Crab Beggar's Purse à la David Kinch, IMBB--cute dumpling edition
My contribution to the latest Is My Blog Burning v.7: You're Just the Cutest Little Dumpling is not mine at all, but a recipe by Chez Pim's first guest chef, David Kinch, of the lovely Manresa restaurant in Los Gatos.
I must admit that I almost missed this IMBB, but for Amy who reminded me when I ran into her yesterday that the deadline was today, and not next Sunday as my absent-minded self had been thinking! I had a vague idea that I would ask David Kinch for the recipe for his delicious Crab Beggar's Purse. But of course, in my usual form, I hadn't quite managed to do it yet. I decided to drop him an email to ask anyway, not having much hope that he would even check his email on a weekend. Luckily, the sweetest David replied to the email with a detailed recipe in record time.
So, here it is, Crab Beggar's Purses à la David Kinch.
Crab Beggar's Purses
You Will Need:
For the Crepe Batter:
3.75 oz. Flour
1.5 cups Milk
Scant 1 oz. Clarified Butter
For the Purses:
4 Tablespoons, Crème Fraîche
.25 cup Clarified Butter, warm, around 110 F.
3-4 Limes, sliced thinly and evenly
8 oz. Your favorite Crab Salad (it can be anything). Some dressing suggestions are a lemon-tarragon vinaigrette or a tomato mayonnaise (Peeled, seeded, chopped tomatoes, stewed gently with olive oil, garlic, shallot then simmered and reduced until thick. Allow to cool with a big bouquet of basil submerged in it. Remove basil, puree tomatoes and fold into equal parts of homemade mayo). Be inventive and try something creative.
24 ea. Chives, as long as you can find. Dip them in boiling water for 2 seconds and then plunge into ice water. Pat dry and lay out them out individually on a towel. Set aside.
1. Make the crepes. Whisk HALF the milk into the flour until it is smooth. Then whisk in the other half of milk and the eggs until smooth. Pass through a fine sieve and set aside for 20 minutes.
Heat the crepe batter up in a water bath until it is around 90 F. Stir in the small amount of clarified butter.
2. Make the crepes by using a well seasoned crepe pan over a very low heat. It is important that the crepes are as thin as possible, have no color or blemishes and NO holes for the filling to leak out of.
3. After the crepes are cool, stack them on top of each other and cut them into a perfect 4.5”circle using a round mold or jar cap.
4. Lay the crepes out on a table cloth or parchment paper. Put a small .25 teaspoon amount of crème fraîche in the center of each crepe. Follow this with approx. 5 oz. of crab salad.
5. Gather the top edge of each crepe and slowly gather each bit of crepe around forming pleats as you gather up the entire edge until you are holing what appears to be a hobo's sack. Holding the crepe with your weak hand, tie the purse with a chive in your strong hand. This, of course, takes some practice.
6. Snip the ends of the chive short with a pair of scissors and place in a covered container as the crepe edges will dry out and be unappetizing.
When you are ready to serve, pull covered purse container out of the cooler and allow them to come to room temperature. Lay the lime slices out on a favorite platter and dip the purses in warm clarified butter. Allow them to drain so they don't drip, place on the lime slice and serve immediately.
Consume in one bite.