Ham, Spinach and Cheddar Omelette Crepes with Hollandaise Sauce

Monday, November 18, 2013

There is this cute little breakfast place that we sometimes go to for weekend breakfast. I always make sure to order their omelette crepes with a drizzle of Hollandaise sauce. However, it is always better to make a great replica at home - that way you can always make a different omelette! It's always great to experiment with new ingredients and tastes! I had some left over spinach from the spinach and ricotta cheese stuffed portobello mushrooms, so it was a perfect addition to the smoked ham I bought.


Here is my version of my favourite breakfast dish! I hope you enjoy it as much as I did!


Ham, Spinach and Cheddar Omelette Crepes with Hollandaise Sauce
Prep time: 15 min        Cook Time: 20 min           Yield: 2 servings

Ingredients
Crepes
- 1 cup milk
- 1 egg
- 2 tbsp oil
- 1 cup flour
- Extra oil for pan

Ham, Spinach and Cheddar Omelette
- 2 thick slices smoked ham, cut into 1" cubes
- 1/2 cup torn spinach leaves
- 1/4 cup grated cheddar cheese
- 4 eggs
- 2 tbsp milk
- Pinch salt and pepper

Hollandaise Sauce
- 3 egg yolks
- 2/3 cup butter
- 2 tsp lemon
- Pinch salt and pepper

Directions
1. For the crepes: In a medium bowl, combine egg, milk, flour and cooking oil. Whisk until smooth and combined. Heat a lightly greased 6-inch skillet over medium heat. Spoon in about half a ladle filled with batter. Lift and tilt skillet to spread batter evenly around pan. Return to heat. Once top of crepe is bubbled and the bottom is lightly brown, flip crepe over and continue browning other side. Repeat with remaining batter, lightly greasing skillet occasionally. Makes 10 to 12 crepes.
2. For the omelette: In a medium skillet over medium heat, add ham and cook until slightly brown, about 3 minutes. Add spinach and cook for 1-2 minutes. In a medium bowl, whisk together eggs and milk. Pour into skillet and allow the eggs to cook without stirring, until cooked, about 5 minutes. Remove from heat and sprinkle with shredded cheese.
3. For the Hollandaise sauce: In a small bowl over a pot of boiling water (like a double broiler), add egg yolks, 2 tbsp of the butter, lemon, salt and pepper and whisk vigorously until mixture begins to thicken. Add remainder of the butter in small pieces at a time, as needed, to thicken the sauce.
4. Assembly: On a plate, place one crepe, top with egg mixture. Roll up and cut in two. Drizzle Hollandaise sauce over the crepe. Repeat with the second crepe, omelette and Hollandaise sauce. Enjoy!

2 comments:

  1. Oh Jovana this looks delicious. I must try this!! You are so creative!!

    ReplyDelete

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