Stuffed Chicken Liver Crepes

Name: Stuffed Chicken Liver Crepes
Ingredients: 400 g chicken liver; 200 g milk; 50 g flour; 3 eggs; 3 tbsp. vegetable oil; salt, pepper; 300 g cream cheese; 2-3 tbsp. sour cream; salt, pepper, garlic; sautéed carrots with onion; imitation crab sticks; or other fillings of your choice

Everyone knows the recipe for a liver cake made from liver crepes — it's always a crowd-pleaser, hearty and perfect for a dinner party. Today I'd like to offer a lighter take on that dish: we'll roll the crepes into little tubes and use cream cheese for the filling. Inside, you can go with the classic sautéed carrots and onion just like in a traditional liver cake, or use whatever you like — for example, grated imitation crab sticks, chopped fresh herbs, finely crumbled hard-boiled egg yolk, and so on. A version of the liver cake from Kamelenty — Liver "Cake"!

Ingredients:

Crepes:
400 g chicken liver
200 g milk
50 g flour
3 eggs
3 tbsp. vegetable oil
salt, pepper
Filling:
300 g cream cheese
2-3 tbsp. sour cream
salt, pepper, garlic
Also:
sautéed carrots with onion
imitation crab sticks
or other fillings of your choice

How to cook stuffed chicken liver crepes

Place all the crepe ingredients into a blender pitcher all at once and blend until smooth. You can also use an immersion blender or a food processor with a blade attachment for this.

Cook the crepes in a lightly oiled pan — I got 10 crepes out of the batter.

Let them cool.

Mix the cream cheese with the sour cream, season with salt and pepper, and add garlic to taste. Give the filling a taste — it should have a fairly bold, savory flavor; add more garlic as needed. Spread a generous layer over each crepe.

Place a filling of your choice — such as sautéed carrots with onion — over one half of each crepe.

Or use imitation crab sticks.

Roll into a tight tube. If you have time, refrigerate them before serving, but they can be served right away as well.

Slice the rolls diagonally into individual pieces. These stuffed chicken liver crepes come together quite quickly, yet they look elegant and taste absolutely delicious!