How to cook stuffed pancakes. Thin pancakes with filling
Pancakes are a traditional Russian dish. You can feed a whole family with pancakes, put them on festive table, to please unexpected guests.
There are many options for preparing pancake dough. The components of the dough, their proportions, kneading method and other factors determine what kind of pancakes will turn out. Knowing the secrets of cooking, you can get delicious delicate, "lacy", beautiful pancakes. According to the composition of the dough, pancakes are:
- Dairy (classic);
- On kefir;
- Yeast (lace);
- On the water;
- On mineral water.
The recipe for cooking in milk is considered the best.
Cooking tasty base- pancakes with milk
The pancakes are thin and tasty. They are served with sour cream, condensed milk, homemade jam, or wrapped in various delicious fillings.
Beat eggs, sprinkle with salt, sugar, shake the mixture.
Add flour, then gradually pour in water, followed by milk, beat well. In consistency, the resulting mixture should resemble fermented baked milk.
Add last vegetable oil, heat the pan well. Then evenly, in a circular motion, pour the dough.
Pancakes are baked for 2-3 minutes on both sides.
Below we will consider recipes for making pancake fillings.
Sweet toppings
Such fillings should be thick and not leak. You can make a variety of delicious fillings by adding or combining fruits, berries, chocolate, cream, condensed milk, cottage cheese, jam, nuts, and other ingredients.
Curd
Cottage cheese is a classic healthy filling. It is good alone without additives, but it also goes well with raisins, dried apricots, berries and fruits.
- Cottage cheese - 550 gr.;
- Sour cream - 3/4 cup;
- Butter - 1 tbsp. l .;
- Sugar - 2 tbsp. l.
Time: 10 min.
Variations of cream fillers
These high-calorie fillings love a sweet tooth. Cream fillings are chocolate, banana, vanilla, coffee and others.
Banana cream
- Banana - 4 pcs.;
- Milk - 2 glasses;
- Egg - 4 pcs.;
- Zest of 1 lemon;
- Sugar - 2 tablespoons
Time: 40 min.
Caloric content: 143 kcal.
Peel and puree the bananas. Heat the milk, add and dissolve half the sugar in it. Combine the rest of the sugar and mix with the eggs. Then, whisking the mass, you need to add milk and bananas to it. Put the mixture to cook, remove it from the stove when it becomes thick. Leave to cool for 15 minutes.
Chocolate-creamy
- Butter - 250 gr.;
- Nuts - 100 gr.;
- Condensed milk - 250 gr.;
- Raisins - 100 gr.;
- Chocolate - 60 gr.
Time: 20 min.
Nutritional value: 584 kcal.
Melt the butter, add condensed milk, cook for 5 minutes. Then put ground nuts, raisins and chocolate, mix thoroughly. Grease the pancakes with the resulting hot cream.
Fruit, vegetable and berry fillings
Such fillings are very tasty, healthy, usually nutritious. Fruits, berries and some vegetables are quite sweet, so the minimum amount of sugar is added to the composition. In some fillings, sugar may not be added at all. Such fillings should not be made in advance or stocked up for the next time, since they are not stored for a long time, they can give juice and sour.
Apples and cinnamon
- Apples - 5 pcs.;
- Sugar and cinnamon.
Time: 30 minutes.
Caloric content: 113 kcal.
Peel the apples from the shell, remove the center, cut into slices. Put the chopped apples in a saucepan, add water, cook for about 10 minutes. Add sugar, cinnamon to taste, stir and cook for 3-4 minutes, cool.
Berry mix
- Raspberries, strawberries, currants, cherries or other berries - one glass each;
- Apples - 1 pc.;
- Powdered sugar - 0.5 cups;
- Nuts - 0.5 cups;
- Raisins - 100 gr.
Time: 30 min.
Caloric content: 151 kcal.
Rinse the berries and lay out to dry. Peel the apples from the shell, remove the middle, grate. Add nuts, raisins and icing sugar to apples. Mix the apple and berry mixture. Fill the pancakes with the filling and fold them into an envelope.
Unsweetened fillings
Recipes savory fillings enough for pancakes. Ingredients can include meat, liver, fish, cheese, and other unsweetened ingredients.
Meat
- Minced meat - 500 gr.;
- Butter - 2 tablespoons l .;
- Onions - 2 pcs.;
- Pepper, salt.
Time: 30 min.
Caloric content: 228 kcal.
Add onion to the minced meat, stir, fry, salt and pepper. It is better to form pancakes in envelopes.
