How to make stuffed pancakes with minced meat. How to make minced meat or fish pancakes

Stuffed pancakes with minced meat are hearty lunch for the whole family. Thin weightless base allied with juicy filling from minced chicken with fried onions and boiled eggs will appeal to lovers of homemade food. Great dish in half an hour from the available products. It's good that you can easily add components to your taste to the basic recipe.

Secrets of the recipe for stuffed pancakes with minced meat

Both children and adults love to enjoy a pancake lunch or breakfast. But not all hostesses can bake pancakes. Only knowing the subtleties and nuances of cooking, you can be sure of success. Why pancakes come out dry, stick and tear during the cooking process, we told in. You can also read about the main tricks there. perfect test and how to bake patterned pancakes.

Today we will reveal the secrets of stuffing

1. Basis of stuffed pancakes with minced meat - photo

Prepare the dough to your liking:

• in milk;

• serum;
• kefir;
• with yeast;

Whatever the choice of the recipe, the main thing is to be sure of its success. Thicker options are suitable for filling with fillings so that they do not break when wrapped. Although with the thinnest pancake dough it will come out elegantly. The thinnest shells can be baked from starch dough. Virtuosos know how to fry pancakes without adding flour. Then even the frying pan shines through them. But optimal for union with meat - custard pancakes or dairy.

2. Fillings of pancakes stuffed with minced meat

The choice of filler is dictated by family preferences. But there is general principle: we use chilled minced meat, cooked with our own hands. It is faster, of course, to buy a semi-finished product in a store, but how can you be sure of its quality? If you have to take frozen minced meat, it is better to defrost it gradually on the bottom shelf of the refrigerator. No microwave ovens and boiling water in basins.

To make it tender, it is better to take minced chicken and pork meat (1:1).

Chopped meat is pre-fried until cooked with onions or carrots and onions.

For greater juiciness, 50 ml of sour cream or meat broth is added to the finished filling for stuffed minced pancakes.

In addition to meat, they put this in the fillers:

• onion;
• carrot;
• chopped greens;
• boiled eggs;
• mushrooms;
• tomato paste;
• boiled rice.

How to stuff pancakes with minced meat - the main ways

• envelopes;
• bags;

• tubules;
• triangles.

Before serving, the dish is sprinkled with cheese and baked in the oven until a stretching crust appears. Can be fried or heated in the microwave. A good addition is sour cream, garlic, cheese, tomato sauce.

Recipe for stuffed pancakes with minced meat and rice

What we take:

• ready-made pancakes - 8 pcs.;
• minced meat - 300 g;
• onions - 2 pcs.;
• rice - 100 g;
• water - 400 ml;
• sour cream - 20 ml;
• vegetable oil - 50 ml;
• fresh herbs, salt, spices - to taste.

How to make stuffed minced pancakes

Boil the rice until cooked in salted water. Then put in a colander and refrigerate.

Put the minced meat in a frying pan heated with oil, fry over low heat, stirring occasionally.

Peel the onion, cut into small cubes, add to the meat, salt, fry with stirring for 10 minutes.

Add to the finished filling. Put finely chopped dill, if desired, mix everything and add a spoonful of sour cream.

Put the rice in the meat mixture. We interfere with everything. Ready.

Place pancakes with milk on the board, for example. Stuffed with minced meat, they will be especially tasty. Put a tablespoon with a slide of filling in the center of the pancake. Raise the edges and tie them with a sprig of dill, a feather of green onions or a fiber of pigtail cheese.

Ingredients

• 350 g boiled meat(lean pork or beef);
• 2 medium onions;
• salt, pepper to taste;
• butter for frying.

Preparation

Boil the meat and chop finely. Chop the onion finely and fry in butter until transparent. Add meat to the skillet to the onion. Season with salt and pepper and cook for about 10 more minutes. Place the filling over the pancakes and wrap.

2. Chicken

Ingredients

• 500 g chicken breast;
• 2 tablespoons sour cream;
• 100 g of cheese;
• 1 medium onion;
• 1 clove of garlic;
• salt, pepper to taste;
• butter for frying.

