CHRISTMAS BREAKFAST SERIES: DAY FOUR-HAM, EGG & ASPARAGUS CREPES WITH HOLLANDAISE
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • CREPE BATTER
  • 4 eggs
  • 1⅓ c milk
  • 2 T melted butter
  • 1 c flour
  • ½ t salt
  • 1½ lb ham, cubed
  • 8 eggs
  • 1 bunch asparagus
  • ½ T olive oil
  • salt and pepper to taste
  • HOLLANDAISE SAUCE
  • 2 large egg yolks
  • ¼ c cold water
  • 2 T lemon juice
  • ½ c cold butter, cubed
  • ¼ t dry mustard
  • Dash cayenne pepper
  • salt to taste
Instructions
  1. CREPE BATTER
  2. Make the crepe batter ahead of time and freeze or refrigerate made crepes.
  3. Add all crepe ingredients to blender and blender on low for 10-15 seconds or until smooth.
  4. Heat small frying pan over medium-low heat and add a dab of butter until melted.
  5. Using a scant ¼ c batter, lift pan off heat, pour in batter and swirl until it covers the bottom of the pan in a thin layer.
  6. Cook for 1-2 min or until small bubbles appear. Flip and cook 30 seconds more.
  7. Once crepes are cool, wrap in plastic, put in zip top bag and then refrigerate or freeze until use.
  8. Preheat oven to broil.
  9. Line a baking sheet with foil.
  10. Wash and trim asparagus and place on tray. Then drizzle with olive oil and salt and pepper to taste.
  11. Broil on high for 10 min, turning halfway through cook time.
  12. HOLLANDAISE SAUCE
  13. Fill small pot halfway with water and place on medium heat.
  14. Set small metal mixing bowl on top of pot and whisk together egg yolks, water, lemon juice, salt, mustard and cayenne pepper.
  15. Add butter cubes and whisk continually until butter is melted and mixture thickens (about 5-7 minutes) Don't be alarmed if the mixture looks like it's separating at first. Just keep whisking.
  16. Cube ham and set aside.
  17. Scramble eggs according to your preference.
  18. TO ASSEMBLE CREPES:
  19. Lay crepe on plate, place two asparagus spears on bottom.
  20. Top with ham and eggs.
  21. Fold both sides of the crepe up toward the middle.
  22. Drizzle with desired amount of hollandaise.
  23. Serves 5-6
Recipe by One Haven Maven at http://www.onehavenmaven.com/ham-egg-asparagus-crepes-hollandaise/