Chicken
- Chicken meat (you can breast, but you can separate any part from the bones) - 400 gr.;
- Sunflower oil (common vegetable);
- Salt, pepper, seasonings - to your taste (but do not get carried away);
- The bow is the head.
Time: half an hour.
The calorie content will be 181 kcal.
Fry the chopped onion in oil, add the chopped chicken meat, season with salt and pepper. Ready. You can go another way: fry the onions, boil the meat and cut into strips. Mix everything, salt, add black pepper, mix. That's it, you can stuff the pancakes.
Cabbage
- Fresh cabbage - 450 gr.;
- Egg - 3 pcs.;
- Onions - 2 pcs.;
- Salt pepper;
- Grows up. oil - 100 gr.
Time: 25 minutes.
Caloric content: 181 kcal.
Chop the onion, fry in oil, add finely chopped cabbage, stew, put the mixture on a plate. Boil and chop eggs and mix with cabbage. Salt and pepper the resulting mixture and fill pancakes with it.
Hepatic
- Liver - 500 gr.;
- Egg - 2 pcs.;
- Carrots - 2 pcs.;
- Onions - 2 pcs.;
- Salt pepper;
- Grows up. oil - 100 gr.
Time: 40 minutes.
Caloric content: 166 kcal.
Boil the liver, then twist. Peel the onion with carrots, chop, then fry. At the end of cooking add the liver and fry for 5 minutes. Boil the eggs, chop, add to the resulting liver mixture. Salt and pepper the prepared mass and fill pancakes with it.
Mushrooms in cheese sauce
Before moving on to the recipe, check out the master class on how to make pancakes with mushroom filling
- Mushrooms - 500 gr.;
- Cheese - 200 gr.;
- Flour - 1.5 cups;
- Onions - 1 pc.;
- Milk - 1 glass;
- Sour cream - 1.5 cups;
- Salt pepper;
- Grows up. oil - 100 gr.
Time: 40 min.
Caloric content: 201 kcal.
Chop onions and mushrooms, fry. Then add flour, stir. Then add sour cream, milk, salt and pepper. Mix the resulting mass, bring to a boil. Grate the cheese. Spread the pancakes with the prepared filling, roll up, lay, sprinkle with cheese. Then put in an oven with a temperature of 150-200 degrees C for 15-20 minutes.
Lightly salted salmon with sour cream sauce
- Salmon or lightly salted trout - 200 gr.;
- Sour cream - 200 gr.;
- Egg yolk - 1 pc .;
- Dill - 1 bunch.
Time: 20 min.
Caloric content: 196 kcal.
Mix sour cream with yolk, beat thoroughly. Chop the dill, add to the mixture, mix. Cut the fish into wide, thin slices. Grease the pancakes with the resulting sauce, put the fish slices on them, roll them up, then cut them into several pieces with a knife. Serve with herbs.
There are several ways to decorate filled pancakes.
- Ordinary tube - spread the mass evenly over the pancake, roll it up with a tube;
- Open triangle - the pancake is smeared, folded in half, and then the resulting semicircle is folded in half again;
- Closed tube - the filling is laid out in the upper part of the pancake, then the edges are wrapped on the sides and on top, then the tube is rolled up;
- Envelope - the mass is laid out on the width of the future envelope. First, the upper part of the pancake is folded, then the sides, then the remaining edge to form an envelope shape;
- Closed triangle - put the filling in the center of the pancake. Bend the edges of the pancake to make a triangle. Then bend the corners of the resulting triangle to the opposite side;
- Bag - a mass is laid out in the middle of the pancake, the edges are gathered together so that a bag is obtained, tied with something edible. For example, the stalk of an onion.
Cooking secrets
To make the pancakes tasty, without lumps, you need to know the peculiarities of the preparation of the pancakes themselves and the filling.
- The flour must be sieved before preparing the dough. Then the structure is light and airy;
- If the dough comes out with lumps, you can warm it up a little;
- For pancakes with holes, you can put a pinch of soda in the dough;
- It is better to knead all components of the dough with a mixer;
- Before you start frying, you need to heat the pan so that the first pancake is not lumpy;
- Sweet fillings should be made thick so that they do not flow out of the pancake, and meat fillings should be juicy;
- The reason that the pancake cracks and breaks when the filling is rolled up may be too thick dough. To avoid this, you need to add warm milk to the dough and quickly twist the pan so that it is evenly distributed over the surface of the pan.
