Thin pancakes with filling. Stuffing for pancakes

1. Pancakes stuffed with eggs and green onions

Ingredients for pancakes stuffed with eggs:

• • • We take 5 eggs,
    • 70 gr. green onion pen,
    • 10 gr. dill, salt.

Boil the eggs for 5-6 minutes, rub on a coarse grater. Finely chop the green onion and dill. Mix lightly and add salt to taste. We form the filling and wrap it in pancakes.

2. Pancakes with curd filling, step by step recipe

Composition of pancakes with curd filling:

• • • Cottage cheese 0.5 kg.,
    • yolk from 1 egg,
    • 2 tablespoons of sugar
    • 50 gr. raisins,
    • vanillin.

Grind the yolk with sugar, add vanillin and mix with cottage cheese. We combine the curd mass with pre-steamed raisins. We spread the filling on the pancake, fold it with an envelope and roll it up slightly. Can be fried if desired.

3. Recipe for Stuffed Pancakes with Chicken and Egg

Ingredients of pancakes with chicken:

• • • 1 chicken breast
    • 10 gr. dill,
    • 2 boiled eggs
    • salt pepper.

We twist the boiled chicken breast in a meat grinder. Finely chop the dill and boiled eggs. Pepper and salt to taste. We form the resulting mass and wrap it in pancakes. Bon Appetit!

4. Delicious pancakes with mushrooms and green onions

Composition of pancakes with mushroom filling:

• • • 0.5 kg. mushrooms,
    • 2 pcs. onion (medium size)
    • salt, pepper, dill.

Fry the mushrooms until cooked, finely chop the onion and also fry until golden brown. We combine the filling, pepper and salt to taste. We spread the filling in the center of the pancake and tie the resulting bag with dill.

5. A simple recipe for pancakes with sausage and cheese

Composition of pancakes with sausage and cheese:

• • • 200 gr. boiled sausages,
    • 0.5 spoons of mustard,
    • 50 gr. sour cream
    • 100 gr. any cheese.

We pass through a meat grinder 200 gr. boiled sausage, rub the cheese on a coarse grater, add half a tablespoon of mustard and 2-3 tablespoons of sour cream. We mix - our filling is ready. Another variant. Cut the cheese and sausage into thin sticks. We shift them lubricating with sour cream and wrap them in an oil pancake. Put in a frying pan, fry in oil.

6. Stuffed pancakes with liver filling

Composition of pancakes with liver filling:

• • • 0.5 kg. liver (pork, chicken or beef),
    • 2 bulbs
    • 1 carrot
    • 3 eggs,
    • salt pepper.

Cut and fry the cooked liver. Add finely chopped onion, sautéing until golden brown. Grate boiled carrots and eggs on a coarse grater. Add salt and pepper to the minced meat to taste. Wrap nicely in a pancake. Dinner is served!

7. Pancakes stuffed with minced meat and onions

Ingredients of pancakes with meat:

• • • 0.5 kg. fresh minced meat,
    • 1 onion
    • salt pepper.

Fry the onion with minced meat, pepper and salt to taste. We form the finished stuffing and wrap it in pancakes.

8. Stuffed pancakes with ham and cheese

Composition of pancakes with cheese and ham:

• • • 300 gr. ham,
    • 200 gr. cheese,
    • 3 boiled eggs
    • salt.

Randomly cut the ham (small cubes, sticks, straws). Grind cheese and eggs on a coarse grater. We mix the filling and wrap it in an envelope in a pancake. Bon Appetit!

9. Stuffed pancakes with cottage cheese and dried apricots

Composition of pancakes with dried apricots:

• • • 300 gr. curd,
    • 100 gr. dried apricots,
    • 1 st. a spoonful of sugar.

My dried apricots, and if it is hard, soak it in boiling water for 5-10 minutes. Cut softened dried apricots into small pieces. We rub the cottage cheese from lumps with a spoon and mix the whole filling: dried apricots, cottage cheese, sugar. You can add some vanilla. We fill our pancakes and serve to the table.

In this article you will find the most delicious fillings for pancakes with meat, fish, cheese, vegetables, jam, cottage cheese and other ingredients. Take note!

If you love and you want to somehow diversify their taste, if you want to cook something new and unusual instead of the usual pancakes that you always cook, something that could "claim" the title of a real "culinary masterpiece" , from original taste, then this article will definitely help you put this idea into practice.

