Frank Isganitis and PJ Walter own and run the LimeRock Inn in Rockland, Maine. Frank has amazing talent in the kitchen. Everything is delicious. This is his recipe that was recently featured in Yankee Magazine.

LimeRock Inn photo by Maralyn D Hill

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LimeRock Inn Crepes Benedict

Preparation Time: 30 minutes

Start to Finish Time: 30 minutes

Yield: 15 crepes

You may make these crepes ahead of time if you like. Store between sheets of wax paper in a zip-lock storage bag; they’ll keep in the refrigerator for up to one week.

Ingredients:

  • 1-1/2 cups milk
  • 3 large eggs
  • 1 tablespoon vegetable oil
  • 1 cup flour
  • 30 asparagus spears, blanched
  • 15 slices Canadian bacon, cut in half
  • 1 dozen eggs, cooked scrambled
  • Hollandaise Sauce

Method:

In the bowl of a standing mixer, combine milk, eggs, and oil on low speed. Sift flour slowly into mixture until batter is complete.

Over medium heat, ladle about 1/4 cup batter into center of a 10-inch (or larger) nonstick skillet. Rotate skillet to coat the bottom evenly with batter. Return to heat and cook 1 minute. Remove crepe from pan and repeat until you’ve used all the batter.

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

Hollandaise Sauce

Ingredients:

  • 2 cups (approx.) water, plus 1 tablespoon extra
  • 3 egg yolks
  • 1 tablespoon freshly squeezed lemon juice
  • 1 stick (1/4 pound) unsalted butter, divided
  • 1/4 teaspoon Tabasco Pepper Sauce

Method:

Bring about 2 cups water to a simmer in a saucepan. In a small bowl that fits on top of the pan, whisk together egg yolks, lemon juice, and 1 tablespoon water. Cut butter into three equal pieces and whisk one piece into egg mixture. Once it’s melted and incorporated, whisk in second piece. Once that’s melted and incorporated, whisk in third piece. Remove from heat and stir in Tabasco. Set aside for serving, but stir occasionally to ensure mixture’s consistency.

Maralyn
Author: Maralyn

Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.