About the Dish

8 pats Butter
1 Farm Eggs
1/4 cup Whole Milk
1/2 cup All Purpose Flour
1/4 cup Granulated Sugar
2 Orange
2 tablespoons Powdered Sugar
Per Serving
Calories 630
Total Fat 35 g
Saturated Fat 21 g
Trans Fat 1 g
Cholesterol 175 mg
Sodium 530 mg
Total Carbohydrates 73 g
Dietary Fiber 4 g
Sugar 46 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.

METHOD

1
MISE EN PLACE • Zest oranges. • Cut away and discard rind and pith. Cut between membranes to make supremes (segments). Squeeze membrane over bowl to capture juice.
2
Place a small (8-inch) sauté pan over low heat. Melt 2 pats butter. Immediately remove butter from heat.
3
• In a large bowl, whisk egg to combine white and yolk. • Whisk in 1/4 cup milk (save remaining milk for another use), 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 water. • Whisk in melted butter.
4
• Place a small saucepan over medium heat. Stir in remaining 6 pats butter, sugar, orange juice and orange zest. • Cook, whisking, until sugar is completely dissolved and sauce is simmering, 2-3 minutes.
5
• 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 crêpes).
6
• Reduce heat to low. Add sauce to crêpe pan. • Return crêpes one at a time. Turn to coat, then fold in quarters, and move to the side of the pan. Repeat with each crêpe. • Add supremes to the sauce, and stir gently to coat.
7
• Transfer crêpes and supremes to a plate, and cover with remaining sauce. • Dust with powdered sugar, and enjoy!

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