Any type of pancakes and pancakes are suitable for freezing and then reheating.

So, prepare the desired number of pancakes or pancakes according to your favorite recipe.

Be sure to cook the pancakes well on both sides. A ZipLock bag is ideal for storage. Be sure to indicate the freezing date on the package. This will help you avoid storing the pancakes for too long. Do not store pancakes in the freezer for longer than 1-2 months.

Place the finished cooled pancakes on a board or baking sheet so that they do not touch each other. Place them in the freezer for 30 minutes. After this you can put them in a bag.

To stack the pancakes in a bag, line them with parchment or wax paper.

You can reheat pancakes in several ways.

1. Microwave

Place 1-5 pancakes on a microwave-safe plate. Heat one pancake for about 20 seconds. Five pancakes will take about 60 seconds. Exact time depends on the power of the microwave. There is no point in covering the pancakes when heating them. The pancakes will remain soft and airy.

2. In the oven

This method is ideal if you need to heat a lot of pancakes at once. Preheat the oven to 175-180 degrees Celsius. Place frozen pancakes in a foil bag or place on a baking sheet and cover with a thin layer of foil. Cover with foil to prevent the pancakes from becoming too dry. Bake the pancakes in the oven for about 10 minutes. There is no need to pre-butter the pancakes.

3. In the toaster

Pancakes can be reheated in a toaster. But this method limits you to the number of pancakes you can heat at a time - 1 pancake per 1 toaster slot. Watch the pancakes carefully to ensure they do not become hard and crispy.

For all of these methods, there is no point in defrosting the pancakes in advance before reheating. They will defrost during the cooking process.

Whichever way you choose, I hope it adds delicious breakfasts into your life! Enjoy your meal!

How much do frozen pancakes cost (average price for 1 package)?

Moscow and Moscow region.

Modern manufacturers supply everything accessible ways trying to attract everyone to their products large quantity potential buyers. We can say that the 21st century has become the era of the Renaissance for some national dishes. The most interesting thing is that the dishes managed not only to regain popularity, but were also transformed into frozen and almost completely prepared food products, the so-called offal.

Over the past half century, the frozen food market has been actively replenished with many different types of ready-made culinary products for full readiness which, you just have to subject the offal to one of the types of culinary heat treatment. Dumplings, mixed vegetables or dumplings are boiled, and frozen pancakes or fish burgers fried, etc. Frozen pancakes are an offal that is culinary product made from batter by frying in a frying pan.

Frozen stuffed pancakes are most often found on sale. You just need to fry this food product in a frying pan and you will get a full-fledged culinary product. Frozen pancakes can be stuffed with sweet, meat, vegetable or fish filling. In addition, frozen navy-style pancakes are in particular demand, i.e. stuffed with minced meat based on minced meat.

Pancakes differ from the traditional Russian pancakes we are all familiar with in the composition of the original ingredients that are used in the cooking process. It is worth noting that pancakes are more slim look pancakes, which are made from milk to which yeast-free starter is added. It is also worth noting that pancakes can be fried on only one side, then stuffed and re-fried on all sides.

Frozen pancakes are quite easy and, most importantly, quick to prepare. This is the main advantage of frozen food, including pancakes. The taste and nutritional characteristics of frozen pancakes vary depending on the composition of the product. However, average calorie content frozen pancake is 233 kcal, which is per 100 grams of offal.

However, it is worth emphasizing that the calorie level of frozen pancakes increases significantly when heat treatment offal, which usually uses vegetable oil or butter. Among the most popular and widespread types of frozen pancakes, which can be freely purchased in domestic grocery stores, we can highlight: pancakes stuffed with meat or minced fish, caviar, with vegetable filling and also curd, mushroom, cheese and egg, fruit or fruit and berry, as well as honey, chocolate, with condensed milk and caramel.

Calorie content of frozen pancakes 233 kcal

Energy value of frozen pancakes (ratio of proteins, fats, carbohydrates - bju).

Natalya: | July 23rd, 2017 | 8:58 pm

Please tell me how long can these pancakes be stored? A week, a month? And do expiration dates differ depending on the filling, for example, do they last shorter with meat? Thank you
Answer: Natalya, the shelf life of pancakes is 4 months. If this stuffed pancakes, then the shelf life will depend on the type of filling. If these are pancakes with minced meat, then the shelf life is 2 months, if with cottage cheese - 4 months, if with berries - 4 months, etc.

Anna: | February 24th, 2017 | 9:07 pm

Great idea. Cheap and cheerful. And you don’t need to bake again. I’ve been doing this for six months now, I read it on your website. I freeze 3 pieces. Thanks for the advice)
Answer: Anna, thanks for the comment! Happy and healthy freezing!

