Hi all!! Today we will cook stuffed pancakes with meat. I think many people love this snack for its simplicity, speed and deliciousness. It’s also very convenient that such a treat can be prepared for future use by simply freezing it in the freezer.

You shouldn't have any difficulties preparing this dish if you know how to make correct dough and bake pancakes. If you have forgotten the secrets of cooking thin pancakes with holes, you can refresh your memory and read notes on how to prepare the dough, and.

Well, with the filling everything is quite easy. The main thing is to decide what kind of meat you will cook it from. And then it’s a matter of taste and imagination, add your favorite vegetables and seasonings, or do it purely with minced meat. And don’t forget to serve sour cream or hot sauce with the dish!!

First of all, I want to offer you the simplest and most hearty option our treat. You will spend a minimum of time, but you will provide for your family full breakfast or dinner.

Ingredients:

• Flour - 2 tbsp;
• Water - 1 tbsp.;
• Milk - 1.5 tbsp;
• Eggs - 2 pcs.;
• Sugar - 2 tbsp;
• Salt - 2.5 tsp;
• Vegetable oil - 4 tbsp;
• Minced pork - 450 gr.;
• Onion - 1 pc.;
• Dill - 2 sprigs;
• Garlic - 2 pcs..

Cooking method:

1. Take a deep plate or pan. Beat the eggs, add sugar and 0.5 teaspoon of salt. Pour in water and milk. Whisk using a whisk. Then add flour and mix everything thoroughly until all lumps disappear. At the end, pour in 2 tablespoons of vegetable oil.

2. Then heat the frying pan, grease with oil and fry without a large number of dough on both sides until golden brown.

3. Next, let's prepare the filling, and let the pancakes cool a little. To do this, fry minced pork in a frying pan with vegetable oil for 10 minutes. Then add salt and finely chopped onion, simmer for another 10 minutes with the lid closed.

4. At the end, add chopped dill and garlic, simmer for another 5 minutes.

5. Let's start wrapping the treat. Place 2 teaspoons of filling on the tortilla. Fold over the top, along the sides, giving the shape of a rectangle.

6. Fry the rolled pancakes in a frying pan on both sides and serve.

Recipe with milk and minced meat

This version of the delicacy is a win-win, since such stuffed pancakes can be made in reserve and stored in freezer, and when you need to take it out, heat it in a frying pan and enjoy the taste.

Ingredients:

• Milk – 1 l;
• Egg – 2 pcs.;
• Sugar – 1 tbsp;
• Soda – 0.5 tsp;
• Flour – 17 tbsp;
• Minced meat – 400 gr.;
• Onion - 1 pc.;
• Salt, pepper - to taste;
• Vegetable oil - 3 tbsp. + for frying.

Cooking method:

1. Beat eggs in a bowl, add soda and salt. Pour in half the milk.

2. Sift the flour and gradually add it to the liquid, stirring constantly. Pour out the remaining milk.

3. Add vegetable oil and mix well again. You should now have a liquid dough.

4. Heat a frying pan, grease with oil and bake pancakes.

5. Place the minced meat in a heated frying pan with oil, salt and pepper.

6. Finely chop the onion and add it to the meat, fry for 20 minutes. You can add greens if you wish.

7. Place the filling on one edge of the flatbread and roll up the smaller part.

9. Stuffed treat You can fry it in butter before serving. Bon appetit!!

How to cook pancakes according to grandma's recipe

And now I’ll surprise you a little, we’ll prepare a dish with minced deer. This is exactly how my grandmother baked this treat when I was a child. If you do not have this type of minced meat, then replace it with regular, beef, pork or mixed.

Be sure to grind the meat through a meat grinder, even if you have already ready minced meat, it also needs to be scrolled. Then the filling will turn out crumbly.

Ingredients:

• Minced reindeer - 500 gr.;
• Onion - 1 pc.;
• Chicken eggs - 3 pcs.;
• Milk - 1 tbsp.;
• Water - 3 tbsp.;
• Flour - 2 tbsp.;
• Sugar - 1 tbsp.;
• Salt - 1 tsp.;
• Ground black pepper- taste;
• Vegetable oil- 4 tbsp.;
• Butter - 1 tbsp.

Cooking method:

1. Peel the onion and chop finely. Heat a frying pan with vegetable oil and place the prepared minced meat and onions on it, salt and pepper to taste.

2. The minced meat should be fried over medium heat with the lid closed, stirring occasionally.

3. While the filling is cooling, prepare the pancake dough. Beat eggs, sugar, salt and vegetable oil.

4. Now add milk and water, stir and gradually add flour, stirring continuously.

5. Fry the “suns” on both sides until golden color.

6. Place the filling on the edge and wrap it up.

7. If desired, you can fry additionally in butter.

Thin pancakes with meat and rice

I also really love making our product with the addition fluffy rice. When a large number of guests come to us, such a delicacy helps me out, because after a couple of eaten pancakes with filling, everyone remains full and quickly satisfies their hunger. For you, a detailed plot on how to prepare the dish:

Step-by-step recipe from Yulia Vysotskaya

The appetizer with minced meat, which is made from boiled meat, is also very tasty. It seems to me that such pancakes turn out much more tender and juicier. Try it, maybe it will be any product for you.

Ingredients:

• Flour - 400 gr.;
• Eggs - 2 pcs.;
• Baking powder - 1 tsp;
• Salt - 1 tsp;
• Sugar - 1/2 tbsp;
• Milk - 500 ml;
• Water - 500 ml;
• Vegetable oil - 7 tbsp;
• Beef - 500 gr.;
• Onion - 1 pc.;
• Pepper - to taste;
• Broth - 1 tbsp..

Cooking method:

1. Boil the meat in salted water, cool and pass through a meat grinder.

2. Mix eggs with milk and water, beat with a mixer.

3. Add salt and sugar, pour in vegetable oil. Gradually add flour and mix with a mixer at medium speed.

4. Ready dough leave on the table for 30 minutes. Then bake the treat as usual.

5. Finely chop the onion, fry on vegetable oil and add the minced meat, pour in a little broth. If necessary, add salt and pepper.

6. Then wrap the filling into the pancakes. Fry in vegetable oil.

7. This is how beautiful it turns out.

Stuffed pancakes with meat and egg

Now I want to offer you great option for breakfast or a snack at work. And if you fry the treat in a frying pan, you will get a crispy crust and juicy filling. It turns out very tasty, I advise everyone to try it.

Ingredients:

For the test:

• Eggs - 4 pcs.;
• Milk - 1.5 tbsp;
• Water - 1 tbsp.;
• Butter - 6 tbsp;
• Salt - 0.5 tsp;
• Flour - 2 tbsp..

For filling

• Boiled meat - 500 gr.;
• Onion - 2 pcs.;
• Boiled eggs - 5 pcs.;
• Broth - 2 tbsp;
• Salt - to taste;
• Pepper - to taste;
• Butter - 50 gr..

