For the crepes you want to heat an eight inch pan with a bit of oil over medium-low heat.
Whisk the eggs well and add the rest of the ingredeients and mix really well until the potato starch is totally incorprated. For this step i used an immersion blender to get the smoothest results.
Pour less than 1/4 cup of egg batter in to the heated pan and swish the pan until the surface is fully covered with egg mixture. As soon as the crepe is mostly cooked, flip and leave in the pan for an additional thirty seconds. Remove from the pan and allow to cool. Repeat this step until you have a nice pile of crepes.
In a large bowl combine all the ingredients for the liver and blend until smooth.
To assemble, spread a thin layer of chopped liver on a crepe. Place another creape on a top of the liver. Spread and stack until you have a beautiful crepe cake! Top with garnish of your choice.
Is liver blintzes on your menu for Pesach ?I’m sure for most of you it is .And even if it’s not ,it should be now! Here is how you can perfect and change up the presentation of the traditional liver blintz!