You will need
- 1.5 cups of milk;
- 2 eggs;
- 0.75 Cup of flour;
- 1 teaspoon of sugar;
- 0.25 teaspoon of baking powder;
- 1 tablespoon vegetable oil;
- 400 g chicken or beef liver;
- 2 bulbs;
- 2 carrots medium size;
- 1 egg;
- ground black pepper;
- a pinch of nutmeg;
- oil and butter for frying.
First, bake the pancakes. Heat up the milk. Eggs RUB with sugar and salt, portions stir in the milk, add the baking powder and vegetable oil. The dough should get the consistency of liquid sour cream. Grease the pan with vegetable oil for this it is convenient to use the cut potato. It will cause a very thin layer on the hot pan, and you will not pollute and will not burn your hands.
Pour a small ladle of the batter on the pan and tilting it, distribute weight across the surface. Wait until the pancake is browned, and carefully turn it to the other side using a wooden or silicone spatula. Stack the pancakes on a flat plate in a pile and keep it warm.
Get cooking the filling. Beef or chicken liver wash, peel from the films and cut into pieces. Carrot peel and chop thin round slices. Chop onion, cook hard-boiled egg and clean it.
In skillet, heat butter and vegetable oil. Put onion and saute it for about 5 minutes, stirring constantly. Add the chunks of liver and carrots. Cook the mixture until the vegetables are tender - it will take about 10 minutes.
Slightly cool the mixture, add the coarsely chopped egg and skip all through a meat grinder or chop in food processor. Minced salt, add freshly ground black pepper and a pinch of nutmeg. Thoroughly mix the mass.
In the middle of the pancake put one to two tablespoons of filling and roll it into a envelope. You can try another option - tuck the side edges of the pancakes and roll up inside the main part of the roll. In a large skillet, heat butter. Lay the spring rolls seam side down and fry until Golden brown. After 1-2 minutes turn the item over and brown the other side.
Before serving keep the pancakes warm but do not cover, otherwise crisp crust will soften. Arrange them on warmed plates, garnish with parsley and a few drops of balsamic sauce. Each portion put a small bowl of fresh sour cream.