Spring Brunch Crepes with Hollandaise Sauce

Back in the day, savory crepes were quite the thing!

A Nod to the Eighties

One restaurant I worked at had a savory crepe on the lunch menu, the filling changing daily (I think my fave was chicken and broccoli with a mornay sauce).  On the weekends, these savory crepes were kicked up a notch and turned into savory blintzes (crepes stuffed with cottage or cream cheese and seasonings, folded up and then griddled on both sides)  They always went so fast on the brunch tables, even though I always hoped for one or two to be leftover for my own lunch after my shift, I was seldom rewarded, so the chef would occasionally put a couple aside for me.  Good times!

So this post is a nod to those restaurant days.

Today we will be filling our crepes with herby scrambled eggs, some smoked salmon, and some freshly steamed asparagus. Roll them up, and finish them with a generous drizzle of Hollandaise Sauce, what could be more delightful for a weekend brunch?

Crepes

For the Crepes, let’s turn to my trusty and fool proof Basic Crepes recipe.  It is just a good basic crepe.  With my recipe, feel free to use your favourite (showing my fave, not an advert) Cup for Cup or One to One Gluten Free blend as long as it contains a binder like xanthan gum. 

Ideally you will want to use a crepe pan: a low-sided, metal pan usually about 6-8 inches in diameter.  The low sides make for easy extraction of the crepe, and the size is perfect for a multitude of uses.  When the pan you are using is too large you run the risk of tearing the tender thin crepe in the process of removal.  Smaller crepes mean that you can also store unused crepes easier. 

I always suggest making the entire recipe of 12-14 crepes, even if you only require 6 or 8 of them.  The rest can be easily layered with wax paper and then stored in a freezer bag in the freezer for future spontaneous crepe moments.

To flavour my Basic Crepes recipe, I suggest just using lemon zest or fresh herbs like thyme or tarragon.  These flavour add-ons will enhance the crepe itself, for a savory meal, but frozen and thawed leftovers will still work fine if you want to fill them with jam or lemon curd.  If you add sugar, or strong savory seasonings, you will limit the use of those leftover crepes.

Method

After your pan is heated through, brush with a little olive oil, and gently pour the batter in, taking the pan off the heat and swirling the pan to move the batter to cover the bottom of the pan. 

Return the pan to the heat, and if needed, use a small off-set spatula to finish spreading the batter to the edges.  It will only take about 20-25 seconds before the batter is set and is ready to be flipped.  Use the same little spatula to slide all around the edges to loosen them off the pan.  Slide in further to release the entire crepe, and then gently flip over.  After about 10 seconds it will be ready to remove to a waiting plate.

The first one is usually a test run for heat adjustment, and to get a feel for the batter.  This one is for you to snack on while you make the rest!

Store the crepes on the plate in a warm oven till needed.  Any un-used crepes can be layered between sheets of wax paper and stored in the freezer.

Herby Scrambled Eggs

I am going to put it out there: overcooked scrambled eggs are just not right.  I love mine extra creamy.  Jim was only used to drier, rubbery eggs, so it took a while to bring him over to the dark side!  But now he agrees, the creamier the eggs, the better they taste.  He won’t go as far as eating them as loose or creamy as I like them, so I usually take out my portion first, and let his cook a little longer.

Here are my tips for perfectly set, creamy eggs. First, whisk well in a bowl, with salt.  Yes, the salt will break the egg yolk and white apart to help them combine evenly.  Add a splash of water to help this along.  You do not need to add cream, milk, crème frâiche etc to achieve creamy eggs.  In fact, these dairy options may end up separating as the eggs cook. Let the whisked eggs sit with the salt while the pan heats up.

Have your favourite fresh herbs chopped and ready to go. For eggs I suggest finely chopped parsley, dill, tarragon, chives, thyme or scallions.  Use a combo of whatever happens to be in your crisper.  For a serving for four people (8 eggs or so) you should have 1/4- 1/3 packed cup of herbs.

Heat 1 tablespoon of butter in a medium skillet over medium heat (no higher).  Once warmed through and starting to bubble, add 1 tablespoon of olive oil. Coat the entire pan.  Then pour in the eggs.  Let them sit for about 10 seconds.  Then slowly, using a silicone spatula or wooden spoon, pull the outer edges of the setting eggs into the centre, and agitate the centre egg portion with the spatula. Swirl the un-set eggs to the outer edges.  Keep them moving around like this so that no part of the pan starts to set further than other parts. 

