Seasoned Egg And Potato Crepes With Bearnaise Sauce Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

SEASONED EGG AND POTATO CREPES WITH BEARNAISE SAUCE



Seasoned Egg and Potato Crepes With Bearnaise Sauce image

Make and share this Seasoned Egg and Potato Crepes With Bearnaise Sauce recipe from Food.com.

Provided by lazyme

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

1 cup all-purpose flour, sifted
1 1/2 cups milk
2 eggs
1 tablespoon canola oil
8 eggs
salt and pepper, to taste
1/8 teaspoon mrs dash garlic and herb seasoning
1/2 teaspoon parsley, chopped
1/4 cup milk
1 1/2 cups potatoes, to 2 cups, cooked and diced
2 shallots, finely chopped
1 teaspoon fresh tarragon, finely chopped
2 tablespoons wine vinegar
1 teaspoon parsley, chopped
3 egg yolks
3/4 lb unsalted butter, clarified
salt and pepper, to taste

Steps:

  • For Crepes:.
  • In bowl, combine all ingredients and 1/4 teaspoon salt; beat till smooth.
  • Lightly grease a 6-inch skillet or crepe pan; heat.
  • Remove from heat; spoon in about 2 tablespoons batter.
  • Spread batter evenly.
  • Return to heat; brown on one side for one minute then turn over and cook the other side till lightly browned.
  • Grease pan lightly for each crepe. Makes about 12 crepes.
  • **Shortcut: These crepes can be frozen for later use. Make the crepes the day before and layer parchment paper or waxed paper between the cooled crepes, wrap in plastic and refrigerate. You can warm them in the microwave until slightly warm then fill.
  • For Filling:.
  • Beat all ingredients together except potatoes with wire whisk until well blended.
  • Add diced cooked potatoes.
  • Cook over medium heat in skillet until desired doneness.
  • Spoon mixture onto crepes then fold sides of crepes to make a roll, seam-side down. Makes 4 servings of 2 crepes each.
  • For Bernaise Sauce:.
  • Place shallots, tarragon, vinegar and parsley in stainless steel bowl.
  • Place bowl on stove top over low heat.
  • Cook until vinegar evaporates.
  • Remove from heat and let cool.
  • Add egg yolks and mix well with whisk.
  • Place bowl over saucepan containing hot water.
  • Add clarified butter, drop by drop, mixing constantly with whisk.
  • When sauce begins to thicken, continue to add butter but in a thin stream.
  • Mix constantly with whisk.
  • Season sauce well and serve.
  • **Shortcut: For a short cut, use a package of Bearnaise Sauce which works just as well. This also can be made the day before and refrigerated. If it is too thick the next day, you can add a little bit of water to thin as you warm it.

Nutrition Facts : Calories 1091.1, Fat 91.8, SaturatedFat 51.5, Cholesterol 787.5, Sodium 250.4, Carbohydrate 41.9, Fiber 2.1, Sugar 1.1, Protein 26.5

POTATO CREPES



Potato Crepes image

Make and share this Potato Crepes recipe from Food.com.

Provided by drhousespcatcher

Categories     Breads

Time 1m

Yield 16 crepes, 8 serving(s)

Number Of Ingredients 10

3 egg whites
2 eggs
1 cup skim milk
3/4 cup mashed potatoes
1/4 teaspoon salt (optional)
1/8 teaspoon white pepper
1/8 teaspoon nutmeg, to taste
1/2 cup all-purpose flour
2 tablespoons melted butter
vegetable oil cooking spray

Steps:

  • In blender combine first 7 ingredients. Blend until well combined.
  • Gradually add the flour beating after each addition until smooth. Add butter and mix thoroughly. Let stand in refrigerator at least 1 hour. Stir thoroughly before making crepes.
  • Heat pan over med heat. Spray with the vegetable oil and add about 3 tbsp batter. Tip the pan to coat bottom evenly with batter.
  • Cook the crepe for 1 minute or until the top is no longer wet and the bottom is lightly browned. USE A WIDE SPATULA carefully flip the crepe over. Brown other side. Turn out onto a clean kitchen towel. DO NOT USE TERRY.
  • Repeat until batter is finished. If you are making ahead let them cool on towel. Then stack with a sheet of wax paper between each and refrigerate or freeze them.
  • DO NOT FILL THEM BEFORE REFRIGERATING OR FREEZING.
  • The time is the sitting time in refrigerator.

