Small pancakes with filling. savory fillings for stuffed pancakes. With minced meat and rice

There are all kinds of fillings: meat, curd, fish, fruit... Most often they are distinguished into 2 main groups: sweet (with honey, condensed milk, chocolate, jam) and savory (with meat, caviar, eggs, vegetables). Pancake fillings can also be divided into simple and compound. The first ones include only one ready-made ingredient, which you can simply roll into pancakes. But with the second type of filling, consisting of several components, you will have to tinker a little. But the taste of the dish will be more refined and interesting. We are sharing with you some of the best pancake filling recipes.

1. Chicken with cheese

This is a very successful and satisfying combination. If you're tired of traditional chicken pancakes, try adding some cheese and garlic to the filling.

Products: 250 grams of boiled chicken fillet, 50 grams of cheese, half a small onion and a clove of garlic, a tablespoon of sour cream and seasoning to taste.

After boiling the fillet in salted water, you need to finely chop it or grind it in a meat grinder. Fry the onion until transparent. It tastes better when done with butter. Then add the onion to the chicken, seasoning the mixture with chopped garlic, sour cream and grated cheese. Season with pepper, salt, and dried or fresh herbs to taste. By the way, the chicken in this recipe can be replaced with boiled meat or ham if desired.

2. Liver

Liver is one of the most beloved, and also very healthy offal. It makes pancakes original and tasty.

Products: 300 grams of liver (it tastes better with beef), 1.5 medium onions, 2 eggs, 2 small carrots and spices to taste.

The liver must first be boiled and chopped (preferably through a meat grinder). Fry finely chopped carrots and onions, adding liver to them at the end. Mix everything and fry for another 3-5 minutes. Add boiled and chopped eggs to the prepared mixture. Then mix everything thoroughly along with the desired spices.

3. Salmon with mushrooms and dill

The highlight of this delicious filling - delicate combination salmon and mushrooms. It can be used as separate dish during the non-strict days of Lent.

Products: 150 grams of salmon fillet (can be replaced with any red fish - salmon, trout, coho salmon), 100 grams of champignons, about 80 grams of fish sauce (good creamy will do, tartare, lemon-garlic), a little fresh dill and ground pepper taste.

The fish fillet must be boiled for 5 minutes in advance. Place the washed and finely chopped champignons in a frying pan with heated butter and fry the mushrooms for about 5 minutes. Add dill to the sauce and mix well. First place a teaspoon of sauce in the center of the pancakes, and then a little filling, which you can pepper to taste. Then the “packed” pancakes need to be placed in the oven, pouring the remaining sauce on top. After a few minutes, the aromatic dish is ready.

4. Eggs with herbs

Products: 3 eggs, a bunch of green onions, mayonnaise or sour cream, salt to taste.

Peel the hard-boiled eggs and finely chop them. Mix them with finely chopped green onions and add a little mayonnaise or sour cream. Salt and pepper for taste. You can include a handful of cooked rice in this filling for added filling.

5. Spinach with assorted cheeses

With this delicious addition, even ordinary pancakes prepared according to grandma's recipes can turn into a real restaurant dish. And all the beneficial properties of spinach cannot be listed!

Products: 250 grams of spinach, 300 milliliters of milk, 20 grams of flour, 30 grams of butter, 40 milliliters heavy cream, 50–70 grams each of parmesan, ricotta, mozzarella, gorgonzola (or dor blue), a bunch of greens (onion, dill, parsley), small Bay leaf ick and spices to taste.

Cheese sauce is easy to prepare: add milk butter, flour and bay leaf. Bring the mixture to a boil, reduce heat and cook until thick. Finally, season with pepper, salt and grated nutmeg, stir for another 2 minutes and turn off. At the end of the procedure, pour heavy cream into the container with the sauce and mix everything well.

Wash the spinach and fry in butter for about 2 minutes. Excess water is drained through a colander and then sprinkled with finely chopped cheeses, pepper and salt on the spinach. Finally, pour 2 tablespoons of sauce over the cooked spinach and cheese and sprinkle with herbs. To make pancakes with this filling even tastier, you need to place them on a baking sheet greased with butter and put them in the oven (200 degrees) for half an hour.

Serve the sauce with the finished dish. Spinach in this recipe can be easily replaced and no less. healthy cabbage broccoli.

6. Cottage cheese with raisins

Thanks to its excellent taste, nutritional value and healthiness, this option will appeal to both adults and children. If you prepare the filling the night before, it is perfect for a pancake breakfast.

Products: 250 grams of cottage cheese, 1/4 cup raisins, 1 tablespoon of sour cream, 1 yolk, 1.5–2 tablespoons of sugar and 1/2 teaspoon of vanilla.

Season the cottage cheese rubbed through a sieve with yolk and sour cream. Then mix everything thoroughly. Sprinkle with sugar, vanilla, raisins and mix again. Then put the resulting mixture in the refrigerator for a couple of hours - this is just time to bake the pancakes. Finally, filling the dish curd mass fry it in butter until golden color. By the way, instead of raisins in this recipe, you can use any other dried fruit or even a mixture of them.

7. Mushroom s cheese sauce

Mushrooms are one of the traditional ingredients For holiday dishes in honor of Maslenitsa. And the best “neighbors” for mushrooms in the filling are cheese and sour cream.

Products: 250 grams of champignons or wild mushrooms, 120 grams of cheese durum varieties, 100 milliliters of milk, a small onion, 1 tablespoon each of flour and sour cream, pepper, salt - to taste.

First you need to fry it vegetable oil finely chopped mushrooms with onions. And then sprinkle them with flour, mix, season with milk, sour cream and spices. Bring until smooth and boil. With this filling, pancakes can be eaten immediately, or you can put them in the oven for 15 minutes (200 degrees), after sprinkling them with cheese.

8. Bananas, chocolate and nuts

One of the most popular sweet fillings, often served in coffee shops. It's easy to prepare at home.

Products: 1.5–2 bananas, 1/2 handful walnuts, 1/2 bar of chocolate and 2 tablespoons of cream.

The recipe is as simple as two. Bananas with cream and nuts need to be thoroughly chopped in a blender until smooth. It is also acceptable to simply cut a banana into rings. Wrap the resulting filling in pancakes and pour melted chocolate on top. Those with a sweet tooth can add grated chocolate to the filling itself.

A traditional dish of Slavic cuisine, without which one cannot imagine Maslenitsa, in some countries it is customary to serve it with stuffing. Ukrainian food It even has a special name for such pancakes - nalistniki. What to stuff them with and are there any rules for selecting the filling for the dough and vice versa?

Spring rolls

The choice of filling for a given dish depends on the dough recipe - without this data, the cook will not be able to say exactly what to stuff the pancakes with for the ideal flavor composition. If the base is kefir, it is better to choose unsweetened filling options. For thin and airy ones (beer, mineral water), professionals recommend not using liquid fillers (sauces, jam, etc.) - they will leak out. Classic thick pancakes with milk are universal, so the only limit with them is the cook’s imagination. How to prepare such a dish correctly?

Unsweetened

Meat, mushrooms, vegetables, fish, seafood, sausage, cereals, cheese - the choice is unusually wide. All these products can be baked, fried, boiled, pickled. However, it is important to remember that for unsweetened pancake fillings, you need to prepare dough without sugar or reducing the volume of this component to a minimum. This is especially important if your filler is salty fish.

Best gastronomic combinations:

• chopped meat with onion, grated carrots and tomato paste;
• boiled eggs with herbs and hard cheese;
• black olives, cherry tomatoes, mozzarella and cucumbers;
• smoked chicken, sour cream, greens, asparagus.

Sweet

If this dish Served as a dessert, it is stuffed with berries, fruits, nuts, and cottage cheese. Any sauces and toppings (caramel, liquid chocolate etc.). Delicious sweet fillings for pancakes can also be obtained by using some vegetable crops- pumpkins, corn. A few ideas from professionals for you:

• dried apricots, rice, honey, cinnamon;
• apple, curd mass, vanilla sugar;
• black currant, honey, lingonberry;
• baked pumpkin, walnuts, sugar, white raisins.

Pancake fillings - recipes with photos

If you understand the basics of choosing a filler, you should try to familiarize yourself with simple but effective combinations of products. The blocks presented below not only contain best recipes pancake fillings that even a housewife with minimal culinary experience can handle, but also how to prepare the filling without mistakes and serve the dish.

From cottage cheese

Traditional stuffing, familiar to all housewives, is carried out using cottage cheese, which creates perfect harmony with pancakes. According to the classic recipe flavoring additives Only cinnamon and sugar appear, occasionally a little vanillin is added. However, it can be more varied - ricotta mixed with berries, nuts, caramel sounds interesting, melted chocolate. If the cottage cheese is very dry, add a little cream/sour cream.

Ingredients:

• cottage cheese – 450 g;
• sour cream - half a glass;
• vanilla sugar – 1 tsp;
• granulated sugar – 2 tbsp. l.;
• cinnamon – 1 tsp;
• any berries - a handful.

Cooking method:

1. Using a blender, beat the cottage cheese, or rub through a very fine sieve - you need a soft, homogeneous mass.
2. Add sour cream, beat for a couple of minutes until it has an airy, creamy consistency.
3. Add cinnamon, both types of sugar, and berries. Stir, being careful not to crush the last component.

With cheese

When going through all the existing beautiful and tasty fillings for pancakes, you cannot ignore cheese and ham, and for some housewives, cheese and sausage. According to professionals, meat component can be represented by anything, up to fried sausages, bacon or salami. Stuffed pancakes with cheese filling They will look like something out of a restaurant photo if you take care of the decoration and bake them before serving.

Ingredients:

• rice - a glass;
• cheese – 150 g;
• ham – 200 g;
• salt;
• eggs 2 cat. - 2 pcs.;
• a bunch of greenery.

Cooking method:

1. Boil the eggs hard and chop them with a knife.
2. Cut the ham into cubes.
3. Steam or cook the rice as a side dish so that it is a little dry.
4. Coarsely grate the cheese and mix with the rest of the filling ingredients.

With salmon

The dish prepared according to this recipe is worthy royal table. Excellent filling for red fish pancakes - a real delicacy, especially if the salmon was salted at home. Cream cheese can be replaced with feta cheese, after crumbling it. Such pancakes are served mainly as a roll, cut into slices. It is advisable that they be cold.

Ingredients:

• salted salmon – 350 g;
• cream cheese – 200 g;
• black olives – 10 pcs.;
• salt;
• a bunch of greenery.

Cooking method:

1. Slice the fish small pieces, olives - in circles.
2. Mash the cheese and mix with torn herbs.
3. Combine both masses and add salt. Let the filling sit and wrap it in pancakes.

Meat

When you need to come up with a very satisfying snack option filling for savory pancakes, professionals turn to beef or pork. This meat filling for pancakes differs from the classic one based on minced meat due to the introduction of boiled eggs. Some housewives supplement it with fresh crispy white cabbage or stewed mashed cauliflower. If desired, these can be frozen.

Ingredients:

• beef – 400 g;
• eggs 1 cat. - 3 pcs.;
• bulb;
• carrot;
• spices, salt.

Cooking method:

1. Boil the meat, let cool. Twist through a meat grinder.
2. Ground beef mix with chopped onion and grated carrots. Simmer without oil, not forgetting to add salt.
3. Boil the eggs “in a bag”, chop, combine with the meat component.

Chicken

Sweet, but nutritious and not too high in calories? This recipe perfectly embodies these characteristics. Such stuffed pancakes always attract attention, because they have a very interesting combination products. Dietary boiled poultry, peaches, pineapples, a little ginger. Delicious chicken filling For pancakes it is prepared quickly, but eaten even faster.

Ingredients:

• chicken breast;
• canned pineapples – 150 g;
• large peach;
• tomato paste – 2 tbsp. l.;
• watercress - a bunch;
• dried thyme - a pinch;
• ground ginger – 1/3 tsp.

Cooking method:

1. Remove skin from chicken, boil and cut into thin strips. Pour in pineapple liquid.
2. Slice the peach, sprinkle with ginger, and mix with pineapple pieces with your hands.
3. Combine the fruit part with the chicken, season with tomato paste, torn lettuce, and thyme.

From minced meat

This is very hearty option filling, thanks to which it is no longer a snack that appears on the table, but an element of lunch. Add salad from fresh vegetables, and full nutritious dish in front of you. How to prepare minced meat for pancakes? It is often fried, and any type of meat or fish can be rolled. Professionals advise first boiling the main component with spices, and only then grinding and frying.

