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Pancakes and fillings for them. Stuffed pancakes with minced meat

Svetlana Markova

Beauty is like a precious stone: the simpler it is, the more precious!

Content

These ruddy suns are traditional Russian dish accompanying Orthodox and pagan holidays: you just have to remember Maslenitsa. They are loved by people of all ages, the number of their recipes is in the hundreds, but is it possible to eat pancakes on a diet and are their low-calorie variations with bran, cereals and different kinds flour? What components of pancakes can harm the figure, and how to keep yourself from getting better from rice?

The benefits and harms of pancakes

The main danger in this dish during a diet (and losing weight in general) represents its calorie content, mainly due to the presence of flour in the recipe. Traditionally, it is wheat, recognized as "useless" for the body, since it is deprived of all useful properties inherent in the grain due to too thorough cleaning. Only fast carbohydrates remain, which provoke sharp rises in sugar, and they are already hitting the figure. Wheat flour is especially dangerous from this position when dieting in diabetics.

Where else are the benefits and harms of pancakes? Consisting of:

  • Sugar is a forbidden food on all diets, which also adds calories to them.
  • The oil in which pancakes are fried adds calories and unhealthy fats, especially if it's sunflower oil.
  • Yeast - is present in some pancake recipes; in all diets, it is also prohibited, because provoke fermentation in the intestines.
  • Milk - definitely useful product due to the high proportion of calcium, however, lactose, which is a sugar, does not benefit the figure.
  • Eggs are needed in moderation by the body as a source of protein.

Pancakes with a diet

Taking into account the calorie content of this baking ( yeast pancakes in milk - about 217 kcal per 100 g), during weight loss, it is not welcome. If you are considering eating pancakes while on a diet that involves severe calorie cuts, it is best to ditch the idea. With a low-carbohydrate diet (sports drying, BUCH, etc.), such a dish is also prohibited, but it is used in the Ducan diet, only according to a special recipe. However, if you are interested in whether it is possible to eat pancakes while losing weight according to the rules healthy eating, then they are allowed with some reservations:

  • eat in the morning;
  • take light fillings;
  • revise the composition;
  • do not get carried away with obesity.

Diet pancakes

If you look again at foods that are particularly harmful to your figure, and exclude them from the recipe, you get pancakes for a diet, or, more precisely, less dangerous for weight loss. First of all, such a dish completely loses sugar, which only has the function of creating a sweet taste - the consistency of the dough does not lose anything. If you have a sweet tooth, add a spoonful of honey, but it's better to come up with a filling made of fruits or berries - it will not be worse.

Diet pancakes imply a few more modifications to the basic recipe:

  • They are yeast-free - add baking soda / baking powder for splendor.
  • They are cooked on a non-stick coating to avoid the use of fats. If the pancakes stick to the pan, brush with a napkin with a drop of olive oil.
  • Taken skim milk, and preferably lactose-free, or water.
  • For pancakes, coarse flour is used, preferably not wheat. If there is no finished product, you should buy a coffee grinder and grind all the cereals or flakes (brown rice, buckwheat, oatmeal are good).

Pancakes according to Ducan

A diet on which this dish replaces losing weight with bread and does not allow you to get bored without tasty additions for tea or breakfast, this is Pierre Ducan's weight loss system. At the attack stage, which is the starting one and implies a rapid decrease in volumes, flour is prohibited, but special pancakes according to Ducan are allowed. They can be cooked with or without bran, with starch, in water, in kefir. The taste is different from the classic, but it is a good alternative from which you will not get fat while dieting.

Dukan bran pancakes

A simple option that is used as a bread substitute and combined with vegetable fillings- unleavened bran pancakes according to Dukan. If you want sweets, add a sweetener, but doctors advise you to stay away from such foods as much as possible on your diet. The composition of these pancakes is devoid of harmful components:

  • oat and wheat bran (3 tbsp. l. in total);
  • lactose-free milk - half a glass;
  • small egg.

The cooking process is standard, it makes no sense to describe it step by step. It is only important to add that to the correct pancake consistency, the dough is diluted with boiled water, and if the egg is large, you can remove the yolk - this way you will also reduce the calorie content of the pancakes. The working mixture before frying (use a special pancake maker so as not to take oil) must be left for half an hour so that the bran swells in the liquid.

Pancakes on Dukan on kefir

You can completely refuse milk during this diet, giving preference to kefir. Look carefully at the list of components to keep it as short as possible. Making low-calorie pancakes on kefir according to Dukan is easy:

  1. Pour 2 tablespoons of starch and any bran with a glass of fresh kefir of minimum fat content and forget for an hour.
  2. When the pancake dough changes its consistency (the bran is swollen), add a couple of small eggs, a little salt. You can add sweetener if you want a sweet taste.
  3. Add water for a thinner consistency and bake the pancakes as usual.

Pancakes according to Dukan without bran

The density of such baked goods is slightly higher than that of the classic, so it is similar to American pancakes. Dukan pancakes without bran are based on starch (rice or corn) and skim cheese which are taken over a tablespoon. Milk is mixed with them (it is desirable to keep the fat percentage at the level of 1.5%) and boiling water, which in total should be about 150 ml. For the elasticity of the pancakes, egg white is introduced into the dough. Splendor can be given with slaked vinegar soda.

Oat pancakes

Among all the types of flour that are used in the diet, in order to increase the benefits of baking and reduce the harm, oatmeal deserves special love of the housewives. It can be made from rolled oats, and some do not even grind them, although oat pancakes then they will be denser and less tender. Keep in mind that baked goods will have a bitterness due to their base. If you keep pondering whether pancakes can be eaten on a diet, here are 3 options that are definitely allowed. The frying process is not described, because it is standard.

