Pancake fillings are unsweetened. Sweet and savory filling for pancakes

25.03.2020

How to prepare a recipe unsweetened pancakes- a complete description of the preparation so that the dish turns out to be very tasty and original.

for 20 pieces you need:

250 ml milk
2 eggs
0.5 tsp salt
0.5 tsp soda
700 ml boiled water(500 ml. room temperature and 200 ml of boiling water)
500 gr. flour

Mix flour, salt and baking soda:

add 500 ml. boiled water at room temperature and beat with a mixer:

add milk and beat more:

cool a little and add eggs, mix:

this is the consistency it turns out:

stir a little with a ladle, as if pouring the dough from top to bottom:

bake, greasing the pan with oil only for the first time:

these are so thin:

stuffed fried minced meat with onions + boiled rice:

Pancakes - a traditional dish popular in all European countries. These are specially prepared pancakes with varied filling: from ham and mushrooms to fruits, chocolate, etc. Pancakes can be served both as a main course and as a dessert. This light, tasty and unusually easy-to-prepare dish is in demand in cafes and restaurants, and each of us can easily and simply diversify home cooking, complementing the menu with these pastries. The process of making pancake dough is simple, and you can choose the filling to your liking. To help - we suggest the most successful recipes making pancakes. Bon Appetit!

In the section "Pancakes (sweet and savory)" 187 recipes + photo recipes

Section: Pancakes (sweet and savory) »Top

What kind of pilaf do you prefer?

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500 ml of milk
3 eggs,
300 gr. flour,
1 tbsp. a spoonful of sugar
1 teaspoon without a slide of salt,
3 tbsp. tablespoons of vegetable oil
butter for greasing ready-made pancakes.

Break eggs into a bowl, add salt and sugar. Mix with a whisk or fork until smooth. Pour about 200 ml of milk into the eggs and mix. Add flour and mix until smooth (the consistency of the dough is like thick sour cream). Pour in the remaining milk (about 300 ml), mix.
The dough should be thin and flowing easily. Pour in vegetable oil. Mix the dough and let stand for 15-20 minutes. Heat the pan for pancakes well and grease it with a thin layer of vegetable oil. We bake pancakes and grease them with butter. Bon Appetit!

Potato pancakes
Pancake "Well"
Squash pancakes stuffed
Pancakes "Fairy Tale"
Pancakes
Pancake rolls
Curd - nut pancake cake
Custard pancakes
Banana pancakes
Pancakes with caramel pears
Pancakes with apples
Yeast pancakes
Pancakes with meat
Pancakes with meat
Pancakes on vodka
Nastya's pancakes
Custard pancakes on kefir
Custard pancakes on kefir
Pancakes "Star"
Yeast pancakes
Pancakes with minced chicken
Stuffed pancakes
Pancakes with meat
Pancake cake

Pancakes can be prepared using a variety of liquids: from dairy and fermented milk products to the water. And in any case, they will delight household members with delicious taste. But most often they are prepared with milk. Then they turn out to be rich and thin.

Required Ingredients

For delicious and tender pancakes with milk, you will need:

Warm milk - 2 glasses;
Chicken egg - 3 pieces;
Sugar - 0.5 tablespoon;
Salt - 0.5 teaspoon;
Vegetable oil for dough - 2 tablespoons;
Wheat flour - 1.5 cups;
Vegetable oil for frying - how much will it take.

In fact, this recipe is not strict, some components of the dish can be replaced with others. For example, vegetable butter for dough can be replaced with melted butter, which makes pancakes much more ruddy. Wheat flour can be partially replaced with buckwheat flour, then you can enjoy the taste of real Old Russian pancakes, which were prepared for meeting with spring. You can add more sugar to make pancakes for a sweet tooth. But then it would be inappropriate to wrap unsweetened filling in them: liver, mushrooms or cheese.

Speaking of cheese. If you add 200 grams of grated soft cheese or hard varieties(but not melted) then taste ready meal will get better. The pancakes will acquire a special aroma, and they themselves will become so tender that you will not tear yourself away from them until you eat everything to the last.

Milk pancake recipe

To prepare good dough, you need to knead it strictly according to the recipe. Otherwise, there will be a lot of lumps in it or it will stick to the pan when frying pancakes.

Break the eggs into a saucepan and beat them a little with a whisk or mixer.

Pour 2/3 cup warm milk into a saucepan. Add all the sugar and salt here and mix well.

Sifted flour is poured into the resulting mixture, better - in portions of 0.5 cups, after each dough is mixed with a whisk or mixer until smooth. The dough should be thick at this stage.

