How to make thin pancakes for stuffing. The most delicious fillings for pancakes - meat, fish, hearty, sweet

I will write another article about pancakes. There is another interesting topic - stuffing for pancakes. I think it will come in handy on the eve of Shrovetide, and it will simply be of interest to those who want to diversify, so to speak, a pancake table.

In past articles, I have described quite different cooking recipes, lush, thin, from rye or wheat flour, etc. There will also be about which of them are best suited for stuffing them with various fillings. Such pancakes should be thinner, but durable. So, read about it in previous publications.

Here I decided to collect for you some of the most, in my opinion, simple, original and delicious fillings for pancakes. Among the proposed variations, you will find fillings, both sweet - with cottage cheese, apple, banana, as well as meat, fish, mushroom and others.

Let's start with the most original and cool.

For cooking you need:

• Crab sticks or crab meat - 1 pack (200 gr.).
• Boiled eggs - two or three at your discretion.
• Green canned peas - a bank of 200 gr.
• Milk of any fat content (you can use cream) - 200 ml.
• Drain. oil - 30 gr.
• Wheat flour - 2 table. lies.
• Green onion - a couple of feathers.
• Salt, if needed, a pinch.

Such a composition is prepared with sauce, and therefore, first of all, we will make it. For this you should:

- melt the butter in an enamel bowl;

- add flour to the butter and stir to cook for a couple of minutes on a medium flame;

- pour milk into the resulting mass (cold or warm does not matter, the main thing is not hot), mix everything well to get a homogeneous composition;

- remove from heat, salt the sauce a little, if necessary, and let it cool.

The next step is to collect the filling itself. To do this, we combine chopped eggs, crab sticks and onions in one bowl, add green peas to them, which should be thrown into a colander before adding.

We fill our mixture with the prepared, cooled sauce, mix everything and start our pancakes with this composition.

To prepare you will need to take:

• Any mushrooms (you can use both forest and champignons or oyster mushrooms) - 350 gr.
• Onion sweet onion - 3 heads.
• Carrot - 1 pc.
• Eggs - two is enough.
• Vegetable and plum. butter.
• Any spices and salt to taste.

How to cook mushroom stuffing in pancakes

1. If the mushrooms are frozen, they must be thawed and fried with the addition of butter and vegetable oil. If you take fresh forest mushrooms, be sure to clean them before frying, rinse several times and boil until half cooked.

2. Eggs should be hard-boiled, cooled, peeled, chopped with a knife or rubbed with a regular fork.

3. We clean the onions and carrots, cut the “tearful” vegetable, grate the carrots, fry the vegetables together in vegetable oil until soft.

4. We mix all the cooked ingredients in one bowl, if necessary, add some spices, salt, stuff our pancakes with the composition.

You should take:

• Fresh or freshly frozen salmon fillet - 250-350 gr.
• Mushrooms - 0.25 kg.
• Dill - a small bunch.
• Sweet-salty butter - a piece.
• Ground black pepper and salt.
• Hollandaise sauce (you can cook it yourself, you can buy) - 180 ml.

Cooking process:

- Wash the mushrooms, cut not too finely, fry in a pan until they become soft. Set aside, put on a plate, let cool.

- Defrost salmon beforehand if the fish has been frozen. In this case, it is best to defrost this product in its natural environment, that is, in the refrigerator. It is not necessary to defrost the fish in warm water or in the microwave, as it will lose its taste and may even deteriorate.

- Boil the fillet in salted water for 5-6 minutes. We take the fish out of the water, let it drain and put it to cool.

- Grind the dill, mix it with the sauce.

- Cut the cooled salmon fillet into small pieces, put a spoonful in the center of the pancake, a little mushrooms and a mixture of dill and sauce on top.

- We wrap the napkins. So we repeat with each.

- In a frying pan, heat the butter, lay out the products, pour them on top with the rest of the sauce, fry a little on both sides.

On a note! Instead of frying in a pan, pancakes with salmon filling can be baked in the oven, laying them on a baking sheet, greased with oil. This will take 10 minutes at a baking temperature of 200 degrees.

Here, see for yourself on the cheese, this recipe is op by a professional chef, so it's a little fancy.

We take:

• Spinach - 0.5 kg.
• Parmesan cheese - 120 grams.
• Mozzarella - 120 gr.
• Ricotta - 150 grams.
• Gorgonzola (can be excluded) - as much as ricotta.
• Green onions - a bunch.
• Fat from 20% cream - 70 ml.
• Flour - 2-2.5 spoons.
• Milk - 500 ml.
• Butter - a piece of 60-70 grams.
• Salt, nutmeg, pepper to taste.

