Liver Cake with Crepes
Description
This appetizer is quick and easy to make. Serve the liver cake with crepes cold as a standalone dish or appetizer. Decorate it as you like—not only with herbs, but also, for example, any other greens you prefer, canned peas, flowers made from boiled carrot or beet, and much more. Such a cake will grace any feast.
Instructions
- 1
Step 1
1. Peel the onion, wash it, and dice it into small cubes. Sauté it in heated vegetable oil until translucent.
- 2
Step 2
2. Peel the carrots and grate them on a fine grater. Add them to the pan with the onions and continue sautéing everything together for another 10 minutes. Transfer the finished sautéed mixture to a bowl and let it cool.
- 3
Step 3
3. Rinse the beef liver, remove the tendons, and cut into small pieces. Run through a meat grinder or blend with a blender.
- 4
Step 4
4. Add 3 eggs and milk to the minced liver and mix until smooth. Then add salt, pepper to taste, and sifted flour. Mix everything thoroughly or blend until lump-free.
- 5
Step 5
5. From the resulting liver mixture, fry the pancakes in heated oil. Cook them on both sides, turning carefully with a spatula so they do not tear. Liver pancakes cook quite quickly, so watch that they do not burn.
- 6
Step 6
6. To assemble the cake, spread one crepe with mayonnaise, evenly spread a thin layer of fried onion with carrot on top, and cover with the next crepe. Continue in this way until you have spread and layered all the liver crepes. Spread mayonnaise on the top and sides of the cake, and sprinkle with finely chopped dill and parsley. The liver crepe cake is ready!