Cooking method:

1. Mix all ingredients for the dough in a blender. Beat well and leave for 30-40 minutes alone.

2. Crack the frying pan and grease it with a piece of lard. Pour the dough and spread it in a thin layer over the entire surface. Bake on both sides until golden brown.

3. Cover the finished pancakes with foil so that while the filling is being prepared, they do not dry out and are soft.

4. Finely chop the onion and fry it in butter until golden brown.

5. Grind the meat using a blender or meat grinder.

6. Grate hard-boiled eggs onto fine grater, combine with meat and onions. Season with salt and pepper, add broth. Mix everything well.

7. Place the filling in the center of the flatbread.

9. Then reheat butter in a frying pan and fry the pieces on both sides. Serve with sour cream sauce.

Video on how to cook pancakes with meat and mushrooms

The filling turns out to be very satisfying and tasty if you add mushrooms to the meat. Moreover, choose any mushrooms to suit your taste, it could be champignons or honey mushrooms, or maybe chanterelles. Watch the story and cook with pleasure!!

Delicious milk pancakes with meat filling and cabbage

And dedicated to all lovers of fresh cabbage next recipe. If you do everything according to these photo instructions, you will succeed. Buy groceries and cook for your health!!

Ingredients:

• Flour - 1 tbsp;
• Eggs - 2 pcs.;
• Milk - 1.5 tbsp;
• Warm water - 1 tbsp.;
• Sunflower oil - 50 ml;
• Salt - 2 pinches;
• Beef - 150 gr.;
• Carrots - 1 pc.;
• Onion - 1 pc.;
• Cabbage - 200 gr.;
• Tomato puree - 2 tbsp;
• Black ground pepper- taste.

Cooking method:

1. Pour flour into a deep plate, add salt and beat in eggs.

3. Knead the dough using a blender or mixer so that there are no lumps and leave for 10 minutes.

4. Heat the frying pan and grease it with oil. Using a ladle, pour out a portion of the dough and distribute around the circumference.

5. Fry until golden brown on each side.

6. Peel the onions and carrots and pass through a meat grinder.

7. Also pass the meat through a meat grinder, mix with vegetables and fry in vegetable oil for a couple of minutes.

9. At the end add tomato puree and simmer for a couple more minutes.

10. Place 2 tablespoons of filling on each pancake and wrap.

11. The dish is ready, serve hot!!

How to prepare pancakes for stuffing with meat and cheese

And finally, my favorite cooking option. Since I big fan cheese, then I also periodically add it to the filling for pancakes. I like the taste of processed cheese with meat and thin dough, and you??

Ingredients:

• Water - 250 ml;
• Milk - 250 ml;
• Flour - 0.75 tbsp;
• Starch - 0.75 tbsp;
• Chicken egg - 4 pcs.;
• Vegetable oil - 4 tbsp;
• Salt - 0.5 tsp;
• Sugar - 1 tbsp;
• Baking powder - 0.5 tsp;
• Pork pulp - 550 gr.;
• Hard cheese - 120 gr.;
• Onions - 2 pcs.;
• Vegetable oil - for frying;
• Salt - to taste;
• Black pepper - to taste;
• Dill - 1 tbsp..

Cooking method:

1. Combine flour, starch and baking powder.

2. Then mix milk, eggs, sugar, salt, water. Gradually add the flour mixture, finally pour in the vegetable oil. The dough should be liquid. At the end, add finely chopped dill. Leave to rest for 30 minutes.

3. Bake flatbreads in a preheated frying pan. in the usual way.

4. Boil the pork in advance and grind through a meat grinder. Fry the onion in vegetable oil and combine with meat.

5. Grate the cheese on a fine grater, mix with minced meat, salt and pepper.

6. Spread the filling and wrap it in a roll.

7. Before serving, the food can be reheated in the microwave.

If you are a fan of not only meat, but also sweet or fish fillings, then be sure to read the article on the festive table, I am sure that you will like something. That's all for today!! See you!!

There you are ready-made recipe carefree life: go to the kitchen, open the freezer, take out a bag of stuffed pancakes, quickly defrost them, then, for extra convincing, fry them in butter and serve. Oh, yes, at the same time you take a comfortable position in your favorite chair and get ready to receive a heap of gratitude and admiration - no joke, literally in a couple of minutes you have drawn a delicious dinner out of nowhere. Or a treat for unexpected guests? Or maybe a convenient stop for a child on an excursion to another city? Be that as it may, stuffed pancakes are the semi-finished product that will help out in the most different situations(although what kind of “semi” is he? Quite ready food, only frozen in this context).

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

5 simple recipes for thin pancakes

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

Classic pancakes with milk and eggs

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

Ingredients:

1 glass of milk;

1 tbsp. l. Sahara;

1/2 tsp. salt;

approximately 2 tbsp. l. flour;

vegetable oil for frying pancakes.

Mix the eggs properly with the milk - don’t beat them, no foam is needed, but mix the millet until completely homogeneous. Add salt, sugar, butter, add flour, knead until smooth - the dough will be flowing, viscous, but not thick.

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

Custard pancakes with kefir

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

Ingredients:

1.5 cups flour;

1.5 cups kefir;

1.5 cups of boiling water;

1.5 tbsp. l. Sahara;

1/2 tsp. soda;

2/3 tsp. salt;

vegetable oil for frying.

Mix kefir, eggs, salt, sugar, soda and butter until a homogeneous viscous mass - it should be smooth and even slightly shiny. After this, pour in boiling water in a thin stream, without stopping stirring the dough.

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

Place the finished pancakes in a stack.

Thin yeast pancakes for vegetarians

The recipe is ideal if you are expecting vegan friends to visit or are fasting. The pancakes, of course, taste more modest than regular ones, but this can be easily corrected with the help of the filling.

Ingredients:

2 glasses of warm water;

1 tsp. dry yeast;

1.5 tbsp. l. Sahara;

1 tsp. salt;

1.5 cups flour;

vegetable oil for frying.

Mix water with yeast and sugar, leave for 10 minutes for the yeast to activate. After this, add salt, butter (a few tablespoons - the amount depends on the quality of your frying pan), flour to the bowl and knead into a smooth, pleasant dough. Leave it for about an hour in a warm place, then lightly mix the increased mass. Fry the pancakes as usual - pour a small amount of batter into the center of the heated frying pan, shaking the frying pan, let it spread over the entire surface, fry until the pancake on top becomes dry, turn it over, cook until golden on the other side.

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

Photo from webpudding.ru

Thin potato pancakes

The recipe, of course, is not the most classic, however, it is very interesting. The pancakes come out tender and rich in taste, with a characteristic potato flavor. Great option for stuffing with savory fillings.

Ingredients:

250 g mashed potatoes;

250 ml milk;

2/3 tsp. salt;

100 g flour;

a handful of finely chopped greens;

2-3 cloves of garlic;

vegetable oil for frying.