Step by step recipe.

1. Mix the melted butter, flour, milk and spices in a saucepan, bring to a boil and stir the sauce until you see that it thickens. Next, salt, put the nut composition, cream, mix, boil for a couple more minutes and remove to cool.

2. Spinach should be washed, cut, fried for 2-3 minutes, add pieces of ricotta, gorgonzola and half of the prepared parmesan to it. Mix everything, pour over two tablespoons of the prepared sauce, sweat over a fire. At the end of frying, pour chopped green onions into a saucepan / frying pan.

3. Place the filling in pancakes, twist, place the food on a baking sheet. Grate the remaining mozzarella and parmesan, sprinkle your products with them, send to the oven at 180-200 degrees, bake for 15 minutes.

The finished treat should be served hot, pouring over the prepared sauce.

And now more famous recipes for pancake fillings will go

What you need:

• Meat tenderloin (pork, turkey, veal, beef, etc.) - 0.5 kilograms
• Boiled eggs - 4 pcs.
• One bulb.
• Spices for meat and salt.

How to prepare meat filling for pancakes.

- Rinse the meat tenderloin, send it to salted water, cook until tender. At the same time, remember that it will take much more time to cook beef than to cook pork, and even more so rabbit or poultry meat.

- We drain the water from the meat, let it cool, and then cut it into pieces and twist it in a meat grinder, thus making a kind of minced meat.

- Add minced onion and grated on a coarse grater, previously sauteed in oil, mix the ingredients, if necessary, salt them, pepper, sprinkle with your favorite spices.

- Three testicles on a grater, mix with the rest of the mass. Everything is ready, it remains to put the resulting mixture into the pancakes and twist the treat with envelopes.

Attention! If desired, such a filling can be supplemented with stewed cauliflower, sauerkraut or some other ingredients to your taste, the meat can be used both in the form of minced meat and chopped into pieces.

Eating these pancakes is pleasantly hot immediately after cooking, or you can freeze them for storage and take them out as needed.

Normal hepatic

Cooking Ingredients:

• Beef or pork liver - half a kilogram, maybe a little more.
• Chicken eggs - 3 pcs.
• Bulbs - 2 pcs.
• Carrots - 1-2 to your taste (you can not use carrots in the recipe at all).
• Oil, salt, pepper.

Cooking method:

1. Peel the carrots and onions, chop finely, fry until soft and golden in color.

2. Boil the liver (salt the water for cooking a little), cool, scroll in a meat grinder.

3. Boil the eggs, let them cool, chop finely.

4. Mix all the ingredients in one bowl, while it is better to put the fried vegetables on paper towels beforehand in order to remove excess fat from them. Add pepper and salt to your taste, mix everything, fill your pancakes with the finished composition. You can serve food to the table!

If desired, before serving, the dish can be additionally fried on both sides, so it will warm up and acquire a beautiful tasty crust.

The following set of ingredients is required:

• Any minced meat, it is best to take a mixture of beef and pork or pork and chicken - 0.5-0.6 kg.
• Onion - 1 medium sized head.
• Spices for minced meat, salt.

Cooking process.

Spread the minced meat over the entire pan, add chopped onion to it, fry for several minutes until tender.

Salt the hot mass, if you need to add a little spices for minced meat, mix. Stuff your pancakes with the resulting mixture.

This filling for pancakes, if desired, involves adding chopped hard-boiled eggs or any greens.

For pancakes with egg and rice, you need to prepare:

• Rice (boil until cooked, add a little salt) - 1.5 cups.
• Chicken eggs (hard boiled) - 3 pcs.
• Fresh green onions - a bunch.

How are we going to cook this dish?

- Peel the eggs, chop with a knife, fry in butter along with the chopped onion.

- Mix the cooled ingredients from the rice pan.

- Stuff the cooked pancakes with the composition, fry the flour products on both sides in a pan.

This dish is best served with cold sour cream.

Needed for cooking:

• Chicken breast - 500-600 gr.
• Any semi-hard cheese - about 100 grams.
• One bulb.
• Sour cream - a couple of tablespoons.
• Garlic clove, fresh dill, ground pepper, salt.

Cooking method

Wash the chicken breast, boil until cooked, disassemble into fibers, fry in a frying pan in vegetable oil.

At the end of cooking the breast, send finely chopped onion, garlic, spices, salt, dill to it, mix and fry without a lid for about 5 minutes.

Add grated cheese and sour cream to the hot mixture removed from the heat, mix the ingredients well and you're done, you can spread them on pancakes, roll up and serve for dinner.

It is necessary to prepare for the recipe for pancakes with cottage cheese and cream filling

• Cottage cheese (preferably homemade or fatty) - 300 gr.
• Fatty cream - half a glass.
• Milk - 3-4 tablespoons.
• Sugar - 2-3 dessert spoons (can be replaced with any jam to your taste).

How to make a sweet delicious pancake filling

- Mash the cottage cheese with a fork, mix it with milk.

- Sweeten and pour in the whipped cream, gently mix the mass, spread on pancakes, roll up envelopes, you can eat.

Ingredients:

• Boneless dates - 100 gr.
• Small bananas - 6 pcs.
• Lemon or ready-made lemon juice - 2 tablespoons.
• Ground cinnamon on the tip of a knife.
• Sugar - 1-2 tablespoons without a slide.
• Ground ginger - the third part of a teaspoon.

How to cook

Rinse the dates, cut into small pieces.

Remove the peel from bananas, mash the food with a fork, sprinkle with cinnamon, sugar, ginger, mix. If desired, bananas can not be crushed, but simply cut into 2 parts and used, so to speak, as a whole.

We send dates to the resulting composition, sprinkle everything with lemon juice, mix, put in pancakes and wrap.

Serve such a treat with tea, pouring your culinary masterpiece with chocolate or any jam.

On a note! To prepare this dish, choose the smallest bananas, they are sweeter and then you can not use sugar at all in the recipe.

Filling for pancakes - apple

Required products:

• Apples - 0.5 kg.
• Peeled almonds - 50-70 gr.
• A pinch of ground cinnamon and nutmeg.
• Sugar - 2-3 tablespoons.
• Natural honey in the amount you like.
• You can also use raisins in this recipe if you like.

Cooking process:

- Peel the apples from the insides and skin, cut into cubes, send to the pan.

- Sweeten the fruit, cover it all with a lid and cook on the weakest fire for about ten minutes. Constantly products need to be checked and interfered with. Fruit pieces should caramelize.

- Crush the almonds, mix with honey and spices, add ready-made apples to the nut, mix the products and you can create your own treat.

Experts advise using yellow varieties of apples in this recipe, but if you take fruits with sourness, it is best to add a little more sugar during the cooking process.

All the fillings for pancakes described above are most suitable for filling thin lacy pancakes, popularly referred to as pancakes. Yeast or thick pancakes can also be served with the indicated compositions, but it is better to use them as a regular addition to the dish and consume them with a spoon along with the flour product, washing it all down with tea.

Ways to beautifully wrap the filling in pancakes (video)

I hope everything was clear and all the recipes will be prepared and tested.

Good luck and all the best!

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

Lifehacker has repeatedly shared recipes for pancake dough and even told,.

You can choose one of these options or bake your own pancakes. The main thing is that the dough fits the filler.

Meat

Ingredients:
● 350 g of boiled meat (low-fat pork or beef);
● 2 medium bulbs;
● salt, pepper to taste;
● butter for frying.

Boil the meat and chop finely. Finely chop the onion and fry in butter until translucent. Add meat to the skillet. Salt, pepper and fry for about 10 more minutes. Put the filling on the pancakes and wrap.

chicken

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

Boil the breast in salted water, cool and cut (or pass through a meat grinder). Saute finely chopped onion in butter until translucent. Mix chicken and onion, add crushed garlic, sour cream and cheese, grated on a coarse grater. Salt, pepper, mix thoroughly. Stuff pancakes, folding them into an envelope, and fry a little in butter.

Hepatic

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

Peel onions and carrots, finely chop. Boil the liver and pass through a meat grinder. Fry onions and carrots, at the end of frying add the passed liver to them and fry for a few more minutes. Boil the eggs, finely chop and add to the liver, onions and carrots. Salt, pepper and mix well. Make pancakes. Fry further if desired.

Sausage

Ingredients:
● 300 g "Doctor's" sausage;
● 100 g of hard cheese;
● 50 g of sour cream;
● 0.5 tsp. mustard.

Skip the sausage through a meat grinder. Grate the cheese on a coarse grater. Mix sausage meat, cheese, sour cream and mustard. Stuff the pancakes with the mixture. Ham can be used instead of boiled sausage, and cream cheese can be used instead of hard cheese.

