Stuffed Liver Roll-Ups

A treat even for picky eaters — with a distinctive flavor and look! These roll-ups made from liver crêpes will dress up the table for any celebration. They're perfect for a buffet or a dinner party — pretty and appetizing.

Ellisa

Recipe author

Composition / ingredients

Servings:

Korean-style carrots (Korean-style)

200

Eggs

Onion

Vegetable oil (for frying)

Allspice (ground)

0.2

Button mushrooms

300

Salt

Beef liver (or veal)

600

Flour (1/2 to 2/3 cup)

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 42 % 10 g

Fats 25 % 6 g

Carbohydrates 33 % 8 g

127 kcal

GI: 63 / 0 / 38

Cooking method

Step 1:

Rinse the blood off the liver, pour boiling water over it, and remove the membranes. Then cut it into large pieces and run it through a meat grinder or blend it in a blender.
Step 2:

Season the liver mixture with salt and pepper to taste, then stir in the sifted flour and crack in the eggs. Mix everything well.
Step 3:

Add a little more flour if needed to make the batter thick. Go by the consistency of the batter.
Step 4:

Fry the liver crêpes on both sides in a skillet with a little vegetable oil. Use up all the batter.
Step 5:

Make the filling. Wash the mushrooms and slice them; peel the onion and cut it into half-rings or just chop it.
Step 6:

In a skillet with vegetable oil, first sauté just the onion over medium heat until golden and soft (stirring as you go). Then add the mushrooms and cook everything together.
Step 7:

Lay some Korean-style carrots on top of a crêpe.
Step 8:

Then the mushrooms.
Step 9:

Roll up the crêpe using plastic wrap. Refrigerate for an hour.
Step 10:

Cut the liver rolls into small pieces and secure them with skewers. Your appetizer is ready to serve. Fresh herbs make a nice garnish.

A quick cold appetizer. Sliced open, these liver roll-ups look even prettier and more festive, thanks to the bright Korean-style carrots. They're easy to eat since they're on skewers, which makes them great for a buffet. I first tried them at a buffet myself, then asked the chef in charge of the menu how to make them. The filling can be endlessly varied, by the way — use your imagination and tailor the roll-ups to your taste. You can also play with the garnish: not just herbs, but you can thread pickle slices, roasted sweet bell pepper, and so on onto the skewers along with the rolls. The main thing is that it looks pretty and the flavors work together.