We will prepare the best recipes for savory pancake filling.

UNSWEETENED FILLING

Unsweetened filling with minced meat and mushrooms

We need:

• any pancakes, thin
• 300 g minced meat of any kind, preferably assorted
• 200 g mushrooms, champignons (any)
• 1 piece of onion
• 50 g butter
• 1 tbsp. vegetable oil
• salt, pepper to taste

Preparation:

1. Place the minced meat in a frying pan and fry over medium heat, stirring all the time so that lumps do not form.

2. Cut the onion into small cubes, and when the minced meat changes color, add the onion. Salt and pepper the minced meat, add a spoonful of vegetable oil and a couple of spoonfuls of broth or water. Fry until done.

3. Cut the mushrooms into small pieces and fry them separately in a frying pan until the liquid evaporates.

4. Mix the prepared mushrooms with minced meat, add butter, and fry together for a couple of minutes. After cooling, you can stuff the pancakes, preferably in an envelope or bag.

Filling for empanadas

We need:

• pancakes, any
• 700 g boiled meat
• 300 g mushrooms, champignons
• 1-2 pcs onions
• salt, pepper to taste
• 50 ml broth

Preparation:

1.Pass the boiled meat through a meat grinder or finely chop it.

2. Cut the mushrooms into small quarters and simmer in a frying pan, first without oil, when the liquid has evaporated, add oil and chopped onion, fry while stirring. Add salt and pepper, add broth and simmer until done.

3. Mix meat and mushrooms, you can add spices if desired. Fill the pancakes.

Curd filling with herbs

We need:

• pancakes with milk
• 500 g of cottage cheese, its quantity depends on the number of pancakes, adjust it yourself
• 1 bunch of parsley with dill
• 2-3 cloves of garlic
• 1 tbsp. sour cream
• salt to taste

Preparation:

1. Rub the cottage cheese through a sieve or blend with a blender.

2. Finely chop the greens and finely chop the garlic.

3. Mix cottage cheese with herbs, add salt if necessary, and season with sour cream. Mix everything until it forms a paste. Spread the pancakes and wrap them with a tube or a closed tube.

They will be very tasty if you simmer them for 10 minutes in the oven, in a clay pot.

Filling for herring pancakes

We need:

• pancakes with yeast, fluffy, not too thick
• 1 piece herring fillet
• 4 boiled eggs
• 1 bunch of dill
• 2 tbsp. sour cream
• salt, pepper to taste
• 1/2 piece fresh cucumber, can be replaced with pickled one

Preparation:

1.Grate the eggs on a coarse grater.

2. Cut the herring fillet into thin strips or small cubes, depending on how you want to wrap the pancakes, in rolls or in a bag.

3. Chop the dill and mix with eggs, season with sour cream, salt and pepper. If the herring is diced, add it to the eggs and mix.

4. Cut the cucumber into thin strips.

5. Spread the pancake with eggs and herbs, lay out herring strips in a row, and cucumber strips next to each other. Wrap it in a roll and cut it into rolls.

Potato and cheese filling for pancakes

We need:

• pancakes
• 200 g hard, grated cheese
• 500 g mashed potatoes
• 1 bunch of green onions
• 1 – 2 tbsp. sour cream, look at the consistency of the puree

Preparation:

1.Grate the cheese on a coarse grater.

2. Chop the onion, leave a couple of feathers, mix with mashed potatoes.

3. Place 1 tbsp in the middle of the pancake. puree, sprinkle cheese and a little sour cream on top. Carefully collect in a bag and tie with onion feathers.

Filling for cabbage pancakes

The cabbage filling can also be filled with various additions: eggs, mushrooms, carrots. Let's consider these options:

Cabbage filling with egg

We need:

• pancakes
• 1 kg fresh white cabbage
• 1 egg
• 1 medium sized onion
• salt, pepper and favorite spices to taste
• 1 -2 tbsp. vegetable oil

Preparation:

1.Chop the onion into small cubes, chop the cabbage into thin, small strips.

2. Fry the onion in a frying pan until transparent and add the cabbage, a little water, stir and simmer under the lid.

3. The cabbage has softened - salt, pepper and add spices to taste, simmer a little more until ready. Let cool.

4. Beat the egg and put it in the cabbage, mix.

5. Place a spoonful of filling on the pancake and close it with an envelope. In a heated frying pan, fry on both sides. Serve with sour cream.

Cabbage stuffing with mushrooms

We need:

• pancakes
• 1 piece of onion
• 500 g cabbage
• 300 g champignons
• vegetable oil

Preparation:

1. Cut the onion into half rings, thinly. Fry until transparent in vegetable oil.

2. Chop the cabbage thinly and add it to the frying pan with the onion, add a little water and simmer under the lid.

3. Cut the mushrooms into thin strips and put them in the cabbage, add salt and pepper and simmer until tender.

Cabbage filling with carrots and sesame seeds

We need:

• pancakes
• 1 kg fresh cabbage
• 1 onion
• 1 piece carrot
• sesame to taste
• vegetable oil
• 2 stalks green onions
• 1 egg

Preparation:

1. Finely chop the onion, grate the carrots on a coarse grater. Simmer onions and carrots in a frying pan with heated oil.

2. Chop the cabbage and simmer with onions and carrots. Add chopped green onions, salt and pepper, sprinkle with sesame seeds. Cool.

3. Add beaten egg to the filling and mix. Fill the pancakes, wrap them in an envelope and fry on both sides in a frying pan.

Cabbage with boiled egg

We need:

• pancakes
• 3 onions
• 1 kg cabbage
• 5 boiled eggs
• greenery
• salt, pepper, spices to taste
• vegetable oil
• breadcrumbs
• 1 piece raw egg

Preparation:

1. Stew chopped onion in a frying pan along with cabbage. Add salt, pepper, spices to taste and finely chopped herbs, mix. Cool until warm.

2. Grate the boiled eggs and combine with cabbage, mix. We fill the pancakes with an envelope or a double triangle.

3. Dip the wrapped pancakes into a raw egg, then bread them in breadcrumbs and fry on both sides in a frying pan until golden brown. Serve with sour cream sauce.

Fish filling for salmon and salmon pancakes

Salmon filling

We need:

• pancakes
• 200 g creamy soft cheese
• 100 g lightly salted salmon
• 1/2 lemon for juice

Preparation:

1. Spread the pancake completely with cream cheese.

2. Cut the salmon into slices and place it on a pancake in a row, pour over lemon juice. Wrap it in a roll and cut it in half diagonally, or into rolls.

Fish filling with salmon and spinach

We need:

• pancakes
• 300 g ice cream or fresh spinach
• 100 g salmon
• 100 g cream cheese (processed)
• 2 tbsp. sour cream
• 50 g butter

Preparation:

1. Chop the spinach and fry in butter for 3-5 minutes. Cool.

2. Cut the salmon into cubes. Grate the cheese. Mix all ingredients and season with sour cream.

3. Fill the pancakes with a roll or form a basket.

Filling with capelin and red caviar

Capelin caviar filling

We need:

• pancakes
• 100 -150 g capelin caviar
• 3 pcs boiled eggs
• 1 bunch of green onions
• 2 tbsp. sour cream or mayonnaise

Preparation:

1. Mix boiled eggs with finely chopped green onions, season with sour cream (mayonnaise).

2. Place eggs in the middle of the pancake and place 1 tsp on top. We collect capelin caviar in a bag and tie it with an onion feather.

Red caviar filling

We need: 1 jar of red caviar and pancakes.

Preparation: Wrap the pancake in a roll and then roll it into a barrel. We secure the edge with a toothpick so that it does not unravel, and put 1/2 tsp on top. red caviar

Egg filling for pancakes

We need:

• pancakes
• 4 pcs boiled eggs
• 1-2 bunches of green onions
• salt, ground black pepper, to taste
• 2-3 tbsp. mayonnaise or sour cream

Preparation:

1. Three boiled eggs on a coarse grater.

2. Chop the green onions, leaving the feathers according to the number of pancakes.

3. Mix onions with eggs, salt, pepper and season with mayonnaise.

4. Form the filled pancakes into bags and tie them with onion feathers. First scald the onion feathers with boiling water. Or, wrap it in a double triangle.

