Stuffed pancakes. Snacks with pancakes on the holiday table recipes

Hello.

This note is for those who consider pancakes not only a wonderful type of breakfast, but also a completely satisfying lunch dish. Provided that they have minced meat.

If you have already had breakfast, or even just, and you have a few half-eaten pancakes left, then you can cook dinner by simply wrapping minced meat and a couple of other ingredients in them.

Let's talk about these ingredients. And besides that, let's see how to wrap a pancake so that it does not fall apart.

We will try to cover different ways stuffing and packaging to make it more interesting.

Pancake bags with meat filling

And let's start with one of the most original - a pancake bag. Plus it is in a very original presentation, which will look relevant on the festive table.

And the downside is that you can’t eat such bags holding them in your hands - the meat falls out. They need to be put on a plate and eaten with a fork.

Ingredients:

For filling:

• Minced pork - 0.5 kg
• Onion - one head
• Pigtail cheese - 40 grams
• Spices: thyme, nutmeg, barbecue spices, pepper, sugar, salt
• Refined sunflower oil for frying

For pancakes:

• Medium fat cow's milk - 1 cup (25 ml)
• Filtered or boiled water - 1 cup (250 ml)
• White wheat flour of the first grade - 1.5 cups (6 tablespoons with a large top)
• Chicken eggs - 2 pcs
• Sugar - 1 tbsp. l.
• Salt - 0.5 tsp
• Refined oil - 2.5 tbsp. (2 for the dough, 0.5 for greasing the pan)

Cooking:

1. First, prepare the pancake dough. To do this, combine all these ingredients in one deep bowl and beat them with a blender or mixer until smooth.

Flour should be added last and in small portions - a couple of tablespoons between beatings so that there are no lumps

2. Now grease the pan with vegetable oil and heat it over medium heat. When it warms up very well, we begin to bake pancakes, pouring the dough in small portions using a ladle. Shaking the pan, we ensure that the dough spreads over it in a uniform thin layer.

Fry pancakes on both sides for 30 seconds.

To easily flip the pancake, pry off its edges with a knife, put a spatula under the pancake to the middle of the pan and, making sure that the pancake has not burnt anywhere, turn it over, supporting it with your free hand by the edge.

The finished side should be ruddy, but no more; do not overcook the pancakes, otherwise they will become brittle

From the indicated amount of ingredients, you will get about 10-14 pancakes, depending on the size of the pan. But if this is a very small pancake, then the dough is enough for 20 pieces.

3. Now we are preparing the filling. To do this, cut the onion into small cubes and fry over medium heat for 5-7 minutes until golden brown.

4. Minced meat, fresh or defrosted, mix with spices and salt and add it to the onion. Fry it over medium heat, stirring occasionally until cooked through.

Minced meat is fried quickly, so it will take no more than 15 minutes.

5. Now it remains only to assemble the prepared elements. First, take a pigtail cheese and carefully disassemble it into fibers. We will tie pancake bags with them.

6. Put 2 tablespoons of meat filling into each pancake.

And we collect the pancake in a bag, collecting its edges with an accordion.

And tie it with a cheese ribbon.

7. Done. Very unusual, tasty and easy.

Bon Appetit!

Stuffed pancakes with minced meat and rice

You can also add rice to the stuffing as a filling.

For pancakes, I suggest doing yeast dough. If you don't like it, use the previous recipe

Ingredients:

Pancake dough:

• 1 liter of warm milk
• 1 glass of warm water (250ml)
• 3 eggs
• 1 heaping teaspoon of salt
• 2 heaping tablespoons of sugar
• 2 teaspoons dry yeast
• 600 g flour
• Sunflower oil for frying
• 50 -70 g butter for frying pancakes

For filling:

• 500 g minced meat
• 3 tablespoons rice (dry)
• 1 head onion
• Salt, ground black pepper

Cooking:

1. Pour warm milk and water, salt, sugar and yeast into one deep bowl. Break eggs into it and mix well. After that, gradually stir in the flour so that there are no lumps. It is best to use a mixer.

After that, remove the dough for 1 hour in a warm place.

2. We make the filling by mixing boiled rice, fried minced meat and onion fried until golden.

If the minced meat was prepared without spices, then do not forget to salt and pepper it.

3. When the dough has settled, you can start baking pancakes. We do this in the classic way, pouring a small amount of dough into a hot and oiled pan.

And baking it for 30-40 seconds on each side. After removing from the pan, coat them with butter on top so that the pancakes remain soft and elastic.

From the indicated amount of dough, 10 large pancakes will be obtained.

4. Stuff. We put a couple of tablespoons of the filling closer to the edge of the pancake,

bend it on three sides,

And we turn.

This method of stuffing is called a closed tube (it can also be open when the sides do not bend).

5. To prevent pancakes from unfolding, they need to be fried on one side to “fix” the shape.

To do this, put them in a heated pan with butter “seam” down and hold for literally 1 minute.

Ready. Bon Appetit!

Recipe for stuffing for pancakes from minced meat and eggs

Another popular type of filling for pancakes with minced meat is adding eggs to it. Many people make mistakes at this point and just add raw eggs to the fried mince.

With this method of cooking the filling, the taste and texture of the eggs is completely lost. It is better to take boiled.

To prepare the filling you will need:

• Boiled egg - 3 pcs
• Minced meat - 300 g
• 1 bulb
• Spices - to taste
• Olives - to taste

Cooking:

1. First, fry finely chopped onions in a pan. When it turns golden (after 7-8 minutes), add fresh or defrosted minced meat to it.

2. After 10 minutes, add chopped olives to the minced meat.

3. Fry minced meat over medium heat until fully cooked for 15-20 minutes.

4. When the minced meat is ready, let it cool down and mix with finely chopped eggs. We wrap the resulting filling in prepared pancakes.

Pancakes can be baked any way you like. The main thing is not to put a lot of sugar in them when cooking.

How to cook pancakes with meat and potatoes: video recipe

And here is a very curious recipe for minced meat and potatoes. I have not tried this one yet, as I literally just came across it. For some reason, it never occurred to me to cook minced meat, in which meat and potatoes are twisted together. I think this is a very interesting move.

Stuffed pancakes stuffed with minced meat and mushrooms

And again, an unusual way to cook stuffed pancakes. At first glance, you won’t understand whether these are pancakes or pies.

Moreover, the usual pancake dough is prepared, only the pancake is made a little thicker so that nothing falls apart

Ingredients:

For test:

• 1 liter of milk
• 1 tsp salt
• 1 tbsp Sahara
• 3 cups (250 ml) flour
• 2 eggs
• 1 tsp soda
• 1 tbsp vegetable oil

For filling:

• Onion - 1 pc.
• carrots - 1 pc.
• mushrooms - 200 g
• minced meat - 500 g

Cooking:

1. There is nothing unusual in preparing dough for pancakes: we take a bowl of flour, add salt, sugar and eggs to it and start mixing, gradually pouring in milk.