Preparation

Boil the breast in salted water, cool and chop (or pass through a meat grinder). Fry chopped onions in butter until transparent. Combine chicken and onion, add crushed garlic, sour cream and cheese, grated on a coarse grater. Salt and pepper, mix thoroughly. Fill the pancakes by rolling them up in an envelope and fry a little in butter.

goodtoknow.co.uk

Ingredients

• 400 g pumpkin;
• 15 ml olive oil;
• 100 ml vegetable broth;
• 50 g of any greens;
• 50 g soft cheese, for example goat or feta cheese.

Preparation

Slice raw pumpkin small cubes, place in a skillet with olive oil and sauté over low heat until golden brown. Add vegetable broth and simmer the pumpkin for 10 minutes or longer, until tender. Drain off excess liquid. Add finely chopped herbs and cheese to the pumpkin. Spoon the mixture over the pancakes and fold them into envelopes.

4. Hepatic

Ingredients

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

Preparation

Peel the onions and carrots and chop finely. Cook the liver and pass through a meat grinder. Fry the vegetables, at the end of frying, add the liver to them and leave on the fire for a few more minutes. Boil the eggs, chop finely and add to the liver, onions and carrots. Season with salt and pepper and mix well. Start pancakes. Fry additionally if desired.

5. Sausage

Ingredients

• 300 g of doctoral sausage;
• 100 g hard cheese;
• 50 g sour cream;
• ½ teaspoon of mustard.

Preparation

Pass the sausage through a meat grinder. Grate the cheese on a coarse grater. Combine the minced sausage, cheese, sour cream and mustard. Fill the pancakes with the mixture. Instead of boiled sausage you can use ham, and instead of hard cheese - creamy.

Ingredients

• 370 ml of natural thick yogurt (or sour cream);
• 2 cucumbers;
• 3 cloves of garlic;
• 1 spoon wine vinegar(or lemon juice);
• 2 tablespoons olive oil
• 1 teaspoon salt
• fresh mint, parsley and dill.

Preparation

Peel the cucumbers, grate, salt and squeeze out the water. Add yogurt or sour cream, finely chopped garlic, vinegar, herbs, oil. Mix thoroughly. Spread sauce over pancakes and wrap in any way.

7.With salmon and dill

Ingredients

• 300 g salmon fillet;
• 200 g champignons;
• 2 sprigs of dill;
• 30 g butter;
• ground black pepper to taste.

Preparation

Wash the mushrooms, cut and fry in butter for 5 minutes, until tender. Boil the salmon fillet (4-5 minutes). Chop the dill and mix with the hollandaise sauce. Put a little fish, mushrooms in the center of each pancake, pour over the sauce and pepper. Roll pancakes into triangles and send to a baking sheet with high sides. Top the pancakes with the rest of the sauce. Bake for 10-15 minutes at 180 ° C. Serve hot.

8.With salmon and mascarpone

Aksenya / Depositphotos.com

Ingredients

• 300 g mascarpone;
• 300 g smoked salmon;
• 2 teaspoons of Dijon mustard
• lemon juice, salt and pepper to taste.

Preparation

Cut the salmon into small slices. Brush each pancake with cheese and Dijon mustard, place the fish, drizzle with lemon juice, salt and pepper to taste, and then wrap.

9. Crab

Ingredients

• 200 g crab sticks;
• 200 ml of milk;
• 2 chicken eggs;
• 150 g green peas;
• 2 tablespoons flour;
• 2 tablespoons of butter;
• 2 feathers of green onions;
• salt to taste.

Preparation

Make the sauce first. To do this, melt the butter, add flour and cook over medium heat for 2 minutes, stirring constantly. Then pour in the milk, without ceasing to stir, and cook until thickened for about 5 minutes more. Season with salt to taste and remove from heat.

For filling crab sticks and chop hard-boiled eggs. Cut the onion into rings. Mix crab sticks, onions, eggs and green pea(first drain the liquid). Season the mixture with the sauce. Wrap the filling in pancakes.