Mushroom filling for pancakes

Champignon filling

We need:

• pancakes
• 300 – 400 g champignons
• 1-2 heads of onion
• 1 tsp dry garlic
• 1/2 tsp. Italian herbs
• salt to taste
• 1-2 tbsp. sour cream

Preparation:

1. Chop the champignons and fry with onions in a frying pan. Add dry garlic, Italian herbs, salt, season with sour cream. Simmer for a couple of minutes and you can remove from the heat. Cool and fill pancakes using any method.

Mushroom filling with mashed potatoes

We need:

• pancakes
• 1 onion
• 300 g mushrooms
• 300 g mashed potatoes
• vegetable oil

Preparation:

1.Cut the onion into half rings and fry until light golden.

2. Cut off the stems of the mushrooms and finely chop the mushrooms. Add to the onion and simmer until the liquid evaporates.

3. Place the finished puree into the mushrooms, mix everything, remove from heat. Cool slightly and fill pancakes.

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The fillings for pancakes can be very different: sweet, fruit, curd, vegetable, mushroom, meat and chicken. It all depends on your imagination, the preferences of your family and the seasons. In winter, you want more satisfying dishes; in summer, during the harvest season, you can use fruits and vegetables. Try to cook according to the recipes that we have collected for you.

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 of 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 the 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 spoons 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 on a 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.
Minced meat (500 g) is fried with onions (1 piece), add salt and pepper to taste.

8. Pancakes with cheese and ham

Ingredients: 300 gr. ham, 150 gr. cheese, 2-3 boiled eggs, salt.
We take ham 300 gr., 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 processed cheese (such as “Viola”) and lightly salted red fish will come in handy.
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 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 apples,
1 tbsp. walnuts,
1-2 tbsp. Sahara,
a pinch of cinnamon.
Grate the apples, mix with chopped nuts, adding sugar and cinnamon.

17. Cheese filling

It includes hard sharp 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.,

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

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

Pancakes with honey mushrooms are delicious pancakes with a filling so aromatic that its smell will attract not only your family, but also your neighbors’ family. I'm telling you how to cook pancakes with honey mushrooms! ;)

Pancakes with cherries are delicious dessert pancakes filled with berries and butter cream. An incredibly delicious dessert that anyone can make. A simple recipe for pancakes with cherries - for you!

Pancakes with meat and mushrooms (we call them nalistniki) are a very tasty dish made from familiar ingredients. I have never tasted tastier pancakes - and you probably haven’t either :)

Hearty spring rolls are a pretty simple dish. Following this recipe, the pancakes are always thin, tasty, smooth, beautiful and well suited for filling them with various fillings.

Another option for delicious pancakes. An excellent snack for lovers of Russian cuisine and pancakes in particular.

Recipe for pancakes with mushrooms or pancakes with filling - preparing pancakes with mushroom filling in sour cream.

Pancakes with red fish are a luxurious dish that is not a shame to serve on a festive table. And if you cut them beautifully, you’ll get real Russian rolls :)

Recipe for pancakes with meat - preparing pancakes with meat filling. An incredibly tasty snack popular in Russia and European countries.

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

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

Pancakes with salmon are an excellent appetizer for the festive New Year's table. In addition to salmon, you can add other fillings to pancakes, for example, cheese or caviar.

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

Recipe for making pancakes with caviar.

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

Pancakes with chicken liver and pear are very original pancakes with a very unusual taste. They usually leave the table with great success. Try it!

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

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

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

Recipe for making Korean pancakes with onions and carrots.

Potato pancakes with meat are so delicious! An excellent winter dish, hearty, high-calorie, warming in any frost. Making potato pancakes with meat is not difficult - here's my recipe!

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

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

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

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

Probably everyone bakes pancakes and pancakes. They are eaten with sour cream and prepared with various fillings. Pancakes with meat are a very satisfying, tasty dish. They can be served as an independent dish for a family dinner.

Pancakes with garlic and cheese - just the smell alone makes you hungry! The pancakes turn out incredibly tasty and aromatic. And they are easy, simple and quick to prepare. I recommend!