Flourless oat flakes pancakes

This baking option has a low GI, so it is well suited for diabetics. If we consider the composition, then these pancakes from oatmeal flour-free are almost identical to traditional yeast-free, but they are unsweetened and slightly denser. Cinnamon and vanilla essence that can be omitted - these are optional elements. The dough must stand before frying so that the ground (through a blender) oatmeal swells, otherwise there will be lumps.

The composition is as follows:

  • a glass of large oatmeal;
  • a glass of milk mixed with water;
  • egg;
  • some soda and salt.

Pancakes stuffed with cottage cheese

To make stuffed pancakes, you just need to wrap the filling in a thin pancake baked in a pan? Yes and no. Despite its apparent simplicity, this dish has many secrets. First of all, for different fillings you need different pancakes- thin for meat, and thick for cottage cheese; kefir for fish and caviar, and milk for ham and offal, but fruit fillings (for example, pancakes stuffed with bananas) are generally best suited to pancakes made from corn flour... In addition, many housewives believe that the taste of this dish changes depending on how the cake is rolled! The Land of the Soviets will help you learn some of the rules for making stuffed pancakes and share the best recipes fillings (breaded, with fruits, vegetables, sausage). By the way, cook delicious pancakes you can also in a multicooker.

How to cook stuffed pancakes: little secrets of the craft

To begin with, you have to prepare both the pancakes and the filling in advance, and let them cool completely. However, remember that the filling should not be frozen, so it is usually not put into the refrigerator.

Don't put too much of the filling - if the pancake breaks out and it spills out, you and your guests are unlikely to enjoy it.

Stuffed pancakes with minced meat

If you plan to additionally bake your masterpiece in the oven or fry in a pan, special pancakes are needed for it. They are fried on one side only and are not stacked on top of each other, but allowed to cool on several plates.

What can you stuff pancakes with? Fillings for them are:

  • semi-liquid - caviar, cottage cheese, jam, pates, mashed apples and other fruits
  • cut - ham, chicken, sausage, eggs, salads, seafood, red fish, cheese
  • mushy - minced meat and shrimp, liver, cabbage, buckwheat, mushrooms, potatoes

Pancakes with semi-liquid fillings are never baked, except for cottage cheese, but stuffed with minced meat, buckwheat or cabbage with mushrooms - almost always, after cooking, they will go to the oven or to the pan again. Additional fried pancakes are very tasty if there is cheese in the filling.

How to wrap stuffed pancakes: a master class

We will introduce you to the six most common ways in which you can wrap the filling in a pancake.

For semi-liquid fillings, a simple tube or French corner is usually used.

Simple tube

How to stuff pancakes
  • grease the pancake with the filling evenly, leaving about 1 cm clean around the edge
  • wrap the edge, measuring 2-3 cm
  • fold the folded edge in half again
  • roll a neat tube around the resulting thick core

In this way, you can roll pancakes without filling to pour them with condensed milk, jam, honey or sour cream. You can even use the straw for chopped fillings if you grind all the ingredients enough.

French corner (open triangle)

  • spread the filling on half of the pancake
  • fold the pancake in half, covering the greased side with the unlubricated
  • fold in half again so that the oiled side is inside

As you can see, this is the usual, widespread way of folding a pancake in four. And the exotic name arose in the 19th century because of the then popular French pancakes with cream and fresh raspberries.

Cut fillings are usually wrapped in a bag or closed tube.

Pouch

  • to create a bag, place the filling in the center of the pancake with a slide or a ball
  • gather edges evenly towards the center
  • firmly press the edges of the pancake to each other with your fingers - they should stick together a little
  • tie the bag with a scallion feather, a strip of cheese, or just a ribbon

Pouches are the only wrapping method for which hot pancakes are used, only from a frying pan - otherwise the pouch will open. If you missed the moment and the pancakes no longer stick together in the bag, grease the edge a little with thick fat sour cream.

Closed tube

  • place the filling in a rectangle just above the middle of the pancake, not reaching the edges
  • fold the side edges inward
  • cover the filling with the remaining short edge
  • roll the pancake into a tube, leaving the filling in the middle

Cash-like fillings keep their shape well, so they are wrapped in a double triangle and the most common way is an envelope.

Double triangle

  • slide the filling into the center of the pancake
  • cover with one edge so that it reaches almost the middle of the filling
  • wrap the remaining edge on both sides upward to form a triangle with equal sides
  • roll one of the corners down again, to the opposite side of the triangle, completely covering the filling
  • bend the remaining two corners in the same way to make a small triangle again

Envelope

  • form a rectangle from the filling so that it touches the long side of the middle of the pancake
  • cover the filling with the short top edge of the pancake
  • wrap the side, right and left parts
  • gently turn over the already covered filling once
  • wrap the remaining edge of the pancake up to make a tight rectangle

Both the envelope and the double rectangle are usually fried additionally. First, this must be done on the side on which the edges of the pancake are wrapped, then turn it over.

Stuffed with meat pancakes "Like grandma's": a classic recipe with a step-by-step photo

This dish requires thin pancakes cooked in milk, baked on only one side, with a minimum amount of butter. They should be dry to the touch, otherwise the dish will turn out to be too greasy.

