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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 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.


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.
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.
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).
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.
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.
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.
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!