Pancakes with meat are a hearty, delicious dish for the whole family. My grandfather bakes pancakes on Sundays and invites everyone over for lunch. This is our family tradition. Pancakes come in different varieties, but the ones with meat are my favorite.

And again pancakes. We will probably never get tired of this wonderful old Russian dish. Pancakes with sour cream, jam and honey for a bite. Pancakes filled with various fillings.

Pancakes with chicken are a tender and satisfying dish that can be served for breakfast, lunch, and dinner. Both young and old will like it. Pancakes with chicken are good with sour cream, butter, mushroom sauce.

Pancakes with salmon can be not only an excellent hot dish, but also a beautiful and tasty snack. To do this, you need to twist them into a tube, cut them into rings and fasten them with a toothpick. Go!

A vegetarian filling option for pancakes is champignons. These mushrooms are easy and quick to cook, you can even eat them raw! Pancakes with champignons turn out tender, juicy, aromatic. Try it!

Recipe for making pancakes with filling. It’s very nice to please your family with such pancakes.

On Maslenitsa, it is customary not only to eat countless quantities of pancakes of various sizes, roundness, delicacy and color...

And lush, but also to wrap these baked from various symbols of the coming warm spring sun with a filling, for which there are many recipes. Both during the pagan celebration of Maslenitsa, and today, the most varied fillings for pancakes were prepared - sweet, meat, fish (also caviar), salty, from porridge, cottage cheese, eggs, herbs, from original unexpected products...

What delicious pancake fillings could you prepare for this Maslenitsa? Let us remind you that you can serve these not only for the Maslenitsa table, but also stuff them into tartlets, vegetables from which the core has been scraped out, halves of boiled large mushrooms, boiled eggs from which the yolk has been removed. Why not “dishes” and original shapes for various fillings? Of course, in this case we do not mean sweet and dessert fillings. Sweet delicious fillings are prepared only for pancakes and nothing else. And we will begin our review with fillings that are suitable not only for pancakes, but also for stuffing other hollow products.

Unsweetened pancake toppings

On Maslenitsa it was not customary to prepare fillings for pancakes from meat products. The exception was chicken eggs. But a wide variety of delicious fillings for pancakes were prepared from fish, cereals, mushrooms, vegetables, and dairy products (cottage cheese, cheese). For example, this one.

A simple filling for buckwheat pancakes. Buckwheat for this filling just needs to be boiled until tender, add onion sautéed in vegetable oil, salt and the filling for pancakes will be ready. You can add fried chopped mushrooms to the buckwheat.

Delicious filling for cheese pancakes. To prepare it, you need to grate any cheese (preferably homemade), grated cheese, add finely chopped herbs, salt, and one boiled chopped egg. Ready!

Sweet pancake fillings

Simple fillings for pancakes can be prepared from fruits, dried fruits, sweetened cottage cheese, berries, poppy seeds.

Poppy filling for pancakes for Maslenitsa. The poppy seeds should be filled with water, boiled for ten minutes, and placed in a sieve. Add sugar and raisins to it if desired (then the poppy seeds and raisins should be additionally minced in a meat grinder) or just honey. Add one more raw egg to the poppy seed filling. Ready! This original delicious filling for pancakes can be used for its intended purpose.

Dried apricot filling for pancakes. The dried apricots need to be washed, filled with water and left to stand on the table for three hours. Then the dried apricots are boiled for five minutes, the water is drained, and lightly chopped. To dried apricots you can add honey, sugar, raisins (rinse and keep in water for a short time), lingonberries, dried raspberries, strawberries to taste.

Ingredients

• 350 g of boiled meat (lean pork or beef);
• 2 medium onions;
• salt, pepper to taste;
• butter for frying.

Preparation

Boil the meat and chop finely. Finely chop the onion and fry in butter until transparent. Add meat to the pan with the onions. Salt, pepper and fry for about 10 minutes. Place the filling on the pancakes and wrap.

2. Chicken

Ingredients

• 500 g chicken breast;
• 2 tablespoons sour cream;
• 100 g cheese;
• 1 medium onion;
• 1 clove of garlic;
• salt, pepper to taste;
• butter for frying.

