Yield: 8 servings
Measure | Ingredient |
---|---|
1 cup | Sour cream |
½ cup | Purple onion; finely chopped |
3 \N | Eggs; hard cooked, minced |
¼ teaspoon | Pepper; freshly ground |
2 ounces | Black caviar |
8 \N | Dill sprigs; fresh |
8 \N | Lemon wedges |
2 \N | Crepes |
In a medium bowl, combine sour cream, onion, eggs and pepper.
With a small rubber spatula, gently fold caviar into sour cream mixture.
Spread mixture evenly over crepe, leaving a 1 inch border around edges.
Beginning at short end, carefully roll crepe.
To Serve: With a serrated knife, cut crepe into 1¼ inch slices and garnish with a sprig of dill and a wedge of lemon. Arrange in the center of individual plates.