When the mixture becomes homogeneous, add vegetable oil. At the very end, add soda quenched with vinegar. That is, in a saucer with soda, add literally a tablespoon of 9% vinegar and mix quickly. And while the soda hisses, pour it into a bowl of dough. Mix thoroughly again.

Soda is needed to make pancakes airy and with holes when frying

The dough is ready, let's move on to the filling.

2. First, fry finely chopped onion over medium heat along with carrots, grated on a coarse grater. Literally 5 minutes.

Then add not coarsely chopped fresh or thawed mushrooms to the pan.

Mushrooms need to be taken those that do not need preliminary heat treatment, for example, champignons

We also fry the mushrooms for no longer than 5 minutes, after which we send the minced meat to the pan. And fry until cooked for 15-20 minutes, not forgetting to stir occasionally.

3. Now everything is ready to create stuffed pancakes.

Heat a frying pan over medium heat and grease it with oil. Pour a portion of the dough so that it is evenly distributed in the pan.

When we see that the dough is already baked around the edges, we put the filling of meat with mushrooms on one half of the pancake.

And we cover them with the second half and do not crush it much with a spatula.

The trick here is that when you cover the filling, the dough on top is not yet baked. Then it sticks together with the bottom half and you get a whole "pie"

Fry the resulting half for another 30-40 seconds, then turn the pancake over and fry the other half for another minute so that the dough inside is well baked.

As soon as one pancake is cooked, immediately pour the next portion of the dough.

Ready. Bon Appetit!

As you can see, using different products, you can diversify the usual recipe for pancakes with minced meat. And you can spend even less effort. For example, if you add cheese to the still hot minced meat in the first recipe, you will get stuffed pancakes with cheese.

I hope this note has awakened your imagination and you will come up to Shrove Tuesday in all weapons.

Thank you for your attention.

There are dozens of variations of pancake dough. Lenten and rich, “with and without salt”, thin, velvet or lace, made from rye, buckwheat or wheat flour, kefir or milk - each housewife has her own signature recipe.

Lifehacker has repeatedly shared recipes for pancake dough and even told,.

You can choose one of these options or bake your own pancakes. The main thing is that the dough fits the filler.

Meat

Ingredients:
● 350 g of boiled meat (low-fat pork or beef);
● 2 medium bulbs;
● salt, pepper to taste;
● butter for frying.

Boil the meat and chop finely. Finely chop the onion and fry in butter until translucent. Add meat to the skillet. Salt, pepper and fry for about 10 more minutes. Put the filling on the pancakes and wrap.

chicken

Ingredients:
● 500 g chicken breast;
● 2 tbsp. l. sour cream;
● 100 g of cheese;
● 1 medium onion;
● 1 garlic clove;
● salt, pepper to taste;
● butter for frying.

Boil the breast in salted water, cool and cut (or pass through a meat grinder). Saute finely chopped onion in butter until translucent. Mix chicken and onion, add crushed garlic, sour cream and cheese, grated on a coarse grater. Salt, pepper, mix thoroughly. Stuff pancakes, folding them into an envelope, and fry a little in butter.

Hepatic

Ingredients:
● 600 g beef liver;
● 3 small onions;
● 2 medium carrots;
● 2 chicken eggs;
● salt, pepper to taste;
● butter for frying.

Peel onions and carrots, finely chop. Boil the liver and pass through a meat grinder. Fry onions and carrots, at the end of frying add the passed liver to them and fry for a few more minutes. Boil the eggs, finely chop and add to the liver, onions and carrots. Salt, pepper and mix well. Make pancakes. Fry further if desired.

Sausage

Ingredients:
● 300 g "Doctor's" sausage;
● 100 g of hard cheese;
● 50 g of sour cream;
● 0.5 tsp. mustard.

Skip the sausage through a meat grinder. Grate the cheese on a coarse grater. Mix sausage meat, cheese, sour cream and mustard. Stuff the pancakes with the mixture. Ham can be used instead of boiled sausage, and cream cheese can be used instead of hard cheese.

With salmon and dill

Ingredients:
● 300 g salmon fillet;
● 200 g of champignons;
● 170 ml hollandaise sauce;
● 2 sprigs of dill;
● 30 g butter;
● ground black pepper.

Wash the mushrooms, chop and fry in butter for about 5 minutes (until they become soft). Boil salmon fillet (4-5 minutes). Chop the dill and mix with the hollandaise sauce. Put a little fish, mushrooms in the center of each pancake, pour over the sauce and pepper. Roll pancakes into triangles and send to a baking sheet with high sides. Top the pancakes with the rest of the sauce. Bake for 10-15 minutes at a temperature of 180 ºС. There are hot.

With salmon and mascarpone

Ingredients:
● 300 g of mascarpone;
● 300 g of smoked salmon;
● 2 tsp. Dijon mustard;
● lemon juice, salt and pepper to taste.

Aksenya/Depositphotos.com

Cut the salmon into small pieces. Grease each pancake with cheese and Dijon mustard, lay the fish, sprinkle with lemon juice, salt and pepper to taste, and then wrap.

Crab

Ingredients:
● 200 g crab sticks;
● 200 ml of milk;
● 2 chicken eggs;
● 150 g of green peas;
● 2 tbsp. l. flour;
● 2 tbsp. l. butter;
● 2 green onions;
● salt to taste.

Let's prepare the sauce first. To do this, melt the butter, add flour and cook over medium heat for 2 minutes, stirring constantly. Then pour in the milk (without ceasing to stir) and cook until thickened (about 5 more minutes). Salt to taste and remove from heat. For filling crab sticks and finely chop the hard-boiled eggs. Onion cut into rings. Mix crab sticks, onion, eggs and green pea(preliminarily drain the liquid). Fill the resulting mixture with sauce. Wrap the filling in pancakes.

egg

Ingredients:
● 6 chicken eggs;
● 1 bunch of green onions;
● salt and mayonnaise to taste.

Hard boil eggs, peel and finely chop. Also finely chop the green onion. Mix the ingredients, add a little mayonnaise (preferably homemade) and salt. Filling stuffed pancakes.

With fried eggs and ham

Ingredients:
● 20 g butter;
● 8 chicken eggs;
● 40 g of hard cheese;
● 8 slices of ham.

