Name: Beggars' Purses
Cook time: 45 min
Total time: 1 1/4 hr
Yield: Makes 8 (First course) servings
Ingredients: 5 tablespoons unsalted butter; 1 cup whole milk; 1/2 cup all-purpose flour; 2 large eggs; 1/4 teaspoon salt; 2 tablespoons chopped chives; 16 to 20 long chives (from 1 bunch); 3/4 cup sour cream (preferably at room temperature); 4 ounces domestic caviar such as osetra or rainbow trout

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Beggars' PursesKenji Toma

Crêpe Bundles with Caviar and Sour Cream

Innovative and self-taught, Barry Wine redefined American haute cuisine at New York City's Quilted Giraffe in the 1980s. His iconicand most copied—dish was the bite-size beggars purse, a chive-tied crêpe bundle filled with caviar and crème fraîche. We've turned it into a first course and added chives and brown butter to the crêpe batter.

Cooks' note:

Crêpe can be made and chives blanched 1 day ahead and chilled. Bring to room temperature before assembling.

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