Cottage cheese or liver, pancakes with red fish, pancakes with fruit fillings - this list of dishes alone makes you salivate. There is probably no person in the world who would not love pancakes. There are a huge variety of their types, 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 spectacular, tasty appetizer for the festive table. Base pancakes can be prepared according to any already proven recipe, using the proposed filling, but experienced chefs advise preparing sour cream dough for this type of pancakes. Such pancakes are 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 (powder is better);
• 1 tablespoon butter (pre-melted);
• A pinch of salt.
• 300 grams of lightly salted salmon;
• 2 medium cucumbers;
• 1 bunch of 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 should be at 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 the pancake batter. To do this, you must first separate the proteins 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. Rub 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 stiff foam and carefully introduce into the dough, slowly stirring everything with a wooden spatula.
5. Let's start baking pancakes. Pour a small amount of dough into a well-heated pan and fry the pancake on all sides. We do this with the entire volume of the test. You should get about 20-25 pancakes.
6. We are preparing the stuffing. To do this, we 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 drain 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 leek very finely with a knife.
10. Pour sour cream into a small bowl, add onion and mix. Salting the filling is not worth it, as the fish is already salted enough.
11. Let's start making pancakes. In the middle of each we put 203 slices of salmon, the same amount of cucumber and flavor everything with sour cream sauce.
12. We wrap the pancake in any shape (preferably a roll) and put it on a dish.

With feta and salmon

Great recipe for an office meal. These pancakes go well with other cold appetizers and go well with white and red wines. In addition, these pancakes are prepared with a budget version of red fish - pink salmon, which is available to any culinary specialist.

Ingredients:

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

Cooking:

1. Cooking pancakes according to your favorite proven recipe. It will take 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. Mash the cheese with a fork until it becomes a paste. Add onion and stir.
5. We separate the fish from the skin and bones. We cut the finished fillet as follows: cut thin slices with a sharp knife in the direction from the ridge to the abdomen.
6. Lubricate the edge of the pancake with cheese paste, and place a slice of pink salmon on top.
7. We roll the pancake with a roll or tube. Place pancakes in the refrigerator to cool slightly.

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

Trout and basil rolls

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

Ingredients:

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

Cooking:

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

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

With salmon and melted cheese

A versatile dish that goes well with any feast. In addition, children are very fond of such rolls - you just need to serve them 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 ("Yantar", "Viola");
• 20 grams of fresh herbs.

Cooking:

1. In a deep container, beat the eggs with salt (do not separate the eggs into whites and yolks).
2. Melt the butter in the microwave or on the stovetop.
3. In a saucepan, mix milk with water (the ingredients should be warm), add not too hot butter and egg mixture.
4. Constantly stirring everything with a whisk or mixer, we introduce flour (it must first be sifted). It is necessary to bring the mixture to a homogeneous state, since the taste and texture of the pancakes depend on this.
5. Let the dough rest for 1 hour. Meanwhile, prepare the 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 stuff them. Lubricate each with melted cheese, then lay out the salmon (2-3 slices will be enough).
9. Roll up the pancake and cut into 2-3 pieces.

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

With curd cheese and caviar

One of the most chic options for making pancakes. These pancakes are sure to be a bright addition to the treats.

Ingredients:

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

Cooking:

1. Let's start cooking with the filling. To do this, in a bowl, mix softened butter and curd 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. Generously grease each pancake with cheese and cream mass over the entire area.
4. We turn the pancake into a tube and cut into pieces of 3-4 centimeters.
5. We spread the “stumps” on a dish, carefully decorating each with a small portion of caviar.

We decorate this spectacular dish with herbs, 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 the festive table! With a little time and effort, you will prepare dishes that your guests will certainly appreciate and all family members will love.

How to cook a recipe for pancakes with red fish and cheese - a complete description of the preparation so that the dish turns out to be very tasty and original.

Such a wonderful appetizer, of course, will decorate any banquet table. A very original and bold idea to put soft processed cheese, slices of slightly salted red fish and fresh finely chopped dill on tender pancakes, and then form neat rolls and let them soak in the aromas of fish and cheese for several hours before serving.
Of course, pancakes with red fish, melted cheese and dill, the recipe with a photo of which is already waiting for you below, are original not only in taste, but also in presentation, because when the rolls are cut obliquely, the result is a beautiful, spectacular, bright appetizer. See also how pancake rolls with red fish and cheese are prepared.
It should be noted that the dish, despite the many processes (cooking pancakes, stuffing and forming rolls, their cooling and, in fact, the presentation), is quite simple and any housewife can handle its preparation.

- egg (chicken) - 1 pc.
- oil (olive) - 1 tsp
- sugar (fine-crystalline) - 0.5 tsp
- extra salt - a pinch,
- flour (wheat, w.s.) - 6-7 tbsp.
- milk (whole) - 300 ml.

- cheese (melted, without spices) - 150 gr.
- red fish, salted (salmon, trout) - 200 gr.
- dill (greens, fresh) - to taste.

First, prepare the dough for pancakes. This is a simple step, but it will require strict adherence to the recipe so that the dough is smooth and tender.
Beat the egg with a mixer, pour in the oil, then pour the dry ingredients in parts - salt, sugar.

Then add the sifted flour.

Keep whisking the mixture

Add warm milk to it.

We bake pancakes on a dry heated frying pan.

Salted fish cut into thin slices.
We wash the dill and finely chop.

Put a strip of soft cheese on the edge of each pancake, put slices of fish next to it and sprinkle with dill.

Then we roll the pancake in the form of a roll.

We close the rolls with a film and put the container for a couple of hours in a cool place.

We cut the rolls obliquely into 3-4 parts and present to the table.

Pancakes with fish and cream cheese

A chic appetizer worthy of a festive table, which will give odds to any salad, and even more so to the usual cuts. All your guests will first of all reach for such rolls - it's checked! So provide plates with this treat at different ends of the table so that everyone has time to take pancakes with fish and delicious toppings.
The hardest thing about making appetizers is baking pancakes. They need to be made in advance according to your favorite recipe. Of course, they should be unsweetened and completely cooled. In the process of frying, oil the finished pancakes a little so that they do not stick together while they lie in a pile and wait for stuffing.