Ingredients:

• meat – 500 g;
• bulb;
• frying oil;
• spices for broth.

Cooking method:

1. Boil the meat, cool, twist.
2. Chop the onion and fry until transparent.
3. Add minced meat to it, cook until crusty.
4. Pour in the broth and simmer for another 5-7 minutes.

From apples

This recipe is especially popular before Christmas, since the combination of ingredients is very spicy, aromatic, and is associated with this magical holiday. Apple filling for pancakes it is prepared very quickly, and the taste is beyond praise, so the recipe may become your favorite. Professionals advise yellow varieties apples, but red or green “sound” no worse, only the latter need a little more sugar.

Ingredients:

• yellow apples – 500 g;
• long white raisins – half a glass;
• peeled almonds – 70 g;
• cinnamon - a pinch;
• nutmeg - a pinch;
• brown sugar – 1/3 cup;
• honey - 2 tbsp. l.

Cooking method:

1. Peel the apples, cut into pieces, pour into a saucepan. Add sugar, simmer covered for 10-15 minutes, burner power low. The fruit should release juice and become softer, beginning the caramelization process.
2. Fry the almonds in a dry frying pan, crush them. Steam the raisins. Mix them and season with honey.
3. Connect with apple mass, season with cinnamon, nutmeg, stir.

Banana

This option is designed for those with a sweet tooth and those who are not afraid of their figure. Stuffed pancakes with banana filling by calorie content and glycemic index dietary dish They are not, but they are incredibly tasty, so occasionally it’s worth making an exception, turning a blind eye to all the restrictions. Choose small ones for filling thai bananas– they are the sweetest, you don’t need sugar with them.

Ingredients:

• dates – 120 g;
• bananas – 7 pcs.;
• lemon juice – 3 tbsp. l.;
• cinnamon – 1/2 tsp;
• ground ginger – 1/3 tsp.

Cooking method:

1. Pit the dates and chop finely.
2. Mash the bananas with a fork, sprinkle with ginger and cinnamon.
3. After a couple of minutes, add dates to them, sprinkle with lemon juice. Mix. The dish will look just like restaurant photos, if you pour it with chocolate sauce.

Mushroom

After stuffing, professionals recommend baking this dish in the oven, sprinkled with hard cheese - it will be very beautiful. with filling are obtained if you use marinated champignons and fried boletus mushrooms. The general set of products is similar to that used with meat. The filling for pancakes with mushrooms should not stand - prepare it immediately before serving.

Ingredients:

• any mushrooms – 400 g;
• butter for frying;
• bulb;
• a bunch of dill;
• ground white pepper, salt.

Cooking method:

1. Chop the onion and fry in butter until golden brown.
2. Add mushroom slices and cook for another quarter of an hour.
3. Blend the onion and mushroom filling in a blender and combine with chopped dill. Pepper and salt.

From the liver

This option filling is not particularly popular, since offal has a specific taste and aroma. In terms of satiety, they are not inferior to meat, and they contain fewer calories. Try these pancakes stuffed with liver– there is a chance that with such a combination of components and their processing, you will like the final dish, and you will be able to look at offal differently.

Ingredients:

• chicken liver – 350 g;
• milk - a glass;
• green onion feathers;
• butter;
• salt;
• onion

Cooking method:

1. Finely chop the liver and pour milk over it.
2. After half an hour, fry in butter along with the onion.
3. Scroll through a meat grinder, add greens.
4. When filling the pancakes, place a piece of soft butter on each portion of the filling.

How to wrap filled pancakes

The issue of serving is extremely important for any dish, especially for dessert or appetizer, which includes pancakes. In addition to the classic cylinders that are used with cottage cheese, there are several more ways to wrap filled pancakes beautifully:

• Envelopes. Great idea for fish large pieces vegetables, fruits. The filling is placed in the center, the edges are folded overlapping. The rectangular envelopes are often baked or fried before serving.
• Rolls. A good option for a homogeneous mass (minced meat, cream), which is stretched over the pancake in a thin layer. Afterwards, you just need to roll it into a tube and cut it into wide (1.5-2 cm) slices.
• Bags. Suitable for any fillings that are heaped onto a pancake. The edges are lifted, brought together, and tied with thread.
• . Ideal for cream filling: spread half of a pancake with it, fold it twice, and use these triangles to make a layer cake.

Video

There are dozens of variations 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 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. 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 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 the excess liquid through a colander. 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. Sprinkle the finished pancakes 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 over them. 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 with curd mixture and 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 (shelled);
● 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. Fry the onion in olive oil (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.

teresaterra/Depositphotos.com

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 over 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.

Prepare caramel sauce in a saucepan or heavy-walled saucepan. 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 caramel over 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 on top powdered sugar.

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. In a bowl, mix cornmeal and water until 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 berries and apple mixture. Fill pancakes with berry mix, rolling them into an envelope or triangle.

nilswey/Depositphotos.com

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.

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 a semi-finished product that will help out in a variety of situations (although what kind of “semi” is it? Quite ready food, only frozen in this context).

In general, the recipe is simple: fry thin pancakes - a lot, wrap different fillings in them, leave some “for now” - not too little and not modestly, because they will eat it like the first time, pack the rest in different containers. and put it 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 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.

Frying pancakes in the usual way– heat the frying pan well, grease it before the first pancake, pour a large number of dough, fry until golden edges and a dry center, then turn 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. A wonderful 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 mashed potatoes into 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? Most often we are talking 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, it is necessary to diversify the serving of a familiar 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 not indifferent to beautiful food, we can recommend making mesh “bags” for stuffed pancakes. To do this, part of the pancake batter 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, cook three different fillings(preferably contrasting colors - 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.

In this article you will find the most delicious fillings for pancakes with meat, fish, cheese, vegetables, jam, cottage cheese and other ingredients. Take note!

If you love and want to somehow diversify their taste, if you want instead regular pancakes that you always cook, cook something new and unusual, something that could “claim” to be a real “ culinary masterpiece", with an original taste, then this article will definitely help you put this idea into practice.

After all, all you need to do is learn how to cook. various fillings for pancakes, and then all that remains is to deftly wrap them in ready-made pancakes and serve!

We offer you ideas for preparing fillings for pancakes from meat, fish, vegetables and fruits.

Get inspired, try, cook, find “your” favorite options, don’t be afraid to experiment!

The most delicious fillings for pancakes

Every housewife has her own signature pancake recipe.

If you are completely satisfied with it, great! Use it as a basis to create something new and unusual.

If you want to master new pancake recipes or learn about some of the subtleties and tricks of cooking delicious pancakes, then read here.

You can choose one of these options or bake pancakes to your taste.

The main thing is that the dough is suitable for the filling: sweet dough is suitable only for sweet fillings, salty dough is suitable for salty fillings, and a neutral dough (with a minimum of salt, just to give some color) is suitable for both sweet and non-sweet fillings.

In order to prepare filled pancakes, you need to first bake thin pancakes. Sauces are more suitable for small pancakes (pancakes and pancakes).

Meat fillings for pancakes

Use any meat: lean pork, beef, chicken, turkey.

• 1 option

Boil the meat and chop finely. Onion chop and fry it in butter until transparent. Add chopped meat to the onion, add salt and pepper and fry for some more time until the meat is browned.

If you don't approve too fried foods, then after frying the onion, add chopped meat to it, cover the pan with a lid and simmer everything together for five minutes.

• Option 2

Also finely chop the onion and fry in butter until transparent. Pass the boiled meat through a meat grinder (install a wire rack with large holes), add to the onion, fry/simmer everything together for several minutes, after adding salt and pepper.

• Option 3

Similar to the previous option, only the meat is used raw. Grind the onion and meat through a meat grinder and fry/simmer it in a frying pan with oil, salt and pepper.

Meat filling

How to diversify meat fillings?

Interesting options:

1. You can add the finished meat filling just before the end. heat treatment add a spoonful of heavy cream or sour cream. They will give the filling extraordinary tenderness, juiciness and creamy taste.
2. Meat fillings can be prepared by adding a spoonful of tomato paste during the cooking process (at the frying stage). The result is an original tomato-meat taste. If you add tomato paste + sour cream, you will get a tender meat filling with sweet and sour creamy taste. Very!
3. Add grated meat to the prepared meat filling. fine grater cheese, mix thoroughly (keep in mind that cheese has its own saltiness, so do not overdo it with salt when preparing the minced meat).
4. Just before the end of cooking meat filling add some curry seasoning or soy sauce(keep in mind that it itself is salty). You will get an original oriental spicy taste.
5. Feel free to add a clove of garlic, finely chopped green onions, dill to the filling - whatever you like.
6. Use some chopped carrots along with the onions. Lightly fry these vegetables along with meat and tomato paste, add salt and pepper to taste. You will get another option for a tasty and healthy meat filling.
7. Add mushrooms to the meat, after frying them with onions, and you will have a completely new, aromatic mushroom taste meat filling!
8. For the meat filling, you can use several types of meat at the same time, combining them to suit your taste.
9. A great option to reduce the calorie content of fatty pork filling is to add to pork meat, for example, chicken breast meat or lean beef.

Ready stuffing Place on pancake and wrap.

Helpful Tips:

• If you want the filling to have no pieces, spread easily on the pancake and stick tightly to it, then you can grind the finished filling in a blender until it becomes a homogeneous pate mass.
• This subtlety in preparing the filling is very good for snack pancake cakes: when cutting, the filling will not fall out.
• If desired, the wrapped pancakes can be lightly fried on both sides in a frying pan with butter. This gives new taste pancakes and secures the shape of the pancake, which is very convenient: the pancake does not fall apart and the filling does not spill out.

liver filling

Liver filling for pancakes

To prepare a delicious liver filling, you can use beef, pork or chicken liver.

• 1 cooking option

Peel the onions and carrots. Fry in butter, adding at the end the previously boiled, fried or stewed liver. Add salt, pepper and mix again.

• Cooking option 2

Fry onions and carrots. Add the prepared (pre-boiled, stewed or fried) liver, salt, pepper and grind everything with a blender to a pate.

• 3 cooking option

Chop the onion and carrots, fry a little in oil. Add minced raw liver and bring to readiness, continuing to fry for some more time (or just close the lid, reduce the heat and simmer until cooked), adding salt and pepper.

Place the finished filling on the pancake and wrap it in any way convenient for you.

Can be smeared liver filling pate consistency several pancakes, and thus fold a snack cake.

The composition of the filling for the liver pancake cake Be sure to add softened butter, this will give the cake the necessary juiciness and tenderness.

• How to diversify liver fillings

The liver loves mushrooms, hard-boiled eggs, legumes, butter, buckwheat and cheese.

Therefore, you can add to the finished liver filling:

• Pre-boiled and finely chopped eggs.
• Grated cheese.
• Softened butter.
• Fried mushrooms (they can be fried at the stage of onions and carrots).
• Pre-boiled or canned beans, beans, chickpeas, crushed into puree.
• Buckwheat, boiled using the porridge-smear method (if you want the filling to not crumble and hold the pancake shape tightly). Or add boiled crumbly buckwheat, but then, after folding the pancakes, fry them in a frying pan (you can only do it on one side, where the “seam” of the fold is).
• The liver, like red meat, loves ground black pepper. Use freshly ground black pepper, it will add incredible flavor to the filling!

Sausage filling for pancakes

It's very easy to prepare:

Pass the boiled sausage through a meat grinder. Grate the cheese on a coarse grater. Mix minced sausage and cheese, add sour cream and a little mustard, and pepper.

Instead of boiled sausage, you can use ham or dried meat. It is possible to boiled sausage add some smoked sausage.

Instead of hard cheese, you can use processed or cream cheese.

If you do not eat sausage and meat, then use vegan sausage for this purpose, it has taste and aroma regular sausage, but does not contain meat.

Fish fillings for pancakes

For cooking fish fillings Lightly salted red fish and smoked red fish are ideal for pancakes.

Filling with fish

Filling for pancakes with salmon

The most delicious is the filling with salmon and dill:

• Chop the champignons and fry in butter, add salt and ground black pepper.
• Boil the salmon fillet for five minutes.
• Chop the dill and mix with hollandaise sauce (see preparation below).
• Mix mushrooms, pieces of fish and a little sauce and place the filling in the center of each pancake, roll into triangles, place on a baking sheet or in a fireproof form.
• Pour the sauce on top and place in the oven to bake for 10-15 minutes until golden brown. Serve. These pancakes are delicious hot.

Filling with smoked red fish and soft cream cheese

For the filling, smoked salmon and mascarpone cream cheese would be ideal, although you can replace these ingredients with your own options.

