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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

2 pats Butter
1 each Eggs
1/4 cup Whole Milk
1/2 teaspoon PeachDish Salt
1/2 cup All Purpose Flour
4 ounces Mixed Mushrooms
4 ounces Golden Beets
2 ounces Carrot
3 ounces Asparagus
2 ounces Spinach
8 each Chives
2 tablespoons Pesto
1/2 cup Ricotta Cheese
Per Serving
Calories 440
Total Fat 24 g
Saturated Fat 10 g
Trans Fat 0 g
Cholesterol 135 mg
Sodium 660 mg
Total Carbohydrates 41 g
Dietary Fiber 6 g
Sugar 9 g
Protein 18 g
Chef Seth Freedman

Since graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.

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!