Description
In this dish blends all the light thin pancakes, sweet filling from Turkey liver and spicy mustard sauce! A great option for a celebratory pancake feast!
Ingredients
-
Chicken egg
2 piece
-
Milk
1 l
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Water
400 ml
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Sugar
3 Tbsp
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Salt
1 tsp
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Vegetable oil
100 ml
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Flour
500 g
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Liver Turkey
700 g
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Onion
2 piece
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Carrots
2 piece
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Butter
70 g
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Cream
150 ml
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Salt
-
Black pepper
-
Chicken egg
1 piece
-
Apple
0.5 piece
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Mustard
1 tsp
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Sour cream
3 Tbsp
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Salt
-
Black pepper
Cooking
For pancakes. Mix eggs, milk, sugar, salt, vegetable oil "Oleyna", a little whisk. Add the boiling water. Small portions add the sifted flour, stir until smooth. The dough is ready.
Prepare the filling. Sliced onion half rings, fry in small amount of vegetable oil "Oleyna" until Golden brown.
Add finely grated carrots. I blended the carrots in a blender. Fry for 3-5 minutes.
The liver is exempted from films. Spread in the pan with the vegetables. Add the butter. At this stage the liver is better not to cut the large pieces will better retain its juiciness.
Fry the liver for about 5 minutes, add the cream, salt, pepper, stir. Cover the pan with a lid and stew for 10 - 15 minutes until tender.
Grind the stuffing in a blender. Turns out tender pate. Cover with a lid, leave to cool.
For the sauce - Apple and boiled egg RUB on a small grater. Add mustard, salt, pepper and sour cream. All are thoroughly mix the sauce is ready.
Bake pancakes on the heated pan.
The finished pancake put a tablespoon of filling and wrap. Serve with sauce!
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