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

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

Photo from webpudding.ru

Spinach pancakes

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

Ingredients:

400 ml milk;

200 g flour;

1 tbsp. l. Sahara;

1/2 tsp. salt;

1/3 tsp. soda;

a large bunch of spinach;

a handful of finely chopped parsley;

vegetable oil for frying.

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

Mix the juice with milk, add eggs, salt, sugar, soda, butter, mix until smooth, add flour and mix again. Add finely chopped herbs and leave the dough alone for 15-30 minutes for gluten to develop.

Fry in a well-heated frying pan like regular pancakes - on both sides, until the edges are golden brown.

Photo from webpudding.ru

15 savory fillings for stuffed pancakes:

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

10 sweet fillings for stuffed pancakes:

1. Cottage cheese, a raw egg, sugar.
2. Poppy seeds ground with sugar and nuts.
3. Prunes, dried apricots, raisins, twisted through a meat grinder.
4. Fruit and berry jams and jam, homemade preserves.
5. Fresh berries and fruits with whipped cream.
6. Bananas and liquid chocolate.
7. Apples lightly stewed in a frying pan with cinnamon and honey.
8. Shredded coconut mixed with condensed milk or heavy whipping cream.
9. Chocolate spreads like Nutella.
10. Lemon or lemon curd twisted with sugar.

Five ways to wrap the filling in pancakes

How do you wrap the filling in pancakes? More often we're talking about about banal rolls - simple and tasty, what more do you need? However, sometimes you still need something! Guests, for example. Or family celebration. Or simply good mood– why not experiment a little?

Classic rolls

Simple science: a couple of spoons of filling are placed on one edge of the unfolded pancake, the side edges are folded inward, after which the rest of the pancake is rolled up. Try not to put the filling on the edge, but spread it on the surface of the entire pancake and only after that roll it up. A small thing, but very significant for taste qualities ready-made dish: thanks to this trick, the filling will be distributed evenly throughout the pancake, and not lie in a piece somewhere on the side.

Triangles

You'll have to tinker, but it's worth it! First of all, cut the pancakes in half. Then place half of the pancake on the board with the round part facing you. On the left, spread the filling on approximately 1/3 of the entire area, forming a triangle (base at the top, acute corner at the bottom). We make the first fold - from left to right we fold the third part of the pancake, the upper cut is even, connected to the folded part. We make one more turn - now the part of the pancake that already has the filling is folded down: you get a triangle with “rags” sticking out at the top. So we hide them inside - in the resulting envelope.

It may sound a little complicated, but believe me, once you try and understand the principle, you will make such triangles automatically.

Mini rolls

The perfect one-bite appetizer! Neat mini-stuffed pancakes just beg to be eaten! If there is a dish with such “babies” on the table, it will be empty first. In general, remember and don’t tell anyone, there will be your signature secret: put a stack of pancakes in front of you, cut them all into 4 parts (in half, then in half again). Then we take the first quarter, place it at an acute angle away from us, place a spoonful of filling on a wide base, and wrap it in the usual way. Fry tiny pancakes in butter before serving or bake in the oven.

"Bags"

Perhaps this is the simplest and quick way stuff the pancakes. Place the filling in the middle of the pancake, lift the edges up and gather in the center, tie with a feather of green onion or a sprig of parsley-dill. Done, ready to serve. It’s beautiful, but eating without utensils is completely inconvenient. But this can be fixed if you have a fork and knife at hand.

"Envelopes"

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

Five ideas for interesting presentation of stuffed pancakes

Of course, stuffed pancakes are tasty and appetizing in themselves, but sometimes, for one reason or another, you need to diversify the serving usual dish. Let's think about how we can serve something that is usually served without any special frills by simply reheating (in best case scenario fry) and place on a plate.

Pancakes in batter

A simple idea, but very worthy! Dip the pancakes in batter or just bread them and fry them - and you're ready holiday option dishes. Treating your guests with minced pancakes doesn’t seem to be comme il faut, but dip them alternately in egg and breadcrumbs a couple of times and deep-fry them - a completely different calico!

Pancakes baked with sauce

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

Portioned “stumps”

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

Pancake grid

For those who are partial to beautiful food, we can recommend making mesh “bags” for stuffed pancakes. For this part pancake dough needs to be poured into plastic bottle, make a small hole in the cork, through which you pour the dough into the frying pan in a thin line, “drawing” a grid. After you bake this “pancake” on both sides, use it to wrap the finished stuffed pancake.

The filling is wrapped in such an openwork “mesh”. As a rule, in a lettuce leaf.

Three in one

When you get bored usual delivery stuffed pancakes(and this can happen, believe me!), there is another simple solution: fry thin pancakes, prepare three different fillings (preferably contrasting in color - for example, cottage cheese, poppy seeds, cherries), take three pancakes, wrap three tubes with three fillings, and then put all three together in one pile and wrap them in a fourth. Cut it in half - the cut will be a stunningly beautiful mosaic.

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

In general, have some delicious stuffed pancakes! Smooth and beautiful, and so that, in addition to the filling, love and happiness are hidden inside.

Pancakes – universal dish Russian cuisine, you can wrap different fillings in them and, thereby, get huge variety tastes.

Let's look at interesting gourmet and budget options what to stuff pancakes with; the recipes include both sweet and meat, vegetable, fish fillings. This appetizer can be served at a holiday table, for breakfast, taken with you on the road, or simply eaten as a snack, because it is not necessary to heat them before eating.

Banana cream filling

A couple of bananas, 50-70 ml cream and 2 tbsp. Grind the sugar with a blender. All is ready! This is a simple and quick way to stuff pancakes for tea or breakfast.

Read more detailed recipes similar pancakes on the site.

Yogurt and berry filling

you can use fresh berries or frozen. Take any to your taste: raspberries, strawberries, blackberries, currants, blueberries, cranberries.

For 100 g of berries you need 3 tbsp. fresh yogurt and 2 tbsp. Sahara. Mix everything and wrap it in flatbreads.

For those who love berries, another recipe for berry pancakes will be a pleasant novelty.

Apple filling

To prepare this sweet “minced meat” you will need: apples, honey, walnuts. Calculate proportions based on the number of pancakes you have. For 1 medium apple you need 1 tsp. honey and a small handful of nuts.

• Peel the apples and cut into small cubes.
• Pour some vegetable oil into a frying pan and heat it.
• When kitchenware When it gets hot, add apples, honey and nuts. Fry all ingredients for 5-7 minutes.
• Stuff the pancakes with the resulting filling.

You can find more options for sweet fillings in our separate article.

How to stuff pancakes: “economy class” ideas

We all have times when we need to think about saving. But this does not mean that you should deny yourself delicious food and there are only bland, banal dishes. Especially for you, we have made a selection of cheap fillings, the ingredients for which are available to absolutely everyone.

Some inexpensive recipes We will now describe in detail the fillings for homemade pancakes.

Minced chicken liver

Half a kilo chicken liver soak in water or milk for about 40 minutes. Clean and cut a couple of heads onions. Heat a little oil in a frying pan, lightly fry the onion, then add the liver. Salt, pepper, you can add spices to your taste.

