In bowl, beat eggs with flour, milk, water, sugar, salt and melted butter. Cover bowl and allow batter to rest at room temperature for 1 hour (or longer in refrigerator).

To prepare crepes, brush an 8"(20 cm) non-stick crepe or omelet pan with a little unsalted butter and heat. Add a ladleful of batter, swirl around to coat the bottom of pan and then pour remaining batter in pan back into bowl of batter. This will result in a smooth, thin crepe. Cook crepe until nicely browned, flip and cook second side for about 30 seconds. ( The second side is never as attractive as the first and should be used on the inside.) As crepes are ready, stack on plate. You should be able to get 12 to 16 crepes from this batter.

Beat cheese and sour cream until smooth.

Cut white portion off green onions and use for another recipe.

Blanch the green parts in boiling water for 30 seconds. Refresh under cold water and pat dry. These strips will be used to tie the "purses".

Arrange crepes on counter with "second" side facing up. Place a spoonful of sour cream mixture on each. Top with a little caviar.

Wrap the crepe around the filling like a little sac and tie with a green onion ribbon.

A Lighter Side: Use low-fat pressed cottage cheese instead of the cream cheese and low fat unflavoured yogurt instead of the sour cream. When making the crepes, use all water instead of the milk, and reduce the butter by half.

to 16.