Ingredients

How to make it

  • Crepe Batter: In a blender, mix milk, flour, pinch of salt, and eggs. Allow the batter to sit in refrigerator covered overnight.
  • Remove batter from refrigerator and pulse once or twice. Do not over mix. In a cast-iron skillet or crepe pan over medium-high heat, coat bottom of pan with butter and pour 2 to 3 Tablespoons of batter onto hot pan. Immediately pick up pan and tilt to allow filling to coat entire bottom. When set and slightly golden brown, turn crepe and cook on other side briefly. Set crepes on a warm plate, separating each crepe in the stack with a paper towel. Cover to keep warm and pliable and set aside.
  • Filling: In a large frying pan, saute onion until translucent. Transfer to a bowl; cover to keep warm and set aside. If using optional ingredients such as tomatoes or peppers, now is the time to saute them until tender; set aside with the onions. In a separate frying pan, prepare scrambled eggs in butter. Cover and set aside.
  • In a large frying pan, melt butter with a little oil to keep butter from smoking and saute halibut until opaque. Do not overcook! After cooking, drain liquid if it has accumulated or add a tablespoon or two of crumbled tortilla chips for absorption. Gently stir onions, scrambled eggs, chives/minced green onion tops, cheese, capers (omit if using salsa), lemon pepper, and salt into fish in frying pan. Add salsa, if using. Cover and set aside.
  • Warm stack of crepes in microwave for 30 seconds to 1 minute (do not overheat or they will toughen). Place approximately 1/2 cup egg/fish/cheese mixture in a line across warm crepe an inch or two from the center line and roll, leaving the ends open. Place seam-side down on heated serving platter. Allow 2 small or 1 large crepe per serving. Cover with damp towel you've warmed in microwave and hold in warm oven while preparing Hollandaise Sauce.
  • Pour sauce over filled, rolled crepes. Sprinkle with chives and pepper jack cheese and serve immediately. Pass sauce. Sauce freezes well, too.
  • Hollandaise Sauce:
  • Warm eggs by placing entire egg in a bowl of hot tap water for several minutes before separating. Process yolks in a blender. Add warm lemon juice and boiling-hot water, cayenne pepper, and salt to egg yolks. Cover blender and process on high for 3 seconds. Heat butter to bubbling stage (do not brown). In a steady stream, slowly add clarified butter (if not using clarified butter, do not include sediment) to egg yolks. Serve sauce at once or keep warm by setting blender in a pan of very warm but not boiling water.
  • Note: Sauce freezes well.

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