After all, for this you just need to learn how to cook various fillings for pancakes, and then all that remains is to deftly wrap them in ready-made pancakes and serve!

We offer you ideas for making fillings for pancakes from meat, fish, vegetables and fruits.

Get inspired, try, cook, find "your" favorite options for yourself, don't be afraid to experiment!

The most delicious fillings for pancakes

Each housewife has her own recipe for pancakes.

If you're happy with it - great! Use it as a basis for creating something new and different.

If you want to learn new pancake recipes or learn about some of the intricacies and tricks of cooking delicious pancakes then read here.

You can choose one of these options or bake pancakes to your taste.

The main thing is that the dough fits the filler: sweet dough is suitable only for sweet fillings, salty dough for salty fillings, and neutral dough (where there is a minimum of salt, just to give a certain shade) is suitable for both sweet and non-sweet fillings.

In order to prepare pancakes with filling, you must first bake thin pancakes. Sauces are more suitable for small pancakes (fritters and pancakes).

Meat fillings for pancakes

Use any meat: lean pork, beef, chicken, turkey.

• 1 option

Boil the meat and chop finely. Chop the onion and fry in butter until translucent. Add chopped meat to the onion, salt, pepper and fry for some more time until the meat is browned.

If you do not approve of too fried dishes, then after frying the onion, add chopped meat to it, cover the pan with a lid and simmer everything together for five minutes.

• Option 2

Finely chop the onion and fry in butter until translucent. Pass the boiled meat through a meat grinder (install a grate with large holes), add to the onion, fry / stew everything together for several minutes, after salting and peppering.

• 3 option

Similar to the previous option, only raw meat is used. Scroll the onion and meat through a meat grinder and fry / stew it in a pan with oil, salt and pepper.

Meat filling

How to diversify meat fillings?

Interesting options:

1. In the finished meat filling, you can just before the end heat treatment add a spoonful of heavy cream or sour cream. They will give the filling an unusual tenderness, juiciness and creamy taste.
2. Meat fillings can be prepared by adding a spoonful of tomato paste during their preparation (at the roasting stage). It turns out the original tomato-meat taste. If you add tomato paste + sour cream, you will get a tender meat filling with a sweet and sour creamy taste. Very!
3. Add grated cheese on a fine grater to the finished meat filling, mix thoroughly (keep in mind that the cheese has its own saltiness, so do not overdo it with salt while cooking the minced meat).
4. Just before the end of the preparation of the meat filling, add a little curry seasoning or soy sauce(keep in mind that it is salty in itself). You will get the original oriental spicy taste.
5. Feel free to add a clove of finely chopped garlic to the filling green onion, dill greens - whatever you like.
6. Use some shredded carrots along with the onions. Lightly fry these vegetables along with meat and tomato paste, salt and pepper to taste. You will get another option for a tasty and healthy meat filling.
7. Add mushrooms to the meat, after frying them with onions, and you will have a completely new, fragrant mushroom flavor of the meat filling!
8. For the meat filling, you can use several types of meat at the same time, combining them with each other to your liking.
9. A great option to reduce the calorie content of fatty pork filling is to add to pork meat, for example, meat chicken breast or lean beef.

Spread the finished filling on the pancake and wrap.

Helpful Hints:

• If you want the filling to have no pieces, to be easily spread on the pancake and stick to it tightly, then you can grind the finished filling with a blender until a homogeneous pate mass is obtained.
• Such subtlety in the preparation of the filling is very good for snack pancake cakes: when cutting, the filling will not fall out.
• If desired, wrapped pancakes can be lightly fried on both sides in a pan with butter. This gives a new taste to pancakes and fixes the shape of the pancake, which is very convenient: the pancake does not fall apart, the filling does not spill out.

liver stuffing

Liver stuffing for pancakes

To prepare a delicious liver filling, you can use beef, pork or chicken liver.

• 1 cooking option

Peel onions and carrots. Fry in butter, adding at the end the pre-boiled, fried or stewed liver passed through a meat grinder. Salt, pepper and stir again.

• 2 cooking option

Fry onions, carrots. Add the prepared (pre-boiled, stewed or fried) liver, salt, pepper and grind everything with a blender to a pate.

• 3 cooking option

Chop onions and carrots, fry a little in oil. Add raw liver passed through a meat grinder and bring to readiness, continuing to fry for some more time (or just close the lid, reduce heat and simmer until tender), salt and pepper.

Put the finished filling on the pancake and wrap it in any way convenient for you.

You can smear a few pancakes with the liver filling of pate consistency, and thus fold the snack cake.

Be sure to add softened butter to the composition of the filling for the liver pancake cake, this will give the cake the necessary juiciness and tenderness.

• How to diversify liver fillings

The liver is very fond of mushrooms, hard-boiled eggs, legumes, butter, buckwheat and cheese.

Therefore, in the finished liver filling, you can add:

• Pre-boiled and finely chopped eggs.
• Grated cheese.
• Softened butter.
• Sauteed mushrooms (they can be fried at the stage of onions and carrots).
• pre-boiled or canned beans, beans, chickpeas, crushed in puree.
• Buckwheat, boiled in the way of porridge-smear (if you want the filling not to crumble and keep the shape of a pancake tightly). Or add boiled crumbly buckwheat, but then, after folding the pancakes, fry them in a pan (only on one side, where the “seam” of the fold is).
• The liver, like red meat, is very fond of ground black pepper. Use freshly ground black pepper, it will give the filling an incredible flavor!

Sausage stuffing for pancakes

It is very easy to prepare it:

Pass the boiled sausage through a meat grinder. Grate the cheese on a coarse grater. Mix sausage mince and cheese, add sour cream and a little mustard, pepper.

Instead of boiled sausage, you can use ham or dried meat. You can add a little smoked sausage to boiled sausage.

Instead of hard cheese, you can use processed or cream cheese.

If you do not eat sausage and meat, then use vegan sausage for this purpose, it has the taste and aroma of ordinary sausage, but does not contain meat in its composition.

Fish fillings for pancakes

Salted red fish and smoked red fish are ideal for making fish fillings for pancakes.

Stuffing with fish

Filling for pancakes with salmon

The most delicious is the stuffing with salmon and dill:

• Cut mushrooms and fry in butter, add salt and black pepper.
• Boil the salmon fillet for five minutes.
• Chop the dill greens and mix with the hollandaise sauce (see preparation below).
• Mushrooms, pieces of fish and a little sauce mix and put the filling in the center of each pancake, fold into triangles, put on a baking sheet or in a refractory form.
• Pour the sauce on top and put in the oven to bake for 10-15 minutes until golden brown. Serve. These pancakes are delicious hot.

Stuffing with smoked red fish and soft cream cheese

For the filling, smoked salmon and mascarpone cream cheese are ideal, although you can replace these ingredients with your own options.

Mascarpone cheese can be prepared independently at home, it turns out it is no worse than its store-bought counterparts, and at a price it is half the price.

Cut the fish into small pieces.

Grease each pancake with cheese and Dijon mustard, lay the fish, sprinkle with lemon juice, add a little salt on top, pepper and wrap the pancake.

Homemade mascarpone is prepared very simply and quickly, only this must be done the day before.

Homemade mascarpone

• For 500 grams of fat sour cream, take 1 tablespoon of lemon juice, mix, put on fire and, stirring, heat over medium heat for 3-4 minutes, bringing almost to a boil. Do not boil! Sour cream will become liquid. After that, remove from heat and cool.
• Place a colander or sieve on a bowl, put gauze folded in several layers in a colander (or better, a thin cotton waffle towel) and pour heated sour cream into it, cover with a lid on top and put it in the cold for the night.
• In the morning you will have the most delicate cream cheese ready. From 500 grams of sour cream, approximately 250 grams of cheese is obtained. This cheese is perfect for a variety of dishes.

Pancakes with such a filling are incredibly tasty!

Stuffing for pancakes from crab sticks

Finely chop crab sticks, green onions and hard-boiled eggs.

Add green pea and sauce:

• Melt 2 tablespoons of butter
• add 2 tablespoons flour
• pour in 200 ml. milk,
• Season with salt and simmer until the sauce thickens (about 5 minutes).

Mix everything and wrap the stuffing in pancakes.

Filling with herring and melted cheese

Pass the herring fillet, melted cheese, boiled eggs and butter through a meat grinder. Pepper and mix thoroughly. The filling is ready.

Spread the filling evenly over the pancake and roll it up. Cool down. If desired, cut the rolls into pieces and serve, laying on a dish, cut side up, and garnish with parsley.

Hearty toppings for pancakes

Egg stuffing for pancakes

Mix finely chopped hard-boiled eggs and green onions, salt, add mayonnaise (preferably homemade).