Fry the liver for 15 minutes. Cool the mass and grind it into minced meat with a blender or pass through a meat grinder. Stuff the pancakes with the prepared filling.

you can use whole pieces liver, in this case fry it without onions.

Mushroom filling

You can take the cheapest mushrooms - oyster mushrooms. They are also very tasty if cooked well. Wash a pound of oyster mushrooms, cut into thin strips and fry in a frying pan with onions.

Use the amount of onion at your discretion, but usually 2 heads are enough. You can also use seasonings to suit your taste.

Fry the mushrooms for 15-20 minutes over low heat, after pouring a little oil into the frying pan. Cool the finished filling and wrap it in dough.

For lovers mushroom fillings We offer a couple more recipes for our favorite pancakes (with milk) with mushrooms.

Mashed potatoes

A simple and affordable option for stuffing pancakes is the option with mashed potatoes.

Boil a few potatoes, mash them, adding a little butter and milk (the latter is optional). Wrap the puree in pancakes and a hearty snack is ready.

Zucchini filling

Zucchini is a tasty and inexpensive vegetable. Take 3-4 pieces, peel them, cut them into small cubes. Chop a couple of onions and peel 1 clove of garlic. Pour a little oil into a frying pan, lightly fry the onion, then add the zucchini. Salt and pepper the mixture.

Fry vegetables for 15 minutes over medium heat. Then, when the fire is off, squeeze a clove of garlic into the zucchini through a press or simply chop it finely. Mix everything. If you wish, you can add chopped herbs - the filling is ready.

And a few more variations of pancakes.

Cheese and sausage filling

Use any boiled sausage and cheese. Cut both into small cubes. Fill the pancakes with the ingredients and place them in the microwave for a few minutes (or in a preheated oven for 10 minutes). This will allow the cheese to melt, which will make the filling tastier.

One more for your attention original recipe pancakes with ham and cheese.

Fish fillings for milk pancakes

For this delicious stuffing you will need salted red fish fillet, processed cheese (any) and herbs (dill, parsley).

• Remove the bones from the fish and cut into small slices.
• Chop the greens finely.
• Grease each pancake in the middle a small amount processed cheese, place a piece of fish on top, sprinkle everything with herbs and wrap.

This great option, how you can stuff pancakes for the holiday table. Alas, red fish is expensive and it is not always possible to pamper yourself with it on weekdays, but if there is such an opportunity, do not deny yourself the pleasure.

For festive feast We offer you a few more recipes pancake treat with red fish.

Minced fish

You can take any medium sized fish. Boil it until tender, cool, remove bones. Add some chopped herbs (to your taste) to the resulting fillet.

If you want juicier minced meat, fry finely chopped onion until golden brown and also add it to the fish. Grind everything with a blender and you can fill the pancakes with the resulting minced meat.

Pancake fillings: ideas for everyone

Egg filling

Hard boil 5-6 eggs. Cook 100 g of rice until cooked. Chop green onions and dill. Chop the eggs finely or grate them. Mix all the ingredients together, add salt and pepper - the filling is ready.

Minced beef

Half a kilo ground beef fry in a frying pan with onions until cooked. Don't forget to add salt and spices. TO cooked meat you can add finely chopped greens. Cool the filling and fill the pancakes with it.

The exact same filling can be prepared from chicken meat. If you want to increase the volume of minced meat, add a little boiled rice to it.

Cucumber filling

For this minced meat you will need cottage cheese (it is better if it is curd paste), cucumber, herbs, garlic. Grate the cucumber and mix with cottage cheese, add the chopped head of garlic. Salt the filling, mix well and you can wrap the pancakes.

Of course, that's not all possible options how to stuff pancakes. We have selected for you the most delicious and available recipes. You can come up with your own ideas for the filling.

There are no restrictions in this matter - by and large, you can wrap anything in pancakes. Don’t be afraid to experiment, because this is how new culinary masterpieces are created.

Bon appetit!

Everyone loves pancakes. Moreover, even just baked in a frying pan, or stuffed with different fillings. And the ideas for such filling are simply endless. Sweet, not sweet, curd, meat, vegetable, fruit….

Stuffed pancakes are prepared both on weekdays and on festive table. And of course, this is the most. But no matter how they are prepared, they are always the first to leave the table. Whether we eat them at breakfast with cottage cheese, for lunch with minced meat, or at the holiday table with red caviar, the effect is always the same. They are eaten almost instantly.

Thin pancakes are best suited for stuffing. You can cook them like, and. Fortunately, there are a great many recipes for preparing them. Thin products are wrapped well and are more neat in appearance.

They also hold their shape well when stored and are easier to heat in a frying pan. The pancake itself will quickly acquire the desired crispy crust, and the filling will have time to warm up completely.

You can view the dough recipes by following the links above. There's also detailed description the entire cooking process for each method. And today we will focus more specifically on the preparation delicious filling and methods of presentation.

For the test we need:

• milk – 200 ml
• flour – 100 gr
• ground nuts - 3 tbsp. spoons
• starch - 1 tbsp. spoon
• eggs – 2 pcs
• sugar – 2 tbsp. spoons
• salt - a pinch
• vegetable oil - for frying

For filling:

• cottage cheese – 250 gr
• fresh or frozen raspberries – 200 g
• milk – 2 tbsp. spoons
• lemon – 1 pc.
• powdered sugar - 1 - 2 tbsp. spoons

Preparation:

In one of the previous articles we already baked. And here's another recipe.

1. Divide the eggs into whites and yolks. Using a mixer, beat the whites into a fluffy foam.

2. Mix the yolks with sugar. Add milk, salt and starch and mix. Then add the sifted flour and walnuts crushed in a blender into the flour. And any others are possible.

Knead the dough. It will turn out quite thick. We will bake pancakes like American pancakes, that is small size and lush.

3. Carefully fold in the whipped whites, kneading the mixture from bottom to top. And immediately bake small-sized products. To do this, heat the frying pan thoroughly and use oil for baking.

Stir it every time before pouring a new batch of dough into the pan. Starch is heavy and tends to quickly settle to the bottom. And stirring makes the mass homogeneous and all baked products are the same.

4. Grind the cottage cheese through a sieve and dilute with milk.

5. Grate the zest from a clean lemon and squeeze out the juice. Add both to the curd mass and sprinkle everything with powdered sugar.

6. Place the cooled pancake on a plate, place the cottage cheese on top, then the pancake and cottage cheese again. Top with fresh or thawed raspberries.

Or you can bake thinner and larger pancakes, and then the filling can be placed inside.

In both cases, decorate with berries. You can use any other berries. Or fruits. It will be delicious in all cases.