10. Egg

Ingredients

• 6 chicken eggs;
• 1 bunch of green onions;
• salt and mayonnaise to taste.

Preparation

Hard-boiled eggs, peel and chop finely. Chop finely green onions... Mix ingredients, add some mayonnaise (better) and salt. Stuff the pancakes with the filling.

11.With fried eggs and ham

Ingredients

• 20 g butter;
• 8 chicken eggs;
• 40 g of hard cheese;
• 8 slices of ham.

Preparation

Grease a skillet with butter and heat the finished pancake on both sides. Break the egg into a bowl. Place the ham and some grated cheese on top of the pancake. Then gently pour the egg from the bowl into the center. Roll the edges of the pancake to prevent the egg from spreading. The higher the temperature, the faster the protein will set. Therefore, you can cover the pan with a lid. When the fried eggs are fried, remove the pancake from the pan and repeat with the next one. From the specified number of ingredients, you get eight pancakes.

12. Cheese with spinach

Ingredients

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

Preparation

To prepare the sauce, mix milk, 50 g butter and flour in a saucepan, add bay leaf. Bring to a boil and heat until thickened. Season with salt, pepper and season with grated nutmeg. Reduce heat and simmer for 2 more minutes. Add cream at the end.

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

Fill the pancakes and place in a greased baking dish. Bake for 25-30 minutes at 200 ° C. Sprinkle the finished pancakes with mozzarella and the remaining parmesan. Serve with the sauce.

13. Cheese with broccoli

Ingredients

• 50 g cheddar;
• 50 g parmesan;
• 150 ml cream;
• broccoli;
• salt.

Preparation

Heat the cream over low heat. Stir constantly, add grated cheeses and salt. Continue stirring until the cheeses are dissolved and the sauce thickens. Then remove from heat.

Boil broccoli in boiling water for 2 minutes, then drain in a colander and rinse cold water... This will preserve the color of the cabbage.

Put some broccoli on the cooked pancakes and cover cheese sauce... Roll the pancakes and top with the remaining sauce.

14. Cheese spicy

Ingredients

• 200 g cream cheese;
• 1 teaspoon of grated horseradish;
• 1 bunch of dill.

Preparation

Chop the dill and mix with all the ingredients. Whisk the resulting mixture in a blender. Start pancakes.

15. Creamy curd

Ingredients

• 200 g of cottage cheese;
• 100 ml heavy cream;
• 4 tablespoons of milk;
• 3 tablespoons of chopped greens;
• salt and pepper to taste.

Preparation

Mix cottage cheese with milk until creamy. Season with salt, pepper and add herbs. Whip the cream and gently add to the curd mass. Spread the pancakes with the resulting curd cream and serve.

16. Curd with raisins

Ingredients

• 500 g of cottage cheese;
• 2 tablespoons sour cream;
• ½ cup raisins;
• 1 yolk;
• 3 tablespoons of sugar;
• 1 teaspoon vanilla
• butter.

Preparation

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

17.With goat cheese

Ingredients

• 200 g soft goat cheese;
• 2-3 tablespoons of honey;
• fresh thyme leaves;
• handful walnuts.

Preparation

Spread the cheese over the pancakes, sprinkle with honey, sprinkle with nuts and thyme. Roll the pancakes into envelopes and serve.

18. Mushroom

Ingredients

• 300 g frozen forest mushrooms;
• 3-4 medium onions;
• 1 medium carrot;
• 2 chicken eggs;
• salt, pepper to taste;

Preparation

Defrost the mushrooms, chop and fry over medium heat, adding butter and vegetable oil to the pan. Fry the onions and carrots separately on vegetable oil until golden brown. Hard-boiled eggs and chop. Combine all ingredients, salt and pepper. Stuff the pancakes with the filling. It tastes better if you bake thin non-yeast ones.

