1/1 Photo of Egg, Ham and Cheese Crepes Benedict
To make this a quick and easy dish, I just purchase Knorr brand dry packages of Hollandaise sauce, or you can make your own, if you have any dried tarragon add in a pinch to the sauce. This complete recipe can be doubled. When you are making your crepes, make an extra batch and freeze for the next time you make this recipe, you are going to want to make this again!... it's such an easy and delicious brunch or a light lunch if you have the crepes already prepared. You can add in other ingredients that you like to the eggs such as green onions, finely chopped green or red bell peppers etc.
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- 1Prepare the Hollandaise sauce.
- 2In a bowl whisk together the eggs, whipping cream, a couple drops of Tabasco sauce (or to taste) salt and pepper.
- 3Heat butter in skillet until hot, sizzling and lightly browned.
- 4Add in the eggs and grated Swiss cheese; scramble to light and fluffy (do not over cook the eggs, as they will cook more in the oven).
- 5Lay out the crepes, then top with 1-2 slices of ham.
- 6Divide the egg mixture evenly on top of the ham slices.
- 7Roll up the crepes and place in a buttered baking dish.
- 8Brush the rolled crepes with melted butter.
- 9Place in a 350 degree oven.
- 10Bake for about 15 minutes, or until lightly browned.
- 11Place 1-2 crepes on a plate and drizzle with prepared Hollandaise sauce.
- 12Serve immediately.
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Nutritional Facts for Egg, Ham and Cheese Crepes Benedict
Serving Size: 1 (730 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 186.9
- Calories from Fat 139
- Total Fat 15.4 g
- Saturated Fat 7.3 g
- Cholesterol 341.9 mg
- Sodium 144.9 mg
- Total Carbohydrate 0.9 g
- Dietary Fiber 0.0 g
- Sugars 0.6 g
- Protein 10.5 g
The following items or measurements are not included: