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For breakfast
Beef liver pancakes

Beef Liver Crepes

Made from everyday ingredients — unusual and absolutely delicious! These beef liver crepes work as a dish on their own with any side, or as the "layers" for a savory liver cake. They'll win over even people who don't usually like liver.

Maria

Recipe author

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Composition / ingredients

Servings:

Beef liver

700

Milk

100

Flour

Eggs

Vegetable oil

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 48 % 15 g

Fats 26 % 8 g

Carbohydrates 26 % 8 g

162 kcal

GI: 57 / 0 / 43

Cooking method

Cooking time: 45 min

Step 1:

How do you make beef liver crepes? Gather your ingredients. Fresh liver is best — mine is veal liver, which is a bit paler than beef. If it was frozen, thaw it beforehand by moving it from the freezer to the bottom shelf of the fridge.
Step 2:

Rinse the liver well to remove any blood clots and peel off the membranes. Cover it with cold water and let it soak for 15 minutes — this draws out any bitterness and off smell. Drain and pat the liver dry.
Step 3:

Cut the prepared liver into pieces.
Step 4:

Put the liver in a blender and pour in the milk.
Step 5:

Blend until smooth. Instead of a blender, you can run the liver through a meat grinder and then stir in the milk.
Step 6:

Pour the liver mixture into a bowl. Add the eggs and whisk until smooth.
Step 7:

Pour in the vegetable oil and whisk again so it's evenly distributed.
Step 8:

Add the flour, salt, and pepper.
Step 9:

Whisk the batter thoroughly until there are no lumps, then let it rest for 10 minutes. If it's too thin, stir in a little more flour.
Step 10:

Heat a little vegetable oil in a skillet over medium heat. Cook the thin crepes for about 3 minutes per side, until golden.
Step 11:

Serve the crepes as they are, or stack them into a savory cake with a vegetable filling between the layers. Enjoy!

Fresh, never-frozen liver has the most nutritional value; its shelf life is only about 2 days refrigerated, and just 6–8 hours at room temperature, after which it becomes a breeding ground for bacteria. Freezing extends its life but costs it some nutrients, so if fresh isn't an option, choose liver that's been frozen only once. Signs it's been thawed and refrozen more than once: smudged label text (packing date, producer, use-by, weight); pink ice crystals on the surface and uneven color; and an off smell. Liver frozen just once has a clean cut with only a thin layer of ice.
Always wash eggs before using them — even a shell that looks clean can carry bacteria. A little dish soap and a brush work well.
Be ready to use more or less flour than the recipe calls for. Go by the consistency of the batter rather than the exact amount.
Fry with an oil that has a high smoke point. Every oil is only healthy up to its smoke point, above which it starts to burn and form harmful compounds. Most unrefined oils have a low smoke point and their unfiltered particles scorch quickly, while refined oils tolerate heat better. For oven, skillet, or grill cooking, reach for a high-smoke-point oil such as refined sunflower, olive, or grapeseed.