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.
