Recipes
Beggars' Purses with Caviar
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These paper thin crepes filled with caviar and crème fraîche are one of the most elegant appetizers imaginable. It’s a small parcel loaded with decadence. They literally melt in your mouth. Yield: 16 Appetizers Ingredients
Instructions1. In a blender or food processor, blend the eggs, milk, water, flour, salt, and the 2 tablespoons of melted butter for 5 seconds, or until smooth. 2. Stir down and repeat if necessary. Or, to mix by hand, sift the flour into a medium bowl and add the salt. 3. Whisk the eggs until blended, mix in the milk and water, and whisk this mixture into the flour and salt; stir in the 2 tablespoons melted butter. 4. Cover and refrigerate for at least one hour (though 2 hours is preferred) or up to 24 hours. 5. Gently stir the batter if it has separated. 6. Heat a seasoned 6- or 7-inch non-stick crepe pan over medium high heat until hot. 7. Coat the pan lightly with butter, lift the pan from the heat, and pour in 2 or 3 tablespoons of batter, tilting and rotating the pan to coat the surface. Cook until almost dry on top and lightly browned on the edges, about 1 minute. 8. Loosen the edges with a metal spatula and flip the crepe over using your fingers or the spatula, then cook the other side for about 15 seconds, or until lightly browned. Turn the crepe out onto a clean tea towel to cool. 9. Repeat with the remaining batter, wiping the pan with butter as needed and stacking the crepes as they are cooked. 10. Cover crepes with aluminum foil and keep them warm in a 200 F oven, or cover and reheat them in a baking pan in a pre-heated 325 F oven for 5-10 minutes or until heated through. 11. Working quickly, assemble the purses by spooning a teaspoon of sour cream or yogurt and a teaspoonful of caviar into the center of each crepe; sprinkle with minced chives. Gather each crepe into a bundle the shape of a drawstring purse, and tie with a chive or onion top. Serve immediately. Other Caviar RecipesCaviar in the Egg TipsVideo |
