These tender liver crepe rolls are a smart, high-protein appetizer that looks impressive yet comes together with simple, wholesome ingredients. Soft savory crepes wrap a creamy carrot, egg and cheese filling for a snack that is satisfying without being heavy. If you enjoy thin, delicate crepes, try our Light and Thin Healthy Crepes and our Chicken and Cheese Stuffed Egg Crepes next.
Ingredients
For the crepes:
- 250 g (1/2 lb) chicken or beef liver
- 1 egg
- 120 ml (1/2 cup) milk (1.5%)
- 60 g (1/2 cup) flour (whole wheat works well)
- Salt, spices, and garlic to taste
- 1/2 tsp vegetable oil
For the filling:
- 100 g (1 cup) boiled carrots, grated
- 2 hard-boiled eggs, grated
- 50 g (1/2 cup) grated cheese (30%)
- 50 g (3 tbsp) sour cream (10%)
- Salt, spices, and garlic to taste
Instructions
- Grind the liver, whisk in the egg, then the milk. Gently stir in the flour, salt, spices, and garlic without overbeating. Cook thin crepes in a lightly oiled pan.
- For the filling, grate the eggs, carrots, and cheese on a coarse grater. Mix with the sour cream, salt, pepper, and garlic.
- Spread filling on each crepe, roll up tightly, and cut in half.
Tips
- Do not overbeat the batter — a gentle stir keeps the crepes tender rather than tough.
- Chill the rolls briefly before slicing for neat, clean halves.
- Cook liver thoroughly and keep leftovers chilled; see food safety guidance at usda.gov and more savory crepe ideas at seriouseats.com.
Nutrition (per 100 g): 164 kcal, protein 14.2 g, fat 8 g, carbs 8.2 g.