Ingredients

For the crêpes

  • 3 glasses milk
  • 2 glasses flour
  • 2 eggs
  • salt
  • ¾ lb butter

For the filling

  • ½ of a calf’s liver
  • ½ of a calf’s lungs
  • 1 carrot
  • 1 parsley root
  • 1 onion
  • 4–5 eggs
  • spoons butter
  • nutmeg
  • black pepper and allspice
  • ingredients for the sauce

Method

Prepare Crêpes and stack them in a saucepan greased with butter after spreading each pancake with the following mixture. Boil ½ of a calf’s lung and ½ of a calf’s liver with root vegetables, spices, and salt. Remove the meat and chop very fine. Fry 1 finely chopped onion in 2 spoons melted butter. Add the liver and lungs and fry, stirring. Mix in salt, allspice, black pepper, nutmeg, and 4–5 finely chopped hard-boiled eggs. Cool the filling, [spread it over the pancakes, stack them in the pan,] and bake for 1 hour. To serve, turn out onto a platter and pour on brown sauce.

These pancakes made into a round loaf (karavaj) are also served with shchi.

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