In order to cook about 10-14 pieces of pancakes (depending on how well you know how to pour the dough into a pan and how thin they will turn out), we will need the following ingredients. So, let's prepare 300 ml of water, 300 ml of milk, 2 eggs, half a teaspoon of salt, 3 teaspoons of sugar and 200 g of sifted wheat flour. What I love about this recipe is the ratio of ingredients. Pancakes are not greasy at all, and they do not need to be lubricated with additional butter.
Let's start making pancake dough. Break two eggs into a deep bowl.
Beat them well with a whisk. So let's say uniformity.
Pour the milk into the egg mixture...
... water and again mix everything with a whisk.
Add sugar and salt to the dough. Mix everything thoroughly again.
Sift wheat flour and slowly begin to add to the dough. We will need about 200-220 g of flour. While pouring it, with the other hand, mix the mixture with a whisk to avoid the appearance of lumps.
Thoroughly mix the pancake batter. It should be smooth, silky, without lumps and easy to drain from the whisk.
Now we heat the pan and grease it with sunflower or creamy (as you like) oil with a brush. Butter is great, as it has a creamy-nutty taste, pancakes are tender and fragrant. Just melt 10-20 g of butter in a saucer in the microwave (20 seconds should be enough) and grease before each pancake baking.
I want to give a little advice to those who have just started their culinary journey. With the help of a ladle, we scoop up the dough (about 2/3 of a ladle, depending on the diameter of your pan) and pour it into the center of the pan. Of course, we keep the pan on the weight, there is nothing to beat the stove for, we need it! ;) Now in a circular motion we distribute the mixture over the entire surface. We return to the fire. I tried to capture this moment in the photo. If there is not enough dough, quickly add to the “passes”.
The signal that the pancake needs to be turned over will be “seized” edges and a slightly bubbly, browned surface. After a couple of minutes, turn the pancake over and bake somewhere else for a minute and a half. I turn over with a regular plastic spatula, a metal one can damage the surface of the pan. First, I run a spatula around the circumference of the pancake, lifting the edges, and then slip it under the middle of the pancake and quickly turn it over. The board gradually gets hotter and hotter. Therefore, each next pancake needs less time than the previous one, until you turn down the power of the stove. I bake pancakes on medium heat, otherwise you won't keep track of them! In this way we bake the rest of the pancakes.
Let's get to the delicious toppings.
caramelizing apples
If you have kitchen assistants, use them. For the first apple filling we need, in fact, an apple, sugar, raisins and ricotta. Peel the apple and cut it into small cubes.
Put them in a small saucepan.
Add to them 1-2 tbsp. l. Sahara.
On medium heat, we will begin to caramelize our apples. More precisely, we will cook apples in syrup. Stew the apples in their own juice with sugar for 7-10 minutes. They will become soft and sweet. Optionally, you can add a pinch of cinnamon. Let's take it off the fire.
Pancakes with apple filling
Let's collect the first version of our pancakes. We spread one or two pancakes on a plate, grease with ricotta, spread the caramelized apples (by eye) and pour a little apple syrup. Add a small handful of raisins and garnish with mint or tarragon leaves. Decoration is always a matter of taste, my imagination ran wild, and I decided to make open filled pancakes. Many guests liked this option, it somehow remotely resembled the taste of strudel, and cinnamon (if you add it) will add spice to the dish. Let's move on to the next options for serving pancakes.
fruit filling
The second option is simple, but the most unexpected and delicious bonus will delight guests! So, again put a couple of pancakes on a plate and grease them with natural (Greek) yogurt. Pre-cut the fruit (any) into small pieces, spread on top of the yogurt. I used contrasting fruits: sour kiwi and sweet banana and tangerine slices. But here it's a matter of taste. Add your favorite fruits, it can be seasonal, because pancakes can be prepared not only for Maslenitsa! Pour liquid honey on top, if desired, add 1-2 tsp. (the recipe is on the blog!) - this is the very unexpected bonus.
Another version of sweet pancakes is ready. It is very loved by children, it has a pleasant combination of fruits and honey with salty peanut butter. Just a meal!
Unsweetened pancakes
The last version of pancakes — my personal favorite! Everything is very simple, but tasteful! Put pancakes on a plate and grease them with curd cheese. We spread a thin slice of lightly salted salmon or trout, and a handful of arugula next to it. Top with balsamic sauce. I just love it!
These can be thin pancakes with filling! I hope you enjoy my recipes and your family will be satisfied!
Bon appetit and delicious Shrovetide to you! ;)
Ah, Shrovetide! Pancake expanse, a paradise for gourmets. And although it is believed that it is supposed to bake yeast pancakes of various varieties on Maslenitsa, you can diversify the Pancake Week pancake menu with stuffed pancakes. You can wrap almost anything in stuffed pancakes. But before that you need to bake excellent thin pancakes. We have already told you about how to bake thin pancakes for every taste. And now let's talk about fillings for stuffed pancakes.
The filling in pancakes can be wrapped in one of several ways and simply served pancakes to the table, pouring them with sauce or decorating with berries (if the pancakes are sweet). Stuffed pancakes can be baked in the oven, sprinkled with grated hard cheese - you get a full hearty meal for lunch or dinner. From pancakes layered with filling, you can even make a cake - snack or sweet, depending on which filling you prefer.
Ingredients:
1 medium head of cauliflower,
250 ml milk
200 g hard cheese,
2 tbsp melted butter,
2 tbsp flour,
salt, nutmeg, chopped parsley - to taste.
Cooking:
Peel the cauliflower and cut into small florets. Boil them in salted water. Drain the water from under the cabbage into a separate bowl. Take 250 ml of broth, add spices and seasonings to taste. Melt the ghee in a deep frying pan, fry the flour until pinkish, add the broth and milk and stir well. Simmer over low heat, stirring occasionally, until the sauce thickens. Season with nutmeg and herbs. Combine the boiled cauliflower with the sauce, stuff the pancakes and place them in a baking dish. Sprinkle grated cheese on top and bake in a hot oven until the cheese is melted.
Ingredients:
300 g ground beef,
425 ml tomatoes in their own juice,
2 tbsp ketchup (optional)
1 carrot
1 onion
1 tbsp vegetable oil,
salt, pepper - to taste.
Cooking:
Cut carrots and onions into small cubes. Put the minced meat in a pan with vegetable oil and fry until golden brown, stirring occasionally. Add the fried onions and carrots, then the tomatoes along with the liquid (lightly crush the tomatoes with a fork), add the ketchup and boil for 5 minutes. Then season to taste and stuff the pancakes. Serve with salad.
Ingredients:
600 g Savoy cabbage
300 g sweet yellow and red peppers,
600 g Krakow sausage,
200 g sour cream
3 tbsp vegetable oil,
1 onion
green onion.
Cooking:
Blanch the savoy cabbage leaves for 2 minutes and cut into large pieces. Pepper, onion and sausage cut into cubes and fry in vegetable oil. Add cabbage, stir and fry for 8 minutes, then add sour cream, simmer and season with salt and pepper. Stuff the pancakes and pour the resulting sauce.
Ingredients:
500 g mushrooms
400 g ham
150 g smoked bacon
300 g onion
300 g hard cheese,
2 stack sour cream
4 eggs,
1 bunch of parsley
2 cloves of garlic
pepper, salt, paprika, ground nutmeg - a pinch each.
Cooking:
Dice the bacon, onion and ham, boil the mushrooms and cut into large pieces, and cut the cheese into cubes. Mix, season with chopped garlic and parsley, salt if necessary. For the sauce, mix sour cream, 2 eggs and 2 yolks, season and mix. Stuff the pancakes, put them in a mold and pour the sauce. Sprinkle with cheese and bake for 20 minutes in a hot oven. Serve with green salad.
Pancakes stuffed with beans
Ingredients:
1 can canned beans
250 g minced meat,
1 can (240 g) tomatoes in their own juice,
3 tbsp tomato sauce
200 g mozzarella cheese,
1 onion
1 tbsp olive oil,
salt, pepper - to taste.
Cooking:
Drain and rinse the beans. Saute finely chopped onion in olive oil. Fry the minced meat until crumbly, add the tomatoes along with the liquid and knead them a little with a fork. Add tomato sauce and boil a little. Add beans, season with salt and pepper, stir and heat over medium heat. Stuff the pancakes, roll into tubes and place in a mold. Sprinkle with crumbled cheese and place in the oven for 15-20 minutes.
Ingredients:
500 g sauerkraut,
200 g sausage (ham),
100 g bacon
100 g butter,
100 g cheese
1 onion
1 green sweet pepper
4 tbsp meat broth,
1 tsp cumin,
¼ tsp marjoram,
salt - to taste.
Cooking:
Cut the bacon into small pieces, put in a deep frying pan and put on fire. Add the chopped onion, saute it until translucent, add the cabbage and the rest of the diced ingredients. Simmer everything together for 10 minutes and cool. Stuff the pancakes, put in a mold, sprinkle with broth and cover with foil. Bake for 15 minutes in a hot oven, then remove the foil, place cheese slices on top of the pancakes and return to the oven to melt the cheese.
