Before baking the first pancake, lightly grease the pan with vegetable oil. Do not pour into the pan a large number of dough, evenly distributing it over the surface of the frying pan, and fry the pancake over medium heat for 1-1.5 minutes (up to golden color), then turn over and fry until golden brown on the other side. Transfer the finished pancake from the frying pan to a plate. Fry all the pancakes in the same way. The result should be 6-7 pancakes.
Let's start preparing the filling. Peel the onion, cut into small cubes and fry in a frying pan in vegetable oil for 1-2 minutes (until transparent).
Then add minced meat to the onion in the pan, salt and pepper to taste. Stirring and breaking up the meat lumps with a spatula, fry over medium heat for 7-10 minutes (until the minced meat is cooked).
Wash the dill, dry it, chop it finely, add it to the minced meat and mix. The minced meat filling for pancakes is ready.
Now you can start stuffing the pancakes; to do this, place 1-2 tablespoons of filling on the edge of each pancake and carefully wrap it with an “envelope” (that is, tuck the edges of the pancake inward, and then roll the pancake).
Appetizing, filling, tasty pancakes with minced meat ready.
Hi all!! Today we will cook stuffed pancakes with meat. I think many people love this snack for its simplicity, speed and deliciousness. It’s also very convenient that such a treat can be prepared for future use by simply freezing it in the freezer.
You shouldn't have any difficulties preparing this dish if you know how to make correct dough and bake pancakes. If you have forgotten the secrets of cooking thin pancakes with holes, you can refresh your memory and read notes on how to prepare the dough, and.
Well, with the filling everything is quite easy. The main thing is to decide what kind of meat you will cook it from. And then it’s a matter of taste and imagination, add your favorite vegetables and seasonings, or do it purely with minced meat. And don’t forget to serve sour cream or hot sauce with the dish!!
First of all, I want to offer you the simplest and most hearty option our treat. You will spend a minimum of time, but will provide your family with a full breakfast or dinner.
Ingredients:
- Flour - 2 tbsp;
- Water - 1 tbsp.;
- Milk - 1.5 tbsp;
- Eggs - 2 pcs.;
- Sugar - 2 tbsp;
- Salt - 2.5 tsp;
- Vegetable oil - 4 tbsp;
- Minced pork - 450 gr.;
- Onion - 1 pc.;
- Dill - 2 sprigs;
- Garlic - 2 pcs..
Cooking method:
1. Take a deep plate or pan. Beat the eggs, add sugar and 0.5 teaspoon of salt. Pour in water and milk. Whisk using a whisk. Then add flour and mix everything thoroughly until all lumps disappear. Finally add 2 tablespoons vegetable oil.
2. Then heat the frying pan, grease with oil and fry a small amount of dough on both sides until golden brown.
3. Next, let's prepare the filling, and let the pancakes cool a little. To do this, fry minced pork in a frying pan with vegetable oil for 10 minutes. Then add salt and finely chopped onion, simmer for another 10 minutes with the lid closed.
4. At the end, add chopped dill and garlic, simmer for another 5 minutes.
5. Let's start wrapping the treat. Place 2 teaspoons of filling on the tortilla. Fold over the top, along the sides, giving the shape of a rectangle.
6. Fry the rolled pancakes in a frying pan on both sides and serve.
Recipe with milk and minced meat
This version of the delicacy is a win-win, since such stuffed pancakes can be made in reserve and stored in freezer, and when you need to take it out, heat it in a frying pan and enjoy the taste.
Ingredients:
- Milk – 1 l;
- Egg – 2 pcs.;
- Sugar – 1 tbsp;
- Soda – 0.5 tsp;
- Flour – 17 tbsp;
- Minced meat – 400 gr.;
- Onion - 1 pc.;
- Salt, pepper - to taste;
- Vegetable oil - 3 tbsp. + for frying.
Cooking method:
1. Beat eggs in a bowl, add soda and salt. Pour in half the milk.
2. Sift the flour and gradually add it to the liquid, stirring constantly. Pour out the remaining milk.
3. Add vegetable oil and mix well again. You should now have a liquid dough.
4. Heat a frying pan, grease with oil and bake pancakes.
5. Place the minced meat in a heated frying pan with oil, salt and pepper.
6. Chop finely onion and add it to the meat, fry for 20 minutes. You can add greens if you wish.
7. Place the filling on one edge of the flatbread and roll up the smaller part.
9. Stuffed treat You can fry it in butter before serving. Bon appetit!!
How to cook pancakes according to grandma's recipe
And now I’ll surprise you a little, we’ll prepare a dish with minced deer. This is exactly how my grandmother baked this treat when I was a child. If you do not have this type of minced meat, then replace it with regular, beef, pork or mixed.
Be sure to grind the meat through a meat grinder, even if you have already ready minced meat, it also needs to be scrolled. Then the filling will turn out crumbly.
Ingredients:
- Minced reindeer - 500 gr.;
- Onion - 1 pc.;
- Chicken eggs - 3 pcs.;
- Milk - 1 tbsp.;
- Water - 3 tbsp.;
- Flour - 2 tbsp.;
- Sugar - 1 tbsp.;
- Salt - 1 tsp.;
- Ground black pepper- taste;
- Vegetable oil- 4 tbsp.;
- Butter - 1 tbsp.
