Chicken Liver Crepe Cake with Garlic Mayonnaise
Thin chicken-liver crepes layered with sautéed onion, garlic mayonnaise and fresh herbs.
This savoury liver cake is made from thin pan-cooked liver crepes layered with a creamy garlic filling. The source allows chicken or beef liver and gives a wide egg range; this version uses chicken liver for a mild flavour and measured batter. Cook each crepe fully, then cool them before layering with mayonnaise and sautéed onion. Because liver is an organ meat, check that the crepes reach a safe internal temperature rather than relying on browned edges alone. Chill the assembled cake so it slices cleanly, and serve it cold with fresh herbs. Heat 1 tbsp oil in a skillet. Cook onion over medium-low heat 8 to 10 minutes until soft and golden. Cool. Blend trimmed livers, eggs, milk, flour, salt and pepper until smooth. Rest 10 minutes.
Recipe card
Chicken Liver Crepe Cake with Garlic Mayonnaise
Equipment: Blender, skillet, spatula, instant-read thermometer, refrigerator
Ingredients
Instructions
Cook onion
Heat 1 tbsp oil in a skillet. Cook onion over medium-low heat 8 to 10 minutes until soft and golden. Cool.
Blend batter
Blend trimmed livers, eggs, milk, flour, salt and pepper until smooth. Rest 10 minutes.
Cook crepes
Heat a lightly oiled 20 cm skillet over medium heat. Pour in a thin layer of batter and cook 2 to 3 minutes per side until fully set. Check a thick crepe reaches 71°C (160°F). Repeat, stacking on a plate. Cool completely.
Make filling
Mix mayonnaise with garlic and half the herbs.
Layer
Spread a thin layer of garlic mayonnaise on each crepe and scatter a little onion. Stack evenly; finish with a light coating of filling.
Chill and serve
Cover and refrigerate at least 2 hours. Garnish with remaining herbs and slice cold.
How to tell when it is ready
Each liver crepe is fully set and reaches 71°C (160°F); assembled cake is well chilled.
Tips
- Trim liver carefully before blending.
- Cook thin crepes fully before stacking.
- Cool crepes before adding mayonnaise.
- Chill the assembled cake for neat slices.
Troubleshooting
- If the mixture is too thick, add liquid a little at a time.
- If browning too quickly, lower the heat and cover loosely.
Substitutions
- Use a similar neutral cooking oil.
- Choose a suitable dairy-free alternative where practical.
Variations
- Adjust the seasoning to taste.
- Add a suitable seasonal ingredient without changing the cooking cues.
Serving suggestions
- Serve with pickled vegetables.
- Add a cucumber and tomato salad.
- Offer rye bread.
- Garnish with dill or parsley.
Make ahead
Prepare suitable components ahead and store them safely. Keep covered in the refrigerator up to 3 days; do not leave at room temperature over 2 hours.
Storage
Keep covered in the refrigerator up to 3 days; do not leave at room temperature over 2 hours.
Food safety
Cook liver to 71°C (160°F). Keep raw liver separate from ready-to-eat food, refrigerate assembled cake within 2 hours and use within 3 days.
Frequently asked questions
Can I make this ahead?
Prepare suitable components ahead, chill them promptly and finish the dish shortly before serving.
How should I store savory chicken liver layer cake?
Keep covered in the refrigerator up to 3 days; do not leave at room temperature over 2 hours.
Serve with pickled vegetables. Keep covered in the refrigerator up to 3 days; do not leave at room temperature over 2 hours.
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