Recipes for making pancakes, fillings, as well as serving methods are very diverse. Both sweet tooth and lovers will be able to choose the filling for themselves. meat dishes... If you follow the tips and rules of preparation, you can quickly master such an easy and tasty dish.
If you are wondering what to serve pancakes with, then this selection of recipes is for you. The filling for pancakes can be very diverse: meat, fish, vegetable, fruit, chocolate, etc. In general, almost any product found in the refrigerator of an ordinary family can act as a filling for pancakes. And if you choose the right combination of products, the dish will appeal to everyone who tries it.
The spring rolls, the recipes for which are shown in this sample, are quick and easy to prepare at home. In the first half of the article, you will find 10 recipes for sweet fillings, in the second - 10 unsweetened ones. Choose what you like best.
You can cook any pancakes - with milk, with kefir, with whey, with or without yeast.
Sweet toppings for pancakes
1. Cottage cheese with strawberries and vanilla
Such a filling for pancakes is popular in the summer, during the strawberry ripening season.
Required Ingredients:
- 6-8 thin pancakes with milk
- 250 g of cottage cheese (any fat content)
- 2-3 st. l. Sahara
- 2 tbsp. l. sour cream
- 5 g vanilla sugar
Mash the curd thoroughly with a fork. Add sour cream, sugar and vanilla, stir everything.
Wash the strawberries and cut into strips.
Fill the pancakes with the filling, roll them into tubes or triangles. Top off the dessert with fresh strawberries.
2. Cottage cheese with raisins
To prepare the filling for pancakes, you will need the following products:
- 400 g cottage cheese
- 100 g raisins
- 50 g butter
- 3 tbsp. l. Sahara
- 2 egg yolks
- condensed milk (optional)
The oil should be slightly melted, room temperature... Mix it with cottage cheese, raisins, sugar and yolks. You should get a homogeneous mass
Place the curd filling on the pancakes and wrap them in an envelope. Fry the pancakes in butter on both sides with the lid on until they are warm inside (about 3-5 minutes).
When serving, you can pour a little condensed milk on pancakes stuffed with cottage cheese.
3. Poppy filling for pancakes
Required set of ingredients:
- 200 g poppy seeds
- 70 g raisins
- 70 g walnuts
- 3 tbsp. l. granulated sugar
Preparing poppy seed filling for pancakes according to this recipe as follows:
Pour boiling water over the poppy for half an hour. Then drain the water and pass it through a meat grinder.
Pour the raisins with hot water for 15 minutes, then dry them. Chop the nuts.
Combine all products, stir. Place 1.5-2 tbsp on cooked pancakes. l. poppy filling. Roll the pancakes into a straw.
Such a dessert looks contrasting and even more appetizing if you sprinkle the pancakes with powdered sugar and decorate with a sprig of mint.
4. Cherries with cinnamon
Ingredients for the cherry filling:
- 500 g frozen (fresh) cherries
- 4 tbsp. l. Sahara
- 2 g vanillin
- 2 g cinnamon powder
Pour cherries into a saucepan. Put on fire. Add sugar, vanillin and cinnamon. Stir constantly until the juice comes out. When the cherry filling starts to become viscous, remove the saucepan from the heat and let cool.
The pancakes with cherry filling can be rolled or triangular as you like.
5. Banana with chocolate
What you need to make a banana pancake filling:
- 3 bananas
- 100 g dark chocolate
- 30 g butter
- 1 tbsp. l. granulated sugar
Cut butter into thin slices, add chocolate, broken into pieces, add sugar. Melt the mixture in a water bath.
Peel the banana, cut into thin slices. Place the bananas on ¼ of each pancake, which you fold into a triangle. Pour melted chocolate onto the banana pancakes on a plate.
6. Chocolate cream
For the filling you need:
- 250 g heavy cream
- 200 g dark chocolate
- 3 tbsp. l. Sahara
- 50 g butter
The chocolate filling for pancakes is prepared as follows. Break the chocolate into small pieces, place in a small deep bowl.
Pour cream into a small saucepan, add sugar, put on fire. Stir the cream constantly. Once brought to a boil, turn off the hotplate.
Pour hot cream into the bowl with chocolate. After 2 minutes, add the oil and stir until a smooth cream is obtained.
Spread the chocolate filling on the pancakes and roll.
7. Whipped cream and fruit
When deciding what kind of filling for pancakes will be today, choose simple recipes. To prepare this dish, it is not necessary to spend a lot of time and invent something unique. The version of the pancake filling described below is very, simple and at the same time the dessert will turn out to be very appetizing, bright and tasty.