With salmon and dill

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

Wash the mushrooms, chop and fry in butter for about 5 minutes (until they become soft). Boil salmon fillet (4-5 minutes). Chop the dill and mix with the hollandaise sauce. Put a little fish, mushrooms in the center of each pancake, pour over the sauce and pepper. Roll pancakes into triangles and send to a baking sheet with high sides. Top the pancakes with the rest of the sauce. Bake for 10-15 minutes at a temperature of 180 ºС. There are hot.

With salmon and mascarpone

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

Aksenya/Depositphotos.com

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

Crab

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

Let's prepare the sauce first. To do this, melt the butter, add flour and cook over medium heat for 2 minutes, stirring constantly. Then pour in the milk (without ceasing to stir) and cook until thickened (about 5 more minutes). Salt to taste and remove from heat. Finely chop the crab sticks and hard-boiled eggs for the filling. Onion cut into rings. Mix crab sticks, onions, eggs and green peas (drain liquid first). Fill the resulting mixture with sauce. Wrap the filling in pancakes.

egg

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

Hard boil eggs, peel and finely chop. Also finely chop the green onion. Mix the ingredients, add a little mayonnaise (preferably homemade) and salt. Filling stuffed pancakes.

With fried eggs and ham

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

Lubricate the pan with butter (a little) and heat the finished pancake on it on both sides. Crack an egg into a bowl. Put the ham and a little grated cheese on the pancake. Then carefully pour the egg from the bowl into the center. Wrap the edges of the pancake so that the egg does not spread. The higher the temperature, the faster the protein will set. Therefore, you can cover the pan with a lid. When the fried eggs are fried, remove the pancake from the pan and repeat everything with the next one. This amount of ingredients will make eight pancakes.

Cheese with spinach

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

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

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

Stuff the pancakes and place in a buttered baking dish. Bake for 25-30 minutes at 200 ºС. Sprinkle the finished pancakes with mozzarella and the remaining parmesan. Serve with sauce.

Cheesy with broccoli

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

Heat cream over low heat. Stirring constantly, add grated cheeses and salt. Continue stirring until the cheeses have melted and the sauce has thickened. Then remove from fire.

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

Put broccoli (3-4 pieces) on cooked pancakes and pour over cheese sauce. Roll up the pancakes and pour the remaining sauce on top.

Cheese spicy

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

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

Curd cream

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

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

Curd with raisins

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

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

mushroom

Ingredients:
● 300 g wild mushrooms (frozen);
● 3-4 medium bulbs;
● 1 medium carrot;
● 2 chicken eggs;
● salt, pepper to taste;

Defrost mushrooms, chop and fry over medium heat in butter and vegetable oil. Separately, fry the onion and carrot in vegetable oil until golden brown. Hard boil eggs and chop. Combine all ingredients, salt and pepper. Stuff pancakes with stuffing. It is best to bake thin non-yeast pancakes.

Mushroom with cheese sauce

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

koji6aca/Depositphotos.com

Finely chop the mushrooms and onion and fry in vegetable oil. Add flour and stir. Then pour in milk, add sour cream, salt and pepper. Mix thoroughly and bring to a boil. Spread pancakes with the resulting filling, roll them up and place them in a baking dish. Sprinkle with grated cheese and put in the oven for 15 minutes at a temperature of 200 ° C.

cabbage

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

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

Beetroot

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

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

Zucchini

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

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

With bell pepper

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

Wash the peppers, remove the seeds (see how to quickly remove the seeds from the pepper) and cut into thin strips. Peel onion and garlic and finely chop. Sauté the onion in olive oil (about 5 minutes). Then add pepper to it, salt. Simmer vegetables covered over medium heat for 15 minutes. Mash the tomatoes with a fork and, together with the juice, add to the pan to the onion and pepper. Simmer covered again for 15 minutes. At the end, add garlic and red ground pepper.

teresaterra/Depositphotos.com

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

walnut

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

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

Chocolate

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

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

Caramel with strawberries and almonds

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

Prepare the caramel sauce in a saucepan or heavy saucepan. To do this, pour sugar into a saucepan and add a little water (you just need to moisten the sugar). When the sugar is completely dissolved, pour the warmed (!) cream into it. Whisking vigorously, let the sauce thicken and remove from heat.

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

Honey

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

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

Banana

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

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

Combine orange juice, icing sugar, jam and butter in a saucepan. Put on 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 over low heat. Serve with pancakes "Suzette".

Lemon with meringue

Whip cream or use ready-made. Grind the zest of half a lemon and send to whipped cream along with a spoonful of lemon cream and lemon juice (the second half of a lemon). Beat until creamy. Break the meringue into pieces and mix with the remaining lemon cream. Lubricate the pancakes with whipped cream with lemon and add the meringue mixture. Roll up and sprinkle with powdered sugar on top.

