How to bake pancakes to stuff them. Unsweetened pancake filling: the best recipes
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 appetizing golden brown.
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, a 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, icing sugar or sugar, a handful walnuts, some 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 cherries, soft cream cheese or cottage cheese, sugar, whipped cream (you can cook it) - 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 poppy seeds with boiling water, 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 finely chopped onions on butter until transparent, add 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 minced meat, a can of beans in tomato sauce, onions - sauté the minced meat with onions, add the beans 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 fillet and mushrooms into cubes, simmer in butter and onion until the liquid evaporates, pour over the 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, onion, butter - soak the mushrooms in advance, rinse well, boil and mince, add the onion, stew everything in butter, add the 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 butter, 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 - simmer 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 crush with feta cheese.
How do you like our 50 pancake fillings? Agree, the choice is huge. However, on our website you can find even more interesting options... Visit us more often!
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
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 you get. 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.
Last but not least, add vegetable oil and 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 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, you don't need to put sugar 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 powdered sugar to apples. Mix the apple and berry mixture. Fill the pancakes with the filling and fold them into an envelope.
Unsweetened fillings
There are a lot of recipes for savory toppings 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 the 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, grind, 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 slightly 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.
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 to make it more convincing 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, wrap the filling in them - different, leave some "for now" - not a little and not modestly, because they will eat like the first time, pack the rest in different container-bag-containers and hide it in the freezer. And then - put on a 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. thin pancakes that 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 in 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, the 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 be not only 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:
- Twisted boiled meat with fried onions.
- Rice, boiled eggs, green onions.
- Cottage cheese, dill, garlic.
- Boiled eggs, cheese, garlic, mayonnaise.
- Ham and grated cheese.
- Fried mushrooms with onions.
- Crab sticks, cream cheese.
- Fish caviar.
- Lightly salted red fish, cream cheese.
- Mashed potatoes, smoked chicken (turkey) meat.
- Liver filling.
- Braised cabbage, ham or sausages.
- Asparagus and feta.
- Fried or pickled eggplants, onions.
- Mashed potatoes with fried onions, carrots, celery.
10 sweet fillings for stuffed pancakes:
- Cottage cheese, raw egg, sugar.
- Poppy, grated with sugar and nuts.
- Prunes, dried apricots, raisins, twisted through a meat grinder.
- Fruit and berry jams and jam, homemade jams.
- Fresh berries and fruits with whipped cream.
- Bananas and liquid chocolate.
- Apples slightly stewed in a pan with cinnamon and honey.
- Coconut flakes mixed with condensed milk or heavy whipped cream.
- Nutella-type chocolate spreads.
- 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 to somehow not 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 another 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 with minced pancakes 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" put 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... To do this, part of the pancake dough must be poured 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, cook 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 which is better and which 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 the 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 both 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 butter and chocolate 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 you put in savory fillings? Meat and fish products, cheese, mushrooms, eggs, carrots, zucchini and other vegetables.
Meat filling for pancakes
Grind half a kilo of boiled meat in a meat grinder or blender. 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 batch of dough, turn them 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.