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.