Yield:
18 bundles
Crepes:
-
2 eggs
- 1/2
cup water
- 1/2
cup, plus 2 Tsp. whole milk
- 1
oz. Melted butter
- 1
cup flour
- Salt
- Butter
and oil as needed
In a
medium sized bowl combine the eggs, water, milk and butter.
Slowly
whisk while adding the flour and the salt.
Preheat
a 6" skillet over medium heat.
Heat
the butter and oil.
Pour
enough batter in the hot pan to cover the bottom of skillet.
Place over heat for approx. 6 seconds, then pour off excess
batter, back into 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 easy in handling;
(do not stack evenly). Set the crepes aside, covered lightly
with a cloth towel.
Filling:
-
8 oz. Sour cream
- 2
oz. Cavia
- 4
oz. Goat cheese
- blanched
leek leaves, long julienne
- 4
oz. Smoke salmon finely chopped
- 1
bunch chives, diced small
- 4
oz. Goat cheese
- 1/4
cup red seedless grapes, chopped
- 1
oz. Pinenuts, toasted and chopped
Divide
the crepes evenly into 3 groups.
In the
center of each of the first group’s crepes place approx.
1/2 tsp. sour cream and top with caviar. Gather the ends
of each filled crepe. Just above the filling, tie a strand
of blanched leek and knot securely. Set aside.
In a
small bowl combine the remaining sour cream with the smoke
salmon and chives. Mix gently and place 3/4 tsp. into the
center of each crepe of the second group.
Gather
the ends of each filled crepe. Just above the filling, tie
a strand of blanched leek and knot securely. Set aside.
In a
separate bowl combine goat’s cheese, chopped grapes
and pinenuts. Using a small rubber spatula, gently combine
the ingredients until well blended. Place 3/4 tsp. Goat’s
cheese filling into the center of each crepe of the third
group. Gather the ends of each filled crepe. Just above
the filling tie a strand of blanched leek and knot securely.
Decoratively
arrange the combined Bundles of Joy or serve on individual
platters.
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