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Pancakes with raw minced meat. Pancakes stuffed with minced meat recipe with photo

Kitchen tools: deep bowl / saucepan, frying pan with a lid Ø20 cm, spatula, knife, plate, cutting board, blender, whisk, ladle, serving dish.

Ingredients

Step by step cooking with photo

Especially for you, I demonstrate with step by step photo recipe for pancakes with minced meat and making pancakes, as well as the process of making the filling. There are many options for its preparation - from beef with rice and boiled egg or from minced pork with mushrooms. They can be stuffed with potatoes and fried onions or stuffed with cottage cheese. Consider the option of cooking minced meat.

Cooking the filling

Minced meat can be prepared by yourself, or you can buy ready-made and stuff the pancakes well fried minced meat from pork or beef.

Heat 2 tbsp in a frying pan. l. vegetable (sunflower) oil and put 600 g of minced meat.
Chop the head of onions at random and start into the minced meat as soon as it changes color and turns gray.
Send your favorite spices there in the amount you prefer.
Add ¼ tsp to the contents of the pan. salt and cook for 10-12 minutes under a closed lid, stirring occasionally.
When the meat juice has evaporated, add ½ bunch of finely chopped greens.

The minced meat filling for pancakes is ready. It should be transferred to a separate container for cooling.

We bake pancakes

Kneading the pancake dough is the main and most important cooking process.

Pour 2 cups into a large bowl or saucepan. milk and 1 stack. kefir.
Drive three chicken eggs and mix with a whisk.
Pour ¾ tsp into the milk-egg mass. salt, 1 tbsp. l. granulated sugar and 2 stack. flour mixed with 2 tsp. baking powder.
Mix the contents of the bowl thoroughly with a blender until smooth.
V ready dough add 3 tbsp. l. vegetable oil and mix gently.
Heat a frying pan over high heat, grease the bottom with a little vegetable oil. Pour in some dough (it spreads well all over the bottom of the pan) and bake the pancakes at "above average" temperature.

Important!Fermented milk products in the dough make ready-made and cooled pancakes soft.

Starting a snack

You need to stuff the pancakes with the dark side inward, and the light side outward, since they have yet to be fried (reheated) in a pan or baked in the oven.
You can roll up a stuffed pancake with a tube or a triangle. I prefer the first option.
Having stuffed the pancakes, they must be fried, and preferably in ghee, which gives a specific taste to the dish. Fried in oil in a pan (you can use a grill pan for this purpose), steamed in the microwave or baked in the oven on stuffed pancakes immediately served on the festive table. If there are a lot of pancakes, some can be frozen and then reheated in any way.

Serving the dish

Stuffed with chicken or minced meat pancakes, as the first course of a delicious lunch, are served with a cup of chicken or beef broth. If as a dessert, then you can offer sweet black tea or coffee with cream.

And the sauce - tomato or soy sauce - is also very important in serving pancakes. But it is better to make sour cream by adding fresh finely chopped dill and basil to low-fat sour cream, black ground pepper, who likes - a clove of garlic and a little salt.

Video recipe

I propose to see detailed master class How to Make Small Thin Minced Pancakes, which walks you through each step, including how to wrap the pancakes before frying.

The blade for turning the pancakes should be pointed at the end.
The reverse side of the pancake is baked for no more than 10 seconds.
If the dough in milk, with fermented milk products turned out to be thick, it is diluted with a small amount of warm water.
If the finished minced meat is coarse and the filling is large chunks, you can grind it with a blender.
To get not crumbly, but mushy filling, so that the minced meat is more juicy, add a little heavy cream and mix the filling thoroughly with a blender.

Cooking and filling options

Try our recipe for stuffed chicken pancakes, and believe me, you will love this simple recipe.
Well, how can you do without sweets? Make pancakes with apples for dessert, and not only children, but also adults will appreciate your culinary talent.
Very easy to make ham and cheese pancakes are a great snack in anticipation of a late dinner.
Delight the family with an original and very a simple dish, having prepared pancakes with mushrooms, because nobody has refused mushroom filling yet.

Thank you for taking the time to read my recipe.... What meat do you prefer when preparing stuffed pancakes with minced meat? How often and do you generally serve this dish on a holiday? Share your work and do not forget to leave feedback on my experience in making this miniature, but very hearty snack... On the eve of Shrovetide feasts, as well as for every day, I wish everyone bon appetit.

Pancakes - traditional Russian dish, which appeared even among the ancient Slavs. An interesting legend about oat jelly spilled and baked in the oven is connected with its appearance. It is believed that then unusual pastries and came into use, so much so that today there are great amount cooking variations - these are pancakes with minced meat, lean, yeast or butter. And in traditional cuisines in other countries, they have undergone such changes that pancakes vaguely resemble.

It is not known for certain where the tradition of stuffing pancakes came from, but the fact that this dish turns out to be satisfying cannot be denied. Another positive quality is that there are many filling options - everyone will find it to their liking. Stuffed pancakes can replace both baked goods and a full meal. A step-by-step recipe will help please the whole family with delicious pancakes.