Apple

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

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

Blueberry

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

In a small saucepan, combine orange and lemon juice and blueberries. Bring it to a boil over medium heat, add the zest and cinnamon and reduce the heat to low. In a bowl, mix cornmeal and water so that there are no lumps. Add flour as well as cane sugar to the pan with the blueberries. Cook until thickened. Remove from fire and cool slightly. For this filling, thick pancakes such as fritters are best suited.

Berry - mix

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

Wash the berries and place them 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 pancakes with a berry mix, folding them into an envelope or a triangle.

nilswey/depositphotos.com

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

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

Stuffed pancakes, pies with a golden crust are a mandatory attribute of home tea drinking. Delicious pastries and fragrant brewed tea are able to gather the whole family at one table. Each housewife has her own, special cooking recipe, thanks to which stuffed pancakes turn out to be unusually tasty. Someone makes them with cottage cheese, someone with cherries. Someone prefers with meat filling, and someone with fruit. Pancakes are also good because they can be prepared in reserve and put in the freezer, and then simply warmed up for breakfast or dinner.

If you want to pamper your family, cook delicious stuffed ones they have very simple. First, for pancakes, you need to prepare the dough. To do this, you need 450 g of flour, a liter of water or milk, two eggs, a tablespoon of sugar and 2/3 teaspoon of salt. Salt, sugar and eggs are mixed and half of the milk is added, flour is added and beaten until smooth. Then the remaining milk is added and everything is thoroughly mixed with a whisk or in a blender. If lumps remain in the dough, it can be filtered through a sieve.

The next step is baking. The frying pan is heated and greased with oil. The dough is poured with a ladle in a thin layer (about 1-2 mm) over the entire bottom. Immediately, as soon as the lower part is browned, the pancake is removed and stacked on a plate. If the pancakes begin to stick together, they can be smeared with melted butter or vegetable oil.

Now you need to decide what will be Minced meat can serve as cottage cheese, cheese with ham, liver or even fish.

Curd filling: For her, you need to take 800-900 g of cottage cheese, 2 tablespoons of sugar, and 1 egg. Cottage cheese is carefully ground with egg and sugar.

Meat and rice filling: for it you will need a glass of rice, 0.5 minced meat and an onion. Rice is boiled in salted water and washed. The onion is finely chopped and fried together with minced meat in a frying pan with butter. The resulting fry is mixed with cooked rice.

Ham and Cheese Stuffing: for cooking you will need a pound of ham, 200 g of cheese, 50 g of cream and an onion. Ham and onion are cut into thin strips, then fried in vegetable oil, cream is added, salt and pepper to taste. Cheese is added to the ham. When it melts, the filling is ready. As a result, it should turn out thick and viscous.

Mushroom filling: for it you will need 400-500 g of mushrooms and 2 onions. Mushrooms are suitable for any - fresh, frozen or canned. Fry them in vegetable oil and a few minutes before they are ready, add onions to the pan. Salt, pepper and chill.

Liver filling: for it you need to take 200 g of liver, rice and onion. The liver is washed, cleaned of films and finely chopped. Onions are peeled and chopped, and then fried with liver in vegetable oil. There also add 100 g of boiled rice. Salt, pepper and mix thoroughly.

Filling fish: for it you will need 500 g of fish (pollock or hake), 5 eggs and 1 onion. The fillet is washed, cleaned of skin and bones and boiled in salted water, into which you can throw a sprig of dill for flavor. Ready fish is disassembled into small pieces. Eggs are hard boiled, peeled and cut into small pieces. Onions are fried until golden brown. Fish, eggs and onions are mixed, salted, peppered and fresh parsley or onions are added.

The next step is the formation of pancakes. On the fried side, on the edge, spread a tablespoon of minced meat and wrap it in the form of a rectangular pie. The formed pancake is fried in a frying pan until golden brown. If you decide to take fish as a filling, then stuffed pancakes can not only be fried in a pan, but cooked in breadcrumbs. To do this, the envelope, before being fried, is dipped in a mixture of eggs and milk and rolled in breadcrumbs.

Before serving, stuffed pancakes can be poured with sour cream or jam, depending on the filling.

The original Russian dish, beloved in every family, can be prepared in many ways. Fry simple pancakes with condensed milk for breakfast for the family. Or make stuffed pancakes for a festive treat. And among them there are real masterpieces of culinary art. The fillings for pancakes use meat and minced meat, fish and caviar, vegetables and herbs, fruits and berries. And in a pancake, as well as in pita bread, you can wrap a salad with chicken or crab sticks.