Irina: | February 24th, 2017 | 5:58 pm

Thank you for the article!!! Finally I’ll decide to freeze it like this)))) it’s not scary to give such semi-finished products to a child - you know exactly what’s inside))))
Answer: Irina, thanks for the comment! Healthy freezing And delicious pancakes!

Julia: | January 19th, 2017 | 2:47 pm

Is it possible to freeze pancakes made with soda and kefir or with yogurt?
Answer: Yulia, pancakes can be frozen using either kefir or yogurt.

Hope: | February 22nd, 2015 | 8:04 pm

Thank you very much for the flash mob, a lot interesting recipes. I stuffed the leftover pancakes with minced meat and froze them. True, there are only four left :-)

Svetlana: | February 22nd, 2015 | 5:43 pm

Well, the last day of our pancake week has arrived. We'll freeze what's left for stock. Thanks for the recipes. Be healthy and happy.

Tell me please! Can pancakes be frozen and how? Thank you
Answer: Yes, you can. Just like pancakes.

Ada: | May 1st, 2014 | 2:41 pm

Tell me, please, what other fillings can be stored for a long time? Thank you.
Answer: Ada, you can freeze pancakes with absolutely any filling, they store perfectly and remain just as tasty after defrosting. But you need to pay attention that onions and potatoes become tasteless after defrosting (although some people may like them, but they definitely lose their taste).

Tat `yana Aleksandrovna:| March 4th, 2014 | 4:28 pm

And I'll post it first ready-made pancakes with the filling on a board and put it in the refrigerator. When they are frozen, I put them in an airtight bag and store them in it. I heat them in a frying pan over low heat, they come out with a delicious crust)
Answer: Tatyana Aleksandrovna, thank you for sharing your experience!

Larisa: | December 8th, 2013 | 3:14 pm

There are large zip bags for freezing - they save a lot of space in the freezer. The idea of ​​two pancakes together is great. Thank you.

Olga: | July 7th, 2013 | 10:21 am

I don’t agree with the phrase “Pancakes, alas, require a lot of active cooking time” - I bake pancakes in 4 frying pans at once and the process only takes about half an hour. I used to bake on three – also quite fast. I bake pancakes in the same way - I bake them in two large frying pans.

Inna: | January 9th, 2013 | 10:56 am

How to freeze pancakes without filling? Sandwich with paper? How to cook then? Thank you

Answer: You don’t have to layer it. When you defrost, you can separate them from each other.

Oksana: | September 30th, 2012 | 3:10 pm

Hello, please tell me, if there is no microwave, what is the best way to defrost and reheat pancakes?

Answer: can be left to defrost at room temperature, and then heat it either in a frying pan over low heat with a lid, or in the oven.

Dasha: | November 5th, 2011 | 4:18 dp

Thank you! I cut the meat into portions and simply into plastic bags (like fish and poultry). I have a separate container for meat so that vegetables do not absorb unnecessary odors. The second container is for vegetables and another one for homemade semi-finished products.

Anonymous: | November 4th, 2011 | 9:33 pm

what a great guy you are!!! I also really like to freeze for future use (it’s somehow easier to breathe if you know that you have pancakes in the freezer). I love your site, I learned a lot from it!
P.S. how many containers do you have for freezing... and what kind of order do you have in your freezer!!! I’ll do the same... Do you also put the meat in a container?

Dasha: | June 6th, 2011 | 6:00 am

I myself am not a technologist, so I focus on already ready-made algorithms storage of frozen foods. For example, frozen pancakes with cottage cheese, which are sold in a store, can be stored - at a storage temperature no higher than minus (16 ± 1) ºС - 180 days;
– at a storage temperature not higher than minus (12 ± 1) ºС – 90 days;
– at a storage temperature not higher than minus (10 ± 1) ºС – 30 days;
– at a storage temperature not higher than minus (5 ± 1) ºС – 48 hours.
I have an Indesit refrigerator and freezer. The freezer maintains a temperature of 18 degrees, which means I can store pancakes there for almost six months. Naturally, they don’t live there for that long. I try to use all frozen foods (including meat) within a month, which is why I write the date on the lid of the container.
About the loss beneficial properties. Of course, freezing vitamins and useful material does not increase. But if you freeze it as much as possible fresh food, do it quickly and in airtight packaging, then losses will be minimized. In any case, homemade semi-finished products are much healthier than store-bought ones, since the composition, method of preparation and storage of the latter are known to us only approximately.
Regarding the taste properties. Thawed pancakes with cottage cheese taste the same as fresh ones. But with other products (for example, chopped eggs or pieces of fruit), the taste will change, slightly, but not for the better.

Maria: | June 5th, 2011 | 10:02 pm

But how long can frozen filled pancakes be stored without risk to health? Are they lost over too long (what?) storage time? taste properties? What about useful ones? I don’t even know who else to ask%)

How to prepare a pancake recipe for freezing - a complete description of the preparation so that the dish turns out very tasty and original.

Yeast pancakes / Pancakes with cheese / Freezing spring rolls / 20 filling options

Ingredients
2 eggs
500 gr. flour
600 ml. milk
250 ml. water
2 tbsp. l. Sahara
1 tsp. salt
7 gr. yeast (dry)
4 tbsp. l. vegetable oil

Cooking method
1.Dissolve yeast in warm water, add a tablespoon of sugar. Add 200 grams of flour and mix.
2.Close with a lid or cover with film and leave for 15 minutes to rise.
3.When the dough rises, stir and leave to rise again.
4.When the dough rises for the second time, add eggs, salt, sugar, remaining flour and mix. Gradually add milk and stir until the dough reaches the desired consistency. It should be uniform.
5.Close the cup and place in a warm place.
6.When the dough rises, pour into it vegetable oil and add more warm milk, if needed. Stir until smooth.
7. Heat the frying pan well, grease it with vegetable oil and fry the pancakes on both sides until golden brown.
8. Grease the finished pancakes with melted butter and stack them.
9. Serve with sour cream or caviar, or with jam or honey!

Ingredients
2 eggs
600 ml. milk
2 tbsp. l. Sahara
500 gr. flour
1 tsp. baking powder
150 gr. cheese
50 ml. vegetable oil

Cooking method
1. Separate the whites from the yolks. Beat the yolks with sugar until white. Pour in 200 ml of milk, mix well. Beat the whites with a pinch of salt. Carefully fold the whites into the yolks with milk.
2. Sift flour with baking powder. Add it to the mixture of eggs and milk. Mix well so that there are no lumps. Add the remaining milk and vegetable oil, mix well.
3.Warm up cast iron frying pan over the fire and bake pancakes, frying them on both sides. Stir occasionally pancake dough ladle so that it is filled with air, so the pancakes will be more airy. Stack the pancakes on top of each other, brushing with melted butter.
4. Preheat the oven to 220 C. Grate the cheese. Place it in the middle of each pancake and roll it up into an envelope.
5.Place the pancakes with cheese on a baking sheet and place in the oven for 10 minutes.
6.Remove from the oven and serve. You can also add finely chopped herbs with the cheese, if you prefer.
7. Bon appetit!

Freezing spring rolls

Place the finished pancakes with filling in a container. The main thing is that the products cool well after cooking. It is better to freeze each portion separately. If you choose a large container, then transfer the pancakes with film, so they can be easily removed individually. Ready-made cheesecakes and pies are great for freezing.
It’s convenient to defrost pancakes in the microwave if you need to quickly serve them for breakfast.
But you can also take it out of the freezer for 20-30 minutes and fry it in a frying pan or heat it in the oven.

For quick breakfast It’s convenient to wrap several pancakes in film.

It is useful to put the date on the container and if you have pancakes with with different fillings then write and with which one in this container.
According to GOST, the shelf life of frozen pancakes:

minus 10 0С – no more than one month,

minus 18 0C – no more than three months.

20 options for filling pancakes!

1 Pancakes stuffed with eggs

2 Curd filling into pancakes

Take cottage cheese, add one yolk, sugar, and grind everything with cottage cheese. Add raisins to the resulting mass. Pre-soaked in boiling water.

3 Chicken: pancakes with chicken

4 Mushroom filling into pancakes

5 From Varenki sausage

7 Pancakes with meat. The most common meat filling for pancakes

8 Pancakes with cheese and ham

10 Filling for pancakes from boiled beef

Red fish fillet (lightly salted or smoked trout or salmon are suitable)
finely chop, mix with melted cheese.
Add greens if desired.

13 With powdered sugar

Compound: Powdered sugar.
Sprinkle with powder, you can also cut out a heart from paper and trot on top. You will get powder on top of the pancake in the shape of a heart or two.

Finely chop the onion. Fry the minced meat in a pan. oil (while evaporating all the juice). Add onion to the fried minced meat and continue to fry together over low heat until the minced meat and onion are cooked. But the onion should not change color much. IN ready minced meat add with onions boiled rice, salt, pepper
and mix thoroughly.

4 tablespoons of sugar are placed on the bottom of the frying pan, 0.5 g. vanilla, 0.5 tablespoon of water and melt the sugar, cook it until light brown. And they pour it over the pancakes.

