V home cooking earlier, buckwheat flour was also widely used. Such flour is unsuitable for baking, but excellent "Russian pancakes" are baked from liquid, highly bubbly dough. These pancakes are delicious and satisfying.

Pink color: a symphony of fish tenderness and its specific taste, loved by many, make such pancakes especially attractive and desirable. It is also important that housewives prefer boiled, steamed or baked fish - pink salmon.

With pink salmon, coffee-brown buckwheat pancakes look elegant due to the delicate pink hue of this fish. Lemon Bechamel goes well with seafood and boiled fish with the title"Red". This dish can be prepared in advance.

I beg you to humbly eat ...

Ingredients for 6 people

For the test:

- 220 g buckwheat flour (buckwheat)

- 50 g wheat flour

- 250 ml semi-skim milk

- 250 ml of water

- 1 egg

- 20 g butter

- salt

For the sauce:

- 30 g butter

- 30 g flour

- 750 ml semi-skim milk

- juice of half a lemon

- salt and pepper

For filling:

- 4 salmon steaks

- a few sprigs of dill

Prepare the dough:

In a large bowl, combine wheat and buckwheat flour, make a funnel, drive an egg into it and mix.

Pouring a little milk and water, beat with a whisk. All this with a light movement turns into smooth and soft dough, in which we add melted butter and salt, and mix again

Let the dough now rest at room temperature for about 30 minutes before making the pancakes. In the meantime, we will start making the Béchamel sauce.

Heat the butter in a heavy-bottomed saucepan and, stirring occasionally, add the flour until smooth (creamy).

Then, little by little, stirring constantly so that no lumps form, pour in a thin stream of milk. Cook for about 10 minutes more with constant stirring.

At the end of cooking, season with salt and pepper and add lemon juice. You should have a smooth heavy creamy sauce. Remove from heat and keep warm while you fry the buckwheat pancakes for 25 minutes.

Prepared fish - boiled or baked - cut portioned chunks 1.5 cm wide.

Serving our pancakes: Before serving, put the buckwheat pancake on a hot skillet over medium heat, distribute the pink salmon slices, top with hot Bechamel sauce and immediately fold all the edges of the pancake inward to form a square. Heat for about 2 minutes and serve hot, garnished with dill sprigs and a lemon wedge.

500 g squid 75 g grated cheese 2-3 eggs green onion feathers salt - mayonnaise or sour cream to taste

Boil and chop eggs and squid. Add green onions, cheese, salt if necessary. Season with sour cream or mayonnaise and mix thoroughly. Place the filling on the pancake and roll it up. Dish with stuffed pancakes decorate with herbs.

2. Pancakes with herring

1 kg herring fillet 5 eggs 2 tsp vinegar 3 heads onions ground black pepper - mayonnaise or sour cream to taste

Pass the herring and onions through a meat grinder. Boil and chop the eggs. Combine all ingredients of the filling and mix thoroughly. Put the minced meat on the pancakes, roll them up in any way and bake for 5 minutes in an oven preheated to 180 degrees. Put the prepared pancakes on a dish and brush with sour cream or mayonnaise.

3. Pancakes with salmon

300 g salmon fillet 300 g processed cheese spinach leaves for decoration

Brush each pancake with melted cheese, place a piece of fish fillet, roll up and bake in the oven at 180 degrees for 5-7 minutes. Serve garnished with spinach leaves.

4. Pancakes with shrimps

50 g hard cheese 300 g shrimps 2 tomatoes sour cream / mayonnaise - to taste

Boil the shrimp, let cool, and then peel. Cut the tomatoes into small cubes. Combine the filling ingredients. Grease each pancake with sour cream or mayonnaise. Place the filling in the center of each pancake and roll it up.

5. Pancakes with sour cream and red caviar

125 g red caviar 20 g sour cream 60 g butter 25 g fresh dill

Melt the butter and spread it over each pancake before adding the filling. Chop the dill finely and mix it with the sour cream, then add the caviar and stir again. Roll the pancakes in any way you want and serve.

6. Pancakes with spinach and lightly salted red fish

250 g frozen spinach 100 g lightly salted red fish 100 g feta 1 tbsp olive oil salt and pepper to taste hard cheese(preferably parmesan) - for decoration

Fry the spinach with a spoonful of butter, add salt and pepper to taste, cool before shaping the pancake filling. Cut the fish into slices. Crumble the feta. Place the filling over the pancakes and roll.

