Liver pancakes
Description
The recipe won't take much time. To achieve a good result—thin but not fragile pancakes—we need to grind the liver thoroughly. That's why I use a blender to prepare liver pancakes; doing it by hand won't give the desired consistency. I recommend using chicken liver, as it's more tender and less distinctive in flavor than pork or beef liver. This time, I decided to also fill the pancakes with a filling. The pastry is ready. Serve at the table.
Instructions
- 1
Step 1
Wash the liver, remove the membranes, and grind in a blender.
- 2
Step 2
Add eggs, flour, semolina, salt, and pepper.
- 3
Step 3
Add milk to the mixture and blend for two minutes. Let it sit for half an hour.
- 4
Step 4
We prepare the filling: chop the onion into cubes, slice the carrot into strips. Fry everything until golden brown.
- 5
Step 5
Fry the pancakes as usual: on both sides in oil. But don't overcook them—otherwise they will crack later. Then fill them with the filling; you can also spread mayonnaise on them.
- 6
Step 6
And make rolls from the pancakes. Serve the ready liver pancakes while still hot.