Ingredients: 1. pancakes (the quantity is up to you, I had about 20 pieces)
2. cream cheese, such as Creme Bonjour or Almette
3. a large piece of red salted fish without bones
4. 1 bunch of green onions and dill

How to cook pancakes with cream cheese and fish, step by step recipe with photos:

First you need to chop the dill and onion as finely as possible. Choose young and tender onion feathers and dill sprigs.

In a convenient cup, we will make the filling - add greens to the cheese and thoroughly knead everything with a spoon until smooth. Try - is there enough greens and salt. Keep in mind that stuffed pancakes will not get too much of this filling, so the tastes should be rich.

We take a stack of pancakes and directly on the topmost pancake we spread a little cheese dressing from the edge (somewhere a teaspoon without a slide).

On top of the spread we put a slice of an oblong-shaped fish. Its width is practically the future width of the appetizer, so adjust the dimensions so that your ready-made pancakes with cheese and fish are not prohibitively large. We talked about how to properly stuff pancakes in this article.

We begin to wrap the roll, grabbing the pancake tail from the edge where the filling lies. After making a couple of turns, we bend the side parts inward and twist the tight roll.

And now you have options:

• leave the appetizer in this form for serving and put the rolls on the dish with a woodpile;
• cut into 2 parts as shown in the main photo and serve as such;
• cut not in a straight line, but along an oblique line, so that the feed looks more interesting.

Don't forget to decorate with greenery and get compliments for delicious pancakes with fish.

Pancakes stuffed with red fish and curd cheese with herbs

Pancakes are a product of Russian cuisine, a culinary product made from batter, rooted in ancient times. They are different: yeast and yeast-free, thin and thick, sweet and savory, with and without fillings, but usually have a round shape. Pancakes are baked in large quantities on Maslenitsa week.
In our family, pancakes are baked very often. Simply with sugar, honey and butter, or stuffed pancakes are prepared. Today I want to offer my mommy's recipe - delicious yeast-free pancakes in milk, stuffed with red fish and curd cheese with herbs. Would need:
For pancake dough:
Milk - 1.5 liters.
Egg - 1 pc.
Vegetable oil - 2 tbsp.
Salt - 1.5 tsp
Sugar - 1 tsp
Flour - 500 gr. (so that the dough is liquid - I bake thin pancakes)
For filling:
Curd cheese with herbs - 1-2 pack. (for 200gr.)
Lightly salted salmon - 200g.

How to cook delicious stuffed pancakes:

First we need to prepare the dough for baking pancakes. We drive eggs into warm milk, add salt, sugar, vegetable oil and mix with a whisk. Gradually begin to add the sifted flour, while stirring. The dough should be like heavy cream. In this case, the pancakes will turn out thin. Let's start making pancakes. After the pancakes are ready, we proceed to stuffing them with curd-fish filling. We put 2 tbsp on the pancake. curd cheese evenly over the entire surface. Put the red fish cut into cubes on the edge of the pancake and wrap tightly.

This is how we make all pancakes. We serve stuffed pancakes with a cup of freshly brewed tea or coffee, cutting the pancake obliquely and decorating with herbs. Try these tender, thin, melt-in-your-mouth pancakes with red fish and tender curd cheese.
It's just a fairy tale!
Bon appetit wishes everyone Svetlana and her - kulinarochka2013.ru !

Stuffed pancakes with cheese and red fish

Svetlana Burova

Stuffed pancakes with an interesting savory and unusually tasty filling: pancakes with cheese and salted red fish, a recipe from Svetlana Burovaya. According to this recipe, you can bake pancakes and stuff them for breakfast or a snack with any salted fish, not only red, the most tender pancakes with salmon or trout and soft cheese will turn out.

Pancakes with red fish, soft cheese and herbs

Pancakes for stuffing You can bake any to your taste, I offer you a recipe for pancakes with high-speed yeast.
You will need

• Flour - 500 gr.
• Eggs - 1 pc.
• Milk - 0.5 l.
• Sugar - 1 tsp
• Vegetable oil - 50 gr.
• Salt - 10 gr.
• Yeast - 7 gr.

For the pancake filling you will need:

• Lightly salted red fish (trout or salmon) - 1 pack. (300 gr.)
• Soft cream cheese (in trays) - 1 pack. (200 gr.)
• Greens (dill) - 1 bunch.

Cooking process:

First, prepare the dough for yeast pancakes:

Pour yeast into warm milk, then all other ingredients. Mix everything so that there are no lumps of flour.

Let the pancake yeast dough brew a little so that the yeast swells.

We bake pancakes in a preheated pan.

This is the pile I got. We ate some of the pancakes, and some were stuffed with soft cheese and salted fish.

Let's prepare the filling of red fish and cheese for stuffed pancakes:

Red salted or smoked fish (trout, salmon, coho salmon, pink salmon) must be cut off the skin (if any), remove the bones from the fillet and cut into long strips.

Finely chop the greens.

We stuff and wrap pancakes in rolls, lubricating the edge of the pancake with soft cheese, placing pieces of red fish on top and sprinkling with dill.

Carefully wrap the pancake with salmon roll (you can wrap the pancake in any way at your discretion) and fold it into tubes on a dish.

This is how we make pancakes.

At your discretion, you can add a peeled cucumber cut into long strips into the filling for stuffed pancakes with cheese according to this recipe (just like in real rolls).

Good appetite.

Stuffed pancakes, With photo

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Pancakes with red fish

Pancakes with red fish are a luxurious dish that is not ashamed to be served on the festive table. And if you also cut them beautifully, you get real Russian rolls :)

• Flour 120 grams
• Salt 1 Pinch
• Sugar 1 teaspoon
• Milk 400 ml
• Eggs 2 Pieces
• Butter 60 Grams
• Red lightly salted fish 400 grams
• Cream cheese 100 grams
• Greens - to taste

Sift flour into a large bowl, add salt and sugar there. Mix well.