Cooking method:
1. Peel the onion and chop finely. Heat a frying pan with vegetable oil and place the prepared minced meat and onions on it, salt and pepper to taste.
2. The minced meat should be fried over medium heat with the lid closed, stirring occasionally.
3. While the filling is cooling, prepare the pancake dough. Beat eggs, sugar, salt and vegetable oil.
4. Now add milk and water, stir and gradually add flour, stirring continuously.
5. Fry the “suns” on both sides until golden brown.
6. Place the filling on the edge and wrap it up.
7. If desired, you can fry it additionally in butter.
Thin pancakes with meat and rice
I also really love making our product with the addition fluffy rice. When a large number of guests come to us, such a delicacy helps me out, because after a couple of eaten pancakes with filling, everyone remains full and quickly satisfies their hunger. For you, a detailed plot on how to prepare the dish:
Step-by-step recipe from Yulia Vysotskaya
The appetizer with minced meat, which is made from boiled meat, is also very tasty. It seems to me that such pancakes turn out much more tender and juicier. Try it, maybe it will be any product for you.
Ingredients:
- Flour - 400 gr.;
- Eggs - 2 pcs.;
- Baking powder - 1 tsp;
- Salt - 1 tsp;
- Sugar - 1/2 tbsp;
- Milk - 500 ml;
- Water - 500 ml;
- Vegetable oil - 7 tbsp;
- Beef - 500 gr.;
- Onion - 1 pc.;
- Pepper - to taste;
- Broth - 1 tbsp..
Cooking method:
1. Boil the meat in salted water, cool and pass through a meat grinder.
2. Mix eggs with milk and water, beat with a mixer.
3. Add salt and sugar, pour in vegetable oil. Gradually add flour and mix with a mixer at medium speed.
4. Leave the finished dough on the table for 30 minutes. Then bake the treat as usual.
5. Finely chop the onion, fry in vegetable oil and add minced meat, pour in a little broth. If necessary, add salt and pepper.
6. Then wrap the filling into the pancakes. Fry in vegetable oil.
7. This is how beautiful it turns out.
Stuffed pancakes with meat and egg
Now I want to offer you great option for breakfast or a snack at work. And if you fry the treat in a frying pan, you will get a crispy crust and juicy filling. It turns out very tasty, I advise everyone to try it.
Ingredients:
For the test:
- Eggs - 4 pcs.;
- Milk - 1.5 tbsp;
- Water - 1 tbsp.;
- Butter - 6 tbsp;
- Salt - 0.5 tsp;
- Flour - 2 tbsp..
For filling
- Boiled meat - 500 gr.;
- Onion - 2 pcs.;
- Boiled eggs - 5 pcs.;
- Broth - 2 tbsp;
- Salt - to taste;
- Pepper - to taste;
- Butter - 50 gr..
Cooking method:
1. Mix all ingredients for the dough in a blender. Beat well and leave for 30-40 minutes alone.
2. Crack the frying pan and grease it with a piece of lard. Pour the dough and spread it in a thin layer over the entire surface. Bake on both sides until golden brown.
3. Cover the finished pancakes with foil so that while the filling is being prepared, they do not dry out and are soft.
4. Finely chop the onion and fry it in butter until golden brown.
5. Grind the meat using a blender or meat grinder.
6. Grate hard-boiled eggs onto fine grater, combine with meat and onions. Season with salt and pepper, add broth. Mix everything well.
7. Place the filling in the center of the flatbread.
9. Then reheat butter in a frying pan and fry the pieces on both sides. Serve with sour cream sauce.
Video on how to cook pancakes with meat and mushrooms
The filling turns out to be very satisfying and tasty if you add mushrooms to the meat. Moreover, choose any mushrooms to suit your taste, it could be champignons or honey mushrooms, or maybe chanterelles. Watch the story and cook with pleasure!!
Delicious milk pancakes with meat filling and cabbage
And dedicated to all lovers of fresh cabbage next recipe. If you do everything according to these photo instructions, you will succeed. Buy groceries and cook for your health!!
Ingredients:
- Flour - 1 tbsp;
- Eggs - 2 pcs.;
- Milk - 1.5 tbsp;
- Warm water - 1 tbsp.;
- Sunflower oil - 50 ml;
- Salt - 2 pinches;
- Beef - 150 gr.;
- Carrots - 1 pc.;
- Onion - 1 pc.;
- Cabbage - 200 gr.;
- Tomato puree - 2 tbsp;
- Black ground pepper- taste.
Cooking method:
1. Pour flour into a deep plate, add salt and beat in eggs.
3. Knead the dough using a blender or mixer so that there are no lumps and leave for 10 minutes.
4. Heat the frying pan and grease it with oil. Using a ladle, pour out a portion of the dough and distribute around the circumference.
5. Fry until golden brown on each side.
6. Peel the onions and carrots and pass through a meat grinder.
7. Also pass the meat through a meat grinder, mix with vegetables and fry in vegetable oil for a couple of minutes.
9. At the end add tomato puree and simmer for a couple more minutes.
10. Place 2 tablespoons of filling on each pancake and wrap.
11. The dish is ready, serve hot!!
How to prepare pancakes for stuffing with meat and cheese
And finally, my favorite cooking option. Since I am a big fan of cheese, I also periodically add it to the filling for pancakes. I like the taste of processed cheese with meat and thin dough, and you??
