Buckwheat pancakes with offal and aioli #pancakes

🍌 Everyone loves crêpes with offal, but I want to show you a different way to prepare them so you can experience a new flavor and texture. We’ll be adding ingredients with bold flavors—like chorizo ​​and sun-dried tomatoes—and deep-frying them to make the crêpes nice and crispy. 0:00 What we’re making
0:11 Preparing the offal
1:56 Making the crepes
3:44 Preparing the filling
6:43 Aioli sauce
7:53 Breading for the crepes
8:50 Assembling the dish
9:35 Tasting

🍌 Ingredients:
Chicken gizzards: 300g
Chicken hearts: 300g
Onion: 1 pc
Carrot: 1 pc
Leek: 0.5 pc
Black peppercorns: 5 pcs
Allspice berries: 3 pcs
Bay leaves: 2 pcs
Salt: to taste
Herb stems (optional)
🍌 Crepes:
Wheat flour: 100g
Buckwheat flour: 100g
Salt: 5g
Sugar: 30g
Eggs: 2 pcs
Milk: 350ml
Butter
🍌 Filling:
Boiled offal
Butter: 20g
Onion: 100g
Garlic: 2 cloves
Chorizo ​​sausage: 150g
Sun-dried tomatoes: 70g
Salt
Pepper
🍌 Aioli Sauce:
Garlic: 2 cloves
Egg yolks: 2 pcs
Mustard: 10g
Lemon juice: 20g
Olive oil: 100ml
🍌 Breading:
Egg: 1 pc
Flour: 50g
Breadcrumbs: 50g

First, thoroughly wash and trim the offal. Then, place it in a pot of water, add roasted vegetables, spices, and salt, and simmer for 2 hours until tender. Afterward, let it cool in the broth. Pass the offal through a meat grinder and add it to the skillet with the sautéed onion, garlic, chorizo, and sun-dried tomatoes. Simmer for 5 minutes, turn off the heat, and season with salt and pepper to taste.
To make the crepes, mix the two types of flour, add the eggs, salt, and sugar, and gradually pour in the milk while stirring constantly. Melt the butter, add it to the batter, let it rest for 10–20 minutes, and then cook the crepes.
For the aioli, mash the garlic with salt, add the egg yolks, mustard, and lemon juice; mix thoroughly, then gradually whisk in the olive oil.
Fill the crepes with the offal mixture. Coat them in flour, egg, and breadcrumbs, then deep-fry until golden brown.
Serve the crepes with the aioli and fresh herbs.
🍌 / yupo_chef