Preparation

Boil the breast in salted water, cool and cut (or mince). Fry chopped onion in butter until transparent. Mix chicken and onion, add crushed garlic, sour cream and grated cheese. Salt, pepper, mix thoroughly. Fill the pancakes by rolling them into an envelope and fry them a little in butter.

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Ingredients

• 400 g pumpkin;
• 15 ml olive oil;
• 100 ml vegetable broth;
• 50 g of any greens;
• 50 g soft cheese, such as goat cheese or feta cheese.

Preparation

Cut the raw pumpkin into small cubes, place in a frying pan with olive oil and fry over low heat until golden brown. Add vegetable broth and simmer the pumpkin for 10 minutes or a little longer, until it is soft. Drain off excess liquid. Add finely chopped herbs and cheese to the pumpkin. Spread the mixture onto the pancakes and roll them into envelopes.

4. Hepatic

Ingredients

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

Preparation

Peel the onion and carrots and chop finely. Boil the liver and pass through a meat grinder. Fry the vegetables, at the end of frying, add the liver and leave on the fire for a few more minutes. Boil the eggs, chop finely and add to the liver, onions and carrots. Add salt, pepper and mix well. Fill the pancakes. Fry additionally if desired.

5. Sausage

Ingredients

• 300 g doctor's sausage;
• 100 g hard cheese;
• 50 g sour cream;
• ½ teaspoon mustard.

Preparation

Pass the sausage through a meat grinder. Grate the cheese on a coarse grater. Mix minced sausage, cheese, sour cream and mustard. Stuff pancakes with the mixture. Instead of boiled sausage, you can use ham, and instead of hard cheese, cream cheese.

Ingredients

• 370 ml of natural thick yogurt (or sour cream);
• 2 cucumbers;
• 3 cloves of garlic;
• 1 spoon of wine vinegar (or lemon juice);
• 2 tablespoons olive oil;
• 1 teaspoon salt;
• fresh mint, parsley and dill.

Preparation

Peel the cucumbers, grate them, add salt and squeeze out the water. Add yogurt or sour cream, finely chopped garlic, vinegar, herbs, oil. Mix thoroughly. Spread sauce on pancakes and wrap in any way you like.

7. With salmon and dill

Ingredients

• 300 g salmon fillet;
• 200 g champignons;
• 2 sprigs of dill;
• 30 g butter;
• ground black pepper to taste.

Preparation

Wash the champignons, chop and fry in butter for 5 minutes until soft. Boil the salmon fillet (4–5 minutes). Chop the dill and mix with the hollandaise sauce. Place a little fish and mushrooms in the center of each pancake, pour over the sauce and pepper. Roll the pancakes into triangles and place on a baking sheet with high sides. Top the pancakes with the remaining sauce. Bake for 10–15 minutes at 180 ºС. Serve hot.

8. With salmon and mascarpone

Aksenya/Depositphotos.com

Ingredients

• 300 g mascarpone;
• 300 g smoked salmon;
• 2 teaspoons Dijon mustard;
• lemon juice, salt and pepper to taste.

Preparation

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

9. Crab

Ingredients

• 200 g crab sticks;
• 200 ml milk;
• 2 chicken eggs;
• 150 g green peas;
• 2 tablespoons flour;
• 2 tablespoons butter;
• 2 feathers of green onions;
• salt to taste.

Preparation

First make the sauce. To do this, melt the butter, add flour and cook over medium heat for 2 minutes, stirring constantly. Then pour in the milk, stirring constantly, and cook until thickened for about 5 minutes. Add salt to taste and remove from heat.

For the filling, chop crab sticks and hard-boiled eggs. Cut the onion into rings. Mix crab sticks, onion, eggs and green peas (drain the liquid first). Season the resulting mixture with sauce. Wrap the filling in the pancakes.

10. Egg

Ingredients

• 6 chicken eggs;
• 1 bunch of green onions;
• salt and mayonnaise to taste.

Preparation

Hard boil the eggs, peel and finely chop. Also finely chop the green onions. Mix the ingredients, add a little mayonnaise (better) and salt. Stuff the pancakes with the filling.

11. With fried egg and ham

Ingredients

• 20 g butter;
• 8 chicken eggs;
• 40 g hard cheese;
• 8 slices of ham.