19. Mushroom with cheese sauce

koji6aca / Depositphotos.com

Ingredients

• 500 g of champignons;
• 250 g of hard cheese;
• 1 medium onion;
• 2 tablespoons flour;
• 2 tablespoons sour cream;
• 1½ cups milk
• salt and pepper to taste;
• vegetable oil for frying.

Preparation

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

20. Cabbage

Ingredients

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

Preparation

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

21. Beetroot

Ingredients

• 2 small beets;
• 100 g of shelled walnuts;
• 200 g cream cheese;
• 2 cloves of garlic;
• salt and pepper to taste.

Preparation

Wash the beets, dry them, wrap them in foil, put them on a baking sheet and bake for an hour at 200 ºС. Then cool, peel and grate. Squeeze out the juice and add chopped garlic and nuts to the beets. Season with salt and pepper. Grease each pancake first with cream cheese and then with beetroot mass. Roll the pancakes into a roll. Then refrigerate for an hour. Before serving, pancake rolls with beet filling can be sliced.

22. Squash

Ingredients

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

Preparation

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

23.With bell pepper

teresaterra / Depositphotos.com

Ingredients

• 2 sweet bell peppers;
• 450 g canned tomatoes;
• 100 g parmesan;
• 1 medium onion;
• 1 clove of garlic;
• 1 tablespoon chopped parsley
• 1 tablespoon olive oil
• salt and ground red pepper to taste.

Preparation

Wash the peppers and cut into thin strips. Peel and finely chop the onion and garlic. On olive oil fry the onions for 5 minutes. Then add pepper to it and salt. Simmer vegetables, covered over medium heat, for 15 minutes. Mash the tomatoes with a fork and, along with the juice, add to the pan with the onions and peppers. Simmer again, covered for 15 minutes. Add garlic and red pepper at the end.

Sprinkle each pancake with grated Parmesan and top with the prepared filling. Roll the pancakes into rolls and place them in a baking dish, then put them in an oven preheated to 200 ° C for 15 minutes. Sprinkle with chopped parsley before serving.

24. Nut

Ingredients

• 500 ml of milk;
• 120 g sugar;
• 100 g of a mixture of ground nuts (hazelnuts, almonds, walnuts and others);
• 120 g butter;
• 1 tablespoon flour;
• nut syrup.

Preparation

In a saucepan, combine milk, nuts and flour and place over medium heat. Cook until the mixture thickens. Remove from heat, cool, add softened butter and whisk the mixture with a mixer. Then add some nut syrup and stir.

25. Chocolate

Ingredients

• 100 g dark chocolate;
• 50 g butter;
• 1-2 tablespoons of water;
• fresh or canned fruit to taste.

Preparation

In a water bath, melt the chocolate, and in a separate bowl, melt the butter. Inject the butter into the chocolate in a thin stream, stirring constantly. Add the icing sugar and stir until smooth. Spread the pancakes on the resulting chocolate icing and lay in slices of fresh or canned fruit.

26. Caramel with strawberries and almonds

Ingredients

• 200 ml heavy cream (33%);
• 150 g + 2 teaspoons of sugar;
• 60 ml of water;
• 20 g fresh strawberries;
• 300 ml Greek yogurt
• 2 tablespoons toasted almonds

Preparation

In a saucepan or heavy-walled saucepan, cook caramel sauce... To do this, pour sugar into a saucepan and add a little water (you just need to moisten the granulated sugar). When the sugar is completely dissolved, pour the warmed cream into it. Stir vigorously, thicken the sauce and remove from heat.

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

27. Honey

Ingredients

• 500 g of cottage cheese;
• 2 tablespoons of honey;
• some walnuts and raisins.

Preparation

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

28. Banana

Ingredients

• 3 bananas;
• 70 g butter;
• 1 lemon;
• 2 tablespoons of sugar.

Preparation

Beat the softened butter with sugar using a mixer. Mash the bananas with a fork and sprinkle the resulting puree with the juice of one lemon. Stir. Add mashed potatoes to butter and sugar and beat again. Stuff the banana mixture into thin, sweet pancakes.