All the remaining milk (1 and 1/3 cup) is poured into the dough and mixed thoroughly. Perfect dough for pancakes it has the consistency of liquid sour cream or very heavy cream.

Add vegetable or melted butter and stir the dough again.

A frying pan (preferably with a thick bottom and a handle, but also with a non-stick coating) is heated on the stove and greased with vegetable oil. It is convenient to use a culinary brush for this.

To make the pancakes thin, you need to take so much dough that it can only cover the entire bottom of the pan, but no more. To do this, take the dough into the scoop (ladle) with the right hand, and hold the pan in place with the left hand. The dough is gradually poured directly into the middle of the pan, which is quickly rotated with the left hand in a circle so that the dough spreads evenly over the entire surface. It is difficult only in words - in fact, everything is simpler.

Put the pan back on the stove and make sure that the dough is hot on top of the pancake. It starts to bake from the edges, and after 1.5 - 2 minutes the dough thickens in the middle. Then the pancake is turned over with a spatula and fried on the other side for 0.5 - 1 minute.

Repeat step 7-8 until all the dough runs out. Pancakes are ready!

How to serve pancakes?

If pancakes in milk were prepared without adding sugar, then any filling can be wrapped in them: mushrooms, potatoes, cabbage, cheese, boiled condensed milk, thick jam or jam, jam. If the filling was not provided, then the pancakes can be served with sour cream, honey or condensed milk. To make the dish look beautiful, pancakes can be rolled up in an envelope or in a tube.

In order for pancakes to always turn out without flour lumps, tasty, ruddy, thin and with holes, you need to know a few tricks. This is especially important for young and inexperienced housewives who have decided to cook this wonderful dish for the first time.

So that there are no lumps

There are several ways to knead the lumps in the dough:

Method 1... It is described in the recipe. The flour is mixed with all the ingredients and only with a part of the milk, since it is easier to knead the lumps in a thick dough. When the dough is smooth, add the remaining liquid and stir.

Method 2... If you use a mixer to knead the dough, then there will be no lumps - the mixer will carefully break them. Therefore, the components can be mixed in any order.

Method 3... Knead the dough in any order. Then keep it in the refrigerator for several hours and stir again. The swollen lumps will disintegrate on their own.

To be rosy and with holes

Use butter instead of vegetable dough. But do not be alarmed if the first pancake turned out to be nondescript. This is normal, as well as the first pancake is lumpy. This even happens with experienced housewives.

If the dough is too thin (thick)

If the pancakes break, then the dough needs to be made thicker. To do this, pour a quarter of the dough and add flour by eye, mix until all the lumps disintegrate. Then mix both parts of the dough and get a homogeneous mass.

If the pancakes are too thick, then you can add a little milk to the dough itself and stir until smooth.

These pancakes are the most popular I have at home. Firstly, they are sugar-free, but those with a sweet tooth do not pay attention to it, and secondly, they are thin and I really like it.

And another little story about pancakes.

I decided to make this Temko with pancakes and of course we need pictures. As a result, I ended up in the kitchen and started making dough. If honestly, then a little reluctantly and thinking who will eat them, if everyone ran away, but still made an effort and now the pancakes are already on the table. Then she decorated them with cherry jam, thereby causing an incredible appetite and ran for a camera to quickly take a picture and start the royal meal... And here's the disappointment - the batteries are discharged, it was the end of the world and a complete disappointment, further. then everything was fine, and I nevertheless pleased myself with pancakes.

But I understood one truth, the way to appetite is through appearance. Here are pancakes like pancakes, but it's worth laying on them beautiful Cherry jam, and you immediately want to try them.

Recipe for a small portion of 8-10 pieces.

Sugar-free thin pancakes

egg - 2 pieces
milk 0.5 tbsp.
flour
vegetable oil 1 tbsp. l. (if you eat a Teflon frying pan, you can reduce the portion in half)

Beat the eggs with a whisk and add the flour, bringing the resulting mixture to a fairly thick texture, but at the same time, we focus on making it easy to interfere. Thanks to this mix, I never have lumps in the dough and it is always smooth. Then add milk and mix well until a homogeneous dough is obtained. We bake pancakes in a hot frying pan. And don't forget to decorate with your favorite jam.

Unsweetened pancake filling: the best recipes

In our family, everyone is very fond of pancakes, but until recently I cooked them only with classic fillings: pancakes with meat, chicken and mushrooms, cheese and mushrooms ... and that's it. Therefore, one day I decided that I would gradually master new pancake fillings.

There are so many fillings recipes that at least every day you can cook pancakes with new filling... I have already prepared most of the pancake fillings presented below, so I can safely say that pancakes with these fillings are 100% delicious.

