| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Appetizers |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Sour cream |
| 1/2 |
c |
Purple onion; finely chopped |
| 3 |
|
Eggs; hard cooked, minced |
| 1/4 |
ts |
Pepper; freshly ground |
| 2 |
oz |
Black caviar |
| 8 |
|
Dill sprigs; fresh |
| 8 |
|
Lemon wedges |
| 2 |
|
Crepes |
INSTRUCTIONS
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 1/4 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
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