Stuffed pancakes with minced meat. Simple ideas for delicious fillings for pancakes What you can eat pancakes with options

Ingredients

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

Preparation

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

2. Chicken

Ingredients

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

Preparation

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

goodtoknow.co.uk

Ingredients

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

Preparation

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

4. Hepatic

Ingredients

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

Preparation

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

5. Sausage

Ingredients

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

Preparation

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

Ingredients

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

Preparation

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

7. With salmon and dill

Ingredients

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

Preparation

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

8. With salmon and mascarpone

Aksenya/Depositphotos.com

Ingredients

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

Preparation

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

9. Crab

Ingredients

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

Preparation

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

For filling crab sticks and 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.

10. Egg

Ingredients

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

Preparation

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

11. With fried egg and ham

Ingredients

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

Preparation

Grease a frying pan with butter and heat the prepared pancake on both sides. Break the egg into a bowl. Place ham on the pancake and some 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. From the specified amount of ingredients you will get eight pancakes.

12. Cheese with spinach

Ingredients

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

Preparation

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

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

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

13. Cheese with broccoli

Ingredients

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

Preparation

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

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

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

14. Cheese spicy

Ingredients

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

Preparation

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

15. Cottage cheese

Ingredients

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

Preparation

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

16. Curd with raisins

Ingredients

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

Preparation

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

17. With goat cheese

Ingredients

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

Preparation

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

18. Mushroom

Ingredients

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

Preparation

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

19. Mushroom with cheese sauce

koji6aca/Depositphotos.com

Ingredients

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

Preparation

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

20. Cabbage

Ingredients

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

Preparation

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

21. Beetroot

Ingredients

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

Preparation

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

22. Zucchini

Ingredients

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

Preparation

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

23. With bell pepper

teresaterra/Depositphotos.com

Ingredients

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

Preparation

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

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

24. Nut

Ingredients

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

Preparation

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

25. Chocolate

Ingredients

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

Preparation

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

26. Caramel with strawberries and almonds

Ingredients

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

Preparation

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

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

27. Honey

Ingredients

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

Preparation

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

28. Banana

Ingredients

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

Preparation

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

29. Orange

Blinztree/Depositphotos.com

Ingredients

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

Preparation

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

30. Lemon with meringue

Ingredients

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

Preparation

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

31. Apple

Ingredients

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

Preparation

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

32. Berry mix

nilswey/Depositphotos.com

Ingredients

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

Preparation

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

33. Blueberry

Ingredients

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

Preparation

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

34. Peanut butter and banana

bbcgoodfood.com

Ingredients

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

Preparation

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

35. Grapefruit

Ingredients

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

Preparation

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

36. With mascarpone and lemon cream

goodtoknow.co.uk

Ingredients

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

Preparation

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

37. Tiramisu

Ingredients

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

Preparation

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

38. With honey and rosemary

Ingredients

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

Preparation

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

39. Salted caramel

livewellbakeoften

Ingredients

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

Preparation

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

40. With avocado and cocoa

Ingredients

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

Preparation

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

Bonus: how to wrap pancakes

As many as 10 options for different fillings.

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

We will prepare the best recipes for savory pancake filling.

UNSWEETENED FILLING

Unsweetened filling with minced meat and mushrooms

We need:

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

Preparation:

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

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

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

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

Filling for empanadas

We need:

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

Preparation:

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

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

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

Curd filling with herbs

We need:

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

Preparation:

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

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

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

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

Filling for herring pancakes

We need:

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

Preparation:

1.Grate the eggs on a coarse grater.

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

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

4. Cut the cucumber into thin strips.

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

Potato and cheese filling for pancakes

We need:

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

Preparation:

1.Grate the cheese on a coarse grater.

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

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

Filling for cabbage pancakes

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

Cabbage filling with egg

We need:

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

Preparation:

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

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

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

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

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

Cabbage stuffing with mushrooms

We need:

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

Preparation:

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

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

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

Cabbage filling with carrots and sesame seeds

We need:

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

Preparation:

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

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

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

Cabbage with boiled egg

We need:

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

Preparation:

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

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

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

Fish filling for salmon and salmon pancakes

Salmon filling

We need:

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

Preparation:

1. Spread the pancake completely with cream cheese.

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

Fish filling with salmon and spinach

We need:

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

Preparation:

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

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

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

Filling with capelin and red caviar

Capelin caviar filling

We need:

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

Preparation:

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

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

Red caviar filling

We need: 1 jar of red caviar and pancakes.

