Savory Asparagus Crepes 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 mother, adapted from the super-luxe “beggar’s purses” with caviar and foie gras that PeachDish Culinary Director Seth Freedman used to make at a fine-dining restaurant in New York City early in his career. With a combination of springtime asparagus, earthy mushrooms and beets, and basil pesto made by our friends at Alfresco Pasta in Nashville, TN, this version tastes every bit as fancy and indulgent.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 mother, adapted from the super-luxe “beggar’s purses” with caviar and foie gras that PeachDish Culinary Director Seth Freedman used to make at a fine-dining restaurant in New York City early in his career. With a combination of springtime asparagus, earthy mushrooms and beets, and basil pesto made by our friends at Alfresco Pasta in Nashville, TN, this version tastes every bit as fancy and indulgent.

Prep Time: 15 Min Cook Time: 30 Min Vegetarian

About the Dish

  • Butter

    Butter

  • Farm Eggs

    Farm Eggs

  • Whole Milk

    Whole Milk

  • 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
MISE EN PLACE • Discard tough mushroom stems. Thinly slice caps. • Discard tough, bottom 1-inch of asparagus. Cut tender parts into 1-inch lengths. • Peel beets. Quarter lengthwise, and thinly slice crosswise. • Thinly slice carrot at an angle. • Thinly slice chives.
2
• Place a small (8-inch) sauté pan over low heat. Add butter. • When butter has just melted, remove from heat. • Crack egg into a bowl. Whisk to combine white and yolk. • Whisk in milk, 1/4 cup water and 1/4 teaspoon PeachDish Salt. • While whisking, gradually add flour until you have a smooth, thin batter. • Whisk in melted butter.
3
• 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 processing with remaining batter (you should have enough to make 6 crepes).
4
Place a large sauté pan over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add mushroom. Cook, stirring, until lightly browned and softened, 2-3 minutes.
5
• Add beets and carrot. Cook, stirring, until they begin to soften and become translucent, 6-7 minutes. • Add asparagus. Cook, stirring, until asparagus is tender, 2-3 minutes.
6
• Stir in spinach, 1/4 cup water and 1/4 teaspoon PeachDish Salt. Cook, stirring, until spinach is wilted. • Taste and adjust seasoning as desired with PeachDish Salt.
7
• Spread each crepe with a bit of ricotta and pesto. Top with a portion of vegetables, and sprinkle with chives. • Fold or roll each crepe, and divide them between 2 plates. Enjoy!

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