7. Pancakes with canned pink salmon and mushrooms

1 can of canned pink salmon 200 g of canned champignons 1 head of onion 2 tbsp vegetable oil

Cut the champignons and fry with onions. Mash the pink salmon with a fork. Combine the ingredients and stuff the pancakes with the resulting mass.

8. Pancakes stuffed with haddock

500 g haddock 3 eggs 1 onion

Boil the haddock in salted water. Remove bones and mash with a fork. Chop the onion finely and fry in a pan. Boil and chop the eggs finely. Mix all the ingredients and stuff the pancakes.

9. Pancakes with egg and smoked capelin caviar

180 g smoked capelin roe 3 eggs

Boil and chop the eggs finely. Cool and mix with caviar paste. Stuff the pancakes with this mixture and roll them up.

10. Pancakes stuffed with mussels

For the filling: 200 g mussels 1 head of onion 150 ml dry white wine vegetable oil for frying dill salt and pepper - to taste

For the sauce: 300 ml sour cream dill, garlic, salt and pepper - to taste

Boil the mussels. Cut the onion into cubes and fry in vegetable oil until golden brown. Transfer the boiled mussels to the pan with the onions, pepper, add the dill and pour over the wine. And simmer for a few minutes until the wine is noticeably evaporated.

To prepare the sauce, add finely chopped dill, garlic and black ground pepper to the sour cream. Pour the mixture into a saucepan and cook for another 2-3 minutes after boiling.

Take a pancake. Spoon the filling into the center with a spoon. Gather the edges of the pancake so that you get a bag, and fasten it with an arrow of a green onion, a dill stalk or a strip of a pancake. Serve with the sauce.

Good afternoon friends!

In this master class, I propose to remember that - "Everything is new, this is well forgotten old."

Let's talk about fillings for pancakes: with fish, with cottage cheese and with a banana.

I will not tell you how to make pancake dough. Because every housewife prepares it to her taste. Today we'll talk about the filling for pancakes.

And about two recipes unusual test for pancakes I already wrote.

In one master class, I showed. And in another,.

Pancakes stuffed with cottage cheese.

I want to say that instead of raisins, you can use canned fruits - pineapple, peach, mango, cherries, strawberries. Fresh fruits - according to your taste. It can be anything, even berries. And even dried fruits can also be used, pre-soaked.

And also for piquancy, you can add crushed nuts to pancakes stuffed with cottage cheese. Nuts go well with dried fruits.

For those who are very worried about their figure, cottage cheese can be mixed with ready-made muesli, adding candied fruits to them for sweetness.

Sour cream with sugar can be replaced with melted sweet cheeses. In this case, the taste will be soft - creamy. And the curd won't give off a lot of liquid.

Cottage cheese filling. I used classic recipe cooking sweet curd filling with sour cream and raisins.

Cottage cheese filling

If you use this recipe, I want to note that the curd will give off a certain amount of liquid when mixed with sugar. In this case, the filling can be simply thrown back on a sieve and allowed to drain.

Stuffing a pancake

We spread the filling on a pancake and wrap it in an envelope.

We wrap the filling

If desired, ready-made pancakes with filling, before serving, can be fried on both sides in butter.

Pancakes with cottage cheese can be served both with sour cream and with other sweet sauces: condensed milk, heavy cream, jam, jam.

You can also sprinkle pancakes with cottage cheese icing sugar... Which will give them a finished look when served.

Serving pancakes with cottage cheese

NS they were pancakes stuffed with cottage cheese. More pancakes, they go well with fruits and ice cream. I wrote about such fillings.

Pancakes stuffed with salted pink salmon fillet.

For the fish filling, you can take whatever fish you like. It can be a fillet of red or white fish. The salting method is the same for all types of fish.

The pitted fillet should be cut into strips, salt, pepper and, if desired, sprinkle with lemon juice. And let the fish stand for 2-3 hours.

I used a fillet of pink salmon, which I marinated as indicated above. Do not be alarmed if the fish fillet turns white, this is a reaction to lemon juice. You can also add chopped greens to the filling. Dill goes very well with fish.

Salted pink salmon with lemon juice

Now stuff the pancakes with the finished filling.

Pancakes can be served in different ways. I decided to put the filling, not inside the pancakes, but on top, just wrapping the edges of the pancakes. And decorated with lemon.

Serving pancakes with pink salmon

Pancakes stuffed with banana with hot chocolate.

In this section of my master class, I will describe the filling with a banana. And I'll tell you how to make the sauce at home hot chocolate... Which in the future can be used not only for pancakes.

