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Caviar Crepes
8 - 10 appetizer servings.

1 cup sour cream
1/2 cup finely chopped purple onion
1 cup finely chopped hard-cooked eggs (3 eggs)
1/4 teaspoon freshly ground black pepper
2 ounces black caviar
2 ounces golden caviar

Combine sour cream, onion, eggs and pepper, then gently fold in
the caviar with a rubber spatula. Spread it over a crepe leaving
a 1 inch border around edges. Beginning at short end, roll up
the crepe. Cut into 1 1/4 inch slices. Garnish with a sprig of
dill and a wedge of lemon.

This crepe they made is the size of a jelly roll pan.

2 teaspoons corn oil
2 eggs
1/2 cup unbleached all-purpose flour
1 cup milk
pinch of salt
2 teaspoons fresh chives, chopped
1 tablespoon finely chopped fresh parsley
2 teaspoons finely chopped fresh dill

Preheat oven to 425. Brush an 11 x 17 inch jelly roll pan lightly
with corn oil.

Beat eggs for 15 seconds until pale yellow. With mixer on, add
milk in a slow stream, flour and mix until smooth, carefully scraping
down sides. Turn mixer off.

Add rest of ingredients and mix to blend for a few seconds. Let
mixture rest at room temperature for 30 minutes.

With a rubber spatula, spread batter evenly on jelly roll pan.
Bake for 12 minutes. Remove from oven and let cool in pan. When
cool, loosen bottom with metal spatula.

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