Cooking time is 40-60 minutes.

Pancakes with milk are more suitable for the filling - they are elastic and do not interrupt the taste of meat.

Pancakes with minced pork

For the filling, you can only take minced pork or dilute it with chicken - in this case, both minced meat is taken equal amount, and the cooking process does not change.

Ingredients:

Cup wheat flour;
1 liter of milk;
2 chicken eggs;
1 tablespoon of sugar;
1 teaspoon of salt;
¼ teaspoon of baking soda;
Oil for frying.

For filling:

1kg minced pork;
1 onion;
A pinch of pepper and salt.

Preparation:

Fry the minced meat in a pan, adding finely chopped onion. Season with pepper and salt.
While the minced meat is cooling, bake the pancakes.
Heat the milk a little until room temperature... Pour eggs into it, beat.
Add flour, sugar and salt to the resulting mass. Beat until the liquid is smooth and slightly viscous.
Dissolve soda in a little hot water, pour into the dough.
Let the dough steep a little - 10-15 minutes.
Bake pancakes in a hot skillet.
Put a little minced meat in the center of the finished pancake, wrap it in an envelope.

Pancakes with minced meat and rice

Rice helps to save a little on minced meat without sacrificing taste. As a result, the pancakes are tender and satisfying. Such a dish can replace a hot one. You can bake pancakes based on the previous recipe.

Filling:

500 gr. minced pork;
300 gr. rice;
1 onion;
black pepper, salt - pinch at a time.

Dough:

a glass of flour;
1 liter of milk;
2 chicken eggs;
1 tablespoon of sugar;
1 teaspoon of salt;
¼ teaspoon of baking soda;
oil for frying - vegetable or butter.

Preparation:

Prepare pancake dough: combine milk, eggs, sugar, salt and baking soda. Stir so that there are no lumps left.
Bake the pancakes in a hot skillet.
It is better to prepare the filling in advance so that it cools down a little.
Boil rice in slightly salted water.
Fry the minced meat with the addition of onions - chop it into small cubes, pepper and salt.
Mix the minced meat and rice.
Place the filling in the center of the pancake, wrap it in an envelope.

Pancakes with minced meat and egg

To prevent the filling from looking too greasy, you can add a boiled egg. The greens will add a little piquancy.

Ingredients:

0.5 kg of ground beef;
2 chicken eggs;
1 onion;
a small bunch of onions and dill;
vegetable oil- for frying;
a pinch of coriander, black pepper and salt.

Preparation:

Boil the eggs, peel them and grate them on a coarse grater.
Fry the ground beef in a pan with the addition of spices.
Pour the diced onion 10 minutes before cooking.
5 minutes before cooking - add the grated egg.
The filling is ready. It can be used to stuff any pancakes by folding them in envelopes.

Pancakes with minced chicken

Chicken pancakes are more dietary and less fatty. Plus, the chicken allows you to add a variety of spices to enhance the flavor.

Ingredients:

0.5 kg of minced chicken;
1 onion;
1 tbsp mayonnaise or sour cream - optional;
Curry, ground paprika, salt, garlic, coriander - pinch each.

Preparation:

Fry the minced chicken with the chopped onion.
Add spices and salt.
Squeeze 2 cloves of garlic into the ready-made minced meat.
The chicken may be a little dry. Sour cream or mayonnaise will help to make it more tender.
Stir the mixture thoroughly. Place in the middle of the pancake. Wrap the pancakes in envelopes or rolls.

Pancakes with minced meat are a complete meal that will come in handy at any time of the day. It is convenient to take them with you to work and use them as a snack or have a picnic, where pancakes will become an excellent gastronomic highlight of the program.

If you are an experienced hostess who does not need detailed step-by-step recipes for making delicious pancake fillings, with photographs and explanations, but simply “throw in the idea” of a dish in time, I will save you 20 minutes of time and immediately, at the beginning of the article, I will post the most popular and original delicious toppings for pancakes in one list.

Pancake filling "Spring"- Diced boiled eggs and green onions.
Filling "Nourishing"- The same boiled eggs, but onions, fried in oil.
Filling "Meat"- In a preheated pan, first fry the onion, then add the minced meat - all equally - and fry.
Filling "Student"- Mix boiled rice with minced meat from boiled liver.
Pancake filling - "Babushkina"- Cottage cheese with raisins and chopped apples.
Sweet filling for pancakes - "Gourmet"- Ground poppy is mixed with sugar, milk, egg and boiled until jam is thick. (this is a lovely old stuffing).
Another one sweet filling — "Sweetheart"- Thick jam or marmalade.
Simple filling - "Village"- Chop fresh cabbage very finely, and simmer in oil with onions.
Exotic filling for pancakes - "Caucasian style"- Eggplants are cut into small cubes and stewed with tomatoes and garlic. Warm filling is seasoned with grated cheese.
Delicious filling for pancakes - "In French"... Chopped mushrooms and onions are stewed with sour cream.
Filling "Royally"- with red caviar, caviar and sour cream and herbs.
Filling "Spicy"- with "Fitaki" cheese. Crush chopped parsley and dill with a crush, add garlic and beat thoroughly with cheese, let it brew and grease the pancakes.
Pancake filling "Amateur"- with Korean carrots and grated hard cheese.
Filling for sweet pancakes "Nut"- cut three oranges into cubes, mix with walnuts and a couple of tablespoons of honey, let stand for a while, and then fill the pancakes and fry in butter.
Pancakes with baking - " Old Russian "- while one side of the pancake is fried - pour any filling into the second in small pieces: mushrooms, fish, meat, vegetables, herbs, onions - and, turning over, fry the other side. The filling is "baked" inside the pancake.