Peeled a banana, cut it in half lengthwise. Each half of the banana was wrapped in a separate pancake. As shown in the photo below.

Stuffing pancakes with bananas

Then she fried pancakes with banana in a pan on both sides, in butter. But you can also use vegetable.

Fry pancakes with bananas

Let's start making hot chocolate.

For this we need:

• a bar of creamy or dark chocolate - 90-100 gr;
• cream 10% or 20% - table 4-5. spoons.

We prepare hot chocolate in a water bath. We break the bar of chocolate and put it in a bowl, in which we cook and slightly thaw. Then add the cream. Mix thoroughly until smooth.

Hot chocolate is ready. When hot, it flows well from a spoon, which makes it easy to decorate dishes. As the hot chocolate cools, it takes on the consistency of soft butter. This oil can be used for sweet sandwiches.

Various additives can be added to spice up the hot chocolate. In the form of crushed nuts, candied fruits, dried fruits, or all at once.

Sauce - hot chocolate

Back to the topic - "Pancakes stuffed with banana with hot chocolate."

Cut the fried banana in half. Put it on a plate. Pour hot chocolate and sprinkle with powdered sugar if desired.

If you don't like fried banana, you don't need to fry pancakes with banana. And just serve under hot chocolate.

In this way, for one of the types of filling, with cottage cheese, with fish or with a banana, you can use several options for additives. This produces a variety of flavors.

Friends, if my master class was useful to you, share it with your friends!

Cottage cheese or liver, pancakes with red fish, pancakes with fruit fillings- one of this list of dishes salivates. There is probably no person in the world who would not like pancakes. There are many types of them, but one thing is invariable: this dish can be served on any table - both festive and everyday - success and well-fed guests are guaranteed!

Pancakes stuffed with salmon and cucumber

This dish is great as a showy, delicious snacks for a festive table. Pancakes-base can be prepared according to any already proven recipe, use the proposed filling, but experienced chefs advise preparing a dough on sour cream for this type of pancakes. These pancakes turn out to be ruddy, lacy and very tasty.

Ingredients:

• 160 milliliters of milk;
• 3 chicken eggs;
• 150 grams (¾ cup) flour;
• 180 grams of sour cream (15% fat);
• 1 teaspoon of sugar (better than powder);
• 1 tablespoon butter (pre-melted)
• A pinch of salt.
• 300 grams of lightly salted salmon;
• 2 medium cucumbers;
• 1 bunch green leeks
• 100 grams of low-fat sour cream;
• Salt.

In the process of making pancakes, there are many subtleties on which the entire success of the business depends. For example: all ingredients must be room temperature... This will allow them to quickly start interacting with each other. In addition, flour gluten, which affects the consistency of the dough, begins to react only to heated or warm liquids.

Cooking process:

1. Let's start by making pancake dough. To do this, you must first separate the whites from the yolks, and place the latter in a deep container in which the dough will be kneaded.
2. Add sour cream, salt and sugar to the yolks. Grind the egg mass with a fork or mixer, gradually adding milk and melted butter.
3. It remains to add the sifted flour and finally knead the dough.
4. Beat the whites with sugar and salt until they become steep and gently add to the dough, stirring slowly with a wooden spatula.
5. Let's start baking pancakes. Pour a small amount of dough into a well-heated frying pan and fry the pancake on all sides. We do this with the entire volume of the test. You should make about 20-25 pancakes.
6. Cooking the filling. To do this, free the fish fillet from the skin and cut it into thin strips with a sharp knife.
7. Peel the cucumbers, remove the middle, seeds, and dip with a paper towel to remove the liquid. Cut the cucumber into thin slices.
8. Before stuffing pancakes with cucumber, be sure to let the cucumber juice drain, otherwise the pancake will get wet and fall apart.
9. Chop the leeks very finely with a knife.
10. Pour sour cream into a small bowl, add onion and stir. You should not add salt to the filling, as the fish is already sufficiently salted.
11. We start stuffing the pancakes. In the middle of each, put 203 salmon slices, the same amount of cucumber and season everything sour cream sauce.
12. We wrap the pancake in any shape (preferably with a roll) and put it on a dish.

With feta and pink salmon

Great recipe dishes for office feasts. These pancakes go well with other cold snacks and go well with white and red wines. In addition, these pancakes are prepared with budget option red fish - pink salmon, which is available to any cook.

Ingredients:

• 20 ready unsweetened pancakes;
• 1 pack of feta cheese;
• 1 bunch (50 grams) green leeks
• 500 grams of smoked pink salmon.

