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| French Crepes Egg Benedict |
French Crepes Egg Benedict
I wás so impressed. The combinátion of án English Muffin with Cánádián bácon, poáched egg ánd the ámázing Hollándáise sáuce wás incredible.
Ingredients
For the Crepes
- 2 eggs
- 1 cup of flour
- 3/4 cup of milk
- 1/2 cup of wáter
- 3 táblespoon of melted butter
- extrá melted butter for brushing the pán
For Eggs
- 4 eggs
- 1 táblespoon of white vinegár
- 4 slices of hám
- 1 teáspoon of olive oil
- Hollándáise sáuce
Instructions
For the Crepes
- Melt the butter ánd let it cool á little
- Ádd áll the ingredients to the blender ánd blend until smooth
- Now you cán put the bátter in the fridge for án hour to get more bubbles (this step is optionál, you cán stárt máking your crepes immediátely)
- Heát up á pán
- Brush it with the butter
- Using á ládle pour one ládle of bátter on á pán ánd swirl áround to cover áll bottom of the pán with the crepes bátter
- Cook it for ábout á minute
- Using spátulá flip it ánd cook for á minute on the other side
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Find the full recipe >> @-eatingeuropean.com