Ingredients:
- Water - 250 ml;
- Milk - 250 ml;
- Flour - 0.75 tbsp;
- Starch - 0.75 tbsp;
- Chicken egg - 4 pcs.;
- Vegetable oil - 4 tbsp;
- Salt - 0.5 tsp;
- Sugar - 1 tbsp;
- Baking powder - 0.5 tsp;
- Pork pulp - 550 gr.;
- Hard cheese - 120 gr.;
- Onions - 2 pcs.;
- Vegetable oil - for frying;
- Salt - to taste;
- Black pepper - to taste;
- Dill - 1 tbsp..
Cooking method:
1. Combine flour, starch and baking powder.
2. Then mix milk, eggs, sugar, salt, water. Gradually add flour mixture, at the end pour in vegetable oil. The dough should be liquid. At the end, add finely chopped dill. Leave to rest for 30 minutes.
3. Bake the flatbreads in a preheated frying pan as usual.
4. Boil the pork in advance and grind through a meat grinder. Fry the onion in vegetable oil and combine with meat.
5. Grate the cheese on a fine grater, mix with minced meat, salt and pepper.
6. Spread the filling and wrap it in a roll.
7. Before serving, the food can be reheated in the microwave.
If you are a lover of not only meat, but also sweet, or fish fillings, then be sure to read the article on festive table, I'm sure you'll like something. That's all for today!! See you!!
Pancakes, pancakes! As soon as you see them, you remember that Maslenitsa is nearby. Childhood memories. Colorful holidays. We are wearing felt boots on skates, which were called “Snow Maidens” in my opinion, on a skating rink filled with people different ages, from small to large.
Having ridden enough, we run home and not necessarily to our place. We run to the one who lives closer. And there, as in any home, the frying pans are sizzling and grandma and mom start baking pancakes while we undress. We quickly go to the table and begin to devour both cheeks. , of course, even on sour (nowadays more), with holes, everything flew off the table instantly.
Well, in the following days of Maslenitsa they served, also prepared with milk and kefir. AND . That's what we'll talk about now.
How to cook pancakes and stuff them - Step-by-step recipes for stuffed pancakes
They are stuffed with various fillings. In this article we will look at pancakes stuffed with meat.
Menu:
Pancakes stuffed with meat and potatoes
Ingredients for pancakes:
- Eggs - 2 pcs.
- Milk - 250 ml.
- Flour - 130 GR.
- Vegetable oil - 2 tbsp.
- Salt - a pinch.
Filling ingredients:
- Raw sausages - 4 pcs. (500-600 GR.)
- Potatoes - 600-700 g.
- Cheese - 150-200 g.
- Dry white wine - 50 ml.
- Onion - 1 large head
- Black pepper, salt - to taste
- Sunflower oil
- Blue cheese - optional
Ingredients for Bechamel sauce:
- Milk - 500 ml.
- Butter - 50 g.
- Flour - 50 g.
- Salt - a pinch
- Nutmeg - to taste
Preparation of pancake dough:
1. Break the eggs into a deep bowl, add a pinch of salt to them, and stir with a whisk. Stir a little and pour in half of the prepared milk (125 ml.) Stir well.
2. Add sifted flour. Mix everything very well to get a homogeneous mass without lumps. After this, add the rest of the milk. Mix well again.
3. Add vegetable oil. And mix well again and put our dough in the refrigerator for about 30 minutes so that it rests.
While the dough is settling, prepare the filling.
4. Wash the potatoes, peel them, wash them again, cut the potatoes in half and cut them into thin pieces, no more than 0.5 mm thick. If you will not use the potatoes for some time, it is better to pour them cold water so that it doesn't turn black.
5. Remove the skins from the onion and chop finely.
6. Remove the casing from the sausages and take out the minced meat. By the way, you can replace the sausages with just minced meat, only with fat, otherwise the filling will be dry. It is better to make minced meat yourself by purchasing beef and pork fillets. You can also try sausages and sausages. But I think that sausages like this, when there is no time or minced meat, are still better.
7. Knead the minced meat with your hands. It is very soft and kneads easily.
8. Pour a little vegetable oil into the frying pan and heat it up.
9. Throw a little, literally a pinch of onion into the heated oil and add chopped potatoes to it. Simmer the potatoes over low heat. It should turn out more stewed than fried. Stir and cover with a lid.
10. Pour a little vegetable oil into another frying pan and heat it up. Place chopped onion in hot oil. Fry for a minute.
11. Add the prepared minced meat to the onion. Fry systematically stirring until color changes. The meat should turn white.
12. Meanwhile, open the lid of the frying pan with potatoes, add salt and pepper. If your potatoes are fried rather than stewed, reduce the heat to low and add a little water. Close the lid and continue to simmer. Don't forget to stir the potatoes from time to time. The potatoes should become very soft. Such that it can be completely mashed with a fork.
13. The meat turned white. If your minced meat is unsalted, salt it. Since our sausages are salted, we don't do this. At the same moment we pour wine into the meat. The wine must be white.
14. Mix well and wait until the alcohol evaporates. 2-3 minutes have passed, the alcohol has evaporated, we pepper the meat a little (optional, please note that we peppered the potatoes). Mix everything again and wait for all the liquid to evaporate.