Ingredients:
150 g smoked salmon,
1 young zucchini
½ lemon
150 g heavy cream,
½ bunch basil
salt, pepper - to taste.
Cooking:
Peel the zucchini, chop and squeeze out the liquid. Peel the rind from the scalded lemon. Cut basil leaves into thin strips. Mix cream with salt and pepper, add basil and lemon juice to taste. Finely chop the fish and drizzle with lemon juice. Cut thin pancakes into quarters, spread with cream sauce, put some fish on the wide part and roll up the rolls. Pin with toothpicks.
Ingredients:
100 g natural yogurt,
500 ham,
3-5 bunches of radishes
3-4 garlic cloves,
5-7 tablespoons greenery,
salt, pepper - to taste.
Cooking:
Cut the ham and radish into small cubes, mix with chopped herbs and garlic squeezed through a press. Mix yogurt with salt and pepper, combine with ham and mix. Start ready pancakes.
Ingredients:
300 g peas
250 g ham
250 g cheese
200 g mushrooms
4 tomatoes,
500 ml broth,
40 g vegetable oil,
40 g flour
cheese for topping,
nutmeg, salt - to taste.
Cooking:
Cut cheese and ham into cubes. Mushrooms cut and fry in vegetable oil. Scald the tomatoes with boiling water, remove the skin and cut into cubes. Boil pre-soaked peas. For the sauce, fry the flour in vegetable oil until pink, pour in the broth and stir well. Boil for 5 minutes until thickened. Put the ham, cheese, mushrooms and tomatoes in the sauce, warm up, but do not boil. Combine with peas and start pancakes. Place in a greased form, sprinkle with grated cheese and put in a hot oven for 15 minutes. You can use chickpeas instead of peas.
Cooking:
200 g frozen mixed vegetables
300 ml vegetable stock
1 onion
1-2 tbsp cream cheese,
50 grated cheese
turmeric, salt, green onions - to taste.
Cooking:
Saute the onion until translucent. Boil frozen vegetables in vegetable broth and drain in a colander. Return the broth to the pan, add 1-2 tbsp. flour and boil until thickened. Add boiled vegetables, onion, salt, pepper, turmeric and warm. Stuff the pancakes, put in a mold, sprinkle with cheese on top and bake until it melts. Sprinkle with green onions when serving.
Ingredients:
1 ½ kg spinach
2 bulbs
2 cloves of garlic
10 cherry tomatoes,
150 g feta cheese,
8 tbsp vegetable oil,
salt, ground black pepper, nutmeg - to taste.
Cooking:
Rinse the spinach thoroughly. Finely chop the onion and garlic and fry in a pan with 2 tsp. oils. Add spinach and cook over medium heat until all liquid has evaporated. Add salt and spices, stir and let cool. Cut the tomatoes in half, cut the feta into small cubes. Combine with spinach, stuff pancakes and roll them into rolls.
Pancakes with potatoes
Ingredients:
600 g potatoes
200 g bacon
1 onion
Cooking:
Cut the peeled potatoes into slices and place in cold water. Heat frying oil, drain potatoes, pat dry and place in skillet. Cover and fry until golden crispy. 10 minutes before the end, add the diced onion and bacon, reduce the heat and fry under the lid. Cook for the last 5 minutes uncovered. Season to taste with salt and ground pepper. Fill pancakes, roll up and serve.
Ingredients:
850 g frozen mixture of green peas and carrots,
1 box of feta cheese
100 g hard cheese,
1 bunch of parsley
salt, ground black pepper - to taste.
Cooking:
Put frozen vegetables in a saucepan, pour a little water, cover with a lid and simmer. Add grated cheese, chopped parsley, season with salt and pepper. Fill the pancakes, fold into an envelope, place in a baking dish, place the feta on top and place in the oven with medium heat for 20-25 minutes.
Ingredients:
400 g frozen currants,
250 g cream cheese,
4 eggs,
120 g sugar
80 g butter.
Cooking:
Mix cheese with butter and sugar. Whisk until fluffy. Beat the egg whites to stiff peaks. Sort the currant and rinse. Set aside about 1/3 of the berries for decoration, and chop the rest and combine with the cheese mixture. Stuff the pancakes, roll up so that the filling does not leak out, and bake in the oven for 30 minutes. Mix the remaining currants with coarse sugar and put the berries on the finished pancakes.
Ingredients:
1 stack hazelnut,
1 stack of almonds
½ stack Sahara,
1 ½ stack sugar syrup,
vegetable oil for frying.
For cream:
1 ½ stack cream,
½ stack peeled pistachios.
