Holiday Dinner with Caviar- Beggars Purse with White Sturgeon Caviar

This recipe is by Melissa Roberts from Gourmet Magazine October 2008.

We have modified the recipe to change from the more expensive Osetra to the more valued priced White Sturgeon Caviar and to reduce the portion of caviar per serving from a half of an ounce down to a quarter of an ounce.

This recipe makes 8 servings.

Ingredients

1. For crêpes:
   • 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
2. For purses:
   • 16 to 20 long chives (from 1 bunch)
   • 3/4 cup sour cream (preferably at room temperature)
   • 2 ounces Lady Elena Caviar Americana Caviar (White Sturgeon)
   
   
   Preparation
   
   
   Make crêpe batter:
   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. 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.
   Blanch whole chives:
   1. Blanch chives in a small saucepan of boiling water 10 seconds. Drain and plunge into an ice bath. Pat dry.
   Make crêpes:
   1. 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.
   Assemble purses:
   1. 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.