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Category: Breakfast and Brunch
Prep Time: Cook Time: Total Time:
16 crepes, your favorite recipe or store bought, 8-9 inch diameter
16 eggs
2 tbsp butter
Few drops Tabasco (optional)
16 slices ham, very thin
2 cups Hollandaise sauce (or packaged Hollandaise sauce, adding a little Tarragon herb to sauce)
Preheat oven to 350. Scramble 16 eggs with 1 Tbsp butter. To five a little zip to the flavor, add a few drops of Tabasco sauce to egg mixture before cooking.
Lay out crepes and top each with a slice of ham. Divide scrambled eggs evenly among the crepes. Roll up the crepes and place on a cookie sheet. Brush the rolled crepes with the other Tbsp butter, softened and place in the oven until lightly browned, approximately 10-15 minutes. Remove from the oven and place 2 crepes on each of 8 serving plates. Top each serving with 1/4 cup Hollandaise sauce, and adorn with the garnish of your choice. Serve immediately. 8 servings (2 crepes each)
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CREPES BENEDICT
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Category: Breakfast and Brunch
Prep Time: Cook Time: Total Time:
16 crepes, your favorite recipe or store bought, 8-9 inch diameter
16 eggs
2 tbsp butter
Few drops Tabasco (optional)
16 slices ham, very thin
2 cups Hollandaise sauce (or packaged Hollandaise sauce, adding a little Tarragon herb to sauce)
Preheat oven to 350. Scramble 16 eggs with 1 Tbsp butter. To five a little zip to the flavor, add a few drops of Tabasco sauce to egg mixture before cooking.
Lay out crepes and top each with a slice of ham. Divide scrambled eggs evenly among the crepes. Roll up the crepes and place on a cookie sheet. Brush the rolled crepes with the other Tbsp butter, softened and place in the oven until lightly browned, approximately 10-15 minutes. Remove from the oven and place 2 crepes on each of 8 serving plates. Top each serving with 1/4 cup Hollandaise sauce, and adorn with the garnish of your choice. Serve immediately. 8 servings (2 crepes each)
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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