When the eggs are about halfway cooked through, add the fresh herbs, and fold them in as you continue to move the eggs around.  The entire process will take under a minute, so make sure you have everything ready.  Finish with a good sprinkling of pepper.

How To Clean a Skillet After Making Scrambled Eggs

While I’m here, I’m going to share the best way to clean a pan that has been used to cook scrambled eggs. Often you will find that there is a film of cooked on egg that will just not come off easily.  It’s like glue! In fact this is part of the reason that eggs were used in painting back before the Renaissance, it holds colour and adheres to canvas etc.  So what do you do about that pan?  Instead of soaking it in the sink thinking that the water will loosen up the egg bits, here is the easiest, and most foolproof way to loosen them off the pan. 

Fill the pan with water, to cover the eggs bits on the bottom and sides of the pan.  Bring the water to a boil over medium high heat, and let it cook this way for a couple of minutes.  You are in essence, de-glazing the pan.  Next thing you know, the egg residue just slides right off when you run a spatula or wooden spoon around the pan.  Then you can wash the pan without the need for a scrubbie etc.  This just wears down any non-stick surface unnecessarily.

Hollandaise Sauce

This is the method that I rely on, and it doesn’t require a blender!  Because why clean a blender when you don’t have to??  It actually starts with minced shallot sautéed in some white wine.  You will reduce the wine, and then strain out the shallot.  If you don’t have white wine handy, feel free to use water with a splash of white wine or champagne vinegar. 

Then cubed butter is added and melted. Just before the butter is completely melted add some lemon juice.  Then reduce the heat and add the egg yolks.  Whisk till thickened.  Season with salt, pepper, and some cayenne if desired. 

Now what?  How do you keep Hollandaise warm without overcooking the eggs, while getting the rest of the meal together?

Step in your trusty insulated thermos or travel mug! Once you add the sauce, and close the lid, it will stay at the perfect temperature while you work on the eggs etc.  And if you don’t have a thermos, no worries.  Pour the sauce in a jar with a lid and place it into a larger bowl etc.  Fill the bowl with hot (not boiling) ensuring that the sauce in surrounded by this water.  This will keep the sauce till you are ready.

If you really like Hollandaise Sauce, I may suggest doubling the recipe!!

This sauce works great on steamed or grilled asparagus, broccoli or broccolini, brussels sprouts, with steamed artichokes or artichoke hearts, or over sunny side up eggs and toast!

Finishing Touches

How to add a touch of Spring to this brunch?  Steamed asparagus!  Easily done while you are setting the table.  Add the asparagus and just enough water as well as some salt to cover the bottom of a skillet, and bring it to a boil. Cover with a lid, and in no time (depending on how thick your asparagus spears are) the asparagus is ready.  Seriously, they could be ready in less than two minutes.  Remove from the heat, drain, add a knob of butter, a bit more salt and pepper, and they are ready.

Smoked salmon is another wonderful addition to these crepes. No work, other than laying the slices out on a plate.

Assembly

You can do this ahead of time, or you can allow everyone to make their own.  Just have the crepes out on a platter, the eggs in a decorative serving bowl, the asparagus on a serving plate, and the Hollandaise Sauce in a pitcher, gravy boat or creamer.  Garnishes like minced chives, parsley or scallions are good.  Add some sliced cucumbers, cherry tomatoes, and wedges of Brie, Gouda or Jarlsberg are all good as well.  And of course, fresh fruit like berries, sliced pineapple or melon will round this feast out perfectly.

Filling is as simple as spreading out some of the eggs down the middle or corner of a crepe, layering some asparagus and/or smoked salmon on top and rolling or folding it up.

Print

Spring Brunch Crepes with Hollandaise Sauce

Spring brunch fit for company! Tender and creamy herb scrambled eggs, smoked salmon and bright steamed asparagus fill easy to make ahead crepes. Drizzle a rich Hollandaise over them, add some crudités or even a side of berries, and enjoy!