Required Ingredients:
- 200 ml cream 20-25% fat
- 2 pcs. kiwi
- 150 g fresh strawberries (can be substituted with a banana)
- 70 g sugar
Pour the cream into a deep container, add sugar. Beat with a mixer at highest speed until thick, fluffy. It will take about 3-5 minutes.
Peel the kiwi, cut into small cubes or slices. Cut the washed strawberries as well.
Fill the pancakes with whipped cream filling and fresh fruit chunks.
8. Cottage cheese and jam
Curd filling for pancakes is not only tasty, but also healthy. And you can cook it in 1 minute.
A set of products for 6-8 pancakes:
- 250 g of sweet curd mass (can be with dried apricots or raisins)
- jam to taste (raspberry, cherry, apricot, etc.)
Everything is extremely simple here. Put the filling on the pancake. Roll the pancake into a roll or triangle, and pour your favorite jam on top.
9. Apples with cinnamon
What is needed for cooking apple filling for 10 pancakes:
- 600 g apples
- 100-150 g sugar
- 1 tsp cinnamon (no top)
- 50 g butter
Wash the apples, cut in half, remove the seed box. Cut the apples into small cubes.
Melt butter in a saucepan, add apples and sugar. Simmer fruit over medium heat until soft, about 10-15 minutes. Then add the cinnamon, stir gently and remove from heat.
Fold the pancakes into envelopes. Serve with tea, if you wish, you can add sour cream to the delicacy.
10. Cream cheese and fruit
Pancake filling ingredients:
- 200 g cream cheese
- 3 tbsp. l. icing sugar
- fresh fruits and / or berries (kiwi, raspberry, orange, strawberry, pineapple)
Whisk the buttercream and icing sugar thoroughly for the sweet cream.
Peel the fruit and cut into slices. To make eating more convenient, grease each pancake. butter cream, add fruit to taste and fold the pancake into an envelope. And if you want the dessert to look very appetizing, fold the empty pancake into a triangle, apply cream on top using a pastry bag. Add a few pieces of fruit, preferably different colors, and serve the spring rolls to the table.
Unsweetened filling for pancakes
1. Mushrooms with onions
Products for cooking:
- 400 g champignons
- 1 large onion
- a few sprigs of dill
- 2 pinches of salt
Chop the onion head. Fry for 4-5 minutes. Cut the mushrooms into small cubes, add to the onion, salt and fry until the liquid evaporates. At the end of cooking, add chopped dill, stir and remove from heat.
Wrap the filling in a pancake, as you usually do, and for a holiday you can form "bags" out of them, securing the top with a stem of green onions (as in the photo).
2. Minced meat
According to this recipe, fillings for pancakes are necessary:
- 300 g minced meat(beef or pork)
- 100 g onions
- 1 fresh egg
- 100 ml of water
Peel the onion, cut into small squares. Fry for 5 minutes. Then add the minced meat and salt. Grill over medium heat for 20 minutes. At this time, beat the egg with water, pour it into the pan and stir immediately. Cook the meat for another 5 minutes, stirring occasionally.
Now you can wrap the filling in pancakes.
3. Chicken with mushrooms
Filling products:
- 250 g chicken fillet
- 250 g fresh champignon mushrooms
- 150 g onions (2 heads)
- 100 g sour cream (medium fat)
Chop the onion, fry in a pan in vegetable oil until transparent. Cut the champignons and chicken fillets into small pieces, add to the onion, salt to taste. Fry until the mushroom liquid evaporates. When doing this, stir occasionally.
4. Ham, cottage cheese and herbs
Recipe Ingredients:
- 300 g cottage cheese
- 200 g good ham
- 30 g sour cream
- 1/2 bunch fresh parsley
- a small bunch of basil and / or arugula
- ½ tsp salt
Salt cottage cheese, mix with sour cream, mash with a fork.
Finely chop the parsley, basil and arugula.
Cut the ham into thin strips.
Put the curd mass on the pancakes, sprinkle with herbs and cover with a slice of ham. Roll the spring rolls into rolls and cut each in half diagonally.
5. Red fish with cream cheese
Fillings by this recipe enough for 4-6 pancakes:
- 250 g cream cheese
- 200 g lightly salted red fish
- a small bunch of fresh dill
Chop the dill and mix with the cream cheese. Spread the resulting cream on a pancake, spread the red fish cut into small pieces on top. Roll the pancake into a roll and cut it in half.
