In this delicious take on the classic Eggs Benedict, delicate crepes are used instead of the English muffin. It makes a light and fancy breakfast dish that is sure to impress.
Ingredients: 1 cup all-purpose flour. 2 large eggs. 1 1/4 cups milk. 1/4 teaspoon salt. 2 tablespoons melted butter. 4 slices Canadian bacon. 4 large eggs. Hollandaise sauce. Chopped chives for garnish.
Instructions: Mix the flour and eggs together in a bowl with an electric mixer until the mixture is smooth. Slowly add the milk and keep whisking until everything is well mixed. Put in the salt and melted butter and mix well. Put a nonstick skillet on medium heat and use cooking spray or butter to lightly coat it. Place a small amount of crepe batter in the pan and swirl it around to cover the bottom evenly. After about two minutes, the crepe should be set and have a light golden color on the bottom. Turn it over and cook it for another minute or two. Do it again with the rest of the batter to make 4 crepes. Warm them up. Cook the Canadian bacon in a different pan until it's hot all the way through. Put away. You can poach the four large eggs until they are done the way you like them. Place a crepe on a plate and add a poached egg and a slice of Canadian bacon on top of it. Pour Hollandaise sauce over the top and top with chopped chives. Serve right away and enjoy your unique take on the classic Eggs Benedict!
Prep Time: 15 minutes
Cook Time: 20 minutes
Ignacio Carballo
