Pancakes with turkey heart and liver
8 servings
120 minutes
Pancakes with turkey heart and liver are a dish that combines the tenderness of the dough with the rich meat flavor of the filling. Their roots trace back to European cuisine, where offal is traditionally used to create deep and rich flavors. The turkey heart adds density and a slight sweetness to the dish, while the liver contributes a velvety texture and noble bitterness. Baked in the oven with marjoram and olive oil, the offal absorbs the aroma of spices. The delicate dough made with cream and milk makes the pancakes soft and airy, while sautéed onions add a light caramel note. They are served hot with a crispy crust or frozen for convenience. This is an ideal choice for those who appreciate refined taste and gastronomic traditions of Europe.
1
Thoroughly rinse the turkey heart and liver under running water, removing membranes and other connective tissues.
- Turkey heart: 1 kg
- Turkey liver: 0.5 kg
2
Preheat the oven to 180 degrees. Season the hearts with salt, add marjoram leaves (or any other aromatic herbs), drizzle with olive oil, place in a foil envelope on a baking tray and bake for 45 minutes.
- Turkey heart: 1 kg
- Marjoram: 3 stems
- Olive oil: 3 tablespoons
3
Chop the onion into any shape, fry in butter until golden brown over medium heat. Place in a separate bowl.
- Onion: 1 piece
- Butter: 300 g
4
In the same pan, fry pieces of liver in batches for a few minutes on each side (I think it's important for them to be slightly undercooked inside — this will make them juicier in the final dish. I don't think it's dangerous since the finished pancakes will undergo further cooking). Then we place the liver into the same bowl where the onion is waiting.
- Turkey liver: 0.5 kg
5
We send the prepared hearts to the liver - let them wait their turn. We pour the juice left from roasting the hearts into any container and set it aside. It will be useful for the final stage.
- Turkey heart: 1 kg
6
We are baking pancakes. We sift the flour into a bowl.
- Wheat flour: 2 glasss
7
Butter needs to be melted in a saucepan.
- Butter: 300 g
8
Heat the cream to a temperature of 35–40 degrees.
- Cream 35%: 1 glass
9
Add to the flour: egg yolks, sugar, 100 grams of melted butter, cream. Mix the dough with a mixer on low speed.
- Chicken egg: 3 pieces
- Sugar: 1 tablespoon
- Butter: 300 g
- Cream 35%: 1 glass
10
Add milk until the dough consistency becomes like liquid kefir.
- Milk: 2 glasss
11
Whip the egg whites with salt until stable foam forms and gently fold them into the dough.
- Salt: pinch
12
We peel the potato and cut it in half, skewer it on a fork and dip it in melted butter to grease the pancake baking pan. I cook the pancakes on low heat on one side until the edges turn golden brown. I transfer them to a separate plate and generously spread each pancake with warm butter.
- Potato: 1 piece
- Butter: 300 g
13
In a meat grinder, we grind the liver, onion, and hearts. We add salt and the juice from the baked hearts to the resulting minced meat. This is the base for the filling — you can then add whatever you like, for example, 50 grams of cognac, black pepper, etc.
- Turkey liver: 0.5 kg
- Onion: 1 piece
- Turkey heart: 1 kg
- Salt: pinch
14
Place the ready pancake on the cutting board. Spread the filling on the baked side and fold the pancake into an envelope.
15
Ready pancakes can be placed in the oven for 5-7 minutes to brown or packed in bags and put in the freezer until guests arrive.