How to prepare egg pancake for rolls. Pancakes for rolls recipe. How to cook pancake roll with sprats

For the Maslenitsa table we prepare festive rolls from pancakes with different fillings. The filling for pancake rolls can be anything. The most delicious are boiled chicken, lightly salted red fish, ham and cheese. Let's try to combine them with each other, wrap them in homemade pancakes with milk, and then cut them into small rolls.

First, let's bake regular pancakes. To prepare pancake dough, take the products from the list.

Break two chicken eggs into a bowl.

Beat the eggs with a hand whisk.

Add warm cow's milk. Milk for pancake rolls should not be too fatty.

Mix milk with eggs using a whisk.

Add flour, baking soda, slaked with boiling water or vinegar, then a little salt.

Knead classic pancake dough with milk. The dough should spread well in the pan.

Bake thin pancakes from the resulting dough. Fold in a stack.

Prepare the filling. Take products from the list.

Cut lightly salted red fish (salmon) and boiled chicken breast into cubes. Ham and cheese - in strips. Peel and cut the avocado into cubes.

Lightly salted salmon with fresh dill is the first filling. Distribute the fish with chopped herbs over the pancake. Then roll into a roll, pressing the filling onto the pancake.

Boiled chicken, Chinese cabbage and avocado are the second filling. First coat the pancake with mayonnaise, and then distribute the filling in the central part of the pancake. You can use salt to taste.

The third filling is cheese, ham and green onions. The filling goes into the middle of the pancake, and then the pancake is rolled into a roll.

What we have? The result was pancake rolls with fish, chicken and ham and cheese. Try to roll the pancakes into tight rolls so that the filling does not spill out when forming the rolls.

Cut the pancake rolls into roll shapes. A sharp knife will help. Transfer the pancake rolls with different fillings to a serving platter. Garnish with fresh herbs. Serve as an appetizer. Happy Maslenitsa!

Recently, dishes from other nations of the world have been gaining momentum in popularity, and some of them have even been adapted to our taste preferences. One of these is the egg rolls that Korean cuisine shared with us. Variations of this dish are in our recipes below.

How to make Korean egg rolls - recipe

Ingredients:

selected chicken egg – 1 pc.;
- taste;
wasabi - to taste;
fresh cucumber – 95 g;
soft cheese – 55 g;
rice, boiled until tender – 30 g.

Preparation

To prepare Korean egg rolls, break a chicken egg into a bowl, beat it just a little with a fork, add soy sauce and wasabi to taste and mix well. Pour the resulting egg mixture into a preheated non-stick or oiled regular frying pan and fry like a traditional omelet. When ready, carefully place the egg “pancake” on a bamboo roll mat, and distribute the rice, boiled in advance until fully cooked, on top. Top the dough with slices of soft cheese and thin slices of fresh cucumber. We roll the product into a roll, cut it into fragments, put it on a plate and serve, adding seafood and herbs.

Homemade egg pancake rolls with chicken

Ingredients:

selected chicken egg – 4 pcs.;
sifted flour – 120 g;
– 260 g;
boiled chicken leg – 1 pc.;
garlic cloves – 4 pcs.;
Sunflower oil without aroma – 70 ml;
coarse salt - to taste;
walnuts - to taste;
greens of your choice - 1 small bunch.

Preparation

First we will make the dough for the egg rolls. Mix the eggs with flour, add four tablespoons of mayonnaise, a little salt and beat lightly with a whisk. Now oil the frying pan and bake four egg pancakes from the resulting mixture. The chicken leg must be boiled in advance until tender, adding spices to the water to taste, and then separate the flesh from the bones and finely chop. We also chop fresh herbs and walnuts into crumbs, and peel and chop the garlic cloves as finely as possible.

Coat each pancake with a tablespoon of mayonnaise, sprinkle with garlic, nuts and herbs, and distribute the chicken evenly. Using a mat, we roll the pancakes into rolls, cut them into fragments, put them on a plate and can serve.

Egg rolls can be prepared with any other filling to your taste and served for breakfast, lunch or dinner.

