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Stuffed Chicken Liver Crepes

Unusual, delicious, and simple — perfect for a party or a snack! These stuffed chicken liver crepes are a great idea for a pretty, savory appetizer that comes together fast when guests show up unexpectedly or you need something hearty to take on the road. Give them a try!

Julia M.Author avatar
Recipe author
Liver pancakes with filling
Liver pancakes with filling Liver pancakes with filling Liver pancakes with filling
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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 42 % 10 g
Fats 33 % 8 g
Carbohydrates 25 % 6 g
135 kcal
GI: 67 / 0 / 33

Cooking method

  1. Step 1:

    Step 1

    How do you make stuffed chicken liver crepes? Gather your ingredients. Rinse the chicken liver under running water. Use a soft cottage cheese — the kind sold in small tubs. For the cream cheese, use a plain one with no added flavorings.

  2. Step 2:

    Step 2

    Blend the chicken liver in a food processor until smooth.

  3. Step 3:

    Step 3

    Add the eggs, milk, and flour to the puréed liver. Pour in the vegetable oil and season with salt and pepper to taste. Mix everything until smooth.

  4. Step 4:

    Step 4

    The finished liver batter will be thin — about the consistency of buttermilk.

  5. Step 5:

    Step 5

    Heat a skillet until hot. Before the first crepe, add a little vegetable oil. Pour in a little batter and swirl it to cover the whole surface. Cook the crepes over low heat on both sides until browned.

  6. Step 6:

    Step 6

    Make all the crepes this way. I got 7 of them.

  7. Step 7:

    Step 7

    For the filling, peel the onion and carrots and rinse them clean. Finely chop the onion and grate the carrots on the large holes of a box grater. Pour a little vegetable oil into a skillet and cook the vegetables for 3–4 minutes over low heat. Then cover and steam them on the lowest heat for another 8–10 minutes, until the carrots are soft. Let the vegetable filling cool.

  8. Step 8:

    Step 8

    For the spread, combine the cream cheese and cottage cheese. Add the garlic run through a press, season with salt and spices to taste, and mix well.

  9. Step 9:

    Step 9

    Spread each liver crepe with the cheese mixture and pile the sautéed vegetables along one edge. Roll it up.

  10. Step 10:

    Step 10

    Roll up all the crepes the same way. Cut each roll into 2–3 pieces and serve. Enjoy!

  • Always wash eggs before using them, since even a seemingly clean shell can carry harmful bacteria. A food-safe wash and a brush work best.
  • To keep your eyes from watering when you chop onions, rinse the onion and the knife in cold water first. Rubbing the cutting board with a slice of lemon beforehand keeps it from holding onto the oniony smell.
  • Everyone's tolerance for salt, sweetness, bitterness, heat, and acidity is different, so always season to your own taste. And when you're trying a spice for the first time, go easy — some, like chili pepper, are especially easy to overdo.

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

  • Onion - 41  kcal/100g
  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Cottage cheese of 40% fat content - 466  kcal/100g
  • Cottage cheese of 20% fat content - 233  kcal/100g
  • Cottage cheese of 18% fat content - 226  kcal/100g
  • Cottage cheese of 10% fat content - 156  kcal/100g
  • Low-fat cottage cheese - 75  kcal/100g
  • Cottage cheese with sour cream - 260  kcal/100g
  • Fruit cottage cheese - 147  kcal/100g
  • Soft dietary cottage cheese - 170  kcal/100g
  • Vitalinia cottage cheese - 64  kcal/100g
  • Cottage cheese 'morning' ( 'danone') without sugar - 91  kcal/100g
  • Cottage cheese - 156  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Chicken liver - 140  kcal/100g
  • Cottage cheese - 223  kcal/100g

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