16 With apple-nut filling

2 sweet and sour apple,
1 tbsp. walnuts,
1-2 tbsp. Sahara,
a pinch of cinnamon.
Grate the apples, mix with chopped nuts, adding sugar and cinnamon.

It includes solid spicy cheese, garlic, carrots, sour cream (mayonnaise).
Grate the carrots on a fine grater and the cheese on a coarse grater. Crush a couple of cloves of garlic. Mix everything with sour cream or mayonnaise. (For 250 grams of cheese add 1 small carrot).

18 With prunes and cream

Ingredients: 200 gr. prunes, 1 tbsp sugar, 1 gr. cinnamon, 50 gr. cream.
Pour boiling water over the prunes. After 10 minutes, finely chop it, add sugar, cinnamon, cream. Mix everything thoroughly.

Ingredients: 3 bananas, 50 gr. cream.
3 bananas and 3 tablespoons of cream, chop and beat in a blender until smooth.

Ingredients: 200 gr. cottage cheese, 1 tbsp. spoon of sugar, 1 tablespoon of sour cream, 200 gr. blueberries
200 gr. cottage cheese, 1 tablespoon sugar, 1 tablespoon sour cream, 200 gr. blueberries, puree everything in a blender until smooth.

1. Divide the milk into two parts. We heat one part over the fire so that the milk is warm, but not hot. Remove from heat, gradually add sugar, salt, flour, stirring vigorously with a whisk until a homogeneous mass is achieved.

2. Add eggs to the resulting mixture of milk and flour and mix thoroughly.

3. Add the remaining milk and a little vegetable oil to the resulting mixture so that the pancakes do not stick to the pan during frying.

4. Let's start baking pancakes. As a rule, there is no need to grease the pan with vegetable oil. We put the pancake mixture into a ladle (my ladle is about 50 ml), take the frying pan in the other hand and pour the contents of the ladle into the center of the frying pan. batter, rotating the pan, distributing the dough over it. When the edges of the pancakes are browned, it’s time to flip the pancake. To do this, take the edges of the pancake with your hands and quickly turn it over so as not to burn yourself, and fry for another 20-30 seconds.

5. Bake all pancakes in this manner. Place a piece in the center of each pancake butter, wrap it in a tube. Do this with all pancakes. Place the resulting pancakes in the microwave for 40-50 seconds at medium power. The pancakes turn out very tasty.

Pancakes “Impeccable”. Even beginners can do it!

boiling water - 1.5 cups;
milk - 1.5 cups;
eggs - 2 pieces;
flour - 1.5 cups (the dough should be thinner than for pancakes);
butter - 1.5 tablespoons;
granulated sugar- 1.5 tablespoons;
salt - 0.5 teaspoon;
vanilla.

Beat eggs with sugar, add salt and vanilla.
Next, whisking the mixture, add milk and gradually add flour.
Without ceasing to beat, pour in the melted butter, and then boiling water in a thin stream.
Set aside the dough for half an hour so that all ingredients are mixed harmoniously.

And then we start baking.
Pour the dough into a heated frying pan in a thin layer, wait 1-2 minutes (moisture leaves the surface of the pancake), and then turn it over.
By the way, if the frying pan is not special, then before baking you should pour a little vegetable oil on it, which should be spread in a thin layer over the entire surface using a piece of cotton wool or a paper towel.
If you like pancakes with filling, choose traditional ones (curd, mushroom, berry, etc.) or come up with your own.

RECIPE (250 ml glass):

2 tbsp. kefir,
1 tbsp. boiling water,
2 tbsp. flour (without a slide),
2 eggs,
6 tbsp. vegetable oil (for dough),
1/2 tsp. salt,
1 tsp sugar (for sweet pancakes 1 tbsp.),
1/2 tsp. soda

1) Sift flour with soda.
2) Lightly beat the eggs with salt, sugar and kefir with a hand whisk.
3) Add all the flour at once and mix well. Here, do not try to stir thoroughly for a long time. If there are any lumps, don’t worry, they will disperse by the time it’s baked.
4) Pour boiling water in a thin stream, stirring constantly.
5) Add oil. And now my favorite trick! Scoop the dough with a ladle, lift it over the bowl and pour it from a height into the main mass. You will see how myriads of tiny bubbles immediately form. This oil breaks into droplets. In addition, the dough is additionally saturated with air. Magic! :)) This trick allows you to achieve holey pancakes even on milk dough without baking powder or yeast.
6) Now heat up the frying pan and bake immediately. Let's not wait for the oil droplets to merge back together. The frying pan needs to be heated well, this is important. Let the first pancake burn rather than stick. It will take longer to wash the pan if it sticks. Before the first pancake, grease the frying pan with vegetable oil or a piece of lard. Further, at your discretion.
Should I tell you how it tastes better?))