Lubricate the pan with butter (a little) and heat the finished pancake on it on both sides. Crack an egg into a bowl. Put the ham and a little grated cheese on the pancake. Then carefully pour the egg from the bowl into the center. Wrap the edges of the pancake so that the egg does not spread. The higher the temperature, the faster the protein will set. Therefore, you can cover the pan with a lid. When the fried eggs are fried, remove the pancake from the pan and repeat everything with the next one. This amount of ingredients will make eight pancakes.

Cheese with spinach

Ingredients:
● 600 ml of milk;
● 60 g butter;
● 40 g flour;
● 1 Bay leaf;
● 65 ml heavy cream;
● 450 g of spinach;
● 150 g of ricotta and gorgonzola;
● 100 g of parmesan and mozzarella;
● 1 bunch of green onions;
● salt, pepper and nutmeg to taste.

To prepare the sauce, mix milk, 50 grams of butter, flour and bay leaf in a saucepan. Bring to a boil and then until thickened. Salt, pepper and season with grated nutmeg. Reduce heat and cook for 2 more minutes. Add cream at the end.

Wash the spinach and fry in the remaining butter (1-2 minutes). Then drain excess liquid through a colander. Add crumbled gorgonzola, ricotta and 60 grams of parmesan to the spinach (you can also add nutmeg if you wish). Pepper, mix. Then add finely chopped green onions and 2 tablespoons of cooked sauce.

Stuff the pancakes and place in a buttered baking dish. Bake for 25-30 minutes at 200 ºС. Sprinkle the finished pancakes with mozzarella and the remaining parmesan. Serve with sauce.

Cheesy with broccoli

Ingredients:
● 50 g cheddar;
● 50 g parmesan;
● 150 ml cream;
● broccoli;
● salt.

Heat cream over low heat. Stirring constantly, add grated cheeses and salt. Continue stirring until the cheeses have melted and the sauce has thickened. Then remove from fire.

Boil broccoli in boiling water (2 minutes), then drain in a colander and rinse cold water. This will keep the color of the cabbage.

Put broccoli (3-4 pieces) on cooked pancakes and pour over cheese sauce. Roll up the pancakes and pour the remaining sauce on top.

Cheese spicy

Ingredients:
● 200 g cream cheese;
● 1 tsp. grated horseradish;
● 1 bunch of dill.

Chop the dill and mix with all the ingredients. Beat the resulting mixture in a blender. Make pancakes.

Curd cream

Ingredients:
● 200 g of cottage cheese;
● 100 ml heavy cream;
● 4 tbsp. l. milk;
● 3 tbsp. l. chopped greens.

Mix cottage cheese with milk until creamy. Salt, pepper and add herbs. Whip the cream and gently fold into the curd mixture. Spread pancakes (for example, buckwheat) with the resulting curd cream and serve.

Curd with raisins

Ingredients:
● 500 g of cottage cheese;
● 2 tbsp. l. sour cream;
● 0.5 cups of raisins;
● 1 yolk;
● 3 tbsp. l. Sahara;
● 1 tsp. vanilla;
● butter.

Rub cottage cheese through a sieve, add egg yolk and sour cream. Mix thoroughly until smooth. Add sugar, vanilla and raisins. Mix again. Hold for 1.5-2 hours in the refrigerator. During this time, bake thin pancakes and stuff them with curd mass with raisins. Fry the resulting envelopes or triangles (to your taste) in butter until golden brown.

mushroom

Ingredients:
● 300 g wild mushrooms (frozen);
● 3-4 medium bulbs;
● 1 medium carrot;
● 2 chicken eggs;
● salt, pepper to taste;

Defrost mushrooms, cut and fry over medium heat in creamy and vegetable oil. Separately, fry the onion and carrot in vegetable oil until golden brown. Hard boil eggs and chop. Combine all ingredients, salt and pepper. Stuff pancakes with stuffing. It is best to bake thin non-yeast pancakes.

Mushroom with cheese sauce

Ingredients:
● 500 g of champignons;
● 250 g of hard cheese;
● 1 medium onion;
● 2 tbsp. l. flour;
● 2 tbsp. l. sour cream;
● 1.5 cups of milk;
● salt and pepper to taste;

koji6aca/Depositphotos.com

Finely chop the mushrooms and onion and fry in vegetable oil. Add flour and stir. Then pour in milk, add sour cream, salt and pepper. Mix thoroughly and bring to a boil. Spread pancakes with the resulting filling, roll them up and place them in a baking dish. Sprinkle with grated cheese and put in the oven for 15 minutes at a temperature of 200 ° C.

cabbage

Ingredients:
● 300 g fresh cabbage;
● 2-3 small onions;
● 3 chicken eggs;
● salt and pepper to taste;
● butter and vegetable oil for frying.

Finely chop the cabbage and fry in butter. Finely chop the onion and fry in vegetable oil (separately). Hard boil eggs, chop. Combine all ingredients, salt and pepper the filling. Stuff her pancakes.

Beetroot

Ingredients:
● 2 small beets;
● 100 g walnuts(cleaned);
● 200 g cream cheese;
● 2 cloves of garlic;
● salt and pepper to taste.

Wash the beetroot, dry it, wrap it in foil, put it on a baking sheet and bake for an hour at a temperature of 200 ºС. After that, cool, peel and grate. Squeeze out the juice and add chopped garlic and nuts to the beets. Salt and pepper. Grease each pancake first with cream cheese, and then with beetroot mass. Roll up pancakes. Then send to the refrigerator for an hour. Before serving, pancake rolls with beetroot filling can be cut.

Zucchini

Ingredients:
● 400 g zucchini;
● 1 medium onion;
● 100 g of hard cheese;
● salt and pepper to taste;
● vegetable oil for frying.

Peel the zucchini and grate on a coarse grater. Peel the onion and chop finely. Grate the cheese on a medium grater. Fry the onion in vegetable oil until translucent. Add zucchini to the onion, salt, pepper and fry over moderate heat. Then add the cheese and fry the vegetables until the cheese melts. Wrap the resulting filling in pancakes.

With bell pepper

Ingredients:
● 2 sweet bell peppers;
● 450 g canned tomatoes;
● 100 g parmesan;
● 1 medium onion;
● 1 garlic clove;
● 1 tbsp. l. chopped parsley;
● 1 tbsp. l. olive oil;
● salt and ground red pepper to taste.