Required Ingredients:

  • ready-made pancakes (the amount depends on the size)
  • beef - 800 g
  • eggs - 3 pcs.
  • onion - 1 pc. medium size
  • garlic - 3 cloves
  • bay leaf - 3 pcs.
  • black pepper - 4 peas
  • allspice - 4 peas
  • salt to taste
  • sunflower oil - 2 tbsp. spoons
  • butter - 50 g

Step-by-step instruction

  1. Wash the meat well.
  2. Pour water into a saucepan, add garlic, bay leaf, allspice and black pepper, put on fire.
  3. When the water boils, put the meat in it.
  4. Let the broth simmer, remove the foam and cook the meat until tender - about 1 hour or more.
  5. Hard boil the eggs, then grate them on a coarse grater.
  6. Cut the onion into small cubes and fry in sunflower oil to a translucent state.
  7. Cut the finished meat into pieces and grind in a blender or pass through a meat grinder.
  8. Mix well the chopped meat, eggs and onions, do not forget to salt.
  9. Melt the butter and pour into the minced meat. Stir well again.
  10. Put 1-2 tablespoons of minced meat on 1 pancake and wrap with an envelope.
  11. Fry the prepared stuffed pancakes in a pan until crisp.

Stuffed pancakes with minced meat and rice

For this dish, you will need exactly the same pancakes as for the previous one.

Required Ingredients:

  • pancakes ready
  • pork - 400 g
  • beef - 400 g
  • onions - 3 pcs. medium size
  • rice - 100 g.
  • vegetable oil - 3-4 tbsp. spoons
  • fresh herbs (dill, parsley, basil) - 1 bunch
  • salt to taste
  • ground black pepper - to taste

Step-by-step instruction

  1. Pass the pork and beef through a meat grinder.
  2. Simmer the minced meat without salt and oil for 10 minutes.
  3. Add 2 tablespoons to the minced meat. spoons vegetable oil, salt, black pepper and simmer until tender.
  4. Cut the onion into small cubes and fry in oil until golden brown.
  5. Place the cooked onion in a colander or strainer to drain excess oil.
  6. Cook the rice in salted water until tender.
  7. Chop the herbs and mix with the boiled rice.
  8. Mix well all the ingredients of the filling - chopped meat, rice with herbs, fried onions.
  9. Wrap the filling in the pancakes with an envelope or double triangle and preheat in the oven or you can fry them in a pan in egg batter.

Pancakes stuffed with cottage cheese and raisins

Although the filling of such pancakes is quite liquid, they can be additionally heated in the oven or fried on butter, although you don't have to. But pancakes must be taken with kefir or yogurt - thicker and more puffy, so that the filling does not appear through the holes.

Required Ingredients:

  • pancakes ready
  • cottage cheese - 0.5 kg
  • raisins - 1 glass
  • sugar - 3 tbsp. spoons
  • vanillin - 1 sachet
  • lemon juice- 1 tsp

Step-by-step instruction

  1. Raisins are good, but wash quickly with hot water - don't let the raisins swell.
  2. If necessary, grind the cottage cheese a little with a blender to break up large grains and lumps.
  3. Add sugar, lemon juice, vanillin and raisins to the curd, stir.
  4. Beat the curd mass with a broom.
  5. Place the finished filling in the refrigerator for at least 2 hours to allow the raisins to absorb the moisture that comes out of the curd.

The curd filling is ready, wrap the pancakes and bon appetit.

Pancakes "Exotic" with banana puree

Pancakes with fruit fillings- old and favorite dish our children. And by the way, you can stuff them not only exotic fruits(banana, etc.) - exactly according to the same principle, fillings are prepared from the usual for the middle strip fresh apples, pears and pumpkins.

Required Ingredients:

  • ready-made pancakes - it is best if they are made from a mixture of corn and wheat flour, or from wheat flour with the addition of semolina
  • bananas - 1.5 kg
  • lemon juice from one lemon
  • vanillin - 1 sachet
  • coconut flakes - 2 tbsp. spoons
  • any nuts - 2 tbsp. spoons

Step-by-step instruction

  1. Chop the bananas until puree with a blender.
  2. Add vanilla and coconut to the banana puree.
  3. Squeeze the juice out of the lemon, add it to the puree.
  4. Crush the nuts in a mortar, add in mashed potatoes and mix well.
  5. Place the finished filling in a cool place for 40 minutes to mix the flavor of all the ingredients.

If you decide to use pumpkin instead of bananas, you must first steam it with sugar. To do this, cut 800 g of pumpkin into small cubes, add 4 tbsp. tablespoons of sugar and 150 g of water and simmer over low heat until completely soft. After that, drain the water and then follow the recipe.

Stuffed pancakes with ham and cheese

Such pancakes can be cooked with ham or with any kind of sausage, as well as with sausages or wieners. because main ingredient- not ham at all, but cheese! It is better to use thin pancakes.

Required Ingredients:

  • pancakes ready
  • ham (sausage) - 200 g
  • cheese - 200 g
  • onion - 1 pc.
  • butter - 80 g
  • mustard - 1 tsp
  • cream - 2 tbsp. heaped spoons

Step-by-step instruction

  1. Melt the butter in a skillet.
  2. Chop the onion as small as possible and sauté it in oil.
  3. Cut the ham into strips and lightly fry together with the ready-made onion.
  4. Add the cream to the onion and ham and simmer for 2 minutes.
  5. Rub the cheese on a fine grater and mix with more hot ham with onion.
  6. Add mustard to the mixture and mix well until smooth.
  7. This filling is great for wrapping in a bag.

Pancakes stuffed with red fish and cucumber

This is one of the few fillings that do not have special requirements for pancakes - you can even use delicate pancakes to prepare such a dish.

Required Ingredients:

  • ready-made pancakes - any
  • slightly salted red fish - 300 g
  • processed cheese - 200 g
  • cucumber - 400 g
  • green onions - 1 bunch
  • fat sour cream - 100 g

Step-by-step instruction

  1. Cut the fish into thin strips.
  2. Peel the cucumber and also cut into thin strips.
  3. Finely chop green onions and mix with sour cream.
  4. Place the filling on the pancake in this order: first a strip of fish, on it - a layer of onion with sour cream, a strip of cucumber on top, and cover with a sheet of processed cheese.
  5. Roll the pancake up with a closed tube.
  6. Cut the pancake tube in half and place vertically on a plate.

