In a blender add all ingredients and blend on medium. Scrape down the sides to make sure the flour is completely incorporated. Let rest for a half hour in the refrigerator.
Prepare a crêpe pan (or a non-stick frying pan) with a pat of butter on medium-low heat. Then spoon a small ladle full of batter into the pan center, as you swirl the pan around to make a thin, round crêpe.
There should be just a paper thin layer of batter over the pan. When the batter starts to bubble, it is time to give a quick flip with a spatula.
Cook until lightly browned.
Pile up the cooked crêpes as you go on a cookie sheet in the oven (set to the lowest heat possible) so that they stay hot.
Top each crêpe, browned side up, with about a 1/2 tablespoon of crème fraîche and 2 teaspoons of Jordan Chef’s Reserve Caviar. Gather crêpe around filling and tie one blanched chive in a knot to close purse. Trim ends of chives if necessary.
Enjoy with a glass of Jordan Cuvée by Champagne AR Lenoble.