About the Dish

Per Serving
Calories 740
Total Fat 54 g
Saturated Fat 33 g
Trans Fat 0 g
Cholesterol 265 mg
Sodium 380 mg
Total Carbohydrates 57 g
Dietary Fiber 1 g
Sugar 33 g
Protein 9 g
Chef Seth Freedman

Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

Since joining the PeachDish team in 2014 as Culinary Director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish Culinary Director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.

Blueberry Ale

So what beer does one pair with sweet blueberries and tart lemons? Well for these crepes, we suggest Orpheus Brewing’s Wandering Blues. Wandering Blues is brewed as a tart blueberry ale which will pair with the blueberry flavors and the tart lemon marmalade.

Orpheus Brewing Wandering Blues, Atlanta, Georgia


MISE EN PLACE Squeeze 2 tablespoons lemon juice (save any remaining lemon for another use).
Place a small (8-inch) sauté pan over low heat. Melt 2 pats butter. Remove pan from heat.
• In a bowl, whisk egg to combine white and yolk. • Whisk in 1/4 cup cream, 1/4 cup water and 1/4 teaspoon kosher salt.
• While whisking, gradually add flour to create a smooth, thin batter. The consistency should be similar to heavy cream or tomato soup. If too thick, whisk in a little more water. • Whisk in melted butter.
• Return sauté pan to medium heat. When hot, add a little less than 1/4 cup batter. Swirl gently to coat the bottom of the pan. • Cook 1 minute. 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 with remaining batter (you should have enough to make 6 crepes).
• Reduce heat to low. Add marmalade, measured lemon juice and 2 tablespoons water. Cook, stirring, until a smooth glaze forms. • Remove pan from heat.
• To cream bottle, add half of powdered sugar. Shake vigorously. You should hear and feel cream sloshing back and forth in the jar when you shake. • In 2-5 minutes, when the sound and feel changes and there is less sloshing, open the bottle to check the whip. It should be a softly whipped cream, about the texture of yogurt. • For a firmer whip, recover, and shake an additional 1-2 minutes. Note: Don’t shake cream too much, or you’ll end up with butter.
• Working one at a time, add crepes to glaze. Turn to coat. • Fold in quarters, and move to the side of the pan. • Repeat with each crepe.
• Divide crepes between 2 plates. • Drizzle with any remaining glaze. • Top with whipped cream and remaining powdered sugar. Enjoy!