1. Using an immersion blender, blend eggs with potato starch and salt. Mix in the water for two minutes on high.
2. Heat a 10-inch skillet to high heat. Evenly pour in one fourth of the batter and fry for three minutes or until edges begin to lift off the pan. Flip and fry for one minute. Remove from pan and repeat for remaining crepes.
3. Spread a thin layer of liver on each crepe. Cover with avocado and onion. Roll up carefully, then slice into pinwheels.