About pancakes and pancakes

Live and learn! Recently I heard from one culinary “body guru” that there is a difference between the concepts of “pancake” and “pancake” (all my life I thought that this is just a variant of the same word!). This means that the maxim is sounded like this: "pancake" is a thick pancake, which is not intended for wrapping the filling in it (precisely because it is thick-walled), it is eaten like independent dish... And "pancake" is thin pancake, which can be eaten both separately and stuffed with a variety of fillings.

In the last article I reviewed different recipes(we read pancakes, we mean pancakes), now it's time to fill them with delicious fillings and see what methods of wrapping fillings in pancakes, as well as serving them to the table, exist.

Pancake dough recipes I will not give here - I just described them in detail in the article, choose not very "perforated", but thin, for example, or.

We will assume that we have already baked the pancakes and are now thinking - what delicious stuff to stuff them with? In fact, of course, the sequence will be exactly the opposite - first prepare the filling for the pancakes, cool it, and only then do the pancakes themselves.

However, there is another option - when we make pancakes for future use, for example, we do not plan to eat them right away, but we will freeze them - then there is no difference at all what to cook ahead - filling or pancakes ...

Minced meat fillings for delicious pancakes and pancakes.

We all probably did this more than once. simple filling for pancakes - stuffing with minced meat. Well, it would seem, what tricks and secrets can there be? We take the ready-made minced meat, fry it with onions and spices in a frying pan and put it as a filling in our pancakes. It's that simple!

Actually, the whole process can be described in the following photo - we took raw minced meat (any), onion, oil for frying (sunflower) and to add juiciness (butter) - grind everything, fry together - cool a little - add to the finished pancake as a filling.

But it turns out there are many options! I'll try to list the most popular ones:

1 The filling for pancakes is made with raw minced meat and raw onions, fried in a pan. 2 The filling for pancakes is made from boiled meat, which is pre-boiled, cooled, and then turned through a meat grinder (you can use raw onions, you can - with already fried ones). Such minced meat can be dryish and too crumbly, then you can use the additives listed below. 3 For juiciness, you can add a couple of tablespoons of sour cream to the minced meat filling and stew the meat with it in a pan. For the same purposes, you can add a piece of butter or a couple of tablespoons of the broth in which our meat was cooked.

To make the boiled meat more juicy, there is one "trick" - after the end of cooking, do not get it out of the broth right away, let it cool right in it. Well, take the meat, respectively, of medium fat content - then the minced meat from it will not be dry.

4 For juiciness and greater "viscosity" of the filling, you can add 1 tablespoon of flour and a piece of butter (50-70 grams), fry everything a little together and add half a glass of milk. Putting out the resulting mixture over medium heat, stirring constantly, we get, in fact, minced meat in white milk sauce... This will make it thicker, more convenient for stuffing pancakes. The filling will not spill out of the pancakes during the meal and will have a juiciness and "richness" of taste. 5 Now let's see what is often added to minced meat (besides onions and spices) for large volumes and a variety of flavors. Often add boiled rice, a little, about 1/4 of the total volume of minced meat (although this is a matter of taste).

By the way, don't be afraid to experiment with cereals in fillings! For example, I often do a mixture of minced meat, buckwheat, carrots and onions- it is very tasty and unusual. You can even take a mix from different kind cereals - there will be a very interesting taste and surprise effect for your guests, who will try to understand for a long time what you stuffed your pancakes with?

6 Also do minced meat mixture with onions and boiled egg... For 1 kg. minced meat is boiled about 5-6 eggs. Chop them finely with a knife and mix with the minced meat already fried in a pan.
7 Many people love stuffed pancakes minced meat and carrots with onions... Finely grate the carrots and fry them with finely chopped onions. And only then mix with the ready-made fried minced meat and stew together for a couple of minutes. I personally really like this filling, I just respect carrots :-), and some believe that carrots will give the filling a sweetish taste with meat, they say, it does not go well. Well, again, it's a matter of your taste. Carrots add juiciness to the pancake filling and a special taste.
8 Carrots can be replaced with many other types of vegetables- can be done with cabbage, celery stalk, with herbs, broccoli, etc. What will your imagination and taste tell you! But still, do not get carried away - the meat in this filling should play the main role, and vegetables, cereals, herbs, eggs, etc. - nevertheless, they are just additives that only improve the taste and add additional juiciness to the meat filling.