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

The best pancake roll recipes are collected here. You will always find them in roll recipes. We also have twenty-five recipes for salmon rolls.

Bake pancakes. Prepare the fillings. Place the pancake, top with any filling, wrap tightly, cut into 4-5 pieces. Place the rolls on a plate and pour sour cream or mayonnaise on top. You will need: pancakes, slightly salted red fish, cucumber, boiled chicken, pate, boiled pork, red caviar, fried mushrooms, onions, cottage cheese, garlic, sour cream

Chocolate rolls (or chocolate pancakes with mascarpone and pear)

Bake chocolate pancakes. There are a lot of recipes on the site, I used Nata’s recipe http://www.edimdoma.ru/recipes/18873, for which I thank her very much. Beat the mascarpone with sugar (powdered sugar) with a mixer. Adjust the amount of sugar to taste. Wash and wash. You will need: Chocolate pancakes, Mascarpone – 250 gr. Pear – 1/2 pcs. (I had a huge pear, more than 0.5 kg.), Sugar - 2-4 tbsp.

Pancake rolls with chicken and olives

First of all, let's prepare the pancake dough. Break the egg or eggs into a bowl and beat until smooth. Gradually add some of the flour, sifting it through a sieve and stirring with a whisk so that no lumps form. Add milk in a thin stream, and then the remaining teaspoon. You will need: For pancakes: – 3 tbsp. with a heap of wheat flour, - 3 tbsp. with a heap of whole grain flour, - 1 very large egg or two small ones, - 2 glasses of milk 350-400 ml. – salt to taste, – 10-12 tbsp. beet broth, – 1 tsp. dried oregano, For filling: – 30.

Knead the pancake dough, bake the pancakes, greasing each prepared pancake with a piece of butter. Apply a thin layer of mayonnaise to the pancake, then grated cheese, then the filling, such as cucumber and red fish in thin strips. Wrap the pancake in a roll and cut. Ready. You will need: Flour, Egg, Milk, Red fish, Cucumber, Cheese, Mayonnaise, Butter, Vegetable oil

We prepare pancakes according to our favorite recipe; I don’t recommend making them too sweet. Now let's make the cottage cheese filling: mix the cottage cheese with sour cream and herbs and beat with an immersion blender until a creamy mass is obtained. Next, grease our pancakes, stepping back a little from the middle. You will need: Pancakes 6 pcs, salmon 200g, cottage cheese 200g, sour cream 4 tbsp. greenery

Pancake rolls Sunday morning

Beat the egg, sugar and salt a little with a whisk. Add milk, stirring with a whisk. Add flour, mix with a whisk so that there are no lumps. Add melted butter. Divide the dough in half into separate bowls. Leave one, add melted water to the other. You will need: – flour 125g. – milk 250 ml. – egg 1 pc. – sugar 1.5 tbsp. – chocolate 25g. – cocoa 1 tbsp. – butter 15g. – a pinch of salt, – vegetable oil for frying

Spring rolls with vegetables

Tear the salad into small pieces with your hands. Cut all other filling ingredients into thin strips. Mix. Pour warm water into a bowl and place a sheet of rice paper there for a few seconds. When softened, remove the sheet and cover it with a flat plate or plate. You will need: 20 sheets of rice paper for spring rolls, For filling: 1 large bell pepper, 2 carrots, 2-3 fresh cucumbers, 100 g of young green peas, a bunch of any green salad, For sauce: 100 g of Thai sweet sauce, juice of half lime, 3 tbsp. l. soybean

Maslenitsa: Pancakes with mascarpone and salmon

First, of course, pancakes. Be sure to sift the flour. Mix all ingredients thoroughly and be sure to strain (even if mixed with a blender). Let the dough rest for 15 minutes at room temperature. We bake like regular pancakes. Apply an even layer of nama to the pancake. You will need: Dough: 2 eggs, 50g granulated sugar, 0.5 tsp. salt, 0.5 l milk, 200-250 g flour, 1-2 tbsp. l. vegetable oil, Filling: 250g mascarpone (or Philadelphia) cheese, 150g sliced salmon, a bunch of arugula, a little red caviar for decoration (optional), olive m.