P.S. I have a recipe custard pancakes on milk. In this case, we increase the number of eggs by one, but you may need a little less flour. And we extinguish the soda with boiling water. To do this, put soda in a ladle and pour boiling water into it, rather than adding soda to the boiling water. It will work out foam cap and all the soda will be extinguished. This is what my grandmother always did. And if we use kefir, there is no point in extinguishing the soda with boiling water. kefir will do it better

Tender pancakes on kefir with boiling water

flour 1 tbsp.
kefir 1 tbsp.
boiling water 1 tbsp.
egg 2 pcs.
sugar 1.5-2 tbsp.
soda 0.5 tsp
vegetable oil 2 tbsp.
salt 0.5 tsp

Beat eggs with salt
Add boiling water without stopping whisking
Pour in kefir
Mix the sifted flour with soda. Add to our liquid, add sugar and vegetable oil. Mix everything well so that there are no lumps.
Leave the dough for 10 minutes.
Bake in a greased frying pan until golden brown.

The pancakes are very tender that at first I had trouble turning them over. But then I adapted and everything worked out.
Bon appetit!

Custard pancakes with kefir

INGREDIENTS
1 glass of kefir
150 g flour
1 egg
1/3 tsp. soda
1 tbsp. vegetable oil
0.5 cups boiling water
1 tbsp. Sahara
1/3 tsp. salt

Kefir. eggs. sugar. Mix salt and flour well.
Add soda to boiling water. stir quickly and pour into the dough.
Mix everything well and let stand for 5 minutes.
Add vegetable oil to the dough and mix.
Bake in a greased frying pan.

Breaded spring rolls.

Here they are breaded spring rolls You can quickly and easily prepare it for your family. There will be great variety on the table. This regular pancakes, but how they are prepared. Tasty! Try it!

15 most delicious fillings for pancakes.

1. Pancakes with egg filling
Ingredients: 4 eggs, 50 gr. green onions, 5-10 gr. dill, salt.
Boil 4 eggs. Grate the boiled eggs. Fry green onions 50 gr. Dill 5-10 gr. Salt to taste.

2. Curd filling in pancakes
Ingredients: Cottage cheese 500 gr. 1 egg yolk, 2 tablespoons sugar, 50 gr. raisins
Take cottage cheese, add one yolk, sugar, and grind everything with cottage cheese.
Add raisins to the resulting mass. Pre-soaked in
boiling water

3. Chicken: chicken pancakes
Ingredients: 1 chicken breast, 10 gr. dill, 2 boiled eggs, salt, pepper.
Boil chicken breast. Grind it in a meat grinder. Dill 10 gr. finely chop. Grate 2 boiled eggs on a coarse grater, salt and pepper to taste.

4. Mushroom filling in pancakes
Ingredients: 500 gr. mushrooms, 2 pcs. onions, salt pepper.
Fry mushrooms 500 gr. fry onions 2 pcs. medium size, salt and pepper to taste.

5. From Varenki sausage
Ingredients: 200 gr. Varenki sausages, 0.5 tablespoons of mustard, 50 gr. sour cream, 100 gr. cheese.
Boiled sausage 200 gr. pass it through a meat grinder, grate the cheese on a coarse grater, add 0.5 teaspoon of mustard, and 50 gr. sour cream. Mix everything, the filling is ready.

6. Hepatic
Ingredients: 500 gr. liver (pork or beef), 2 onions, 1 carrot, 3 eggs, salt. pepper.
500 gr. fry the liver with 2 medium-sized onions and 1 carrot. Grate 3 boiled eggs coarse grater, salt and pepper to taste.

7. Pancakes with meat. The most common meat filling for pancakes
Ingredients: 500 gr. fresh minced meat, 1 onion, salt, pepper.
Chopped meat(500 gr.) fried with onions (1 pc.), add salt and pepper to taste.

8. Pancakes with cheese and ham
Ingredients: 300 gr. ham, 150 gr. cheese, 2-3 boiled eggs, salt.
Take 300 grams of ham. 150 gr. cheese and 2-3 boiled eggs. We cut the ham into strips, and grate the cheese and eggs on a coarse grater. Salt to taste.

9. With dried apricots
Ingredients: 300 gr. cottage cheese, 100 gr. dried apricots, 1 tbsp. spoon of sugar.
Take 300 gr. cottage cheese and 100 gr. finely chopped dried apricots, mix everything and add 1 tbsp. spoon of sugar, then mix everything well again.

