Curly Egg and Liver Crepe Salad

Slice a small onion thinly and marinate it with 5 g of sugar, 2 g of salt, 10 g of balsamic vinegar, and a splash of water. Mix well and let it marinate.

For the liver crepes, blend the chicken liver, a small onion, 1 egg, and milk until smooth.

Stir flour, salt, and pepper to taste into the liver batter, then pan-fry thin crepes in a lightly oiled skillet.

For the egg crepes, whisk 3 eggs with a pinch of salt and cook into crepes (you will need 3 in total).

Let the crepes cool, roll them up, and slice them into thin strips.

Cut the pickles into thin strips. Drain the pickled onions and add them to the bowl along with the sliced crepes.