Recipe Centre

Liver and kidney crespelles

Ingredients
PANCAKES
3 jumbo eggs
15 ml olive oil
100 g cake flour
100 ml milk
salt and milled pepper to taste
FILLING
15 ml butter
1 small onion, chopped
500 g lamb's liver, cleaned and finely chopped
250 g lamb's kidneys, cleaned and finely chopped
15 ml fresh thyme
15 ml chopped fresh savoury (optional)
salt and milled pepper to taste
TO SERVE
sherry and ruby port sauce (see recipe)

Method:
PANCAKES: Beat all ingredients to make a batter. Fry four 25-28 cm diameter pancakes. Cover and set aside. FILLING: Heat butter and sauté onion until softened. Remove pan from stove and add remaining ingredients. Place 1 pancake on a working surface and spread ¼ of liver mixture over. Roll up like a Swiss roll. Repeat with remaining pancakes and mixture. Wrap in cling film and refrigerate until firm. Just before serving, cut rolls into 3-4 cm thick slices and fry in a little butter for a few minutes on each side, or until filling is cooked to your liking. Place on plates, drizzle with about 75 ml (5 tbsp) sauce and serve.

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