15. The liquid has evaporated, a little fat remains at the bottom, and the meat has become soft. That's it, the meat is ready. We check the potatoes, they are also ready. It turned out to be a little squashed.
16. Place the meat in a deep cup or plate, take a special device (very similar to a garlic press, only larger), put potatoes there and squeeze them into the cup with the meat. You can mash the potatoes with a fork, no big deal.
17. Mix the potatoes and minced meat well. Be sure to taste for salt and pepper. The filling is ready.
Let's start frying pancakes.
18. Drop a little oil into a pancake pan and rub it all over the pan with a paper towel.
19. Remove the dough from the refrigerator and let it stand for 5 minutes until the pan heats up.
20. Pour the dough into the frying pan in a thin layer. Rock the pan from side to side and distribute the dough evenly throughout the pan.
21. Fry on both sides until browned on each side.
22. Pancakes are ready. Let's start stuffing them. We will put them in a deep form. Our uniform is disposable, but that’s normal.
23. Place one pancake on a plate, place a couple of spoons of minced meat on it and distribute it over the entire surface.
24. Sprinkle the minced meat with grated cheese and roll the pancake into a tube.
25. In some pancakes we add blue cheese in the middle (but this is for amateurs)
26. In this way we wrap all the pancakes and place them in a form for subsequent baking.
Prepare bechamel sauce.
27. Pour the milk into the pan to warm it up. There is no need to boil the milk.
28. Place butter in another pan to melt.
29. When the butter has melted, turn off the heat and pour flour into the butter, constantly stirring the mixture. Stir until the mass becomes thick.
30. Turn on the heat and continue stirring until the mass becomes a little dry.
31. After this, we begin to pour in hot milk in small portions, stirring constantly. Pour in the last milk and stir the mixture very thoroughly until smooth.
32. Pepper, salt, grate a little nutmeg.
33. Mix thoroughly again. Our sauce is ready.
34. Pour the sauce over the pancakes placed in the pan. Level the sauce so that the entire surface is evenly covered. Sprinkle grated cheese on top.
35. Place the mold in a preheated oven at 180 degrees Celsius for 10-15 minutes.
36. Remove from the oven and enjoy the look and taste ready-made dish. The dish turned out extraordinary. Juicy, with delicious filling and under delicious sauce. This dish can be served on the table for any holiday.
Bon appetit!
Pancakes stuffed with meat and mushrooms with cheese
Ingredients:
- Onion - 1 head
- Eggs - 2 pcs.
- Pork meat - 250-300 g.
- Champignons - 10-12 pcs.
- Salt - 1/2 tsp.
- Cheese - 50-75 g.
- Flour - 100 g.
- Baking powder - 1/4 tsp.
- Sugar - 1 tsp.
- Vegetable oil - 1 tbsp. for dough and a little more for frying pancakes
- Water - 1 glass
Preparation:
1. Pour a little vegetable oil into a frying pan and heat it up. Peel the onion, chop it finely and place it in a heated frying pan. Fry the onion until golden brown.
2. Slice the pork small pieces and add it to the onion in the frying pan.
3. Let's take mushrooms. We hope they have already been washed and dried. Cut the mushrooms into pieces equal to the previous cuts. We also put them in the frying pan with the onions and meat.
While all this is being fried, let's make pancakes. Don't forget to stir the meat and mushrooms.
4. Break the eggs, separating the yolks from the whites. Add half a teaspoon of salt to the whites and gently beat the whites with a mixer until foamy.
5. Add the yolks to the whites and add 50 grams of flour. Beat everything well with a mixer.
6. In parts, continuing to beat the mixture all the time, pour in water.
7. After beating the mixture well, add the remaining flour. Mix well. Add a quarter teaspoon of baking powder and 1 teaspoon of sugar.
8. Mix well again and add a tablespoon of vegetable oil. Stir thoroughly again and our dough is ready.
9. Meanwhile, the meat and mushrooms are ready, add salt, pepper, stir and set aside to cool.
10. Pour a little vegetable oil into the pan and heat it well over high heat.
11. Pour the dough into a heated frying pan in a thin layer. Turn the pan from side to side and spread the dough into an even layer throughout the pan.
12. Fry the pancakes until lightly browned on one side, turn them over and also fry on the other. We proceed in this way until we have used up all the dough.
13. The pancakes are ready, the meat is ready. Cut the cheese into small cubes. Let's start stuffing the pancakes.
14. Take a pancake and put the filling in the middle, and put a few pieces of cheese on top.
15. Wrap it in a bag, first you can fasten it with wooden toothpicks, and then tie it with a green onion arrow.
This is such a tasty riddle we have created. I think that every person at the table will be interested in what is inside these bags. Once interested, he will take it and try it. Well, having tried it, you will definitely praise the cook who prepared this hearty, tasty, beautiful dish.
Bon appetit!
Video - Stuffed pancakes. Hearty and tasty meat filling
If you - experienced housewife, which doesn’t need detailed step-by-step recipes for preparing delicious pancake fillings, with photographs and explanations, but simply “throwing in an idea” for a dish in time - I’ll save you 20 minutes of time and immediately, at the beginning of the article, I’ll post the most popular and original delicious fillings for pancakes in one list.
- Pancake filling "Spring"— Diced boiled eggs and green onions.
