AuthorNata AlbotCategoryMain CourseDifficultyIntermediateThe Crepe Cake is a carnival of flavors. No wonder my mom loves to make it for holidays tables. This recipe may seem complex, but it is quite simple once you start making it. And how tasty it is! A warm crepe cake with different stuffing in-between the layers, not only will it satisfy your belly, but will also become one of your favorites. Serve it with a fresh salad or, even better, a bowl of pickles.
Wash well the chicken liver and cook them in seasoned water with a few peppercorns and two bay leaves for five minutes. While the livers cool down sauté the onions and finely grated carrot. Mix in the blender the liver together with the sautéed onions and carrot. Season the mixture and add a little butter and two hard-boiled egg yolks. If you find the pâté to be too thick, add a little broth.
Beat the eggs, sugar and salt. Add milk and a few tablespoons of vegetable oil. Add flour and blend in well until smooth batter is formed. Gradually, pour the remaining milk and stir continuously until the batter has reached the
consistency of dense milk. For best results leave the batter over night. When making the first crepe, add a
small amount of oil to the skillet. I lightly cook them on both sides; some prefer to cook them on one side only.
Here you are, with all the ingredients on the table: chicken liver paté, crepes and the stuffing. Don't forget to boil the eggs, to chop the scallions, to stew the sauerkraut and to make the mashed potatoes.
Place one crepe in a glass-baking dish. Spread over the the mixture of boiled eggs and scallions, and season with salt. Cover with another crepe and spread a layer of sauerkraut stewed with one egg.
Continue with another crepe and mashed potatoes with fried onions and ground pepper. Lay down the fourth crepe and spread the liver pâté.
Repeat the layers in the same order. Brush the cake with sour cream and top with grated cheese. Bake for 20 minutes over medium heat. Serve warm, topped with fresh herbs.
Ingredients
Directions
Wash well the chicken liver and cook them in seasoned water with a few peppercorns and two bay leaves for five minutes. While the livers cool down sauté the onions and finely grated carrot. Mix in the blender the liver together with the sautéed onions and carrot. Season the mixture and add a little butter and two hard-boiled egg yolks. If you find the pâté to be too thick, add a little broth.
Beat the eggs, sugar and salt. Add milk and a few tablespoons of vegetable oil. Add flour and blend in well until smooth batter is formed. Gradually, pour the remaining milk and stir continuously until the batter has reached the
consistency of dense milk. For best results leave the batter over night. When making the first crepe, add a
small amount of oil to the skillet. I lightly cook them on both sides; some prefer to cook them on one side only.
Here you are, with all the ingredients on the table: chicken liver paté, crepes and the stuffing. Don't forget to boil the eggs, to chop the scallions, to stew the sauerkraut and to make the mashed potatoes.
Place one crepe in a glass-baking dish. Spread over the the mixture of boiled eggs and scallions, and season with salt. Cover with another crepe and spread a layer of sauerkraut stewed with one egg.
Continue with another crepe and mashed potatoes with fried onions and ground pepper. Lay down the fourth crepe and spread the liver pâté.
Repeat the layers in the same order. Brush the cake with sour cream and top with grated cheese. Bake for 20 minutes over medium heat. Serve warm, topped with fresh herbs.