Mix again and wrap the stuffing in pancakes.

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.

homemade mayonnaise

• Beat one egg yolk with 1 tsp. water and, continuing to whisk continuously, add vegetable oil to the mixture literally drop by drop (all you need to add is ¾ cup of oil). Beat until the mass is thick enough.
• At the very end of whipping, add 1 tbsp. l. lemon juice and salt to taste. You can add a little mustard. Whisk again.
• Mayonnaise is ready.

Grated hard cheese and garlic can be added to the egg filling. You will get a completely new version of the egg filling with a very spicy taste.

If you do not cut the boiled eggs for the egg filling, but grate them on a coarse grater, then the filling will turn out to be very tender.

Cheese stuffing with broccoli

Very tasty filling for pancakes:

• Heat heavy cream over low heat and, stirring constantly, add grated cheese to them (ideally, take equal proportions of cheddar and parmesan cheese).
• Continue stirring until the cheeses have melted and the sauce has the desired smooth consistency. Remove from fire.
• Put a little broccoli boiled in boiling water and chopped with a knife on the finished pancakes, pour a little cheese sauce on top and roll the pancakes. Top each pancake with the remaining sauce.
• Delicious!

Cream cheese filling for pancakes

Grind cottage cheese (or beat in a blender) with cream, salt, pepper, add chopped greens if desired.

Spread the finished pancakes with the resulting curd cream, roll up and serve.

Mushroom stuffing

Mushroom stuffing for pancakes

• Mushrooms fry in butter.
• Separately fry the onions and carrots vegetable oil.
• Boil eggs and chop.
• Combine all ingredients, salt and pepper. Mix.
• The filling is ready.

Put the filling on the finished pancakes and roll up. You can then fry each pancake in a pan in oil.

Alternatively, you can pass the finished filling through a meat grinder. You will get the most delicate mushroom pate. In this case, you don’t even need to fry each pancake, they will keep their shape perfectly anyway.

Creamy mushroom stuffing with cheese sauce

• Finely chop the mushrooms and onion and fry in vegetable oil.
• Add a spoonful of flour, mix.
• Add sour cream, salt, pepper and simmer for a few more minutes on fire.
• The filling is ready.

Stuff pancakes with the resulting sour cream-mushroom filling, roll them up and place them in a baking dish.

Top pancake rolls with grated cheese and put them in a hot oven for a few minutes (until the cheese is melted and browned).

The combination of the taste of sour cream, mushrooms and cheese is simply magical, be sure to try this dish!

Vegetable toppings are very tasty and healthy!

Cabbage stuffing for pancakes

• Finely chop the onion and fry in vegetable oil, add finely chopped cabbage, fry a little, close the lid and simmer until the cabbage is ready.
• Boil eggs, chop.
• Combine all ingredients, salt and pepper. The filling is ready.

Stuff pancakes.

Beetroot stuffing for pancakes

• Grate the baked beets in the oven, squeeze out the juice released from it, salt, pepper, add crushed almost into flour walnuts and garlic.
• Mix.
• Each pancake is smeared over the entire plane, first with cream cheese, and on top with beetroot mass, and rolled up.
• The rolls are sent to the refrigerator for an hour, and before serving they are cut into pieces 3-3.5 cm wide.
• Served on a platter, cut side up.

Very tasty and beautiful! A real holiday meal!

Zucchini stuffing for pancakes

• · Cut the onion and fry in vegetable oil until transparent, add grated zucchini or zucchini, salt, pepper and fry until the liquid evaporates.
• Grate the cheese, add to the vegetables and heat until the cheese melts.
• Wrap the finished stuffing in pancakes.

Sauce for savory stuffed pancakes

All hearty pancakes are very tasty served with sauce, we offer such a recipe.

Hollandaise Sauce:

• Melt 100 grams of butter, cool until warm.
• On the water bath set a container in which put 3 yolks and the juice of half a lemon. It is important that the hot water does not reach the bottom of the bowl!
• Now beat the yolks with lemon juice with a whisk or mixer. After about 5 minutes, when the yolks become fluffy, without ceasing to beat, start adding the melted butter in a thin, constantly flowing stream.
• When the sauce thickens, salt and pepper it.
• After that, beat it for another 30 seconds.
• The sauce is ready.

Many people have certain difficulties with the preparation of hollandaise sauce: the sauce often collapses.