In this article I will write about savory fillings for pancakes, and there will be a separate article about sweet fillings.

Filling for pancakes with eggs and green onions

4 eggs,
50 gr. green onions,
5-10 gr. dill,
salt.
vegetable oil

Boil the eggs and chop finely. Mix with finely chopped green onions and dill. Season with salt and add a little vegetable oil. Mix well and you can fill the pancakes!

Filling for boiled sausage pancakes

200 grams of "Varenki" sausage,
0.5 tablespoons of mustard
50 gr. sour cream,
100 g cheese.

Pass the boiled sausage through a meat grinder, grate the cheese on a coarse grater, add 0.5 teaspoon of mustard, and 50 gr. sour cream. Mix everything, the filling is ready.

Mushroom pancake filling

Chop the mushrooms and fry, when the water from the fried mushrooms has evaporated, add the finely chopped onion and fry everything together. At the end of frying, season with salt, pepper and add 2 tablespoons of sour cream. Stuffing pancakes with this is delicious.

Liver pancake filling

500 gr. liver (chicken or veal),
2 onions
1 carrot,
3 eggs, salt. pepper.
mayonnaise

Cut the liver into plates and fry until tender. Fry the onions and carrots separately. Boiled eggs grate, salt and black pepper to taste. Cut the liver into strips (or in a meat grinder, as you like), mix with carrots and mayonnaise with onions.

Filling for ham and onion pancakes

onion
ham
vegetable oil
salt pepper

Cut the ham into strips.

Wash and chop the onion.

Salt, pepper and fry the ham and onion.

Cool the finished filling.

Put 1 tablespoon of filling on each pancake, roll it up with an envelope. Fry the prepared pancakes on both sides in a frying pan greased with ghee.

Pancakes stuffed with carrots

Wash carrots, peel, grate on a coarse grater.

Peel the onion, wash, chop.

Fry carrots and onions in vegetable oil.

Hard-boiled eggs, chop finely.

Mix carrots, onions and eggs.

Put the filling on the pancakes, roll up an envelope and fry on both sides in the remaining vegetable oil.

Serve pancakes with sour cream.

Zucchini pancake filling

zucchini
bell pepper
tomatoes
vegetable oil
salt and allspice to taste

Wash the courgettes, peel, cut into small cubes and fry in vegetable oil.

Wash the bell pepper, remove the stalks and seeds, cut into strips, fry in vegetable oil.

Wash the tomatoes, cut into small cubes.

Combine zucchini with tomatoes and bell pepper, salt, season with allspice and simmer for 3-5 minutes. Cool the filling.

Put the filling on the pancakes, flatten. Fold the pancakes in four, serve with sour cream if desired.

Pancakes with cabbage and fish filling

fresh cabbage
canned pink salmon
hard boiled eggs
parsley
vegetable little
salt and pepper

Finely chop the cabbage and fry in a little vegetable oil. Boil eggs, peel, chop finely.

Salt and pepper the cabbage, add eggs and chopped canned pink salmon, to stir thoroughly.

Wash the parsley, dry it, chop finely, add to the cabbage and fish filling.

Put the filling on the pancakes. Roll up the pancakes with an envelope. Serve with sour cream.

Pancakes with cheese and carrots

100 g of hard cheese,
1 carrot,
1 tablespoon tomato paste
1 hard boiled egg
100 g green onions
100 g parsley,
30 ml of vegetable oil,
50 g butter, salt to taste.

To prepare the filling green onions and wash the parsley and chop finely. Wash, peel and grate the carrots. Peel and chop the egg. Grate the cheese on a fine grater. Salt green onions and carrots, mix with tomato paste and fry in vegetable oil for 3 minutes, then add chopped egg and cheese.

Put the filling on the pancakes, flatten. Roll the pancakes in four and sprinkle with parsley.

Pancakes with pickled honey mushrooms and potatoes

200 g of pickled honey mushrooms,
1 onion
50 g mayonnaise
2 potato tubers,
pepper to taste.

To prepare the filling, finely chop the mushrooms.

Peel the onion, wash, chop finely. Mix pickled mushrooms with onions and potatoes, pepper, season with mayonnaise.

Put the filling on the pancakes and roll up in an envelope.

Pancakes with fried mushrooms and sausage

300 g champignons,
100 g sour cream
100 g of boiled sausage,
1 apple,
1 bunch of parsley
1 onion
70 ml of vegetable oil,
salt and pepper to taste.

To prepare the filling, peel the onion, cut into thin half rings.

Peel the champignons, wash, chop finely. Cut the sausage into small cubes.

