Yield: 8 servings
|1 cup||Sour cream|
|½ cup||Purple onion; finely chopped|
|3||Eggs; hard cooked, minced|
|¼ teaspoon||Pepper; freshly ground|
|2 ounces||Black caviar|
|8||Dill sprigs; fresh|
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.