Wash the liver, remove the membranes, and chop it in a blender.

Add salt, eggs, and seasonings to the liver mixture and stir until smooth.

Then add the sifted flour. Pour in the milk and, finally, add the vegetable oil to prevent the pancakes from sticking to the pan during cooking. The consistency of the pancake batter should be slightly thicker than that for regular crepes.

Fry the crepes as you would regular pancakes, on both sides, until golden brown, over medium heat. It is best to use a small frying pan, up to 20 cm in diameter, so that the crepes come out nicer and more uniform. You should get 10 liver crepes.

While the crepes are cooling, prepare the ingredients for frying. Finely chop the onion, grate the carrots on a coarse grater, and fry them in vegetable oil until soft. While frying, add salt and pepper.

Prepare the filling for the crepes: press the garlic and mix it with mayonnaise and dill.

Place the crepe on a plate and spread the garlic sauce and fried vegetables evenly over it.

Spread the fried sauce on each layer of crepe. You can alternate the spreading so that there is enough filling for all the crepes.

Sprinkle the cake with chopped fresh herbs and green onions. Place it in the refrigerator for a few hours to allow the flavors to blend.

The liver cake is ready. Enjoy!