Wash the peppers, remove the seeds (see how to quickly remove the seeds from the pepper) and cut into thin strips. Peel onion and garlic and finely chop. Sauté the onion in olive oil (about 5 minutes). Then add pepper to it, salt. Simmer vegetables covered over medium heat for 15 minutes. Mash the tomatoes with a fork and, together with the juice, add to the pan to the onion and pepper. Simmer covered again for 15 minutes. At the end, add garlic and red ground pepper.

teresaterra/Depositphotos.com

Sprinkle each pancake with grated Parmesan cheese, and spread the prepared filling on top. Roll the pancakes into rolls and place in a baking dish. Then send to the oven preheated to 200 ºС for 15 minutes. Sprinkle with chopped parsley before serving.

walnut

Ingredients:
● 500 ml of milk;
● 120 g of sugar;
● 100 g of a mixture of ground nuts (hazelnuts, almonds, walnuts and others);
● 120 g butter;
● 1 tbsp. l. flour;
● nut syrup.

Combine milk, nuts and flour in a saucepan and place over medium heat. Cook until the mass thickens. Remove from heat, cool, add softened butter and beat the mixture with a mixer. Then add some nut syrup and mix.

Chocolate

Ingredients:
● 100 g of dark chocolate;
● 50 g butter;
● 1–2 tbsp. l. water;
● 2 tbsp. l. powdered sugar;
● fresh or canned fruit to taste.

Melt chocolate in a water bath: pour water into a saucepan and add chocolate broken into pieces. Melt the butter in a separate bowl. Pour the melted butter into the melted chocolate in a thin stream, stirring constantly. Add powdered sugar and stir until smooth. Spread pancakes with the resulting chocolate icing and add slices of fresh or canned fruits (pineapples, peaches, etc.).

Caramel with strawberries and almonds

Ingredients:
● 200 ml heavy cream (33%);
● 150 g + 2 tsp. Sahara;
● 60 ml of water;
● 20 g fresh strawberries;
● 300 ml Greek yogurt;
● 2 tbsp. l. roasted almonds.

Prepare the caramel sauce in a saucepan or heavy saucepan. To do this, pour sugar into a saucepan and add a little water (you just need to moisten the sugar). When the sugar is completely dissolved, pour the warmed (!) cream into it. Whisking vigorously, let the sauce thicken and remove from heat.

Cut strawberries, sprinkle with 2 teaspoons of sugar and let stand for a while. Then put the strawberries on thin pancakes, drizzle with caramel and roll up. Top with Greek yogurt and sprinkle with almonds.

Honey

Ingredients:
● 500 g of cottage cheese;
● 2 tbsp. l. honey;
● some walnuts and raisins.

Mix cottage cheese with honey and beat in a blender until creamy. Add crushed walnuts and washed raisins. To stir thoroughly. Stuff pancakes and fry in butter until golden brown.

Banana

Ingredients:
● 3 bananas;
● 70 g butter;
● 1 lemon;
● 2 tbsp. l. Sahara.

Beat softened butter with sugar using a mixer. Mash the bananas with a fork and drizzle the resulting puree with the juice of one lemon. Mix. Add puree to butter and sugar and beat again. Stuff thin sweet pancakes with banana mixture.

Combine orange juice, icing sugar, jam and butter in a saucepan. Put on fire, bring to a boil and cook for 15 minutes. When the sauce thickens and "sits", add the liqueur. Cook for a couple more minutes over low heat. Serve with pancakes "Suzette".

Lemon with meringue

Whip cream or use ready-made. Grind the zest of half a lemon and send to whipped cream along with a spoonful of lemon cream and lemon juice (the second half of a lemon). Beat until creamy. Break the meringue into pieces and mix with the remaining lemon cream. Lubricate the pancakes with whipped cream with lemon and add the meringue mixture. Roll up and sprinkle with powdered sugar on top.

Apple

Ingredients:
● 4 medium apples;
● 50 g of powdered sugar;
● 50 g milk chocolate;
● 15 ml of water.

Wash the apples, remove the core and cut into small slices. Combine water, sugar and apples in a saucepan. Bring to a boil and simmer for 5 minutes over low heat until the apples are soft. If syrup seems unsweetened, sweeten to taste. Allow to cool slightly and add chopped chocolate into small pieces. Wrap the filling in pancakes and place them on a baking sheet lined with parchment paper. Sprinkle with powdered sugar on top and send for a few minutes in a hot oven to caramelize sugar and form a crisp.

Blueberry

Ingredients:
● 300 g blueberries (frozen);
● 125 ml orange juice;
● 60 ml of water;
● 2 tbsp. l. freshly squeezed lemon juice;
● 1 tsp. ground lemon zest;
● 4 tsp. corn flour;
● 2 tbsp. l. cane sugar;
● ¼ tsp. cinnamon.

In a small saucepan, combine orange and lemon juice and blueberries. Bring it to a boil over medium heat, add the zest and cinnamon and reduce the heat to low. Mix in a bowl cornmeal and water so that there are no lumps. Add flour as well as cane sugar to the pan with the blueberries. Cook until thickened. Remove from fire and cool slightly. For this filling, thick pancakes such as fritters are best suited.

Berry - mix

Ingredients:
● a glass of raspberries, currants, cherries (pitted) or other favorite berries;
● 2 medium apples;
● 0.5 cups of powdered sugar;
● 0.5 cup chopped walnuts;
● 4 tbsp. l. raisins.

Wash the berries and place them on a paper towel to dry. Peel the apples, remove the core and grate on a coarse grater. Then mix them with nuts, powder and raisins. Combine berries and apple mixture. Stuff pancakes with a berry mix, folding them into an envelope or a triangle.

nilswey/depositphotos.com

By the way, there are many ways to roll pancakes. Some of them are in this video.

What do you eat pancakes with? Share your toppings in the comments.

How to cook how to stuff pancakes recipes - Full description cooking to make the dish very tasty and original.

Maslenitsa is just an expanse for pancake lovers! I offer you several recipes for stuffed pancakes that you can pamper your loved ones on Shrovetide week, and not only.

Stuffed pancakes (or stuffed pancakes) can be served at any time - this is a delicious breakfast, lunch, and dinner. Even on the festive table, stuffed pancakes will always find a worthy place. For breakfast, pancakes are usually prepared with sweet fillings - with cottage cheese, bananas. Pancakes stuffed with meat or mushrooms are often baked in the oven - with cheese or béchamel sauce. Filled pancakes can be rolled up with an envelope, or simply with a tube (if after stuffing the pancakes do not need to be fried again in a pan and turned over). It is more convenient to stuff pancakes in milk, without soda or baking powder, they are obtained without holes.
Crispy pancakes with sauerkraut and mushrooms

These pancakes can be baked and stuffed in advance, and fried right before serving. Pancakes are crispy because they are rolled in egg and breadcrumbs before frying.
Ingredients:
Servings: 10

· Dough:
200 ml carbonated mineral water
250 ml milk
· 2 eggs
· 2 cups of flour
· a pinch of salt
· Stuffing
500 g sauerkraut
500 g champignons
1 medium onion
salt and pepper to taste
5 tablespoons vegetable oil
· Breading
1 egg
100 g breadcrumbs
2 tablespoons vegetable oil for frying
Cooking method:

1. Mix all the ingredients for the dough, it is very convenient to do this in a blender.
2. Fry the pancakes in a frying pan, greased with a small amount of hot oil, put in a pile on a plate to cool.
3. Prepare the filling: sauerkraut stew or boil until softened. When cool - squeeze excess water and finely chop.
4. Wash mushrooms, peel and grate on a coarse grater.
5. Peel and finely chop the onion. Fry in a pan with oil. Then add the mushrooms and cook until the liquid has evaporated. Then add cabbage. Simmer for 10 minutes, salt and pepper to taste.
6. Spread a tablespoon of filling on each pancake and wrap tightly with an envelope. After that, the pancakes can be folded and stored in the refrigerator, and fried right before serving.
7. Dip each pancake in beaten egg and roll in breadcrumbs, then fry in hot vegetable oil until golden brown.