Roll I made him from what was

I laid cling film on the roll mat, put the pancake, and spread the rice. I applied a horizontal stripe of wasabi, just a little bit. Covered everything with a lettuce leaf. I put cheese and onions where the wasabi was. She carefully spun the roll. I spread a thin layer of pancake on top. You will need: Egg pancake (I made it according to my usual recipe for pancakes), Boiled rice (what I happened to have at home) when I cooked it I added a little salt and sugar. Green onions - 2 feathers, Lettuce - 2 pcs. Pickled cheese (I had "Apetina"), Sesame seeds.

Beat eggs with milk, salt, sugar and flour with a mixer and leave in a warm place for 20 minutes. Pour in the melted butter, stir again and bake thin pancakes. Prepare the filling. Remove the bones from the fish fillet and finely chop the fish. Cut the pepper into small cubes. You will need: For pancakes: 4 eggs, 500 ml milk, 200 g flour, 1 tsp. sugar, 1/2 tsp. salt, 50 g melted butter, For filling: 200 g lightly salted trout, 100 g cottage cheese, 3 - 4 sprigs of parsley, 1/2 red sweet pepper, 2 fresh cucumbers

Pancake rolls are an original appetizer, born at the intersection of Russian and Japanese cuisine. The form came from the Land of the Rising Sun, and native Rus' gave the dish its usual content. Miniature rolls will be an excellent alternative to a standard breakfast and will allow you to diversify your menu.

It's hard to find nori seaweed, soy sauce, raw fish or vinegar in pancake rolls. They contain ordinary products familiar from childhood, albeit sometimes in unusual combinations. Pancakes for making rolls can be thin or thick, made with kefir, soda or yeast. The dough is kneaded with wheat, rye or buckwheat flour, less often with the addition of corn or rice. The filling of the rolls is very varied. Most often, it combines some kind of cheese with fish, seafood, eggs or meat, diluting the high-calorie ingredients with fresh spicy herbs or juicy vegetables.

Pancake rolls - “nalisniks” with red fish

Thin plastic pancakes filled with lightly salted red fish and curd cheese. They are accompanied by fresh dill and pickled gherkins.

Wheat flour – 2 tbsp.
Chicken egg – 2 pcs.
Full-fat milk – 2-3 tbsp.
Sugar – 1 tbsp. l.
Salt.
Vegetable oil for dough – 30 – 50 ml.
Oil or fat for frying.

Lightly salted red fish – 100 g.
Fresh dill – 30 g.
Curd cheese – 150 g.
Gherkins – 2-3 pcs.

In a mixer bowl, combine milk, sugar, eggs, salt, vegetable oil and flour. Mix the dough without lumps. Let it sit for about 10 - 15 minutes so that the flour absorbs the water and you can evaluate the actual consistency of the dough. It should be liquid, so-called. "flowing".

Heat a cast iron pancake pan and fry thin pancakes on it. Before each pour, add literally half a teaspoon of oil to the pan.

Place curd cheese, dill and peeled gherkins into a blender bowl. Mix everything into a thick mass “a la tartar”.

Cut the fish into small cubes and combine with the cheese mixture and spices.

Place about 1 tbsp on the edge of a thin pancake. l. filling and distribute it evenly in the shape of a sausage.

Roll up a tight roll, which then cut into 4-6 rolls.

Yeast pancake rolls with cheese and ham

Fluffy yeast pancakes stuffed with salted cheese and ham, diluted with fresh tomatoes and cucumbers. In this recipe you can add not only wheat flour, but also buckwheat flour (about one third of the required amount).

Wheat flour – 3 tbsp.
Chicken egg – 2 pcs.
Fresh yeast – 1 cube 1x1 cm or
Dry yeast per 1 kg of dough.
Milk – 3-4 tbsp.
Sugar – 1 tbsp. l.
Salt.
Vegetable oil – 50 ml.
Fat for frying.

