Pancakes with liver and red onion
8 servings
30 minutes
Pancakes with liver are delicious, unusual and very popular, so they do not need reform. But there is no limit to perfection: if you add red onion, boiled egg and a little butter to the liver mince, then the filling will sparkle with new colors, exciting the receptors with a verified dose of spiciness and at the same time lulling with tenderness.
1
Prepare all the ingredients.
- Beef liver: 400 g
- Butter: 50 g
- Garlic: 2 cloves
- Chicken egg: 4 pieces
- Red onion: 250 g
- Salt: to taste
- Ground black pepper: to taste
- Thin crepes: 24 pieces
- Sour cream: to taste
2
Clean the liver from membranes and blood, and cut it.
- Beef liver: 400 g
3
Place butter in a cold skillet, set to medium heat, and melt. When the butter boils, sauté the crushed garlic until golden.
- Butter: 50 g
- Garlic: 2 cloves
4
Remove the liver and fry it over high heat until golden brown, stirring, for about 5 minutes. Cover with a lid and leave it on the stove, turning off the heat.
- Beef liver: 400 g
5
Boil the eggs hard, peel them, and chop finely.
- Chicken egg: 4 pieces
6
Pass the liver that has cooked under the lid through the coarse grate of the meat grinder.
- Beef liver: 400 g
7
Finely chop the red onion and sauté it in the juice left after frying the liver in the pan.
- Red onion: 250 g
8
Mix the liver mass, eggs, and onion. Add salt and pepper.
- Beef liver: 400 g
- Chicken egg: 4 pieces
- Red onion: 250 g
- Salt: to taste
- Ground black pepper: to taste
9
Place a third of the filling on each pancake and roll it up like a cigar.
- Thin crepes: 24 pieces
10
Slightly fry the pancakes in butter and serve with sour cream.
- Butter: 50 g
- Sour cream: to taste
