Ophelia wrote:
>
> "jmcquown" > wrote in message
> ...
> > Someone recently mentioned plain (not dessert) crepes. It got me to
> > wondering why I haven't made savoury filled crepes in such a long time.
> > There are so many options for fillings and sauces. Ham & swiss cheese
> > with bechamel sauce. Chicken with mushrooms. Crabmeat with sherry cream
> > sauce.
> >
> > Do you make filled savoury crepes? If so, with what fillings and/or
> > sauces?
>
> Bacon and onions finely chopped and when nicely browned add chopped chicken
> livers. Cook gently with some balsamic vinegar and maybe some red wine to
> make a sauce.

OH YUM, Ophelia! :-)
It's been about 2 years now since I've had liver. A pound of them just
floured and fried might be on the menu this weekend.

Gary

PS - your recipe sounds good too. I love liver and onions with some sort of
gravy plus mashed potatoes, green beans and apple sauce.