- 3/4 cup tapioca flour
- 1/2 cup sweet rice flour
- 4 tablespoons potato flour
- 1/4 teaspoon kosher sea salt
- 2 large eggs
- 1/2 cup coconut milk
- 1/2 cup water
- 10 large eggs, well beaten
- 4 tablespoons butter
- 1 cup diced onion
- 1 cup diced red bell pepper
- 1 cup asparagus spears, trimmed, cut diagonally into 1/2-inch pieces
- 1 teaspoon kosher sea salt
- 1/2 teaspoon freshly ground black pepper
- 4 ounces (1 stick) unsalted butter
- 6 large egg yolks, lightly beaten
- 3 tablespoons cold water
- 3 tablespoons lemon juice, freshly squeezed
- 2 ounces (1/2 stick) unsalted butter, melted
- 1/2 teaspoon kosher sea salt
- 1 teaspoon Worcestershire sauce
- 2 dashes Tabasco sauce
- Whisk together the tapioca, sweet rice and potato flours with the salt. In another bowl, whisk together the eggs, coconut milk and water. Add the dry mixture to the wet in 3 additions, whisking until smooth after each addition. The batter should be thin; add a little water if necessary to thin it out.
- Heat a well-seasoned cast iron skillet or other non-stick pan over medium heat and lightly grease with butter. Ladle a scant 1/4 cup of batter into the skillet, spreading it as thinly as possible as quickly as possible. Cook until the crepe becomes dry, about 45 seconds, then carefully flip and cook for another 15 seconds or so. Transfer to a plate and cover with a slightly damp towel. Repeat until all of the batter has been used; there should be 10 crepes. Keep covered with the damp towel and set aside.
- Melt the stick of butter in the top of a stainless steel double boiler set over, not in, simmering (not boiling) water. Add the egg yolks and cold water; beat with a wire whisk until fluffy and lemon colored.
- Add the melted butter, lemon juice, salt, Worcestershire sauce and Tabasco sauce. Do not boil. Whisk until the sauce thickens and keep warm over very low heat while scrambling the eggs, whisking frequently and adding a little hot water if the sauce thickens too much.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Cook the onion and bell pepper until soft and the onion is beginning to turn golden, about 5 to 7 minutes. Add the asparagus, salt and pepper and cook for 2 more minutes. Add the remaining 2 tablespoons butter and the beaten eggs. Cook, stirring frequently, until the eggs are softly scrambled.
- Place 2 crepes on a plate and fill with some of the scrambled egg and vegetable mixture; roll up and place seam-side down. Top with 2 to 3 tablespoons of the Hollandaise sauce. Repeat with the remaining crepes and egg and vegetable mixture, topping each with the sauce, and serve immediately.
- Nutrition (per serving): 791 calories, 58.8g total fat, 760.1mg cholesterol, 865.8mg sodium, 526.6mg potassium, 45.3g carbohydrates, 3.3g fiber, 4.3g sugar, 21.9g protein
Recipe by Jan's Sushi Bar at http://www.janssushibar.com/breakfast-crepes/