In 2018, Maslenitsa is celebrated from February 12 to 18. And we have already thoroughly prepared for the festive Shrovetide week. Learned how to start a classic. They also baked and tried pancakes. For those who do not like dairy products, I described recipes and mineral water.

In this article, we will look at how to cook the most delicious fillings for pancakes. And also we will analyze some ways of effectively serving this dish on the table. After all, it is very important not only to cook deliciously, but also to decorate it beautifully for the festive table.

History of pancakes in Russia

Who invented pancakes remains a mystery. There is a version that once someone left oatmeal jelly in the oven, which was fried and seemed delicious to many, it was in 1005. After that, the dish was improved more than once and it turned into pancakes familiar to us.

William Vasilyevich Pokhlebkin, a historian and connoisseur of Russian cuisine, suggested that pancakes appeared in Russian speech from the word “mlyn” - “grind”.

Before Maslenitsa, our ancestors celebrated the Komoeditsu holiday, the awakening of bears from hibernation. Bears were called "komami", and on a holiday they were given a gift in the form of pancakes. That is, the saying sounded “the first pancake is comAm”.

Now this saying, familiar to many, means only one thing - the first pancake did not work out and turned into a ball of dough in a pan.

Previously, pancake dough was not made from wheat flour, but buckwheat or oatmeal was used. In the books of Elena Molokhovets, a recipe for buckwheat pancakes is described, where they are called “Russian” or “red”. So there even the addition of wheat flour in the recipe is not provided.

And we, as in ancient times, are again waiting for the holiday and baking ruddy, hot pancakes. This is not only homemade food - they are prepared in cafes and restaurants, sold in stores. Various toppings for pancakes will make them a gourmet dish, or a sweet dessert.

Recipe for pancakes with minced meat

The filling prepared in this way remains juicy and does not fall out when cutting the pancake.

These pancakes are ready-made and can be stored frozen for quite a long time. They are perfect for breakfast or any snack during the day. Shall we start cooking?

We will need:

Cooking:

I cut the washed and dried meat into small pieces. I cut the onion randomly. How the products are cut does not matter.

To a heated pan with large quantity vegetable oil pour chopped onion. Saute the onion, stirring occasionally, until lightly browned.

Put the meat on the fried onion. So it will better retain the juice inside the pieces. When the pieces of beef are slightly fried, add a little water. Because then we need to no longer fry the meat, but stew.

Meat loves freshly ground pepper. Fragrant black peppercorns I crush with a knife on a cutting board and sprinkle our dish with them. At the same stage and salt.

Using peppercorns is not important, you can take ground.

While the meat is stewing, we start the dough for. Choose any recipe, just consider the meat filling. In the dough for such pancakes, I do not pour sugar at all. At the same time I bake pancakes and stir the meat in a frying pan.

When the meat is almost ready, sprinkle it lightly with flour and add a small piece of butter. We mix all this stuff. Meat juice seizes with flour and thickens.

Now I add milk to the pan with meat. My meat was not too juicy and I poured a whole glass of milk. If your meat is juicy and there is a lot of liquid, then add no more than half a glass.

At the same time, pancakes are baked in a pan nearby. Very convenient and fast, and everything is at hand. We got a juicy beef stew in a milky, thick sauce. Looks very appetizing. Let the meat cool down for ten minutes. And the whole family has already fled to the smell. They look with hungry eyes and wonder if everything will be ready soon.

I transfer the beef, along with the sauce, from the pan into the blender bowl and interrupt at high power. The filling is ready. Now we stuff all the pancakes with it. Put a spoonful of the filling on the pancake and wrap it with a roll.

Pancakes should be toasted before serving. In a frying pan, heat a spoonful of butter and a spoonful of vegetable oil. And now fry pancakes stuffed with meat on both sides until golden brown.

Finally, the dish is ready and I can feed my family and go online to write down the recipe! We serve stuffed pancakes with sour cream, even with any unsweetened sauce. Your men will be delighted!

Sweet filling for pancakes with cottage cheese, poppy seeds and cherries

Everyone in our family loves this gourmet dessert. I cook it quite quickly and easily. Since I bake pancakes in two or even three pans at the same time. You can do it easily too.

Cherry can be replaced with another berry or jam.

First, I baked a lot of small pancakes - I will wrap the filling in them. And a few pieces of pancakes in the largest frying pan. You will need them to wrap three pancakes in one.