Recipe for pancakes with delicious minced meat

For pancakes we need:

• milk – 1 liter
• flour – 2 cups
• eggs – 5 pcs
• sugar – 2 tbsp. spoons
• soda – 0.5 teaspoon
• salt – 1 teaspoon
• oil – 2 tbsp. spoons

To prepare minced meat:

• boiled beef – 500 g
• onion – 1 pc.
• carrots – 1 pc.
• garlic – 2 cloves
• ketchup – 2 tbsp. spoons (or tomato)
• spices - optional and to taste
• vegetable oil - for frying

We will also need sour cream for serving.

Preparation:

1. Break the eggs into a bowl, add sugar and mix until smooth. Add warm milk and whisk again. Add sifted flour, salt and soda. Stir until lumps disappear and leave to infuse for 25 - 30 minutes.

2. After standing, pour in the oil and bake the pancakes in a heated frying pan. If necessary, grease the baking pan with vegetable oil.

The oil is poured in just before baking to prevent the dough from falling off.

3. Prepare minced meat. Our meat should already be boiled. To prevent our dish from being overly nutritious, we will use lean beef. Pass the meat through a meat grinder.

4. Cut the onion into cubes and grate the carrots on a fine grater.

Fry the onion in oil, then add the carrots and fry everything together.

If you use it instead of ketchup fresh tomato, then you need to peel it, chop it finely and fry it with vegetables.

5. Peel and chop the garlic as finely as possible. Mix minced meat, fried vegetables and garlic. Add ketchup, salt, pepper and a little broth so that the minced meat is not dry.

6. Place on the edge of the pancake ready-made filling and fold it into an envelope.

Best served with sour cream. Enjoy eating!

Delicious pancakes with chicken fillet and cheese

For the test we need:

• kefir – 1 glass
• water – 1 glass
• flour – 1 cup
• egg – 1 pc.
• sugar – 1 tbsp. spoon
• salt – 0.5 teaspoon

For stuffing:

• chicken boiled fillet– 200 – 250 gr
• cheese – 250 gr
• onions – 1 – 2 pcs.
• mayonnaise – 2 tbsp. spoons
• salt, ground black pepper - to taste

Preparation:

1. Mix all ingredients in the same sequence as in the previous recipe. Let it brew for 25 – 30 minutes. Then bake pancakes in a hot frying pan. If necessary, lubricate it with oil.

2. Prepare the filling. To do this, chop the onion, cutting it into small cubes. Fry it in a frying pan until lightly browned.

3. Boiled chicken fillet cut into small cubes and lightly fry along with the onion. Add salt and pepper to taste.

4. Cut the cheese into cubes. Add it to the cooled chicken meat. Add mayonnaise and mix.

5. You can wrap pancakes with this filling different ways at your own discretion. If you prepared them for the holiday, you can put them in bags. Today we will have such a recipe.

You can simply wrap it in an envelope or tube. And if you additionally fry it in butter in a frying pan, the cheese will melt and it will turn out even tastier.

So choose the serving method yourself.

Champignon filling with cheese sauce

For the test we need:

• flour – 200 gr
• milk – 400 ml
• egg – 2 pcs
• salt - a pinch
• soda – 0.5 teaspoon
• vinegar

For filling:

• champignons – 500 gr
• melted butter – 130 g
• processed cheese- 1 PC
• cream – 2 tbsp. spoons
• starch – 2 teaspoons
• marjoram - a pinch
• salt, pepper to taste

Preparation:

1. Knead the pancake dough. To do this, mix flour with milk. Add a pinch of salt and soda, slaked with vinegar. Then add the eggs and mix everything until smooth. Leave for 15 minutes to infuse.

2. Meanwhile, let's prepare the filling. Cut the champignons into 4 parts, then cut them into slices. If they are not very large, then you can first cut them into two halves.

3. Fry them in a little ghee. Add cream and melt the processed cheese cut into pieces. Salt and pepper the resulting mass, and add a pinch of ground marjoram. If you don't have it, you can replace it with ground or fresh parsley.

4. Add starch, bring to a boil and turn off.

5. Bake pancakes using the remaining melted butter. You can do this with vegetable oil. But when cooked they will turn out more tender, tasty and aromatic.

6. Stack them on top of each other to prevent them from drying out.

7. Before serving, fill them with fried mushrooms and cheese. Roll it either into tubes, or into an envelope, or simply fold it into a triangle. Garnish with fresh herbs and serve.

It turned out nourishing, tasty, and beautiful!

Pancake rolls with cottage cheese and raisins - a recipe that couldn't be easier

The simplest, most affordable and favorite filling for pancakes is cottage cheese. This recipe is not easy to prepare, but very simple.

For the test we need:

• milk – 0.5 liters
• water – 1 glass
• egg – 2 pcs
• flour – 1.5 – 2 cups
• sugar – 1 tbsp. spoon
• salt – 0.5 teaspoon
• soda – 1 teaspoon, incomplete

For filling:

• cottage cheese – 0.5 kg
• egg – 1 tbsp. spoon
• sugar – 1 tbsp. spoon
• raisins - a handful

Preparation:

1. Beat eggs with sugar, add milk and salt. Sift the flour along with the baking soda and add it to the liquid mixture. It is better to mix with a whisk to avoid the formation of lumps. Then add water. Just enough to make a fairly thin dough.

At the very end of kneading, add oil. Stir until all oil stains disappear.

2. Bake pancakes.

3. Pour in raisins hot water and give it a chance to steam. Then dry with paper towels.

4. Mix cottage cheese, egg and sugar. Add raisins and stir.

5. Place on one half of the pancake curd filling and roll it into a tube. Also collapse all others.

Serve with honey, jam, or berries. It turned out simple and very tasty!

Also one of the most simple ways The pancakes can be stuffed with chicken or minced meat. Fry the prepared minced meat together with onions in a frying pan and fill the pancakes.

An original recipe for pancakes with meat for the holiday table

For the test we need:

• milk – 250 gr
• water – 250 g
• flour – 200 gr
• egg – 2 pcs
• salt – 0.5 teaspoon
• vegetable oil for frying

For minced meat:

• boiled meat – 300 gr
• stale bread – 50 g
• onion - small head
• oil – 30 g
• sour cream - 3 - 4 tbsp. spoons
• salt, pepper - to taste

And we will also need breadcrumbs– 60 gr

Preparation:

1. Cut the onion into small cubes and fry in oil.

2. Soak the bread in water or a small amount of milk. Then squeeze.

3. Grind the meat, bread and onions in a meat grinder. Salt and pepper to taste and add sour cream. You can add a little broth instead. The minced meat should be of such a consistency that it is easy to spread with a knife.

4. Knead the dough. To do this, beat the eggs with salt. Pour in the milk, then add the sifted flour. At the end add required amount water.

You can use only milk, or only water.

5. Bake thin pancakes. Leave 3 - 4 spoons of batter.

6. Spread the resulting minced meat on each product and, bending it on both sides, roll it into a tight roll.

7. Dip each roll into the reserved dough and roll in breadcrumbs. Then brown in vegetable or butter on all sides.

You can serve garnished with fresh herbs.