Pancakes with liver

Recipe thin pancakes with cookies. The filling from the liver turns out to be very tasty. Be sure to try.
Ingredients:
Servings: 6 2 eggs
2 glasses of milk
2 glasses of water
· salt
2 tablespoons Sahara
3 cups flour
2 tablespoons vegetable oil
· For filling:
600 g beef liver
3 bulbs
2 carrots
2 boiled eggs
· salt pepper
butter for frying
Cooking method
1. Prepare pancakes: lightly beat the eggs, add milk and water, salt, sugar, gradually add the sifted flour, stirring constantly so that there are no lumps. Add vegetable oil.
2. In the meantime, prepare the filling: coarsely chop the onion, liver and grate the carrot. Fry the liver in oil for about 10 minutes. Separately, fry the onion with carrots. Pass the liver with onions and carrots through a meat grinder. Salt and season with pepper. Chop the eggs and add to the filling.
3. Fry pancakes from the dough, then put the filling from the liver on each pancake. Roll up and fry the pancakes until golden brown in butter.

Pancakes stuffed with cheese


Delicious pancakes stuffed with cheese.
Ingredients:
Servings: 4
- 1 cup flour
2 glasses of milk
· 2 eggs
2 tablespoons Sahara
· a pinch of salt
frying oil
200 g cheese
Cooking method:

1. Prepare the dough for pancakes - beat milk with sugar and egg. Add a little salt and gradually add flour, kneading a homogeneous dough.
2. Heat up the pan and bake pancakes.
3. Cheese grate on a coarse grater.
4. Put a little cheese on each pancake, roll the pancake into a tube and place on a baking sheet.
5. Bake in the oven for about 5 minutes to melt the cheese.

Pancakes with cabbage

Delicious pancakes stuffed with cabbage and egg.
Ingredients :
Servings: 4

1/2 head of cabbage (for stuffing)
4 eggs (for stuffing)
4 tablespoons butter
1 cup flour (for dough)
2 eggs (for dough)
2 cups milk (for dough)
1 tbsp sugar (for dough)
a pinch of salt (for the dough)
frying oil
Cooking method:

1. Prepare the filling - finely chop the cabbage. Fry in butter until tender. Cool down.
2. Boil eggs. Chop them finely and mix with the finished cabbage. Salt, mix.
3. Prepare the dough for pancakes - mix milk with eggs. salt and sugar. Gradually lead the flour.
4. In a hot frying pan, adding a small amount of oil, bake pancakes.
5. Put the stuffing (about 1 tbsp) on the pancake and roll up. Fry in butter.

Pancakes with meat

Recipe for thin pancakes with meat. You can cook with minced meat, but it turns out very tasty with boiled beef, scrolled with fried onions.
Ingredients:
Servings: 6
· 2 eggs
2 glasses of milk
2 glasses of water
· salt
2 tablespoons Sahara
3 cups flour
2 tablespoons vegetable oil
· For filling
2 tablespoons butter oil for frying
2 bulbs
700 g boiled beef
· salt pepper
Cooking method:

1. Prepare pancakes: lightly beat the eggs, add milk and water, salt, sugar, gradually add the sifted flour, stirring constantly so that there are no lumps. Add vegetable oil, let the dough stand for 15 minutes.
2. Meanwhile, prepare the filling: finely chop the onion, fry in butter until translucent. Skip the beef through a meat grinder with fried onions. Salt and season with pepper.
3. Fry pancakes from the dough, then put the meat filling on each pancake. Roll up into an envelope.
4. Fry pancakes in butter until golden brown.

pancake roll

A new way to serve pancakes. Rice in the filling can be replaced with millet.
Ingredients:
Servings: 4

100 g flour (3/4 cup)
1 pinch of salt
1 egg
1 egg yolk
300 ml milk
1 tbsp vegetable oil
Toppings for each pancake:
1 tbsp boiled rice
1/2 boiled chopped egg
2 tablespoons cottage cheese
1 egg for greasing
Cooking method:

1. Place flour and salt in a large bowl and make a well in the center. Break the egg, yolk and some milk into this recess.
2. Whisk together egg and milk. Then gradually grab the flour from the edges to the center. Add milk until the dough is the consistency of semi-whipped cream. Beat the dough until smooth, then add vegetable oil. Stir in more milk, the dough should become like liquid cream. Close the dish and let the dough rest for 30 minutes. - this will give the dough airiness.
3. Bake in a well-heated skillet big size pre-lubricated with oil.
4. Lubricate the finished pancake with oil and put the filling on it in layers: a layer of rice, then an egg and cottage cheese on top. Roll the pancake into a roll, put in a mold. Roll a few of these rolls, and when the form is full, grease them with a beaten egg and bake in the oven for 10 minutes at a temperature of 180C.

Pancakes with red caviar.

Thin pancakes stuffed with cream cheese and red caviar. A very traditional dish that will decorate the table for any holiday.
Ingredients:
Servings: 40

2 glasses of milk
· 3 eggs
4 tablespoons Sahara
1/2 tsp salt
1 cup flour
3 tablespoons olive oil
100 g Philadelphia cream cheese or butter
bunch of dill
150 g caviar
Cooking method:

1. Whisk milk with eggs, sugar and salt.
2. Gradually add flour, beat with a mixer so that there are no lumps.
3. Add to test olive oil.
4. Fry pancakes in a well-heated pan.
5. Whisk cream cheese (or butter) with finely chopped dill. Cheese should be at room temperature.
6. After the pancakes have cooled slightly, spread cheese on each pancake, lay out the caviar, roll into a tube.
7. Cut each pancake into several pieces (3-4). Lay cut side down.