Course Breakfast, brunch

Cuisine French, North American

Keyword asparagus, crepes, hollandaise sauce, scrambled eggs, smoked salmon

Prep Time 40 minutes

Cook Time 1 hour

Servings 4

Ingredients

Basic Crepes, full recipe, can make the day before and warmed before serving

• 1 1/2 cups AP flour, can use Cup for Cup gluten free flour blend instead
• 1/4 tsp salt
• 3 large eggs
• 1 1/2 cups milk, plus extra if needed
• 1 tbsp vegetable oil or butter, melted and cooled
• zest from one lemon
• grapeseed vegetable or avocado oil, or butter for frying up the crepes

Hollandaise Sauce, enough to serve four, See Notes, can be made first thing before the eggs and asparagus

• 2 medium to large shallots, sliced thinly
• 1/2 cup white wine, can be replaced with water and 1 tsp of white wine vinegar
• 113 grams or 1 stick Butter cubed (8 tbsp)
• 1/2 tsp lemon juice
• 2 large egg yolks
• salt and white pepper
• cayenne pepper
• 2 tsp dill or chives chopped, optional

Herb Scrambled Eggs

• 8 large eggs
• 1/2 tsp salt
• 1/4 cup packed herbs, use your favourite tender herbs like dill, parsley, chives, thyme, tarragon, any combo
• 1 tbsp butter
• 1 tbsp olive oil

Finishing

• finely chopped chives or parsley
• smoked salmon slices, one average slice per crepe, or more as per your desire
• steamed asparagus, at least 16 spears, See Notes
• sliced cucumbers
• sliced cherry tomatoes
• small wedges of cheese like Brie, Gouda, Jarlsberg etc
• fresh fruit, like berries, melon, or pineapple, cut into bite sized pieces for serving

Instructions

Crepes

1. See Basic Crepes for detailed instructions, link below

Hollandaise Sauce

1. See Hollandaise Sauce for detailed instructions, link below

Scrambled Eggs

1. Break the eggs into a medium to large bowl. Add the salt and 1 tbsp water. Whisk till frothy and well combined. Let it sit while you prepare the herbs.

2. Chop the herbs finely and place in a bowl. Have them ready by the stove.

3. Heat the butter in a large non-stick skillet over medium heat. Once it is starting to foam and sizzle, add the olive oil. Once the oil is warmed through, pour in the eggs.

4. Let the eggs sit for 10 seconds. Then use a silicone spatula or wooden spoon to pull eggs from the outer edges in to the centre. Stir the eggs in the centre to keep them from sitting on the heat for too long. Swirl the pan so that liquid eggs can move out to the outer edges where the pan is bare.

5. Continue repeating until the eggs are about half way cooked through. Sprinkle the herbs over the eggs. Continue folding the eggs, capturing herbs till creamy set. Remove from the heat. They will continue to cook in the residual heat.

To Assemble

1. Place a crepe on a plate and spoon some of the egg down the centre. Lay a slice of smoked salmon over the eggs, and then two spears of asparagus. Fold the sides over the filling and spoon some of the Hollandaise Sauce over the crepe. Garnish with chopped chives, crudités, and fresh fruit.

2. See blog post for more details.

Recipe Notes

Basic Crepes Recipe link
This recipe makes 12-14 crepes. You will only need two per person, but make the entire recipe so that you won't have to make it again for a little while. Of course, if you want to serve more than two per person, go for it! Store the remainder in the freezer is bonus.
Resting the crepe batter, for at least 30 minutes, or even in the fridge overnight allows the flour to absorb all the liquid, the glutens to relax, and any lumps to smooth out.
Having the oil and brush right there by the stove, plus a small offset spatula are key. You can even use this little spatula to spread out the final bit of batter to fill the pan.
If you find after making the first crepe that the batter needs to be thinned out, just add a little milk at a time. Vice versa if too thin, just add a tablespoon of flour at a time to get it to pourable but with enough structure to hold together once cooked up.
Hollandaise Sauce link
Keep warm till needed and taste to re-season if needed. I find a little more lemon is always a good idea. If Hollandaise is your jam, you may want to double the recipe!!
Asparagus
To steam the asparagus, place the spears into a skillet which can hold them all in one layer. Add just enough water to cover the bottom by 1/6th inch or so, along with a sprinkling of salt. Bring to a boil and cover. After two minutes they may be tender, depending on how thick they are. Check before the time is up with a sharp knife to see if it goes into the stalk easily. Remove the skillet from the stove, pour out any remaining water, and place on a cutting board. Season the asparagus spears with a sprinkle pepper, a bit more salt, and a little lemon juice over the spears. Keep partially covered till ready to serve.