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Crespelle of chicken livers, spinach & ricotta

Method

 

  • Put 105 gm flour in a large bowl, make a well in the centre and break in the eggs. Add a good pinch of salt with the sugar and mix using a wooden spoon.
  • Add 300 ml milk, little by little, whisking well as you do so until smooth. Set aside for up to 30 mins.
  • Then melt 30 gm butter and stir into the batter.
  • Melt 1 heaped tbsp butter in a large non-stick pan and cook the livers for a few minutes. Then season, sprinkle with nutmeg and finely chop.
  • Add a little more butter to the pan and toss the spinach until it wilts. Then toss with the chopped livers and set aside.
  • To make the mornay sauce, melt 4 tbsp butter in a heavy-bottomed pot and add 4 tbsp flour. Mix well and cook over a very low heat for 4-5 mins.
  • Add 4 cups hot milk all at once and whisk well. Then cook over a moderate heat for 10 mins, until reasonably thick, adding more milk if needed. 
  • Then add the grated tasty cheese with seasonings to taste. Mix well until the cheese has melted and set aside.
  • To make the tomato sauce, heat a little oil in a heavy-bottomed pot and gently sauté the garlic and onion until tender, regularly stirring.
  • Add the chilli paste and briefly toss to toast.
  • Then add the tomatoes with about ½  cup stock and seasonings. Stir well and cook until thick and fragrant, adding more stock if needed.
  • When ready, preheat oven to 180°C fan forced (200°C normal).
  • Melt a knob of butter in a crepe pan (or small non-stick pan) and gently cook thin crepes, one at a time, adding more butter to the pan as necessary.
  • Mash together 90 gm grated parmesan and the ricotta in a large bowl. Then add the liver and spinach mixture and toss well.
  • Place a pancake on a workbench, spoon the stuffing down the centre and roll up. Repeat the process and put them all in a large gratin (or any ovenproof dish) in one layer. Spoon some tomato sauce over the top and then the mornay sauce with a sprinkling of grated parmesan.
  • Place the dish in the oven and cook for about 10 mins until golden and bubbling.
  • Serve with a simple green salad on the side.

 

 

 

 

Ingredients

 

  • plain flour
  • 2 large eggs
  • sea salt & freshly ground pepper
  • a good pinch of sugar
  • 1½ litres milk
  • butter
  • 150 gm trimmed chicken livers, cleaned well
  • a pinch of ground nutmeg
  • 60 gm baby spinach leaves, washed well & shredded
  • a good handful of grated tasty cheese
  • 1-2 garlic cloves, crushed
  • 1 medium onion, chopped
  • 1 heaped tspn chilli paste
  • 2 cans diced tomatoes
  • ½-1 cup chicken stock
  • freshly grated parmesan
  • 220 gm ricotta

 

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm