Crepes With Chicken Liver Pate Recipe
Ingredients
| Butter | 2 Tablespoon | |
| Chicken livers | 1/2 pound | |
| 2 eggs, hard-cooked | ||
| Cream cheese package | 2 | |
| Parsley | 1 Tablespoon, finely chopped | |
| Salt | 1 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Cognac | 1 Tablespoon | |
| 12 crepes | ||
| Melted butter | 1 Tablespoon | |
Directions
Heat 2 tablespoons butter in frying pan.
Add livers; cook, stirring occasionally, over medium heat 10 minutes or until tender.
Drain.
Chop livers and eggs in food grinder, food processor, or blender (add a little at a time).
Work cream cheese with spoon until light and fluffy.
Mix into liver mixture along with all remaining ingredients except melted butter.
Put 2 spoonfuls along center of each crepe; roll.
Turn seam-side-down in buttered baking dish; brush with melted butter.
Bake at 375 °F 15 to 20 minutes.
Add livers; cook, stirring occasionally, over medium heat 10 minutes or until tender.
Drain.
Chop livers and eggs in food grinder, food processor, or blender (add a little at a time).
Work cream cheese with spoon until light and fluffy.
Mix into liver mixture along with all remaining ingredients except melted butter.
Put 2 spoonfuls along center of each crepe; roll.
Turn seam-side-down in buttered baking dish; brush with melted butter.
Bake at 375 °F 15 to 20 minutes.
Chef