Mix everything, salt, pepper and fry in vegetable oil until tender.

Wash the apple, peel, core and cut into small cubes. Wash parsley greens, dry, chop finely.

Combine onions, mushrooms and sausage with parsley and apple, pepper, season with sour cream.

Put the filling on the pancakes, flatten, fold into envelopes.

Filling for mushroom and rice pancakes

100 g of boiled rice
200 g butter,
1 onion
50 g butter
1 bunch of green onions
2 eggs,
salt and pepper to taste.

To prepare the filling, peel the mushrooms, wash, and finely chop.

Peel the onion, wash, cut into thin half rings.

Combine mushrooms and onions, fry in butter.

Wash green onions, chop finely.

Hard-boiled eggs and cut into small cubes.

Mix rice with eggs, green onions, mushrooms and onions, salt and pepper.

Put the filling on warm pancakes, smooth out. Roll up the pancakes in an envelope. The dish can be served with sour cream.

Filling for pancakes with pickled milk mushrooms

250 g pickled milk mushrooms,
2 cloves of garlic
1 onion
3 potato tubers,
1 bunch of dill greens,
100 g sour cream
50 ml of vegetable oil,
50 g ghee
salt and pepper to taste.

To prepare the filling, peel the garlic, wash and chop finely.

Peel the onion, wash, cut into half rings.

Wash the potatoes, boil them in their skins, peel and chop finely.

Wash dill greens, dry, chop finely.

Fry the onions in vegetable oil until golden brown. Combine potatoes with dill, mushrooms, garlic and onions, salt and pepper, season with sour cream.

Put 1 tablespoon of the filling on the fried side of the pancakes, roll the pancakes into an envelope and lightly fry in warmed ghee.

Filling for cheese pancakes with tomatoes and parsley

300 g of hard cheese,
100 g tomatoes
100 g parsley,
100 g of green lettuce leaves,
pepper to taste.

To prepare the filling, wash the tomatoes, dry and cut into small slices. Wash and dry parsley and lettuce leaves. Grate the cheese.

On each pancake, put a little cheese, a tomato slice and a sprig of parsley, sprinkle the filling with pepper. Roll the pancakes into an envelope and place on a baking sheet greased with vegetable oil. Bake in a preheated oven for 10-15 minutes.

Serve with green salad leaves.

Filling for mascarpone pancakes with salmon

mascarpone (any other cream cheese)
lemon juice, salt, ground white pepper - to taste
mustard dijon
cold smoked salmon

Combine cheese with diced salmon, lemon juice and mustard, season with salt and ground pepper.

Filling for cabbage and egg pancakes

fresh cabbage
boiled eggs
greens, salt, vegetable oil - to taste

Chop the cabbage finely and fry on hot skillet with a little oil, no lid. You can immediately put greens with cabbage.

Salt, add hard-boiled eggs, be sure to pepper.

You can take cabbage in equal quantities with carrots. Sometimes, for satiety, finely chopped sausage or lard is added to vegetables.

Useful video: "Ways to wrap pancakes"

Unsweetened pancakes with milk

Scrumptious and ruddy unsweetened pancakes with milk are a great way to cook delicious dish... You can absolutely use different fillings and fantasize a little to please your loved ones with a delicious dinner or breakfast. This recipe for savory, tender pancakes will make it easy for you to make amazing, fragrant delicate pancakes that just melt in your mouth. A simple recipe from the most common ingredients that you will surely find in your refrigerator will allow you to delight your family or guests with delicious tender pancakes, using meat, cottage cheese, mushroom and any filling of your choice.

Ingredients for unsweetened pancakes with milk:

200 gr. wheat flour
2 eggs
15 gr. baking powder
One small onion
50 ml. olive oil
500 ml milk
Salt to taste

Step by step cooking unsweetened pancakes in milk:

Step number 1: prepare the milk and egg solution, add flour

In a bowl that is spacious and easy to mix, break two eggs and add a little salt, about half a teaspoon. Add milk to the eggs, about half of its amount. Now add flour that has been sifted and saturated with oxygen to the ingredients in the dishes. We begin to mix the dough with a mixer or, if manually, with a whisk.

Step # 2: add baking powder to the dough

Beat the dough until a homogeneous, jelly-like mass without lumps, add food baking powder to it, after which, we will continue to stir the dough for a while, so that the baking powder is completely dispersed in the dough. Using a silicone spatula, scrape off the remaining flour and the dough, which has been sprinkled while stirring, from the walls.

