Yield: eight appetizer portions
- 4 each crêpes, cut in half
- 1/2 c. crème fraîche or sour cream
- 1/2 c. caviar, domestic
- 1/4 c. chives, fine minced
- Place some crème fraîche in the center of the crêpe and place caviar and chives on cream at the ends of the crêpe. Roll up the crêpe and serve individually or as an accompaniment to a salad.