Pancakes with Herring Spread

Ingredients

• Chicken Egg 5 pieces
• Salt 1 tablespoon
• Water 10 fl oz
• Milk 25 fl oz
• Wheat Flour 5 oz
• Vegetable Oil 2 spoons
• Herring 2 pieces
• Pickled Cauliflower 5 oz
• Stale Bread 2 pieces
• Onion ½ heads
• Mayonnaise 5 oz

Step-by-Step Guide

Step 1

Fillet the herring. Place the fillets in a bowl, pour in 250 ml of milk, and let it sit in the refrigerator for 3 hours.

Step 2

Whip 2 eggs with salt until frothy.

Step 3

Pour boiling water into the eggs while continuing to whisk. The foam will double in volume. Gradually add 250 ml of cold milk, also without stopping the mixer.

Step 4

Finally, sift in the flour and add 2 tablespoons of vegetable oil. Mix well to avoid any lumps, and refrigerate the dough for 30 minutes.

Step 5

Preheat the crepe pan — for the first crepe, you can brush it with vegetable oil, but the subsequent ones can be cooked without it. Pour a little batter onto the pan and spread it evenly across the surface.

Step 6

Fry for about 2 minutes over medium heat, then flip and fry for another minute. Repeat this process with the remaining dough.

Step 7

Soak the bread in milk half an hour before you start filling the pancakes.

Step 8

Boil the remaining eggs hard and let them cool.

Step 9

Remove the herring from the milk, pat it dry with a paper towel, and chop it finely.

Step 10

Dice the cucumbers, eggs, and onion into small, even cubes. Place the herring in a bowl, add the bread (previously squeezed), eggs, cucumbers, and onion.

Step 11

Add mayonnaise and mix well.

Step 12

Spread the prepared forcemeat on half of the pancake and roll it up into a log. Repeat this with the remaining pancakes. Before serving, cut each roll in half at a slight angle.