Beggars' Purses

Ingredients

• 2 tablespoons chives chopped
• 16  chives (from 1 bunch)
• 2 large eggs 
• 0.5 cup flour all-purpose
• 4 ounces rainbow-colored candy 
• 0.3 teaspoon salt 
• 0.8 cup cream sour at room temperature (preferably )
• 5 tablespoons butter unsalted
• 1 cup milk whole

Equipment

• frying pan
• sauce pan
• blender
• spatula

Directions

1. 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.
2. Add chives and pulse 1 or 2 times to just combine.
3. Let batter stand 30 minutes.
4. Blend brown butter with remaining crêpe ingredients, except chives, in a blender until smooth.
5. Add chives and pulse 1 or 2 times to just combine.
6. Let batter stand 30 minutes.
7. Blanch chives in a small saucepan of boiling water 10 seconds.
8. Drain and plunge into an ice bath. Pat dry.
9. 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 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.
10. Top each crêpe, browned side up, with about 1 1/2 tablespoons sour cream and 2 teaspoon caviar. Gather crêpe around filling and tie 1 or 2 blanched chives in a knot to close purse. Trim ends of chives if necessary.
11. Crêpe can be made and chives blanched 1 day ahead and chilled. Bring to room temperature before assembling.