Beggars' Purses

Ingredients:

CREPES

• 1 1/2 c Milk
• 4 Eggs
• 3 3/4 oz Pastry flour OR 3 oz All-purpose flour AND 3/4 oz Cake flour
• 1 pn Salt1/2 oz Melted butter

FILLING

• Chives; blanched
• Caviar
• Sour cream-(or Creme Fraiche)
• Butter; melted
  

Directions:

1. COMBINE ALL INGREDIENTS for the crepes, except the butter. Whisk well and pass through a fine strainer. Let rest 1 hour.
2. Add butter before cooking the crepes.
3. Cook the crepes and be careful not to brown them.
4. 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).
5. 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.
6. Serve warm or at room temperature, lightly brushed with butter.