Beggars' Purses
Elegant savory crêpes filled with sour cream and caviar, tied into delicate purses with blanched chives. These sophisticated appetizers combine the richness of brown butter crêpes with luxurious caviar for an impressive presentation.
Ingredients
- •5 tablespoons unsalted butter
- •1 cup whole milk
- •½ cup all-purpose flour
- •2 whole large eggs
- •¼ teaspoon salt
- •2 tablespoons chopped chives
- •16 pieces long chives
- •¾ cup sour cream
- •4 ounces domestic caviar
Cooking Instructions
- 1.
Melt butter in a 10-inch nonstick skillet over medium heat and set aside 2 tablespoons for cooking crêpes. Continue to cook butter remaining in skillet until it has a nutty fragrance and is golden brown, about 2 minutes. Blend brown butter with remaining crêpeingredients, except chives, in a blender until smooth. Add chives and pulse 1 or 2 times to just combine. Let batter stand 30 minutes.
35 min
- 2.
Blend brown butter with remaining crêpe ingredients, except chives, in a blender until smooth. Add chives and pulse 1 or 2 times to just combine. Let batter stand 30 minutes.
5 min
- 3.
Blanch chives in a small saucepan of boiling water 10 seconds. Drain and plunge into an ice bath. Pat dry.
5 min
- 4.
Lightly brush skillet with butter, then heat over medium-high heat until hot but not smoking. Stir batter. With skillet off heat, add a scant 1/4 cup batter, tilting and rotating skillet to coat bottom. (If batter sets too fast, reduce heat slightly.) Cook until golden around edges, 15 to 30 seconds. Loosen with a heatproof plastic spatula, then flip crêpe over with your fingertips. Cook until underside is set, about 30 seconds. Slide onto a plate. Make more crêpes, brushing skillet with butter and stacking crêpes on plate.
20 min
- 5.
Top each crêpe, browned side up, with about 1 1/2 tablespoons sour cream and 2 teaspoon caviar. Gather crêpe around filling and tie 1 or 2 blanched chives in a knot to close purse. Trim ends of chives if necessary.
15 min