You can make mascarpone cheese yourself at home, it turns out no worse than its store-bought counterparts, and is half the price.

Cut the fish into small slices.

Grease each pancake with cheese and Dijon mustard, place the fish, sprinkle with lemon juice, add a little salt on top, pepper and wrap the pancake.

Homemade mascarpone is prepared very simply and quickly, you just need to do it the day before.

Homemade mascarpone

• For 500 grams of fat sour cream, take 1 tablespoon of lemon juice, mix, put on the fire and, stirring, heat over medium heat for 3-4 minutes, bringing almost to a boil. Don't boil! The sour cream will become liquid. After this, remove from heat and cool.
• Place a colander or sieve on a bowl, place gauze folded in several layers into the colander (or better yet, a thin waffle cotton towel) and pour heated sour cream into it, cover with a lid and refrigerate overnight.
• In the morning you will have the most delicate cream cheese ready. From 500 grams of sour cream you get about 250 grams of cheese. This cheese is perfect for various dishes.

Pancakes with this filling are incredibly tasty!

Crab stick pancake filling

Finely chop the crab sticks, green onions and hard-boiled eggs.

Add green peas and sauce:

• Melt 2 tablespoons of butter,
• add 2 tablespoons of flour,
• pour in 200 ml. milk,
• add salt and cook until the sauce thickens (about five minutes).

Mix everything and wrap the filling in pancakes.

Filling with herring and melted cheese

Pass the herring fillet through a meat grinder, processed cheese, boiled eggs and butter. Pepper and mix the mixture thoroughly. The filling is ready.

Spread the filling evenly onto the pancake and roll it up. Cool. If desired, cut the rolls into pieces and serve on a plate, cut side up, and garnish with parsley.

Hearty fillings for pancakes

Egg filling for pancakes

Mix finely chopped hard-boiled eggs and green onions, salt, add mayonnaise (preferably homemade).

Mix again and wrap the filling in the pancakes.

Hard boil the eggs, peel and chop finely. Also finely chop the green onions.

Mix the ingredients, add a little mayonnaise (preferably homemade) and salt. Stuff pancakes with filling.

Homemade mayonnaise

• Beat one egg yolk with 1 tsp. water and, continuing to whisk continuously, add vegetable oil to the mixture literally drop by drop (you need to add ¾ cup of oil in total). Beat until the mixture becomes thick enough.
• At the very end of whipping, add 1 tbsp. l. lemon juice and salt to taste. You can add a little mustard. Beat again.
• Mayonnaise is ready.

You can add grated egg to the egg filling. hard cheese and garlic. You will succeed perfectly new option egg filling very piquant taste.

If you do not chop the boiled eggs for the egg filling, but grate them on a coarse grater, then the filling will turn out very tender.

Cheese filling with broccoli

Very delicious filling for pancakes:

• Heat the heavy cream over low heat and, stirring constantly, add grated cheese (ideally, use cheddar and parmesan cheese in equal proportions).
• Continue stirring until the cheeses are melted and the sauce reaches the desired smooth consistency. Remove from heat.
• On ready-made pancakes put a little broccoli previously boiled in boiling water and shredded with a knife, pour a little cheese sauce on top and roll up the pancakes. Top each pancake with the remaining sauce.
• Delicious!

Curd and cream filling for pancakes

Grind the cottage cheese (or beat in a blender) with cream, salt and pepper, add chopped herbs if desired.

Spread the finished pancakes with the resulting curd and butter cream, roll them into a tube and serve.

Mushroom filling

Mushroom filling for pancakes

• Fry mushrooms in butter.
• Separately, fry onions and carrots in vegetable oil.
• Boil and chop the eggs.
• Combine all ingredients, salt and pepper. Mix.
• The filling is ready.

Place the filling on the prepared pancakes and roll them up. You can then fry each pancake in a frying pan in oil.

Alternatively, you can pass the finished filling through a meat grinder. You will get the most tender mushroom pate. In this case, you don’t even need to fry each pancake; they will keep their shape perfectly.

Sour cream and mushroom filling with cheese sauce

• Finely chop the champignons and onions and fry in vegetable oil.
• Add a spoonful of flour, stir.
• Add sour cream, salt, pepper and simmer for a few more minutes on the fire.
• The filling is ready.