We will need:

Cooking:

1. I made pancakes for this filling on. You can bake according to your favorite recipe. I pour milk into a saucepan and put it on fire. I immediately add poppy seeds and two tablespoons of sugar.

2. After the mixture has boiled, boil for 15 minutes, stirring constantly. Remove from heat and cool 30 minutes at room temperature. When the filling has cooled, grind the poppy seeds with a blender.

3. Queue of the next stuffing. I sprinkle the cottage cheese with powdered sugar and add 0.5 teaspoon of vanilla sugar.

To make the cottage cheese more homogeneous, beat it with a blender or mixer.

4. For the third filling, we need fresh, canned or frozen berries. For example, cherry. If you use frozen, squeeze it well from excess juice after defrosting. Of course, the bones should be removed.

5. Lubricate one pancake with cottage cheese and twist it into a roll. We spread the poppy filling on the second one and fold it in the same way.

6. On the third, we make a “path” of berries and also twist it into a tube. Thus, we got 3 pancakes with different fillings. What's next? It is necessary to connect all three tubes together.

If you also baked pancakes of different sizes, now take a large one.

7. On it we evenly lay 3 pancakes with different fillings and twist them together.

8. We put all the stuffed pancakes prepared in this way in the refrigerator. Let them rest there for at least three hours.

9. To make the serving beautiful, cut the pancake across so that all 3 fillings can be seen. And place cut side up on a plate.

This is such a beautiful looking dish. Surprise your guests and family not only with an unusual look, but also with the amazing taste of our pancakes. They are like cakes!

Appetizer of pancakes stuffed with crab sticks

Do not forget just that the filling is salty and the sugar in the recipe must be reduced or completely removed.

Cooking:

In a bowl, put 5 tablespoons of mayonnaise or sour cream and 3 chopped garlic cloves. Finely chop the dill and add to the sauce and mix everything.

Finely chop the crab sticks. They can be added to the sauce, or you can put them separately. I do the second option.

Lubricate the pancake with sour cream / mayonnaise sauce, herbs and garlic, put a lettuce leaf on top (washed and dried). Sprinkle finely chopped crab sticks on top.

Now wrap it in a tube. When all the pancakes are wrapped, put them in a cold place for a couple of hours.

This cold appetizer should be allowed to rest so that the mayonnaise soaks the filling.

After two hours, we take out and cut each roll obliquely. There will be 2 or 3 pieces, depending on the diameter of your pancakes.

This appetizer will be a bright detail of your festive or everyday lunch. As you can see, it will not be difficult to make it even for those who do not like to bother with cooking at all.

The toppings can be changed to your taste, or you can make several options at once - fantasize!

Buckwheat pancakes with baking

In our time, pancakes are made mainly from white flour, and earlier such pancakes were called "German". But the original Russian pancakes were made from rye, oatmeal or buckwheat flour. If you want to make buckwheat pancakes, start.

Flour composition: half wheat, half buckwheat.

In this recipe, we make pancakes with bacon. What it is? In fact, the pripek is the same filling, only we do not wrap it, but put it in the dough itself or the filling is placed on one side of the pancake.

We will need:

Cooking:

Boil the ham in salted water and cool. Chop the greens, bell pepper and chicken fillet very finely. Pour everything into a bowl and season with mayonnaise. This salad will be the filling for pancakes.

Pour the dough into the pan and you can immediately put a little stuffing on the pancake with a spoon. We wait a minute when one side grabs and turn the pancake over.

The pripyok is baked together with the second side of the pancake.

If time is short and you do not want to lay out the filling every time, then just mix it into the dough.

These pancakes can be served without sauce. By themselves, they are hearty, and beautiful, and most importantly - delicious!

All these dishes will undoubtedly decorate any festive table. But I want to discuss with you another interesting option, how to serve pancakes in a non-trivial way, so that both guests and relatives will be surprised at your culinary skills.

Pancake "bags" with mushrooms and sauce

Such "bags" can often be seen in restaurants of Russian cuisine. Wrapping pancakes in this way is not so difficult, and the effect will be stunning. Almost always, these bags are with mushrooms. Although no one will forbid us to put in them any filling that we like. However, today these will be classic fillings for pancakes with champignons in a creamy sauce.

We will need:

Cooking:

1. Bake pancakes according to your favorite recipe and proceed to the filling.

2. Cut fresh mushrooms into slices. We heat the pan, pour a couple of tablespoons of vegetable oil and put the mushrooms. Fry until the liquid is completely evaporated and golden brown.

