Crêpe Purses

Melt butter in a small pan until light brown, then remove from heat and let cool slightly.

Combine flour, eggs and milk in a bowl and mix with a hand mixer until smooth.

Stir in melted butter and season with salt and pepper. Let the batter rest for 25-30 minutes.

Peel garlic and smash with the side of a large knife. Rinse and wipe dry tomatoes. Rinse rosemary and thyme and shake dry.

Heat ½ tablespoon oil in a large non-stick pan. Add tomatoes, herbs and garlic and sauté for 4-5 minutes over medium heat. Season with cumin, salt and pepper. Add wine or broth. Pour mixture into a small baking dish (8 x 8 inches) and bake in preheated oven at 325°F for about 20 minutes.

Boil water in a small pot. Blanch chives for about 30 seconds, rinse with cold water and drain on paper towels.

Combine vinegar with 2 quarts of cold water in a bowl. Rinse salsify thoroughly, peel (wear rubber gloves if desired) and place immediately into the vinegar water.

Drain the salsify well in a sieve. Pat dry with paper towels and cut diagonally into slices.

Heat ½ tablespoon oil in a large non-stick pan over medium heat. Sauté salsify, turning frequently, for about 10 minutes.

Juice lemon half. Sprinke salsify with sugar and continue to cook until caramelized. Season with salt and pepper. Add 1-2 teaspoon lemon juice to taste.

In a small non-stick skillet, heat ½ teaspoon oil. Pour ¼ of the crêpe batter into skillet and cook until set on bottom. Flip the crêpe to cook other side. Remove from pan and continue with remaining oil and batter to make 3 more crêpes.

Place crêpes on the work surface and top with half of salsify, dividing evenly.