Chicken Liver Crepes

Rinse the chicken liver thoroughly, remove any membranes, and cut into pieces.

Dice the onion finely, and mince or press the garlic.

Melt butter in a skillet and sauté the onion until golden brown.

Add the liver and cook until done, about 7-10 minutes, ensuring it stays pink inside without being raw.

At the end, add the garlic, season with salt and pepper to taste, and add chopped herbs if desired.

Heat a skillet with a little vegetable oil, pour in a portion of batter, and cook the crepe on both sides until golden, repeating with the remaining batter.

Place a portion of the chicken liver filling onto a finished crepe, then roll it up or fold it into a packet.

Preheat your multi-baker with grill plates and place the crepes inside (do not close the lid completely).