CREPES:

1/2 c. sifted flour
1/2 tsp. salt
2 egg yolks, beaten
1 c. water

FILLING:

1 c. heavy whipped cream
2 (2 oz.) cans caviar
Dash of Tabasco sauce

Mix flour and salt. Combine egg yolks and water; gradually add flour, beating until smooth. Bake on greased hot griddle, making crepes 3 inches in diameter, cooking one at a time.

Mix together filling ingredients. Spread crepes with caviar mixture and roll lightly. Serve warm.