– 2 lb. chicken livers cleaned and rinsed
– 4 large eggs
– 1 ⁄4 cup plus 2 Tbsp. avocado oil plus more for greasing
– 1 ⁄4 cup all-purpose flour
– salt & black pepper or to taste
– 1 1/2 cups mayonnaise
– 5 medium garlic cloves finely minced
– 1 onion chopped
– 1 carrot grated
– Heat a little splash of oil in the nonstick skillet. Pour about ¼ cup or more of the chicken liver mixture into the skillet, swirling the batter until it forms a circle. Cook until browned color, about 3 minutes on one side.
– Add chopped onion and cook for about 5 minutes, stirring few times. Into the same skillet add grated carrots, salt and pepper to taste, cook for 5 more minutes, stirring few times.
– Spread half of the onion and carrot mixture. Continue with the rest of the chicken liver crepes, after adding last crepe, spread mayo and add the rest of the onion mixture.