Ham or chicken roll – 100 – 150 g.
Bryndza or Suluguni cheese – 100 – 150 g.
Fresh cucumbers – 1 pc.
Any lettuce – 1 wreath.
Ripe tomatoes – 2 pcs.
Mayonnaise with sourness (for example, “Makheev”) – 100 – 150 g.
Fresh parsley or dill - optional.
Black pepper.

Heat a glass of milk to 35-40 degrees (so that your hand is a little warm). Dissolve yeast, a spoonful of sugar and flour in it. Place in a warm place and wait until the mixture foams.

After this, beat in the eggs, add two or three glasses of warm milk, add all the flour and salt. Knead the dough. The consistency should be similar to sour cream with 10% fat content, that is, moderately thick, but still pourable.

Let the dough stand in a warm place and foam well. It needs to be stirred before frying.

Heat the pancake pan well and bake fluffy pancakes.

To prepare the filling, grate feta cheese or suluguni on a fine grater for hard cheese. Mix with mayonnaise and chopped herbs. Add ground pepper to taste.

Cut the ham (chicken roll), peeled cucumbers and ripe tomatoes into small, neat cubes. Add to the cheese mixture.

Place a roll of filling on the edge of the fluffy pancake and roll it up, which is then cut into 4-6 small rolls.

Custard pancake rolls with green onions and olives

The thinnest custard pancakes filled with delicate cream cheese, crispy onions and piquant olives.

Wheat flour – 3 – 4 tbsp.
Cool boiling water – 1 tbsp.
Chicken egg – 3 pcs.
Full-fat milk – 2 tbsp.
Soda – 0.5 – 1 tsp. no slide.
Sour cream – 2 tbsp. l.
Salt.
Vegetable oil – 50 ml.
Sugar – 1 tbsp. l.

Soft cream cheese – 250 g.
Green onion – 50 g.
Pitted olives – 50 g.
Black pepper.

In the bowl of a food processor, combine flour, milk, butter, sour cream, salt and sugar. Mix the dough, similar to thick sour cream.
Dilute soda in a glass of boiling water and immediately pour it into the base and stir.

Pour the eggs into the warm choux pastry and mix everything again. Its consistency should be liquid.

Bake thin pancakes on a thoroughly heated pancake maker, pouring half a teaspoon of oil into the pan each time.

Cut the pitted olives into rings and chop the onion randomly. Mix vegetables with soft cheese and pepper and add salt.

Place a little filling on the edge of the openwork pancake and roll it into a thin roll, cut into several rolls.

Dessert pancake rolls

Sweet rolls with airy sour cream and fresh forest berries. Everyone in the household will definitely like it.

Wheat flour – 3 tbsp.
Vanillin – 10 g.
Chicken egg – 3-4 pcs.
Butter – 100 g.
Full-fat milk – 3-4 tbsp.
Salt.
Sugar or powder – 100 g.
For frying, butter or vegetable oil.

Blueberries – 70 g.
Raspberries or strawberries – 150 g.
Lemon juice – 1 tbsp. l.
Lemon zest - a third of a tsp.
High fat sour cream – 300 g.
Powdered sugar – 100 g.

Strain out the fatty sour cream in advance. To do this, you need to transfer it to the center of a thick gauze cut and bandage it well. Hang the resulting “bomb” over a bowl overnight.
In the bowl of a food processor, combine vanillin, flour, soft butter, full-fat milk, chicken eggs, salt and sugar. Mix the pourable batter.
Bake thin sweet pancakes in a pancake pan.
Add lemon juice and zest to the strained sour cream, powdered sugar and raspberries or strawberries, grated through a sieve.
Whip the delicate milk-fruit cream and carefully stir in whole blueberries.
Make small rolls from pancakes and cream, which are beautifully cut into miniature rolls.
When serving, the rolls can be additionally sprinkled with powdered sugar or chocolate chips.

Japanese roll pancake

The Japanese roll pancake, prepared according to the recipe from our website, is distinguished not only by its not at all complicated preparation method, but also by its surprisingly simple composition of ingredients. It is called Tamago and is a sushi omelette that is very often used to prepare Japanese dishes such as rolls, temaki sushi and nigiri sushi. Follow our recipe and you can easily prepare a delicious Japanese roll pancake.

