Beggar'S Purses With Smoked Salmon

1. 1

   Beat cream cheese and sour cream with electric mixer until smooth. Stir in chives, salt, and pepper.

2. 2

   Cut white portion from green onions off, reserving for another use. Separate tops into individual pieces. (You'll need 20 to 24 strips.) Cook green onion tops in boiling water 1 minute or until bright green and tender; drain. Plunge into ice water to stop the cooking process; drain and press between paper towels to dry.

3. 3

   Spoon about 2 tablespoons cream cheese mixture in center of each crepe; top with 1/2 teaspoon caviar. Bring edges of crepe up around filling to form a sack; tie with 1 green onion top. Arrange bundles around smoked salmon to serve. Garnish, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.