Smoked Salmon and Cream Cheese Beggar''s Purse...This is a cute appetizer or tea sandwich alternative. What I really like about these bundles, is that you can use whatever filling you like. I chose to make mine with smoked salmon, cream cheese, green onion and capers. You can also make a sour cream and caviar filling, feta basil filling, a sundried tomato filling, sour cream/yoghurt cucumber filling,ham and cheese filling, mushroom filling, egg salad filling...you get the idea:). It is fun to experiment with ingredients that you like and have on hand. I''ve even seen these bundles filled with crab /shrimp filling, steak/mushroom filling. So, really the possibilities are endless. I have to admit that these bundles are traditionally tied with chives...a more elegant approach. But, I didn''t have any on hand and used regular green onion. But, if you have chives use that instead.You can place the bundles on a variety of sauces...best suited with the fillings. Try some creme fraiche seasoned with fresh herbs.
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.
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|Serving Size: 1 Serving (178g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 93 (49%)|
|Amt Per Serving||% DV|
|Total Fat 10.3g||14 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 38.8mg||12 %|
|Sodium 188.5mg||7 %|
|Potassium 247.2mg||7 %|
|Total Carbohydrate 16.1g||5 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 14.8g|
|Protein 8.6g||12 %|
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Calories per serving: 188
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