Pancakes "Russians" stuffed with buckwheat, mushrooms and chicken

This is traditional recipe, according to which our distant ancestors often cooked festive pancakes for Shrovetide. Such a filling can not only be wrapped in each pancake, but also baked in the oven in the form of a pancake pie.

Required Ingredients:

  • ready-made pancakes made from wheat or rye flour
  • buckwheat - 300 g
  • chicken breasts- 600 g
  • onions - 3 pcs. medium size
  • mushrooms - 700 g
  • butter - 80 g
  • sunflower oil - 4 tbsp. spoons
  • salt to taste
  • bay leaf - 2 pcs.

Step-by-step instruction

  1. Cook buckwheat until cooked with the addition of salt.
  2. Cook chicken breasts until tender with bay leaves, but no salt.
  3. Cut the onion as finely as possible, sauté in hot vegetable oil until translucent.
  4. Finely chop the mushrooms and fry in vegetable oil.
  5. Mix fried mushrooms and onions, heat and add butter.
  6. Chop the boiled chicken breasts very finely or grind with a blender.
  7. Combine all the filling ingredients and let stand for 2 hours in a warm place.
  8. Wrap the pancakes in an envelope closed with a tube or bag, put them in a large saucepan and preheat them in the oven.

Pancakes stuffed with apples

It doesn't matter where you live: Moscow or Nakhodka, Gelendzhik or Perm. Pancakes with apples are loved by both adults and children. Watch the video on how you can cook them. For this dish, you will need special pancakes - in milk, but without eggs. How to bake them, you will also learn from the recipe (bake different ways).

Try these recipes for stuffed pancakes and tell us how you did it. Let there are many options for fillings - we tried to choose the best for you. Bon Appetit!

There you are ready-made recipe carefree life: go to the kitchen, open the freezer, take out a bag of stuffed pancakes, quickly defrost them, then fry them in butter for added persuasiveness and serve. Oh, yes, while taking a comfortable position in your favorite chair and getting ready to receive a bunch of thanks and enthusiasm - no joke, literally in a couple of minutes you drew a delicious dinner out of nowhere. Or a treat for unexpected guests? Or maybe a convenient "brake" for a child on an excursion to another city? Anyway, but stuffed pancakes- this is that semi-finished product that will help out in a variety of situations (although what kind of "semi" is it? Completely ready-made food, only frozen in this context).

In general, the recipe is simple: fry thin pancakes- a lot, you wrap the filling in them - different, leave some "for now" - not a little and not modestly, because they will eat like for the first time, pack the rest in different container-bags and hide them in the freezer. And then - put on the crown and get ready for the fact that from now on you will be at your best in any situation.

5 easy recipes for thin pancakes

You probably have your own recipe for thin pancakes, which you use from year to year. And this is great, constancy is a sign of mastery: it means that this option suits you completely. However, try giving other ideas a chance - what if there is a recipe for perfect thin pancakes somewhere that you don't know yet? Can you afford to miss it?

Classic pancakes with milk and eggs

The recipe is rich. At first glance, it may seem that the amount of eggs offered in the recipe is sheer waste, but believe me, it is quite justified: the pancakes come out thin, elastic and curl well with the filling.

Ingredients:

1 glass of milk;

1 tbsp. l. Sahara;

1/2 tsp salt;

about 2 tbsp. l. flour;

vegetable oil for frying pancakes.

We mix the eggs with milk properly - do not beat, foam is not needed, but mix the millet until completely homogeneous. Add salt, sugar, butter, add flour, knead until smooth - the dough will be pouring, stringy, but not thick.

Heat the pan well, grease it with a thin layer of oil before frying the first pancake, pour a few spoons of dough, distribute it over the entire surface of the pan. As soon as the edges of the pancake are golden and the center is dry, turn over to the other side and fry until golden.

Custard pancakes with kefir

These pancakes are usually slightly thicker than pancakes with milk, however, they are softer, tender and delicate. The choice is yours.

Ingredients:

1.5 cups flour;

1.5 cups of kefir;

1.5 cups of boiling water;

1.5 tbsp. l. Sahara;

1/2 tsp soda;

2/3 tsp salt;

vegetable oil for frying.

We mix kefir, eggs, salt, sugar, soda and butter until a homogeneous viscous mass - it should be smooth and even slightly shiny. After that, pour in boiling water in a thin stream, without stopping to stir the dough.

We fry the pancakes in the usual way - heat the pan well, grease it before the first pancake, pour a small amount of dough, fry until golden brown and dry center, then turn over to the other side and fry a little more so that the pancake is browned on the second side.

Put the finished pancakes in a stack.

Thin Yeast Pancakes for Vegetarians

The recipe is ideal if you are visiting with vegan friends or fasting. Pancakes come out, of course, more modest in taste than ordinary ones, but this is easily corrected with the help of the filling.

Ingredients:

2 glasses of warm water;

1 tsp dry yeast;

1.5 tbsp. l. Sahara;

1 tsp salt;

1.5 cups flour;

vegetable oil for frying.

Mix water with yeast and sugar, leave for 10 minutes to activate the yeast. After that, add salt, oil to a bowl (a few tablespoons - the amount depends on the quality of your pan), flour and knead a smooth, pleasant dough. We leave it for about an hour in a warm place, then slightly stir the mass that has increased in volume. Fry the pancakes as usual - pour a small amount of dough into the center of the preheated pan, shaking the pan, let it spread over the entire surface, fry until the pancake is dry on top, turn it over, bring it to golden color and on the other side.

