"Gary" > wrote in message ...
> 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.

I usually use lamb's liver for that

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