10. Boiled beef pancake filling
Ingredients: 500 gr. beef, 1 onion, butter 20 g, salt.
500 gr. Boil beef for 1.5 hours, grind in a meat grinder. Take 1 onion, cut into cubes, fry in butter, add the resulting minced meat, add salt to taste.

11. With condensed milk
Ingredients: liquid condensed milk or boiled condensed milk.
Sweet pancakes can be topped with condensed milk.

12. With red fish
Soft will come in handy processed cheese(like “Viola”) and lightly salted red fish.
Finely chop red fish fillet (lightly salted or smoked trout or salmon) and mix with melted cheese.
Add greens if desired.

13. With powdered sugar
Ingredients: Powdered sugar.
Sprinkle with powder, you can also cut out a heart from paper and trot on top.
You will get powder on top of the pancake in the shape of a heart or two.

14. With minced meat and rice
Finely chop the onion. Fry the minced meat in a pan. oil (while evaporating all the juice). Add onion to the fried minced meat and continue to fry together over low heat until the minced meat and onion are cooked. But the onion should not change color much. Add boiled rice to the prepared minced meat and onions, add salt and pepper and mix thoroughly.

15. With caramel
Ingredients: 4 tbsp sugar, 0.5 water and 0.5 g. vanilla.
4 tablespoons of sugar are placed on the bottom of the frying pan, 0.5 g. vanilla, 0.5 tablespoon
spoons of water and melt the sugar, cook it until light brown. AND
pour it over the pancakes.

Flour - 2 tbsp;
Kefir-2 tbsp;
Soda-1.5 tsp;
A pinch of salt;
Sugar-2 tbsp;
Vegetable oil - 3 tbsp;
Boiling water - 1 tbsp;
Egg-2 pcs;

Mix eggs, flour, kefir, salt, sugar. Mix well and beat a little.
Add soda to a glass of boiling water, stir quickly and pour into the kefir mass. Stir.
Wait 5 minutes and add vegetable oil. Stir.
The first time, coat the pan with vegetable oil, then you don’t need to.

Preparing dishes for freezing

Famous chefs often advise regularly making preparations for future use. For example, the legendary Spaniard Ferran Adria recommends always keeping fish, chicken, beef broths, tomato sauce, Bolognese and pesto sauces, peas, spinach. We decided not to limit ourselves to this set and have made for you a selection of 10 dishes that can withstand freezing perfectly.

Chops are great for festive dinner, but you can treat yourself to them at any time. True, you can’t freeze them, but you can safely store them for three days in the refrigerator. This dish is very easy to prepare – just 3 steps.

You will need:
● 1 kg tenderloin or neck (pork, veal, lamb)
● culinary hammer

For the marinade:
● 1 liter of water
● 1 tsp. salt
● 1/2 tsp. Sahara
● 1 tbsp. l. dry white wine or a weak vinegar solution
● 2–3 cloves
● 3 allspice peas

Cooking method:
1) Prepare the marinade: add all ingredients to boiling water, remove from heat and cool.
2) Cut the meat into portioned pieces and beat it well on both sides.
3) Place the meat in a deep container and fill it with marinade.

The rolls look like you worked on them for three hours. Don't tell anyone that it only took 20 minutes to prepare! And they are stored frozen for at least a month.

Ingredients:
● 1.5 kg tenderloin or neck (pork, veal, lamb)
● salt, pepper
● any filling (mushrooms with onions, cheese, boiled egg and greens, thin strips of fried bacon with walnuts and garlic)

Cooking method:
1) Prepare the meat as for chops, only beat it a little harder.
2) Salt and pepper the pieces.
3) Prepare the filling: fry mushrooms, grate cheese, crush garlic (use your imagination).
4) Place the filling on the meat and roll it into a roll. Then the rolls can be fried and stewed, or you can put them in the freezer.

Goulash is good because it goes well with any side dishes. You can store it in the freezer for even more than a month. And for cooking you only need meat and pepper.

Ingredients:
● 1 kg of meat
● pepper

Cooking method:
1) Cut the meat into 3x3 cm pieces and generously pepper.
2) Fry and when cooled, put into a container.
3) Before serving, simply reheat and add salt.

Making broth is a long process. A pressure cooker will speed it up a little. But frozen broth can be stored in the freezer for up to 3 months, defrosting in portions and adding vegetables to taste.

Ingredients:
● 1 chicken carcass
● 1 tsp. black peppercorns
● 1 Bay leaf
● 2 stalks of celery
● 1 large onion
● 2 carrots
● 3 sprigs thyme
● 1 tsp. coarse salt
● 3 liters of water

Cooking method:
1) Put everything in large saucepan, bring to a boil.
2) Remove the foam and cook over low heat for 1.5 hours.
By the way, boiled mushrooms for soup can also be frozen separately.

