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Savory Asparagus Crepe with Pesto & Ricotta

The amazing thing about crepes is that they are both elegant and homey. This particular menu is inspired by a family dish that PeachDish president Judith Winfrey used to make with her momma and adapted from the super-luxe “beggar’s purses” with caviar and foie gras that PeachDish culinary director Seth Freedman use to make at a fine-dining restaurant in New York City, early in his career. The delicious pesto is from Al Fresco Pasta in Nashville.

Prep Time: 15 Min Cook Time: 30 Min Vegetarian

About the Dish

  • Butter

    Butter

  • PeachDish Salt

    PeachDish Salt

  • All Purpose Flour

    All Purpose Flour

  • Mixed Mushrooms

    Mixed Mushrooms

  • Golden Beets

    Golden Beets

  • Carrot

    Carrot

  • Asparagus

    Asparagus

  • Spinach

    Spinach

  • Chives

    Chives

  • Pesto

    Pesto

  • Ricotta Cheese

    Ricotta Cheese

METHOD

1
Prepare your mise en place: Remove and discard any tough stems from mushrooms, and thinly slice remaining stems and caps. Remove and discard tough, bottom 1-inch of asparagus stems, then cut the rest into 1-inch lengths. Peel beets, quarter lengthwise, and thinly slice crosswise. Thinly slice carrots at an angle. Finely slice chives.
2
Place a small (8-inch) sauté pan over low heat, and add butter. As soon as the butter has just melted remove from heat. Crack egg into a small mixing bowl. Whisk egg to combine white and yolk. Add milk, 1/4 cup water and 1/8 teaspoon PeachDish Salt; whisk well. While continuing to whisk gradually add flour until you have a smooth, thin batter. Whisk in melted butter.
3
Return sauté pan to medium heat. When it’s heated add a little less than 1/4 cup batter, and swirl gently to coat the bottom of the pan. Cook 1 minute, and use a small spatula to carefully lift the edge all the way around. Flip carefully, and cook on second side 30 seconds more. Transfer to a plate or baking sheet. Repeat processing with remaining batter (you should have enough to make 6 crepes).
4
Heat a large sauté pan over medium-high heat; add 1 teaspoon cooking oil. Add mushrooms and cook while stirring until they are lightly browned and softened, 2-3 minutes.
5
Add beets and carrots, and continue to cook while stirring until they begin to soften and become translucent, 6-7 minutes. Add asparagus and cook while stirring 2-3 minutes more.
6
Stir in spinach, 1/4 teaspoon PeachDish Salt and 1/4 cup water. Cook while stirring until the spinach is wilted. Taste and adjust seasoning as desired with PeachDish Salt.
7
Spread each crepe with a bit of ricotta cheese and pesto, and top with a portion of the cooked vegetables. Fold or roll each crepe, and divide them between 2 plates. Enjoy!