Pancakes with red fish

Pancakes with red fish are a tasty and healthy snack that not only has the qualities of a delicacy, but also satisfies the daily human need for many trace elements.

Pancakes with red fish are beautiful in the cut, especially if you add soft curd or cream cheese, herbs, cucumber, avocado, green onions to the filling. You can roll them into envelopes, or you can twist them into rolls and then cut into small pieces. Serve pancakes with red fish for Maslenitsa, for a family celebration, and just for breakfast, energizing for hours.

The dough for pancakes with red fish is kneaded with sugar, despite the fact that the filling is salty. Sugar adds flavor and crunchiness to pancakes. You can make pancake dough on kefir, on water, but we still recommend making pancakes with red fish in milk so that they turn out thin and without sourness.

• fish, 200 g (salted salmon or trout)
• cheese, 200 g (cottage cheese or cream)
• wheat flour, 2 cups
• milk, 2 cups
• egg, 2 pcs.
• sugar, 2 tbsp. l.
• vegetable oil, 2-3 tbsp. l.
• salt, pinch
• dill, to taste

How to cook pancakes with red fish

Whisk eggs with sugar and a pinch of salt by hand, mix with slightly warmed milk. Add the sifted wheat flour in portions, knead until the lumps disappear, pour vegetable oil. Mix again and let stand for twenty minutes.

We fry pancakes on a frying pan greased with vegetable oil. Ready-made pancakes, if desired, can be greased with butter.

We spread each pancake with cream cheese, sprinkle with a little dill, lay out the salmon plates and roll up. We cut the edges so that the pancakes are even.

Friends, how do you cook pancakes with red fish? Write in the comments about your favorite combinations of products in the filling, about your secrets of delicious and beautiful pancakes with fish.

They prepared it. Look what happened

How to cook delicious pancakes with red fish

Pancakes with red fish can hardly be called an economical dish, but how appetizing and beautiful they look on the festive table Pancakes with sour cream, pancakes with bacon stuffed with meat, cottage cheese or liver, pancakes with red fish, pancakes with fruit fillings - from this list of dishes alone drooling. There is probably no person in the world who would not like pancakes. There are a huge variety of their types, 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 spectacular, tasty appetizer for the festive table. Base pancakes can be prepared according to any already proven recipe, using the proposed filling, but experienced chefs advise preparing sour cream dough for this type of pancakes. Such pancakes are ruddy, lacy and very tasty.

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

This dish is perfect as a spectacular, tasty appetizer for the festive table.

In the process of making pancakes, there are many subtleties on which the entire success of the business depends. For example: all ingredients should be at 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.

1. Let's start by making the pancake batter. To do this, you must first separate the proteins 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. Rub 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 stiff foam and carefully introduce into the dough, slowly stirring everything with a wooden spatula.
5. Let's start baking pancakes. Pour a small amount of dough into a well-heated pan and fry the pancake on all sides. We do this with the entire volume of the test. You should get about 20-25 pancakes.
6. We are preparing the stuffing. To do this, we 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 pat dry with paper towels to drain 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 leek very finely with a knife.
10. Pour sour cream into a small bowl, add onion and mix. Salting the filling is not worth it, as the fish is already salted enough.
11. Let's start making pancakes. In the middle of each we put 203 slices of salmon, the same amount of cucumber and flavor everything with sour cream sauce.
12. We wrap the pancake in any shape (preferably a roll) and put it on a dish.

Great recipe for an office meal. These pancakes go well with other cold appetizers and go well with white and red wines. In addition, these pancakes are prepared with a budget version of red fish - pink salmon, which is available to any culinary specialist.

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I would never have thought that in order to get the best harvest on my garden plot in my entire “dacha career”, I just need to stop overworking myself in the beds and trust nature.
For as long as I can remember, every summer I spent in the country. First on the parent, and then my husband and I bought our own. From early spring to late autumn, all free time was spent on planting, weeding, tying, pruning, watering, harvesting and, finally, conservation and trying to save the crop until next year. And so in a circle.

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

These pancakes go well with other cold appetizers.

1. Cooking pancakes according to your favorite proven recipe. It will take 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. Mash the cheese with a fork until it becomes a paste. Add onion and stir.
5. We separate the fish from the skin and bones. We cut the finished fillet as follows: cut thin slices with a sharp knife in the direction from the ridge to the abdomen.
6. Lubricate the edge of the pancake with cheese paste, and place a slice of pink salmon on top.
7. We roll the pancake with a roll or tube. Place pancakes in the refrigerator to cool slightly.

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

Trout and basil rolls

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

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

This type of pancake is prepared in a special way, as its highlight is the special preliminary preparation of fish

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

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

With salmon and melted cheese

A versatile dish that goes well with any feast. In addition, children are very fond of such rolls - you just need to serve them beautifully and interestingly.

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

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

A versatile dish that goes well with any feast

1. In a deep container, beat the eggs with salt (do not separate the eggs into whites and yolks).
2. Melt the butter in the microwave or on the stovetop.
3. In a saucepan, mix milk with water (the ingredients should be warm), add not too hot butter and egg mixture.
4. Constantly stirring everything with a whisk or mixer, we introduce flour (it must first be sifted). It is necessary to bring the mixture to a homogeneous state, since the taste and texture of the pancakes depend on this.
5. Let the dough rest for 1 hour. Meanwhile, prepare the 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 stuff them. Lubricate each with melted cheese, then lay out the salmon (2-3 slices will be enough).
9. Roll up the pancake and cut into 2-3 pieces.

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

With curd cheese and caviar

One of the most chic options for making pancakes. These pancakes are sure to be a bright addition to the treats.

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

These pancakes are sure to be a bright addition to the treats.