If desired, water can be replaced with any plant milk (poppy, soy, almond, pumpkin), non-acidic juice or tea.

Photo from webpudding.ru

Thin potato pancakes

The recipe, of course, is not the most classic, however, very interesting. Pancakes come out tender and rich in taste, with a characteristic potato flavor. Wonderful option for stuffing with savory fillings.

Ingredients:

250 g mashed potatoes;

250 ml of milk;

2/3 tsp salt;

100 g flour;

a handful of finely chopped greens;

2-3 cloves of garlic;

vegetable oil for frying.

Grind the mashed potatoes in homogeneous mass with eggs and salt, add butter, pour in milk. Mix, add flour, bring to homogeneity. At the end, add finely chopped greens, squeeze out the garlic.

Fry pancakes on both sides over medium heat until firm golden brown. Turn over carefully - the pancakes are quite tender.

Photo from webpudding.ru

Pancakes with spinach

Very nice pancakes! Thanks to their rich green color, they look original and unusual: when choosing a filling, give preference to contrasting products, and the pancakes will not only be tasty, but also incredibly beautiful.

Ingredients:

400 ml of milk;

200 g flour;

1 tbsp. l. Sahara;

1/2 tsp salt;

1/3 tsp soda;

a large bunch of spinach;

a handful of finely chopped parsley;

vegetable oil for frying.

Wash the spinach, dry it, cut into strips and place in a blender bowl. Grind into gruel. We rub the resulting mass through a sieve - we only need juice.

Mix the juice with milk, add eggs, salt, sugar, soda, butter, mix until smooth, add flour and mix again. Add finely chopped greens and leave the dough alone for 15-30 minutes to develop gluten.

Fry in a well-heated frying pan like ordinary pancakes - on both sides, until golden brown.

Photo from webpudding.ru

15 unsweetened fillings for stuffed pancakes:

  1. Twisted boiled meat with fried onions.
  2. Rice, boiled eggs, green onions.
  3. Cottage cheese, dill, garlic.
  4. Boiled eggs, cheese, garlic, mayonnaise.
  5. Ham and grated cheese.
  6. Fried mushrooms with onions.
  7. Crab sticks, cream cheese.
  8. Fish caviar.
  9. Lightly salted red fish, cream cheese.
  10. Mashed potatoes, smoked chicken (turkey) meat.
  11. Liver filling.
  12. Braised cabbage, ham or sausages.
  13. Asparagus and feta.
  14. Fried or pickled eggplants, onions.
  15. Mashed potatoes with fried onions, carrots, celery.

10 sweet fillings for stuffed pancakes:

  1. Cottage cheese, a raw egg, sugar.
  2. Poppy, grated with sugar and nuts.
  3. Prunes, dried apricots, raisins, twisted through a meat grinder.
  4. Fruit and berry jams and jam, homemade jams.
  5. Fresh berries and fruits with whipped cream.
  6. Bananas and liquid chocolate.
  7. Apples slightly stewed in a pan with cinnamon and honey.
  8. Coconut flakes mixed with condensed milk or heavy whipped cream.
  9. Nutella-type chocolate spreads.
  10. Lemon or lemon curd twisted with sugar.

Five ways to wrap the filling in pancakes

How do you wrap the filling in pancakes? Most often we are talking about banal rolls - simple and tasty, what else is needed? However, it happens that you still need something! Guests, for example. Or a family holiday. Or simply good mood- why not experiment a bit?

Classic "rolls"

Simple science: a couple of spoons of filling are placed on one edge of an unfolded pancake, the side edges are wrapped inward, after which the rest of the pancake is rolled up into a roll. And try somehow not to put the filling on the edge, but spread it on the surface of the whole pancake and only then roll up the roll. A trifle, but very significant for taste ready-made dish: thanks to this trick, the filling will be evenly distributed throughout the pancake, and not lie in a piece somewhere on the side.

Triangles

You have to tinker, but it's worth it! The first thing to do is cut the pancakes in half. Then we put half of the pancake on the board with the round part towards us. On the left, about 1/3 of the entire area, lay out the filling, forming a triangle (base at the top, acute angle at the bottom). We make the first fold - from left to right we fold the third part of the pancake, the upper cut is even, docked with the folded part. We make one more turn - now the part of the pancake, which already has the filling, folds down: we get a triangle with "rags" sticking out at the top. So we hide them inside - in the formed envelope.

It may sound a little complicated, but believe me, having tried and understood the principle, you will make such triangles automatically.

Mini rolls

The perfect snack for one bite! Neat mini-stuffed pancakes just go to your mouth! If there is a dish with such "babies" on the table, it will be empty first. In general, remember and do not tell anyone, there will be your corporate secret: we put a stack of pancakes in front of us, cut them all into 4 parts (in half, then in half again). Then we take the first quarter, put it at an acute angle away from us, place a spoonful of the filling on a wide base, wrap it in the usual way. Fry tiny pancakes before serving in butter or bake in the oven.

"Pouches"

Perhaps this is the simplest and quick way stuff the pancakes. Put the filling in the middle of the pancake, raise the edges up and collect in the center, tie with a feather of green onions or a sprig of dill parsley. Done, you can serve. It is beautiful, however, it is completely inconvenient to eat without appliances. But this is fixable if you have a fork with a knife at hand.

"Envelopes"

Nothing fancy, but quick and convenient for some types of toppings - for example, mushroom stuffing with cream. We unfold the pancake, put the goodies in the middle, wrap the edges in four movements - like an envelope. Simple and affordable. Do not forget to fry before serving!

Five fun ideas for serving stuffed pancakes

Of course, stuffed pancakes are tasty and appetizing in themselves, but sometimes, for one reason or another, you need to diversify the serving of a familiar dish. Let's think about how you can serve what is usually served without much frills, by simply warming up (in best case frying) and placing on a plate.

