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Crêpes benedict

Serves   4
Prep time: 20 mins
Cooking time: 35 mins

This delicious brunch puts a French twist on a cafe favourite! Crepes are brought to life with creamy hollandaise sauce and poached eggs, with all the additional trimmings that create a truly memorable start to any weekend. 

  • Brunch
CREPES-BENEDICT

Ingredients

Method

Ingredients

  • 1 cup plain flour
  • 7 eggs
  • 2 egg yolks 
  • 1 cup milk
  • 30g + 100g butter, melted
  • 2 Tbsp fresh parsley, chopped 
  • 1 tsp dijon mustard
  • Juice of ½ lemon 
  • 8 rashers streaky bacon
  • 120g baby spinach
  • Fresh parsley, to garnish 
 

Method

  1. Sift the flour into a mixing bowl. Make a well in the centre and add three eggs, milk, 30g melted butter, chopped parsley and seasoning. Whisk together until smooth. Set aside and let the batter rest for 20 minutes.
  2. Heat a non-stick crepe pan over low to medium heat. Add about ¼ cup of the batter and swirl to cover the bottom of the pan in a thin layer. Cook for 1-2 minutes, or until the surface of the crepe starts to dry. Turn and cook the other side. Transfer to a plate. Repeat with the remaining batter then set aside. 
  3. To make the hollandaise sauce, whisk together the egg yolks, mustard and lemon juice in a heatproof bowl over a pot of lightly simmering water; ensuring the water does not touch the bottom of the bowl. 
  4. While constantly whisking, slowly stream the remaining melted butter until thick and creamy. If the mixture is looking too thick, add in a small splash of hot water. Remove from the heat, cover and set aside. 
  5. Pan fry the bacon, remove from the pan, then wilt the spinach in the same pan and season to taste. Poach the remaining 4 eggs. 
  6. To assemble the crepes, spread a little hollandaise over the surface of the crepes then fold into quarters. Lay two crepes on a plate, then top with spinach, bacon and a poached egg. Spoon over the remaining hollandaise sauce, then garnish with parsley and serve immediately.