Crêpes with Liver Filling
Classic crêpes with tender chicken liver, onion and carrot. Filling, tasty and inexpensive.
Ingredients
Chicken liver500 g
Onion1 pcs
Carrot1 pcs
Vegetable oil2 tbsp
Butter45 g
Saltto taste
Ground black pepperto taste
Instructions
1
Trim the liver of membranes and sinew. Rinse and pat dry.
2
Heat the oil. Fry the finely chopped onion until golden. Add the grated carrot.
Cook until soft (5–7 minutes).
Transfer to a separate bowl.
3
In the same pan, melt the butter and add the liver. Fry over medium heat for 5–7 minutes.
4
Pass the liver through a mincer (or chop it, but not to a paste). Add the fried vegetables and mix. Season with salt and pepper to taste.
Storage
Freezing
Cool and freeze in portions. Up to 3 months.
Cooking
Reheat straight from frozen: fry in a pan until lightly crisp, cover and cook over low heat for 10 minutes so the filling heats through.