Step number 3: dilute the base of the dough with milk

The base for the test is ready. As you can see, the dough turned out to be smooth, without lumps, but at the same time very thick. In this state, it is not suitable for baking pancakes, so we dilute the resulting dough with milk. Having mixed everything thoroughly again, we should get a dough in density comparable to heavy cream or liquid sour cream. Here is such a smooth, completely without lumps, we should get a dough.

Step 4: prepare the pan for baking pancakes

The dough is ready, you can start baking the pancakes. To grease the pan with oil, I use a half of a peeled onion, which I put on a fork and dipped periodically in vegetable oil. This will give your pancakes a pleasant onion aroma and reduce the excess heat in the pan before pouring the dough again.

Step 5: pour the dough, bake the first side of the pancake

After heating the pan quite strongly, apply vegetable oil on it with the help of a cooked onion. Spread the oil over the entire surface of the pan. We will no longer put an empty pan on the fire, but immediately pour the dough onto it. Having poured the required amount of dough into the middle of the pan, we will help it spread in circular motions over its entire area. Put the pan back on the stove and let the pancake bake on one side first.

Step 6: flip the pancake, bake the second side

We can check the readiness of baking of the first side by slightly lifting the edge of the pancake and assessing its color from below. This should be done carefully and only after the bubbles formed on the surface burst and turn into holes or depressions. As soon as this happens, carefully turn the pancake over to the other side and bake it on the other side until it is completely cooked. Let's check the color of the pancake. If everything suits us, carefully remove it from the pan.

Step 7: continue to bake pancakes

Let the pan heat up again, and in the meantime, evaluate the thickness and color of the pancake on both sides. If the pancake turns out, in your opinion, a little thick or slightly burnt, when baking the next one, pour a smaller dough into the pan. Well, and accordingly, if you have it slightly burnt or turned out to be dark, reduce the heat of the stove or reduce the baking time by a few seconds.

Step 8: the pancakes are ready for further use

To receive you need to good result when baking pancakes, you need some skill in this business. The amount of dough used to bake each pancake should be the same and match the diameter of your pan and the desired thickness of the pancake. Depending on the diameter of the pan and the thickness of the pancakes, you should have 12 to 13 pancakes ready. Bon Appetit!

Thin and curvy. Round and patterned. With and without heat. On batter or thick dough made of different flour... 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. Even if Maslenitsa is over, 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, you can wrap anything you want in a pancake. But no one will argue with the fact that after the meat curd filling is the most desirable in many families. That is why I will write here the recipe for the pancakes themselves and the delicious unique filling.

Ingredients

For pancakes:

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

For filling:

Curd - 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

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 brown. Poured with 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. And it's even better to 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 icing sugar.

Apple and cinnamon filling

Put the apples, peeled from the skin and core, into a saucepan. Fill them with a little 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 pits and, chop 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). Add some 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, without sugar. 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 kilogram in a meat grinder or blender boiled meat... Fry 1.5 chopped onions in butter. Let's put it in the minced meat. Stir, pepper and salt to taste. And put it on a pancake. We roll up as we like and fry. If you also add fried mushrooms here, it will be even more satisfying, tastier and healthier. With sour cream - that's it! There is the option of adding boiled rice, buckwheat, etc.

Mushroom filling

Cleanse half a kilo fresh champignons... Let's grind them up. Let's chop the onion. Then we heat a frying pan, put butter (3 tablespoons) in it, melt it. Fry the onions, then add the 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 lay out the pancakes with mushroom filling into a baking dish and sprinkle with generously 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. Place a layer of cream cheese on the first and the rest. 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, onions and chopped dill. Salt and pepper. You can, by the way, pepper, add boiled rice, buckwheat, etc.

Liver filling

Coarsely chop a pound 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 the second portion of dough on top, flip 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 mass. 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 Pancake Dough Facts - 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: adding it 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.

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, vegetables, 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 in this sample are quick and easy to make 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 filling for pancakes is popular in 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 it off 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, at room temperature. Combine 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, covered with a lid, 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 get sticky, 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 the pancakes on a plate with banana filling melted chocolate.

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 the 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 you need to make 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

Ingredients for pancake filling:

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

Grind the head onions... 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. Next add chopped 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
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 and cut each in half diagonally.

5. Red fish with cream cheese

The filling according to this recipe is 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. Place the cheese-filled pancakes 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, with recipes including 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.

Ingredients

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

Preparation

Boil the meat and chop finely. Finely chop the onion 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 the vegetable stock 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 it 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 the pancakes into triangles and place on 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 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 interfere, and cook until thickened for about 5 more minutes. Season with salt to taste and remove from heat.

