Instructions: 1. In a medium bowl, combine flour w/1/8 teas. salt. In small bowl whisk together egg, egg whites & buttermilk. Slowly whisk egg mixture into flour until batter has consistency of heavy cream.

2. Heat oven to 200F. Meanwhile, in a large nonstick skillet, heat oil over med-hi heat. Add potatoes, remaining 3/4 teas. salt & pepper; cook, tossing occasionally, until potatoes are golden brown, about 12 minutes. Add stock; cook, tossing, until all liquid is absorbed, about 1 minute. Remove from heat; cover.

3. Meanwhile, place medium nonstick skillet over med-hi heat; lightly spray w/cooking spray. Popur 3 tablespoons batter into center of skillet; swirl pan to create crepe about 5" in diameter. Cook until speckled golden brown, 2 - 3 minutes per side. Place in oven to keep warm. Continue making crepes until all batter is used.

4. Place crepe on work surface; place a heaping tablespoon of potatoes in center. Top w/tablespoon of yogurt & 1/4 teas. of each caviar. Add sprig of chervil; roll up. Repeat process w/remaining crepes & fillings.

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