Claud's "Beggars Purses" are creative, delicious and easy to make. All you need is some crepe batter and crab salad.

Ingredients:

Crepes

• 2 large eggs
• 1 cup whole milk
• ¾ cup all-purpose flour
• ½ teaspoon salt
• 3 tablespoons unsalted melted butter, (plus extra for greasing pan)

• 1 pound jumbo lump crabmeat, picked over
• 1 tablespoon chopped tarragon
• 1 tablespoon chopped mint
• ¼ cup crème fraiche
• 1tablespoon lime juice, freshly squeezed
• ½ cup finely diced English cucumber
• Salt and freshly ground pepper to taste

• 16 long chives

Directions:

For the Crepes In a blender or food processor, combine all of the crepe ingredients and blend until smooth, about 15 seconds, stopping halfway through to scrape down the sides of the blender with a rubber spatula. Cover the mixture and refrigerate one hour.

Heat an 8-9 inch nonstick skillet or crepe pan over medium-high heat and brush with melted butter. (If the pan is hot enough, the butter should sizzle upon contact.) Pour a scant 1/4-cup of batter into the center of the hot pan and immediately swirl to coat pan evenly with batter.

Return the pan to the heat and cook for 20-30 seconds, just before the crepe browns. Using an icing spatula or butter knife, loosen the crepe around the edges; flip and continue cooking another 15-20 seconds. Cool crepes on a rack for a few minutes before stacking on a plate

To Assemble Combine crab salad mixture (don’t over mix) and chill until use.

Blanch chives in boiling water for 5 seconds. Immediately plunge into ice water and lay on a clean cloth until use.

Place two tablespoons of the crab mixture in the center a crepe. Pull the outer edges of the crepe toward the center until they meet, creating a bundle (if possible gather the edges into pleats). Tie the purse with a blanched chive.