- Filling "Nourishing"- The same boiled eggs, but onions - onions, fried in oil.
- Filling "Meat"— In a heated frying pan, first fry the onion, then add the minced meat - all equally - and fry.
- Filling "Student"— Mix boiled rice with minced boiled liver.
- Pancake filling - "Granny"— Cottage cheese with raisins and chopped apples.
- Sweet filling for pancakes - "Gourmand"- Ground poppy seeds are mixed with sugar, milk, egg and boiled until the jam becomes thick. (this is wonderful old stuffing) .
- Another one sweet filling — "Sweet tooth" — Thick jam or jam.
- Simple filling - "Village"— Chop fresh cabbage very thinly and simmer in oil with onions.
- Exotic filling for pancakes - "Caucasian style"— Eggplants are cut into small cubes and stewed with tomatoes and garlic. The warm filling is seasoned with grated cheese.
- Very tasty filling for pancakes - "French". Chopped mushrooms and onions are stewed with sour cream.
- Filling "Royally"— with red caviar, with caviar and sour cream and herbs.
- Filling "Savory"— with Fitaki cheese. Crush the chopped parsley and dill with a masher, add the garlic and beat thoroughly with the cheese, let it brew and grease the pancakes.
- Pancake filling "Amateur"— with Korean carrots and grated hard cheese.
- Filling for sweet pancakes "Nut"- cut about three oranges into cubes, mix with walnuts and a couple of tablespoons of honey, let stand for a while, and then fill the pancakes and fry in butter.
- Pancakes with toppings - " In Old Russian"- while one side of the pancake is frying, pour any filling into small pieces onto the second side: mushrooms, fish, meat, vegetables, herbs, onions - and, turning over, finish frying the second side. The filling is “baked” inside the pancake.
About pancakes and pancakes
Live and learn! I recently heard from one culinary “television guru” that there is a difference between the concepts of “pancake” and “pancake” (all my life I thought that this was just a variant of the same word!). This means that the maxim is voiced as follows: “pancake” is a thick pancake, which is not intended for wrapping filling in it (precisely because it is thick-walled), it is eaten as independent dish. And “pancake” is thin pancake, which can be eaten either separately or stuffed with a variety of fillings.
In the last article I reviewed different recipes(we read pancakes, we mean pancakes), now it’s time to fill them with delicious fillings and see what methods of wrapping the filling in pancakes, as well as serving them to the table, exist.
Pancake dough recipes I won’t give them here - I just described them in detail in the article, choose ones that are not very “holey”, but thin, for example, or.
Let’s assume that we’ve already baked the pancakes and are now thinking about what delicious stuff we can fill them with? In fact, of course, the sequence will be exactly the opposite - first prepare the filling for the pancakes, cool it, and only then work on the pancakes themselves.
However, there is another option - when we make pancakes for future use, for example, we don’t plan to eat them right away, but will freeze them - then it makes no difference at all what to cook ahead - the filling or the pancakes... 
Minced meat fillings for delicious pancakes and pancakes.
We've all probably done this more than once. simple filling for pancakes - minced meat filling. Well, it would seem, what tricks and secrets could there be? We take the prepared minced meat, fry it with onions and spices in a frying pan and put it as a filling in our pancakes. It's simple!
Actually, the whole process can be described from the following photos - take raw minced meat (any kind), onion, oil for frying (sunflower) and to add juiciness (butter) - chop everything, fry together - cool a little - add ready pancake as a filling. 
But it turned out that there are many options! I'll try to list the most popular:
1 The filling for pancakes is made from raw minced meat And raw onion, fried in a frying pan. 2 The filling for pancakes is made from boiled meat, which is pre-boiled, cooled, and only then turned through a meat grinder (you can use raw onions, you can - with already fried). Such minced meat may be dry and too crumbly, then you can use the additives listed below. 3 For juiciness, you can add a couple of spoons of sour cream to the minced meat filling and simmer the meat with it in a frying pan. For the same purposes, you can add a piece of butter or a couple of tablespoons of the broth in which our meat was cooked.To make boiled meat more juicy, there is one “trick” - after cooking, do not take it out of the broth immediately, let it cool right in it. Well, take the meat, respectively, of medium fat content - then the minced meat from it will not be dry.
4 For juiciness and greater “viscosity” of the filling, you can add 1 tablespoon of flour and a piece of butter (50-70 grams), fry everything together a little and add half a glass of milk. By simmering the resulting mixture over medium heat, stirring constantly, we will essentially get minced meat in white milk sauce. This will make it thicker, convenient for stuffing pancakes. The filling will not spill out of the pancakes while eating and will have a juicy and “rich” taste. 5 Now let's see what is often added to minced meat (except onions and spices) for large volumes and a variety of tastes. Often added boiled rice , a little, about 1/4 of the total volume of minced meat (although this is a matter of taste).By the way, don’t be afraid to experiment with grains in fillings! For example, I often do mixture of minced meat, buckwheat, carrots and onions- it’s very tasty and unusual. You can even take a mix from different types croup - it will be very interesting taste and the effect of surprise on your guests, who will spend a long time trying to understand what you stuffed your pancakes with? 
6 They also do mixture of minced meat with onions and boiled egg
. For 1 kg. boil about 5-6 eggs of minced meat. Finely chop them with a knife and mix with the minced meat already fried in a frying pan. 