29. Orange

Blinztree / Depositphotos.com

Ingredients

• 500 ml freshly squeezed orange juice;
• 25 g butter;
• 6 tablespoons of powdered sugar;
• 4 tablespoons orange jam
• 2 tablespoons of Grand Marnier liqueur.

Preparation

Combine in a saucepan Orange juice, icing sugar, jam and butter. Put on fire, bring to a boil and simmer for 15 minutes. When the sauce thickens and shrinks, add the liquor. Simmer for a couple of minutes over low heat. Serve with pancakes.

30. Lemon with meringue

Ingredients

• 150 ml heavy cream;
• 3 tablespoons lemon cream
• 1 lemon;
• meringue;
• powdered sugar.

Preparation

Whisk in the cream. Chop the zest of half a lemon and send it to the whipped cream along with a spoonful of lemon cream and the juice of half a lemon. Whisk until creamy. Break the meringue into pieces and mix with the rest lemon cream... Brush the crepes with whipped cream and lemon and add the meringue mixture. Roll and sprinkle with powdered sugar on top.

31. Apple

Ingredients

• 4 medium apples;
• 50 g icing sugar;
• 50 g milk chocolate;
• 15 ml of water.

Preparation

Wash the apples, core them and cut into small slices. In a saucepan, combine water, icing sugar and apples. Bring to a boil and simmer for 5 minutes over low heat, until apples are tender. If the syrup feels unsweetened, sweeten to taste. Let it cool slightly and add the chocolate, chopped into small pieces. Wrap the filling in pancakes and place them on a baking sheet, after laying them parchment paper... Sprinkle with powdered sugar on top and send for a few minutes in hot oven until the sugar is caramelized and crispy.

32. Berry mix

nilswey / Depositphotos.com

Ingredients

• 1 cup raspberries
• 1 glass of currants;
• 1 cup pitted cherries or other favorite berries
• 2 medium apples;
• ½ cup powdered sugar;
• ½ cup chopped walnuts;
• 4 tablespoons of raisins.

Preparation

Wash the berries and place them on a paper towel to dry. Peel the apples, remove the core and grate on a coarse grater. Then mix them with nuts, powder and raisins. Combine berries and apple mixture. Start the pancakes with a berry mix, folding them with an envelope or triangle.

33. Blueberry

Ingredients

• 300 g frozen blueberries;
• 125 ml orange juice;
• 60 ml of water;
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon crushed lemon zest
• 4 teaspoons cornmeal
• 2 tablespoons cane sugar
• ¼ teaspoon of cinnamon.

Preparation

Combine orange and lemon juice and blueberries in a small saucepan. Bring mixture to a boil over medium heat, add zest and cinnamon and reduce heat to low. Mix in a bowl corn flour and water so that there are no lumps. Add flour and cane sugar to the blueberry saucepan. Cook until thick. Remove from heat and cool slightly. Thick pancakes like pancakes are best for this filling.

34.With peanut butter and banana

bbcgoodfood.com

Ingredients

• 6 tablespoons peanut butter
• 2 tablespoons of powdered sugar;
• 2 tablespoons of milk;
• 50 g of chocolate;
• 1 banana.

Preparation

Combine peanut butter with powdered sugar, milk and chopped chocolate. Spread this mixture over the pancakes and add the banana slices. Fold the pancake in half or roll and serve, sprinkling with nuts on top.

35. Grapefruit

Ingredients

• 1 grapefruit;
• 1-2 teaspoons of brown sugar;
• powdered sugar.

Preparation

Divide the grapefruit into wedges and peel off. Do this over a bowl to preserve the dripping juice. Place the wedges on a baking sheet and sprinkle brown sugar... Caramelize it with a cooking burner or under an oven grill. Sprinkle the grapefruit juice on the pancakes, place the caramelized wedges on top of the pancakes and sprinkle with powdered sugar.

36.With mascarpone and lemon cream

goodtoknow.co.uk

Ingredients

• 250 g mascarpone;
• 4 tablespoons;
• a pinch of powdered sugar.