Preparation

Grease a frying pan with butter and heat the prepared pancake on both sides. Break the egg into a bowl. Place ham and some grated cheese on the pancake. Then carefully pour the egg from the bowl into the center. Fold the edges of the pancake to prevent the egg from spreading. The higher the temperature, the faster the protein will set. Therefore, you can cover the pan with a lid. When the fried egg is fried, remove the pancake from the pan and repeat with the next one. From the specified amount of ingredients you will get eight pancakes.

12. Cheese with spinach

Ingredients

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

Preparation

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

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

Fill the pancakes and place in a greased baking pan. Bake for 25–30 minutes at 200 ºС. Sprinkle the finished pancakes with mozzarella and remaining Parmesan. Serve with sauce.

13. Cheese with broccoli

Ingredients

• 50 g cheddar;
• 50 g parmesan;
• 150 ml cream;
• broccoli;
• salt.

Preparation

Heat the cream over low heat. Stirring constantly, add grated cheeses and salt. Continue stirring until the cheeses are melted and the sauce thickens. Then remove from heat.

Boil the broccoli in boiling water for 2 minutes, then drain in a colander and rinse with cold water. This will preserve the color of the cabbage.

Place some broccoli on the prepared pancakes and cover with cheese sauce. Roll up the pancakes and pour the remaining sauce on top.

14. Cheese spicy

Ingredients

• 200 g cream cheese;
• 1 teaspoon grated horseradish;
• 1 bunch of dill.

Preparation

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

15. Curd and cream

Ingredients

• 200 g cottage cheese;
• 100 ml heavy cream;
• 4 tablespoons milk;
• 3 tablespoons of chopped herbs;
• salt and pepper to taste.

Preparation

Mix cottage cheese with milk until creamy. Salt, pepper and add herbs. Whip the cream and carefully fold into the curd mass. Spread the pancakes with the resulting curd and butter cream and serve.

16. Curd with raisins

Ingredients

• 500 g cottage cheese;
• 2 tablespoons sour cream;
• ½ cup raisins;
• 1 yolk;
• 3 tablespoons sugar;
• 1 teaspoon vanilla;
• butter.

Preparation

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

17. With goat cheese

Ingredients

• 200 g soft goat cheese;
• 2–3 tablespoons of honey;
• fresh thyme leaves;
• a handful of walnuts.

Preparation

Spread cheese over pancakes, pour honey, sprinkle with nuts and thyme. Roll the pancakes into envelopes and serve.

18. Mushroom

Ingredients

• 300 g frozen forest mushrooms;
• 3–4 medium onions;
• 1 medium carrot;
• 2 chicken eggs;
• salt, pepper to taste;

Preparation

Thaw the mushrooms, chop and fry over medium heat, adding butter and vegetable oil to the pan. Separately, fry the onions and carrots in vegetable oil until golden brown. Hard boil the eggs and chop them. Combine all ingredients, salt and pepper. Stuff pancakes with filling. It will be tastier if you bake thin, non-yeasted ones.

19. Mushroom with cheese sauce

koji6aca/Depositphotos.com

Ingredients

• 500 g champignons;
• 250 g hard cheese;
• 1 medium onion;
• 2 tablespoons flour;
• 2 tablespoons sour cream;
• 1½ cups milk;
• salt and pepper to taste;
• vegetable oil for frying.

Preparation

Finely chop the champignons and onions and fry in vegetable oil. Add flour and stir. Then pour in the milk, add sour cream, salt and pepper. Stir thoroughly and bring to a boil. Spread the resulting filling onto the pancakes, roll them into rolls and place them in a baking dish. Sprinkle with grated cheese and place in the oven for 15 minutes at 200°C.

20. Cabbage

Ingredients

• 300 g fresh cabbage;
• 2–3 small onions;
• 3 chicken eggs;
• salt and pepper to taste;
• butter and vegetable oil for frying.

Preparation

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

21. Beetroot

Ingredients

• 2 small beets;
• 100 g peeled walnuts;
• 200 g cream cheese;
• 2 cloves of garlic;
• salt and pepper to taste.