7 Many people love filled pancakes from minced meat and carrots with onions. Finely grate the carrots and fry them with finely chopped onion. And only then mix it with the prepared fried minced meat and simmer together for a couple more minutes. I personally really like this filling, I just respect carrots :-), and some people think that carrots will give the filling a sweetish taste and, they say, it doesn’t go well with meat. Well, again, it’s a matter of your taste. Carrots add juiciness to the pancake filling and a special taste. 
8 Carrots can be replaced by many other types of vegetables- can be done with cabbage, celery stalk, greens, broccoli, etc. Whatever your imagination and taste tell you! But still, you shouldn’t get carried away - meat in this filling should play the main role, and vegetables, cereals, herbs, eggs, etc. - still just additives that only improve the taste and give additional juiciness to the meat filling.
Chicken liver pancake filling - step-by-step recipe with photos.
Liver - useful product(contains a lot of valuable iron, as well as many other vitamins and valuable substances, in an easily digestible form). But, unfortunately, not everyone loves it for its specific smell. My daughter, for example, cannot stand liver at all, and only pancakes with liver are an exception!
Chicken liver is very popular product, it is more delicate in taste and composition than beef or pork, but you can take any type of liver for this filling - the essence will not change. There is nothing complicated, first we will make the filling from the liver, while it cools we will bake our pancakes. We will bake the most ordinary ones - with milk, but definitely thin ones. It is easier to wrap a large amount of filling into a thin pancake. And the more filling, the tastier, everyone knows that :)
For pancakes we will take:
- 2 eggs
- 2.5 glasses of milk
- 1.5 cups sifted flour
- 2 tbsp. Sahara
- 3 tbsp. sunflower oil
- salt 1 tsp
For filling pancakes:
- about 0.5 kg. chicken liver
- 1 large onion
- vegetable oil for frying
2 Cut the onion and liver into medium pieces and place the onion in a frying pan with oil. 
3 When the onion is lightly fried, add pieces of liver to it. 
4 When the liver is ready (no red juice will come out when cut), it will take about 10 minutes, let it cool a little. And then we’ll put it through a meat grinder. If the filling is too dry for your taste, add butter or sour cream to it. 
5 Now let's quickly make pancakes. Add salt, sugar and eggs to warm milk. Beat the mixture with a whisk or blender. 
6 Add the flour sifted through a fine sieve into the dough in small portions, continuing to stir it continuously with a whisk. 
7 Place the frying pan on heat. When there are no lumps in the dough, add a little more sunflower oil to it and knead well. 
8 The dough is ready. We begin to bake the pancakes in a well-heated, lightly greased frying pan, frying them on both sides until golden brown. This is the stack of pancakes we got. Minced liver is also ready for further exploits. 
9 All that remains is to wrap the minced meat in the finished pancakes in any way convenient for you.
Sweet curd filling for delicious pancakes.
I really love this filling for pancakes; pancakes with curd filling are probably the most common pancake dish on my table! More often, of course, this is a sweet filling (that’s why it’s so popular!), but you can mix cottage cheese with herbs and season with salt - it’s also very tasty!
Let's take a better look interesting options sweet fillings with cottage cheese!
For example, like this -
For sweet and fragrant curd filling we will need:
- Fresh cottage cheese - 1 pack
- Sugar - 2 tbsp. spoons
- Lemon juice and zest (1-2 tablespoons)
- Vanillin – 1 sachet
- Butter - 50 gr.
- Any berries as desired
Grind the cottage cheese in a bowl to a paste. Add sugar or powdered sugar, vanillin, spoon lemon juice and the zest of half a lemon for flavor. You can add a little heavy cream, sour cream or even melted butter for juiciness, but this is not necessary.
Wrap the filling in a pancake in any way convenient for you. If you like hot, crispy pancakes, wrap them so that the filling does not leak out and fry them in butter.
But you can wrap the pancake with a regular open tube so that the curd filling is visible and decorate the top with any fresh berries and, if desired, sprinkle with powdered sugar or sour cream. Very beautiful and elegant!
Even more tasty option curd filling!
You can take heavy cream and beat them to a stable foam, then gradually beat in powdered sugar and cottage cheese - you get an airy, tasty filling, similar to the most delicate cream for the cake!
Pancakes with curd filling “Hungarian”.
If you divide the thin pancakes into two portions, coat one with apricot (or any other sweet) jam, and the second with cottage cheese (in addition to the above ingredients, you need to grind one yolk into the cottage cheese), twist them into open tubes, place them on a plate, cutting off the uneven edges, and sprinkle lightly with powdered sugar - you can get something like this delicious dessert- tasty and beautiful. 
Filling with cottage cheese and raisins.
You can add a handful of cottage cheese pre-soaked in cold water raisins (to speed up the process, soak the raisins in boiling water). 
Someone likes to add walnuts, someone mixes cottage cheese with ready-made jam or berries - nothing will restrain your imagination here, except perhaps the lack necessary products in the refrigerator... :)
I write approximately the weight for the ingredients - it’s entirely a matter of your taste and the number of pancakes you plan to make. Some people like it very sweet, some don’t, some will get it sour apple, for some it is sweet, and cottage cheese can taste different - from tender, sweetish, to sourish in taste. Therefore, add sugar according to your desire and taste.