1. Let's start cooking with the filling. To do this, in a bowl, mix softened butter and curd 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. Generously grease each pancake with cheese and cream mass over the entire area.
4. We turn the pancake into a tube and cut into pieces of 3-4 centimeters.
5. We spread the “stumps” on a dish, carefully decorating each with a small portion of caviar.

We decorate this spectacular dish with herbs, 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 the festive table! With a little time and effort, you will prepare dishes that your guests will certainly appreciate and all family members will love.

In order not to lose the material, be sure to save it to your social network Vkontakte, Odnoklassniki, Facebook by simply clicking on the button below:

pancake recipes with fish

The best recipes for pancakes with fish are collected here. You will always find them in recipes with fish. Also check out recipes for pancakes with red fish. We also have thirty-three fish roll recipes.

Pancake rolls "Elite"

Let's make minced meat: cut the fish into small cubes, add greens and caviar, pour lemon juice. We put a thin layer of minced meat on the pancake, roll up the roll. We cut diagonally, 5 cm wide. Beautifully laid on a dish with the cut up. You will need: ready-made pancakes - 10 pcs. salted salmon or trout - 150 g, red caviar - 100 g, greens, juice of 1 lemon

Dough: water, milk, sugar, salt, egg, soda - mix everything, add flour to the consistency of liquid sour cream. Let the test stand for 10 minutes. After adding oil, mix until smooth. Fry pancakes. Filling: mix cottage cheese with. You will need: water - 1 liter, milk - 1 glass, egg - 1 pc. sugar - 0.5 tbsp. spoons, salt - 0.5 tbsp. spoons, soda - 0.5 tsp, vegetable oil - 1/3 cup, flour, cottage cheese, sour cream, red fish, medium salted, dill, salt, pepper

Pancakes with salmon and avocado

Prepare the filling by cutting the avocado, fish into thin strips and finely chopping the dill. I salted the fish last night; cut it into thin strips and sprinkled it well with a mixture of salt and sugar, sending it to the refrigerator overnight. We grease the hot pancake with a piece of butter (. You will need: Pancakes according to your favorite recipe, avocado 1 pc. Salmon or lightly salted trout, dill greens (a lot), butter,

Appetizer with pancakes and trout/salmon

Beat the egg with sugar and salt, pour in half the milk and 1 tbsp. oils. Pour the sifted flour, stir, dilute with milk, let stand for 10-15 minutes. Bake pancakes. Mix cheese with sour cream and chopped garlic and dill, sugar, salt and pepper. Trout cut bru. You will need: For pancakes: 1 egg, 300 ml. milk, 100 gr. flour, 1 tbsp. sugar, salt on the tip of a knife, Filling: 300 gr. lightly salted trout, 300 gr. soft curd cheese, 1 tbsp. sour cream 20%, 2 cloves of garlic, dill, salt, sugar, pepper,

Knead pancake dough, bake pancakes, lubricating each finished pancake with a piece of butter. Apply a thin layer of mayonnaise to the pancake, then grated cheese, then the filling, such as cucumber and red fish in thin strips Wrap the pancake in a roll and cut. Ready. You will need: Flour, Egg, Milk, Red fish, Cucumber, Cheese, Mayonnaise, Butter, Vegetable oil

Snack rolls with fish in nut breading

Cooking rice pancakes http://www.edimdoma.ru/recipes/20874 (or take ready-made pancakes or pita bread). Cheese and butter should be at room temperature. Beat the butter with a mixer until fluffy, add melted cheese - 400 g. Beat everything together for 3 minutes on a large one. You will need: For rice pancakes (10 pieces with a diameter of 26 cm) according to the recipe http://www.edimdoma.ru/recipes/20874, 6 tbsp. spoons of rice flour, 3 eggs, 300 ml of water or milk, a pinch of salt, 2 tablespoons of rast. oils. ————————————, For the filling: butter c.

We cut the fish without bones into fillets, salt, pepper. We unfold the finished pancake, put the fish in the middle, sprinkle with onions and herbs (finely chopped) on top. We turn the toothpick into a bag, put it on a sheet greased with oil and bake in the oven for 15 minutes. Pe. You will need: Ready-made pancakes, Onion, Greens, Salt, Pepper, Salted fish

Beat eggs with sugar, lemon juice and salt, add a glass of milk, add flour and lemon zest, mix well so that there are no lumps, the dough should turn out like thick sour cream, add the rest of the milk, stirring the dough, then pour in the oil, mix again ,if. Required: For pancakes: 1 liter of milk, 2 eggs + 2 proteins, 1 tbsp of sugar, a pinch of salt, 1 tbsp (250g) rye flour, 2 tbsp (glass-250g) wheat flour, 100 ml. vegetable oil, 50g butter, 2 tbsp lemon juice, 1 tbsp lemon zest, filling for pancake cake.

Pancake cake with salmon for Maslenitsa!

We make dough for pancakes. Sift flour into a deep bowl, add eggs, vegetable oil, salt, sugar. Mix everything, gradually pouring milk. The dough should be without lumps. Let's bake pancakes! Combine sour cream and cream cheese, mix until smooth. I de. Required: For pancakes, 200g flour, 2 eggs, 1 tbsp. vegetable oil, 750 ml. milk, salt, sugar to taste, For the filling, 400 g lightly salted salmon or trout, 400 g soft cream cheese, 150 tbsp. sour cream, dill

Pancake pie with cream cheese, trout and rocket salad

Bake pancakes according to your recipe, I recommend making them not very thin so that they do not tear in the future. Grind fish and dill, stir into cheese. Add mustard and a little sour cream or natural yogurt to give the desired consistency. Assemble the pie, brushing liberally. You will need: Pancakes according to your recipe (in my case: water, eggs, wheat flour, salt, a little olive oil), Smoked trout (can be replaced with salmon, salmon), Cream cheese without additives (Philadelphia, Almette, buko, etc. ) - for a pie of 10-12 pancakes, p.

Lush milk pancakes without yeast recipe

How to cook fish filling for pancakes recipe - a complete description of the preparation, so that the dish turns out to be very tasty and original.