Pancakes with cottage cheese (light and fast)

This pancake recipe is very simple, quick, tasty and healthy.
Ingredients:
Servings: 10

1.5 st. flour
0.5 st. Sahara
0.5 tsp soda
· 3 eggs
2 glasses of milk
1 glass of water
2 cups cottage cheese (optional - in the filling)
· raisin
sugar to taste

Cooking method:
1. Sift flour, mix with sugar and soda.
2. Add 2 eggs one at a time and mix.
3. Pour in water and milk.
4. Beat with a mixer or whisk.
5. Fry pancakes in a hot pan with a little oil.
6. Mix cottage cheese with one egg and sugar. Stuff pancakes with cottage cheese and raisins.

Pancakes with bananas

Pancakes in French recipe, with bananas, filled with sweet sauce and topped with whipped cream.
Ingredients:
Servings: 6

1 cup flour
1/4 cup powdered sugar
· 2 eggs
1 glass of milk
3 tablespoons butter, melt
1 tsp vanilla extract or vanilla sugar
1/4 tsp salt
· Sauce:
50 g butter
1/4 cup brown sugar
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 cup 10% cream
bananas, cut in half lengthwise
1 1/2 cups heavy whipping cream (min. 33%)
1 pinch ground cinnamon
Cooking method:

1. Sift flour and powdered sugar into a bowl. Add egg, milk, butter, vanilla and salt; whisk until a homogeneous mass is obtained.
2. Heat a frying pan with a diameter of 20 cm, lightly oiled. Add about 3 tbsp. test. Tilt the pan so that the batter spills over the bottom of the pan. Fry until browned; turn over and fry the other side. Repeat the process with the remaining batter, brushing the skillet with oil as needed.
3. Melt 50 g butter in a large frying pan. Add brown sugar, 1/4 tsp. cinnamon and nutmeg. Add cream and cook until sauce thickens slightly. Add the bananas in batches of half to the skillet; simmer for 2-3 minutes, pouring sauce over them with a spoon. Remove from fire.
Roll a pancake around each banana half and place on a serving platter. Use a spoon to pour the sauce over the pancakes. Top with whipped cream and a pinch of cinnamon.
Bon Appetit!

They prepared it. Look what happened

How to stuff pancakes - delicious ideas

Pancakes are a universal dish of Russian cuisine, they can be wrapped different fillings and, thus, get a huge variety of tastes.

Consider interesting gourmet and budget options how to stuff pancakes; the recipes include both sweet and meat, vegetable, and fish fillings. Such an appetizer can be served at the festive table, for breakfast, taken with you on the road or just a bite to eat, because it is not necessary to warm them before eating.

Recipe for stuffing pancakes

How to cook stuffed pancakes

There are a huge number of recipes for pancake dough: on milk, kefir, water, whey, yogurt, there are even options for fruit and vegetable juices.

But for stuffing it is best to use the classic version - in milk. In such a dough, do not add a lot of soda so that there are few holes. If the pancakes turn out to be too “perforated”, then the filling from them may begin to flow out.

So, consider a pancake recipe that is ideal for wrapping stuffing in it.

1. Dissolve salt, sugar, soda in warm milk, beat everything with a whisk or mixer.
2. Crack the eggs into the liquid and stir as well.
3. Slowly add the flour while stirring the dough.
4. When there are no lumps left, and the mass is homogeneous, add vegetable oil and mix everything well again - the dough is ready for baking.

And now let's move on to the main thing - various fillings, which can be prepared for stuffing golden "cakes".

How to stuff pancakes: sweet recipes

Cottage cheese and dried fruits

For 250 g of cottage cheese, take a handful of raisins and 4-5 pcs. dried apricots. Rinse dried fruits, dry, cut dried apricots into small pieces and mix with cottage cheese, adding 3-4 tbsp. l. Sahara. If the cottage cheese is dry, you can add a little sour cream or cream to it. Stuff the pancakes with the stuffing.

A detailed recipe for such pancakes with all kinds of fillings can be found on our website.

Pancakes with cottage cheese and raisins

Banana cream filling

A couple of bananas, 50-70 ml of cream and 2 tbsp. grind sugar with a blender. Everything is ready! It's simple and fast way than you can stuff pancakes for a tea party or for breakfast.

Read more detailed recipes for similar pancakes on the site.

Yogurt and berry filling

You can use fresh berries or frozen ones. Take any to your taste: raspberries, strawberries, blackberries, currants, blueberries, cranberries.

For 100 g of berries you need 3 tbsp. fresh yogurt and 2 tbsp. Sahara. Mix everything and wrap in "flat cakes".

For those who love berries, another recipe for berry pancakes will be a pleasant novelty.

To prepare this sweet "minced meat", you will need: apples, honey, walnuts. Calculate the proportions based on the number of your pancakes. For 1 medium apple you need 1 tsp. honey and a small handful of nuts.

• Peel apples and cut into small cubes.
• Pour some vegetable oil into a frying pan and heat it up.
• When the kitchen utensils are hot, put apples, honey and nuts in it. Fry all ingredients for 5-7 minutes.
• Stuff the pancakes with the stuffing.

You can find more options for sweet fillings in our separate article.

Sweet toppings for thin pancakes

How to stuff pancakes: ideas of "economy class"

We all have times when we need to think about saving. But this does not mean at all that you should deny yourself delicious food and there are only insipid banal dishes. Especially for you, we have made a selection of cheap fillings, the products for the preparation of which are available to absolutely everyone.

Several inexpensive recipes We will now describe in detail the fillings for homemade pancakes.

Minced chicken liver

Soak a pound of chicken liver in water or milk for 40 minutes. Peel and cut a couple of onions. Heat a little oil in a frying pan, lightly fry the onion, then add the liver. Salt, pepper, you can add spices to your taste.

Fry the liver for 15 minutes. Cool the mass and grind with a blender into minced meat or pass through a meat grinder. Stuff the pancakes with the stuffing.

You can use whole pieces of liver, in which case fry it without onions.

You can take the cheapest mushrooms - oyster mushrooms. They are also very tasty when cooked well. Rinse half a kilo of oyster mushrooms, cut into thin strips and fry in a pan with onions.

Use the amount of onion at your discretion, but usually 2 heads are enough. You can also add seasonings of your choice.

Fry the mushrooms for 15-20 minutes over low heat, after pouring a little oil into the pan. Cool the finished filling and wrap it in the dough.

For lovers of mushroom fillings, we offer a couple more recipes for your favorite pancakes (in milk) with mushrooms.

A simple and affordable option for stuffing pancakes is the option with mashed potatoes.

Boil a few potatoes, crush them, adding a little butter and milk to them (the latter is not necessary). Wrap puree in pancakes - and a hearty snack is ready.