Let's take:
- Fresh cottage cheese - 1 pack
- Apple - 2-3 pcs.
- Sugar - 2 tbsp. spoons
- Cinnamon - 1-2 teaspoons
- Vanillin – 1 sachet
- Butter - 50 gr.
- Lemon optional
First let's make a general curd base For filling. Grind the cottage cheese so that there are no pieces until homogeneous mass. Add 1-2 tablespoons of sugar (you can powdered sugar), vanillin, maybe a couple of tablespoons of cream or melted butter. But I’ll tell you a secret - everything works out great without them! The apple will give us the necessary juiciness.
Now we can go two ways - add apples inside the pancakes along with the curd filling or place them on top when serving.
1 OPTION- Grate the apples on a coarse grater (peel the skin!), add a spoonful of sugar and simmer a little in a frying pan with a piece of butter and a spoonful of cinnamon - 10 minutes over medium heat. Cool. Wrap 1 tablespoon of curd filling plus 1 spoon of apple-cinnamon mixture into a pancake. Wrap the pancake in an envelope (as in the photo). Fry on both sides like pies in butter. When serving, you can sprinkle with powdered sugar.
2
OPTION- cut apples (you can take peach, pear) into small cubes. In a hot frying pan, heat a stick of butter with 1-2 tablespoons of sugar and cinnamon. Add chopped apples to this mixture and simmer until soft. Fill the pancakes with the curd mixture, fry, and when serving on top, decorate with the apple mixture. 
When the apples are simmering in a frying pan, it is very good to add a spoonful of lemon juice and a little grated lemon zest- the aroma will be simply unique!
The curd filling for pancakes can be unsweetened. And why be surprised, because cottage cheese is, in fact, the same young tender white cheese. In combination with herbs and other spicy additives (as in our recipe - with garlic), cottage cheese will give a wonderful spicy taste our pancake. Where does the filling get such an unusual reddish color? And this is already - secret ingredient, look at it in the list of products for filling.
But first, a few words about the pancakes themselves. Since ours will not be sweet, we don’t have to add sugar to the dough at all. But finely chopped greens must be added by mixing them in pancake dough just before preparing the pancakes. The rest are ordinary thin pancakes, which we have already discussed with you more than once, for example, here
But let's get back to the filling. What you need to prepare:
- 100 g cottage cheese
- 6 sun-dried tomatoes, cut in small pieces
- 4 tablespoons olive oil
- 1-2 teaspoons cumin
- 1-2 cloves of garlic
- 1-2 carrots, boiled or baked, then chopped
- salt and pepper
There is nothing complicated in preparing the filling - we collect all the ingredients from the recipe and mix them in a blender to form a paste. Pre-crush the garlic with a crush. Place the resulting filling on the pancake, roll it into a tight tube, and press lightly to keep its shape. Place on a plate and serve.
Ingredients:
- Ham -200 -300 gr.
- Hard cheese - 200 gr.
- Green onion - bunch
- Dill - bunch
- Salt, black pepper to taste
We cut the ham very finely. Grate the cheese on a coarse grater. Finely chop the greens. Mix everything, salt and pepper to taste. You don’t have to add anything to bind it, because even though the filling will crumble during the cooking process, with further heating and frying of the pancakes, the cheese will melt and bind the filling, making it juicy, aromatic and very tasty.
Wrap the pancakes, best in a closed way- an envelope or a closed roll, and fry in a frying pan with a small amount butter until golden brown.
These pancakes can be stored in the refrigerator for a couple of days, cold, not fried, or can be placed in the freezer for almost any shelf life. Serve them hot and well browned, then the cheese filling will reveal itself in all its delicious glory!
And here is another similar version of this filling -
The filling for breaded pancakes is made from eggs, cheese and ham.
It seems to have almost the same ingredients - but it looks completely different!
How to prepare these pancakes and this filling:
We take all the same ingredients as in the previous recipe, but we will add greens to the pancake dough (only half a bunch of dill or green onions, finely chopped) - and to the filling - boiled eggs- 5 items.
Ingredients:
- Ham - 300 gr.
- Hard cheese - 200 gr.
- 5 eggs (4 boiled and 1 raw)
- Dill - 0.5 bunch
- Salt, black pepper to taste
- Breading (crumbs or ready-made breading mixture)
Cooking process:
1 Boil and cool 4 eggs in cold water (leave one egg raw for breading). Cut the ham and eggs into thin slices, grate the cheese on a coarse grater. 2 Prepare pancakes according to any recipe for thin pancakes, but add finely chopped dill (or other herbs) directly to the dough at the last stage of cooking. Bake pancakes, before each new pancake, stir the dough from the bottom so that the flour and herbs do not settle to the bottom of the bowl. 3 Place the filling on the finished pancake as shown in photo 3: first a round slice of ham, then 2 round slices of egg, sprinkle cheese on top. 4 Roll the pancakes into an envelope as usual and start breading. Place dry breading in a separate plate. In the other - a mixture of eggs and salt. 5 Brush each pancake with beaten egg and salt; you can dip it in egg mixture, can be lubricated with a brush. 6 Roll in breading and fry in a frying pan with butter. These pancakes are best served hot.
You get these pancakes with delicious filling and crispy crust - very unusual. 
