Step 1: prepare the flour.

In order for our pancakes to turn out from a delicate airy dough, it is necessary to sift the flour in advance. This process allows it to be saturated with oxygen and get rid of excess lumps. To do this, simply pour the flour into a sieve and do the important step directly over a medium bowl. Attention: You may need either more or less of this component. It all depends on the quality of the flour and its brand. For example, I usually use Amina, but it tends to swell in 20–30 minutes. Therefore, when we prepare the dough for pancakes, we be sure to monitor the entire process so as not to overdo it with flour. Otherwise, the pancakes will either tear or turn out very thick.

Step 2: prepare the milk.

Pour the milk into a small saucepan and place over medium heat. Literally in 2 minutes turn off the burner and pour the liquid component into a large bowl. Attention: To prepare the dough we need warm milk (the temperature should be no more than 35–37 °C, otherwise the egg may curl).

Step 3: prepare the pancake dough.

Using a knife, break the egg shell and pour the yolk and white into a bowl of warm milk. Add a pinch of salt here and, using a hand whisk, whisk everything thoroughly until smooth. Next, we begin to introduce sifted flour in small portions. At the same time, we do not stop mixing everything with available equipment so that lumps do not form. At the end, leave the dough aside so that it can rest a little. Somewhere through 20–30 minutes Let's see how thick it is. If the dough has the consistency of pancakes, then be sure to lightly dilute it with milk or clean water. If it’s the other way around, then add a couple of tablespoons of flour. Ideally it should be liquid. In any case, we try to do everything by eye. Finally, pour vegetable oil into a bowl ( 5–7 tablespoons), so that during frying the pancakes do not stick to the surface of the pan, and mix everything well again.

Step 4: fry pancakes.

Place the frying pan on high heat and let it get hot. Immediately after this, screw on the burner and pour a little vegetable oil here (but this is only for the first pancake). We wait again for the contents of the container to warm up well. Now, using a ladle, scoop up some of the batter and pour it into the pan. Attention: To make the pancake beautiful and without holes, be sure to turn the container from side to side. This way the dough will spread out better over the entire surface and we will get an even circle. Fry the pancake on both sides maximum 1–2 minutes each. The readiness of the dish can be checked by the golden edge.

Next, using a wooden spatula, move the pancake onto a flat plate, and instead pour another portion of dough. At the end, turn off the burner and move on to preparing the filling.

Step 5: prepare lightly salted salmon fillet.

Place the salmon fillet on a cutting board and, lightly prying the skin with the tip of a knife, separate it from the pulp. Now cut the fish into thin strips and transfer to a clean plate.

Step 6: prepare hard cheese.

Place the hard cheese on a cutting board and, using a knife, carefully cut into thin slices. Transfer the crushed component to a free plate and leave it aside for a while.

Step 7: prepare the dill.

Wash the dill well under running water, shake off excess liquid and place on a cutting board. Using a knife, finely chop the greens and pour into an empty saucer.

Step 8: prepare the cucumber.

We wash the cucumber under running water, dry it with kitchen paper towels and place it on a cutting board. Using a knife, remove the edges and then cut into either thin strips or almost transparent circles. Transfer the chopped vegetable to a clean plate.

Step 9: prepare filled pancake rolls.

Place the pancakes one at a time on a clean, dry cutting board and lightly coat with mayonnaise, and sprinkle with salt and freshly ground black pepper to taste. Next, sprinkle with a small amount of chopped herbs and place a couple of slices of hard cheese in the center. Place pieces of salmon on top, and across them several strips or slices of cucumber. We wrap the filling tightly with a roll so that the pancake does not tear, and move the dish to a special plate for serving. When everything is ready, wrap the container with cling film and put it in the refrigerator. for 2–3 hours. Let the rolls soak in the filling ingredients. Plus, when they cool, they will be easier to cut into portions.

After the allotted time has passed, remove the dish from the refrigerator and remove it from the cling film. Using a knife, cut the rolls crosswise into pieces approximately 3–4 centimeters and transfer to a beautiful plate for serving.

Step 10: Serve the filled pancake rolls.

It is recommended to serve pancake rolls immediately after preparation to the festive table. By the way, in this recipe I used lightly salted salmon, hard cheese and herbs as a filling, and in general you can put various sweet and salty ingredients inside the dish.


For example, it can be Philadelphia cheese mixed with chopped red fish, cottage cheese seasoned with mayonnaise, chopped garlic and canned capers, and many other equally tasty fillings. I usually prepare this dish for holidays and all kinds of buffets. The rolls turn out to be quite filling, so warn your guests about this in advance so that they still have room in their stomachs for the main meal. Enjoy!
Bon appetit everyone!

