Serves: 4
Cooking time:  30 Minutes

Cook and rate this recipe and you could WIN great prizes for your kitchen. You say it best

Ingredients

• 8-10 pancakes

Filling:

• 30 ml Clover Mooi River Butter
• 1 onion, sliced
• 10 ml crushed garlic
• 1 small yellow pepper, seeded and sliced
• 1 small red pepper, seeded and sliced
• 5 baby marrows, cut julienne
• 2 carrots, peeled and cut julienne 500 g chicken livers, cut into pieces
• 250 g button mushrooms, sliced
• 25 g brown onion soup powder
• 150 ml Clover Fresh Cream
• 10 ml sweet chilli sauce
• 1 small red chilli, seeded and chopped (or to taste)
• 125 ml Clover Fresh Full Cream Milk
• Salt and freshly ground black pepper, to taste

To serve:

• Clover Sour Cream
• Fresh flat-leaf parsley 

 



1. Heat the butter in a heavy-based saucepan. Add the onion and garlic and sauté until onion is translucent. Add the peppers, baby marrows and carrots and fry for 2 minutes. Add the chicken livers and mushrooms and fry for 5 minutes.
2. Meanwhile, mix the soup powder, cream, sweet chilli sauce, chilli and milk together. Add to the livers and simmer for 3 - 5 minutes or until sauce has thickened. Season to taste.
3. Divide the filling between pancakes and fold to enclose the filling.
4. Serve immediately with a dollop of sour cream and garnished with parsley.