- 18 purses ServingsServings
- 2 eggs
- ½ cup water
- ½ cup, plus 2 tablespoons whole milk
- 1 ounce melted butter
- 1 cup flour
- kosher salt
- butter, as needed
- oil, as needed
- 8 ounces mascarpone cheese
- 8 ounces smoked salmon, finely chopped
- 1 bunch chives, diced small
- blanched leek leaves or scallion, cut into long thin strips
In a medium sized bowl combine the eggs, water, milk and butter. Slowly whisk while adding the flour and salt.
Preheat a 6" skillet over medium heat. Heat the butter and oil. Pour enough batter into the hot pan to cover the bottom of the skillet. Place over the fire for approximately six seconds, then pour off the excess batter back into the bowl. Cook until the crepe is dry on top. With a wooden spoon, loosen the edges from the side of the pan and remove. Continue this process until all the batter is used up. Once cooked, alternate the layers of crepes for ease in handling; (do not stack evenly). Set the crepes aside, covered lightly with a cloth towel.
In a small bowl combine the mascarpone cheese with the smoked salmon and chives. Mix gently and place ½ - ¾ teaspoon into the center of each crepe. Gather the ends of each filled crepe. Just above the filling, tie a ribbon of blanched leek or scallion and knot securely. Decoratively arrange on a platter and serve for special occasions.