To prepare pancakes, you can also take plain clean water instead of milk or dilute these components in a ratio of 50 to 50 percent;

You can also use any other sauce to grease the rolls;

For spiciness, you can add one chopped small clove of garlic to the mayonnaise.

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We invite you to prepare an unusual appetizer for your holiday table - pancake rolls with delicious fillings. Read on to learn how to make pancake rolls.

Pancake rolls with fillings: an unusual snack

Recipe Pancake rolls with red fish

Ingredients:

• 12 pcs. thin pancakes
• 400 gr. lightly salted red fish fillet
• 300 gr. curd cheese

Cooking method:

1. Bake thin pancakes according to your favorite recipe.
2. Cut the fish fillet into very thin slices.
3. Spread a layer of cheese on the pancakes, lay out the fish fillets, and then spread some cream cheese on top. Roll the pancake into a roll and put it in the refrigerator.
4. Before serving, cut the roll diagonally into 2-4 pieces.

Recipe: Pancake roll with cottage cheese

Ingredients:

• 6 PC. thin pancakes
• 200 gr. curd mass
• 100 gr. jam

Cooking method:

1. Place thin pancakes on cling film, overlapping, in the form of fish scales.
2. Grease the pancakes with curd mixture and spread jam on top.
3. Roll the pancakes into a tight roll and wrap with cling film.
4. Place the roll in the refrigerator for an hour or more.
5. Before serving, remove the film and cut into portions.

Recipe: Pancake rolls stuffed with ham and cheese

Ingredients:

• thin pancakes
• dill greens
• mayonnaise
• ham

Cooking method:

1. Chop the greens.
2. Cut cheese and ham into thin slices.
3. Grease pancakes with mayonnaise and sprinkle with herbs.
4. Place slices of ham and cheese on the greens.
5. Roll the pancakes into rolls, cool in the refrigerator, and cut into 2-3 pieces before serving.

Recipe: Egg Pancake Rolls

Ingredients:

• 2 eggs
• 3 tbsp. l. flour
• pepper
• vegetable oil
• greenery

Cooking method:

1. Grate the cheese.
2. Chop the greens.
3. Beat eggs with salt, add flour and a little butter.
4. Add water if necessary.
5. Bake 2-3 pancakes from the egg dough.
6. Sprinkle grated cheese and herbs onto the hot pancake.
7. Roll the pancake into a roll.
8. Cool and cut into 2-3 pieces before serving.

Video recipe " Pancake roll with cream cheese"

Have fun cooking and be healthy!

Always yours Alena Tereshina.

The only note: I recommend using homemade eggs during the cooking process - this way the difference between the pancakes will be more noticeable! This filled pancake roll will captivate and surprise your guests – definitely! I recommend trying it!

Ingredients:

For yellow pancakes:

• 4 yolks
• 200 ml milk
• 1.5 tbsp. flour
• 1 tbsp. vegetable oil
• A pinch of salt
• A pinch of sugar

For white pancakes:

• 4 squirrels
• 200 ml milk
• 1.5 tbsp. flour
• 1 tbsp. vegetable oil
• A pinch of salt
• A pinch of sugar

For filling:

• 1 kg chicken liver
• 2 large onions
• Mayonnaise to taste
• Salt, black pepper to taste

Cooking the dish step by step with photos:

1. Cooking light pancakes. Separate the yolks from the whites. Add sugar and salt to the whites.
2. Beat the whites until foamy.
3. Add vegetable oil and gradually mix in flour.
4. We get a runny batter for pancakes.
5. Cooking yellow pancakes. Add salt and sugar to the yolks. Beat well.
6. Add flour and vegetable oil.
7. Mix the dough for yellow pancakes.
8. Fry pancakes in a frying pan.
9. We do this with both yellow and white pancakes.
10. We wash the chicken liver and cut it into pieces. Dip with a paper towel.
11. We clean and wash the onions.
12. Fry the liver in vegetable oil. Add salt and pepper to taste. You can add your favorite herbs and spices.
13. Add the onion to the liver and fry until tender.
14. Grind the liver in a blender, add mayonnaise to taste.
15. Now let's start assembling our pancake roll. Place the yellow pancake on a plate.
16. Spread with chicken liver filling.
17. Cover with a light pancake.
18. Grease with filling again.
19. We repeat the procedure until the pancakes and filling are gone. Roll the filled pancakes into a roll.
20. Carefully cut off the edge of the roll. The finished pancake roll with filling can be served!
21. Our roll can be cut into delicious pieces :)

Bon appetit!