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ingredients:
Makes about 12-16 purses; serves 6 as a first course
Crepes
1 cup unbleached all purpose flour
2 tablespoons granulated
sugar
3 large eggs
1 cup whole milk, or more, if needed
Pinch salt
4
tablespoons unsalted butter, melted and cooled
Browned Butter
1 stick (1⁄2
cup) unsalted butter
Filling
1 cup unsweetened pumpkin puree (preferably
organic)
1
cup whole-milk ricotta cheese
1/8 teaspoon ground nutmeg
3/4
teaspoon salt
Pinch freshly ground black pepper
For making crepes and assembly
3-4 tablespoons butter, for
cooking crepes
12-16
stems fresh
chives, for tying
purses
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![Beyond the Pie]()
“Beggar's Purses” Crepes with Pumpkin-Ricotta filling, and Brown Butter
Both the crepe batter and the filling can be made 1 day in advance. This is
an impressive first course that’s not as tricky as is looks.
1. Make the crepe batter: Combine flour and sugar together in a bowl. Add
eggs, milk, salt, and butter and whisk until combined. Batter should be the
consistency of heavy cream. Add up to 3 tablespoons milk if needed to thin
batter. Cover and let stand at least 3 hours (or overnight in the
refrigerator) before using.
2. Make the browned butter: Place the butter in
a small saucepan over medium heat. Simmer—but do not stir—until butter bubbles
and turns amber brown. Set aside to cool slightly. Cover to keep warm and set
aside.
3. Make the filling: combine the pumpkin, ricotta, nutmeg, salt,
pepper, and 1 teaspoon of the browned butter in a bowl. Mix until well
combined.
4. Make the crepes: Heat the oven to 300º. Melt about 1 teaspoon
butter in a 10-inch nonstick crepe pan over medium heat and swirl to coat. Pour
about 3 tablespoons batter into the pan and swirl the pan so that batter
spreads. Cook until edges begin to brown slightly. Flip the crepe (with a
spatula or your fingertips) and cook on the other side for about 30 seconds. Set
aside on a baking sheet, cover loosely with foil, and keep warm. Repeat with
remaining batter. You will have 12-16 crepes.
5. Assemble the purses:
Increase oven temperature to 375°. Have a parchment-lined cookie sheet handy.
Place the chive stems into a bowl of hot water and let stand for about 1 minute
or until softened. Drain on paper towels and set aside. Transfer the
pumpkin-ricotta mixture to a saucepan and heat over medium heat until warm.
Working with one crepe at a time, place a crepe on a work surface and place a
dollop (about 2 tablespoons) of the pumpkin-ricotta filling into the center of
the crepe. Gather the edges to make a “purse” and tie a chive around the top to
make a knot or a bow.
6. Place all the purses on the cookie sheet and heat
for 4 to 6 minutes or until hot. Warm the browned butter if necessary. Drizzle
each serving with some of the browned butter and serve immediately.
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