Cooking:
Mix chopped nuts, add sugar and 1 tsp. water and 1 tbsp. sugar syrup. Place 1 tbsp on the center of the pancake. nut mixture and roll the pancake so that the filling does not leak out. Fry stuffed pancakes in oil until golden brown. Dip each pancake into the cool syrup and place on a plate. Whip the cream and use a cornet with a fine nozzle to fill the pancakes. Sprinkle with chopped pistachios.
Ingredients:
200 g cream cheese,
200 g nuts
7 tbsp honey,
2 apples
½ lemon
½ vanilla pod.
Cooking:
Peel and grate the apples. Stir in soft cheese and 1 tbsp. honey. Remove the zest from the lemon and squeeze out the juice. Add to apples, stir and refrigerate. Roast chopped nuts in a dry frying pan, then add 1 tbsp. water, honey and evaporate the liquid. Spread cheese mixture on pancakes, put nuts and wrap. Sprinkle nuts on top.
Ingredients:
250 g cottage cheese,
20 g raisins,
3 eggs,
1 lemon
200 ml cream
100 g natural yogurt,
50 g powdered sugar,
1-2 tbsp Roma,
vanilla pod.
Cooking:
Rinse the raisins and blanch in boiling water. In a bowl, combine cottage cheese and yogurt, add powdered sugar and mix. Add 2 egg yolks, vanilla grains, lemon zest (after scalding it), and mix. Start the pancakes, spreading them over the entire surface with the resulting mass and turning into a roll. Cut each pancake in half diagonally and place them in a greased pan. Whisk 1 egg and 2 egg whites with cream, add rum, mix and pour over pancakes. Put in a non-hot oven for 25-30 minutes. Sprinkle with powdered sugar before serving.
Ingredients:
300 g apples
4 tbsp soft cream cheese,
2 tsp vegetable oil,
2 tsp lemon juice
2 tsp honey,
2 tsp powdered sugar
1 tsp cinnamon.
Cooking:
Mix honey, lemon juice, cinnamon and powdered sugar. Grease the finished pancakes with cream cheese, lay out the apples cut into small cubes, and pour over the honey sauce. Roll into tubes and serve.
Merry Maslenitsa!
Larisa Shuftaykina
There are all sorts of fillings: meat, cottage cheese, fish, fruit ... Most often they are distinguished by 2 main groups: sweet (with honey, condensed milk, chocolate, jam) and unsweetened (with meat, caviar, eggs, vegetables). And pancake fillings can be conditionally divided into simple and compound. The first ones include only one ready-made ingredient, which is easy enough to roll into pancakes. But with the second type of filling, consisting of several components, you will have to tinker a bit. But the taste of the dish will be more refined and interesting. We share with you some of the best recipes for fillings for pancakes.
1. Chicken with cheese
This is a very successful and satisfying combination. If you are tired of traditional chicken pancakes, then try including some cheese and garlic in the filling.
Products: 250 grams of boiled chicken fillet, 50 grams of cheese, half a small onion and a clove of garlic, a tablespoon of sour cream and seasoning to taste.
After boiling the fillet in salted water, you need to finely chop it or chop it in a meat grinder. Fry the onion until transparent. It tastes better with butter. Then add the onion to the chicken, seasoning the mixture with chopped garlic, sour cream and grated cheese. Pepper, salt, add dried or fresh herbs to taste. By the way, the chicken in this recipe, if desired, can be replaced with boiled meat or ham.
2. Liver
The liver is one of the most beloved, and also very useful by-products. With it, pancakes are original and tasty.
Products: 300 grams of liver (tastier with beef), 1.5 medium onions, 2 eggs, 2 small carrots and spices to taste.
The liver must first be boiled and chopped (preferably through a meat grinder). Fry finely chopped carrots and onions, adding the liver to them at the end. Mix everything and fry for another 3-5 minutes. Add boiled and chopped eggs to the prepared mix. Then mix everything thoroughly together with the desired spices.
3. Salmon with mushrooms and dill
The highlight of this delicious filling is a delicate combination of salmon and mushrooms. It can be used as a separate dish on non-strict days of Great Lent.
Products: 150 grams of salmon fillet (can be replaced with any red fish - salmon, trout, coho salmon), 100 grams of champignons, about 80 grams of fish sauce (creamy, tartar, lemon-garlic is good), a little fresh dill and ground pepper to taste.
Fish fillet must be boiled for 5 minutes in advance. Put the washed and finely chopped champignons in a frying pan with warmed butter and fry the mushrooms for about 5 minutes. Add dill to sauce and mix well. First put a teaspoon of sauce in the center of the pancakes, and a little filling on it, which can be peppered to taste. Then the "packed" pancakes need to be put in the oven, pouring over them with the rest of the sauce. After a few minutes, the fragrant dish is ready.
