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1
Melt butter in a 10-inch nonstick skillet over medium heat and set aside 2 tablespoons for cooking crepes. Continue to cook butter remaining in skillet until it has a nutty fragrance and is golden brown, about 2 minutes. Blend brown butter with remaining crepeingredients, except chives, in a blender until smooth. Add chives and pulse 1 or 2 times to just combine. Let batter stand 30 minutes.
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2
Blend brown butter with remaining crepe ingredients, except chives, in a blender until smooth. Add chives and pulse 1 or 2 times to just combine. Let batter stand 30 minutes.
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3
Blanch chives in a small saucepan of boiling water 10 seconds. Drain and plunge into an ice bath. Pat dry.
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4
Lightly brush skillet with butter, then heat over medium-high heat until hot but not smoking. Stir batter. With skillet off heat, add a scant 1/4 cup batter, tilting and rotating skillet to coat bottom. (If batter sets too fast, reduce heat slightly.) Cook until golden around edges, 15 to 30 seconds. Loosen with a heatproof plastic spatula, then flip crepe over with your fingertips. Cook until underside is set, about 30 seconds. Slide onto a plate. Make more crepes, brushing skillet with butter and stacking crepes on plate.
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5
Top each crepe, browned side up, with about 1 1/2 tablespoons sour cream and 2 teaspoon caviar. Gather crepe around filling and tie 1 or 2 blanched chives in a knot to close purse. Trim ends of chives if necessary.
