Ingredients Jump to Instructions ↓

  1. 1 c Milk

  2. 4 Eggs

  3. 3 oz. Pastry flour -

  4. 3 oz. All-purpose flour -AND- oz. Cake flour

  5. 1 pn Salt oz. Melted butter Chives; blanched Caviar Sour cream (or creme fraiche) Butter; melted

Instructions Jump to Ingredients ↑

  1. 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.


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