4. Eggs with greens
Products: 3 eggs, a bunch of green onion feathers, mayonnaise or sour cream, salt to taste.
Peel hard-boiled eggs and chop finely. Mix them with finely chopped green onions and add a little mayonnaise or sour cream. Salt and pepper for taste. You can include a handful of boiled rice in this filling for satiety.
5. Spinach with cheese platter
With this exquisite addition, even ordinary pancakes prepared according to grandma's recipes can turn into a real restaurant dish. And all the useful properties of spinach can not be listed!
Products: 250 grams of spinach, 300 milliliters of milk, 20 grams of flour, 30 grams of butter, 40 milliliters of heavy cream, 50-70 grams of parmesan, ricotta, mozzarella, gorgonzola (or dor blue), a bunch of greens (onions, dill, parsley), a small bay leaf and spices to taste.
Cheese sauce is prepared simply: add butter, flour and bay leaf to milk. Bring the mixture to a boil, reduce heat and simmer until thickened. At the end, season with pepper, salt and grated nutmeg, stir for another 2 minutes and turn off. At the end of the procedure, pour heavy cream into a container with sauce and mix everything well.
Wash the spinach and fry for about 2 minutes in butter. Drain the excess water through a colander and then sprinkle the spinach with finely chopped cheeses, pepper and salt. At the end, pour over the cooked spinach with cheese with 2 tablespoons of the sauce and sprinkle with herbs. To make pancakes with this filling even tastier, you need to put them on a baking sheet greased with butter and put them in the oven (200 degrees) for half an hour.
Serve the sauce with the finished dish. Spinach can be substituted for this recipe healthy cabbage broccoli.
6. Curd with raisins
Thanks to its excellent taste, nutritional value and usefulness, this option will appeal to both adults and children. If you prepare the filling in the evening, then it is perfect for a pancake breakfast.
Products: 250 grams of cottage cheese, 1/4 cup raisins, 1 tablespoon sour cream, 1 egg yolk, 1.5–2 tablespoons sugar and 1/2 teaspoon vanilla.
Season the cottage cheese mashed through a sieve with yolk and sour cream. Then mix everything thoroughly. Sprinkle with sugar, vanilla, raisins and mix again. After sending the resulting mass to the refrigerator for a couple of hours - there is just time for baking pancakes. At the end, having stuffed the dish with curd mass, fry it in butter until golden brown. By the way, instead of raisins in this recipe, you can use any other dried fruit or even a mixture of them.
7. Mushroom with cheese sauce
Mushrooms are one of the traditional ingredients for festive dishes in honor of Shrovetide. And the best "neighbors" for mushrooms in the filling are cheese and sour cream.
Products: 250 grams of champignons or wild mushrooms, 120 grams of hard cheese, 100 milliliters of milk, a small onion, 1 tablespoon of flour and sour cream, pepper, salt - to taste.
First you need to fry finely chopped mushrooms with onions in vegetable oil. And then sprinkle them with flour, mix, flavor with milk, sour cream and spices. Bring to a homogeneous mass and bring to a boil. With such a filling, pancakes can be eaten immediately, or you can send them to the oven for 15 minutes (200 degrees), after sprinkling them with cheese.
8. Bananas, chocolate and nuts
One of the most popular sweet fillings often served in coffee shops. It is easy and simple to prepare at home.
Products: 1.5-2 bananas, 1/2 handful of walnuts, 1/2 chocolate bar and 2 tablespoons of cream.
The recipe is as simple as two and two. Bananas with cream and nuts should be thoroughly chopped in a blender until smooth. It is acceptable to simply cut a banana into rings. Wrap the resulting filling in pancakes, and pour melted chocolate on top. Those with a sweet tooth can add grated chocolate to the filling itself.
A favorite delicacy that is served not only on Maslenitsa is stuffed pancakes. This is a versatile treat that can be both sweet and snack. The dish is able to decorate the buffet table, and on the road it is convenient to take a couple of edible bundles with delicious filling with you.
What can you stuff pancakes with?
If you don’t know how to stuff pancakes, then everything is as simple as possible. Everyone can please with such a delicacy: a meat-eater and a vegetarian, and an inveterate sweet tooth. Almost any filling is combined with a sweetish pancake:
- Sweet fillers - cottage cheese, fruits.
- Hearty - meat, mushrooms, liver, salted fish or caviar.
- Pasty fillings - jam, marmalade, peanut butter, chocolate paste, various pastes.
