Homemade liver pâté in a crepe

Name: Homemade liver pâté in a crepe - Celia H.
Ingredients: 500 g of chicken liver (fresh or frozen) 2 onions sliced into rings 2 boiled egg yolks salt pepper to taste a cube of butter (25 g)

Appetizers - Homemade liver pâté in a crepe by Celia H. - Recipia

Homemade Liver Pâté in Pancake Wraps I first made this pâté one morning for the kids' breakfast. It's the kind of dish you make when you don't want to reach for canned pâté and have chicken liver on hand. Since then, I cook it a few times a month. It's simple, doesn't take much time, and is perfect for lunchboxes or snacks. Each step is straightforward—nothing complicated. Quick Info Total time: about 30-40 minutes Preparation time: 10 minutes Cooking time: 20-25 minutes Servings: 4 Difficulty: easy Recipe type: snack, breakfast, for kids Ingredients 500 g chicken liver (fresh or frozen) 2 onions, sliced 2 hard-boiled egg yolks 25 g butter (a small cube) salt to taste pepper to taste Instructions 1. Clean and slice the onions into rings. Heat a pan with a little oil, just enough to cover the bottom. Add the onions and sauté over medium heat until they soften and turn lightly golden. Don’t rush the heat—it should soften, not burn. 2. Add the chicken liver. If using frozen liver, thaw it beforehand. Cook it, stirring occasionally, until it starts to change color and is cooked through. If you notice it beginning to stick or dry out, add a little water, but don’t overdo it. 3. Turn off the heat and let the mixture cool for a few minutes. Transfer the onions and liver to a blender or a deep bowl if using an immersion blender. 4. Add the two hard-boiled egg yolks and the butter (25 g). Season with salt and pepper to taste. 5. Blend everything until you achieve a smooth paste. If you prefer a lighter texture, you can add a tablespoon of the water used to boil the eggs, but it's not necessary. 6. Taste and adjust the salt and pepper if needed. Chill the pâté for at least half an hour. 7. Serve it in pancake wraps to make it more appealing for kids, or simply spread it on bread. Why I Make This Recipe Often I love knowing exactly what goes into the pâté without having to read labels. It’s made from simple ingredients, doesn’t require special equipment, and yields enough for several days. It’s a healthier option for kids, and they enjoy the taste. Tips and Variations Tips Don’t overcook the liver; it will become dry. If it seems too dense after blending, add a bit more soft butter or a tablespoon of water. Let the pâté chill to firm up a bit before serving. If you want a finer taste, you can strain the mixture through a sieve after blending, but this is optional. Substitutions Butter can be replaced with a bit of heavy cream if you don’t have butter on hand. You can also use turkey liver, following the same principle, but the final taste will be slightly different. If you don’t have onions, you can use a bit of green onion or shallots, but the flavor will be milder. Variations Depending on your taste, you can add a little sautéed garlic with the onions, but this is not included in the basic recipe. The pâté also turns out well without egg yolks, using just liver, onions, and butter. The texture will be less creamy. Serving Ideas I often serve it in cold, plain pancakes to make it easier for kids to eat. It also works well on toasted bread. It’s suitable for sandwiches in lunchboxes. Frequently Asked Questions How long does homemade liver pâté last? I usually keep it in the refrigerator for 2-3 days, well covered. After this period, the texture and taste are not as good. Can I freeze liver pâté? I do not recommend freezing it. Upon thawing, the texture changes and becomes watery. Can I use a different type of liver? You can try using turkey liver, but the cooking time may be slightly longer. I haven’t used other types for this recipe. Can it be made without a blender? Yes, you can mash the liver and other ingredients with a fork or a sieve, but the texture will be more rustic, not as smooth. Nutritional Values (estimated) For a serving of approximately 100 g: Calories: 180-200 kcal Protein: 15-18 g Fat: 12-15 g Carbohydrates: 2-3 g Values may vary depending on how much butter or yolk you use, but the recipe is relatively balanced in fats and proteins, with few carbohydrates. Storage and Reheating Store the pâté in a sealed container in the refrigerator for up to 2-3 days. It’s not a recipe suitable for reheating. It’s best served cold or at room temperature. If you take it in a lunchbox, place it in a well-sealed container and consume it the same day.

Homemade liver pâté in a crepe

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