Place one crepe in a glass-baking dish.
Spread over the filling made of boiled eggs and scallions, and season with salt.
Cover with another crepe and spread a layer of pickled cabbage with carrots, 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 sprinkle with grated cheese. Bake for 20 minutes over medium heat.
0 servings