Beggars' Purses

Ingredients

5 tablespoons unsalted butter
1 cup whole milk
1/2 cup all-purpose flour
2 large eggs
1/4 teaspoon salt
2 tablespoons chives, chopped
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

Directions

Melt butter in a 10-inch nonstick skillet over medium heat and set aside 2 tablespoons for cooking crepes.
Continue to cook butter remaining in skillet until it has a nutty fragrance and is golden brown, about 2 minutes.
Blend brown butter with remaining crepeingredients, except chives, in a blender until smooth.
Add chives and pulse 1 or 2 times to just combine.
Let batter stand 30 minutes.
Blend brown butter with remaining crepe ingredients, except chives, in a blender until smooth.
Add chives and pulse 1 or 2 times to just combine.
Let batter stand 30 minutes.
Blanch chives in a small saucepan of boiling water 10 seconds.
Drain and plunge into an ice bath.
Pat dry.
Lightly brush skillet with butter, then heat over medium-high heat until hot but not smoking.
Stir batter.
With skillet off heat, add a scant 1/4 cup batter, tilting and rotating skillet to coat bottom.
(If batter sets too fast, reduce heat slightly.
) Cook until golden around edges, 15 to 30 seconds.
Loosen with a heatproof plastic spatula, then flip crepe over with your fingertips.
Cook until underside is set, about 30 seconds.
Slide onto a plate.
Make more crepes, brushing skillet with butter and stacking crepes on plate.
Top each crepe, browned side up, with about 1 1/2 tablespoons sour cream and 2 teaspoon caviar.
Gather crepe around filling and tie 1 or 2 blanched chives in a knot to close purse.
Trim ends of chives if necessary.