Pancakes in batter

Simple idea, but very worthy! Dip the pancakes in batter or just bread them and fry them - and you are ready holiday option dishes. Treating guests to pancakes with minced meat does not seem to be comme il faut, but dip them a couple of times alternately in an egg and crackers and deep-fry them - a completely different calico!

Pancakes baked with sauce

Sour cream mixed with any tomato sauce... Mustard, a couple of eggs, some cream. Orange juice, honey, chili, olive oil... Mix foods that seem suitable for you, put the pancakes in a pan, pour the resulting sauce and bake. This is delicious!

Portion "stumps"

Stuffed pancakes can be cut into small cubes (up to 2-3 cm high) and put on a dish "standing". The resulting "stumps" look beautiful with herbs, lemon wedges, whipped cream. By the way, this method of serving for pancakes with caviar is very successful: grease each pancake with cream cheese, roll it up, cut portioned pieces, "Put" on a plate, and on top of each "hemp" lay a spoonful of caviar. Very impressive!

Pancake grid

For those who are not indifferent to beautiful food, we can recommend making mesh "bags" for stuffed pancakes. For this part pancake dough you need to pour into a plastic bottle, make a small hole in the cork, through which pour the dough into the pan in a thin line, "drawing" a grid. After you have baked this pancake on both sides, use it to wrap the finished stuffed pancake.

It is in such an openwork "mesh" that the filling is wrapped. Usually in a lettuce leaf.

Three in one

When the usual serving of stuffed pancakes gets bored (and this may be, believe me!), There is another simple solution: fry thin pancakes, prepare three different fillings (preferably contrasting in color - for example, cottage cheese, poppy, cherry), take three pancakes, wrap three tubes with three fillings, and then put all three together in one pile and wrap them in the fourth. Cut in half - there will be a mosaic of stunning beauty on the cut.

Separately, I would like to remind you about pancake cakes - in fact, these are the same stuffed pancakes, only in a slightly different presentation. You can't talk about what is better and what is worse: sometimes it is more appropriate to put a very catchy on the table snack cake, and there are situations when portioned pancakes are more convenient. The choice is always yours, the main thing is to remember that it always exists.

In general, delicious stuffed pancakes for you! Smooth and beautiful, and so that inside, in addition to the filling, love and happiness must be hidden.

Thin and curvy. Round and patterned. With and without heat. On batter or thick dough made from different flours. On water, milk, kefir or sour cream. With and without yeast. Lenten and modest. Sweet and sugar free. With fillings, of which there are a lot ... Yes, you are right - now we are talking about pancakes. Let Maslenitsa be over, but there is a need for pancakes almost every day. Not sure how to wrap them, what and how to stuff them? Now you will find out everything!

We will consider below two options for curd filling. But you can add whatever you like to the curd. These are apples, cherries, plums, apricots and other fruits and berries. Anyway, for sweet filling everything is suitable here, including sweet preserves, jam, chocolate, caramel, etc.

The most delicious recipe for cottage cheese cakes - my grandmother's recipe

Pancakes and fillings are a creative process. After all, in a pancake you can wrap anything you want. But no one will argue with the fact that after the meat curd filling is the most desirable in many families. That is why I will write here the recipe for the pancakes themselves and the delicious unique filling.

Ingredients

For pancakes:

  • Milk - 2 cups
  • Eggs - 2 pieces
  • Flour - 1 glass
  • Sugar - 3 tablespoons
  • Vanillin - 1 sachet
  • Vegetable oil - 1 tablespoon
  • Butter - for frying

For filling:

  • Cottage cheese - 1 pack
  • Walnuts - 4-5 pieces
  • Raisins - 50 g
  • Sesame seeds - 1 tsp

Cooking thin pancakes with curd filling - a recipe proven over the years

I was lucky, I made these pancakes in the country. So, it was real, right from under the cow, milk. We measure out a couple of mugs.


 Step 1. Prepare the milk

They say salt makes pancakes tastier. And I disobeyed, and put sugar mixed with vanilla. If not very sweet, you can add more.


 Step 2. Add sugar

We will mix everything thoroughly. You can use a mixer, I did it with a fork. Then you can beat the eggs. Home - they are so beautiful!


 Step 3. Beat eggs

Well, now we'll beat everything up and add flour little by little. When the mass resembles liquid sour cream, let's stop. And let's put the dough aside - it should come to its senses. Lubricate the pan with oil.


 Step 4. Grease the pan with oil

Pour the dough into a preheated pan, spreading it with circular rotations of the pan. In a word, so that it spreads evenly, and the pancake turns out to be round.


 Sha 5. Pour the dough and fry the pancake
Step 6. Putting the pancakes in a slide

Now the main thing is the filling. You can just put the curd, mixing it with yolk and sugar. Or you can add nuts and raisins to it (after soaking them in water). Healthy and tasty. Spread the pancake with the mixture.


 Step 7. Spread the filling on the pancake
Step 8. Wrap the pancake with curd filling

So, I first wound the leaflets with a tube. That's how they turned out.


 Step 9. Curls rolled up in a tube

I fried them in butter until golden crust... Poured jam. Here you can water with anything, but something tasty. It will be delicious! Pancakes can be rolled up with either a triangle or an envelope. The main thing is that the filling is tasty. I put only cottage cheese in the envelopes, adding only vanillin and a little sesame to it.


Step 10. Ready-made cottage cheese spreads

Types of sweet toppings for pancakes

Banana filling

Beat up 70 grams of butter with sugar (after softening the butter beforehand). Mash three bananas in a convenient way. Squeezing the juice from one lemon, mix it with bananas and a mass made from sugar and butter. Better yet, beat all this until lightness. Are the pancakes ready? So put this delicacy on the surface, smearing it. Roll up with a square, triangle or tube. Top with cream or melted chocolate.

