Liver CAKE you say? Yep, and very good one at that! You don’t really taste the liver in it and that is why my kids actually eat it. I first tried this liver cake this summer, when my Ukrainian sister-in-law made it for our family get together. Everyone loved it, including the kids, and she did tell me the recipe but I did not write it down, I just figured I will make it myself someday by experimenting since it is very similar to making crepes.
Liver is a very rich source of vitamin B12, which is needed in the production of the myelin sheath around the nerves and the conduction of nerve impulses. Myelin sheath is the insulation that protects the nerves and helps them to conduct messages.
B12 deficiency is actually becoming an epidemic, if you read this article here: http://chriskresser.com/b12-deficiency-a-silent-epidemic-with-serious-consequences
1.5 cups of beef liver (chicken will work well as well)
sea salt, about a teaspoon and ground black pepper
1/4 cup flour (I used buckwheat)
1/2 teaspoon baking powder
milk, about 1/2 cup or more to thin the batter out (experiment! that is what I did)
coconut oil, ghee or butter
For spreading each liver “crepe”:
some mayo, preferably homemade, sautéed onions and/or mushrooms, or chopped hard boiled eggs as an alternative
1. Put half the onion, liver, salt, pepper, egg, flour, milk, baking powder in a food processor and process it until it will become smooth. Strain it through a sieve to get rid of hard bits.
2. Pour the batter into a mixing bowl.
3. Chop the rest of the onion and start cooking it in a pan with some coconut oil, until it is browned and fragrant. You could also add chopped mushrooms to the onion to cook them together.
3. Heat some coconut oil, butter or ghee in a another pan. Pour about 1/3 cup of liver batter into the pan and let cook on one side for about 2 minutes or until you can turn it with a spatula. Turn it over, and cook an extra minute or so.
4. When one “crepe” is done, put it on a plate and spread it with a tiny bit of mayo, and sautéed onions from the other pan.
5. Keep doing step 3 and 4 until you run out of batter. Do not worry if the crepes are not uniform in size!
6. Spread the top crepe with some mayo and sprinkle with some fresh herbs. I used parsley which is still growing in our backyard in this cold weather!
7. Serve by cutting into cake pieces. This is good warm, but it is also delicious when cold.
Eat your liver!