The best recipes for pancakes with fish are collected here. You will always find them in recipes with fish. Also check out recipes for pancakes with red fish. We also have thirty-three fish roll recipes.

Pancake rolls "Elite"

Let's make minced meat: cut the fish into small cubes, add greens and caviar, pour lemon juice. We put a thin layer of minced meat on the pancake, roll up the roll. We cut diagonally, 5 cm wide. Beautifully laid on a dish with the cut up. You will need: ready-made pancakes - 10 pcs. salted salmon or trout - 150 g, red caviar - 100 g, greens, juice of 1 lemon

Dough: water, milk, sugar, salt, egg, soda - mix everything, add flour to the consistency of liquid sour cream. Let the test stand for 10 minutes. After adding oil, mix until smooth. Fry pancakes. Filling: mix cottage cheese with. You will need: water - 1 liter, milk - 1 glass, egg - 1 pc. sugar - 0.5 tbsp. spoons, salt - 0.5 tbsp. spoons, soda - 0.5 tsp, vegetable oil - 1/3 cup, flour, cottage cheese, sour cream, red fish, medium salted, dill, salt, pepper

Pancakes with salmon and avocado

Prepare the filling by cutting the avocado, fish into thin strips and finely chopping the dill. I salted the fish last night; cut it into thin strips and sprinkled it well with a mixture of salt and sugar, sending it to the refrigerator overnight. We grease the hot pancake with a piece of butter (. You will need: Pancakes according to your favorite recipe, avocado 1 pc. Salmon or lightly salted trout, dill greens (a lot), butter,

Appetizer with pancakes and trout/salmon

Beat the egg with sugar and salt, pour in half the milk and 1 tbsp. oils. Pour the sifted flour, stir, dilute with milk, let stand for 10-15 minutes. Bake pancakes. Mix cheese with sour cream and chopped garlic and dill, sugar, salt and pepper. Trout cut bru. You will need: For pancakes: 1 egg, 300 ml. milk, 100 gr. flour, 1 tbsp. sugar, salt on the tip of a knife, Filling: 300 gr. lightly salted trout, 300 gr. soft curd cheese, 1 tbsp. sour cream 20%, 2 cloves of garlic, dill, salt, sugar, pepper,

Knead pancake dough, bake pancakes, lubricating each finished pancake with a piece of butter. Apply a thin layer of mayonnaise to the pancake, then grated cheese, then the filling, such as cucumber and red fish in thin strips Wrap the pancake in a roll and cut. Ready. You will need: Flour, Egg, Milk, Red fish, Cucumber, Cheese, Mayonnaise, Butter, Vegetable oil

Snack rolls with fish in nut breading

Cooking rice pancakes http://www.edimdoma.ru/recipes/20874 (or take ready-made pancakes or pita bread). Cheese and butter should be at room temperature. Beat the butter with a mixer until fluffy, add melted cheese - 400 g. Beat everything together for 3 minutes on a large one. You will need: For rice pancakes (10 pieces with a diameter of 26 cm) according to the recipe http://www.edimdoma.ru/recipes/20874, 6 tbsp. spoons of rice flour, 3 eggs, 300 ml of water or milk, a pinch of salt, 2 tablespoons of rast. oils. ————————————, For the filling: butter c.

We cut the fish without bones into fillets, salt, pepper. We unfold the finished pancake, put the fish in the middle, sprinkle with onions and herbs (finely chopped) on top. We turn the toothpick into a bag, put it on a sheet greased with oil and bake in the oven for 15 minutes. Pe. You will need: Ready-made pancakes, Onion, Greens, Salt, Pepper, Salted fish

Beat eggs with sugar, lemon juice and salt, add a glass of milk, add flour and lemon zest, mix well so that there are no lumps, the dough should turn out like thick sour cream, add the rest of the milk, stirring the dough, then pour in the oil, mix again ,if. Required: For pancakes: 1 liter of milk, 2 eggs + 2 proteins, 1 tbsp of sugar, a pinch of salt, 1 tbsp (250g) rye flour, 2 tbsp (glass-250g) wheat flour, 100 ml. vegetable oil, 50g butter, 2 tbsp lemon juice, 1 tbsp lemon zest, filling for pancake cake.

Pancake cake with salmon for Maslenitsa!

We make dough for pancakes. Sift flour into a deep bowl, add eggs, vegetable oil, salt, sugar. Mix everything, gradually pouring milk. The dough should be without lumps. Let's bake pancakes! Combine sour cream and cream cheese, mix until smooth. I de. Required: For pancakes, 200g flour, 2 eggs, 1 tbsp. vegetable oil, 750 ml. milk, salt, sugar to taste, For the filling, 400 g lightly salted salmon or trout, 400 g soft cream cheese, 150 tbsp. sour cream, dill

Pancake pie with cream cheese, trout and rocket salad

Bake pancakes according to your recipe, I recommend making them not very thin so that they do not tear in the future. Grind fish and dill, stir into cheese. Add mustard and a little sour cream or natural yogurt to give the desired consistency. Assemble the pie, brushing liberally. You will need: Pancakes according to your recipe (in my case: water, eggs, wheat flour, salt, a little olive oil), Smoked trout (can be replaced with salmon, salmon), Cream cheese without additives (Philadelphia, Almette, buko, etc. ) - for a pie of 10-12 pancakes, p.

Pancake toppings: the best recipes

Stuffing for pancakes liver

• 300 g chicken liver,
• 2 eggs,
• 1 onion
• 1 carrot
• ground coriander,
• ground black pepper,
• salt to taste.

1. Hard boil the eggs, cool and finely chop.
2. Cut the liver into strips. Onion cut into half rings. Grate carrots on a coarse grater.
3. Spasser the onions in vegetable oil, then add the carrots and fry for 7 minutes. Put the liver in the frying pan, salt, add spices and fry, stirring, for 5 minutes.
4. Mix the filling with eggs, put in the middle of the pancakes, roll up the envelope and serve.