For filling crab sticks and chop hard-boiled eggs. Cut the onion into rings. Combine 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 the green onion also finely. Mix the ingredients, add a little 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. Put the ham on the pancake and some grated cheese... 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, combine 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 60g parmesan to the spinach (nutmeg can also be added if desired). 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 discard in a colander and rinse cold water... This will preserve the color of the cabbage.

Put some broccoli on top of the cooked pancakes and pour over 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. Cream cheese

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 and pepper and add herbs. Whip the cream and gently add to the curd mass. Spread the resulting curd cream over the pancakes 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 fill them with 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;
a handful of 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 in 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, the beet-filled pancake rolls 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 translucent. Add the 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 parsley, chopped
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 beat 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. Add on top 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 with parchment paper on top. 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 of minced lemon zest
4 teaspoons cornmeal
2 tablespoons cane sugar
¼ teaspoon of cinnamon.

Preparation

In a small saucepan, combine orange and lemon juice and blueberries. Bring mixture to a boil over medium heat, add zest and cinnamon and reduce heat to low. Mix in a bowl corn meal 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 with 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 the 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 sweet dessert wine or sherry;
50 g dark chocolate;
a cup of strong coffee;
a pinch of cocoa powder.

Preparation

Whisk the 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. Place the mixture in the refrigerator to harden, then brush over hot pancakes with it. Sprinkle 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 turns amber, remove the saucepan from heat and gently 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 of coconut oil.

Preparation

Grind the avocado in a blender. Add cocoa, honey, a pinch of vanillin, 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.

The filling for pancakes can be different. Some prefer sweet, others like hearty meat. In any case, this pastry turns out to be very tasty and satisfying. Usually, stuffed pancakes Served for breakfast along with sweet hot tea or other drinks.

general information

Lovers of this ancient dish are very popular with the filling for pancakes made from cottage cheese. It gives the usual breakfast a special nutritional value... In this regard, it is recommended to use it for those who want to feed their children before school satisfyingly and healthy. Before preparing sweet pancake fillings, you should prepare a base for them. Experienced chefs say that only batter with milk is suitable for stuffed products. After all, it is from it that you can bake thin, round and elastic pancakes that are easy to stuff. If you decide to cook products with kefir, then remember that during their direct stuffing, they can burst. This is due to the fact that the pancakes are on kefir based although they turn out to be thin, they have a porous consistency. That is why we recommend making the base only with fresh and fat milk.

Pre-preparation of thin pancakes

It doesn't matter which one you use to create delicious and hearty breakfast, the main thing is to fry thin and large pancakes in advance, grease them liberally with butter and cool completely. Preparing the pancakes in advance will allow you to stuff them quickly and easily.

Sweet toppings for pancakes: recipes for making a delicious dessert

There are quite a few sweet fillings that make pancakes not only tastier, but also more nutritious. In this article, we will talk about only a few of them. It should be noted that such a dish can be ideal not only for a children's breakfast: pancakes can become a delicious and delicious dessert for festive table... Try it - and you will see for yourself.

Cooking pancakes with cottage cheese and dark raisins

The filling for cottage cheese pancakes does not take long to prepare. Moreover, to create delicious dessert we only need a small amount of readily available ingredients, namely:

coarse-grained fat cottage cheese - 3 cups;
pitted dark raisins - 2/3 cup;
coarse sugar - 2/3 cup;
large village egg - 1 pc .;
ground cinnamon - use as desired and to taste.

Cooking process

This delicate pancake filling is prepared in several stages. First, pour coarse cottage cheese into a bowl, add coarse sugar to it and break an egg. After mixing all the ingredients with a spoon, leave them to "rest" for a while. Next, sort out the dark raisins and soak them in boiling water. After keeping dried fruits in hot water within 20 minutes, discard them in a colander and rinse thoroughly. After that, shake the dried fruit well and put it on a paper napkin to deprive the raisins of excess moisture. Next, pour it into the curd along with ground cinnamon (add to taste and desire) and stir with a large spoon. Light curd filling for pancakes is ready.

Roll up the pancakes

Now you know how to make cottage cheese and raisin filling for pancakes. But this is only half the battle: in the future, you will need to properly stuff the base and bake it in the oven. To do this, you need to take one pancake, put it on a flat hard surface, place 1.5 or 2 large spoons of sweet cottage cheese with raisins in the middle part. Next, the pancake must be wrapped in an envelope and put in a shallow dish, greased with butter.

Baking finished products in the oven

Some housewives are perplexed: why bake the dessert additionally in the oven? First, the curd filling contains a raw egg... So that it bakes well, finished goods must be subjected to heat treatment. Secondly, sometimes the filling turns out to be too liquid and can leak out of the pancakes at any time. In order for the curd to "grab", the formed dessert is sent to the oven without fail.

