English Pea Crêpe Cups with Fresh Chèvre from Gourmando Catering and Bill Morris - 1889 Magazine

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