Filling for chicken liver pancakes - a step by step recipe with a photo.

Liver - useful product(contains a lot of valuable iron, as well as many other vitamins and valuable substances in an easily assimilated form). But, unfortunately, not everyone loves it for its specific smell. My daughter, for example, cannot stand a liver at all, and only pancakes with liver are an exception!

Chicken liver is a very popular product, it is more delicate in taste and composition than beef or pork, but you can use any kind of liver for this filling - the essence does not change. There is nothing complicated, first we will make the filling from the liver, while it cools down, we will bake our pancakes. The oven will be the most common - with milk, but certainly - thin. It is easier to wrap a large amount of filling in a thin pancake. With what more filling- the tastier, everyone knows this 🙂

For pancakes we will take:

2 eggs
2.5 cups milk
1.5 cups sifted flour
2 tbsp Sahara
3 tbsp sunflower oil
salt 1 tsp

For filling pancakes:

about 0.5 kg. chicken liver
1 large onion
vegetable oil for frying

1 Let's start with the filling - prepare the liver (so that it has time to cool down while we cook the pancakes). Remove the film from the liver, cut out solid inclusions, veins, leaving only the pulp.

2 Chop the onion and liver into medium pieces and place the onion in a skillet with butter.

3 When the onion is lightly fried, add the pieces of liver to it.

4 When the liver is ready (no red juice will be released during the cut), it will take about 10 minutes, let it cool down a little. And then - crank it through a meat grinder. If the filling is dry to your taste, add butter or sour cream to it.

5 Now let's make pancakes in a quick way. Add salt, sugar and eggs to warm milk. Whisk the mixture with a whisk or blender.

6 Add flour sifted through a fine sieve in small portions to the dough, continuing to stir it with a whisk.

7 Place the skillet on a preheat. When there are no lumps in the dough, add a little more sunflower oil to it and mix well.

8 The dough is ready. We begin to bake pancakes in a well-heated, lightly oiled frying pan, frying them on both sides until golden brown. Here's a stack of pancakes we got. Minced liver is also ready for further exploits.

9 It remains to wrap the minced meat in ready-made pancakes in any way convenient for you.

10 Ready-made stuffed pancakes must be additionally fried in butter, on both sides, in a hot frying pan under the lid. Serve hot, with sour cream and herbs.

Sweet curd filling for delicious pancakes.

I really love this filling for pancakes, pancakes with curd filling, probably the most frequent dish with pancakes on my table! More often, of course, this is a sweet filling (that's why it is so popular!), But you can mix cottage cheese with herbs and season with salt - this is also very tasty!

Let's take a better look interesting options sweet fillings with cottage cheese!

For example, like this -

For a sweet and aromatic curd filling, we need:

Fresh cottage cheese - 1 pack
Sugar - 2 tbsp. spoons
Lemon juice and zest (1-2 tablespoons)
Vanillin - 1 sachet
Butter - 50 gr.
Any berries at will

Pound cottage cheese in a bowl until pasty. Add sugar or icing sugar, vanillin, spoon lemon juice and the zest of half a lemon for flavor. You can add a little heavy cream, sour cream or even ghee for juiciness, but this is not necessary.

Wrap the filling in a pancake in any way convenient for you. If you like hot toasted pancakes - wrap so that the filling does not leak and fry in butter.

But you can wrap the pancake with an ordinary open tube so that the curd filling is visible and decorate on top with any fresh berries and, if desired, sprinkle with powdered sugar or sour cream. Very nice and elegant!

Even more tasty option curd filling!

You can take heavy cream and beat them to a stable foam state, then gradually drive in powdered sugar and cottage cheese there - you get an airy tasty filling, similar to the most delicate cream for the cake!

Pancakes with curd filling "Hungarian".

If thin pancakes are divided into two portions, smear one with apricot (or any other sweet) jam, and the second with cottage cheese (in addition to the above ingredients, grind one yolk into cottage cheese), twist them in open tubes, put on a plate, cutting off the uneven edges, and sprinkle with a little powdered sugar - you can get such an exquisite dessert - delicious and beautiful.

Cottage cheese and raisins filling.

You can add a handful of previously soaked in cold water raisins (to speed up the process - soak the raisins in boiling water).

Someone likes to add walnuts, someone - mixes cottage cheese with ready-made jam or berries - nothing will restrain your imagination here, except that the lack of the necessary products in the refrigerator ... 🙂

I write about the mass for the ingredients - it's entirely a matter of your taste and the amount of pancakes you plan to make. Someone loves very sweet, someone does not, someone will get a sour apple, someone - sweet, and cottage cheese can be different in taste - from delicate, sweetish, to - sour taste. Therefore, add sugar as you wish and taste.

Let's take:

Fresh cottage cheese - 1 pack
Apple - 2-3 pcs.
Sugar - 2 tbsp. spoons
Cinnamon - 1-2 tsp
Vanillin - 1 sachet
Butter - 50 gr.
Lemon optional

First, let's make a general curd base For filling. Let's crush the cottage cheese so that there are no pieces, until homogeneous mass... Add 1-2 tablespoons of sugar (powdered sugar can be used), vanillin, or a couple of tablespoons of cream or ghee. But I'll tell you a secret - and without them everything works out great! The apple will give us the juiciness we need.

