Cook the Book – Crepes Eggs Benedict

Crepes Eggs Benedict

This is a meal we have only once a year – Christmas morning.  My mom started this tradition and Jon and I are carrying it on with our family in Maine.  It’s great if it’s a family affair as you can assign jobs.  There are so many eggs in this recipe that the cholesterol police will be unhappy, but it’s so good, it’s worth it.  Once a year?  Live a little!

Crepes:
1¼ cups all-purpose flour
4 large eggs
1 cup milk
1¼ cups cold water
3 tablespoons unsalted butter, melted
½ teaspoon salt
Butter for cooking

Hollandaise:
4 egg yolks
¼ teaspoon salt
½ teaspoon dry mustard
1 tablespoon lemon juice
½ cup (1 stick) butter

For the rest:
8 eggs
8 slices Canadian bacon

Overall instructions: 
Make the crepe batter first (below) and put it in the fridge to rest for 30 minutes. While it’s resting, make the Hollandaise (below) and set it in a warm water bath (I have put the blender container right into a pot of hot water on the stove and it hasn’t leaked.) Warm the serving plates in the oven. Once the crepes are done resting, have one family member cook the crepes. When the crepes are nearly done, have another family member cook the Canadian bacon over medium high heat (you are really just heating it up, so no need to go crazy here) and poach the eggs.  Get an assembly line going to put the crepes together: Place a crepe on one of the warmed plates. Place the bacon in the center of the crepe, then the poached egg on the bacon. Fold both sides of the crepe over then gently roll the crepe over so the edges of the crepe are on the bottom.  Repeat until all the eggs are gone then ladle the Hollandaise sauce over the crepes and serve. 

Make the crepes:
Mix the crepe ingredients at high speed in a blender or food processor for 30 seconds. Scrape down the sides and blend at least 30 seconds longer. Refrigerate for at least 30 minutes. Heat a small nonstick sauté pan over medium heat for 3 minutes. When it’s hot, melt 1 teaspoon of butter and ladle ¼ cup crepe batter into the pan. Tilt the pan to coat the bottom and when you can see bubbles have formed, flip it. Place the finished crepes on a plate in a warm oven (Don’t worry if the first crepe is a loss – it usually is – the next ones will be fine.  You shouldn’t need butter after the first crepe).

Make the Hollandaise:

This is my mom’s recipe for Hollandaise and it works.  Mom’s Hollandaise is a bit more foolproof than the traditional method – easier on the arms, as well.  I have used a whisk to combine all the ingredients – the Hollandaise ends up a bit fluffier but it’s a bit trickier to do. Put the egg yolks, salt, mustard and lemon juice in blender.  Cover and blend. Heat the butter until it is hot.  Pour the butter into the running blender in a steady stream.  Keep the Hollandaise warm over a hot water bath until you are ready to serve.

Serves 4

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