Zucchini is a tasty and inexpensive vegetable. Take 3-4 pcs. clean them, cut into small cubes. Chop a couple of onions and peel 1 clove of garlic. Pour a little oil into the pan, fry the onion lightly, then add the zucchini. Salt, pepper the mass.

Roast vegetables for 15 minutes over medium heat. Then, when the fire is out, squeeze a clove of garlic into the zucchini through a press or just finely chop it. Mix everything. Optionally, you can add chopped greens - the filling is ready.

And a few more variations of pancakes.

Cheese-sausage filling

Use any boiled sausage and cheese. Cut both into small cubes. Stuff the pancakes with the ingredients obtained and put them in the microwave for a few minutes (or in a preheated oven for 10 minutes). This will allow the cheese to melt, making the filling tastier.

Another one for your attention original recipe pancakes with ham and cheese.

Fish fillings for milk pancakes

Stuffing with pieces of red fish

For this delicacy stuffing, you will need a fillet of salted red fish, melted cheese (any) and herbs (dill, parsley).

• Clean the fish from bones, cut into small slices.
• Chop greens finely.
• Lubricate each pancake in the middle with a small amount of melted cheese, put a piece of fish on top, sprinkle everything with herbs and wrap.

This is a great option for stuffing pancakes for the festive table. Alas, red fish is expensive and it is not always possible to treat yourself to it in weekdays, but if there is such an opportunity - do not deny yourself the pleasure.

For festive feast we offer you a few more recipes for pancake treats with red fish.

You can take any medium sized fish. Boil it until cooked, cool, peel the bones. Add a little chopped greens to the resulting fillet (to your taste).

If you want minced meat juicier, then fry finely chopped onion until golden brown and also add it to the fish. Rub everything with a blender and you can stuff the pancakes with the minced meat.

Toppings for pancakes: ideas for an amateur

Hard boil 5-6 eggs. Boil 100 g of rice until cooked. Chop green onion and dill. Finely chop or grate the eggs. Mix together all the products, salt, pepper - the filling is ready.

Fry half a kilo of ground beef in a pan with onions until tender. Don't forget to add salt and spices. You can add finely chopped greens to the finished meat. Cool the stuffing and stuff pancakes with it.

Exactly the same filling can be prepared from chicken meat. If you want to increase the volume of minced meat, then add a little boiled rice to it.

For this stuffing, you will need cottage cheese (it is better if it is cottage cheese paste), cucumber, herbs, garlic. Grate the cucumber and mix with cottage cheese, add chopped head of garlic there. Salt the filling, mix well and you can wrap the pancakes.

Of course, this is not all possible options than stuffing pancakes. We have selected for you the most delicious and affordable recipes. You can come up with your own ideas for the filling.

There are no restrictions in this matter - in pancakes, according to by and large you can wrap whatever you want. Do not be afraid to experiment, because this is how new culinary masterpieces are created.

50 Stuffed Spring Roll Recipes - Quick and Easy

Perhaps the most popular variation of stuffed pancakes is many favorite pancakes with cottage cheese. As for me, pancakes with cottage cheese are just a great breakfast, tasty and healthy at the same time.

The best breakfast is pancakes. Even better - if they are stuffed. One of my favorite recipes is peach pancakes. If you take juicy peaches and make pancakes correctly, it will turn out great!

Pancakes with mushrooms are delicious pancakes with such a fragrant filling that not only your home, but also your neighbors' home will gather for its smell. I tell you how to cook pancakes with mushrooms! ;)

Pancakes with cherries are delicious dessert pancakes stuffed with berries and butter cream. Incredibly delicious dessert that everyone can cook. A simple recipe for pancakes with cherries - for you!

Pancakes with meat and mushrooms (we call them pancakes) - very tasty dish from familiar ingredients. I have never tried tastier pancakes - and you, for sure, too :)

Hearty spring rolls are a fairly simple dish. By following this recipe, pancakes are always thin, tasty, even, beautiful and well suited for filling them with various fillings.

And pancakes again. Probably, we will never get tired of this marvelous old Russian dish. Pancakes with sour cream, jam and honey. Pancakes stuffed with various fillings.

Another delicious pancake. An excellent appetizer for lovers of Russian cuisine and pancakes in particular.

Recipe for stuffed pancakes. It is very nice to please your family with such pancakes.

Recipe for pancakes with mushrooms or spring rolls - cooking pancakes with mushroom filling in sour cream.

Pancakes with red fish - a luxurious dish that is not ashamed even on festive table submit. And if you also cut them beautifully, you get real Russian rolls :)

Pancakes with meat recipe - cooking pancakes with meat filling. Incredible tasty snack popular in Russia and Europe.

Pancakes with cabbage are now served in many cafes - this is a very dish for vegetarians and for those who are trying in every possible way to introduce more vegetables into their diet. Read how to cook!

Pancakes with cottage cheese are an excellent breakfast. Delicious, healthy and nutritious, and also very easy to prepare. I tell you how to cook pancakes with cottage cheese.

Pancakes with salmon are a great appetizer for a festive New Year's table. In addition to salmon, you can add other fillings to pancakes, such as cheese or caviar.

Recipe for thin pancakes with ham, boiled eggs, onions and olives. Beautifully decorated pancakes with ham can be a great appetizer on the festive table.

Recipe for pancakes with caviar.

Sometimes for an afternoon snack or Saturday-Sunday breakfast you want something sweet, made from dough and so that you can eat normally. Pancakes are such a dish for me. Especially - pancakes with caramel apples.

Pancakes with chicken liver and pear are very original pancakes with a very unusual taste. Disperse from the table, as a rule, with great success. Try it!

There is nothing better than the classics of culinary art :) Therefore, everyone should know and be able to cook pancakes with minced meat. After all, all housewives have a secret delicious pancakes. Here I am sharing mine :)

Pancakes stuffed with yogurt and berries are our children's favorite pancakes. However, my wife and I respect these pancakes, so every Sunday they are on our table :)

I really love Belarusian potato pancakes. Do you love them too? Then try potato pancakes with mushrooms. You will like them very much.

Recipe for Korean pancakes with onions and carrots.

Potato pancakes with meat are so yummy! An excellent winter dish, hearty, high-calorie, warming in any frost. Making potato pancakes with meat is easy - here's my recipe!

Pancakes with cucumbers can be served chilled as a cold appetizer. The filling for such pancakes consists not only of cucumbers, but also lettuce, cottage cheese, spices. Pancakes will cook flour. Go!

Pancakes with minced meat are also suitable for hearty lunch and for dinner. Any minced meat in pancakes is suitable - chicken, beef, pork. These pancakes are delicious to eat with mushroom and onion sauce. Try cooking at home!

