Crepes Benedict Recipe
16 crepes, your favorite recipe or store bought, 8-9" diameter
2 Tbsps butter
Few drops Tabasco (optional)
16 slices ham, very thin
2 cups Hollandaise sauce (for a quick and tasty sauce, follow directions on
Knorr brand 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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