I like this recipe because it’s a riff on the classic pairing of blinis with caviar. The caviar conveys a sense of luxury, so it elevates any celebration—the same way a great bottle of Champagne would.

SERVES 12

CRÈPES

1¼ cups milk

3 large eggs

2 tablespoons butter, melted

½ cup all-purpose flour

1½ teaspoons minced fresh chives

½ teaspoon salt

SYRUP

½ cup water

½ cup sugar

¼ cup freshly squeezed Meyer lemon juice

8 ounces crème fraîche, whipped

1½ teaspoons minced fresh chives

Grated zest of 1 Meyer lemon

4 ounces white sturgeon caviar

FOR THE CRÈPES

Mix the milk, eggs, and butter together. Sift in the flour and whisk thoroughly. Add the chives and salt.

Heat a nonstick 6-inch sauté pan over medium-high heat. Pour in enough batter to coat the bottom and cook until set, about one minute. Flip the crêpe, and cook the other side for 4 to 5 seconds. Be sure not to brown the crêpe. Repeat, stacking the crêpes on top of one another. The crêpes can be made ahead of time and refrigerated or frozen.

FOR THE SYRUP

Combine the water, sugar, and lemon juice in a saucepan and reduce to a thin syrup over medium heat. Remove from the heat and let cool to room temperature. The syrup will thicken as it cools.

TO SERVE

Place a small spoonful of whipped crème fraîche on each crêpe and sprinkle with some of the chives. Roll into a small package, and sprinkle with the zest. Serve topped with a small amount of the lemon syrup and a quenelle of the caviar.