Preparation:

1. Cooking pancakes according to your favorite proven recipe. You will need about 20 pancakes.
2. We release the cheese from the packaging and drain the brine.
3. Finely chop the leeks with a knife, leaving 10-12 onion stalks for decoration.
4. Knead the cheese with a fork to a state of gruel. Add onion and mix.
5. We separate the fish from the skin and bones. Cut the finished fillet as follows: cut thin slices with a sharp knife in the direction from the ridge to the abdomen.
6. Grease the edge of the pancake cheese paste, and on top we place a slice of pink salmon.
7. Roll up the pancake with a roll or straw. Place the pancakes in the refrigerator to cool slightly.

To make a decoration from green onions, you need to soak it in cold water for a few minutes. After that, it will become elastic and easy to tie. Before serving, tie each pancake with an arrow of a bow, tie a bow and place on a dish.

Trout and basil rolls

This type of pancake is prepared in a special way, since its highlight is the special preliminary preparation of the fish. Trout and basil create a unique combination of flavors! Pancakes can be made according to any proven recipe, or you can use the recipe openwork pancakes on sour cream.

Ingredients:

• 20 unsweetened pancakes;
• 400 grams of fresh trout;
• Lemon;
• 50 grams of basil.

Preparation:

1. Before preparing the filling, marinate the trout. To do this, squeeze juice from the lemon. For the lemon juice to come out better, you need to hold the unpeeled citrus a little under hot water, and then with an effort to roll on the table.
2. We clean the trout from the skin and free it from the bones. Cut the fish into thin slices.
3. Pour lemon juice on the trout and let it marinate for about 20-30 minutes.
4. Rinse the basil and put it on a paper towel. Be sure to let the water drain.
5. Cut the basil into thin strips.
6. Put trout slices on a pancake, basil on top.
7. We roll up in any form: you can use an envelope or a roll.

Serve with sour cream or very thinly cut and string on a skewer - the appetizer is ready.

With salmon and melted cheese

A versatile dish that goes well with any meal. In addition, children are very fond of such rolls - they just need to be presented beautifully and interestingly.

For pancakes:

• 400 milliliters of milk;
• 200 grams of flour;
• 4 eggs;
• 25 grams of salt;
• 20-30 grams of butter;
• 100 grams of water.

For filling:

• 300 grams of salmon (slightly salted);
• 100 grams of processed cheese ("Amber", "Viola");
• 20 grams of fresh herbs.

Preparation:

1. Beat the eggs with salt in a deep container (we do not divide the eggs into whites and yolks).
2. Melt the butter in microwave oven or on the stove.
3. In a saucepan, mix the milk with water (the ingredients must be warm), add not too hot butter and the egg mixture.
4. Constantly stirring everything with a whisk or mixer, add flour (it must be sifted first). It is necessary to bring the mixture to a homogeneous state, since the taste and texture of the pancakes depends on this.
5. Let the dough "rest" for 1 hour. In the meantime, we are preparing fish filling.
6. Cut the salmon into thin slices.
7. We bake pancakes in a dry frying pan - the dough already contains fat, so the pancakes will not stick to the surface.
8. Pancakes are ready: you can fill them. Lubricate each with melted cheese, then lay out the salmon (2-3 slices will be enough).
9. Roll the pancake into a roll and cut into 2-3 pieces.

Each, if desired, can be sprinkled with finely chopped herbs.

With curd cheese and caviar

One of the most chic options for making pancakes. Such pancakes will definitely become a bright addition to the treats.

Ingredients:

• 10 ready-made unleavened pancakes;
• 2 tablespoons (70 grams) of any curd cheese
• 50 grams of butter;
• 40 grams of caviar;
• Greens.

Preparation:

1. Let's start with the filling. To do this, mix the softened butter in a bowl and cottage cheese until the consistency of sour cream.
2. If desired and to give a special flavor, you can add very finely chopped dill to this mass.
3. We generously grease each pancake with a cheese-creamy mass over the entire area.
4. We roll the pancake into a tube and cut into 3-4 cm pieces.
5. We spread the "stumps" on a dish, carefully decorating each with a small portion of caviar.

Decorate it spectacular dish greens, lemon slices and eggs. We serve to the table.

Simple pancakes with salmon (video)

Pancakes with red fish can hardly be called an economical dish, but how appetizing and beautiful they look on festive table! With a little time and effort, you will prepare dishes that will certainly be appreciated by your guests and loved by all family members.