Caviar Crepes

8 - 10 appetizer servings.. 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.