Nutrition Facts : Calories 108, Fat 4.4, SaturatedFat 2.3, Cholesterol 61.5, Sodium 136.2, Carbohydrate 11.4, Fiber 0.5, Sugar 0.5, Protein 5.4

BéARNAISE SAUCE



Béarnaise sauce image

This classic French sauce is a must when serving up steak. Impress your guests with the real deal and mix through some fresh tarragon for extra flavour

Provided by Good Food team

Categories     Condiment

Time 20m

Number Of Ingredients 5

2 egg yolks
pinch cayenne
1 tsp tarragon vinegar
125g butter
small pack fresh tarragon

Steps:

  • Put the egg yolks in a mini food processor and season with salt, pepper and a pinch of cayenne, then add the vinegar.
  • Finely chop the tarragon stalks and leaves separately. Melt the butter in a pan then add the chopped tarragon stalks and bring it to a simmer - the butter needs to be hot so that it will cook the egg yolks slightly.
  • Turn the processor on and add the hot melted butter slowly while the processor is running. Once all the butter has been added and the mixture is smooth and thick, pour it into a bowl and stir through the tarragon leaves. Season and serve with steak.

Nutrition Facts : Calories 268 calories, Fat 29 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 0.2 grams sugar, Protein 2 grams protein, Sodium 0.58 milligram of sodium

BAKED BEARNAISE POTATOES RECIPE - (4.4/5)



Baked Bearnaise Potatoes Recipe - (4.4/5) image

Provided by PattiB

Number Of Ingredients 5

1 tablespoon butter
1 (24oz) package refrigerated mashed potatoes
1 (0.9 oz) package bearnaise or hollandaise sauce mix
1/3 cup panko bread crumbs
1 teaspoon dried parsley

Steps:

  • Preheat oven to 325 degrees. Melt butter. Combine potatoes and seasoning mix, transfer to 2-quart baking dish. combine butter, breadcrumbs and parsley. Sprinkle over top of potatoes. Bake 20 minutes or until thoroughly heated. Serve

SEAFOOD CREPES BEARNAISE



Seafood Crepes Bearnaise image

"This family favorite is a great treat on chilly nights. It's warming and has so much flavor in every bite. I like to serve it with a tossed salad and rolls." Kristy Barnes-Armstrong - Marysville, Washington

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 40m

Yield 5 servings.

Number Of Ingredients 12

1 cup 2% milk
3 large eggs
3 tablespoons butter, melted
3/4 cup all-purpose flour
1/4 teaspoon salt
FILLING:
2 envelopes bearnaise sauce
1/2 pound bay scallops
2 teaspoons butter
1/2 pound cooked small shrimp, peeled, deveined and chopped
1 cup imitation crabmeat
1 cup shredded cheddar cheese

Steps:

  • In a small bowl, combine the milk, eggs and butter. Combine flour and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour., Heat a lightly greased 10-in. nonstick skillet over medium heat; pour 1/4 cup batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., Prepare bearnaise sauce according to package directions. Meanwhile, in a large skillet, cook scallops in butter over medium heat for 3-4 minutes or until scallops are firm and opaque. Add the shrimp, crabmeat and bearnaise sauce; heat through. Set aside 1/2 cup filling., Spread 1/3 cup filling down the center of each crepe; fold sides and ends over filling and roll up. Place in a greased 13x9-in. baking dish. Spoon reserved filling over top; sprinkle with cheese. Bake, uncovered, at 350° for 10-15 minutes or until heated through and cheese is melted.

Nutrition Facts : Calories 637 calories, Fat 40g fat (25g saturated fat), Cholesterol 320mg cholesterol, Sodium 1059mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 1g fiber), Protein 36g protein.

More about "seasoned egg and potato crepes with bearnaise sauce food"

BEST POTATO CREPES RECIPE - HOW TO MAKE POTATO …
best-potato-crepes-recipe-how-to-make-potato image
Web Nov 19, 2013 Set aside. Line a large bowl with a clean tea towel or cheese cloth; grate potatoes into towel; enclose potatoes in the towel and …
From food52.com
Reviews 7
Servings 6-10
Cuisine French
Category Breakfast


BEARNAISE SAUCE (THE BEST) | RICARDO
bearnaise-sauce-the-best-ricardo image
Web In a saucepan, bring the vinegar and wine to a boil with the shallots and tarragon sprig. Season with pepper. Reduce until only about 45 ml (3 tablespoons) of liquid remains. Strain. In a bowl over a saucepan of …
From ricardocuisine.com


BUDGET FRIENDLY MEAL IDEAS: EGGS & POTATOES | GET …
budget-friendly-meal-ideas-eggs-potatoes-get image
Web Sweet Potato Latkes with Soft Scrambled Eggs. Sweet potatoes are substituted for white in this take on the classic potato pancake. Served with scrambled eggs for a complete meal. Caramelized Onion and Potato …
From eggs.ca