Now we can go in two ways - add apples inside the pancakes along with the curd filling, or place them on top when serving.

1 OPTION- Rub the apples on a coarse grater (peel the peel!), Add a spoonful of sugar and simmer a little in a pan with a piece of butter and a spoonful of cinnamon - 10 minutes over medium heat. Cool it down. Wrap 1 tablespoon of cottage cheese filling plus 1 tablespoon of apple-cinnamon mixture in a pancake. We wrap the pancake with an envelope (as in the photo). Fry on both sides, like pies in butter. When serving, you can sprinkle with icing sugar.

2 OPTION- apples (you can take a peach, pear) cut into small cubes. In a hot frying pan, heat a stick of butter with 1-2 tablespoons of sugar and cinnamon. Add chopped apples to this mixture and simmer until soft. Fill the pancakes with the curd mixture, fry, decorate with the apple mixture when serving on top.

It is very good to add a spoonful of lemon juice and a little grated lemon peel to apples, when they are languishing in a pan, for taste - the aroma will be simply unique!

Curd filling for pancakes can be savory. And why be surprised, because cottage cheese is, in fact, the same young tender white cheese... In combination with herbs and other spicy additives (as in our recipe - with garlic) - cottage cheese will give a wonderful spicy taste our pancake. Where does the filling come from such an unusual reddish color? And this is already - secret ingredient, see it in the list of filling products.

But first, a few words about the pancakes themselves. Since they will not be sweet with us, sugar can not be added to the dough at all. But finely chopped greens must be added by mixing it into the pancake dough just before preparing the pancakes. The rest - the usual thin pancakes, which we have discussed more than once with you, for example, here

But back to the stuffing. What needs to be prepared:

100 g of cottage cheese
6 sun-dried tomatoes, cut in small pieces
4 tablespoons olive oil
1-2 teaspoons of cumin
1-2 cloves of garlic
1-2 carrots, boil or bake, then chop
salt and pepper

There is nothing difficult in preparing the filling - we collect all the ingredients from the recipe and mix them in a blender until they become a paste. Pre-crush the garlic with a press. Put the resulting filling on a pancake, twist it with a tight tube, press it slightly to keep its shape. Put on a plate and serve.

Ingredients:

Ham -200 -300 gr.
Hard cheese - 200 gr.
Green onions - bunch
Dill - bunch
Salt, black pepper to taste

Cut the ham very finely. Rub the cheese on a coarse grater. Finely chop the greens. Mix everything, salt and pepper to taste. For the bunch, you can not add anything, because, although the filling will crumble during the preparation process, but with further heating and frying of the pancakes, the cheese will melt and bind the filling, making it juicy, aromatic and very tasty.

Wrap the pancakes, best of all in a closed way - in an envelope or a closed roll, and fry in a skillet with a little butter - until golden brown.

These pancakes can be stored in the refrigerator for a couple of days cold, not fried, can be placed in the freezer for any shelf life, practically. Serve them hot and well "toasted", then the filling with cheese will show itself in all its gustatory glory!

And here is another one similar option such a filling -

Filling for breaded pancakes - egg, cheese and ham.

It seems to be - almost the same ingredients - but it looks completely different!

How to make such pancakes and such filling:

We take all the same ingredients as in the previous recipe, but we add greens to the pancake dough (only half a bunch of dill or green onions, finely chopped) - and in the filling - boiled eggs- 5 items.
Ingredients:

Ham - 300 gr.
Hard cheese - 200 gr.
5 eggs (4 boiled and 1 raw)
Dill - 0.5 bunch
Salt, black pepper to taste
Breading (crackers or ready-made bread mixture)

Cooking process:

1 Boil and cool 4 eggs in cold water (leave one egg raw for breading). Cut the ham and eggs into thin slices, grate the cheese on a coarse grater. 2 Prepare pancakes according to any recipe for thin pancakes, but add finely chopped dill (or other greens) right into the dough at the last stage of cooking. Bake the pancakes, before each new pancake - stir the dough from the bottom so that the flour and herbs do not settle to the bottom of the bowl. 3 Place the filling on the finished pancake as shown in photo 3: first a round slice of ham, then 2 round slices of eggs, sprinkle with cheese on top. 4 Roll the pancakes into an envelope as usual and start breading. Pour dry breading into a separate plate. In the other - a mixture of eggs and salt. 5 Brush each pancake with a beaten egg and salt, can be dipped in egg mixture, can be smeared with a brush. 6 Dip in breading and fry in a skillet with butter. Serve these pancakes hot.

These pancakes with delicious filling and crispy crust turn out to be very unusual.

