Veggie Lovers' Crêpes with Avocado

From: Conan Kobayashi and Ellen Pease, CKrêpes and CKatering, Denver

crêpe batter

​2 oz. clarified butter
2 oz. asiago cheese, shredded
8 asparagus spears, blanched
12 sun-dried tomatoes, julienned
2 marinated portobello mushrooms
4 oz. Pesto
2 Large avocados, peeled and diced
4 oz. Pickled Red Onion
1 oz. fresh spinach
As needed Pepper to taste As needed
Marinated Portobello Mushrooms
2 portobello mushrooms, cleaned and sliced
1/4 cup balsamic vinegar
1/4 cup olive oil
As needed, Pickled Red Onion
1small red onion, thinly sliced
3/4 cup rice wine vinegar
1 3/4 oz. sugar
2 tsp. salt

Pesto
1 oz. fresh basil leaves
3 garlic cloves, peeled
1 Tbsp. fresh lemon juice
1/3 cup extra virgin olive oil
1 oz. parmesan cheese, shredded
1 tsp. kosher salt
As needed, Salt and pepper to taste

For Marinated Portobello Mushrooms: Combine all ingredients in a bowl. Cover and refrigerate overnight.

For Pickled Red Onion: Blanch the onion slices for 15 seconds. Put onion slices into a bowl. Bring vinegar, sugar, and salt to boil. Pour over onion slices. Let cool and refrigerate overnight.

For Pesto: combine all ingredients using an immersion blender or food processor. Season to taste with salt and pepper.

To assemble, heat an 11" nonstick skillet over medium high heat. Add 1 Tbsp. of clarified butter to the pan and swirl to coat it. For each crêpe, ladle 3 oz. of batter into the pan, swirling or spreading to evenly coat the entire bottom surface. Once the crepe starts to brown on the edges and pulls away slightly from the pan (1-2 minutes), flip it over. Sprinkle on 2 Tbsp. of the cheese, then arrange 2 asparagus spears, half of the sun-dried tomato slices and half of the marinated portobello mushrooms down the center of the crepe. Add 2-1/2 Tbsp. of pesto and a little freshly ground pepper. Let cook for 1-2 minutes. Once the crepe is golden on the underside and the cheese is beginning to crisp, gently loosen the crepe from the pan and slide it off the skillet onto a work surface.

Add the avocado slices, 1 oz. of the pickled red onions and about 1 oz. of spinach on top of the other ingredients. Gently roll the crepe up and transfer to a plate. Repeat with remaining crepe batter and ingredients. Serve.

To-go serving option: Wrap the bottom of the crêpe in an aluminum foil square, leaving the top exposed and ready to eat.