Lime Rock Inn Asparagus Crêpes Benedict


2 cups milk, divided
15 large eggs, divided
1 tablespoon vegetable oil, plus extra for pan
1 cup flour
30 asparagus spears
1 teaspoon kosher or sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoons butter
15 slices Canadian bacon, cut in half
Hollandaise Sauce (see accompanying recipe)


In the bowl of a standing mixer, combine 1-½ cups milk, 3 eggs, and oil on low speed. Sift flour slowly into mixture until batter is complete. Let sit 20 minutes.

Bring a large pot of water to a boil over high heat. Add asparagus and cook until just tender and still bright green, 3–6 minutes. Drain in a colander; then plunge into ice water to stop the cooking. Set aside.

Set a 10- to 12-inch nonstick skillet or crêpe pan over medium heat and brush lightly with oil. Ladle about ¼ cup batter into center. Swirl skillet to coat the bottom evenly with batter. Return to heat and cook 1 minute. Flip crêpe over and cook an additional 30 seconds. Remove crêpe from pan and repeat, brushing with oil as needed, until you’ve used all the batter. Set aside.

Scramble eggs: Crack remaining dozen eggs into a medium-size bowl. Add remaining ½ cup milk, salt, and pepper; whisk until smooth. Set a large skillet over medium-high heat; add butter. When sizzling, add eggs all at once; begin dragging a spatula steadily across the pan to pull the cooked eggs to edges. Swirl the pan occasionally to spread any uncooked eggs in a thin layer. When eggs are mostly cooked but still very glossy, remove from heat.

On a large platter, lay blanched asparagus spears down in an overlapping pattern and set aside. Lay one crêpe on a work surface. Place two half-slices of Canadian bacon on the crêpe. Spoon scrambled eggs over Canadian bacon. Fold over and roll into a log shape. Place on top of asparagus. Repeat with remaining crêpes, bacon, and eggs. Drizzle with Hollandaise Sauce.

Hollandaise Sauce


about 15 crêpes

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