Herring-stuffed Crepe Pockets

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

Average: 0 (0 votes)

(0 votes)

Rate recipe

Save

Difficulty:

advanced

Difficulty

Preparation:

1 hr

Preparation

Calories:

768

calories

Calories

How many calories can I eat?

Nutritional values

1 serving contains
(Percentage of daily recommendation)

Our nutritional traffic light explained

more nutritional values

1 serving contains
(Percentage of daily recommendation)

Calories	768 kcal	(37 %)
Protein	35.1 g	(36 %)
Fat	46.9 g	(40 %)
Carbohydrates	51 g	(34 %)

Author of this recipe:

EAT-SMARTER

all recipes of this author

Ingredients

for

servings

For the crepes: 200 grams
Pastry flour; 250 milliliters
Milk; 3
medium Eggs; 1 teaspoon
Salt; 2 tablespoons
Clarified butter (for frying)

For the filling: 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

print shopping list

Preparation steps

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

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.

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.

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.