How to wrap stuffed pancakes?
Learning how to bake pancakes is half the battle, it is important to serve them appetizingly and beautifully. So you get rid of the problem of decorating the buffet table. Before stuffing pancakes properly, make sure that the filling is tasty, that is, not oversalted or vice versa, and is completely ready. Proceed to wrapping, the “triangle” option will be an ideal solution for a dense filling:
The “envelope” option is suitable for any dense filling: meat, mushroom, fruit. This method is good for preparing a quick snack, the filling from the bundle will definitely not fall out.
It’s not difficult to figure out how to make stuffed pancakes with a pasty filling. This is the easiest way to create beautiful treats.
How to stuff pancakes with cottage cheese?
Pancakes stuffed with cottage cheese are very fond of kids. Products can be rolled up with an envelope so that the filling does not fall apart. Raisins, dried apricots are often added to the curd filling, and they are sweetened not only with sugar, but also with honey. Prepare small pancakes in advance, the diameter of the pan is no more than 25 cm.
Ingredients:
- cottage cheese - 500 g;
- candied fruits - 1 handful;
- honey - 1 tbsp. l.;
- sour cream - 1 tbsp. l.;
- pancakes - 10 pcs.
Cooking
- Punch cottage cheese with sour cream with a blender until a fine-grained mass.
- Add honey, stir.
- Throw candied fruits.
- Spread a spoonful of the filling on the pancake and fold it into an envelope.
Pancakes stuffed with meat - recipe
Pancakes, stuffed with meat always an appropriate treat during a feast. Minced meat can be used any: pork, beef, chicken or a mixture of several types. It is also customary to add vegetables to the filling, such as onions, carrots, and, if desired, bell peppers. Fold stuffed pancakes with an envelope or a triangle.
Ingredients:
- minced meat - 500 g;
- onion - 1 pc.;
- carrots - 1 pc.;
- thyme - a pinch;
- salt pepper;
- pancakes - 10 pcs.
Cooking
- Spasser finely chopped onion in oil, throw in grated carrots, fry.
- Add minced meat to the browning, fry everything well until the meat is fully cooked.
- Salt, pepper, season with your favorite spices and thyme.
- When the filling becomes warm, start stuffing by decorating the appetizer with a triangle or an envelope.
Pancakes stuffed with liver
You can make anything using your favorite and proven recipe. The main thing is that the blanks come out thin, plastic, without holes, do not tear when wrapping. Filling with liver, rice and sour cream will definitely appeal to all lovers of unusual combinations in food.
Ingredients:
- chicken liver - 500 g;
- onion - 1 pc.;
- carrots - 1 pc.;
- round boiled rice - 150 g;
- salt;
- sour cream - 3 tbsp. l.;
- pancakes - 10 pcs.
Cooking
- Bake the liver, onions and carrots until fully cooked in foil.
- Scroll the finished liver with vegetables through a meat grinder, add rice, salt.
- Add sour cream to the cooled filling, mix.
- Stuffed and rice wrapped in an envelope.
Pancakes stuffed with mushrooms
Certainly no one will be left indifferent. For the filling, you can use available champignons or oyster mushrooms, but filling from wild mushrooms will come out much more aromatic (it is better to boil them for 15 minutes before frying). To prevent the filling from falling apart when bitten, add a little cheese during cooking.
Ingredients:
- fillet - 300 g;
- mushrooms - 300 g;
- onion - 1 pc.;
- sour cream - 2 tbsp. l.;
- hard cheese - 100 g;
- pancakes - 10 pcs.
Cooking
- Spasser finely chopped onion in oil, throw in chopped mushrooms and fry until the liquid evaporates.
- Add the fillet, cut into small cubes, fry everything together until the meat is fully cooked.
- Pour in sour cream, mix.
- Salt, pepper, throw grated cheese, mix, turn off the heat.
- Spread the barely warm filling with a spoon into the pancake and roll it in a convenient way.
Pancakes stuffed with ham and cheese
If you don’t know how to cook stuffed pancakes quickly and as simply as possible, this option will definitely appeal to you. It is convenient to take such edible bundles with you for a snack, as the dish does not have a strong smell that can irritate colleagues. Pancakes stuffed with ham can be folded into a triangle.
Ingredients:
- ham - 250-300 g;
- cheese - 150 g;
- pancakes.
Cooking
- Cut the ham into strips, grate the cheese on a coarse grater.
- Put a handful of ham on the surface of the pancake, throw a handful of cheese on top, arrange a bundle.
- Warm up a little stuffed pancakes in a frying pan without oil.