Preparation

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

22. Zucchini

Ingredients

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

Preparation

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

23. With bell pepper

teresaterra/Depositphotos.com

Ingredients

• 2 sweet bell peppers;
• 450 g canned tomatoes;
• 100 g parmesan;
• 1 medium onion;
• 1 clove of garlic;
• 1 tablespoon chopped parsley;
• 1 tablespoon olive oil;
• salt and ground red pepper to taste.

Preparation

Wash the peppers and cut into thin strips. Peel the onion and garlic and chop finely. Fry the onion in olive oil for 5 minutes. Then add pepper and salt to it. Simmer the vegetables covered over medium heat for 15 minutes. Mash the tomatoes with a fork and add them to the pan with the onions and peppers along with the juice. Simmer covered again for 15 minutes. Finally add garlic and ground red pepper.

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

24. Nut

Ingredients

• 500 ml milk;
• 120 g sugar;
• 100 g of a mixture of ground nuts (hazelnuts, almonds, walnuts and others);
• 120 g butter;
• 1 tablespoon flour;
• nut syrup.

Preparation

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

25. Chocolate

Ingredients

• 100 g dark chocolate;
• 50 g butter;
• 1–2 tablespoons of water;
• fresh or canned fruit to taste.

Preparation

Melt the chocolate in a water bath and melt the butter in a separate bowl. Add the butter into the chocolate in a thin stream, stirring constantly. Add powdered sugar and stir until smooth. Spread the pancakes with the resulting chocolate glaze and add slices of fresh or canned fruit.

26. Caramel with strawberries and almonds

Ingredients

• 200 ml heavy cream (33%);
• 150 g + 2 teaspoons sugar;
• 60 ml water;
• 20 g fresh strawberries;
• 300 ml Greek yogurt;
• 2 tablespoons roasted almonds.

Preparation

In a heavy-walled saucepan or saucepan, prepare the caramel sauce. To do this, pour sugar into a saucepan and add a little water (you just need to moisten the granulated sugar). When the sugar is completely dissolved, pour in the heated cream. Stir vigorously, let the sauce thicken and remove from heat.

Slice the strawberries, sprinkle with 2 teaspoons of sugar and let stand for a while. Then place the strawberries on thin pancakes, pour caramel over them and roll them up. Top with Greek yogurt and almonds.

27. Honey

Ingredients

• 500 g cottage cheese;
• 2 tablespoons honey;
• some walnuts and raisins.

Preparation

Mix cottage cheese with honey and beat in a blender until creamy. Add chopped walnuts and washed raisins. Mix thoroughly. Fill the pancakes and fry in butter until golden brown.

28. Banana

Ingredients

• 3 bananas;
• 70 g butter;
• 1 lemon;
• 2 tablespoons sugar.

Preparation

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

29. Orange

Blinztree/Depositphotos.com

Ingredients

• 500 ml freshly squeezed orange juice;
• 25 g butter;
• 6 tablespoons of powdered sugar;
• 4 tablespoons orange jam;
• 2 tablespoons Grand Marnier liqueur.

Preparation

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

30. Lemon with meringue

Ingredients

• 150 ml heavy cream;
• 3 tablespoons lemon cream;
• 1 lemon;
• meringue;
• powdered sugar.

Preparation

Whip the cream. Grind the zest of half a lemon and add to the whipped cream along with a spoonful of lemon cream and the juice of half a lemon. Beat until creamy. Break the meringue into pieces and mix with the remaining lemon cream. Brush the pancakes with lemon whipped cream and add the meringue mixture. Roll up and sprinkle powdered sugar on top.

31. Apple

Ingredients

• 4 medium apples;
• 50 g powdered sugar;
• 50 g milk chocolate;
• 15 ml water.

Preparation

Wash the apples, remove the core and cut into small slices. Combine water, powdered sugar and apples in a saucepan. Bring to a boil and simmer for 5 minutes until the apples are soft. If the syrup seems unsweetened, sweeten to taste. Let it cool slightly and add the chocolate, chopped into small pieces. Wrap the filling in the pancakes and place them on a baking sheet, first laying down parchment paper. Sprinkle powdered sugar on top and place in a hot oven for a few minutes until the sugar caramelizes and forms a crispy crust.

