INGREDIENTS

INSTRUCTIONS

COMBINE ALL INGREDIENTS for the crepes, except the butter. Whisk well
and pass through a fine strainer. Let rest 1 hour. Add butter before
cooking the crepes. Cook the crepes and be careful not to brown them.
Lay the crepe out on a piece of parchment or a clean towel (don't lay
out more than 12 at a time or they will dry out). Fill with a  spoonful
of caviar and sour cream. Pull the edges of the crepes up to  form
small purses and tie with a chive. Serve warm or at room  temperature,
lightly brushed with butter. These crepes can also be  rolled or folded
in the more traditional manner if forming the purses  seems like a
daunting task. The result is beautiful, however, and  worth the extra
effort.  This elegant recipe comes from Katherine Alford, chief
instructor at  the New York Cooking School. Katherine used to be the
chef at the  Quilted Giraffe in New York. These crepes are a signature
dish of  that restaurant.  PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 368
Calories From Fat: 258
Total Fat: 29.3g
Cholesterol: 194.3mg
Sodium: 157.4mg
Potassium: 211.7mg
Carbohydrates: 17.9g
Fiber: <1g
Sugar: 4.4g
Protein: 9g