The pleasure is guaranteed!

Banana-chocolate filling

Cut 2-3 bananas into thin slices. Melt a chocolate bar in a water bath. Let's do the same with butter (50 g). Spread the chocolate and butter on the pancakes. And overlay thin slices of bananas on top. Roll up in a convenient way. Sprinkle with powdered sugar.

Apple and cinnamon filling

Put the apples, peeled from the skin and core, into a saucepan. Fill them with a small amount of water and cover with a lid, let them simmer for 10 minutes. Sprinkle with sugar to taste. Sprinkle with cinnamon, also to your liking. After stirring everything, simmer for another three minutes. Cool the filling. Then spread over the pancakes.

Curd-lemon filling

Yes, cottage cheese again, but the filling sounds a little different. Whip the cottage cheese (300 g), pouring in a little fatty cream and sour cream to it. Sugar to taste. Rub the zest of half a lemon. I have canned cherries. I drain the syrup, remove the seeds and, after chopping the cherries finely, put them in the curd mass. Having mixed everything, having tasted it - is it not sour, I spread the mass on the pancakes.

Pineapple filling

Canned pineapples too (although fresh sounds great). Draining the juice, grind the pulp circles. Whip cream (30%) with a mixer. Add chopped pineapple to them. Such a filling, laid out on pancakes, then folded in half, is incredibly tasty. Especially if the pancakes are poured with drained and warmed pineapple juice.

Creamy strawberry filling

It needs powdered sugar and cream cheese. Mix 200 g of cheese and powder (watch the taste). Let's add a little heavy cream... Top with some strawberries. Mix and spread the pancake with a sweet cheese-strawberry mass. No fresh berries? Take the jam!

Unsweetened pancake fillings - the most popular recipes

It is clear that for such fillings, a different dough recipe is also needed. That is, sugar-free. What do they put in unsweetened toppings? Meat and fish products, cheese, mushrooms, eggs, carrots, zucchini and other vegetables.

Meat filling for pancakes

Grind half a kilogram in a meat grinder or blender boiled meat... Fry 1.5 chopped onions in butter. Let's put it in the minced meat. Stir, pepper and salt to taste. And put it on a pancake. We roll up as we like and fry. If you also add fried mushrooms here, it will be even more satisfying, tastier and healthier. With sour cream - that's it! There is the option of adding boiled rice, buckwheat, etc.

Mushroom filling

Cleanse half a kilo fresh champignons... Let's grind them up. Let's chop the onion. Then we heat a frying pan, put butter (3 tablespoons) in it, melt it. Fry the onions, then add mushrooms to them, bring them to readiness in ten minutes. Salt, pepper, add chopped dill to taste. You can stuff mushrooms like that. But it's better to turn them into something like a pate. Therefore, let's scroll through the mass in a convenient way. And, having spread it on pancakes, we will roll it up with an envelope. It would be nice to put the pancakes with mushroom filling in a baking dish and, sprinkle with generous grated cheese on top, bake in the oven for a few minutes.

Filling for pancakes with red fish

It will be something incredible if you find either trout (any red - pink salmon, chum salmon, etc.). Fillet must be peeled and pitted. Make long stripes out of it. Chop the dill. Mix with fish. Prepare a springboard - a pile of pancakes. Put a layer on the first and the rest cream cheese... On it - fish with dill. Roll the pancake up. And you can do it differently. Cut into the finest fillet. And put it along the entire length of the pancake on the cheese. If you also put a layer of grated on the fish fresh cucumber, it will be something!

Filling with egg and herbs

Grate 4 boiled eggs on a grater. Chop a bunch of green onions and fry in butter. Combine eggs with onions and chopped dill. Salt and pepper. You can, by the way, pepper, add boiled rice, buckwheat, etc.

Liver filling

Coarsely chop half a kilo of liver and stew, pour boiling water, with bay leaves and pepper. Fry 1 finely chopped carrot and a couple of chopped onions. We pass the liver through a meat grinder. Mix with carrots and onions. Pepper, salt, and put in pancakes.

Fillings for pancakes with baked

First, how to do it. After all, there are several types of heat.

When baking a pancake, thinly put cottage cheese, minced meat, etc. on top. Turning such a pancake to the other side, it is fried and fried until tender.

Fish, meat, sausage and other products are finely chopped, laid out in hot fat and poured into a pancake mass. Fry as always.

First, pour a thin layer of dough into the pan. As soon as it is slightly baked, add food. Sprinkle them on top with a second portion of dough, turn over and fry.

What is used for baking

As a rule, these are onions fried to varying degrees, carrots boiled or fried with onions, chopped eggs, minced meat, mushrooms (boiled or fried), fish (salted or cooked, pates, curd... Actually, whatever you like will go.

BTW: It is customary for us to serve pancakes for tea and for dinner. Previously, they were served with vodka.

I talked about preparing only a few types of pancake fillings. But there are thousands of times more of them! Because, as many housewives, so many experiments with products.

Useful facts about pancake dough - sharing cooking secrets

  • Flour: wheat, barley, oatmeal, buckwheat or in combination.
  • The best proportion of flour: a mixture of 2.5 cups of wheat flour and one - buckwheat.
  • Ideal mix: equal shares by volume - 3 glasses of flour and the same amount of liquid (water and milk).
  • Yeast: 10-5 g per glass of flour.
  • Vegetable oil: its addition to the dough eliminates the frying pan from greasing every time.

TIP: before baking, you can add a little (20 g for 3 cups flour) or hot milk, whipped egg whites.