In order to avoid such a nuisance:

1. do not set the steam temperature of the water bath too high (you do not need the water to boil very intensely),
2. do not interrupt the process of whipping the sauce, do it continuously until the end of cooking. If these conditions are met, then your sauce will be perfect!

How do you fix curdled hollandaise sauce?

If the sauce does curdle, then don't be discouraged: just remove the bowl from the heat, add a couple of ice cubes to the sauce and whisk the sauce until the cubes melt. The sauce should regain the desired smooth consistency.

Sweet toppings for pancakes

• Nut stuffing

In a blender, beat walnuts roasted in the oven or in a dry frying pan, butter and condensed milk.

Chocolate filling: break and melt a chocolate bar with 50 grams of butter, add 2 tablespoons. spoons of powdered sugar, mix.

• Creamy curd filling

Beat cottage cheese, cream and a sweet ingredient (sugar, honey, condensed milk, dates, sweet raisins, any syrup).

You can add vanilla or other essences for flavor.

• banana filling

1. beat softened butter, sugar and bananas in a blender, adding a drop of lemon juice so that the bananas do not darken.
2. Whisk the bananas with a little condensed milk.

• apple filling

1. Combine sliced ​​apples with powdered sugar (for 4 small apples - 50 grams of powdered sugar), mix and cook for 5 minutes over low heat until the apples become soft.
2. Cool a little and add grated on a coarse grater milk chocolate. Stir, wrap the filling in pancakes and place them on a baking sheet lined with parchment paper.
3. Sprinkle pancakes with powdered sugar on top and send for a few minutes in a hot oven so that the sugar caramelizes on top and a delicious crispy crust forms.

Be sure to serve warm!

Pancakes with apples, milk chocolate and a golden caramel crust on top - these pancakes have no equal: they are so tasty and very unusual!

Your guests will be delighted!

Original, tasty and satisfying pancake toppings will help diversify "pancake delicacies", and every time you will have a new dish!

Cook hearty, cook tasty, cook with pleasure!

Bon Appetit!!!

Here's a ready-made recipe for a carefree life: go to the kitchen, open the freezer, take out a bag of stuffed pancakes, defrost them quickly, then fry them in butter for greater persuasiveness and serve. Oh, yes, at the same time, take a comfortable position in your favorite chair and get ready to receive a bunch of thanks and admiration - it's no joke, in just a couple of minutes you drew a delicious dinner out of nowhere. Or a treat for surprise guests? Or maybe a convenient “brake” for a child on an excursion to another city? Whatever it was, but stuffed pancakes - this is the semi-finished product that will help out in the most different situations(although what kind of “semi” is it? completely prepared food, only frozen in this context).

In general, the recipe is simple: fry thin pancakes - a lot, wrap the filling in them - different, leave part of it “for now” - not a little and not modestly, because they will eat like the first time, the rest is packaged in different vessels-sachets-containers and hide in the freezer. And then - put on the crown and get ready for the fact that from now on you will be on top in any situation.

5 easy recipes for thin pancakes

You probably have your own recipe for thin pancakes, which you use from year to year. And this is great, consistency is a sign of mastery: it means that this option suits you completely. However, try to give a chance to other ideas - what if there is a recipe for perfect thin pancakes somewhere that you don’t know yet? Can you afford to miss it?

Classic pancakes with milk and eggs

The recipe is rich. At first glance, it may seem that the number of eggs proposed in the recipe is a complete waste, but, believe me, it is quite justified: the pancakes come out thin, elastic and roll up well with the filling.

Ingredients:

1 glass of milk;

1 st. l. Sahara;

1/2 tsp salt;

about 2 tbsp. l. flour;

vegetable oil for frying pancakes.

We mix the eggs with milk properly - do not beat, foam is not needed, but mix the millet until completely homogeneous. Add salt, sugar, butter, add flour, knead until smooth - the dough will be pouring, viscous, but not thick.

We heat the pan well, grease it with a thin layer of oil before frying the first pancake, pour a few tablespoons of dough, distribute it over the entire surface of the pan. As soon as the edges of the pancake become golden, and the center dries, turn over to the other side and fry until golden.

Custard pancakes on kefir

Such pancakes usually turn out a little thicker than pancakes with milk, however, they are softer, tender and delicate. The choice is yours.