Filling for pancakes with mushrooms - "Pancake bags"

For the mushroom filling we need:

champignon mushrooms 500 g
onion 2 pcs.
processed cheese "creamy" 100 g
pepper
greens
onion feathers

Cooking like this:

1 Wash green onions and mushrooms thoroughly and dry slightly. Mushrooms, if they are champignons, it is better not to wash, but simply peel off the skin - this way they will not take excess water. 2 Cut the mushrooms into cubes of medium size and fry in a pan with butter for about 10 minutes. When the water evaporates from them, add the chopped onion... Fry until tender. We set to cool. 3 Mix the melted cheese with finely chopped green onions(or other herbs). Mix the cooled mushrooms with this mass. Salt and pepper to taste. 4 Put the filling on the pancake and wrap it in a bag, tying the top of the “bag” with a green onion feather or any long sprig of greens. You can use cheese strips (made from smoked pigtail cheese) for these purposes. It is best to form such pancake bags from still warm, not cooled down pancakes.

By the way, absolutely any filling can be placed in such bags. On festive dish pancakes bags look very original and intriguing!

In general, this filling recipe is similar to the very first recipe - pancakes with meat, only we will replace the meat with chicken fillet.

We need:

Chicken fillet - 0.7 -1 kg.
Onions 5-7 pcs.
Butter 1 tablespoon
Olive oil-3-4 tbsp
for broth Celery roots, parsley, carrot, onion
Spices - Salt, bay leaf, black pepper, curry, hot pepper pod

Cooking this delicious filling is very simple, but a little time consuming. For 30 minutes, boil the chicken fillet in the broth, with the obligatory addition of spices, celery root, parsley and carrots with onions. Cool and turn through a meat grinder.

To prevent the filling from being dry, you need to add more onions. Peel and brown 5-6 onions, or rather, even fry in oil until golden brown. For tasty chicken filling it is a well-toasted onion that suits the most! It is good to add a little curry here - it goes well with the chicken and will give a nice yellow tint to the entire filling. Add salt and pepper to taste. Dry chili peppers can be added for flavor.

Mix the finished onion with the minced chicken, salt and pepper, if there are not enough of them. We fill the pancakes with filling and fry them on both sides, if we plan to serve them right away. But these pancakes can be frozen in the freezer, they keep their shape well and their taste does not spoil after thawing.

Buckwheat pancakes with cottage cheese and salmon - a variant of fish filling.

Still, I decided to insert another recipe for pancakes, which I have not yet described anywhere - a recipe for buckwheat pancakes. And we will make the filling for it from delicious fish - lightly salted salmon with cottage cheese. Mmm .. this is delicious!

To get so beautiful and delicious buckwheat pancakes we will have to tinker with the dough (yeast dough). But do not be afraid of difficulties, everything is not at all difficult for such experienced chefs like you and me 🙂 But it will take a lot longer than if we were making ordinary quick pancakes without yeast.

Let's take:

2 tbsp. buckwheat flour
3.5-4 tbsp. milk
3 eggs
12.5 g fresh yeast
0.5 tsp salt
2 tsp Sahara
2 tsp butter, melt
3 tbsp vegetable oil

1 Sift the salt and flour through a sieve into a deep bowl, where the dough will be kneaded. Keep in mind that it will increase in volume by 2-3 times, when it rises - take a high container right away. Heat 2 2 cups milk to warm temperature. Add yeast, sugar there, mix everything and add the resulting mixture to the sifted flour. Add yolks and melted butter, mix everything and place in a warm place, covered with a towel so that the dough does not dry out. 3 When the dough has risen 1-2 times, stir it and add the whipped egg whites and vegetable oil to it. Stir until the dough is smooth. Leave in a warm place for another hour. 4 Bake, an hour later, in a hot frying pan, pouring out the dough in a thin layer and quickly distributing it over the hot surface of the frying pan - then the very "cherished holes" that many housewives want to achieve when making pancakes will appear. 5 Put the pancakes in a pile and start making the filling.

For the filling, take:

200 g homemade cottage cheese
2-3 st. l. sour cream
half a bunch of dill
250-300 g lightly salted salmon

6 Rub the cottage cheese through a sieve, add sour cream, a small pinch of salt, finely chopped dill and mix well until pasty. 7 Lubricate the pancake curd mass, put salmon slices on it and roll up. It will be even tastier if you serve pancakes with sour cream, garnished with herbs.

How beautifully and quickly you can wrap spring rolls - Video Tip.

Probably, it's time to stop .. Although there are a lot of recipes for pancake fillings! Enjoy your tea with pancakes and enjoy your time at the stove. Do everything in a good mood and your pancakes stuffed with a wide variety of fillings will certainly work out!

Stuffed pancakes - flavorful, satisfying and tasty dish loved by many adults and children. Pancakes with minced meat turn out to be very appetizing, but various vegetables are also suitable for the filling, fresh fruits, mushrooms, cottage cheese or rice. A wonderful treat can be quickly and easily baked in your kitchen, or you can prepare such a snack for future use by freezing it in the freezer.

Pancakes stuffed with meat are a great option for everyday and festive table... It is best to prepare a pork filling - it will make the dish more tender and spicy.

