6 crêpes, stamped out into 2 to 2.5-inch diameter circles
½ cup chèvre
½ cup English peas, shucked and blanched quickly
6 asparagus tips, 1 inch long, blanched and split
6 tbsp baby carrots, peeled, sliced into 1⁄4-inch coins, blanched
2 tbsp chives, sliced fine
2 tbsp lemon olive oil
6 sprigs pea vines or living pea tendrils
Salt and white pepper to taste
1
Using a paring knife and a pastry ring cutter or the bottom of a small round object as a guide, stamp or cut out crêpes into a 2- to 2.5-inch diameter disc. Place crêpe discs into small portion cups and form to create a cup.
Mix chèvre and 2 tablespoons of peas that have been mashed. Season with salt and pepper and chives. Spoon evenly into cups and chill until set. Toss asparagus, carrots and remaining whole peas with lemon oil, salt and pepper. Arrange in a decorative fashion inside crêpe cups.
Keep chilled until you’re ready to serve, then place a small sprig of pea shoots or tendrils on the top of each crêpe.
CategoryAppetizers
Ingredients
6 crêpes, stamped out into 2 to 2.5-inch diameter circles
½ cup chèvre
½ cup English peas, shucked and blanched quickly
6 asparagus tips, 1 inch long, blanched and split
6 tbsp baby carrots, peeled, sliced into 1⁄4-inch coins, blanched
2 tbsp chives, sliced fine
2 tbsp lemon olive oil
6 sprigs pea vines or living pea tendrils
Salt and white pepper to taste