Ingredients:

1.5 cups flour;

1.5 cups of kefir;

1.5 cups of boiling water;

1.5 st. l. Sahara;

1/2 tsp soda;

2/3 tsp salt;

vegetable oil for frying.

We mix kefir, eggs, salt, sugar, soda and oil until a homogeneous viscous mass - it should be smooth and even slightly shiny. After that, in a thin stream, without stopping mixing the dough, pour in boiling water.

fry pancakes in the usual way- heat the pan well, grease it before the first pancake, pour a small amount of dough, fry until golden edges and a dry middle, then turn it over to the second side and fry a little more so that the pancake is browned on the second side.

We stack the finished pancakes in a pile.

Thin yeast pancakes for vegetarians

The recipe is perfect if you are expecting vegan friends to visit or are fasting. Pancakes come out, of course, more modest in taste than usual, but this is easily corrected with the help of the filling.

Ingredients:

2 glasses of warm water;

1 tsp dry yeast;

1.5 st. l. Sahara;

1 tsp salt;

1.5 cups flour;

vegetable oil for frying.

Mix water with yeast and sugar, leave for 10 minutes to activate the yeast. After that, add salt, butter (a few tablespoons - the amount depends on the quality of your pan), flour to the bowl and knead a smooth, pleasant dough. We leave it for about an hour in a warm place, then the mass that has increased in volume is slightly mixed. We fry the pancakes as usual - pour a small amount of dough on the center of the heated pan, shaking the pan, let it spread over the entire surface, fry until the pancake is dry on top, turn over, bring to a golden color and on the second side.

If desired, water can be replaced with any vegetable milk (poppy, soy, almond, pumpkin), non-acidic juice or tea.

Photo from webpudding.ru

Thin potato pancakes

The recipe, of course, is not the most classic, however, very interesting. Pancakes come out tender and rich in taste, with a characteristic potato note. A wonderful option for stuffing with savory fillings.

Ingredients:

250 g of mashed potatoes;

250 ml of milk;

2/3 tsp salt;

100 g flour;

a handful of finely chopped greens;

2-3 cloves of garlic;

vegetable oil for frying.

Grind mashed potatoes into a homogeneous mass with eggs and salt, add butter, pour in milk. Stir, add flour, bring to uniformity. At the end, add finely chopped greens, squeeze the garlic.

Fry pancakes on both sides over medium heat until golden brown. Flip carefully - the pancakes are quite tender.

Photo from webpudding.ru

Pancakes with spinach

Very pretty pancakes! Thanks to the rich green color, they look original and unusual: when choosing a filling, give preference to contrasting products, and pancakes will be not only tasty, but also incredibly beautiful.

Ingredients:

400 ml of milk;

200 g flour;

1 st. l. Sahara;

1/2 tsp salt;

1/3 tsp soda;

a large bunch of spinach;

a handful of finely chopped parsley;

vegetable oil for frying.

Wash spinach, dry, cut into strips and place in a blender bowl. Grind into a bowl. We wipe the resulting mass through a sieve - we only need juice.

Mix juice with milk, add eggs, salt, sugar, soda, oil, mix until smooth, add flour and mix again. Add finely chopped greens and leave the dough for 15-30 minutes alone for the development of gluten.

We fry in a well-heated pan like ordinary pancakes - on both sides, until the edges are golden brown.

Photo from webpudding.ru

15 savory toppings for stuffed pancakes:

1. Twisted boiled meat with fried onions.
2. Rice, boiled eggs, green onions.
3. Cottage cheese, dill, garlic.
4. Boiled eggs, cheese, garlic, mayonnaise.
5. Ham and grated cheese.
6. Fried mushrooms with onions.
7. Crab sticks, cream cheese.
8. Fish caviar.
9. Lightly salted red fish, cream cheese.
10. Mashed potatoes, smoked chicken (turkey) meat.
11. Liver stuffing.
12. Braised cabbage, ham or sausages.
13. Asparagus and feta.
14. Fried or pickled eggplant, onions.
15. Mashed potatoes with fried onions, carrots, celery.

10 sweet toppings for stuffed pancakes:

1. Cottage cheese, a raw egg, sugar.
2. Poppy grated with sugar and nuts.
3. Prunes, dried apricots, raisins, twisted through a meat grinder.
4. Fruit and berry jams and preserves, homemade preserves.
5. Fresh berries and fruits with whipped cream.
6. Bananas and liquid chocolate.
7. Slightly poached apples with cinnamon and honey.
8. Coconut flakes mixed with condensed milk or heavy whipped cream.
9. Chocolate spreads like Nutella.
10. Lemon twisted with sugar or lemon curd.

