Crepes with liverwurst

Crepes with liverwurst

Meina

By
From
Cooking from the Heart
Serves
4-6
Photographer
Mark Roper

This is one of my mother’s prized recipes.

Batter

Ingredients

Quantity Ingredient
1 egg
3/4 cup plain flour, sifted
pinch sea salt
1/2 cup soda water

Liverwurst

Quantity Ingredient
1/2 cup olive oil
3 large brown onions, chopped
750g kosher chicken livers
6 eggs
1 teaspoon fine matzah meal

Method

  1. Put the batter ingredients in a bowl with ½ cup water. Whisk until smooth, then leave to rest for 30 minutes.
  2. Heat a 24 cm non-stick frying pan over medium heat. Grease the pan with a little oil on a paper towel. Pour a thin layer of the batter into the pan. When bubbles form on the surface, turn the crepe over and cook the other side. Repeat to make four crepes.
  3. Meanwhile, preheat the oven to 160°C. Line the base of a 24 cm springform cake tin with baking paper.
  4. To make the liverwurst, heat half the oil in a frying pan over medium heat. Brown the onions, season with sea salt and freshly ground black pepper, then remove from the pan and set aside.
  5. Return the pan to the heat and fry the livers in the remaining oil until just cooked through. Do not salt the livers while they are frying as they will become tough.
  6. Put the onions and livers in a food processor and pulse until well incorporated. Season to taste.
  7. Beat the eggs and season with salt and pepper, then add the eggs and matzah meal to the liver mixture and pulse until well combined.
  8. Place one crepe in the springform tin, then spread one-third of the liverwurst over the crepe. Add a second crepe and spread with another one-third of the liverwurst. Repeat to make a third layer, then top with the final crepe.
  9. Bake for 50–60 minutes, or until firm and golden on top. Serve warm, with pickled cucumbers and salad.
Tags:
Jewish
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