After keeping the stuffed pancakes for 20-26 minutes at a temperature of 200 ° C, they must be carefully removed from the mold, cooled slightly and served with tea or cocoa.

Apple filling for a delicious dessert

Unlike cottage cheese, the apple filling for pancakes does not require additional heat treatment formed products. After all, fruits are already boiled down to the required thickness, therefore they do not flow out of the dessert.

So, for the preparation of sweet minced meat we need:

large sweet apples (you can use the Grushovka variety) - about 3 pcs.;
coarse sugar - 3 large spoons;
vanillin - a small pinch;
butter 75% - 2 large spoons;
filtered water - a large spoon;
freshly squeezed lemon juice - a large spoon;
potato starch - a large spoon.

Cooking the filling

The apple filling for pancakes is prepared in a thick-walled pan. To do this, grate the apple, season with freshly squeezed lemon juice and put on low heat. Stir regularly and simmer for about 5 minutes. Next, you need to add butter, sugar and vanillin to them. After mixing the components, we continue to simmer them until the excess moisture evaporates. After that, add starch to the filling, previously diluted with a tablespoon warm water... Let the products boil again, remove them from the stove and cool completely. As a result, you should get a tasty and aromatic apple filling rather thick consistency.

Formation process and serving for breakfast

As you can see, it's pretty easy to make pancake fillings. You should definitely take note of the recipes for such products, especially if you like to regularly pamper your loved ones with delicious and nutritious desserts. After the apple mass has cooled well, it should be placed in the middle of the pancake and wrapped beautifully. It is recommended to serve pancake envelopes to the table with cocoa or sweet tea. Additionally, the dessert can be poured over with syrup, honey or condensed milk.

How to make savory pancake fillings?

Pancakes are not only tasty and satisfying, but also versatile products that go perfectly with both sweet and savory fillings. In the following, we'll show you how you can quickly and easily prepare a great nutritious meal using cheese, ham, meat, eggs and even liver. It should be noted that pancakes, stuffed with meat or offal, can become the basis of a hearty lunch or dinner.

Cheese pancakes with ham

The filling for cheese pancakes is prepared in 5 minutes, but it turns out incredibly tasty and aromatic. So that you can see for yourself, we give it detailed recipe... For this we need:

aromatic pork or beef ham - 150 g;
hard cheese - about 170 g.

Cooking process

To make delicious and hearty lunch for loved ones, you should chop the fragrant ham into thin strips and mix it with coarsely grated cheese. Next, put the resulting minced meat in the middle of the pancake and carefully wrap it in the form of an envelope. Before serving, ready-made pancakes are recommended to be heated in a pan, in the oven or microwave oven... This is necessary so that the cheese melts completely and the pancakes become even more tender and tasty.

Pancakes stuffed with liver

Few people know, but the filling for pancakes from the liver turns out to be not only satisfying, tasty and aromatic, but also very useful for the body. Everyone knows that the liver contains a large amount of iron, which is extremely necessary for those who have low hemoglobin.

So, to prepare such a dish, we need:

chicken liver - 600 g;
vegetable oil - to taste;
long grain rice - ½ cup;
sweet onion - 1 small piece;

Minced meat

Unsweetened fillings for pancakes, many people like them, since they can be used not as a dessert, but as a main hot dish. To cook minced meat from the liver, the offal must be thoroughly rinsed, cleaned of inedible veins and films. To eliminate the bitterness that is inherent in chicken liver, it is advisable to keep it in milk for some time. Although not necessary. Further chicken liver boil in slightly salted water and cool completely. By the way, you should not pour out the broth, because you can cook a delicious and rich soup on it.

After the liver has cooled, it should be chopped in a meat grinder along with a large head of sweet onions. Boil long grain rice for 25 minutes until cooked through, rinse it thoroughly in a colander, shake to remove excess liquid and add to the minced meat. After salt and pepper the ingredients, heat them slightly in vegetable oil in a skillet under the lid.

How to shape correctly?

Products are formed in the same way as in previous recipes. Put a couple of large spoons of filling in the middle of the pancake, and then wrap it in an envelope and place on a plate. Pancakes must be reheated in the microwave before serving. It is advisable to consume them together with sweet and hot tea.

Delicious pancakes with chicken breasts

The chicken filling for pancakes is prepared quickly, but it turns out to be very satisfying and tasty. It should be noted that for such products it is necessary to use only chilled white meat of young poultry. This is the only way to get the most delicious and tender dish.

So, we need:

chicken breast - 600 g;
sunflower oil- use at your discretion;
large carrots - 1 pc .;
large sweet onion - 1 pc.;
fat cream - 100 ml;
salt and pepper - use to taste.