Filling for pancakes with mushrooms - “Pancake bags”
For the mushroom filling we need:
- champignon mushrooms 500 g
- onions 2 pcs.
- processed cream cheese 100 g
- pepper
- greenery
- onion feathers
Let's prepare it like this:
1 Wash the green onions and mushrooms thoroughly and dry them slightly. It is better not to wash the mushrooms, if they are champignons, but simply peel off the skin - this way they will not take up excess water. 2 Cut the mushrooms into medium-sized cubes and fry in a frying pan with butter for about 10 minutes. When the water has evaporated from them, add the chopped onions. Fry until done. Let it cool down. 3 Mix processed cheese with finely chopped green onions(or other greens). Mix the cooled mushrooms with this mixture. Salt and pepper to taste. 4 Place the filling on the pancake and wrap it in a bag, tying the top of the “bag” with a green onion feather or any long sprig of greenery. You can use cheese strips (made from smoked “pigtail” cheese) for these purposes. It is best to form such pancake bags from still warm, not cooled pancakes.By the way, you can put absolutely any filling in these bags. On holiday dish pancake bags look very original and intriguing! 
In general, this filling recipe is similar to the very first recipe - pancakes with meat, only we replace the meat with chicken fillet.
We will need:
- Chicken fillet - 0.7 -1 kg.
- Onions 5-7 pcs.
- Butter 1 tbsp.
- Olive oil-3-4 tbsp.
- for broth Celery roots, parsley, carrots, onion
- Spices - Salt, Bay leaf, black pepper, curry, hot pepper
Preparing this delicious filling is very simple, but a little time-consuming. Boil the chicken fillet in broth for 30 minutes, with mandatory addition there are spices, celery root, parsley and carrots with onions. Cool and turn through a meat grinder.
To prevent the filling from being dry, you need to add more onions. Peel and brown 5-6 onions, or rather, even fry in oil until golden brown. For delicious chicken filling It is a well-fried onion that suits best! It’s good to add a little curry seasoning here - it goes well with the chicken and gives a beautiful yellow tint to the whole filling. Add salt and pepper to taste. You can add dry chili pepper for flavor.
Mix the prepared onion with minced chicken, salt and pepper if there are not enough. Fill the pancakes with filling and fry them on both sides if we plan to serve them immediately. But these pancakes can be frozen in the freezer; they keep their shape well and their taste does not deteriorate after defrosting.
Buckwheat pancakes with cottage cheese and salmon are a variant of fish filling.
Still, I decided to insert another recipe for pancakes, which has not yet been described anywhere - a recipe for buckwheat pancakes. And we’ll make the filling for it from delicious fish — lightly salted salmon with cottage cheese. Mmmm... it's very tasty!
To get such beautiful and tasty buckwheat pancakes we will have to tinker with the dough (yeast dough). But don’t be afraid of difficulties, everything is not at all difficult for such people. experienced chefs, like you and me :) But it will take much more time than if we were preparing regular quick pancakes without yeast.
Let's take:
- 2 tbsp. buckwheat flour
- 3.5-4 tbsp. milk
- 3 eggs
- 12.5 gr. fresh yeast
- 0.5 tsp salt
- 2 tsp Sahara
- 2 tsp butter, melt
- 3 tbsp. vegetable oil
For the filling we'll take:
- 200 g homemade cottage cheese
- 2-3 tbsp. l. sour cream
- half a bunch of dill
- 250-300 g lightly salted salmon
How to wrap spring rolls beautifully and quickly - Video Tip.
It's probably time to stop... Although there are a lot of recipes for pancake fillings! Enjoy your tea party with pancakes and have a great time at the stove. Do everything in a good mood and your pancakes are stuffed with the most various fillings, you will definitely succeed!
Pancakes are probably loved in every family. There are many pancake recipes, but I want to share a recipe that I learned about in North Africa. The recipe is simple and easy to prepare with us. On the one side - regular pancakes with minced meat, and on the other - a completely new dish to taste. The main thing is to try it to understand how tasty it is.
The dough for such pancakes is ordinary; it is mixed with milk and eggs.
The only difference is the addition of spices to the dough - turmeric and ground chili pepper. They will add both color and taste. Add flour, spices, salt and sugar to the milk and eggs.
Blend the dough with an immersion blender. Fast, convenient and no lumps. IN ready dough add 3 tablespoons of vegetable oil and start baking regular pancakes in a frying pan.
Cover them with a plate while we make the delicious minced meat filling.
Place everything into the frying pan at once: minced meat, chopped onion and garlic and tomato paste. You can use more fatty minced meat, since the dish is served hot. Add half a glass of water and simmer, stirring until it completely evaporates.
Add spices and salt the minced meat to taste. Continue simmering until the liquid has completely evaporated.
The last step is to add fresh, finely chopped herbs. It will add both taste and aroma.
Place a strip of minced meat on the side of the pancake.
Roll each spring roll tightly, trim the edges and cut the pancake rolls in half.
Place the finished small pancakes with minced meat on a baking sheet or in a baking dish, or as I did, divide the pancakes into portions and bake directly in the plates. Squeeze ketchup onto each pancake.
Sprinkle with grated cheese and bake in the oven for 7 minutes. The main thing is that the cheese melts.
Serve the pancakes hot while the cheese is still stretching.
Bon appetit!
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