Liver-Stuffed Crepes

1. 1 Chicken liverpack 500 g ≈ $2.50 35 g
2. 2 Wheat flour 40 g
3. 3 Milk 2.5%pack 930 ml ≈ $0.88 100 ml
4. 4 Eggspack 10 pcs ≈ $1.93 1.5 pcs
5. 5 Garlic≈ $10.00 per kg 5 g
6. 6 Onions≈ $1.60 per kg 15 g
7. 7 Butterpack 180 g ≈ $1.58 8 g
8. 8 Sunflower oil 15 ml
9. 9 Soy sauce 5 ml
10. 10 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Whisk 1 egg with milk³, flour, and a pinch of salt until smooth. Cook thin crepes in oil for 1–2 minutes per side, then cool.

2. Poach the liver in salted water for 15 minutes until no pink remains when cut. Boil half an egg hard for 10 minutes.

3. Finely chop the onion⁶ and fry in oil for 5 minutes until golden.

4. Pulse the liver, egg, and onion⁶ through a meat grinder, then mix in minced garlic⁵.

5. Stir in melted butter⁷ and soy sauce.

6. Spoon filling onto each crepe, fold into a triangle: pinch one corner toward the center, then the second, and press to seal.

In short

• In the planner this dish is cooked for two days: reheat on day two.