Cooking time: 15 minutes
Cuisine: Japanese cuisine
Main ingredient: eggs
Generic name: pancakes

eggs - 2 pcs
soy sauce - 1 tbsp. spoon
rice vinegar - 1 tbsp. spoon
sugar - 1 teaspoon
butter or vegetable oil - for frying

Cooking method

Beat eggs, rice vinegar, soy sauce and sugar until smooth. Heat the frying pan well and grease it with butter or vegetable oil. Pour in a third of the egg mixture so that it covers the bottom of the pan with a thin layer. Quickly fry and roll the pancake towards the edge of the pan. You should end up with a roll approximately 4 cm wide.

Move the roll to the edge of the pan, pour in a few more spoons of egg dough so that the poured dough comes into contact along the entire length with the existing roll. Brown and use a spatula to wrap the already prepared pancake in a new layer. Move it to the edge of the pan and pour the remaining dough into the pan. In this case, you need to make sure that the poured dough touches the already fried pancake.

Brown thoroughly and wrap the pancake in the pan again in a new layer of baked dough. Fry the roll pancake on all sides over low heat for a little longer and transfer to a plate. Cool and cut into bars.

Japanese roll pancake is ready!

Date of publication: 03/28/14 – 10:13
Added to cookbook: 2

Sweet pancake rolls with fruit

The basis of this unusual dessert is thin sweet pancakes. They go perfectly with cottage cheese and fruit, and are also very quick to prepare. I suggest making two types of pancake dough - regular and with the addition of cocoa. The filling is fresh or canned fruit, tender cottage cheese and thick sour cream. So, let's prepare sweet pancake rolls with fruit and cottage cheese.

Recipe Information

Cooking method. frying and rolling.

wheat flour – 1.5 cups
cocoa powder – 3 tbsp. l.
sugar – 0.5 cups
milk – 2 cups
eggs – 2 pcs.
vegetable oil – 3 tbsp. l. for dough + a little oil for frying pancakes
salt - a pinch

orange – 1 pc.
bananas – 2-3 pcs.
kiwi – 2 pcs.
cottage cheese (paste-like) – 200 g
thick sour cream - 2-3 tbsp. l
sugar or powdered sugar to taste.

Separate the yolks from the whites. Place the yolks with sugar in a spacious bowl in which you will prepare the pancake dough.
Beat the egg whites with a pinch of salt with a mixer until stiff (to peaks). Until peaks - this means that when you lift the mixer beaters, tubercles - peaks - will remain on the surface of the protein mass, and they will not fall off. If the whites have fallen off, continue beating at high speed until thickened.
Grind the egg yolks with sugar. Pour in vegetable oil. It is better to take oil without flavorings, refined, so as not to interrupt the taste of the pancakes.
Pour warm milk into the egg mixture. Stir until sugar dissolves.
Add flour and beat the dough with a mixer. The consistency should be like liquid sour cream. Divide the dough into two parts (you will need to add cocoa to one).
Add half of the beaten egg whites to one part of the dough. Stir carefully.
The dough will become a little thicker and air bubbles will appear on the surface.
Mix cocoa and 2 tbsp. l. Sahara. Add to the second part of the dough. Beat with a mixer until the ingredients are completely combined. The dough will become dark chocolate color. Place the remaining whipped whites in it and stir.
The dough should stand for a while so that all the small lumps disperse and dissolve.
At this time, you can prepare the fruit filling for the pancakes. Separate peeled oranges into slices. Peel the kiwi and bananas and cut into long slices.
Mix cottage cheese with sour cream. Whether to add sugar or not is a matter of taste. Pay attention to this point: if you add sugar to the curd, the curd mass will become liquid, and when cutting, the rolls will not look very neat. You will either have to clean up traces of the cottage cheese or leave the cottage cheese unsweetened, but serve the rolls with sweet sauce (you can sprinkle with powdered sugar).
Heat the frying pan. For the first pancake, grease it with oil, pour in the dough and shake the pan from side to side so that the dough spreads all over the bottom. Over medium heat, brown the pancake on both sides.