32. Berry mix

nilswey/Depositphotos.com

Ingredients

• 1 cup raspberries;
• 1 cup currants;
• 1 cup cherries (pitted) or other favorite berries;
• 2 medium apples;
• ½ cup powdered sugar;
• ½ cup chopped walnuts;
• 4 tablespoons raisins.

Preparation

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

33. Blueberry

Ingredients

• 300 g frozen blueberries;
• 125 ml orange juice;
• 60 ml water;
• 2 tablespoons freshly squeezed lemon juice;
• 1 teaspoon chopped lemon zest;
• 4 teaspoons corn flour;
• 2 tablespoons cane sugar;
• ¼ teaspoon cinnamon.

Preparation

In a small saucepan, combine orange juice, lemon juice and blueberries. Over medium heat, bring the mixture to a boil, add the zest and cinnamon and reduce the heat to low. In a bowl, mix cornmeal and water until there are no lumps. Add the flour as well as the cane sugar to the pan with the blueberries. Cook until thickened. Remove from heat and cool slightly. Thick pancakes like pancakes work best for this filling.

34. Peanut butter and banana

bbcgoodfood.com

Ingredients

• 6 tablespoons peanut butter;
• 2 tablespoons of powdered sugar;
• 2 tablespoons milk;
• 50 g chocolate;
• 1 banana.

Preparation

Mix peanut butter with powdered sugar, milk and chopped chocolate. Spread this mixture on the pancakes and add banana slices. Fold the pancake in half or roll it into a tube and serve, sprinkling nuts on top.

35. Grapefruit

Ingredients

• 1 grapefruit;
• 1–2 teaspoons brown sugar;
• powdered sugar.

Preparation

Divide the grapefruit into slices and remove the skin. Do this over a bowl to catch any dripping juices. Place the wedges on a baking sheet and sprinkle with brown sugar. Caramelize it using a torch or under the broiler in the oven. Drizzle the pancakes with grapefruit juice, top with caramelized wedges and sprinkle with powdered sugar.

36. With mascarpone and lemon cream

goodtoknow.co.uk

Ingredients

• 250 g mascarpone;
• 4 tablespoons;
• a pinch of powdered sugar.

Preparation

Brush the pancakes with mascarpone cheese and top with lemon cream. Fold the pancakes in half and sprinkle with powdered sugar.

37. Tiramisu

Ingredients

• 150 ml heavy cream;
• 50–75 ml sweet dessert wine or sherry;
• 50 g dark chocolate;
• a cup of strong coffee;
• a pinch of cocoa powder.

Preparation

Whip the cream with wine or sherry. Melt the chocolate and let it cool. Spread the pancakes with cream and roll into a triangle. Drizzle coffee, pour melted chocolate, sprinkle cocoa on top.

38. With honey and rosemary

Ingredients

• 100 g butter;
• 1 teaspoon rosemary leaves;
• 1–2 tablespoons honey;
• chocolate chips optional.

Preparation

Mix softened butter with rosemary and honey. Place the mixture in the refrigerator to harden, and then brush it over hot pancakes. Sprinkle them with chocolate chips if desired.

39. Salted caramel

livewellbakeoften

Ingredients

• 60 ml water;
• 200 g sugar;
• 160 ml heavy cream;
• 45 g butter;
• a pinch of vanillin;
• 1 teaspoon salt.

Preparation

Place sugar in a large saucepan, add water and heat over low heat. Stir until the sugar dissolves and the mixture begins to boil. Turn up the heat and stop stirring. When the mixture turns amber in color, remove the pan from the heat and carefully pour in the cream. Stirring constantly, add the chopped butter, vanilla and salt. Pour the caramel into a jar and let it cool, then put it in the refrigerator to thicken. Pour it over the pancakes.

40. With avocado and cocoa

Ingredients

• 2 avocados;
• 60 g cocoa;
• 170 g honey;
• a pinch of vanillin;
• 2 tablespoons coconut oil.

Preparation

Grind the avocado in a blender. Add cocoa, honey, a pinch of vanilla, 2 tablespoons of coconut oil and stir until smooth. Stuff the pancakes with the mixture.

Bonus: how to wrap pancakes

As many as 10 options for different fillings.

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