Stuff the pancakes with the resulting sour cream and mushroom filling, roll them into rolls and place them in a baking dish.

Sprinkle grated cheese on top of the pancake rolls and place them in a hot oven for a few minutes (until the cheese is melted and browned).

The combination of the taste of sour cream, mushrooms and cheese is simply magical, be sure to try this dish!

Vegetable fillings are very tasty and healthy!

Cabbage filling for pancakes

• Finely chop the onion and fry in vegetable oil, add finely shredded cabbage, fry a little, cover with a lid and simmer until the cabbage is ready.
• Boil eggs, chop.
• Combine all ingredients, salt and pepper. The filling is ready.

Stuff the pancakes.

Beetroot filling for pancakes

• Grate the beets baked in the oven, squeeze out the juice released from them, add salt and pepper, add walnuts and garlic crushed almost into flour.
• Mix.
• Each pancake is smeared over the entire surface, first with cream cheese, and on top with beetroot mass, and rolled up.
• The rolls are placed in the refrigerator for an hour, and before serving they are cut into pieces 3-3.5 cm wide.
• Served on a platter, cut side up.

Very tasty and beautiful! A real holiday dish!

Zucchini filling for pancakes

• · Chop the onion and fry in vegetable oil until transparent, add grated zucchini or zucchini, add salt and pepper and fry until the liquid has evaporated.
• · Grate the cheese, add to the vegetables and heat until the cheese has melted.
• · Wrap the finished filling in pancakes.

Sauce for savory stuffed pancakes

All hearty pancakes very tasty served with sauce, we offer this recipe.

Hollandaise sauce:

• Melt 100 grams of butter, cool until warm.
• On water bath Place a container in which put 3 yolks and the juice of half a lemon. It is important that hot water did not reach the bottom of the bowl!
• Now beat the yolks with lemon juice with a whisk or mixer. After about 5 minutes, when the yolks become fluffy, without ceasing to beat, begin adding melted butter in a thin, constantly flowing stream.
• When the sauce thickens, add salt and pepper.
• After that, beat it for another 30 seconds.
• The sauce is ready.

For many with cooking hollandaise sauce There are certain difficulties: the sauce often curdles.

To prevent this kind of trouble from happening to you:

1. do not make the steam temperature of the water bath too high (the water does not need to boil very intensely),
2. do not interrupt the process of whipping the sauce, do it continuously until the end of cooking. If these conditions are met, your sauce will be perfect!

How to “fix” curdled hollandaise sauce?

If the sauce does curdle, don't worry: just remove the bowl from the heat, add a couple of ice cubes to the sauce and whisk the sauce until the cubes melt. The sauce should regain the desired uniform consistency.

Sweet fillings for pancakes

• Nut filling

In a blender, beat walnuts, butter and condensed milk, roasted in the oven or in a dry frying pan.

Chocolate filling: break and melt a chocolate bar with 50 grams of butter, add 2 tablespoons. spoons of powdered sugar, mix.

• Creamy curd filling

Beat cottage cheese, cream and sweet ingredient(sugar, honey, condensed milk, dates, sweet raisins, any syrup).

You can add vanilla or other essence for flavor.

• Banana filling

1. Beat softened butter, sugar and bananas in a blender, adding a drop of lemon juice to prevent the bananas from darkening.
2. beat the bananas with a small amount condensed milk.

• Apple filling

1. Combine sliced ​​apples with powdered sugar (4 small apples– 50 grams of powdered sugar), stir and cook for 5 minutes over low heat until the apples are soft.
2. Cool a little and add grated on a coarse grater milk chocolate. Stir, wrap the filling in the pancakes and place them on a baking sheet lined with parchment paper.
3. Sprinkle the tops of the pancakes with powdered sugar and place them in a hot oven for a few minutes so that the sugar on top caramelizes and a delicious crispy crust forms.

Be sure to serve warm!

Pancakes with apples, milk chocolate and a golden caramel crust on top - these pancakes have no equal: they are so tasty and very unusual!

Your guests will be delighted!

Original, tasty and hearty fillings for pancakes will help you diversify your “pancake delicacies”, and every time you will have a new dish!

Cook nourishingly, cook deliciously, cook with pleasure!

Bon appetit!!!