Beggars' Purses

Revisado por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 2026

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These elegant beggars' purses are a sophisticated vegetarian appetiser, perfect for festive celebrations or dinner parties. The dish features delicate, lacy crêpes flavoured with nutty browned butter and fresh chives, which provide a beautiful contrast to the rich, salty pop of the caviar filling. By tying the parcels with blanched chive ribbons, you create a visually stunning starter that feels truly special and indulgent.

While traditional versions often use seafood, this refined take uses high-quality trout or osetra caviar paired with cool soured cream for a balanced flavour profile. You can prepare the crêpes in advance and assemble them just before serving to ensure the pastry remains light. This classic French-inspired recipe is a wonderful way to showcase premium ingredients in a bite-sized, homemade format.

Ingredients for Beggars' Purses

5 cucharadas de mantequilla sin sal
240ml de leche entera
120ml de harina
2 huevos grandes
1/4 cucharadita de sal
2 cucharadas de cebollino picado
16 to 20 long chives (from 1 bunch)
180ml soured cream (preferably at room temperature)
110g domestic caviar such as osetra or rainbow trout

How to make Beggars' Purses

Melt butter in a 10-inch nonstick skillet over medium heat and set aside 2 tablespoons for cooking crêpes. 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 crêpeingredients, 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 crêpe 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 60ml 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 crêpe over with your fingertips. Cook until underside is set, about 30 seconds. Slide onto a plate. Make more crêpes, brushing skillet with butter and stacking crêpes on plate.

Top each crêpe, browned side up, with about 1 1/2 tablespoons soured cream and 2 teaspoons caviar. Gather crêpe around filling and tie 1 or 2 blanched chives in a knot to close purse. Trim ends of chives if necessary.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.