For weekdays, you can prepare a dish with liver using the same recipe.

Snack pancakes “Bags” with a surprise (step-by-step recipe with photos)

This appetizer is often served at banquet table in a restaurant. And preparing it is not at all difficult. The idea itself is well known to everyone. Small-sized pancakes, served in the form of a bag filled with either red caviar or other filling.

And as such a surprise, you can use sliced ​​cheese and ham inside. But especially delicious snack It turns out with julienne. What a surprise, what a surprise!

How to cook julienne, you can. The recipe gives a detailed description of its preparation. But today we will slightly modify the recipe and will not use chicken. To make the snack lighter.

But if you want to use julienne, then see how to prepare it by following the link. And then put the prepared filling into the pancakes, which we will bake especially for this recipe. He's too good.

For the test we need:

• milk – 500 ml
• flour – 130 gr
• starch – 130 g
• eggs – 3 pcs.
• sugar – 1 teaspoon
• salt – 0.5 teaspoon
• vegetable oil – 3 tbsp. spoons

For julienne:

• champignons – 500 gr
• onion – 1 pc.
• cream – 200 gr
• flour – 1 teaspoon
• butter – 20 g
• salt, pepper - to taste
• nutmeg– pinch
• green onions - according to the number of “bags”
• frying oil

Preparation:

1. Break the eggs into a bowl. Mix them with sugar and salt. It is best to use a whisk for this.

2. Pour in the milk and stir again until smooth.

3. Then add starch. We usually use potato starch for these purposes, but you can also use corn starch. After mixing, add flour. Don't forget that it must be sifted first.

The dough turns out to be quite liquid, but that’s how it should be. The products should turn out thin, otherwise it will be difficult to form bags.

Leave the dough to infuse for 30 minutes.

If you want the “bags” to turn out green, add spinach chopped in a blender to the dough.

4. Cut the onion into cubes.

Cut the champignons into small pieces.

5. Warm the frying pan, add vegetable and butter to it. Then fry the onions first, and then the mushrooms.

At the same time, they should decrease in volume by at least two times. Salt and pepper them to taste.

6. Add flour and ground nutmeg, thanks to it the mushrooms will acquire nutty taste. Then pour in the cream and simmer until it boils down.

7. Add vegetable oil to the dough and mix.

It will be necessary to stir before each new pour. Starch is heavy and will periodically settle to the bottom. Frequent stirring will help to cope with this.

8. Warm a frying pan for frying pancakes. Grease it with a small amount of vegetable oil. And pour a portion of the dough so that it covers the surface with an even thin layer.

Fry the pieces on both sides over medium heat.

Check how the first pancake turned out. If it is dense and hard, then add a little milk. If, on the contrary, it is loose and tears, then you need to add flour.

9. When both the julienne and pancakes have cooled, you can begin to form the bags. To do this, place one of them on a flat surface, put a spoonful of filling in the middle and bring the edges up.

Tie the bag with a green onion feather.

You can also use a sprig of parsley, dill or a braid of cheese as a “knitting” in the same way.

Fill the required number of bags in the same way. Place on a plate and garnish with fresh herbs.

The bags will be large or small depending on the size of the frying pan you use. They will be medium in size if you fry them in a frying pan with a diameter of 22 cm.

If you want to wrap red caviar in a bag, then the bags need to be made smaller. Pancakes for them are usually baked in small frying pans

By the way, for a festive table, pancakes with caviar are always great! And you can wrap the filling not only as suggested above, but also in all by known methods. And another method will be shown in the video below.

Korean-style chicken and carrot rolls for the holiday table

For the test we need:

• milk – 3 cups
• egg – 4 pcs
• flour – 1.5 cups
• sugar – 0.5 tbsp. spoons
• salt – 1 teaspoon
• vegetable oil – 2 tbsp. spoons

For filling:

• chicken breast – 1 – 2 pcs
• Korean carrots – 150 gr
• salt - to taste

Preparation:

1. Mix eggs and sugar. Add warm milk and salt, stir. Sift the flour, add it to the total mass and mix. Let it sit for a while.

2. Just before frying, add oil and stir again. Pour a portion onto hot frying pan and bake pancakes.

3. Boil a chicken breast, or two, depending on the size, in salted water until full readiness. Let cool completely and drain off the broth, then cut into cubes or separate into fibers.

4. Mix with Korean carrots. Add salt to taste if needed. There is no need to add pepper; carrots are already spicy enough.

5. Wrap the filling in the cooled pancakes and cut into circles, or slightly diagonally, to make rolls.

It's that simple! Instead of chicken, you can use any boiled meat, fried liver, ham, smoked sausage. And any other meat, or vegetable ingredient, which goes well with carrots.

Pancake “snails” with cheese and eggs - a holiday snack

Now let's watch a video whose recipe uses a filling that is not so often used. It is also offered original presentation in the form of a “snail”.

If you prepare such an appetizer for the holiday, it will be greeted by your guests with a bang! Both beautiful and tasty! What can you say about this?

And instead of cheese, you can mix green onions with eggs. It turns out so delicious that it is simply impossible to describe in words.

Video recipe on how to prepare 5 sweet and non-sweet fillings

And now I suggest looking at more recipes for fillings for wrapping pancakes. In this form, recipes are given both sweet and non-sweet.

Anyway, check out the ideas for this. And also see how you can wrap pancakes for a beautiful presentation.

This is how much we got today various recipes. But since we smoothly moved on to dessert serving, I suggest not stopping, but continuing this delicious theme.

Wheat yeast pancakes with milk and jam

This is a very simple recipe according to which you can put jam, marmalade, confiture, or frozen pureed fruits and berries into any baked product.

Let's look at an example using this recipe.

For the test we need:

• milk – 0.5 liters
• flour – 250 gr
• egg – 1 pc.
• yolks – 2 pcs
• live yeast – 15 g
• vegetable oil – 1.5 tbsp. spoons
• sugar – 2 tbsp. spoons
• salt - a pinch
• vegetable oil for frying

For filling:

• jam or marmalade
• powdered sugar
• vanilla

Preparation:

In this recipe I offer a recipe yeast dough. So let's say, for variety. But if you don’t want to bother with it, then take any other recipe from those offered today.

1. Grind the yolks and egg with sugar until smooth. Add salt.

2. Dissolve the yeast in warm milk. Add to egg mixture. Sift the flour and add to the total mass. Stir until bubbles begin to appear. It’s better to do this with a whisk, and it will be faster.

3. Add vegetable oil. The dough should turn out like liquid sour cream. Leave in a warm place to steep and rise.

4. Bake thin pancakes in a greased frying pan. If the dough turns out thick, dilute it with a small amount of milk. room temperature or regular slightly warm water.

5. After our products have cooled, wrap any sweet filling. I like grated and frozen berries. The taste is as if they were just picked from the garden. But you can use any jam -,. The main thing is that it is thick.

There can also be several ways of wrapping.

