Crepes Benedict Park Avenue

Park Avenue Mansion

2007 Park Avenue   Lafayette Square , St. Louis, MO 63104 États-Unis


  • 3 tablespoons butter
  • 8 eggs, slightly beaten
  • 1 cup cottage cheese
  • 1/2 teaspoon salt and pepper, each
  • tarragon or dill weed
  • 1 dozen slices ham, thinly sliced
  • 1 dozen warm, cooked crepes
  • hollandaise sauce
  • parsley


  1. Melt butter in a skillet. Pour in eggs; then stir in cottage cheese, salt & pepper. Cook, stirring constantly, until set but moist. Lay one slice of ham on a warm crepe. Fill warm crepe with eggs, and roll up.
  2. Top with hollandaise sauce (mixed with a little tarragon or dill weed).
  3. Sprinkle with parsley or garnish of choice.
  4. Looks wonderful, is delicious, and is sooo easy! It is light enough, but has some substance! I sometimes don't use hollandaise sauce, but rather top with a dollop of sour cream, then parsley.
About this recipe:

Crepes Benedict Park Avenue