  • Filling: wrap it in a pancake baked on one side (on the baked side), because then you will have to fry it again.
  • Proteins: if you beat them separately from the yolks, the pancakes will be more magnificent.
  • Screening: it makes the dough airier.

Stuffed pancakes can be made with a variety of fillings. The filling can be spicy and savory, hearty or sweet. In any case, it will turn out delicious. In fact, stuffed pancakes are a simpler analogue of pies. Just like pies, they can be fried in a pan with oil or baked in the oven.

Only thin pancakes are used for stuffing, thick pancakes are not suitable. Pancake dough is most often prepared with milk, whey or kefir, but there are also options lean recipes... In the latter case, water or potato broth is used as the basis for the dough.

The pancake dough is made liquid, it should flow freely in the pan. It is better to bake pancakes in a special frying pan with low sides and non-stick coating... To shorten the baking time, pancakes can only be toasted on one side. Then put the filling on this toasted side. And then stuffed pancakes are fried in vegetable oil.

A wide variety of fillings for pancakes are prepared. Here, the flight of fantasy is practically not organic. But the filling must be ready for use. If this is meat, then it is pre-boiled or stewed, and then crushed. Minced meat is fried until tender. Vegetables are stewed.

The spring rolls can be wrapped in a variety of ways. Here are the most popular options:

  • a straw;
  • triangle;
  • envelope;
  • bag.

Stuffed pancakes are served hot or cold. In the latter case, they are fried in vegetable oil or baked in the oven.

Interesting facts: in Russia it was believed that a girl could get married only after she mastered the art of making pancakes. Without this skill, the bride was not considered a good housewife.

Stuffed pancakes with minced meat

Delicious and hearty dish- these are pancakes with. Minced meat for his dish can be chosen according to your own taste, it can be prepared from several types of meat, for example, beef and pork.

Dough:

  • 280-300 gr. flour;
  • 3 eggs;
  • 700 ml flour;
  • 1 teaspoon of salt.

Filling:

  • 300 gr. minced meat;
  • 1 carrot;
  • 1 onion;
  • 2 tablespoons of vegetable oil;
  • salt, black pepper to taste.

Pour warm milk into the mixing bowl, break the eggs. Salt and mix well, it is better to use a mixer for this. Pour in the sifted flour, continuing to stir until it turns out batter without lumps. Pour vegetable oil into the dough, stir well again and let the dough stand for at least half an hour.

Meanwhile, we are preparing the filling. Peel the onions and carrots. Chop the onion thinly, rub the carrots on a fine grater. Fry vegetables in vegetable oil. Then add the minced meat and fry, stirring until the meat is fully cooked. Salt and pepper the filling to taste.

The dough was infused by this time, we bake thin pancakes from it. Oil the frying pan once before baking the first pancake.

Advice! If the pancakes do not lag well behind the pan during baking or break, then you need to add a little more flour to the dough.

Put a tablespoon of the prepared filling on the edge of each pancake and fold the pancake into an envelope.

Fry the prepared pancakes in a greased pan or bake in the oven.

Pancakes with curd

Pancakes with cottage cheese can be made both sweet and savory. In the first case, sugar and vanillin are added to the curd. You can add raisins, candied fruits or dried apricots or prunes cut into pieces. If you decide to do salty filling, then, in addition to salt, you can add any greens, as well as a little grated cheese. Here is a recipe for making pancakes with sweet curd filling.

  • 3 eggs (2 will go into the dough, 1 - into the filling);
  • 50 gr. sugar (0.5 teaspoon in the dough, the rest in the filling);
  • 0.5 teaspoon salt;
  • 300 ml of milk;
  • 300 ml of water;
  • 250-300 gr. flour;
  • 300 gr. cottage cheese;
  • 1 teaspoon butter
  • 3 tablespoons of vegetable oil.

Break eggs into a bowl for kneading dough, add salt and sugar (0.5 teaspoon) and 1 tablespoon of vegetable oil. Pour in milk and water and mix. Add sifted flour, knead until smooth. We bake thin pancakes.

  • 1.5 cups flour;
  • 1 glass of milk;
  • 1 glass of water;
  • 2 eggs;
  • 3 tablespoons of vegetable oil;
  • 0.5 tablespoon sugar;
  • 0.5 teaspoon salt;
  • 250 g ham;
  • 150 g cheese.

Cooking pancake dough: beat eggs with salt and sugar, pour in milk and water. Gradually add the sifted flour, knead the dough until smooth. Pour two tablespoons of vegetable oil into it. From batter we bake thin pancakes.

Grind the cheese, rubbing it on a grater, put aside a little cheese for sprinkling pancakes. Cut the ham into small cubes. Mix ham and cheese. We spread a tablespoon of the filling on each pancake and fold it into an envelope.

We will bake pancakes in the oven. Grease a baking sheet with butter, lay out the pancakes, put a little grated cheese on each "envelope". We bake at 200 degrees until the pancakes are browned and the cheese melts on top.

Pancakes with apples and orange sauce

Dough:

  • 1 cup wheat flour
  • 250 ml of kefir;
  • 2 eggs;
  • 0.5 teaspoon of baking soda;
  • 0.5 teaspoon salt;
  • 1 teaspoon sugar
  • 250 ml boiling water;
  • 2 tablespoons of vegetable oil.
  • 300 gr. champignons;
  • 20 gr. butter;
  • 70 gr. thick sour cream;
  • 70 gr. cheese.
  • 1 chicken egg;
  • 250 ml of kefir;
  • 170 g flour;
  • 1.5 tablespoons of sugar;
  • 1/3 of a teaspoon of salt (for dough);
  • 1/3 teaspoon of baking soda;