Beggars' Purses

Recipe Ingredients

		Crepes
1 1/2 cups	355ml	Milk
4		Eggs
3 3/4 oz	106g	Pastry flour -=or=-
3 oz	85g	- all-purpose flour -and-
3/4 oz	21g	- cake flour
1		Salt
1/2 oz	14g	Melted butter
		Filling
		Chives - blanched
		Caviar
		Sour cream - (or creme fraiche)
		Butter - melted

Recipe Instructions

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.

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

Source:
The Sable and Rosenfeld Cookbook

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.