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Crepes With Chicken Liver Pate Recipe
|Chicken livers||1⁄2 Pound|
|Eggs||2 , hard-cooked|
|Cream cheese||6 Ounce, soft|
|Finely chopped parsley||1 Tablespoon|
|Melted butter||1 Tablespoon|
Calories 307 Calories from Fat 197
% Daily Value*
Total Fat 22 g34.2%
Saturated Fat 11.9 g59.7%
Trans Fat 0 g
Cholesterol 288.8 mg
Sodium 498.4 mg20.8%
Total Carbohydrates 12 g3.9%
Dietary Fiber 0.09 g0.34%
Sugars 2.7 g
Protein 14 g27%
Vitamin A 100.5% Vitamin C 16.8%
Calcium 4.5% Iron 22.1%
*Based on a 2000 Calorie diet
Add chicken livers and cook, stirring occasionally, over medium heat for 10 minutes or until tender.
Chop livers and eggs in a food grinder or blender (add a little at a time).
With spoon, work cream cheese until light and fluffy.
Mix cheese into liver mixture along with all remaining ingredients except melted butter.
Put 2 spoonfuls along the center of each crepe; roll and turn seam side down in a buttered baking dish.
Brush with melted butter and bake at 375Â°F for 15 to 20 minutes.
These may be served hot as a first course or sliced and served cold as an hors d'oeuvre.