Caviar “beggar’s purses” are certain to impress. Photo courtesy Paramount Caviar.
Caviar Beggar’s Purses
Here, we present four caviar recipes and four salmon recipes, courtesy of Paramount Caviar, that we love serving to our guests. They’re perfect for cocktail parties and any special occasion. You’ll be an expert in no time! This is Page 1 of an eight-page article. Click on the black links below to view the other recipes.
On The Menu:
Caviar Beggar’s Purses
Beggar’s purses get their name because anyone would beg for these unique pockets of caviar. They were created by Chef Barry Wine of The Quilted Giraffe restaurant in New York City—one of the great temples of cuisine in the 1980s. A teaspoon of caviar is added to the center of a small crêpe and topped with a dab of crème fraîche. The edges of the crêpe are pulled up in pleats around the filling and securely tied with a chive or green onion.
Beggar’s purses are served at room temperature. While the original recipe used osetra caviar, any roe will do. We especially enjoy them with affordable salmon caviar. Visit our Caviar Section, and in particular our Caviar Glossary, to review the different types of caviar and roe. Be sure to check out Caviar Questions and Caviar Buying & Serving Tips.
Recipe yields 12 to 16 purses.
Light Cooking Tip: For a lighter option, use low-fat pressed cottage cheese instead of the cream cheese and low-fat unflavored yogurt instead of the sour cream and eliminate the sugar from the crêpe batter. When making the crêpes, use all water instead of the milk, and reduce the butter by half.
- 4 eggs
- 1 cup all-purpose flour
- 1/2 cup milk
- 1/2 cup water
- 1 tablespoon granulated sugar (omit if you’re avoiding sugar)
- 1/2 teaspoon salt
- 3 tablespoons unsalted butter, melted
- 8 ounces cream cheese and
- 3 tablespoons sour cream -or- substitute crème fraîche for both
cream cheese and sour cream
- 2 ounces of your favorite caviar or roe
- 20 green onions (you can use the more slender chives, but they can
break more easily when tying—try a test batch)
- In bowl, beat eggs with flour, milk, water, sugar, salt and melted butter. Cover bowl and allow batter to rest at room temperature for 1 hour (or longer in refrigerator).
- To prepare crêpes, brush an 8-inch non-stick crepe or omelet pan with a little unsalted butter and heat. Add a ladleful of batter, swirl around to coat the bottom of pan, and then pour remaining batter in pan back into bowl of batter. This will result in a smooth, thin crêpe.
- Cook crêpe until nicely browned, flip and cook second side for about 30 seconds. (The second side is never as attractive as the first and should be used on the inside.)
- As crêpes are ready, stack on plate. You should be able to get 12 to 16 crêpes from this batter.
- Beat cream cheese and sour cream until smooth.
- Cut white portion off green onions and save to use in another recipe. Blanch the green parts in boiling water for 30 seconds. Refresh under cold water and pat dry. These strips will be used to tie the “purses.”
- Arrange crêpes on counter with “second” side facing up. Place a spoonful of sour cream mixture on each. Top with a little caviar. Wrap the crêpe around the filling like a little sac and tie with a green onion ribbon.
- Serve on a tray to pass with cocktails, or plate as a first course with a garnish of microgreens or mâche.
Go To Page 2: Cocktail Omelets With Trout Roe
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Recipe courtesy Paramount Caviar. All other materials
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