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

Egg filling for pancakes

We need:

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

Preparation:

1. Three boiled eggs on a coarse grater.

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

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

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

Mushroom filling for pancakes

Champignon filling

We need:

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

Preparation:

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

Mushroom filling with mashed potatoes

We need:

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

Preparation:

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

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

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

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Pancakes are good on their own, but when combined with toppings they turn into a completely new unique dish. There are a great many variations of preparing pancakes with fillings, and with a little imagination and skill, you can create a real masterpiece. An example of this would be the filling for pancakes on a holiday table.

Varieties of fillings for pancakes on the holiday table

There are two types of fillings for pancakes:

• sweet (fruit and berry, curd, caramel, chocolate, etc.);
• unsweetened (meat, cheese, mushroom, fish, vegetables, etc.).

To make pancakes with sweet filling, make the dough slightly sweet. If you plan to wrap minced meat, fish or vegetables in pancakes, then you don’t need to add a lot of sugar to the dough. The filling can be prepared either from one product or by combining several ingredients.

Pancake rolls stuffed with trout for a festive table

The decoration of the festive table will be pancake rolls stuffed with trout. It's very tasty and original snack, it is an excellent option for a buffet table.

Ingredients for the dough:

• 1/2 l milk;
• 1 tsp each salt and soda;
• 2 eggs;
• 1 tbsp. l. Sahara;
• 30 g vegetable oil;
• 200 g flour.

Filling ingredients:

• 200 g trout or salmon;
• 200 g processed cheese;
• 100 g avocado;
• lime zest;
• greenery.

Preparation:

1. To prepare the dough, you must first thoroughly mix all the liquid ingredients, add flour, soda and sugar. Add salt.
2. Beat with a mixer until a homogeneous mass is formed.
3. Pour the pancake mixture in small portions into the prepared frying pan and fry until an appetizing golden crust forms.
4. The tortilla is turned over and fried on the other side.
5. Use all the dough in the same way.
6. To prepare the filling, you need to cut the fish fillet into layers, which are sprinkled with finely grated lime zest.
7. Add chopped herbs to the processed cheese and mix thoroughly.
8. Cut the peeled avocado into strips.
9. The surface of the pancake is greased with cheese mixture, several layers of fish and avocado strips are laid on top.
10. Wrap the pancake in a tube, giving it the shape of a roll.

Stuffed pancakes cut into small portions, inserting a toothpick or skewer into each of them.

Recipe for pancakes with mushroom filling for the holiday

There are many recipes for making pancake fillings. Lovers mushroom dishes can cook pancakes stuffed with champignons.

Filling ingredients:

• 1 small onion;
• 0.5 kg of mushrooms;
• 2 tbsp. l. cream or sour cream;
• salt;
• 30 g vegetable oil;
• 2 tbsp. l. hard cheese.

Preparation:

1. Pancakes are prepared similar to the recipe described above.
2. To prepare the filling, take peeled and washed mushrooms, cut them into small cubes and place them in a frying pan.
3. Fry with the addition of finely chopped onion and vegetable oil, sprinkle with salt and seasonings.
4. If desired, add cheese, cream or sour cream.
5. Place a small amount of mushroom filling in the center of the pancake and wrap it in an envelope or triangle.

Pancakes stuffed in this way are fried until golden brown in a frying pan and served with sour cream.

Pancake rolls with meat filling for the holiday table

One of the fillings for pancakes, which is in great demand among our compatriots, is minced meat. Such stuffed pancakes Served as a snack or breakfast, or as an excellent holiday treat. In addition, even a novice housewife can easily master a simple recipe for their preparation.

Ingredients:

• 1/2 l milk;
• 4 eggs (1 piece for dough, 3 pieces for filling);
• 1 tbsp. l. Sahara;
• 1 onion;
• 250 g each of veal and wheat flour;
• 30 g vegetable oil;
• pepper, salt.

