Bread With Chicken Liver And Crepes With Cream Cheese And Pineapple Recipe

Bread with Chicken Liver

1. Clean and trim 250g of chicken liver, removing any excess fat or sinew. 2. Melt 50g of butter in a skillet over medium heat. 3. Add a finely chopped onion and saute until golden. 4. Add the chicken livers to the pan and cook for 5-7 minutes until cooked through. 5. Season with salt, pepper, and a splash of brandy (optional). 6. Blend the cooked mixture until smooth and spreadable. 7. Serve on slices of fresh bread.

Crepes with Cream Cheese and Pineapple

1. In a bowl, mix 1 cup flour, 2 tablespoons sugar, and a pinch of salt. 2. In another bowl, whisk 2 eggs with 1 cup milk and a teaspoon of vanilla extract. 3. Gradually add the milk mixture to the flour, whisking to form a smooth batter. 4. Heat a non-stick pan over medium heat and coat with a little butter. 5. Pour a small amount of batter into the pan, tilting to cover the entire surface. 6. Cook until edges are golden, then flip and cook the other side. 7. In a bowl, mix 200g of cream cheese with 2 tablespoons of powdered sugar. 8. Add 1 cup of diced pineapple to the cream cheese. 9. Spread the mixture over the crepes, roll up, and serve.