Sweet dessert with vanilla cream

For the test we need:

• milk – 250 ml
• water – 250 ml
• flour – 200 gr
• egg – 2 pcs
• sugar – 1 tbsp. spoon
• salt - a pinch

To prepare the cream:

• milk – 300 ml
• egg yolks – 4 pcs
• potato starch – 2 teaspoons
• sugar – 100 – 120 g
• vanilla on the tip of a knife (or vanilla sugar)

And we also need oil to lubricate the mold.

Preparation:

1. Prepare the cream. To do this, grind the yolks with sugar, potato starch and vanilla. You should get a fluffy mass.

Instead of 4 yolks, you can use only 2, but in this case you will need to add another egg. And unused proteins can be used in the dough. In this case, you will need one egg and two whites. And then there will be no unused components left.

2. Boil milk. Then pour it into the resulting mixture in a thin stream, stirring constantly with a whisk. When the milk runs out, place the container with the cream in a pan of hot water. Which in turn is put on low heat.

While continuing to heat, do not forget to stir and beat. Make sure that the yolks do not curdle. The mass should be similar to the consistency regular sour cream, that is, not very liquid, and not so thick.

As the cream cools, it will become thicker.

3. Knead the dough. To do this, mix the eggs with sugar, then pour in lukewarm milk and stir. Then add the sifted flour. And at the very end, dilute the mixture with the required amount of water. Don't forget to add a pinch of salt. Mix everything.

4. Bake small pancakes. It will be easier to work with them in the future.

5. Grease the baking dish generously with oil. Place the first pancake and layer it with cream. Then the next one, and again the cream. Lay out the required number of products in this way, and also grease the top with cream.

6. Heat the oven to 180 degrees and bake our resulting pancake pie within 25 minutes.

7. Remove the cake from the pan and carefully place it on a large flat plate. It can be sprinkled with powdered sugar on top and decorated with fresh or frozen berries or fruits.

Serve hot. With the same hot tea or milk.

Banana filling for lace pancakes

For the test we need:

• milk – 500 ml
• flour – 1.5 – 2 cups
• egg – 2 pcs
• sugar – 1 tbsp. spoon
• salt - a pinch
• soda – 0.5 teaspoon
• vinegar for extinguishing
• vegetable oil – 2 tbsp. spoons + for frying

For filling:

• bananas – 5 – 6 pcs.
• butter – 50 g
• cinnamon - a pinch
• vanilla sugar – sachet

Preparation:

1. Knead the dough from the suggested ingredients. To do this, you just need to mix them all except the oil in a bowl and beat with a mixer. Then let stand for 20 minutes. Then add oil, stir until the oil stains disappear and immediately begin baking them in a hot, oiled frying pan.

2. Peel the bananas, cut into slices and sprinkle with cinnamon and vanilla sugar.

3. Heat the butter in a frying pan and fry the bananas in it. Make sure that the oil does not burn.

4. Place the cooled filling on the cooled pancakes. Roll into an envelope, tube, or triangle.

For decoration, you can use powdered sugar, honey or melted chocolate. Or you can serve it with a scoop of ice cream.

Video on how to wrap the filling in pancakes - 10 ways

When we want to decorate our holiday table beautifully and originally, we often use tartlets, pita bread, and canapés for serving. Did you know that pancakes can be served very beautifully at the table? Including in the form of canapés and rolls.

Today we wrapped the filling in pancakes in different ways. However, all methods were not covered. And that’s why I want to bring to your attention a video where you can see with your own eyes how you can easily and simply wrap them, and most importantly, do it quickly and beautifully.

It's that simple! Once you do it with your own hands, your hands will remember it, and you will always know how to make your table beautiful and elegant.

And this table doesn’t have to be festive. Even on weekdays, serving a delicious and beautifully decorated dish for breakfast is always a pleasure. And to those who will eat, and to you, as the main cook.

And with this I would like to end today’s article. Maslenitsa is coming soon, and maybe the recipes will come in handy for this day.

And if you don’t want to bake filled pancakes, then just take the recipes for the dough. They are all tried and tested. And I think that they will not let you down. The only thing is to choose what kind of products you want to get in the end - thin or thicker. If the dough is for thin pancakes thick, dilute it warm milk or water. If, on the contrary, it is too liquid, then add just a little flour. Then let it sit for 10 - 15 minutes and bake.

And be more confident with the filling. Don't be afraid to try and experiment. After all, pancakes are nothing more than bread. And you can eat bread with anything!

Enjoy your meal!

There are dozens of variations of pancake dough. Lean and rich, with or without baked goods, thin, velvet or lace, made from rye, buckwheat or wheat flour, with kefir or milk - each housewife has her own signature recipe.

The life hacker has more than once shared recipes for pancake dough and even told...

You can choose one of these options or bake pancakes to your taste. The main thing is that the dough matches the filling.

Meat

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

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

Chicken

Ingredients:
● 500 g chicken breast;
● 2 tbsp. l. sour cream;
● 100 g cheese;
● 1 medium onion;
● 1 clove of garlic;
● salt, pepper to taste;
● butter for frying.

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

Hepatic

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

Peel the onions and carrots, chop finely. Boil the liver and pass through a meat grinder. Fry the onions and carrots, at the end of frying add the missing liver and fry 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.

Sausage

Ingredients:
● 300 g “Doctor’s” sausage;
● 100 g hard cheese;
● 50 g sour cream;
● 0.5 tsp. mustard.

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

With salmon and dill

Ingredients:
● 300 g salmon fillet;
● 200 g champignons;
● 170 ml hollandaise sauce;
● 2 sprigs of dill;
● 30 g butter;
● ground black pepper.

Wash the champignons, chop and fry in butter for about 5 minutes (until they become soft). Boil salmon fillet (4-5 minutes). Chop the dill and mix with 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. Pour the remaining sauce over the top of the pancakes. Bake for 10–15 minutes at 180 ºС. Eat it hot.

With salmon and mascarpone

Ingredients:
● 300 g mascarpone;
● 300 g smoked salmon;
● 2 tsp. Dijon mustard;
● lemon juice, salt and pepper to taste.

Aksenya/Depositphotos.com

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.

Crab

Ingredients:
● 200 g crab sticks;
● 200 ml milk;
● 2 chicken eggs;
● 150 g of green peas;
● 2 tbsp. l. flour;
● 2 tbsp. l. butter;
● 2 green onions;
● salt to taste.

First, let's prepare 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 (continuously stirring) and cook until thickened (about 5 more minutes). Add salt to taste and remove from heat. For filling crab sticks and finely chop the hard-boiled eggs. Cut the onion into rings. Mix crab sticks, onions, eggs and green pea(drain the liquid first). Season the resulting mixture with sauce. Wrap the filling in the pancakes.

Egg

Ingredients:
● 6 chicken eggs;
● 1 bunch of green onions;
● salt and mayonnaise to taste.

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

With fried egg and ham

Ingredients:
● 20 g butter;
● 8 chicken eggs;
● 40 g hard cheese;
● 8 slices of ham.