For a complete dinner, all you need to do with this sauce is boil the pasta. In the book " Family dinner. Cooking at home with Ferran Adria,” the chef claims that the sauce prepared according to this recipe can be stored for 5 days in the refrigerator or 6 months in the freezer.

Ingredients for 2.5 kg of sauce:
● 225 g butter
● 1.2 kg minced beef
● 350 g minced pork
● 500 g onion
● 150 g celery
● 400 g carrots
● 150 ml olive oil extra virgin
● 1.6 kg chopped tomatoes per own juice
● 2 g sugar
● 12 g tomato paste

Cooking method:
1) Place a large saucepan on the fire and melt the butter.
2) Add beef and fry until it changes color.
3) Add pork.
4) After a few minutes, add salt and pepper, stirring frequently until the minced meat turns golden brown.
5) Meanwhile, finely chop the onion, celery and carrots.

6) Place another pan on low heat and add olive oil.
7) Lightly fry the vegetables until they are soft (12 minutes).
8) Add meat, chopped tomatoes and tomato paste, mix.
9) Sprinkle with salt, pepper and sugar.
10) Cook over low heat for 1.5 hours.
After these procedures, the sauce can be cooled and frozen.

Stuffed pepper – universal dish: It’s easy to prepare, looks beautiful, and the variety of possible fillings allows you to eat this dish every day. Peppers can be stored in the freezer at minus 18 for 3 months.

Ingredients:
● 20-25 large bell peppers without visible defects
● 1 kg minced meat
● mushrooms, rice, spices, zucchini, tomatoes, couscous (to choose from)

Cooking method:
1) Wash the peppers thoroughly, cut off the caps with stalks, carefully clean the seeds and internal membranes.
2) The rice for the filling is boiled in advance, but the rest of the filling is placed raw.
3) Carefully fill the peppers with filling and freeze.
4) To serve, let it simmer for 40 minutes in sour cream and tomato sauce.

Cutlets are the first thing that comes to mind when you think about semi-finished products. It is very convenient to prepare them for future use, and they can be stored in the freezer for 2 months.

Ingredients:
● 1 kg minced meat
● 1 egg
● half a loaf of bread
● 2 onions
● spices

Cooking method:
1) Mix minced meat, chopped bread, finely chopped onion and spices.
2) We make blanks - neat washers.
3) To prevent the cutlets from sticking together when frozen, place them on a board cling film, on top - cutlets and leave in this form in the freezer for half an hour so that the cutlets set. After this, they can be put into a bag and left in the freezer.

Lazy cabbage rolls differ from classic themes that the cabbage is inside them, not outside. However, both can be stored in the freezer for 3 months.

Ingredients:
● 300 g cabbage
● 1 onion
● 1 kg minced meat
● salt, pepper
● breadcrumbs

Cooking method:
1) Cut the cabbage and onion into 3–5 mm cubes.
2) Mix with minced meat, salt and pepper.
3) Form cutlets, roll in breadcrumbs and freeze as is.
4) After defrosting, they can be stewed in water or broth for 40 minutes.

For these meat dishes, you can also freeze some vegetables for garnish: mushrooms, tomatoes, peeled and diced carrots, Bell pepper, eggplants. Before freezing, it is advisable to immerse vegetables in salted boiling water for a few seconds, and then cool under running water. cold water, dry and package for single use.

You should not freeze potatoes: they may lose their taste qualities. Recommended storage periods: soup sets– 6–7 months, individual vegetables – 10–12 months.

Oddly enough, you can freeze dessert too. Cheesecakes tolerate freezing well and are stored well in the freezer for a month. Preparing them for freezing is very simple.

Ingredients:
● 500 g cottage cheese
● 200 g sugar
● 1 egg
● flour (as much as needed until the dough thickens)

Cooking method:
1) Mix cottage cheese, sugar, eggs and flour into a homogeneous mass.
2) Roll into balls, roll them in flour or semolina and flatten slightly.
3) We freeze using the “cutlet” method: first we lay them out individually on a board covered with cling film, and when they freeze, we put them in a bag.

Now in the morning you can prepare a great homemade breakfast in just 5 minutes.

Preparing pancakes will probably take the most time, but how nice it will be to take the delicacy out of the freezer at any time and simply heat it up in the microwave! Depending on the filling, the pancake can be stored in the freezer from a month to three: cottage cheese pancakes last less, meat ones – longer.

