Savory Crepes Stuffed with Sauteed Chicken Livers with Cherry Balsamic Vinegar Reduction

Savory Crepes Stuffed with Sauteed Chicken Livers with Cherry Balsamic Vinegar Reductionsavory crepes stuffed with sauteed chicken livers with cherry balsamic reduction


  • 1/2 cup flour
  • 1/2 cup water
  • 1/4 cup whole milk
  • 2 large eggs
  • 1 1/2 tablespoons butter melted and cooled
  • Salt and pepper

Combine all ingredients and mix well, let stand covered with plastic wrap for 1 hour.

Heat a non-stick pan over moderately high heat, brush the pan with oil. Pour 1/8 cup of the batter into the pan off of the heat, tilt and rotate the pan to cover the bottom with a thin layer. Return the pan to the heat, loosen the edges of the crepe and cook until lightly browned. Turn and brown the other side. Transfer to a plate and make the remaining crepes.

Cherry Balsamic Vinegar Reduction


In a saucepan, combine the cherries and the balsamic vinegar. Reduce over medium heat to half the volume.



  • 1 pound chicken livers
  • 1/2 cup onion, diced
  • 1/4 cup bourbon
  • Salt and pepper

In a large sauté pan, over medium heat, slowly sauté the onions until clear. Increase heat and add the chicken livers, sauté just past pink, add salt, pepper, and bourbon. Flame if desired.


Portion the livers among the crêpes and fold or roll the crêpes. Place on plates and dress with the reduction.


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