Herring-stuffed Crepe Pockets
- For the crepes
- 200 grams
- 250 milliliters
- 1 teaspoon
- 2 tablespoons
Clarified butter (for frying)
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.