---------- 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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