Required products:

wheat flour - 0.35 kg;
eggs - 3 pcs.;
whole milk - 750 ml;
sunflower oil - 35 ml;
salt - 4-5 grams;
sugar - 30 grams;
minced pork - 0.3 kg;
bulb;
parsley, dill - 5-6 branches.

Cooking:

First you need to prepare the dough. Combine milk, eggs, sugar and salt in a deep bowl. Mix the products thoroughly.
Then pour the flour in small portions, continuing to stir the mixture. When the flour lumps are completely dissolved, add sunflower oil to the dough.
Take a frying pan, grease it, put it on fire and heat it.
Pour some dough into it and fry the pancake on one side and the other. Bake in this way the right amount products.
Now you need to prepare the stuffing for minced pancakes. Mix the pork with salt and pepper, and then fry in oil.
Chop the onion, add to the minced meat and simmer for another 15 minutes. At the end of frying, add chopped herbs - you get the perfect meat filling for pancakes.
You need to start stuffing the treat. A little stew put in the middle of the baked tortilla, then cover it on both sides and roll it up in the form of a tube.

A gorgeous appetizer is ready. You can fry pancakes on both sides or bake in the oven. Serve with sour cream.

With zucchini

Delightful dish with original filling, which will surely be appreciated by all household members during a family meal. And the combination of hearty pancakes with zucchini and dairy products gives the treat fresh taste and an appetizing look.

Required products:

flour - 250 grams;
milk - 200 ml;
eggs - 2 pcs.;
butter (butter) - 20 grams;
salt, sugar - to your taste;
cottage cheese - 150 grams;
zucchini (small size) - 1 pc.;
boiled meat - 100 grams;
cheese (hard) - 170 grams;
garlic pepper - 4 grams.

Cooking:

In a large bowl, combine eggs, salt, milk, sugar and melted butter. Then add flour and dissolve it well, whisking the mixture with a whisk. When the dough is smooth, you can start baking the pancakes.
Fry them in a hot pan on both sides until all the dough is used up. Put the finished pancakes on top of each other.
Wash the zucchini and cut into strips, season with salt, then place in a saucepan with butter and simmer for about 15 minutes.
Put the finished zucchini in a bowl, add cottage cheese, meat and grated cheese to it. Then add the garlic pepper and stir.
Put the filling in the cooled pancakes, and then roll them up with an envelope.

A stuffed snack can serve as a full breakfast before the start of a busy day, or perfect for lunch.

With the addition of rice to the filling

Guests who come to dinner can be fed stuffed pancakes with the addition of rice and meat to the filling. Chopped boiled veal with crumbly groats are perfectly combined products, thanks to which the treat acquires an exquisite and unique taste.

Required products:

chicken eggs - 3 pcs.;
flour - 450 grams;
soda - 5 grams;
water - 450 ml;
milk - 0.5 liters;
rice (long) - 80 grams;
sugar - 20 grams;
salt - 10 grams;
oil (refined) - 35 ml;
meat (beef or veal) - 600 grams;
broth - 200 ml;
onions - 2 pcs.;
ground pepper - 4 grams.

Cooking minced meat and rice pancakes:

Boil the beef in salted water, then cool and grind in a meat grinder.
To make a dough, you need to take eggs, mix them with water and milk, and then stir with a whisk. Add sugar, soda, oil, salt to the resulting liquid, add flour and beat using a mixer.
Let the dough stand for about 25 minutes, then bake thin pancakes.
Cut the boiled meat into small cubes and fry until golden crust.
Wash, peel, chop the onion and put on fried meat... Then add broth, spices and simmer for 8 minutes.
Rinse the rice well, put it in a saucepan, add water and cook. Then cool.
Mix the grits and fried meat, then wrap the resulting filling in pancakes.
Fry the appetizer in sunflower oil on both sides.

The treat is ready, you need to put it on a beautiful dish and decorate with chopped herbs. TO meat pancakes you can serve hot sauce.

Cooking with potatoes

A fragrant and nutritious treat that delicate taste will surely please the kids. In addition, it is not at all difficult to cook pancakes with potatoes and meat, so even a novice cook can easily master this recipe.

Required products:

flour - 250 grams;
chicken eggs - 2 pcs.;
refined oil - 25 ml;
fresh milk - 580 ml;
salt - to your liking;
sugar - 20 grams;
potatoes - 0.7 kg;
minced meat - the same amount;
bulb;
butter fat - 23 grams;
garlic - 2 cloves;
allspice - 1-3 grams.

Cooking:

To prepare the dough, break the eggs into a plate and remove the yolks. Then add salt, sugar to them and beat well.
Pour milk into the mixture and add flour, stirring constantly. When it is completely dissolved, add the sunflower oil.
Beat the egg whites with a whisk, then gently pour them into the dough and mix until smooth.
After that, you can start baking pancakes. We must try to make them thin and elastic.
Peel, wash and boil the potatoes.
Fry the minced meat until half cooked.
Peel the garlic and onion, rinse with water and chop. Put onion in a frying pan with oil and fry until light brown.
Make mashed potatoes from ready-made potatoes, mix it with meat, season with garlic, pepper, butter and fried onions.
Now you need to fill the pancakes, fold them into a triangle and fry the appetizer in a pan.

