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Sacred Appetite is a great blog with the motto: “Restoring harmonious and healthy family meals”. Anna Migeon is the author and offers lots of information for feeding a family–especially if some members are on the picky side.

If you have read here much or looked at my menu plans you may have noticed that we have some interesting foods on a regular basis. Foods that just a short year ago I would have never imagined myself cooking or eating. We have eaten grass fed beef liver, organic chicken livers, beef heart, antelope heart, and beef tongue. And each time we try one of these ‘organ meats’ we have been surprised by how good it tastes.
Beef liver was the easiest for us since both Joe and I ate that growing up and liked it (well Joe liked it, I didn’t so much as a child but do now). Chicken livers seemed like an easy progression so kind of on a whim I placed a bulk order a few months back through Azure Standard- my bulk order was 20 pounds.
Let me tell you that is alot of chicken livers!
We eat them as Chopped Liver or Pate usually but have tried them a few other ways (Chicken Livers in Mushroom Sauce was very good). I was excited when Anna posted her recipe for Spinach Crepes Bernoise. The recipe as is looks delicious but I can never leave well enough alone so I changed it a bit.
I wanted to be able to soak the flour in the crepes (see why here) so using the recipe Anna listed and using ideas from this recipe by Passionate Homemaker, I came up with the following recipe.

Soaked Spinach Crepes

1 1/2 cups buttermilk (could use kefir)
1 1/2 cups milk
2 1/4 cup whole wheat flour
1 package frozen spinach (10 ounce box)- thawed
Additional 1/2 to 1 cup of milk
4 eggs
1/2 teaspoon sea salt
Sprinkle of nutmeg
6 tablespoons melted butter
Mix buttermilk, milk and flour together in a bowl. Cover with a cloth and set on counter for 8-24 hours.
Stir the flour mixture. Put the spinach in your blender and add a little of the additional milk. Puree until smooth. Add the eggs, one at a time, running the blender after each addition. Then add the salt and nutmeg and the flour mixture to the blender (note: I could not fit all of the soaked flour in the blender. I processed in batches). Blend to combine well. Pour it all back in your bowl and stir it up (especially important if you couldn’t fit all the flour in). At this point, your crepe batter should be like a thin pancake batter. If it looks too thick add a little more milk. Then add the butter and stir.
To cook: I used a small pan with a little butter in it. Using a ladle or measuring cup add a small amount of batter (I’d estimate I used about 1/4 cup) and tilt the pan to spread it around. The crepe needs to be very thin (I ended up adding a little more milk to the batter after the first crepe because it didn’t spread enough). Cook until lightly brown on one side then carefully flip over and cook about 30 seconds on the other side. Anna says that the first one never turns out and then they do. She’s right.
Anna uses fresh spinach and I would have too except for the spinach at the grocery store did not look good. To use fresh spinach follow Anna’s directions for the spinach. The crepes could be made ahead to help you with your time.

The Filling

4 Tablespoons butter
Around a pound of organic chicken livers, cleaned and dried
Sea salt and pepper to season
1/2 pound of mushrooms, cleaned and sliced
1/2 onion- minced
1 cup yogurt cheese (make using these directions)
1 cup kefir cheese (make using these directions)
4 teaspoon minced dill (or 2 teaspoon dried)
1/2 to 1 stick of butter- melted (1/4 to 1/2 cup)
Heat oven to 325 degrees.
In a heavy skillet melt 2 T butter. Add the chicken livers and saute until nicely browned on all sides but still slightly pink in the middle. Season with salt and pepper. Remove from pan to cool.
In the same skillet, melt 2 T butter and cook mushrooms and onions over low heat until very soft.
Mince the cooked chicken livers and place in a bowl. Add the cooked onions/mushrooms.
In a separate bowl mix the yogurt cheese, kefir cheese and dill.
Blend the cheese mixture into the mushroom mixture.
Fill the crepes with the mixture, roll up and place in a baking dish. Pour melted butter over the top. Heat in oven for about 10-12 minutes. You want them warm but you do not want to get them hot in order to preserve the probiotics in the cheese (I use the temperature of 117 degrees as what to keep it below, based on statements in Nourishing Traditions). Serve and enjoy!
These are nothing short of amazing. They are slightly time consuming. The crepes take a bit of time to cook (the recipe makes about 2 dozen if I remember correctly) and while cooking the crepes it is easy to burn them if you try to do too many things at one time (of course, that never happens to me). The crepes are delicious on their own or with a chicken filling.

If you are looking to add nutrient dense liver to your diet these are an excellent recipe to introduce it.

Do you enjoy organ meats? What is your favorite recipe for using them?

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