Food preparation

Delicious toppings for pancakes must include a meat ingredient. After all, it is this product that makes pancakes as satisfying and nutritious as possible. As a rule, they are served for dinner as a main hot dish.

For a delicious filling, peel all the vegetables, finely chop the onion with a knife and grate the carrots. Next, you need to separate the pulp chicken breasts from bones and skin and chop it finely.

Heat treatment

Having prepared all the components, you should put a stewpan on the fire, pour sunflower oil into it and heat it up. Next, you need to put the meat of the chicken breasts in the pan and fry them lightly. Then add chopped onions and grated carrots to the dishes. When all the ingredients are ready, they should be salted, pepper and flavored with heavy cream. Stew meat with vegetables for about ¼ hour before the excess liquid evaporates. As a result, you should have a thick filling that needs to be completely cooled.

We form envelopes

To properly form such a dish, the chicken filling for pancakes must be cold and not contain excess moisture. It needs to be laid out in the middle of the pancake and wrapped in an envelope. It is recommended to warm pancakes with meat thoroughly before serving.

Cooking meat pancakes together

Meat filling for pancakes can contain not only white poultry meat, but also meat types such as pork or beef. Before using these ingredients for stuffing pancakes, they must be carefully processed. For this we need:

pork pulp without fat - 250 g;
beef pulp without fat - 250 g;
large white onions - 2 pcs.;
juicy medium carrots - 2 pcs.;
sunflower oil - add at your discretion.

Cooking process

The stuffing of minced meat for pancakes is made quite quickly and easily. To do this, you need to take lean pork and beef, rinse the meat thoroughly, peel it of all kinds of films, and then cut it into large cubes. The processed pieces must be chopped in a meat grinder along with the white onions. Peel the carrots separately and grate them.

After the minced meat is ready, put it in a saucepan and put on medium heat. After waiting for the product to boil, add grated carrots, salt and pepper to it. After the meat juice has partially evaporated, you need to pour sunflower oil into the pan. In this composition, the ingredients should be fried until the minced meat is fully cooked. As a result of the described actions, you should get a crumbly and fried filling. It must be placed in the middle of the pancake in the amount of two large spoons, and then wrapped in an envelope. Before serving such hearty and aromatic products to the table along with tea, it is recommended to heat them up in a pan, microwave or oven.

How to make delicious spring onion and egg pancakes on your own?

The filling for egg pancakes is prepared in the same way as for all well-known pies. It should be noted that both store and village products can be used to create minced meat. However, from the latter, you will undoubtedly get insanely delicious stuffed pancakes. Only village eggs have a beautiful bright yolk, and onion arrows have an unsurpassed aroma.

So to do delicious toppings for pancakes, we need:

large village eggs - about 4 pcs .;
fresh green arrows onions (preferably used freshly picked) - medium bunch;
pepper and salt - use to taste;
vegetable oil - 50 g.

Food preparation

Before making stuffed pancakes for dinner, all ingredients should be processed. Large village eggs must be boiled, then cooled and peeled. By the way, in order for the shell to separate well from the protein, the product should be dipped in ice water while hot and kept in it for about half an hour. The cooled eggs must be chopped into small cubes. After that, you need to rinse the fresh green onion arrows and chop them finely.

Preparation of the filling

Having prepared all the components, they should be mixed in one bowl, a little seasoned with salt and ground black pepper. To make the products much tastier and more aromatic, it is necessary to add dressing to the egg filling. To do this, put a small piece of butter in a bowl and melt over very low heat. It is highly discouraged to boil cooking oil; its specific taste can slightly spoil the filling. After the metal cookware has heated up, put out the fire. In this state, the butter should melt on its own. Next, they need to season the eggs and green onions, and then mix thoroughly.

Forming lunch

To form the products, the pancakes must be placed on a flat and hard surface. In the middle part of the base, you need to lay out 2 large spoons of filling, and then wrap them beautifully in the form of a miniature envelope. After placing the stuffed pancakes on a plate, they should be immediately served for dinner along with hot tea. Before serving, the appetizer can be heated in the microwave, but the pancakes are quite tasty when cold.

Now you know how you can b
Quickly and easily stuff thin pancakes with a sweet and savory filling.

To make them as tasty as possible, we recommend listening to following tips experienced chefs.

Let's summarize a little

In our article, we have revealed little secrets cooking delicious stuffed pancakes- now you can please your loved ones with them at least every day. However, remember that they are quite high in calories. In this regard, they are not recommended to be consumed in large quantities and too often, if you carefully monitor your figure. Bon Appetit!