Pancakes stuffed with chicken liver

Name: Pancakes stuffed with chicken liver - Aura N.
Ingredients: For pancakes: 300 g flour; 400 ml milk; 2 eggs Filling: 10; 12 chicken livers; about 10 mushrooms; 1 large onion; 2 cloves of garlic; 1 sour cream; fresh dill; grated cheese (about 100 g); olive oil; salt; pepper

Appetizers - Pancakes stuffed with chicken liver by Aura N. - Recipia

I once found myself with a few leftover pancakes from breakfast and wondered what else I could do with them. This recipe for stuffed pancakes with chicken liver came about from the desire to use ingredients I already had in the fridge. I didn't always have dill on hand; I only added it when I happened to have some. It's the kind of dish that requires a bit of attention, but it's not complicated if you're patient with the steps. Quick Info Total Time: about 1 hour and 20 minutes Preparation Time: 25-30 minutes for pancakes and filling (without breaks) Cooking Time: 20-25 minutes in the oven Servings: 4-6, depending on how generously you fill them Difficulty: medium Recipe Type: main course, suitable for lunch or dinner Ingredients For the pancakes: 300 g flour 400 ml milk 2 eggs a pinch of salt For the filling: 10-12 chicken livers about 10 mushrooms (can be champignon) 1 large onion 2 cloves of garlic 1 small container of sour cream (usually 200 ml) 100 g grated cheese (plus a bit more for sprinkling on top) olive oil salt and pepper to taste (optional) fresh dill, finely chopped For assembly: 1-2 tablespoons butter (for greasing the dish) a few tablespoons of grated cheese for topping Preparation Method 1. Making the pancakes 1. Crack the eggs into a large bowl. Add the flour, whisking with a whisk. 2. Gradually pour in the milk, stirring continuously to avoid lumps. 3. Add salt. 4. Mix until you have a smooth, lump-free batter. 5. Heat a non-stick pan over medium heat and cook the pancakes one at a time. A small ladle for each pancake is enough; they don't need to be very thick. 6. Remove them to a plate and let them cool. 2. Preparing the liver filling 1. In a small pot, bring water to a boil. When boiling, add the livers and let them blanch for about 3-4 minutes. The goal is to whiten and coagulate them, not to cook them completely. 2. Drain them, let them cool slightly, then cut them into small cubes to distribute well in the filling. 3. In a large pan, add 2-3 tablespoons of olive oil and sauté the finely chopped onion. Sauté over medium heat; it should soften and become translucent without coloring. 4. When the onion is softened, add the crushed or finely chopped garlic. Stir for another minute. 5. Add the diced mushrooms. Stir and cook for about 5 minutes, until the moisture released by the mushrooms has evaporated. 6. Season with salt and pepper to taste, keeping in mind that the cheese will also add salt. 7. Add the chopped livers to the mushrooms. Mix everything and cook for another 5 minutes to combine the flavors. 8. Lower the heat and stir in the sour cream. Mix until well combined. It doesn't need to boil for long, just enough to bind the mixture. 9. Add the grated cheese. Optionally, add finely chopped dill if you have it. 10. Remove the pan from the heat and let the filling cool slightly for 2-3 minutes. 3. Assembling and baking 1. Grease a baking dish with butter. 2. Take a pancake, place a tablespoon or two of filling on the edge, and roll it up tightly. 3. Arrange the stuffed pancakes side by side in the dish, as compactly as possible. 4. Sprinkle grated cheese on top to cover evenly. 5. Place the dish in the oven at 180°C for about 20-25 minutes, until the pancakes are lightly browned on top and the cheese is melted. 6. Remove from the oven and let sit for 5 minutes before cutting or serving. Why I make this recipe often It's a great way to use chicken liver and mushrooms, which I would otherwise avoid. The pancakes can be made a day in advance, which shortens the time on the day of serving. You can vary the filling based on what you have in the fridge. It works well for a family meal or for a day when you want to prepare something special without spending hours in the kitchen. Tips and Variations Tips - Use a non-stick pan for pancakes to prevent sticking. - The filling shouldn't be too runny; if it's too soft, let it cook for a few more minutes to thicken. - When assembling, don't overload the pancakes so you can roll them without spilling the filling. Substitutions - If you don't have sour cream, you can also use cooking cream with a lower fat percentage, but it shouldn't be too sour. - Mushrooms can be white or brown; it doesn't significantly change the flavor. - You can use parsley instead of dill if you want to change the herb flavor. Variations - For an extra layer of flavor, you can add a béchamel sauce on top before sprinkling cheese, but it's not mandatory. - If you prefer a stronger taste, use smoked cheese. - It can also be served alongside a simple tomato sauce. Serving Ideas - A simple salad of greens or tomatoes pairs well with the warm pancakes. - Stuffed pancakes can be cut and served as a warm appetizer at the table, not just as a main course. Frequently Asked Questions Should the pancakes for stuffing be very thin? They don't need to be extremely thin, but not thick either. A medium thickness is ideal, so they can be rolled and hold the filling. Can I prepare the filling a day in advance? Yes, you can. Store it in the fridge, but add the herbs and cheese only on the day of assembly for freshness. Can the livers be cooked directly without blanching first? Blanching shortens the cooking time in the pan and helps with the texture of the filling. Without blanching, the liver remains softer and releases more liquid. Can I freeze the stuffed pancakes? I do not recommend freezing them after baking, as the texture of the pancakes and the filling with sour cream will not hold up upon thawing. What type of cheese is suitable for topping? Any cheese that melts well (for example, Gouda, Edam, or Trappist). There's no need for very hard cheeses. Nutritional Values The values are approximate, for one serving (out of 6): Calories: about 350-380 kcal Protein: 17-20 g Fat: 20-22 g Carbohydrates: 28-32 g It depends on the type of cheese and sour cream used. The livers and cheese add protein, while the sour cream and butter contribute to the fat content. The pancakes provide most of the carbohydrates. Storage and Reheating Stuffed pancakes keep well in the fridge, covered, for up to 2 days. They can be reheated in the oven, covered with foil, or directly in the microwave. I do not recommend keeping them for more than 2 days, as the sour cream filling changes texture. They are not suitable for freezing.

Pancakes stuffed with chicken liver

Tags

Categories