Ingredients:
● 1 liter of milk
● 6 eggs
● 2 cups flour
● 1 tbsp. l. Sahara
● 1 tbsp. l. sunflower oil
● fillings of your choice: cottage cheese with raisins, cheese with ham, minced meat, mushrooms with onions and carrots

Cooking method:
1) Beat the eggs, gradually adding all the other ingredients.
2) Stir until the mixture turns into a homogeneous mass.
3) Fry in a hot frying pan.
4) Prepare your favorite fillings and wrap them in neat pancake envelopes.
5) Place on cling film, freeze, and transfer to a bag.

Don't forget to label which package contains which filling to avoid surprises in the form of a meat pancake reheated for dessert.

Also remember that even frozen foods have an expiration date. Meat dishes homemade It is not recommended to store in the freezer for more than 3 months, and industrial - for more than six months.

How to freeze filled pancakes?

Of course you can, for example, this is what we do here: we prepare more pancakes with minced meat at once, so that we can prepare them for several meals at once, in this case we save a lot of time than if we cook them separately several times small portions spring rolls. Some of the prepared pancakes are eaten, and most of the prepared pancakes are frozen; a lot of them are prepared with the intention of freezing most of them. Still, home-cooked food tastes better and is always fresher, once you put it in freezer and they are constantly lying there, unlike store-bought ones, prepared by someone unknown and defrosted many times before the moment of purchase.

Freezing pancakes at home is a wonderful thing! Then you can remove the almost finished pancakes from the freezer and just fry them again in a frying pan until golden brown, or pour them over with sauce and simmer them in the oven, or heat them in the microwave.

Can be frozen like pancakes with no sweet filling, as with minced meat, potatoes and mushrooms, also make with sweet filling, for example, cottage cheese pancakes with berries, raisins, candied fruits.

Pancakes are prepared according to regular recipe, as they always do: first you need to prepare the pancake dough, you also need to make minced meat (mushroom, liver, etc.) with onions, or you can make minced rice with mushrooms, then fry the pancakes, wrap the filling in them, place them tightly wrapped together and let cool. Can be rolled up into a tube or an envelope. as you are more familiar and like it.

The cooled pancakes are placed in bags in the freezer and frozen. To prevent them from sticking together, you can place them in portions on a tray in one or two rows, freezing them in parts. Place the “frozen” pancakes in bags and store them in the freezer. You can freeze each pancake in its own film.

And then we take it out and heat it up, serve it with sour cream or sauce, and if there are sweet pancakes, then with honey and jam.

Freezing pancakes will save a lot of time, since you can prepare a large batch of pancakes at one time, and then just reheat them. So, in order to freeze spring rolls. You must first prepare pancakes according to your favorite recipe, and then wrap them with fillings, which can be varied, for example, minced meat, mushrooms, cottage cheese, potatoes, berries, etc.

Then ready-made pancakes Place on a baking sheet and freeze; place the already frozen pancakes in a bag or container. You can also pre-pack the pancakes into portions and defrost them in the microwave individually, and not as a whole quantity, because repeated freezing is not recommended, it will significantly worsen the taste and appearance.

It is better not to store frozen pancakes for a long time, but to eat them within a month; they can only be stored longer if industrially frozen.

Many people do not trust ready-made store-bought food or consider it not tasty enough, preferring to eat home-made semi-finished products. Spring rolls are just one of them. You can freeze them, this will significantly save time on cooking. It’s much more convenient to spend time preparing pancakes once, and then just take them out of the freezer and heat them up.

Frozen pancakes retain their shape perfectly and do not lose their taste. You can defrost them in a frying pan or in the microwave. Any pancakes with all types of fillings can be frozen: minced meat, potatoes, cabbage, jam, mushrooms, etc. The main thing is to not allow the pancakes to stick together during freezing.

Undoubtedly, at home you can make blanks or finished product and freeze them for use. And then you will simply take out the pancakes and heat them in the microwave, or fry the frozen ones in a frying pan.

And this is not difficult to do, first you bake a lot of pancakes, then stuff them with various fillings. This can be cottage cheese, meat, liver with rice, rice with egg, stewed cabbage, or sweet filling. After that, you arrange them by type, each filling in an individual container or bag.

And after everything has cooled down, you put it in the freezer and take it out and heat it up as needed.

Preparing pancakes takes a lot of time; freezing a large batch of pancakes prepared in advance will save time. Pancakes tolerate freezing well. Pancakes can be frozen with any filling: cottage cheese, minced meat, jam, etc. We fold stuffed pancakes into a container for freezing, and write the date on the container so as not to forget about the expiration date. When needed, remove from the freezer and defrost in the microwave. Can't stand pancakes re-freezing, so you need to fold it in advance so that you get the right amount.

Fluffy milk pancakes without yeast recipe