Five ways to wrap stuffing in pancakes

How do you wrap the stuffing in pancakes? Most often we are talking about banal rolls - simple and tasty, what else do you need? However, it happens that something is still needed! Guests, for example. Or a family holiday. Or simply good mood Why not experiment a little?

Classic rolls

A simple science: a couple of tablespoons of filling are placed on one edge of the unfolded pancake, the side edges are wrapped inward, after which the rest of the pancake is rolled up. And try somehow not to put the stuffing on the edge, but spread it on the surface of the whole pancake and only after that roll the roll. A trifle, but very significant for the taste of the finished dish: thanks to this trick, the filling will be distributed evenly throughout the pancake, and not lie in a piece somewhere on the side.

triangles

You will have to tinker, but it's worth it! First, cut the pancakes in half. After we put half of the pancake on the board with the round part towards us. On the left, about 1/3 of the entire area, lay out the filling, forming a triangle (base at the top, acute angle at the bottom). We make the first fold - from left to right we turn the third part of the pancake, the upper cut is even, docked with the folded part. We make one more turn - now the part of the pancake, in which there is already a filling, folds down: it turns out a triangle with "rags" sticking out at the top. So we hide them inside - in the resulting envelope.

It may sound a bit complicated, but believe me, after trying and understanding the principle, you will make such triangles automatically.

mini rolls

The perfect one-bite appetizer! Neat mini-stuffed pancakes just ask for your mouth! If there is a dish with such "kids" on the table, it will be empty first. In general, remember and do not tell anyone, there will be your signature secret: put a stack of pancakes in front of you, cut them all into 4 parts (in half, then in half again). Then we take the first quarter, put it at an acute angle away from us, place a spoonful of filling on a wide base, wrap it in the usual way. Tiny pancakes are fried before serving in butter or baked in the oven.

"Bags"

This is probably the simplest and fast way stuff pancakes. We spread the filling in the middle of the pancake, lift the edges up and collect in the center, tie with a green onion feather or a sprig of dill parsley. Done, you can serve. It’s beautiful, however, eating without appliances is completely inconvenient. But this is fixable if you have a fork and knife at hand.

"Envelopes"

Nothing special, but quick and convenient for some types of fillings - for example, minced mushrooms with cream. We unfold the pancake, put a goodie in the middle, wrap the edges in four movements - like an envelope. Simple and accessible. Don't forget to fry before serving!

Five ideas for an interesting serving of stuffed pancakes

Of course, stuffed pancakes are tasty and appetizing in themselves, but sometimes, for one reason or another, you need to diversify the serving of a familiar dish. Let's think about how you can serve something that is usually served without much frills, by simply heating (frying at best) and putting it on a plate.

Pancakes in batter

A simple idea, but very worthy! Dip the pancakes in the batter, or just bread them and fry them, and you're done. festive option dishes. It seems like it’s not comme il faut to treat guests with minced pancakes, but dip them a couple of times alternately in egg and breadcrumbs and deep-fry them - a completely different calico!

Pancakes baked with sauce

Sour cream mixed with any tomato sauce. Mustard, a couple of eggs, some cream. orange juice, honey, chili, olive oil. Mix the products that seem suitable to you, put the pancakes in a mold, pour the resulting sauce and bake. This is delicious!

Portion "stumps"

Stuffed pancakes can be cut into small sticks (up to 2-3 cm high) and put on a dish “standing”. The resulting "stumps" look beautiful with herbs, lemon slices, whipped cream. By the way, this method of serving for pancakes with caviar is very successful: after smearing each pancake with cream cheese, roll it up, cut into portions, “put” on a plate, and put a spoonful of caviar on top of each “hemp”. Very impressive!

Grid of pancakes

For those who are not indifferent to beautiful food, we can recommend making mesh "bags" for stuffed pancakes. To do this, part of the pancake dough must be poured into plastic bottle, make a small hole in the cork, through which pour the dough into the pan with a thin line, “drawing” the grid. After you bake such a "pancake" on both sides, use it to wrap the already prepared stuffed pancake.

Here in such an openwork "mesh" the filling is wrapped. Usually in lettuce.

