Ingredients
- For Crepes/Nalisniki
- 10 eggs
- 4 tablespoons sugar
- 1 teaspoon salt
- 3 cups flour
- 4 cups milk (1 liter)
- 50 milliliters oil
- Meat Filling
- ½ lbs Chicken Liver
- ½ lbs Chicken Thighs
- 1 medium onion, peeled, cubed
- 3-4 tablespoons cream or broth
- Salt
- Pepper
Instructions
- In a bowl of an electric mixer fitted with a paddle attachment, mix together eggs, sugar, salt and flour until all flour is incorporated and the batter looks smooth, with no flour lumps, about 2 minutes.
- With the mixer still running on low speed, start adding the milk, stopping and scraping the bottom of the bowl, until full amount of milk is added. Once the batter looks smooth add the oil and mix for another minute or two. Cover the batter with plastic wrap and let rest in the fridge for about 30 minutes (it can easily stay in the fridge for a couple of hours if needed), letting the flour fully absorb the moisture. (Meanwhile, you can prepare the filling)
- Take the batter out of the fridge, quickly stir with a spoon for about 20 seconds.
- Put a nonstick skillet over medium-low heat and let it heat up. With a ladle or a measuring cup, pour the batter in the middle of the skillet and quickly swirl the it around letting the batter completely cover the bottom. The skillet should be covered in a thin layer of batter. Depending on how much batter you put, you’ll end up with either thick or thin crepes. Take a stick of butter, uncover half of it, then take the butter, touching the covered part, and quickly run it around the inner side of the skillet. Cover with lid. Cook for about 30-40 seconds. It is done when there is no visible, runny batter on the top.
- Run a thin spatula around the crape, freeing it from the skillet. Quickly invert the crepe onto a round plate. If it doesn’t come off right away, just give it a couple of seconds.
- To make meat filling:
- Boil the chicken liver in a pot with water until cooked, constantly skimming the top, about 5 minutes after the water comes to a boil.
- To cook chicken thighs, place the meat in a pot, cover with water and let cook until meat is tender.
- Pass the chicken thighs and liver though a grinder or food processor.
- Sautee the onion in a skillet with some oil until golden, then add the sautéed onions to the meat mixture.
- Add salt & pepper to taste. Add enough cream or broth to make the filling somewhat moist, but not runny.
- Assembly:
- Turn the crepes browned side down, place a tablespoon of filling at the end closer to yourself and spread it out a little. Flip the left side towards the middle then the opposite. Now fold the crepe 2-3 times away from yourself.