Filling for meat pancakes

• 400 g pork and beef mince,
• 1 onion
• 2 cloves of garlic
• bunch of greens
• 2 tbsp. spoons of lard
• ground black pepper,
• coriander,
• salt to taste.

1. Finely chop the onion. Chop the herbs and garlic.
2. Onion saver on heated lard. Add minced meat, spices, salt and, stirring, fry for 3 minutes. Then add chopped greens, garlic to the filling and fry for another 10 minutes.
3. Put the filling in pancakes, roll them up with an envelope and, if desired, put them out in a saucepan.

Filling for fish pancakes

Ingredients.

• canned fish in oil 250 g,
• 1 st. a spoonful of red caviar,
• 1 onion
• 1 cucumber
• 2 eggs,
• small bunch of greenery
• 1 st. mayonnaise spoon,
• salt to taste.

1. Hard boil eggs, cool and chop.
2. Chop the onion very finely. Cucumber cut into strips. Chop the greens.
3. Mash canned fish with a fork. If there is too much oil, you can drain the excess.
4. Combine all the ingredients, salt, season with mayonnaise and mix.
5. Put the stuffing in pancakes and roll them up. Serve cold.

Pancake filling - bacon with cheese

1. Cut the bacon thinly. Rub the cheese on a coarse grater. Chop the greens and put a layer in pancakes.
2. Put a layer of bacon on each pancake, sprinkle with grated cheese and chopped herbs.
3. Roll the pancakes into a tube and place in a preheated oven or microwave for 3 minutes to melt the cheese. Serve hot.

Mushroom pancake filling

• 400 g mushrooms
• 1 onion
• a bunch of green onions
• 200 g sour cream
• 20 g butter,
• 2 tbsp. tablespoons of vegetable oil
• ground black pepper to taste
• salt to taste.

1. Chop the onion. Mushrooms cut into medium pieces. Sauté the onion in butter for 5 minutes and remove from the pan.
2. Fry the mushrooms in vegetable oil until the juice is gone from them. Add onions, salt, pepper and simmer covered for 3 minutes. Then pour sour cream and simmer for another 3 minutes.
3. Put the mushroom filling on the pancakes, roll them up with envelopes, and sprinkle with finely chopped green onions on top.

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Pancakes with fish filling

Thin pancakes, unlike pancakes, are made from liquid unleavened dough without the addition of yeast. Such dishes are especially popular in France, Germany and other countries of Western Europe. What kind of recipes do not offer different national cuisines! Pancakes stuffed with fish, stuffed with mushrooms, seafood, meat, poultry, offal, vegetables and fruits are served at the table as appetizers, main courses or desserts. Pancakes shift the fillings in pies, pancakes in the form of a loaf are layered with chopped eggs, meat, apples, cottage cheese and other products.

MAKFA flour meets strict GOST standards. Thanks to a special production technology, it turns out to be very light and airy. Delicious confectionery products are baked from flour of such high quality.

wheat flour 2 cups

eggs 3 pieces

beer 2 glasses

water 2 cups

vegetable oil 5 tbsp. spoons

sugar to taste

fish fillet 250 grams

onion 2 heads

butter 3 tbsp. spoons

cheese 100 grams

marjoram 1 pinch

black peppercorns 2 pieces

bay leaf 1 piece

ground black pepper to taste

salt to taste

Buy on FindMeals

To prepare, you may need:

For pancakes, beat eggs with salt and sugar, pour in half the beer.

Gradually add flour and beat, gently pouring in the remaining beer and water.

Pour the dough in small portions into a frying pan, greased with oil, and fry the pancakes on both sides until golden brown.

For the filling, let the fish fillet in a small amount of salted water for 20 minutes with the addition of peppercorns and bay leaf.

Dry the fish and chop with a knife.

Cut the onion into cubes, saute in oil until golden brown.

Chop the eggs. Grate the cheese.

Combine chopped fish with onions, eggs, cheese, marjoram, salt and pepper, mix.

Put the fish filling on each pancake, roll the pancakes into envelopes.

Lightly fry the envelopes until golden brown.

When serving, put the pancakes on a dish, add sour cream. Decorate with caviar if desired.

If you liked this recipe, please rate it or share it with your friends. We will be very grateful to you.

Stuffed pancakes, With photo

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Stuffing for pancakes

Good afternoon my dears!

Stuffing for pancakes. and the pancakes themselves with pink salmon filling turned out to be simply excellent, tender and fluffy. My daughter named them "Puffies". Indeed, they are similar, there are so many fillings in them!

Cooking fish stuffing for pancakes and baking

Ingredients (choose the amount yourself):

Weight of one pancake: 65 - 70 g

My cooking method:

1. Bake pancakes according to your favorite recipe

2. Cooking the fish filling:

• We cut the fish into pieces with skin and bones, put in a double boiler

• Top with chopped onion, salt, sprinkle with spices
• Close the lid, steam until tender (20-25 minutes)

• We cool, clean the finished fish from the bones and simply grind it all together with our hands, getting the fish filling

3. Put the filling in the middle of each pancake and wrap it with an envelope

4. We put the spring rolls in a form greased with ghee, also placing pieces of butter on top of the pancakes

5. Bake in the oven at a temperature of 190 - 200ºС for 15-20 minutes until slightly golden

Fish stuffing for pancakes and delicious spring rolls are ready!

Serve with sour cream or sauce. I prepared a very simple and favorite sauce that is prepared instantly! I mixed sour cream, tomato paste without additives, linen urbech. dill and salt.

Good luck with your cooking! I look forward to your comments.

Pancakes stuffed with fish (step by step recipe with photo)

Pancakes are undoubtedly a very popular dish of Slavic cuisine. I met a lot of options for making pancakes: with meat. cottage cheese. rice, jam. The list is endless. Unusually delicious pancakes with minced fish breaded in breadcrumbs - the dish is quite difficult to prepare and requires a lot of time. But trust me, it's worth it!