Three in one

When you get tired of the usual serving of stuffed pancakes (and this can be, believe me!), There is another simple solution: fry thin pancakes, cook three different fillings(preferably contrasting in color - for example, cottage cheese, poppy seeds, cherries), take three pancakes, wrap three tubes with three fillings, and then put all three together in one pile and wrap in the fourth. We cut it in half - on the cut there will be a mosaic of stunning beauty.

Separately, I would like to remind you of pancake cakes - in fact, these are the same stuffed pancakes, only in a slightly different serving. You can’t talk about what is better and what is worse: sometimes it’s more appropriate to put a very catchy snack cake on the table, but there are situations when portioned pancakes are more convenient. The choice is always yours, the main thing is to remember that it is always there.

In general, delicious stuffed pancakes for you! Smooth and beautiful, and that inside, in addition to the filling, love and happiness must be hidden.

Stuffed pancakes, pies with a golden crust are a mandatory attribute of home tea drinking. Delicious pastries and fragrant brewed tea are able to gather the whole family at one table. Each housewife has her own, special cooking recipe, thanks to which stuffed pancakes turn out to be unusually tasty. Someone makes them with cottage cheese, someone with cherries. Someone prefers with meat filling, and someone with fruit. Pancakes are also good because they can be prepared in reserve and put in the freezer, and then simply warmed up for breakfast or dinner.

If you want to pamper your family, cook delicious stuffed ones they have very simple. First, for pancakes, you need to prepare the dough. To do this, you need 450 g of flour, a liter of water or milk, two eggs, a tablespoon of sugar and 2/3 teaspoon of salt. Salt, sugar and eggs are mixed and half of the milk is added, flour is added and beaten until smooth. Then the remaining milk is added and everything is thoroughly mixed with a whisk or in a blender. If lumps remain in the dough, it can be filtered through a sieve.

The next step is baking. The frying pan is heated and greased with oil. The dough is poured with a ladle in a thin layer (about 1-2 mm) over the entire bottom. Immediately, as soon as the lower part is browned, the pancake is removed and stacked on a plate. If the pancakes begin to stick together, they can be smeared with melted butter or vegetable oil.

Now you need to decide what will be Minced meat can serve as cottage cheese, cheese with ham, liver or even fish.

Curd filling: For her, you need to take 800-900 g of cottage cheese, 2 tablespoons of sugar, and 1 egg. Cottage cheese is carefully ground with egg and sugar.

Meat and rice filling: for it you will need a glass of rice, 0.5 minced meat and an onion. Rice is boiled in salted water and washed. The onion is finely chopped and fried together with minced meat in a frying pan with butter. The resulting fry is mixed with cooked rice.

Ham and Cheese Stuffing: for cooking you will need a pound of ham, 200 g of cheese, 50 g of cream and an onion. Ham and onion are cut into thin strips, then fried in vegetable oil, cream is added, salt and pepper to taste. Cheese is added to the ham. When it melts, the filling is ready. As a result, it should turn out thick and viscous.

Mushroom filling: for it you will need 400-500 g of mushrooms and 2 onions. Mushrooms are suitable for any - fresh, frozen or canned. Fry them in vegetable oil and a few minutes before they are ready, add onions to the pan. Salt, pepper and chill.

Liver filling: for it you need to take 200 g of liver, rice and onion. The liver is washed, cleaned of films and finely chopped. Onions are peeled and chopped, and then fried with liver in vegetable oil. There also add 100 g of boiled rice. Salt, pepper and mix thoroughly.

Filling fish: for it you will need 500 g of fish (pollock or hake), 5 eggs and 1 onion. The fillet is washed, cleaned of skin and bones and boiled in salted water, into which you can throw a sprig of dill for flavor. Ready fish is disassembled into small pieces. Eggs are hard boiled, peeled and cut into small pieces. Onions are fried until golden brown. Fish, eggs and onions are mixed, salted, peppered and fresh parsley or onions are added.

The next step is the formation of pancakes. On the fried side, on the edge, spread a tablespoon of minced meat and wrap it in the form of a rectangular pie. The formed pancake is fried in a frying pan until golden brown. If you decide to take fish as a filling, then stuffed pancakes can not only be fried in a pan, but cooked in breadcrumbs. To do this, the envelope, before being fried, is dipped in a mixture of eggs and milk and rolled in breadcrumbs.

Before serving, stuffed pancakes can be poured with sour cream or jam, depending on the filling.