Pancakes stuffed with apples
This recipe stuffed pancakes cannot be called childish, because it contains a lot of spices and alcohol. But it's perfect for a party! It is better to take sour apples, and the dough should be a little sweet. You can serve such treats with ice cream or original fruit topping.
Ingredients:
- antonovka - 6 pcs.;
- honey - 2 tbsp. l.;
- brandy - 20 ml;
- cinnamon, cloves, star anise - a small pinch each;
- sweet pancakes - 10-15 pcs.
Cooking
- Cut the apples into cubes, send to the pan to languish.
- When the slices become transparent, season with spices and pour in the brandy, simmer until the liquid has evaporated a little.
- While the filling is cooling and thickening, pour liquid honey into it, mix.
- Beautifully wrap pancakes stuffed with apples.
Pancakes stuffed with red fish
The ideal solution for filling the buffet menu will be. You can add the composition of the filling with herbs and cream cheese. If the latter could not be purchased, make a salty curd mass by breaking through the curd with herbs and spices in a blender. Such an appetizer will definitely not be left without attention and will be the first to disappear from the plates.
Ingredients.
Good afternoon. This year, Maslenitsa begins on Monday, March 4th. It will last as usual for a whole week, until March 10. And at this time, it is customary for the Russian people to bake thin pancakes. Who came up with this delicacy is still unknown, and where it came from is also in question. But many consider treats to be a primordially Russian invention.
2. Be sure to knead the cottage cheese with a fork before starting.
3. Then beat in the egg, add sour cream and sugar, vanillin if desired. Mix everything thoroughly.
4. Put the filling on the pancake and wrap it with an envelope. Eat for health.
How to cook pancakes with mushrooms on the festive table
And if you are lovers of something more than ordinary, then I suggest you wrap the mushroom filling in our blanks. Mushrooms choose to your taste, though fried champignons are more often taken.
I suggest you watch a video plot in which culinary tricks are explained step by step. We will wrap the dish with tubes, it turns out everything is very tasty and satisfying.
Pancakes stuffed with chicken
You can use any chicken - boiled, baked, smoked, fried. In any case, the filling is simple and unpretentious, but very satisfying.
Ingredients:
For test:
- Milk - 1 l;
- Flour - 4 tbsp.;
- Egg - 4 pcs.;
- Vegetable oil - 3 tablespoons;
- Salt - a pinch.
For filling:
- Chicken breast - 400 gr.;
- Bow - 2 pcs.;
- Spices for chicken - to taste;
- Vegetable little - for frying.
Cooking method:
1. Beat eggs, add salt and vegetable oil. Pour in some milk and gradually pour in the sifted flour. Knead a stiff dough, then pour in the remaining milk and mix until smooth.
2. Bake products in a hot pan, greased with a small piece of lard.
3. Boil the chicken in salted water. Cut the onion into half rings and fry in vegetable oil with spices. Cut the meat into cubes and combine with onions.
4. Stuff the blanks with the filling.
5. Before serving, it is advisable to fry the dish in butter and pour over with your favorite sauce, such as sour cream.
Recipe for pancakes with meat and potatoes
And now the cooking method is from Belarusian cuisine, we will prepare the filling from mint potatoes and minced meat. We will use the dough on a kefir basis. Everything will turn out magnificent and insanely delicious.
Ingredients:
For test:
- Flour - 3/4 tbsp.;
- Kefir - 1 tbsp.;
- Chicken egg - 2 pcs.;
- Sugar - 1 tbsp. l.;
- Vegetable oil - 2 tbsp. l..
For filling:
- Minced meat - 250 gr.;
- Potatoes - 8 pcs.;
- Onion - 1 pc.;
- Butter - 100 gr.;
- Pepper, salt - to taste.
Cooking method:
1. Kefir, eggs, vegetable oil and sugar mix together. Add flour, mix again and let stand for about 20 minutes. Fry the cakes on both sides in a hot pan.
2. Peel potatoes and boil in salted water. Mash into puree.
3. Fry minced meat with finely chopped onion, salt and pepper.
4. Then mix the minced meat and mashed potatoes.
5. We spread the filling on one side of the workpiece, fold it in any way. And fry in butter for 2 minutes. Serve this dish with fresh sour cream.
Pancakes bags with cheese and ham
And now I propose to cook a very delicious appetizer. On the festive table, this option is just right, and it is convenient to eat, and everything looks perfect.
Well, the filling just melts in your mouth, and the dough is very tender and thin with holes.
Ingredients:
- Milk -1 l;
- Egg - 1 pc.;
- Flour - 1 tbsp.;
- Salt - a pinch;
- Sugar - 5 gr.;
- Soda - 1 tsp;
- Vinegar - 1 tsp;
- Ham - 50 gr.;
- Cheese - 50 gr.;
- Green onion - 1 bunch;
- Sunflower oil - 2 tbsp.
