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Pancakes with liver

Liver-Filled Crêpes

Juicy, savory, golden crêpes with a liver filling. I made these for my son's birthday spread, and they vanished from the table almost the moment they hit it. Use whatever liver you like — chicken, pork, or turkey. For an even juicier filling, fold in a finely chopped, sautéed onion.

Maria

Recipe author

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Composition / ingredients

Servings:

Milk

500

Flour

200

Vegetable oil

Eggs

Sugar

Salt

Beef liver

400

Carrot

Vegetable oil

Butter

Ground black pepper

Vegetable oil (for greasing the pan, as needed)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 9 g

Fats 30 % 10 g

Carbohydrates 42 % 14 g

187 kcal

GI: 23 / 0 / 77

Cooking method

Step 1:

First, the crêpes.
Step 2:

Whisk the eggs with the salt and sugar.
Step 3:

Pour in about 1 cup (200 ml) of the milk and stir.
Step 4:

Sift in the flour and stir into the batter. It should be about the consistency of thick sour cream at this point.
Step 5:

Pour in the rest of the milk and whisk until smooth, then stir in the vegetable oil.
Step 6:

Stir once more and let the batter rest for about 20 minutes.
Step 7:

Cook the crêpes on both sides in a well-heated, lightly oiled skillet.
Step 8:

Now, the filling.
Step 9:

Cut the liver into small pieces and fry in 1 tbsp of vegetable oil.
Step 10:

Run it through a meat grinder.
Step 11:

Peel the carrot and grate it on the coarse side of a box grater.
Step 12:

Sauté it in the remaining vegetable oil.
Step 13:

Combine the liver with the carrot and cook them together for about 5–7 minutes.
Step 14:

Stir a pat of butter into the finished filling.
Step 15:

Spoon 2–3 tablespoons of filling onto the edge of a crêpe and fold it into a little envelope.
Step 16:

Fill and fold the rest of the crêpes the same way.
Step 17:

Set the filled crêpes seam-side down in the skillet and fry until golden on both sides.