Liver Crepe Cake

Today I present you with another favorite liver recipe.  Layered liver cake is part of my national Ukrainian cuisine, however I was first introduced to it by my mother-in-law.  It is not a dish typically made in the part of Ukraine that my family is from, so perhaps it is a regional cuisine. 

There are many different ways of making layered liver cake.  I was a bit overwhelmed by all the variations but decided to experiment with a few of them. 

I definitely recommend beef vs. chicken liver for this recipe.  It’s my personal preference; I think it just simply tastes better.  Most of the recipes call for some flour, but I decided to use soaked buckwheat instead.  You can even forgo the buckwheat altogether and still end up with good liver crepes, however I enjoy the flavor the buckwheat adds.  The carrot and onion filling is optional as well and can be omitted to save time.  But let's be honest, carrots and liver go together so well, that it would just be a shame to leave them out. 

The dill can either be used as garnish, like I have done, and/or added directly to the aioli.  To avoid a dry cake, don’t skimp on the mayo.  Some of it will get absorbed into the crepes as the cake sets.  Cucumbers, tomatoes, parsley, green onion, crumbled egg yolk, shredded hard cheese, and olives are just a few more ideas for garnish.  I have also included my favorite homemade mayo recipe from Butter Believer to create the aioli.

Liver Cake

¾ to 1 lb. beef liver (grass fed preferred)
2 raw eggs
½ cup half & half (or milk)
½ cup unroasted whole buckwheat, soaked overnight in water and rinsed clean
2 tsp sea salt
2 onions, thinly sliced or minced
2 carrots, grated
2 – 3 garlic cloves, crushed
½ cup mayonnaise (homemade preferred, recipe included)
Fresh dill weed, chopped finely
Cucumbers, sliced halves

Wash the liver in a bowl of room temperature water.  Place the liver, eggs, buckwheat, half & half, and sea salt into a blender.  Blend into a smooth, batter consistency.  Melt a pat of butter in a pan over medium heat.  Pour a thin layer of batter onto the pan, forming a thin crepe.  Cook for a few minutes on each side until golden brown.  Repeat with the rest of the batter.  Let cool slightly.

In the meantime, sauté the carrots and onions in butter, until soft and mix crushed garlic into the mayo.

To put the cake together, place a liver crepe onto a serving dish, evenly spread with about ½ - 1 tablespoons of the aioli and top with about ½ tablespoon of the carrot/onion mixture.  Cover with the next crepe and repeat.  Spread the top crepe with mayo and garnish with fresh dill weed and cucumbers.  Refrigerate for at least 2 hours, preferable overnight.  Cut into wedges and serve cold.

Coconut Oil Mayo

1 whole egg
2 egg yolks
1 Tbsp Dijon mustard
Juice of ½ small lemon
½ tsp sea salt
½ cup olive oil
½ cup coconut oil

In a blender mix the eggs, yolks, mustard, lemon juice, and sea salt.  Melt the coconut oil over very low heat.  Slowly pour the melted coconut oil, followed by the olive oil, into the blender while running it at a low speed.  This will allow the mixture to emulsify and thicken.

Traditionally liver cake is served as an appetizer, however with a green salad it can also make the perfect lunch.  Although not a traditional Easter dish, it might look impressive on your table this weekend!

Rejoice! He is risen!  Hope you have a blessed Easter weekend, friends!

Sourdough Buckwheat Crepes & Wraps

I love crepes! Their delicate, buttery taste brings me back to my childhood. Blini, as they are commonly called by the Slavic people, are quite popular in Ukraine. However, since blini are traditionally made with wheat flour and we’re trying to avoid modern day wheat (which is hybridized and highly processed) I am always looking for alternatives. Today I share a buckwheat crepe recipe I adopted from the Wheat Belly book.    

Apparently buckwheat crepes or galettes are a traditional food of Brittany, a region in the northwest of France. Galettes are typically served with savory fillings but you can image there are limitless fillings options. What makes this recipe unique is the soaking, sprouting and fermenting part which makes the buckwheat more easily digestible and nutritious. 

Buckwheat is in the same family as sorrel and rhubarb. It is the seed of the plant so not actually a grain and contains no gluten. It is a great source of protein, fiber, niacin and minerals such as iron, zinc, copper and magnesium. 

This recipe if based on traditional fermentation methods used to produce naturally leavened savory flatbreads. Fermentation takes one to two days, so plan ahead. 


1 cup whole buckwheat (unroasted)

2 cups spring or filtered water

Pinch sea salt (optional)

1 teaspoon whey - liquid off the top of yogurt (optional)

  1. Put the buckwheat in a bowl with 2 cups water, pinch of salt and whey.
  2. Cover with a plate or towel and leave to soak at room temperature for at least 9 hours, or up to 24 hours.
  3. Then rinse the buckwheat in a fine-mesh sieve to remove the slime and residual tannins.
  4. Put the buckwheat in a blender with enough water to get a consistency similar to pancake batter. To make a good tasting crepe add minimal water at this point since you will use milk to thin it out later. Blend until smooth.
  5. Pour the batter into a clean bowl and let stand, covered for another 12-24 hours in order to form cultures. The mixture may rise a little and have an unpleasant odor. 
  6. Once fermented the mixture can be stored in a refrigerator in a glass bowl covered with a damp towel or plastic wrap until needed, but keep no longer than 1-3 days.

For a simple wrap, you can use the mixture as is or to make a crepe, add the following:


1 egg lightly beaten

1/2 – 3/4 cup milk (enough to make a batter consistency thin enough to pour)

1 teaspoon vanilla extract

1 tablespoon melted coconut oil or butter

  1.  Melt a small amount of coconut oil or butter over medium heat.
  2. When the skillet is hot, pour in a ladleful of the batter, tilt to allow the batter to spread over the entire bottom of pan.
  3. When the crepe is cooked almost all the way through, flip it to brown the other side. 

Fill them with your favorite filling and enjoy!