Preparation

Brush the pancakes with mascarpone cheese and top with lemon cream. Fold the pancakes in half and sprinkle with powdered sugar.

37. Tiramisu

Ingredients

• 150 ml heavy cream;
• 50–75 ml of sweet dessert wine or sherry;
• 50 g dark chocolate;
• a cup of strong coffee;
• a pinch of cocoa powder.

Preparation

Whisk cream with wine or sherry. Melt the chocolate and let cool. Cream the pancakes and fold into a triangle. Drizzle over coffee, pour over melted chocolate, sprinkle with cocoa on top.

38.With honey and rosemary

Ingredients

• 100 g butter;
• 1 teaspoon rosemary leaves
• 1-2 tablespoons of honey;
• chocolate chips optional.

Preparation

Combine softened butter with rosemary and honey. Put the mixture in the refrigerator to harden, and then brush it on hot pancakes. Sprinkle them with chocolate chips if desired.

39. Salted caramel

livewellbakeoften

Ingredients

• 60 ml of water;
• 200 g sugar;
• 160 ml heavy cream;
• 45 g butter;
• a pinch of vanillin;
• 1 teaspoon of salt.

Preparation

Place sugar in a large saucepan, add water and heat over low heat. Stir until the sugar dissolves and the mixture begins to boil. Add heat and stop stirring. When the mixture becomes amber color, remove the saucepan from heat and carefully pour in the cream. While stirring constantly, add the chopped butter, vanillin and salt. Pour the caramel into a jar and let cool, then refrigerate to thicken. Pour the pancakes on her.

40. With avocado and cocoa

Ingredients

• 2 avocados;
• 60 g cocoa;
• 170 g honey;
• a pinch of vanillin;
• 2 tablespoons coconut oil.

Preparation

Grind the avocado in a blender. Add cocoa, honey, a pinch of vanilla, 2 tablespoons of coconut oil and stir until smooth. Fill the pancakes with the mixture.

Bonus: how to wrap pancakes

As many as 10 options for different fillings.

And what do you eat pancakes with? Share your options for fillings in the comments.

1. To cook choux pastry for pancakes, you should take a deep bowl or saucepan, the volume of which will be at least 1-1.5 liters. Break into the bottom of the selected dish chicken eggs, add a little sugar and a pinch of salt. Granulated sugar will not give a sweet taste to pancakes, its task is different - to help reveal the taste of the dough. Mix eggs with salt and sugar with a whisk.

2. Now you should heat the yogurt or kefir to a slightly warm state, add to egg mixture.


3. Pour in a small amount of flour mixed with baking soda, beat it into the dough using a whisk. If you want to sift the flour, then you should do this in advance so that the flour lays down a little.


4. In the same way, enter into pancake dough the whole amount of flour. The dough is very thick, like a pancake.


5. Next, boil water, add the right amount into the dough. At this time, you should constantly stir so that all the ingredients are evenly combined with each other.


6. Add vegetable oil, mix well the dough and leave for 15-20 minutes.


7. Grease a frying pan with oil, heat it and pour the first portion of the dough to the bottom. To do this, the pan should be slightly tilted in a circle, then the pancake will be thin and even.


8. When the dough is browned on the underside and a lot of small air bubbles appear at the top, turn the pancake over. In order to pry off the pancake, you can use a silicone spatula.


9. Fry all the pancakes one by one, put them on a dish. Lubrication is optional, although you can drizzle with a little butter.


10. Pour vegetable oil into a frying pan, put minced meat and add peeled and chopped onions there. If desired, the mass can be pepper or sprinkled with a special seasoning for meat. You can also add a little grated carrots.


11. Fry over low heat until tender. The best way to cook the filling is covered. At the end, the lid should be removed and the minced meat should be browned. It is important to know when to stop, because the filling may become too dry.


12. Now how to cook stuffed pancake with minced meat? Put an incomplete tablespoon of the filling on the pancake.


13. Tuck the top and bottom of the pancake towards the center with the filling.


14. Fold the resulting blank so that the left edge of the pancake is on top of the filling. Now wrap the remaining free edge around the workpiece.