Grease a frying pan with butter (a little bit) and heat the prepared pancake on both sides. Break the egg into a bowl. Place ham on the pancake and a little grated cheese. 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. This amount of ingredients will make eight pancakes.

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 each of ricotta and gorgonzola;
● 100 g of parmesan and mozzarella;
● 1 bunch of green onions;
● salt, pepper and nutmeg to taste.

To prepare the sauce, mix milk, 50 grams of butter, flour and bay leaf in a saucepan. Bring to a boil and then 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 (1-2 minutes). Then drain through a colander excess liquid. Add crumbled gorgonzola, ricotta and 60 grams of Parmesan to the spinach (you can also add nutmeg if desired). Pepper and mix. Then add finely chopped green onions and 2 tablespoons of the prepared sauce.

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

Cheese with broccoli

Ingredients:
● 50 g cheddar;
● 50 g parmesan;
● 150 ml cream;
● broccoli;
● salt.

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

Place broccoli (3-4 pieces) on the prepared pancakes and pour cheese sauce. Roll up the pancakes and pour the remaining sauce on top.

Cheese spicy

Ingredients:
● 200 g cream cheese;
● 1 tsp. grated horseradish;
● 1 bunch of dill.

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

Curd and cream

Ingredients:
● 200 g of cottage cheese;
● 100 ml heavy cream;
● 4 tbsp. l. milk;
● 3 tbsp. l. chopped greens.

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

Curd with raisins

Ingredients:
● 500 g of cottage cheese;
● 2 tbsp. l. sour cream;
● 0.5 cups raisins;
● 1 yolk;
● 3 tbsp. l. Sahara;
● 1 tsp. vanilla;
● butter.

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 curd mass with raisins. Fry the resulting envelopes or triangles (to your taste) in butter until golden brown.

Mushroom

Ingredients:
● 300 g forest mushrooms(frozen);
● 3–4 medium onions;
● 1 medium carrot;
● 2 chicken eggs;
● salt, pepper to taste;

Thaw the mushrooms, chop and fry over medium heat in butter and vegetable oil. 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 is best to bake thin non-yeast pancakes.

Mushroom with cheese sauce

Ingredients:
● 500 g champignons;
● 250 g hard cheese;
● 1 medium onion;
● 2 tbsp. l. flour;
● 2 tbsp. l. sour cream;
● 1.5 glasses of milk;
● salt and pepper to taste;

koji6aca/Depositphotos.com

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. Mix 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.

Cabbage

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

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

Beetroot

Ingredients:
● 2 small beets;
● 100 g walnuts(purified);
● 200 g cream cheese;
● 2 cloves of garlic;
● salt and pepper to taste.

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. Salt and pepper. Grease each pancake first with cream cheese and then with beetroot mixture. Roll the pancakes into a roll. Then put it in the refrigerator for an hour. Before serving, pancake rolls with beetroot filling can be cut.

Zucchini

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

Peel the zucchini and grate on a coarse grater. Peel the onion and chop finely. 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 fry the vegetables until the cheese melts. Wrap the resulting filling into pancakes.

With bell pepper

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

Wash the peppers, remove the seeds (see how to quickly deseed peppers) and cut into thin strips. Peel the onion and garlic and chop finely. On olive oil fry the onion (about 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. At the end add garlic and ground red pepper.

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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. Before serving, sprinkle with chopped parsley.

Walnut

Ingredients:
● 500 ml milk;
● 120 g sugar;
● 100 g of a mixture of ground nuts (hazelnuts, almonds, walnuts and others);
● 120 g butter;
● 1 tbsp. l. flour;
● nut syrup.

Mix milk, nuts and flour in a saucepan and place it on medium heat. Cook until the mixture thickens. Remove from heat, cool, add softened butter and beat the mixture with a mixer. Then add a little nut syrup and stir.

Chocolate

Ingredients:
● 100 g dark chocolate;
● 50 g butter;
● 1–2 tbsp. l. water;
● 2 tbsp. l. powdered sugar;
● fresh or canned fruits taste.

Melt the chocolate in a water bath: pour water into a saucepan and add the chocolate broken into pieces. Melt the butter in a separate bowl. Add the melted butter into the melted chocolate in a thin stream, stirring constantly. Add powdered sugar and stir until smooth. Spread the pancakes with the resulting chocolate icing and add slices of fresh or canned fruit(pineapples, peaches and others).

Caramel with strawberries and almonds

Ingredients:
● 200 ml heavy cream (33%);
● 150 g + 2 tsp. Sahara;
● 60 ml water;
● 20 g fresh strawberries;
● 300 ml Greek yogurt;
● 2 tbsp. l. roasted almonds.

Cook in a saucepan or thick-walled saucepan caramel sauce. To do this, pour sugar into a pan and add a little water (you just need to moisten granulated sugar). When the sugar is completely dissolved, pour in the heated (!) cream. Stirring vigorously, allow the sauce to 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 over the caramel and roll up. Water on top Greek yogurt and sprinkle with almonds.

Honey

Ingredients:
● 500 g of cottage cheese;
● 2 tbsp. l. honey;
● some walnuts and raisins.

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

Banana

Ingredients:
● 3 bananas;
● 70 g butter;
● 1 lemon;
● 2 tbsp. l. Sahara.

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. Mix. Add the puree to the butter and sugar and beat again. Stuff thin sweet pancakes with banana mixture.

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 settles, add liqueur. Cook for a couple more minutes on low heat. Serve with crêpes Suzette.

Lemon with meringue

Whip cream or use ready-made cream. Grind the zest of half a lemon and add to the whipped cream along with a spoonful of lemon cream and lemon juice (the second half of the 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.

Apple

Ingredients:
● 4 medium apples;
● 50 g of powdered sugar;
● 50 g milk chocolate;
● 15 ml water.

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

Blueberry

Ingredients:
● 300 g blueberries (frozen);
● 125 ml orange juice;
● 60 ml water;
● 2 tbsp. l. freshly squeezed lemon juice;
● 1 tsp. ground lemon zest;
● 4 tsp. corn flour;
● 2 tbsp. l. cane sugar;
● ¼ tsp. cinnamon.

In a small saucepan, combine orange juice, lemon juice and blueberries. Bring this to a boil over medium heat, add the zest and cinnamon and reduce the heat to low. Mix in a bowl cornmeal and water so that there are no lumps. Add flour and cane sugar into the pan with the blueberries. Cook until thickened. Remove from heat and cool slightly. Thick pancakes like pancakes work best for this filling.

Berry - mix

Ingredients:
● a glass of raspberries, currants, cherries (pitted) or other favorite berries;
● 2 medium apples;
● 0.5 cups of powdered sugar;
● 0.5 cups chopped walnuts;
● 4 tbsp. l. raisins

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 the berries and apple mixture. Stuffing pancakes berry mix, folding them into an envelope or triangle.

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By the way, there are many ways to roll pancakes. Some of them are in this video.

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