6. Gooey cheese filling for crispy pancakes
The recipe states the amount of ingredients for 8 pancakes.
- 300 g hard cheese
- a bunch of dill
- 120 g bread crumbs
- 1-2 eggs
- refined sunflower oil
Grate the cheese with a coarse grater, add chopped dill, mix.
Place the cheese filling on the edge of the pancake, wrap the edges and wrap tightly in a roll. It is important that there are no holes anywhere, otherwise the cheese will leak out when frying.
Pour 0.5 cm of vegetable oil into the pan, heat well. Soak each pancake first in a beaten egg, then roll in breadcrumbs and gently place in a frying pan. Fry on each side for 1-2 minutes. Spread the pancakes with cheese filling on a paper towel to drain off excess fat.
7. Veal with vegetables
In this recipe, you can substitute other meat for veal - pork, rabbit or duck.
Number of ingredients for filling for 8-10 pancakes:
- 250 g boiled veal
- 300 g frozen vegetable mix
- 1 medium onion
- pepper and salt to taste
Chop the onion finely, fry in vegetable oil. Add vegetables, simmer for an average of 15-20 minutes. Cut the boiled veal into small pieces, add to the pan, simmer for another 3 minutes.
Place the filling on top of the previously cooked pancakes and wrap it up.
8. Potatoes with minced meat
For cooking you will need:
- 500 g potatoes
- 200 g minced meat
- 1 onion
- 100 g butter
- 1 tsp salt
Peel the potatoes, cut into several pieces. Boil in salted water until tender. Mash in mashed potatoes.
Fry finely chopped onions with minced meat. Combine meat with potatoes.
Wrap the meat and potato filling in the pancakes. Fry the pancakes again in butter until golden brown.
9. Salmon with spinach and feta cheese
Spring rolls are also delicious, recipes for which include red fish and soft cheese... If you add spinach to this combination, you get a uniquely tasty snack.
A set of products:
- 300 g frozen spinach
- 150 g lightly salted salmon
- 150 g feta
Cut the salmon fillet into thin oblong pieces.
Defrost the spinach, place in a saucepan with olive oil. Simmer until soft.
Crumble the feta, sprinkle each pancake with it, add salmon and spinach pieces. Roll the spring rolls.
When serving, cut into 2 pieces.
10. Spinach with eggs
Using this pancake filling recipe, you can swap spinach for green onions. It will turn out differently, but also delicious.
Ingredients:
- 4 boiled eggs
- 250 g spinach
- 1 large tomato
- 2 tbsp. l. vegetable oil
Defrost the spinach, fry in oil until soft. Cut eggs and tomato into small cubes. Mix all ingredients, salt to taste.
Place 1.5-2 tbsp for each pancake. l. fillings and wrap.
What pancake filling you liked the most, write in the comments. If you have your own, proven and delicious recipes spring rolls, share with readers. Perhaps it is your cooking option that will turn out to be the most original.
On Shrovetide, it is customary not only to eat innumerable quantities of pancakes of various sizes, roundness, delicacy and color ...And lush, but also to wrap the filling in these baked from various symbols of the coming warm spring sun, the recipes for which there are many. And during the pagan celebration of Maslenitsa, and today, the filling for pancakes was prepared the most diverse - sweet, meat, fish (also caviar), salted, from porridge, cottage cheese, eggs, herbs, from original unexpected products ...
What delicious pancake fillings you could prepare for this Maslenitsa? Let us remind you that not only can you serve such to the oil table, but also stuff tartlets with it, vegetables from which the core has been scraped, halves of boiled large mushrooms, boiled eggs from which the yolk has been removed. Isn't it "dishes" and an original form for various fillings? Of course, this does not mean sweet fillings and dessert ones. Sweet delicious fillings are prepared only for pancakes and nothing else. And we will begin our review with fillings that are suitable not only for pancakes, but also for stuffing other hollow products.
Unsweetened pancake fillings
On Shrovetide, it was not customary to prepare the filling for pancakes from meat products... The exception was chicken eggs... But from fish, cereals, mushrooms, vegetables, dairy products (cottage cheese, cheese) they prepared the most diverse delicious filling for pancakes. For example, this one.
Simple filling for buckwheat pancakes. Buckwheat for this filling, you just need to boil until tender, add onions sautéed in vegetable oil to it, salt and the filling for pancakes will be ready. You can add fried chopped mushrooms to buckwheat.
