Make it easy and throw some pre-cooked bacon into a store bought crepe, or get a bit more technical with these Bacon & Egg Crepes with Hollandaise (like Eggs benedict in a crepe!!).
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
1 lb of bacon (1/2 for inside crepes, 1/2 crumbled for on top)
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 bacon over medium high heat and cook the eggs (poached, fried or scrambled). Get an assembly line going to put the crepes together: Place a crepe on one of the warmed plates. Place the bacon strips in the center of the crepe, then place the 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, top with crumbled bacon 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:
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.
Recipe adapted from: http://athomeatsea.com/2009/12/25/crepes-eggs-benedict/
