Limerock Inn Crepes Benedict - crepe

Method

• Crepe Recipe
• In a medium bowl, combine milk, eggs and oil using an electric hand mixer at low speed. Once thoroughly combined, slowly add flour with hand mixer until batter is complete.
• Heat a 10" non-stick skillet on medium heat. Remove from heat and deposit 1/4 cup of batter into center of skillet. Rotate the skillet thoroughly to evenly coat the bottom of the pan with batter. Return to heat and cook for 1 minute. Remove crepe from pan and repeat until batter is used.
• NOTE: Crepes should be made at least eight hours before serving and should be stored in the refrigerator overnight in a zip-type storage bag separating each with wax paper. FYI, they will keep in the refrigerator for up to one week.
• Hollandaise Sauce
• Start by boiling two cups of water in a two-quart sauce pan. Insert double-boiler into the sauce pan. In a small bowl, beat together egg yolks, lemon juice and water. Cut butter into three equal pieces and begin melting one piece in the double-boiler. Once the bottom is well coated, use a small whisk to add egg mixture stirring constantly. After first piece of butter is nearly melted, add remaining two pieces and continue to stir constantly until all the butter has melted. Remove from heat and stir in Tabasco Sauce. Set aside for serving, but stir occasionally to ensure consistency of mixture.
• Assembling Crepes (one serving)
• Asparagus Spears
• For each crepe to be served, blanch two spears of asparagus in a large skillet filled with an inch of water. Asparagus should be done in three minutes. Drain and set aside.
• On a large plate, set asparagus spears cross-like. Lay one crepe over them. Lay one half-slice of Canadian bacon on the crepe between the two asparagus spear heads. Lay the other half-slice between the two asparagus spear ends. Layer the scrambled eggs over the Canadian bacon. Draw up the remaining two edges of the crepe to close it in a log-like shape. Drizzle with Hollandaise and serve.