Bake pancakes from chocolate dough in the same way. A sign of a baked chocolate pancake will be characteristic stains of a lighter shade.
Place the pancake on a cutting board. Grease it with curd mass. Place fruit filling in the middle (for a chocolate pancake it is better to use light fruit).
For pancakes made from regular dough, choose bright fillings - oranges, tangerines, kiwi.
Roll the pancakes into tight rolls. Cut off the edges.
Using a sharp knife, cut into equal pieces. Place the sweet rolls on plates, alternating between chocolate and light ones. You can serve dessert with any sweet sauce, jam, or honey.

Pancake rolls with crab sticks

“Philadelphia” rolls Rolls with salmon, cheese and cucumber “California” rolls with sesame seeds Rolls with chicken

Cigar berek from lavash Snack “Rafaelki” Sandwiches for the festive table Tomatoes in Italian

Especially tender pancakes Custard pancakes with a hole

Thin pancakes “Velvet” pancakes with milk Thin milk pancakes Especially tender pancakes

Custard pancakes in a hole Custard pancakes with milk Pancakes with kefir, with boiling water Ideal pancakes “on three glasses”

Thin milk pancakes Pancakes Classic pancakes with milk Velvet pancakes with milk

Pancakes with milk: a traditional recipe Thin pancakes “Velvet” pancakes with milk Especially tender pancakes

Pancakes with meat Pancakes with egg and cheese Pancakes with chicken Pancakes: how to cook, options.

Appetizer “Peacock tail” Salad with croutons “Royal” Lavash snack cake Meat in French

Appetizer “Peacock tail” Fried zucchini “Mother-in-law’s tongue” Chicken breast “under a fur coat”, in the oven Sandwiches for the holiday table

Crab sticks in batter “Nimble” Salad “Red Sea” Crab stick rolls Appetizer “Rafaelki”

“Smart” cake Pancakes (American pancakes) Popover buns Mannik

Casserole “Lazy Wife” Salad “Red Sea”

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How to make sweet pancake rolls

The world-famous Japanese samurai snack is popular due not only to its piquant taste, but also to its spectacular “appearance”.

That is why the dish quickly spread around the world and acquired a new “face” in each country; it even went so far as to make sweet pancake rolls. This is what we will be preparing today, and even though the “roots” of the dish are Japanese, the idea of decoration and serving is originally ours, and we will play it up in a bright oriental way.

Pancake rolls: what's inside and what to eat with?

The sweet version of the Japanese snack consists of three components, each of which needs to be given enough attention so that the final product looks appetizing and is tasty.

They must be thin and elastic, so varieties with semolina and any other porridge base will have to be abandoned. The cakes on them turn out fluffy, which in this case is undesirable.

For the same reason, it is also better not to use yeast and kefir. The ideal base option is milk.

The second component of your favorite sweet pancake rolls is the filling. The curd filling adds filling and makes them healthier, and fruits (seasonal or imported - to taste) add brightness to the treat.

It is better not to sweeten cottage cheese for dessert rolls so that it does not spread and spoil the aesthetics of serving the treat. Sweet syrup, liquid honey or powdered sugar will add the missing sweetness to the rolls and complement the gastronomic composition.

Sweet pancake rolls: original recipe

How to make sweet pancake rolls with fruit step by step

If you are already tired of ordinary pancakes with traditional fillings, then you can serve them in the form of a fashionable Japanese snack. We suggest putting tangerines and kiwis inside, but you can also use any other favorite fruit.

To make the rolls look original, you need to add cocoa to the dough. You don’t have to add sugar, the filling will still be sweet.

