Directions

1. 1. Combine the milk, eggs, flour, and a pinch of salt in a mixing bowl.
2. 2. Whisk until completely incorporated. Pour through a chinois into another bowl.
3. 3. Just before you cook the crepes, add 1 tablespoon of warm melted butter.
4. 4. Heat a nonstick, 5- to 6-inch crepe pan (or round skillet) over moderately high heat and then brush with some of the clarified butter.
5. 5. Add a scant 1/4 cup of crepe batter. Working very quickly, swirl the pan around to spread out the batter into a very thin crepe.
6. 6. Cook until set, about 40 seconds. Turn the crepe and cook for another 10 seconds or so. (Crepes should be paper-thin and white; for beggars purses, you should avoid the brown spots that are desirable in crepes destined for other uses.)
7. 7. Place the crepe on a plate and set aside. Brush the pan with some of the clarified butter again, and repeat the process until 12 crepes are made.
8. 8. You may stack the crepes directly on top of each other, but keep the pile covered with a cloth.
9. 9. Bring a pot of salted water to a boil, and dip the chives in the water for 5 seconds. Place under cold water and reserve chives on paper towels.
10. 10. Lay a few crepes out and place 1 teaspoon creme fraiche and 1 tablespoon caviar in the center of each one.
11. 11. Pull the edges of the crepe toward the center until they meet.
12. 12. Then, working with thumb and forefinger, create small pleats all around the top of the purse (where the crepe edges meet). You'll have a ruffle at the top. Tie a reserved chive around the top and make sure the purse is tightly secured. (The beggar's purse should look like a small purse, or sack, with the chive functioning as the tie-string. This technique takes a little practice, so don't be frustrated with the first one.) Continue making beggar's purses in the same manner until 12 purses are made.
13. 13. Brush the top of each purse with a little clarified butter, and serve immediately.