Seasoned Egg and Potato Crepes With Bearnaise Sauce

READY IN: 30mins




  • For Crepes:
  • In bowl, combine all ingredients and 1/4 teaspoon salt; beat till smooth.
  • Lightly grease a 6-inch skillet or crepe pan; heat.
  • Remove from heat; spoon in about 2 tablespoons batter.
  • Spread batter evenly.
  • Return to heat; brown on one side for one minute then turn over and cook the other side till lightly browned.
  • Grease pan lightly for each crepe. Makes about 12 crepes.
  • **Shortcut: These crepes can be frozen for later use. Make the crepes the day before and layer parchment paper or waxed paper between the cooled crepes, wrap in plastic and refrigerate. You can warm them in the microwave until slightly warm then fill.
  • For Filling:
  • Beat all ingredients together except potatoes with wire whisk until well blended.
  • Add diced cooked potatoes.
  • Cook over medium heat in skillet until desired doneness.
  • Spoon mixture onto crepes then fold sides of crepes to make a roll, seam-side down. Makes 4 servings of 2 crepes each.
  • For Bernaise Sauce:
  • Place shallots, tarragon, vinegar and parsley in stainless steel bowl.
  • Place bowl on stove top over low heat.
  • Cook until vinegar evaporates.
  • Remove from heat and let cool.
  • Add egg yolks and mix well with whisk.
  • Place bowl over saucepan containing hot water.
  • Add clarified butter, drop by drop, mixing constantly with whisk.
  • When sauce begins to thicken, continue to add butter but in a thin stream.
  • Mix constantly with whisk.
  • Season sauce well and serve.
  • **Shortcut: For a short cut, use a package of Bearnaise Sauce which works just as well. This also can be made the day before and refrigerated. If it is too thick the next day, you can add a little bit of water to thin as you warm it.