Pancakes with minced meat are tasty, juicy and aromatic. They don't need any additions. This dish can be served both warm and cold!

Before baking the first pancake, lightly grease the pan with vegetable oil. Pour a small amount of dough into the pan, evenly distributing it over the surface of the pan, and fry the pancake over medium heat for 1-1.5 minutes (until golden brown), then turn over to the other side and fry until golden brown on the other side. Transfer the finished pancake from the pan to a plate. Fry all pancakes in the same way. As a result, you should get 6-7 pancakes.

Let's start preparing the filling. Peel the onion, cut into small cubes and fry in a pan in vegetable oil for 1-2 minutes (until transparent).

Then add minced meat to the pan to the onion, season with salt and pepper to taste. Stirring and breaking the meat lumps with a spatula, fry over medium heat for 7-10 minutes (until the minced meat is ready).

Wash the dill, dry it, chop finely, add to the minced meat and mix. Filling of minced meat ready for pancakes.

Now you can start stuffing the pancakes, for this, put 1-2 tablespoons of the filling on the edge of each pancake and carefully wrap it with an "envelope" (that is, tuck the edges of the pancake inward, and then roll the pancake into a roll).

Appetizing, hearty, delicious pancakes with minced meat ready.

Bon Appetit!

Pancakes with meat filling - for many favorite treat... However, the taste of the finished dish is influenced by the minced meat, which is filled with the cakes. Therefore, it must be cooked correctly so that the pancakes are excellent.
Recipe content:

As you know, pancakes can be stuffed with anything. However, the most popular filling is meat. It is not difficult to prepare, the products are affordable, and the finished dish turns out to be quite satisfying. In addition, here you can use absolutely any meat, and in any of its types. For example, pork, beef, veal are suitable, and for a more dietary meal, use chicken, rabbit or turkey. The meat can be twisted in a meat grinder or finely chopped with a knife. In addition, it is boiled, baked, fried, etc. As you can see, there are a lot of use cases and each method is good in its own way.

In this review, I will tell you about one of these many options for making meat filling for pancakes. The meat is first boiled, then twisted and stewed with fried onions in a small amount of broth. Pancakes with such a filling turn out to be the most juicy and tender, they cause an appetite for most people! Of course, it is difficult to argue about tastes, but what meat filling the most popular cooked in this way is a fact. Therefore on this option and stop.

You can make absolutely any pancakes for such a filling. Whey, liquid 1% kefir, yogurt, water, beer, milk and other liquids are perfect.

• Caloric content per 100 g - 160 kcal.
• Servings - minced meat is obtained for about 15 pieces. pancakes
• Cooking time - 1-2 hours

Ingredients:

• Any meat (in this recipe pork) - 600 g
• Onion- 1 PC.
• Butter - for frying
• Salt - 0.5 tsp or to taste
• Ground black pepper - a pinch
• Any spices and herbs - for cooking broth

Step by step preparation of minced meat for pancakes:

1. Wash the meat, cut off the foil and place in a pot of water. Boil, skim, reduce heat and cook until tender. Depending on the variety, it will cook for a different amount of time. Season it with salt and ground pepper during cooking. If desired, add an onion, carrot, garlic, bay leaf and other roots to the broth to enhance the taste.

2. Leave the cooked meat to cool in the broth. So it will not weather and dry out, but will be saturated with juice, from which the filling will be juicier. The broth for the recipe will literally need 3-5 tablespoons, so you can use it for another dish.

3. Then place the meat grinder with the middle wire rack and twist the meat.

4. Peel the onions, wash and chop into small cubes.

5. Melt the butter in a skillet. Its enough literally 20-30 grams. If you want a less fatty meal, then use vegetable oil.

6. When the butter is completely melted, add the onion to the skillet.

7. Over medium heat, stirring occasionally, sauté until transparent.

8. Then put the minced meat in the pan to the onion.