Delicious filling for cheese pancakes. To prepare it, you need to grate any cheese (preferably homemade), grated feta cheese, add finely chopped herbs, salt, one boiled chopped egg. Ready!
Sweet pancake fillings
Simple pancake fillings can be made with fruits, dried fruits, sweetened cottage cheese, berries, and poppy seeds.
Poppy filling for pancakes for Shrovetide. Poppy should be poured with water, boiled for ten minutes, put on a sieve. Add sugar and raisins to it if desired (then poppy seeds should be additionally scrolled with raisins in a meat grinder) or just honey. Add one more a raw egg To poppy filling... Ready! You can use this original delicious pancake filling for its intended purpose.
Dried apricot filling for pancakes. Dried apricots need to be washed, filled with water and left to stand on the table for three hours. Then the dried apricots are boiled for five minutes, drained of water, lightly chopped. You can add honey, sugar, raisins (rinse and hold for a short time in water), lingonberries, dried raspberries, strawberries to the dried apricots.
Looking for ideas on how to make your favorite pancakes for Shrovetide, these 50 pancake fillings will help you with ideas so that a stack of the finest pancakes can turn into a full festive dinner, snack or hearty tea sweetness in half an hour. So that by looking over a long list and comparing it with the existing set of products, it would be possible to prepare spring rolls for every taste without any problems and much hassle.
The general rule for any filling for pancakes is that it, the filling, must be completely ready. Pancakes are not pies, they do not last long in a pan or baking sheet, therefore raw filling may not have time to get ready. Stuffing pancakes are usually fried on one side, with the filling placed on the fried side, the pancake is wrapped in an envelope or tube and then fried in a pan or baked in the oven until a delicious golden brown crust.
Some housewives fry pancakes on both sides and simply wrap the finished filling in them. At the same time, pancakes can be simply reheated in the microwave. Snack pancakes or pancakes with sweet fillings can be folded into triangles. Another interesting option for serving pancakes with filling is "Russian rolls", when the filling is laid out on thin pancakes fried on both sides, they are rolled up and then cut obliquely. So you need to fry or stew the filling, or compose something from ready-made products - sausages, canned fish, boiled rice, eggs, cottage cheese, fruits or jam.
All 50 pancake fillings can be roughly divided into five sections. Why conditionally? Because any filling is always a combination of several ingredients. You can add mushrooms and vegetables to meat, rice can be either with eggs, or with onions or raisins ... Perhaps the only type of mono-fillings is jam fillings. Let's start?
Sweet toppings
Jam: any jam, preferably thick. If the jam is thin, add a tablespoon of starch or flour and boil.
Cottage cheese with raisins: cottage cheese, steamed raisins, sugar or honey, raw egg - mix and be sure to fry the pancakes with such a filling. You do not need to add the egg.
Chocolate: dark chocolate bar, milk, sugar, butter, fresh or canned fruit - melt chocolate in hot milk, add butter and sugar, stir, add fruit.
Banana: bananas, butter, lemon, sugar - beat butter with sugar, add banana puree and lemon juice. Ideal for cold rolls.
Berry: any berries, a couple of apples, powdered sugar or sugar, a handful of walnuts, a little raisins - combine diced apples with washed and dried berries, nuts, raisins and sugar.
Nut: nuts, milk, a couple of tablespoons of flour, sugar, butter - boil nuts, milk and flour until thick, add butter whipped with sugar.
Cherry with butter cream: pitted cherry, soft cream cheese or cottage cheese, sugar, whipped cream (you can ready-made) - mash cream cheese or soft cottage cheese with sugar, add whipped cream, spread pancakes and put cherries in a row. Wrap it in a straw.
Poppy: poppy, walnuts, raisins, sugar - pour boiling water over the poppy seeds, scroll through a meat grinder, add chopped walnuts, steamed raisins and sugar.
Meat fillings
From boiled chicken breast: chicken breast, cheese, onion, a clove of garlic, a couple of tablespoons of sour cream, butter, salt, pepper - stew the onion in butter until soft, add the chopped breast, stew, sprinkle with grated garlic, cheese, salt and pepper and mix with sour cream.
From boiled meat: low-fat boiled meat, a couple of onions, butter, salt, pepper - stew the finely chopped onion in butter until transparent, add the chopped meat, salt and pepper and simmer a little.
From the liver: boiled liver (any), onions, carrots, butter, boiled eggs, salt, pepper - stew onions and carrots in butter, add the liver passed through a meat grinder, chopped eggs, salt and pepper.
