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Beggars’ Purses

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Beggars' Purses

Beggars' Purses

amanda

Equipment

  • - KitchenAid Stand Mixer

  • - OXO Good Grips 8-Piece Nonstick Stainless Steel Cake Baking Pan Set

  • - Wilton Triple Circle Bundt Cake Pan

  • - Nordic Ware Silicone Mat for Parchment Paper

  • - Oxo Kitchen Scale (100g)

  • - OXO Good Grips 8-Piece Nonstick Baking Sheet Set

  • - Wilton Cake Leveler

  • - Easy-Grip Silicone Spatula

  • - Ziploc Food Storage Bags (1-gallon) - Extra Strength with Ties

Ingredients

  • 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

  • 16 to 20 long chives (from 1 bunch)

  • 3/4 cup sour cream (preferably at room temperature)

  • 4 ounces domestic caviar such as osetra or rainbow trout

Instructions

1

Instruction 1

Melt butter in a 10-inch nonstick skillet over medium heat and set aside 2 tablespoons for cooking crêpes. 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 crêpeingredients, except chives, in a blender until smooth. Add chives and pulse 1 or 2 times to just combine. Let batter stand 30 minutes.
2

Instruction 2

Blend brown butter with remaining crêpe ingredients, except chives, in a blender until smooth. Add chives and pulse 1 or 2 times to just combine. Let batter stand 30 minutes.
3

Instruction 3

Blanch chives in a small saucepan of boiling water 10 seconds. Drain and plunge into an ice bath. Pat dry.
4

Instruction 4

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 crêpe over with your fingertips. Cook until underside is set, about 30 seconds. Slide onto a plate. Make more crêpes, brushing skillet with butter and stacking crêpes on plate.
5

Instruction 5

Top each crêpe, browned side up, with about 1 1/2 tablespoons sour cream and 2 teaspoon caviar. Gather crêpe around filling and tie 1 or 2 blanched chives in a knot to close purse. Trim ends of chives if necessary.
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