Liver and kidney crespelles


Ingredients 16
Servings 7
Time

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.
 

Read more on: shallow-fry  |  lamb
 

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