Cooking steps:

1) Put the dough on the pancakes. Since they should not be too thick, I recommend making them with milk. Beat an egg into the milk, add salt, sugar, soda, flour and vegetable oil. Fry pancakes.

2) Peel the carcasses of fish from the skin, entrails, Boil in salted water with the addition of dill. Cut the cooked fish into small pieces, separating the meat from the bones.

3) Boil hard-boiled chicken eggs, peel and cut into small pieces. peel, cut into small pieces and sauté the onion in sunflower oil until golden brown. Mix fish meat, chopped eggs and onion. salt, pepper and add chopped greens.

4) Put the filling on pancakes and wrap in a tube with closed ends.

5) Prepare the lezon and dip the folded pancake. To prepare the lezon: beat the chicken eggs with a little milk. Then roll the pancake in flour and dip again in the ice cream.

For pancakes: milk - 1 liter, chicken egg - 1 pc. sunflower oil - 1/2 cup, sugar - 1 tbsp. spoon, salt 1/2 teaspoon, soda - 1/4 teaspoon, flour - 4 cups.
For filling: 500 g. fish (whiting, hake, pollock), 5 chicken eggs, onion 1 pc. salt, pepper - to taste, herbs - 1 bunch.
For breading: flour - 1 cup, 2 chicken eggs, milk - 1/2 cup, breadcrumbs - 100 gr. frying oil.

Cooked pancakes with fish filling are folded into a tube (which is then cut in half or in smaller pieces in the form of Japanese rolls) or cut in half, or wrapped in envelopes.

I won’t give recipes for pancake dough here - you have your own, which are prepared both pancakes in milk and pancakes in kefir. verified or you can pick up on our website.

Filling options with red fish:

Stuffing with salmon or trout and sour cream

200g lightly salted fish (salmon, trout)

200 g cream cheese

You can change the number of products yourself, the main thing is to observe the proportions

We mix cream cheese and sour cream 1 to 1. Cut the fish fillet into strips. Cut the prepared pancake in half and grease with a mass of sour cream and cheese and lay out strips of salmon or trout. Roll up the pancakes.

Option 2 - As an option, you can cook a pancake with fish filling without sour cream, only with cream cheese. The ratio of fish and cream cheese is 3 to 1. Roll the greased pancakes into tubes, cut into pieces.

3. Filling for pancakes with red fish, ricotta cheese (optional) and lettuce

Salmon - 150 grams

Ricotta - 150 grams

Sauce "Pesto" - 50 grams

Garlic - 1-2 cloves

Wash and dry lettuce leaves. Cut salmon into thin strips.

Mix ricotta cheese with pesto. Add finely chopped or minced garlic. Mix well.

Grease the pancake with the cheese mixture. Put a leaf of lettuce and put a few strips of salmon. Roll the pancake into an envelope.

Filling for fish pancakes

Pancakes stuffed with tuna

Tuna in oil - 2 jars

Egg - 4 pieces

Onion - 1 head

Cream - 200 grams

Ground pepper or seasoning for fish - to taste

Boil eggs, cool and peel. Cut in small pieces.

Peel the onion and chop finely.

Drain the oil from the canned food. Mash the fish with a fork. Add chopped eggs and chopped onion to the tuna. If the mass turned out to be rather dry, add a little oil from canned food. Pepper to taste and as desired. You can add finely chopped greens.

Place about one tablespoon of filling on each pancake. Roll up into an envelope.

Put the finished pancakes in a saucepan or not a deep saucepan. Pour in the cream and heat over low heat.

Pancakes stuffed with zander

Pike perch fillet - 500 grams

Egg - 2 pieces

Onion - 1 head

Boil the fish in salted water until tender. Mash with a fork. Finely chop boiled eggs.

Finely chop the onion and pour boiling water over it. You can lightly save with vegetable oil.

Mix all ingredients. Season with spices to taste. If desired, you can add a little sour cream or mayonnaise to the filling. The stuffing will be softer.

Put the filling on pancakes, wrap with an envelope. Fry in oil.

Pancakes stuffed with pollock

Fish - 500 grams

Egg - 3 pieces

Onion - 1 head

To prepare the filling, you can take any fish: pollock, haddock, blue whiting or hake.

Boil fish in salted water. Remove bones. Finely chop the fillet or mash with a fork.

Peel the onion and chop finely. Fry in vegetable oil until soft.

Finely chop the eggs. Mix all ingredients. Stuff the pancakes and wrap them in an envelope.

Heat up the pan. Dip pancakes in ice cream and fry on all sides. For the ice cream, mix 1-2 eggs with a little milk and stir well.

Pancakes with silver carp

Fillet of smoked silver carp - 200 grams

Grease the pancake with butter. Cut the silver carp fillet into strips and put on a pancake. Wrap the pancake with a tube and cut in half.

Together with smoked silver carp, you can take fillet of smoked grass carp, oily.

Good appetite!

12 delicious toppings for pancakes

Pancakes, like porridge, are almost impossible to spoil. They are good on their own. From time immemorial, pancakes have been served at the table with various toppings and toppings, which make it possible to turn this, at first glance, a simple dish into an exquisite treat and table decoration.

Nevertheless, when preparing the filling for pancakes, you should follow some rules: the sweet filling should be thick enough so as not to flow out of the pancake, and the meat fillings should be made juicy so that the pancakes do not come out dry and do not get stuck in the throat.

Filled pancakes can be served in two ways:

1. The filling is wrapped before serving in pancakes. In this case, the filling should be put into pancakes immediately after they are baked, until they have cooled down and become less flexible. If the filling is liquid enough to wrap it, then it is simply spread on a pancake, which is rolled into a tube.
2. The filling and pancakes are served separately, and each of the guests imposes as much as they wish. A dish with pancakes is placed in the center of the table, and plates with various fillings and additives are placed around it.

We offer you 12 pancake filling recipes: 3 with fish, 3 with meat, 3 with vegetables and 3 sweet fillings.

