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Herring-stuffed Crepe Pockets

Herring-stuffed Crepe Pockets
768
calories
Calories
1 hr
Preparation
advanced
Difficulty

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)
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
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Preparation steps

1

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

2

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.

3

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.

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.