Update my dinner status, I'm making this tonight.
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Servings: 10 Servings
Total Time (median): 0 : 40 Active Time: 0 : 30
Ingredients
- 10 crepes
- 10 green chive leaves
Filling:
Bottom sauce: amounts are approximate...you can ch
Garnish:
Crepe batter:
Preparation
Mix all filling ingredients. Set aside.
Make Bottom sauce by mixing the ingredients. You can use cream cheese instead of the whipped cream. Just bring the cream cheese to room temp and then whip it up.Fold in some sour cream to make it a thinner consistency. Add herbs/seasoning.Set aside. Bring a pot of salted water to a boil, and dip the chives in the water for about 5 seconds. Take off heat.Remove chives and place under cold water. Reserve chives on paper towels.
Make crepes: You can also use your own favorite crepe recipe.
In a bowl, whisk the first 5 ingredients of the crepe batter until smooth. Add the melted butter.I use a small 8 inch skillet to do my crepes.Heat skillet on medium heat initially... lower the heat as you continue to cook crepes so that they won''t burn or over brown on you.
Using a pastry brush, dip into melted butter, and lightly brush the heated pan. Add about 1/4 cup crepe batter(you may need to adjust this amount if you are using a larger skillet). I usually like to place my batter in a liquid measuring cup, so that I can pour the batter in the skillet. You can, likewise, use a ladle. Swirl the pan immediately so that the batter fills the pan and forms a nice circle. If you notice that the first crepe is too thick, add about 2 TBS or so of milk /water to all the crepe batter to thin it out a bit. Cook the next crepe. Let the crepe cook about 1 minute or so. You will notice that the top will look and feel dry. Flip over and cook for an additional 30 seconds.
Cook the remainder of the batter. You may need to whisk the batter every so often before pouring it in the skillet. You may want to brush the skillet lightly with melted butter every so often. Let the crepes cool. Assemble the beggar''s purse. Take a few crèpes out and place about 1 tablespoon of filing in the center of each one. I like to keep the nicer side of the crepe on the outside(the darker spots on the inside...with the filling)/ Pull the edges of the crèpe toward the center until they meet. You sort of gather the edges and make pleats. You''ll have a ruffle at the top. Tie a reserved chive around the top and make sure the purse is tightly secured. Continue making beggar''s purses in the same manner. I only made 10 bundles(half the crepe recipe).
If serving as an appetizer:
Put about a tablespoon of the bottom sauce on a plate and place a bundle on top. Sprinkle with some chopped chives/green onions and capers.Serve.
