Name: Herring-stuffed Crepe Pockets
Total time: 1 h
Yield: 4
Ingredients: 200 grams Pastry flour; 250 milliliters Milk; 3 medium Eggs; 1 teaspoon Salt; 2 tablespoons Clarified butter (for frying); 6 Pickled herring; 2 sour Apples; 1 Onion; 1 bunch Scallions; 2 tablespoons Butter; 2-4 tablespoons Fruit Vinegar; freshly ground pepper; 1 pinch Sugar

Ingredients

for 4 servings

For the crepes

200 grams Pastry flour

250 milliliters Milk

3 medium Eggs

1 teaspoon Salt

2 tablespoons Clarified butter (for frying)

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Preparation steps

Step 1/4

For the crepes, mix flour, milk, eggs and salt to a smooth batter. Cover batter and let rest for about 30 minutes.

Step 2/4

For the filling, rinse pickled herring, pat dry and cut into bite-size pieces. Rinse, quarter and core apples and cut into sticks. Peel onion and cut into rings. Rinse and trim scallions and chop finely.

Step 3/4

Briefly sauté onion, scallions and apples in butter, add vinegar and toss briefly. Transfer filling mixture to a bowl, mix in pickled herring and season with pepper and sugar.

Step 4/4

Briefly stir batter and fry in portions in clarified butter into 4 crepes. Spread filling onto finished crepes and fold up into pockets to serve.