Preparation:

1. To prepare pancake dough, you need to mix the egg with milk, add butter, sugar and salt. Add flour in small portions, while thoroughly mixing the mixture.
2. The dough is poured in a thin layer onto a well-heated and greased frying pan and baked until a golden edge forms. The rosy pancake is turned over to the other side and fried in the same way.
3. Minced meat is made from the veal pulp, which is fried together with chopped onions.
4. Hard-boiled eggs must be chopped and combined with minced meat.
5. Season the resulting mass with salt and pepper to taste.
6. Place a little meat mass in the center of the pancake and wrap it in the form of an envelope.

Before serving, fry in butter.

Armenian appetizer: recipe for the festive table

Fans of Armenian cuisine will appreciate the Armenian dish of pancakes. The secret of its preparation lies in the filling, which includes grated cheese, red hot peppers and chopped greens. The envelopes stuffed with this mixture are grilled until the cheese begins to spread.

Pancake liver filling

Pancakes with this filling are great snack, which will decorate the festive table. It is based on chicken or any other liver (0.5 kg), which is cut and fried until golden brown. Separately, finely chopped onions and grated carrots are sautéed in vegetable oil.

Then everything is mixed and crushed using a blender. To give more weight delicate taste, add a little butter (50 g) to it. Pancakes stuffed with this filling can be rolled into a tube, an envelope or a bag, which can be tied on top with a feather of green onion.

Banana filling for pancakes: step-by-step recipe

Pancakes with banana filling will please both adults and children. The dough is prepared in the usual way for you. It is important that it be sweet, since the dish is served as a dessert.

Filling:

1. To prepare the filling, combine 50 g of softened butter with 2 tbsp. l. granulated sugar.
2. Then add the juice of one lemon and chopped bananas (3 pcs).
3. The mixture is whipped with a blender until a homogeneous mass is formed.
4. Banana filling spread on a pancake, roll it into the shape of an envelope or tube.

1. Whichever filling you prefer, it is important that it is not overly liquid. Otherwise, it will simply flow out of the pancakes.
2. The viscous consistency of the filling is used to lubricate the pancake, after which it is rolled into a tube. It is better to wrap pancakes with crumbly filling in an envelope, triangle or bag.
3. Liquid fillings can also be served in separate bowls placed around the pancake dish. This gives you the opportunity to choose your own filling to suit your taste.
4. You can decorate your holiday table with pancake pie. As a filling, use your favorite fruit and berry, chocolate, curd, caramel or liver mixture, which is used to grease the pancakes and place on top of each other.
5. Most quick option preparing filling for pancakes - using cottage cheese with fruit or berry fillings.

Festive pancakes with red fish (video)

5 best fillings for pancakes (video)

There are many ways to prepare pancake filling. Whichever one you prefer - spicy or sweet, meat or fish, caramel or fruit - you need to apply a little imagination and effort, and then you will undoubtedly get a real masterpiece.

Pancakes are a universal dish of Russian cuisine, you can wrap them in different fillings and thus get a huge variety of tastes.

Let's consider interesting gourmet and budget options for stuffing pancakes; The recipes include both sweet and meat, vegetable, and fish fillings. This appetizer can be served with festive table, for breakfast, take them with you on the road, or just have them as a snack, because you don’t have to heat them before eating.

Banana cream filling

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

Read more detailed recipes similar pancakes on the site.

Yogurt and berry filling

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

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

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

Apple filling

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

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

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

How to stuff pancakes: “economy class” ideas

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

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

Minced chicken liver

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

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

You can use whole pieces of liver, in which case fry it without onions.

Mushroom filling

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

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

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

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

Mashed potatoes

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

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

Zucchini filling

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

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

And a few more variations of pancakes.

Cheese and sausage filling

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

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

Fish fillings for milk pancakes

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

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

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

For your festive feast, we offer you several more recipes for pancake delicacies with red fish.

Minced fish

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

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

Pancake fillings: ideas for everyone

Egg filling

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

Minced beef

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

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

Cucumber filling

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

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

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

Bon appetit!

In order to prepare about 10-14 pancakes (depending on how well you know how to pour the batter into the pan and how thin you get them), we will need the following ingredients. So, let's prepare 300 ml of water, 300 ml of milk, 2 eggs, half a teaspoon of salt, 3 teaspoons of sugar and 200 g of sifted wheat flour. What I like about this recipe is the ratio of ingredients. The pancakes turn out not at all greasy, and they do not need to be greased with additional butter.