Stuffed pancakes with potatoes go well with salad from fresh vegetables, adjika or ketchup. You can eat the treat both hot and cold.

Pancakes with minced meat and mushrooms

Pancakes with exquisite filling of mushrooms and meat will conquer even the most sophisticated gourmets. This sumptuous dish is perfect for a lunchtime snack or it can be the perfect treat for a family gathering. We will knead the dough with kefir, take a liter of low-fat product.

You will also need:

flour - 280 grams;
olive oil - 45 ml;
sugar - 35 grams;
salt - 3 grams;
eggs - 2 pcs.;
minced meat - 0.6 kg;
bulb;
carrots - 100 grams;
oyster mushrooms (fresh) - 250 grams.

Cooking:

Combine eggs with granulated sugar, salt and beat well with a fork or whisk. Pour kefir, flour to them and mix. You need to try to make the dough runny, otherwise the products will turn out thick.
Now we need to bake pancakes. To do this, pour a little dough into a hot frying pan greased with lard, let it spread along the bottom and fry on both sides. When the cakes are ready, they must be put in a plate and cooled.
To prepare the filling, you need to take the minced meat, put it in a pan and fry until half cooked.
Cut vegetables, combine with meat and simmer for 15 minutes.
Wash the oyster mushrooms and cut into cubes. Place them in a separate skillet and fry in olive oil.
Combine minced meat with mushrooms, salt, season with spices and mix.
Put the filling on the baked flatbread and wrap it so that you get a tight roll. Then all products must be fried until a brown crust forms.

You need to eat pancakes with minced meat and mushrooms hot, with your favorite sauce or mayonnaise.

A very aromatic treat is obtained with a filling of mushrooms, honey agarics or milk mushrooms.

Egg recipe

Products with the addition of eggs are much tastier than traditional pancakes with meat. Such an appetizer can be an excellent breakfast that will energize you for the whole day or a full dinner at home.

Required products:

water - 200 ml;
milk - 180 ml;
salt - to your taste;
vegetable oil - 100 grams;
eggs - 2 pcs.;
bulb;
flour - 450 grams;
boiled meat (any) - 650 grams;
eggs (boiled) - 5 pcs.;
broth - 45 ml;
rice - 120 grams;
butter - 40 grams;
pepper, spices - 3-4 grams.

Cooking:

Water, raw eggs, milk, salt, flour, place in a blender and beat.
Take a frying pan, grease with fat, heat it up and start baking pancakes. Put the finished products in a plate and cover with a towel.
Sort the rice, add water and cook. Cool the prepared cereal.
Cut the onion into cubes and fry in oil.
Grind the meat using a meat grinder. Boiled eggs grate and mix with minced meat. Then add fried onions, broth, rice, pepper, salt and stir.
Now each cake must be filled with filling and rolled into a neat roll.
Fry the products on both sides in a pan.

The treat with minced meat, rice and egg is ready, it is better to serve it with sour cream sauce... Decorate the finished dish with parsley sprigs.

Required products:

minced chicken - 0.9 kg;
bulb;
milk - 700 ml;
eggs - 4 pcs.;
vegetable oil - 100 ml;
flour - 270 grams;
sugar - 20 grams;
cheese - 70 grams;
greens - 1 bunch;
salt, pepper, spices - 5 grams.

Cooking:

First you need to prepare the filling. You need to take the onion, peel it and cut it into small cubes.
Put vegetable slices in a preheated pan and simmer slightly. Then add to the bow minced chicken and fry for about 20 minutes. Salt the finished filling, season with pepper and spices.
To make the dough, you need to mix milk, eggs, sugar, salt and flour and beat thoroughly. Add 20 ml of butter to the resulting mixture and bake pancakes from it.
Allow the finished cakes to cool, and then start stuffing them. To do this, put the filling on the pancakes and roll up in the form of an envelope.
Now the products need to be laid out on a baking sheet covered with parchment, pour grated cheese on top and place the blanks in the oven preheated to 190 degrees.

You can choose any meat, taking into account your own preferences, but there are several secrets that will help make the filling much tastier:

Finely chopped garlic and green onions add extra flavor to the minced beef.
To make the meat tender, creamy taste, you can add one tablespoon of sour cream or cream to the finished filling.
Several types of meat can be used for stuffing pancakes. It is especially juicy and less high in calories from pork and chicken.
The cheese added to the poultry filling will make it very tasty.
A wonderful option is the filling of boiled meat(chopped) with the addition of fried onions and carrots.
If you add a little to the minced meat during frying tomato paste, then it will acquire an original, sweet and sour taste.

It is recommended to season the minced meat for pancakes with your favorite spices and herbs. And so that the filling turns out without pieces and in its consistency becomes similar to a pate, you need to crush the minced meat in a blender. You can come up with your own combination of products for the filling, the main thing is to cook pancakes with good mood and then they will definitely turn out delicious.

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