Did I ever mention that bruch is my favorite thing to do on the weekend?! Well it is! Lately I haven’t had the opportunity to go to some of my favorite brunch spots due to COVID-19 so I’ve had to make my own brunches and I have to say I’ve gotten quite good at it 😉
For me, brunch is all about those amazing and creative meals that you just can’t get anywhere or even make at home. They seem so complex that the thought of even trying to create them seems impossible. Well guess what? You guys are in luck because I’ve got something up my sleeve that will blow your socks off but not melt your brains lol. These crêpes can be made in the blender the day of OR you can make them the night before and store in the fridge for breakfast or brunch the next day.
Crêpes: These are considered savory crêpes but the recipe is really the same base as a sweet crêpe. You can bump up the sugar amount if you desire that sweeter taste in the crêpe. You can replace the Old Bay seasoning with salt if you like. I’ve tried it both ways. Also I preferred using the non-stick cooking spray instead of butter. You can use either.
Filling: I used smoke salmon and shrimp but you could include crab, oysters, scallops, etc. It’s totally up to you. I chose to use a whipped cream cheese as opposed to the standard block of cream cheese because I light the lightness of it and when heating the filling inside the crêpe it doesn’t take much time.
Seasoning: I used old bay seasoning. It really give me that Maryland seafood flavor that makes seafood so lovable.
Blender Hollandaise: This is my method of choice when I make this yummy sauce. I find it to be super easy and tasty.
Poached Eggs: These can be a little tricky to master there are a few different methods for this but I go with the bowl to water method shown in my video below.
Seafood Eggs Benedict Crêpe
Notes
I had one random crêpe left over. So the recipe serves 5 with 2 crêpes each. And there will be a random one left.
If you want to thin out your filling a bit you can add 1-2 tbsp of milk or water.
If you add 1.5 to 2 tbsp of filling to each crepe it should be more than enough.
Ingredients
Blender Crêpes
- 1 cup All-Purpose Flour
- 3/4 cups Milk
- 1/4 cups Water
- 1/2 tsp Old Bay Seasoning
- 1 tsp Sugar
- 3 Eggs
- 2 tbsp Melted Butter
- Non-stick Cooking Spray (For Cooking)
Seafood Filing
- 3/4 cup Whipped Cream Cheese
- 1 cup Shrimp (Roughly Chopped)
- 3 oz Smoked Salmon (Roughly Chopped)
- 1/2 tbsp Old Bay
- Pepper to taste
- 1/4 cup Shredded Mozzarella
- 1/4 cup Shredded White Cheddar Cheese
- 1 tbsp Chopped Fresh Chives + Some for Garnish
- 1-2 tsp Lemon Juice
Poached Eggs
- 4 Eggs
- Enough water to cover the eggs
- 1 tsp Vinegar
- 1/2 tsp Salt
Blender Hollandaise Sauce
- 3 egg yolks
- 1 tbsp lemon juice
- Pinch of Paprika
- Pinch of Old Bay Seasoning (to taste)
- 1/2 cup melted butter
Instructions
Crêpes
- Heat oven to the “Keep Warm” setting.
- To a blender add flour, milk, water, sugar, old bay, melted butter, and eggs. Blend until smooth and well combined.
- Heat a non-stick skillet on Medium heat.
- Spray your skillet with non-stick cooking spray. (Butter also works).
- Use a 1/4 cup measuring cup to pour your batter into the oiled skillet. * I spray the skillet right before I pour the batter. I’m almost doing it simultaneously.
- As soon as the batter hits the skillet twirl the pan so that the batter spreads out into a large circle (Crêpe shape).
- Once crêpe starts to set (about 10-20 seconds) run a spatula around the edges of the crêpe to make sure it doesn’t stick.
- If it easily lifts place your spatula under the crêpe into the middle, lift, and flip.
- You’ll continue to let the crêpe cook for another 10-20 seconds until it is completely set.
- Remove the from the skillet and add to a baking rack in the warmed oven.
- Keep them there until it is time to stuff with filling.
Poached Eggs
- In the same skillet if the sides are high enough add enough water to cover your eggs.
- Also add vinegar and salt to the water. Give it quick stir. Bring water to a rapid boil.
- Add your eggs one at a time by using a small bowl. Crack one egg into the bowl and place the edge of the bowl into the water and quickly pour the egg. *I cooked up to 4 eggs at a time-you may also be able to fit 5. Just make sure the first egg is set before adding the next one.
- The egg will begin to set in the water. I like a runny yolk so I cook it until the whites of the egg are completely set. If you want your yolk more on the done side just continue to cook your egg until your are satisfied with the doneness.
- Remove eggs and place on a paper towel to drain.
- Crack another egg and repeat until all 10 eggs are cooked.
Filling
- In a large bowl mix cooked shrimp, smoked salmon, cream cheese, milk, white cheddar, mozzarella, old bay seasoning, crab boil seasoning, pepper, chives, and lemon juice. Stir until well combined.
- Set aside until crêpes are finished cooking and ready to fill.
- After assembling your crêpes place them in a heated skillet to warm them and the filling. You can also place them in the oven for about 5-10 minutes at 325 degrees Fahrenheit. You’ll know when they are ready to come out once the crêpe filling is warm to touch.
