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|
4g
fat
sat.
|
reheated
a
with
top
on
partially
one
lay
and
and
filling
eggs.
poached
heat.
medium-low
over
crêpes
keep
to
–
batter,
remaining
an
for
cook
and
spatula,
set
is
crêpe
the
when
pan
the
want
You
bottom.
very
Working
pan.
preheated
a
with
pan
the
around
the
add
heated,
is
heat
medium
over
to
water
ice
to
spoon
until
Cook
eggs.
the
separate
cracking
by
eggs
add
heat
high
over
Place
vinegar
white
of
tablespoon
filling.
Reserve
bright
until
sauté
a
at
handful
a
spinach
until
sauté
and
oil
the
Once
a
into
oil
the
Put
times.
bowl
work
small
the
into
overnight.
or
hours
to
mixture
Transfer
homogenous.
the
through
together
machine
the
With
flours
the
Add
tube.
machine
the
With
work
medium
the
into
minutes
35
plus
minutes
sauce.
hollandaise
|
4g
fiber
98mg
11g
fat
|
16g
pro.
|
62g
side.
the
on
12)
and
plate
each
on
crêpes
half
in
crêpe
each
spinach
the
of
cup
reheat
to
simmer
water
some
containing
foil
with
plate
cover
prepared,
the
with
Continue
plate.
heatproof
a
using
minute,
1
about
After
the
coats
just
it
the
to
batter
butter
the
wipe
melted,
pan
the
Once
minutes.
skillet
8-inch
an
Place
Reserve.
slotted
with
Transfer
to
spatula
a
Carefully
simmer.
strong
saucepan.
large
a
into
1
with
water
Pour
total.
minutes
and
pepper,
and
salt
the
Add
minutes.
onion
the
add
pan,
heat.
medium
over
place
5
about
chop,
to
onions
blade
chopping
metal
2
for
refrigerate
and
until
process
butter
melted
and
milk
just
combined.
until
process
feed
the
through
eggs
Processor.
Food
Cuisinart
®
blade
chopping
metal
bowl.
small
a
in
together
10
time:
preparation
with
served
CHEESE
GOAT
WITH
CRÊPES
BRUNCH
|
calc.
607mg
sod.
carb.
|
fat)
from
(24%
serving:
per
information
(page
Sauce
Hollandaise
two
the
Place
other.
Fold
cheese.
goat
of
¼
with
filled
be
should
a
to
water
of
pot
crêpes:
skillet
a
over
plate
are
crêpes
the
go.
you
as
crêpes
a
on
Reserve
minute.
crêpe
the
flip
browned,
evenly.
and
thinly
so
around
batter
the
of
cup
¼
scant
a
Add
Once
butter.
5
for
preheat
and
crêpes:
the
Prepare
cooking.
stop
doneness.
desired
use
–
water
the
over
a
to
bring
and
quarts
4
every
per
eggs:
the
Poach
9
about
wilted,
and
the
with
along
time,
3
about
softened,
the
across
shimmers
and
skillet
large
the
pulse
and
small
the
Insert
cover
container,
a
and
tube
feed
the
add
running,
and
salt
and
the
add
running,
the
of
bowl
large
the
Insert
flours
the
Sift
cooking
for
Approximate
servings
6
Makes
delicious
absolutely
AND
BUCKWHEAT
&
BREAKFAST
|
46mg
chol.
398
Calories
Nutritional
with
Serve
egg.
poached
the
of
top
tablespoon
½
crêpe
Each
small
a
Bring
serve
To
place
warm,
of
all
When
the
stacking
additional
lightly
and
coated
be
to
move
quickly,
towel.
paper
12)
PAGE
H
OLLANDAISE
CHEESE
GOAT
SOFT
EGGS
BUTTER
UNSALTED
PEPPER
GROUND
FRESHLY
SALT
KOSHER
SPINACH
BABY
OIL
OLIVE
TABLESPOONS
PIECES
,
INTO
CUT
MELTED
UNSALTED
TABLESPOONS
MILK
WHOLE
EGGS
SALT
KOSHER
FLOUR
PURPOSE
,
UNBLEACHED
FLOUR
BUCKWHEAT
:
is
dish
brunch
SPINACH
22
(
S
AUCE
1
FOR
RECIPE
4
OUNCES
6
LARGE
1
TEASPOON
BLACK
½
TEASPOON
1
TEASPOON
20
OUNCES
2
½-
INCH
½
ONION
RED
:
F
ILLING
,
BUTTER
3
1¼
CUPS
3
LARGE
½
TEASPOON
-
ALL
¼
CUP
¾
CUPS
B
CRÊPES
UCKWHEAT
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