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.