Savory Chicken Liver Crepe Cake Appetizer

Wash the chicken liver, remove any membranes, and finely chop it in a blender or food processor.
Add salt, eggs, and your preferred seasonings to the liver mixture and mix until smooth and well combined.
Add the sifted flour, then pour in the milk and finally stir in the vegetable oil. The batter should be slightly thicker than regular crepe batter.
Fry the crepes like regular pancakes on both sides over medium heat until lightly golden, using a small pan up to 8 inches (20 cm). You should get about 10 liver crepes.
While the crepes are cooling, finely chop the onion and grate the carrot, then sauté them in vegetable oil until soft, seasoning with salt and pepper.
Prepare the filling: press the garlic and mix it with mayonnaise and chopped dill.
Place one liver crepe on a plate and spread an even layer of garlic herb mayo and sautéed vegetables over the top.
Repeat with all the crepes, spreading the filling on each layer so it is enough for the entire cake.
Sprinkle the top with chopped fresh herbs and green onions, then refrigerate for a few hours so the flavors can meld.
Slice the chilled liver crepe cake into wedges and serve. Enjoy!