INGREDIENTS

INSTRUCTIONS

CREPES
FILLING
RIBBONS
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 crepes, brush an 8"(20 cm) 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
crepe. Cook crepe 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 crepes are ready, stack
on plate. You should be able to get 12 to 16 crepes from this batter.
Beat cheese and sour cream until smooth.
Cut white portion off green onions and use for 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 crepes on counter with "second" side facing up. Place a
spoonful of sour cream mixture on each. Top with a little caviar.
Wrap the crepe around the filling like a little sac and tie with a
green onion ribbon.
A LIGHTER SIDE: Use low-fat pressed cottage cheese instead of the
cream cheese and low fat unflavoured yogurt instead of the sour
cream. When making the crepes, use all water instead of the milk, and
reduce the butter by half.
Converted by MC_Buster.
NOTES : From Bonnie Stern's "Appetizers" book, this recipe makes 12
to 16.
Converted by MM_Buster v2.0l.

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