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Herbed Caviar Roulade

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

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.

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