Crab Benedict Recipe for Crepes - Eggs Benedict RecipeSeafood for breakfast? Why not! Our crab benedict recipe for crepes is easy and delicious, especially when topped with our easy hollandaise sauce recipe. Ingredients:
Poach eggs by pouring each one into a skillet filled with simmering water (brought to a boil and then reduced to a simmer). Do this slowly by first breaking each egg into a small, tempered bowl and slowly pouring the egg into the simmering water. Swirl the egg white with a fork over the yolk so that it doesn't float away. After all of the eggs are placed in the water, let simmer for 6 minutes, or until yolks are cooked to your preference. Meanwhile, make your hollandaise sauce. Keep it warm by placing it in a double boiler over a saucepan of hot water. Assemble crepes: You may begin with freshly made crepes or crepes that have been made in advance and warmed. Lay first crepe flat. Spread half of the crepe with ¼ cup of crab meat. Fold in half and then once more, into a triangle. Repeat with remaining crepes. Remove your cooked eggs from the water and drain on a paper towel. Blot the tops to remove the excess moisture. Place one egg on top of each crepe and top with 2 tablespoons of warm hollandaise sauce. Season with salt and pepper; garnish with 1 tsp of chives and serve immediately. Want more breakfast crepes recipes like this one? Subscribe to The Crepe Vine, our free monthly newsletter. You'll receive the latest updates from our site, exclusive previews of our recipes, and much, much more. Sign up today and you'll receive a copy of the easiest and most delicious chocolate crepe recipe in the world. Return from Crab Benedict Recipe for Crepes to Easy Breakfast Recipes. Return to World of Crepes. New! CommentsHave your say about what you just read! Leave me a comment in the box below. |
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