Liver and kidney crespelles

Fairlady
7 servings
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Lamb

By Food24 November 03 2009
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Ingredients (14)

PANCAKES
3.00 eggs — jumbo
15.00 ml fresh chillies — 573
100.00 g flour — cake
100.00 ml milk
salt and freshly ground black pepper — to taste
FILLING
15.00 ml butter
1.00 onion — small, chopped
500.00 g lamb — liver
250.00 g lamb — kidneys, cleaned
15.00 ml fresh thyme
15.00 ml chopped fresh savoury (optional)
salt and freshly ground black pepper — to taste
to serve — to serve
sherry — or ruby port sauce
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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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