“Making” the dough for homemade pancakes

First you need to beat the eggs, sugar and salt together.
Now add milk to the eggnog and mix everything again until smooth.
Add flour and add flour using a mixer (to avoid lumpiness).
Divide the resulting dough into two equal parts, and then gradually add cocoa to one of them and mix everything.
The finished test mass should stand. In the meantime, let's get to the delicious filling. First, sweeten the cottage cheese by combining it with powdered sugar and sour cream. As a result, we get a delicious curd mass - light and satisfying.
Add butter to the pancake dough and mix everything together.
Peel the tangerines and divide them into slices. We also remove the skins from the bananas.
Heat the frying pan, grease the bottom with lard and pour in the dough. If the diameter of the vessel is approximately 25 cm, then ½ of a standard soup ladle will be enough. Let's start baking pancakes.

Baking pancakes with cocoa and milk

Cacao cakes are baked in the same way as regular ones. An indicator that the pancake needs to be flipped is the appearance of light streaks on the finished side and the edges drying out.
Let the finished cakes cool. Now we take them one by one, cut off the rounded edges to align them.
Cover the inside of each pancake with sweet curd cream.
On one of the edges, slightly retreating from the edge, we place banana slices or tangerine slices in a row.

13. We wrap the edges like a roll and cut each of them into identical pieces - our two-color rolls with fruit and curd filling are ready!

It is best to serve this handmade dessert on a flat plate, garnishing it with fresh berries. Sweet syrup, jam or liquid honey will be an excellent addition to it.

A good pancake batter should spread easily and evenly over the pan. If it is too thick (it forms thick cakes), it needs to be diluted with milk.
After 2-3 pancakes, there is no need to grease the pan anymore - there is enough oil in the dough to prevent the pancakes from sticking to the bottom of the pan.

Delicious DIY rolls: recipes for “triple” filling

Don't know what filling to choose for pancake rolls? Then we suggest not to torment yourself with the agony of choice, but to combine everything into one filling. For example, you like raspberries, poppy seeds and condensed milk - do you think these are incompatible ingredients? But no. All this deliciousness can easily be wrapped in one pancake.

Since we examined the technology of baking pancakes step by step in the previous recipe, in this section we will focus exclusively on the fillings.

Take the curd mass (250 g) and fill it with 2 tbsp. sour cream, then sweeten with 2 tbsp. powdered sugar - and...the filling is ready!

Combine 150 g of poppy seeds and 2 tbsp. granulated sugar. Pour the ingredients into a makalnik (a wide clay vessel with rough inner walls) and grind with a clay or wooden pestle until whitish poppy powder appears.

Then pour 100 ml of milk into the poppy seed paste, add half a lemon, grated, and 1 tsp. honey Mix everything and let it brew.

Chocolate-nut butter

Place dark chocolate (100 g) broken into pieces into a small container with sides, put it in a larger bowl filled with water, and put it on the fire.

When the chocolate melts in a water bath, add 100 ml of water, 25 ml of cognac, add vanillin, add a handful of chopped favorite nuts. As soon as we stir the chocolate paste, you can immediately coat the pancakes with it.

How to make 3 in 1 rolls at home

We lay out the finished cooled pancakes and remove the rounded ends from the bottom and top so that our rolls are smooth and easy to place on the dish.
We take four cakes: cover the inside of one of them with curd cream, the second with chocolate paste, and the third with poppy seed filling.
We roll each of them into a roll.
Next, we put all three “sausages” inside the fourth pancake and wrap it. Then all that remains is to cut the large rolls into rolls.

If three fillings, in your opinion, is too troublesome, you can opt for the “double” option. To do this, spread the edge of the pancake with one of the fillings, turn it 2 times, then put another filling on the formed roller and wrap the pancake to the end. Cut into pieces and place on a flat dish.

Delicious desserts are not just egg biscuits decorated with butter roses. Sweet rolls made from thin pancakes and delicious filling, made with your own hands according to the proposed recipe, also pleasantly diversify your daily diet, without much expense or effort. All you need is a standard grocery set and an original approach to preparing your favorite delicacy.

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Fluffy milk pancakes without yeast recipe

List of ingredients

eggs - 2 pcs
soy sauce - 1 tbsp. spoon
rice vinegar - 1 tbsp. spoon
sugar - 1 teaspoon
butter or vegetable oil- for frying

Cooking method

Japanese roll pancake is ready!