- 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
- Chives; blanched
- Sour cream-(or
- 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
- 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.
This elegant recipe comes from Katherine
Alford, chief instructor at the New York Cooking School.
Katherine used to be the chef at the Quilted Giraffe in New York. These
crepes are a signature dish of that restaurant.
PETER KUMP - PRODIGY
GUEST CHEFS COOKBOOK