---------- Recipe via Meal-Master (tm) v8.04

     Title: BEGGARS' PURSES
Categories: Appetizers
     Yield: 6 servings

--------------------------CREPES--------------------------
 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 Salt
   1/2 oz Melted butter

--------------------------FILLING--------------------------
          Chives; blanched
          Caviar
          Sour cream
          -(or creme fraiche)
          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 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.

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