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Chicken Liver Crepes with Cheese and Garlic Filling

Win over your family with these special savory crepes. Made from a chicken liver batter, they have an unusual flavor and turn out wonderfully tender. You can fill them with anything you like, and before serving you can slice them into bite-size mini rolls - little pinwheels that make a great appetizer.

Elena-ResnichkaAuthor avatar
Recipe author
Liver pancakes stuffed with melted cheese and mayonnaise
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 36 % 13 g
Fats 50 % 18 g
Carbohydrates 14 % 5 g
229 kcal
GI: 40 / 0 / 60

Cooking method

  1. Step 1:

    Step 1

    How do you make chicken liver crepes with cheese? Rinse the livers, put them in a blender, and puree until smooth - I did it in a few batches. Pour the liver puree into a deep bowl. Add the eggs, sifted flour, and vegetable oil, and mix well. Season with salt and pepper, thin it out with the milk, and mix again. The batter should be pourable, like a traditional crepe batter, not too thick.

  2. Step 2:

    Step 2

    Brush a hot skillet with vegetable oil and let it heat for a couple of minutes. Ladle in a small amount of batter and swirl it into a thin, even layer to form a crepe. Cook on both sides over high heat until done. Only oil the pan before the first crepe. Use up all the batter.

  3. Step 3:

    Step 3

    For the filling, put the processed cheese in the freezer for 20 to 30 minutes. Take it out and grate it on the large holes of a grater into a bowl. Add minced garlic and mix in the mayonnaise. The cheese filling for the liver crepes is ready.

  4. Step 4:

    Step 4

    Spread a thin layer of the cheese filling over a slightly cooled crepe.

  5. Step 5:

    Step 5

    Roll the crepe up. Fill and roll all the crepes the same way, then refrigerate them for 2 hours. Serve the liver crepes and enjoy. Now you know how to make stuffed liver crepes. Enjoy!

  • For special occasions, I sometimes serve these crepes as bite-size mini rolls. I stand them up on a platter like little pinwheels and garnish with fresh herbs. You can also set them on a bed of lettuce leaves - they look truly festive that way, and they make an elegant cold appetizer. If you've never tried a savory bake like this, I really recommend giving it a go. Chicken liver is an inexpensive cut you can turn into all kinds of tasty dishes, and this is just one recipe - a very good, easy one at that. These liver crepes with cheese filling work not only for holidays but for any occasion.

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat - 64  kcal/100g
  • Milk 3.2% fat - 60  kcal/100g
  • Milk 1.5% fat - 47  kcal/100g
  • Concentrated milk 7.5% fat - 140  kcal/100g
  • Milk 2.5% fat - 54  kcal/100g
  • Egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Garlic - 143  kcal/100g
  • Processed cheese 60% fat - 354  kcal/100g
  • Processed cheese 45% fat - 294  kcal/100g
  • Megle cheese - 590  kcal/100g
  • Tartare cheese - 348  kcal/100g
  • Chavroux cheese (goat) - 173  kcal/100g
  • Viola cheese - 307  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Fortified whole durum wheat flour - 333  kcal/100g
  • All-purpose whole durum wheat flour - 364  kcal/100g
  • Fine semolina flour - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Mayonnaise 50% fat - 502  kcal/100g
  • Light mayonnaise - 260  kcal/100g
  • Provencal mayonnaise - 624  kcal/100g
  • Provencal-style mayonnaise - 627  kcal/100g
  • Table mayonnaise - 627  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Chicken liver - 140  kcal/100g

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