Sausage: boiled sausage, hard cheese, sour cream, mustard. Alternatively: ham, cream cheese - pass the sausage through a meat grinder or cut into very small strips, combine with grated or grated cheese, sour cream and mustard.
Minced meat: mixed mince, onion, raw egg, salt, pepper, oil - stew the onion in oil, add the minced meat and knead well with a fork, simmer, add the raw egg, salt, and pepper, mix. You can add boiled rice.
Chicken with mushrooms: chicken or turkey fillet, mushrooms (fresh, mushrooms or oyster mushrooms), a couple of onions - chop all the products and stew in butter or vegetable oil.
From smoked chicken: smoked breast, boiled eggs, a can of corn, mayonnaise, salt, pepper.
Meat and cabbage: cooked meat, fresh cabbage, onions, carrots - mince the meat, stew the cabbage with onions and carrots in vegetable oil, add the meat.
Meat with beans: mixed mince, can of beans in tomato sauce, onions - stew the minced meat with onions, add the beans along with the sauce.
From the liver: boiled light (udder) onion, butter, salt, pepper - pass the liver through a meat grinder and mix with onion, salt and pepper stewed in butter.
Fish fillings
From red caviar: no comments.
From crab sticks and corn: crab sticks or crab meat, boiled eggs, a can of corn, onion, mayonnaise - cook crab salad and wrap in pancakes.
From canned fish: canned fish in oil or own juice, boiled eggs, onions, mayonnaise - mash the fish and eggs with a fork, cut the onion into very small cubes, mix everything with mayonnaise.
Salted herring: herring fillet, boiled eggs, onion, mayonnaise - chop everything, mix with mayonnaise.
Herring with vegetables: herring fillet, boiled beets, boiled potatoes, boiled eggs, onion, mayonnaise - a variant of “herring under a fur coat”, only all the ingredients are crushed and mixed.
Salted red fish: fillet of salmon or trout (you can use pink salmon or chum salmon, but it will be so soft), melted or soft cream cheese, greens - cut the fillets into thin slices, brush each pancake with cheese, put the fish and herbs, roll into a roll and cut obliquely.
From boiled fish: boiled white fish fillet, boiled eggs, onion, sour cream or mayonnaise - chop, mix with dressing.
Smoked fish: any smoked fish, boiled eggs, green onions, mayonnaise - chop, mix.
From fish fillets and mushrooms: pollock or hake fillet, fresh mushrooms, onion, vegetable oil, cream, salt, pepper - cut the fish fillets and mushrooms into cubes, simmer in butter and onions until the liquid evaporates, pour over with cream and simmer over low heat until thickened.
From boiled red fish: any red fish, onion, salt, pepper, sour cream or mayonnaise - steam the fish together with onions and spices, separate from the bones, mash and season with sour cream or mayonnaise.
Vegetable and mushroom fillings
Fresh mushrooms: fresh mushrooms (champignons, oyster mushrooms, forest mushrooms) or frozen, onions, butter, sour cream or cream - boil mushrooms or defrost boiled ones, stew onions in butter, add mushrooms, simmer until the liquid evaporates, you can skip through a meat grinder, add sour cream or cream with flour.
From dried mushrooms: dried mushrooms, boiled eggs, onions, butter - soak the mushrooms in advance, rinse well, boil and mince, add onions, stew everything in butter, add boiled eggs.
From dried mushrooms and rice: dried mushrooms, a glass of boiled rice, onions, vegetable oil, salt, pepper - soak the mushrooms, boil in the same water, rinse, stew the onions in oil, mix with mushrooms, rice and spices.
From dried mushrooms and sauerkraut: dried mushrooms, sauerkraut, onions, vegetable oil, spices - as in the previous recipe, prepare the mushrooms and onions, stew the cabbage separately until soft, combine. You can take fresh cabbage.
From cabbage and eggs: fresh cabbage, boiled eggs, onions, vegetable oil - chop the cabbage finely, simmer in oil, add mashed eggs.
From carrots with cheese and apple: fresh carrots, hard cheese, apple, green onions, mayonnaise - finely grate cheese and carrots, mix with finely chopped apple and onion, mix with mayonnaise.
From potatoes: mashed potatoes, green onions, boiled eggs - chop onions and eggs and mix with potatoes. Instead of green onions, you can take onions fried in oil.