3. Hard boil 2 eggs and cut into small cubes.

4. For the sauce: melt the butter in a frying pan, add the flour and rub the mixture until smooth. Gradually add milk and boil the sauce until it thickens. Add ketchup or tomato paste and stir. Salt and pepper to taste and cook the sauce for another 20-30 seconds.

5. Add fried mushrooms and boiled eggs to the sauce, mix everything, fry together for another 1 minute.

6. Now spread the filling (about 1 tablespoon) in the middle of the pancake and fold it into a "bag". We fold the edges of the pancake by 1 cm, when the whole pancake is assembled, a bag is formed, which must be tied up.

7. You can use pigtail cheese (disassembled into thin pieces), green onions or any greens for a garter. If you are using a green onion feather, pour boiling water over it beforehand - this way it will be more plastic and will not tear. We tightly tie the pancake "bag" so that the filling does not fall out.

We baked a big dish of amazing pancake bags with mushrooms. Pleasure not only for the stomach, but also for the eyes! Bon Appetit!

In this article, we have discussed with you delicious recipes for pancake fillings and a beautiful serving for everyday and festive tables. Surprise guests and experiment. And I thank everyone who cooked with me today!

In order to cook about 10-14 pieces of pancakes (depending on how well you know how to pour the dough into a pan and how thin they will turn out), 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 love about this recipe is the ratio of ingredients. Pancakes are not greasy at all, and they do not need to be lubricated with additional butter.

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

Beat them well with a whisk. So let's say uniformity.

Pour the milk into the egg mixture...

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

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

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

Thoroughly mix the pancake batter. It should be smooth, silky, without lumps and easy to drain from the whisk.

Now we heat the pan and grease it with sunflower or creamy (as you like) oil with a brush. Butter is great, as it has a creamy-nutty taste, pancakes are tender and fragrant. Just melt 10-20 g of butter in a saucer in the microwave (20 seconds should be enough) and grease before each pancake baking.

I want to give a little advice to those who have just started their culinary journey. With the help of a ladle, we scoop up the dough (about 2/3 of a ladle, depending on the diameter of your pan) and pour it into the center of the pan. Of course, we keep the pan on the weight, there is nothing to beat the stove for, we need it! ;) Now in a circular motion we distribute the mixture over the entire surface. We return to the fire. I tried to capture this moment in the photo. If there is not enough dough, quickly add to the “passes”.

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 somewhere else for a minute and a half. I turn over with a regular plastic spatula, a metal one can damage the surface of the pan. First, I run a spatula around the circumference of the pancake, lifting the edges, and then slip it under the middle of the pancake and quickly turn it over. The board gradually gets hotter and hotter. Therefore, each next pancake needs less time than the previous one, until you turn down the power of the stove. I bake pancakes on medium heat, otherwise you won't keep track of them! In this way we bake the rest of the pancakes.

Let's get to the delicious toppings.

caramelizing apples

If you have kitchen assistants, use them. For the first apple filling, we need, in fact, an apple, sugar, raisins and ricotta. Peel the apple and cut it into small cubes.

Put them in a small saucepan.

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

On medium heat, we will begin to caramelize our apples. More precisely, we will cook apples in syrup. Stew the apples in their own juice with sugar for 7-10 minutes. They will become soft and sweet. Optionally, you can add a pinch of cinnamon. Let's take it off the fire.

Pancakes with apple filling

Let's collect the first version of our pancakes. We spread one or two pancakes on a plate, grease with ricotta, spread the 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 filled pancakes. Many guests liked this option, it somehow remotely resembled the taste of strudel, and cinnamon (if you add it) will add spice 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 guests! So, again put a couple of pancakes on a plate and grease them with natural (Greek) yogurt. Pre-cut the fruit (any) into small pieces, spread on top of the yogurt. I used contrasting fruits: sour kiwi and sweet banana and tangerine slices. But here it's a matter of taste. Add your favorite fruits, it can be seasonal, because pancakes can be prepared not only for Maslenitsa! Pour liquid honey on top, if desired, add 1-2 tsp. (the recipe is on the blog!) - this is the very unexpected bonus.

Another version of sweet pancakes is ready. It is very loved by children, it has a pleasant combination of fruits and honey with salty peanut butter. Just a meal!

Unsweetened pancakes

The last version of pancakes — my personal favorite! Everything is very simple, but tasteful! Put pancakes on a plate and grease them with curd cheese. We spread a thin slice of lightly salted salmon or trout, and a handful of arugula next to it. Top with balsamic sauce. I just love it!

These can be thin pancakes with filling! I hope you enjoy my recipes and your family will be satisfied!

Bon appetit and delicious Shrovetide to you! ;)