Tomato pancakes with pate

Description

Bright, tasty and unusual appetizer of pancakes. The pate is very tasty due to the bacon and balsamic. And delicate eggs soften its rich taste.

Ingredients

Flour

4 piece
Chicken egg

1 piece
Milk

250 g
Salt

1 piece
Vegetable oil

1 piece
Tomatoes in own juice

0.5 can
Chicken liver

400 g
Onion

1 piece
Vinegar

1 Tbsp
Salt

1 piece
Vegetable oil

2 Tbsp
Bacon

3 piece
Thyme

1 piece
Pate

9 Tbsp
Chicken egg

2 piece
Green onions

5 piece

Cooking

In a bowl break the egg, add salt and whisk

Sift flour in bowl

Pour the milk, stir whisk to avoid lumps

Grind tomatoes in blender and add to the dough.

Add 1 tbsp oil and the remaining milk

Fry pancakes in vegetable oil.

Do some cooking pate. In a pan warm up some oil. Add finely chopped bacon, fry for a few minutes. Then add onion, cut into small cubes. Fry until light zolotisty onions.

Onion and bacon set aside in the same pan, add more vegetable oil and fry cleaned chicken livers on both sides until Golden brown.

Return to the pan the onions and bacon. Add balsamic vinegar and fry all together for another few minutes. Season with salt, add thyme. Reduce heat, cover and let it cook gently for 5-7 minutes until tender. Next, beat into a soft mousse in a blender until smooth.

Boil eggs until cooked and cut cubes. Onions finely chop. On the edge ready pancake spread paste, eggs and onion.

Turn the roll and cut into rolls.

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