CREPE BUNDLES w/CAVIAR & SOUR CREAM

By BobD

Ingredients

• FOR CREPES:
• 8 SERVINGS
• BEGGARS' PURSES
• 5 tablespoons unsalted butter
• 1 cup whole milk
• 1/2 cup all-purpose flour
• 2 large eggs
• 1/4 teaspoon salt
• 2 tablespoons chopped chives
• FOR PURSES:
• 16 to 20 long chives (from 1 bunch)
• 3/4 cup sour cream (preferably at room temperature)
• 4 oz domestic caviar such as osetra or rainbow trout

Details

Servings 8
Adapted from gourmet.com

Preparation

Step 1

MAKE CREPE BATTER:

Melt butter in a 10-inch nonstick skillet over medium heat and set aside 2 Tbsp for cooking crepes.

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 crepe ingredients, except chives, in a blender until smooth.

Add chives and pulse 1 or 2 times to just combine. Let batter stand 30 minutes.

BLANCH WHOLE CHIVES:

Blanch chives in a small saucepan of boiling water 10 seconds. Drain and plunge into an ice bath. Pat dry.

MAKE CREPES:

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 crepe over with your fingertips.

Cook until underside is set, about 30 seconds. Slide onto a plate.

Make more crepes, brushing skillet with butter and stacking crepes on plate.

ASSEMBLE PURSES:

Top each crepe, browned side up, with about 1 1/2 Tbsp sour cream and 2 teaspoon caviar.

Gather crepe around filling and tie 1 or 2 blanched chives in a knot to close purse.

Trim ends of chives if necessary.

COOKS NOTE:

Crepes can be made and chives blanched 1 day ahead and chilled.

Bring to room temperature before assembling.