BéARNAISE SAUCE – WORLD’S FINEST STEAK SAUCE | RECIPETIN EATS
barnaise-sauce-worlds-finest-steak-sauce-recipetin-eats image
Web Feb 10, 2021 To make Béarnaise Sauce, you need: white wine vinegar, white wine, butter (which we clarify – more on this below), egg yolks, tarragon, chervil and eschalots/shallots (the small sweet onions …
From recipetineats.com


EASY BREAKFAST EGG CRêPES - SIMPLY DELICIOUS
easy-breakfast-egg-crpes-simply-delicious image
Web Oct 16, 2018 Instructions. To make the egg crêpes, whisk together the eggs and cream/milk until well beaten. Heat a large, non-stick frying pan over medium-high heat and wipe the pan with a little oil and kitchen …
From simply-delicious-food.com


NEW POTATOES BéARNAISE – WELCOME TO ROSEMARIE'S KITCHEN
Web Dec 17, 2019 Scrub potatoes, place into boiling water. Cook until tender, about 20 minutes. Drain well. Slice potatoes in half and place in a warm serving platter. Season …
From rosemarieskitchen.website


CAST IRON RIBEYE WITH BéARNAISE SAUCE AND MASHED POTATOES
Web Heat a cast iron skillet to smoking high heat with avocado oil. Sear steaks for 3 minutes, without touching them. Flip and sear the other side for 3 minutes, then begin searing the …
From diningbykelly.com


EGG CREPE WITH ASPARAGUS & BéARNAISE SAUCE - GOODNESS ME!
Web May 10, 2021 Bearnaise Sauce (recipe below) Method: Snap or chop the tough ends off the asparagus and steam the long spears until al dente. Whisk the eggs in a bowl with …
From goodnessme.ca


SEASONED EGG AND POTATO CREPES WITH BEARNAISE SAUCE …
Web Preheat oven to 325 degrees. Melt butter. Combine potatoes and seasoning mix, transfer to 2-quart baking dish. combine butter, breadcrumbs and parsley. Sprinkle over top of …
From tfrecipes.com


BEARNAISE SAUCE - THE DARING GOURMET
Web May 17, 2021 Instructions. Combine the wine, vinegar, shallots, pepper, and herbs in a small saucepan and simmer until the liquid is reduced by half (about 3 tablespoons …
From daringgourmet.com


SEASONED EGG & POTATO CREPES WITH BEARNAISE SAUCE RECIPE
Web Small Batch Cooking (2657) Occasion. Brunch (5755)
From recipezazz.com


RECIPES | MENU IDEAS | RATE AND REVIEW | RECIPE ZAZZ
Web Step 1: Crepes: In bowl, combine all ingredients and 1/4 teaspoon salt; beat till smooth. Lightly grease a 6-inch skillet or crepe pan; heat. Lightly grease a 6-inch skillet or crepe …
From recipezazz.com


EGG CREPES WITH SAUSAGE RECIPE | MYRECIPES
Web Add cream cheese to sausage mixture, stirring until melted. Stir in sour cream. Remove pan from heat; cover and keep warm. Advertisement. Step 2. To prepare crepes, place egg, …
From myrecipes.com


SEAFOOD CREPES WITH BEARNAISE SAUCE | CANADIAN LIVING
Web Dec 17, 2002 On heatproof or microwaveable plate, warm crepes, covered, in 200°F (100°C) oven for 10 minutes or at High for 20 seconds. Bearnaise Sauce: Meanwhile, in …
From canadianliving.com


SEASONED EGG AND POTATO CREPES W/ BEARNAISE SAUCE
Web Place shallots, tarragon, vinegar and parsley in stainless steel bowl. Place bowl on stove top over low heat. Cook until vinegar evaporates. Remove from heat and let cool. Add egg …
From bbonline.com


SEASONED EGG AND POTATO CREPES W/ BEARNAISE SAUCE
Web Filling: 8 eggs salt and pepper to taste 1/8 tsp. Mrs. Dash garlic and herb seasoning 1/2 tsp. parsley flakes 1/4 cup milk 1 1/2 to 2 cups diced cooked potatoes
From bbonline.com


EGGS IN CRISPY POTATO SKINS WITH AVOCADO SALSA - RACHAEL RAY SHOW
Web Season each egg with a pinch each of salt and pepper. Bake until the egg whites are just set, 12 to 14 minutes. Meanwhile, make the salsa: Stir together the tomatoes, onion, …
From rachaelrayshow.com


CLASSIC BéARNAISE SAUCE RECIPE - SIMPLY RECIPES
Web Feb 21, 2022 Whisk the warm, clarified butter into the thickened egg yolks, a few tablespoons at a time, until the sauce thickens further and the butter is incorporated and …
From simplyrecipes.com


Related Search