Beans with vegetables: boiled or canned beans, any vegetables, hard cheese, garlic, salt, pepper, oil - chop vegetables and stew with garlic in oil, add beans and mash, salt and pepper.
Beetroot with nuts: boiled or baked beets, walnuts, garlic, mayonnaise, soft cream cheese - grate beets, add chopped nuts and garlic, season with mayonnaise. Brush the pancakes with cheese, put the beets, wrap in a roll and cut.
From zucchini: fresh zucchini, onion, hard cheese, vegetable oil - stew the zucchini until cooked together with onion in butter, mix with grated cheese.
Filling of cottage cheese, cheese and eggs
From cottage cheese with dried fruits: dried apricots, prunes, raisins and / or dried cherries (you can take either one ingredient or a mixture), cottage cheese, sour cream, sugar, raw egg - chop dried fruits, mix with cottage cheese, sour cream and sugar.
From cottage cheese with garlic: cottage cheese, garlic, herbs, mayonnaise, hard cheese - chop the food and stir.
From cottage cheese with bananas: cottage cheese, bananas, sour cream, sugar - crush everything and mix.
From cottage cheese with pickled cucumbers: cottage cheese, pickled or pickled cucumbers, Bell pepper, garlic, herbs - cut cucumbers and bell peppers into cubes, combine all the ingredients.
From cottage cheese with red caviar: cottage cheese, sour cream, caviar, herbs - grind the cottage cheese with sour cream until smooth, gently mix with caviar and chopped herbs.
Egg and ham: raw eggs, milk, ham, butter - make an omelet from eggs and milk, fry it, chop it, mix with chopped ham.
AND from eggs and hard cheese: boiled eggs, cheese, herbs - grate all the ingredients, chop the greens, mix.
Egg and green onion : boiled eggs, green onions, sour cream.
Cheese with tomatoes: hard cheese, tomatoes, herbs, salt, pepper - grate the cheese, cut the tomatoes into slices, chop the herbs, mix the cheese, herbs and spices, put on pancakes, put a couple of tomato slices and wrap. Bake in the oven.
From feta cheese with garlic: feta cheese, greens, garlic, green onions - chop the herbs and garlic and mash with feta cheese.
How do you like our 50 pancake fillings? Agree, the choice is huge. However, on our site you can find even more interesting options. Visit us more often!
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
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 up 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 - onions, fried in oil.
- Filling "Meat"- In a preheated frying 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 wonderful old filling).
- Another one sweet filling — "Sweetheart" — Thick jam or jam.
- 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 - "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... A "pancake" is a thin pancake that can be eaten either separately or stuffed with a variety of fillings.
In the last article I made a review 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 would be delicious to fill them with? In fact, of course, the sequence will be exactly the opposite - first prepare the filling for the pancakes, cool it, and only then 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 in advance - 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 turned out that there are many options! I'll try to list the most popular ones:
1 The filling for pancakes is made from 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 only 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 - your guests will have a very interesting taste and surprise effect, who will try to understand for a long time what you stuffed your pancakes with? 
6 Also do a mixture of minced meat 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 it 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 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'll 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
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 for your taste, add butter or sour cream to it. 
5 Now let's make the pancakes in a quick way. Add salt, sugar and eggs to warm milk. Whisk the mixture with a whisk or blender. 
6 Add the flour sifted through a fine sieve in small portions to the dough, continuing to stir it with a whisk. 
7 Place the pan to heat. 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.
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 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 powdered sugar, vanillin, a spoonful of 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, you need to grind one yolk into cottage cheese), twist them in open tubes, put them 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 perhaps the absence the right 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 pancakes with curd mixture, fry, decorate with apple mixture when serving on top. 
In apples, when they are simmering in a pan, it is very good to add a spoonful of lemon juice and a little grated for taste lemon peel- 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, you can not add sugar to the dough at all. But finely chopped greens must be added by all means, mixing it in pancake dough just before preparing the pancakes. For the rest - ordinary 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 to 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 cooking 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 in a cold, not fried form, they 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 taste!
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 boiled eggs into the filling - 5 pieces.
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 (rusks 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 herbs) 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 oil 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 greens). 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 pancakes.By the way, absolutely any filling can be placed in such bags. On the 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 beautiful 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 minced chicken, salt and pepper if not enough. We fill the pancakes with filling and fry them on both sides, if we plan to serve them immediately. But these pancakes can be frozen in the freezer, they keep their shape well and their taste does not spoil after defrosting.
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
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
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 with the mood and your pancakes stuffed with the most various fillings, will certainly work out!