Let's start preparing the pancake dough. Break two eggs into a deep bowl.

Beat them well with a whisk. So let's say, until homogeneous.

Add milk to the egg mixture...

...water and mix everything with a whisk again.

Add sugar and salt to the dough. Mix everything thoroughly again.

Sift the wheat flour and slowly begin adding it to the dough. We will need approximately 200-220 g of flour. While we add it, stir the mixture with a whisk with the other hand to avoid the appearance of lumps.

Mix the pancake batter thoroughly. It should be smooth, silky, without lumps and flow easily from the whisk.

Now heat up the frying pan and grease it with sunflower or butter (whichever you prefer) using a brush. Butter is great because it has a creamy, nutty flavor and makes the pancakes tender and flavorful. Just melt 10-20 g of butter in a saucer in the microwave (20 seconds should be enough) and brush before each baking of the pancake.

I would like to give a little advice to those who have just started their culinary journey. Using a ladle, scoop out the dough (about 2/3 of the ladle, depending on the diameter of your frying pan) and pour it into the center of the frying pan. Naturally, we hold the frying pan suspended, there is no point in hitting the stove, we need it! ;) Now, using circular movements, distribute the mixture over the entire surface. Return to the fire. In the photo I tried to capture this moment. If there is not enough dough, quickly add it to the “gaps”.

The signal that the pancake needs to be turned over will be “seized” edges and a slightly bubbly, browned surface. After a couple of minutes, turn the pancake over and bake for about another minute and a half. I turn it over with a regular plastic spatula; a metal one can damage the surface of the pan. First, I pass the spatula around the circumference of the pancake, lifting the edges, and then I slip it under the middle of the pancake and quickly turn it over. The board is gradually becoming hotter and hotter. Therefore, each subsequent pancake requires less time than the previous one, until you reduce the power of the stove. I bake pancakes on medium heat, otherwise you won't be able to keep track of them! We bake the rest of the pancakes in this way.

Let's get to the delicious toppings.

Caramelizing apples

If you have kitchen helpers, use them. For the first apple filling We actually need an apple, sugar, raisins and ricotta. Peel the apple and cut it into small cubes.

Place them in a small saucepan.

Add 1-2 tbsp to them. l. Sahara.

Let's start caramelizing our apples over medium heat. More precisely, we will cook apples in syrup. For 7-10 minutes, simmer the apples in own juice with sugar. They will become soft and sweet. If desired, you can add a pinch of cinnamon. Let's take it off the fire.

Pancakes with apple filling

Let's assemble the first version of our pancakes. Place one or two pancakes on a plate, grease with ricotta, place caramelized apples (by eye) and pour a little apple syrup. Add a small handful of raisins and garnish with mint or tarragon leaves. Decoration is always a matter of taste, my imagination ran wild, and I decided to make open pancakes with filling. This option was to the taste of many guests; it was somewhat reminiscent of the taste of strudel, and cinnamon (if you add it) will add piquancy to the dish. Let's move on to the next options for serving pancakes.

Fruit filling

The second option is simple, but the most unexpected and delicious bonus will delight your guests! So, again put a couple of pancakes on the plate and grease them with natural (Greek) yogurt. First, cut the fruit (any) into small pieces and place it on top of the yogurt. I used contrasting fruits: sour kiwi and sweet banana and tangerine slices. But this is a matter of taste. Add your favorite fruits, it can also be seasonal, because pancakes can be prepared not only for Maslenitsa! Pour liquid honey and add 1-2 tsp on top, if desired. (the recipe is on the blog!) - this is that unexpected bonus.

Another version of sweet pancakes is ready. Children love it very much; there is a pleasant combination of fruits and honey with a salty peanut butter. Simply delicious!

Unsweetened pancakes

Last version of pancakes — my personal favorite! Everything is very simple, but tasteful! Place pancakes on a plate and grease them with cottage cheese. Lay out a thin slice lightly salted salmon or trout, and a handful of arugula next to it. Top with balsamic sauce. I just adore him!

These could be thin pancakes with filling! I hope you will like my recipes and your household will be happy!

Bon appetit and delicious Maslenitsa! ;)