Recipe - Herbed Caviar Roulade

1 cup Sour cream
One half cup Purple onion; finely chopped
3 Eggs; hard cooked, minced
One fourth teaspoon Pepper; freshly ground
2 ounce Black caviar
8 Dill sprigs; fresh
8 Lemon wedges
2 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 1 One fourth inch slices and
garnish with a sprig of dill and a wedge of lemon. Arrange in the center of
individual plates.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini