Crepes with veggies and hollandaise sauce

A delicious and elegant dinner using your garden harvest or market bounty.  Hollandaise sauce with it’s lemony freshness pairs so well with spring vegetables like asparagus and broccoli or with autumn goodies such as pumpkin, carrot and kale.

Hollandaise Sauce Ingredients

• 4 egg yolks
• 3 1/2 tablespoons lemon juice
• 1 pinch ground pepperberries, if desired
• 1 tablespoon water
• 250g butter, melted
• 1/4 teaspoon salt


1. Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer.

2. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper and 1 tablespoon water.

3. Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly.

4. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm until ready to serve.

Crepe Ingredients

• 1 cup all-purpose flour
• 3 eggs
• 1 1/2 cups milk (or half milk/half water)
• 1/4 teaspoon salt (optional)
• 2 tablespoons melted butter


Whisk the flour and the eggs together in a large mixing bowl. Slowly stir in the milk and the water. Add the salt and butter, and beat the mixture until smooth.

If you have a crepe maker, you probably know what to do next. If you're not so lucky...

Heat a griddle or frying pan to medium. Give it a very light spray of cooking oil. Drop the crepe mixture onto the heated surface. Using about a 1/4 cup of batter for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. "Thin is in" when it comes to the layer of batter.

Cook each side until the golden brown brown (about 2 minutes for side one -- batter will bubble; and 1 minute for side 2). Gently remove and place on a plate.

View printable pdf version.