Pancakes are a versatile dish. They can be fried for future use, cooked with sweet, salty, sour fillings, made into tubes or envelopes. I offer a recipe for pancakes with minced chicken. Try it!

Liver for pancakes with liver can be prepared in advance and frozen until the case. We will prepare the liver filling for pancakes from the lung and the liver. Let's make flour dough for pancakes. You will also need vegetables.

Delicious pancakes stuffed with minced beef and shrimp.

Pancakes and pancakes are baked, probably, by everyone. They are eaten with sour cream, cooked with various fillings. Pancakes with meat - a very satisfying, tasty dish. They can be served as an independent dish for a family dinner.

There are two types of fillings for pancakes:

• sweet (fruit and berry, cottage cheese, caramel, chocolate, etc.);
• unsweetened (meat, cheese, mushroom, fish, vegetable, etc.).

To prepare pancakes with a sweet filling, the dough should be made slightly sweet. If you plan to wrap minced meat, fish or vegetable in pancakes, then you do not need to add a lot of sugar to the dough. The filling can be prepared from one product, or by combining several ingredients.

Pancake rolls stuffed with trout on the festive table

Pancake rolls stuffed with trout will be the decoration of the festive table. This is a very tasty and original appetizer, it is a great option for a buffet table.

Dough Ingredients:

• 1/2 l of milk;
• 1 tsp salt and soda;
• 2 eggs;
• 1 st. l. Sahara;
• 30 g of vegetable oil;
• 200 g flour.

Filling Ingredients:

• 200 g of trout or salmon;
• 200 g of processed cheese;
• 100 g avocado;
• lime zest;
• greenery.

Pancakes on beer: unusual, but very tasty!

Cooking:

1. To prepare the dough, you must first thoroughly mix all the liquid ingredients, add flour, soda and sugar. Salt.
2. Beat with a mixer until a homogeneous mass is formed.
3. Pour the pancake mass in small portions into the prepared pan and fry until a delicious golden crust is formed.
4. The tortilla is turned over and fried on the other side.
5. Use the same for all dough.
6. To prepare the filling, it is necessary to cut the fish fillet into layers, which are sprinkled with finely grated lime zest.
7. Add chopped herbs to the melted cheese, and mix thoroughly.
8. Cut the peeled avocado into strips.
9. The surface of the pancake is smeared with cheese mass, several layers of fish and avocado strips are laid on top.
10. Wrap the pancake with a tube, giving the shape of a roll.

Stuffed pancakes are cut into small portions, inserting a toothpick or skewer into each of them.

Recipe for pancakes with mushroom filling for the holiday

There are many recipes for making fillings for pancakes. Fans of mushroom dishes can cook pancakes stuffed with champignons.

Filling Ingredients:

• 1 small onion;
• 0.5 kg of mushrooms;
• 2 tbsp. l. cream or sour cream;
• salt;
• 30 g of vegetable oil;
• 2 tbsp. l. hard cheese.

Cooking:

1. Pancakes are prepared similarly to the recipe described above.
2. To prepare the filling, take peeled and washed mushrooms, cut them into small cubes and put them in a pan.
3. Fried with the addition of finely chopped onion and vegetable oil, sprinkled with salt and spices.
4. If desired, add cheese, cream or sour cream.
5. A small amount of mushroom filling is placed in the center of the pancake cake, and wrapped in an envelope or triangle.

Pancakes stuffed in this way are fried until golden brown in a pan and served with sour cream.

Pancake rolls with meat filling on the festive table

One of the toppings for pancakes, which is in great demand among our compatriots, is minced meat. These stuffed pancakes are served both for a snack or breakfast, and as an excellent treat for a holiday. In addition, even a novice hostess can easily master a simple recipe for their preparation.

Potato casserole - every day and for a holiday

Ingredients:

• 1/2 l of milk;
• 4 eggs (1 pc for the dough, 3 pcs for the filling);
• 1 st. l. Sahara;
• 1 onion;
• 250 g of veal and wheat flour;
• 30 g of vegetable oil;
• pepper, salt.

Cooking:

1. To prepare pancake dough, you need to mix the egg with milk, add butter, sugar and salt. Pour the flour in small portions, while thoroughly mixing the mixture.
2. The dough is poured into a thin layer on a well-heated and greased pan, baked until a golden border is formed. A ruddy pancake is turned over to the other side and fried in a similar way.
3. Minced meat is made from the pulp of veal, which is fried together with chopped onions.
4. Hard-boiled eggs must be cut and combined with minced meat.
5. Pepper and salt the resulting mass to taste.
6. A little meat mass is laid out in the center of the pancake, and wrapped in the form of an envelope.

Before serving, fried in butter.

Armenian appetizer: a recipe for a festive table

Fans of Armenian cuisine will appreciate the Armenian pancake dish. The secret of its preparation lies in the filling, which includes grated cheese, red hot peppers and chopped greens. The envelopes stuffed with this mixture are grilled until the cheese begins to spread.

Pancake filling from the liver

Pancakes with this filling are a great appetizer that will decorate the festive table. Its basis is chicken or any other liver (0.5 kg), which is cut and fried until golden brown. Separately, finely chopped onions and grated carrots are sautéed in vegetable oil.

The first pancake is lumpy: why do they stick to the pan

Then everything is mixed and crushed with a blender. To give more mass delicate taste, add a little butter (50 g) to it. Pancakes stuffed with such a filling can be rolled up with a tube, an envelope or a bag, which can be tied on top with a green onion feather.

Banana Pancake Filling: A Step-by-Step Recipe

Pancakes with banana filling will appeal to both adults and children. The dough is prepared in the usual way for you. It is important that it be sweet, as the dish is served as a dessert.

Filling:

1. To prepare the filling, you need to combine 50 g of softened butter with 2 tbsp. l. granulated sugar.
2. Then add the juice of one lemon and chopped bananas (3 pcs).
3. The mixture is whipped with a blender until a homogeneous mass is formed.
4. Spread the banana filling on a pancake, fold it in the form of an envelope or a tube.

1. Whichever filling you prefer, it is important that it is not overly liquid. Otherwise, it will simply flow out of the pancakes.
2. The filling, which is viscous in consistency, is used to lubricate the pancake, after which it is rolled up. Pancakes with crumbly filling are best wrapped in an envelope, triangle or bag.
3. Liquid toppings can also be served in individual bowls placed around the pancake platter. This gives you the opportunity to choose the filling to your taste.
4. You can decorate the festive table with a pancake pie. As a filling, use your favorite fruit and berry, chocolate, curd-caramel or liver mixture, which is used to grease pancakes and put on top of each other.
5. The fastest option for making pancake fillings is to use cottage cheese with fruit or berry fillings.