Cooking method:
1. Whisk eggs with milk using a whisk.
2. Then add the flour and mix well so that not a single lump remains.
4. Fry the cakes on both sides.
5. Cut the ham into strips.
6. Do the same with cheese.
7. Stir in ham and cheese.
8. Put the filling in the center of the workpiece.
9. Collect the pancake in a bag and fix with toothpicks.
10. In this way, collect all the treats and send them to the microwave for a few minutes to melt the cheese.
Video on how to make pancakes with sweet filling
Of course, many adults and most children love and choose sweet pancakes. Such a treat is especially relevant for children's birthdays or various parties. For the filling, you can take any jam, jam, honey, condensed milk, as well as fruits and vegetables.
I suggest you try making a treat with banana filling and chocolate icing.
Easy and delicious recipe for pancakes with chicken liver
And the next option is very budget. And if you are a lover of the insides, then you will definitely like it. By the way, instead of the liver, you can use hearts.
Ingredients:
- Ready-made pancakes - 10-15 pcs.;
- Chicken liver - 600 gr.;
- Bow - 2 pcs.;
- Carrots - 1 pc.;
- Vegetable oil - for frying;
- Salt, spices - to taste.
Cooking method:
1. Peel and cut the onion into small cubes. Place it in a large skillet with vegetable oil.
2. Rinse the liver and cut into small sticks.
3. Peel and cut the carrots into cubes, add to the pan.
4. Fry food until cooked, salt and pepper at the end.
If desired, the filling can be passed through a meat grinder.
5. Stuff the finished pancakes with chicken liver and roll up.
6. This dish is delicious to eat with tomato juice.
Pancakes stuffed with cheese and herbs
The next option does not quite apply to stuffed treats. Although the filling will be, but it must be added directly to the dough. You will get very juicy and crispy cakes. Try it, I think you'll like it.
Ingredients:
- Flour - 200 gr.;
- Hard cheese - 150 gr.;
- Eggs - 2 pcs.;
- Sugar - 1 tsp;
- Salt - 1 tsp;
- Water - 300 gr.;
- Vegetable oil - 50 ml;
- Baking powder - 1 tsp;
- Garlic - 2-3 cloves;
- Greens - 1 bunch.
Cooking method:
1. Grate the cheese on a fine grater, rinse the greens and chop finely. Remove the husk from the garlic.
2. Beat sugar, salt and eggs with a mixer. Next, add water, flour with baking powder and mix everything again.
3. Add vegetable oil, herbs and cheese, finely chopped garlic to the dough.
4. Mix the mass well.
To add flavor to the dish, you can use aromatic oil.
5. In a preheated pan, fry the cakes and serve.
Cooking pancakes with egg and onion
The following recipe is similar to a lightweight version of cooking)) I recommend everyone to try such a satisfying and healthy dish, because we will knead the dough on whey.
The option is also suitable for celebratory event and a full breakfast.
Ingredients:
For test:
- Milk whey - 300 ml;
- Chicken egg - 1 pc.;
- Salt - 0.5 tsp;
- Sugar - 1 tsp;
- Soda - 0.5 tsp;
- Flour - 1 cup;
- Refined vegetable oil - 2 tbsp.
For filling:
- Raw egg - 1 pc.;
- Boiled eggs - 2 pcs.;
- Green onion - 1 bunch;
- Garlic greens - 0.5 bunch;
- Vegetable oil - 1 tablespoon;
- Butter - 40 gr.;
- Salt, black pepper - to taste.
Cooking method:
1. Bake pancakes first. I have already explained how to make whey dough, see this article.
2. Rinse and chop the onion and garlic greens. Fry in vegetable oil for 2-3 minutes.
4. Add boiled chopped eggs to this mass, salt and pepper, then put 10 gr. butter, wait until it melts, mix and let the filling cool.
5. Put 1-2 tablespoons of the cooled mass on the pancake. We wrap it in an envelope.
6. In a heated frying pan with butter, fry our workpieces on both sides.
7. Serve hot or warm.
Design options for stuffed pancakes on the festive table
In conclusion, I want to offer you a photo selection on how you can beautifully and effectively roll spring rolls. I hope you choose the right one for you.
I hope I managed to surprise and conquer everyone with simple and delicious recipes our delicacy. Stuffed pancakes are a great option for holiday table for Maslenitsa, and you can also cook, then you will definitely please everyone !! I wish you a great mood!! Bye bye!!