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.

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