|2 servings||calories per servings 480||protein serving 20 g||carbs per serving 41 g||total fat per serving 28 g|
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.
|Nutrition Facts||/ Per Serving|
|Total Fat||28 g|
|Saturated Fat||12 g|
|Trans Fat||0 g|
|Total Carbohydrates||41 g|
|Dietary Fiber||6 g|
MISE EN PLACE
• Discard tough mushroom stems. Thinly slice caps.
• Discard tough asparagus ends. Cut tender stalks into 1-inch pieces.
• Peel beet. Quarter lengthwise; thinly slice crosswise.
• Thinly slice carrot at an angle.
• Thinly slice chives.
• Place a small (8-inch) sauté pan over low heat. Add butter.
• When butter has just melted, remove pan from heat.
• Crack egg into a bowl. Whisk 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 PeachDish Salt.
• Gradually whisk in flour until you have a smooth, thin batter.
• Whisk in melted butter (reserve pan).
• Return sauté pan to medium heat. When hot, add a little less than 1/4 cup batter. Swirl gently to coat bottom of pan. Cook without disturbing 1 minute.
• Use a small spatula to carefully lift the edge all the way around. Flip carefully. Cook on second side until set and golden on bottom, about 30 seconds.
• Transfer to a plate or baking sheet.
• Repeat with remaining batter (you should have enough to make 6 crepes).
Place a large sauté pan over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add mushroom. Cook, stirring, until mushrooms are lightly browned and tender, 2-3 minutes.
• Add beet and carrot. Cook, stirring, until vegetables begin to become tender, 6-7 minutes.
• Add asparagus. Cook, stirring, until asparagus is tender, 2-3 minutes.
• Fold in spinach, 1/4 cup water and 1/4 teaspoon PeachDish Salt. Cook, stirring, until spinach wilts.
• Taste and adjust seasoning as desired with PeachDish Salt.
• 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. Divide between 2 plates, and enjoy!
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.Learn More...