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Beggars' Purses appetizers ----CREPES---- 1 1/2 cup milk 4 eggs 3 3/4 oz pastry flour -=or=- all-purpose fl; our -and- cake flour 1 pinch salt 1/2 oz melted butter ----FILLING---- 1 chives; blanched 1 caviar 1 sour cream (or creme fraiche) 1 butter; melted COMBINE ALL INGREDIENTS for the crepes, except the butter. Whisk well and pass through a fine strainer. Let rest 1 hour. Add butter before cooking the crepes. Cook the crepes and be careful not to brown them. Lay the crepe out on a piece of parchment or a clean towel (don't lay out more than 12 at a time or they will dry out). Fill with a spoonful of caviar and sour cream. Pull the edges of the crepes up to form small purses and tie with a chive. Serve warm or at room temperature, lightly brushed with butter. These crepes can also be rolled or folded in the more traditional manner if forming the purses seems like a daunting task. The result is beautiful, however, and worth the extra effort. Yield: 6 servings , |
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