Lightly salted trout filling with sour cream sauce

Mix 200 g of thick sour cream with 1 raw yolk and beat thoroughly. Then add 2 tbsp. fresh finely chopped dill. Cut lightly salted trout into thin but wide slices. Bake large pancakes and let them cool slightly. After that, grease each pancake with ready-made sauce, put slices of trout on top, roll the pancake in the form of a roll and cut the pancake into 2-3 parts with a sharp knife. Serve to the table, garnished with dill and lemon slices.

Mascarpone stuffing with salmon

Mix 60 g of mascarpone cheese with 35 g of smoked salmon, previously diced. Then add lemon juice to taste and ½ tsp. Dijon mustard. Salt, pepper and wrap the finished stuffing in pancakes.

Canned fish filling

Finely chop 2 onions and fry them in vegetable oil until the onions turn golden. Boil 3 eggs and also finely chop or grate on a coarse grater. Grate 100 g of hard cheese on a fine grater. Combine all the ingredients and add 250 g of canned fish to them, add your favorite spices to taste and mix everything thoroughly. Serve pancakes with this filling preferably in the form of small rolls.

Filling of buckwheat porridge and duck breast

Boil 1.5 cups of buckwheat so that it comes out crumbly. Remove the skin from the duck breasts, about 500 g of clean meat should come out. Boil the meat, then chop it. Finely chop the removed skin and fry in butter until greaves form. Remove them from the pan, and fry 1 finely chopped onion in the resulting fat until golden brown. Mix all the ingredients, add 3 tbsp. heavy cream and 1 tbsp. lemon juice. Salt the filling and add finely chopped greens to taste. Again, mix everything thoroughly and fill the pancakes with the resulting mass.

Bird Liver Stuffing

Take 350 g of liver, rinse it thoroughly and boil it in salt water. Then chop the liver with a knife. Finely chop one onion and fry until golden in 3 tbsp. vegetable oil. Then add 1 tbsp to it. flour and liver, stir and continue to fry for 5 minutes, stirring often. At the end, add 3 tbsp. thick heavy cream, ground black pepper and salt to taste and heat over low heat for another 3-5 minutes.

Pass 300 g of lean veal through a meat grinder and fry the minced meat for 2 tbsp. butter until golden brown. Then fry 1 finely chopped onion with 1 tsp. flour in vegetable oil until golden brown, then add 0.5 cups of hot meat broth and minced meat. Mix everything thoroughly, salt, pepper and leave to bask on low heat for 5-7 minutes. Add finely chopped parsley to the finished filling and wrap the filling in pancakes.

Peel 6 medium apples and cut them into small cubes. Melt 1 tbsp in a pan. butter and fry the sliced ​​apples for 5 minutes until they release their juice. After that, add half a glass of sugar and ½ tsp. ground cinnamon. Mix everything and simmer for 15 minutes, stirring occasionally. To the cooked apples, add half a cup of chopped walnuts and a handful of chopped raisins. Mix everything thoroughly and simmer over low heat for another 2-3 minutes.

Stuffing with cottage cheese and dried apricots

Mix 300 g of cottage cheese with 100 g of chopped dried apricots, mix everything thoroughly and add tbsp to the mixture. Sahara. Mix everything well again and fill the pancakes with the resulting composition.

Pour 4 tbsp into the pan. sugar, add 0.5 g vanilla, ½ tbsp. water and melt the sugar, reducing it to a light brown color. Pour the pancakes with the resulting caramel.

Cabbage and Egg Stuffing

Take 300 g of fresh cabbage and chop it finely. Fry chopped cabbage for 3 tbsp. vegetable oil until golden. Cabbage should be thoroughly mixed, not allowing it to burn. Finely chop 2 boiled eggs (can be mashed with a fork). In a pan with cabbage, add chopped eggs, a handful of finely chopped fresh herbs and 1 tbsp. thick sour cream, salt to taste, mix and heat over low heat for another 1-2 minutes.

Grind the zucchini and fry it in vegetable oil until light brown. Separately, fry the finely chopped onion until golden brown, then add 1-2 chopped bell peppers and a couple of finely chopped tomatoes to it, salt, pepper and simmer over low heat for 5 minutes. After that, add the fried zucchini and let the filling warm up for 1-2 minutes. After the filling has cooled, you can spread it on pancakes.

Ingredients: 7 medium potatoes, 1-2 carrots, 1 onion, vegetable oil, salt.
Method of preparation: Boil the potatoes and mash them to a puree state. Finely chop the onion, grate the carrots on a coarse grater and fry everything in vegetable oil until light golden brown. Mix the fried vegetables with mashed potatoes, salt, pepper and mix everything thoroughly. Before serving, spread the filling over the entire surface of the pancake and fold it into a triangle, or roll it into a roll.

Stuffed pancakes with cheese and red fish

Svetlana Burova

Stuffed pancakes with an interesting savory and unusually tasty filling: pancakes with cheese and salted red fish, a recipe from Svetlana Burovaya. According to this recipe, you can bake pancakes and stuff them for breakfast or a snack with any salted fish, not only red, the most tender pancakes with salmon or trout and soft cheese will turn out.

Pancakes with red fish, soft cheese and herbs

Pancakes for stuffing You can bake any to your taste, I offer you a recipe for pancakes with high-speed yeast.
You will need

• Flour - 500 gr.
• Eggs - 1 pc.
• Milk - 0.5 l.
• Sugar - 1 tsp
• Vegetable oil - 50 gr.
• Salt - 10 gr.
• Yeast - 7 gr.

For the pancake filling you will need:

• Lightly salted red fish (trout or salmon) - 1 pack. (300 gr.)
• Soft cream cheese (in trays) - 1 pack. (200 gr.)
• Greens (dill) - 1 bunch.

Cooking process:

First, prepare the dough for yeast pancakes:

Pour yeast into warm milk, then all other ingredients. Mix everything so that there are no lumps of flour.

Let the pancake yeast dough brew a little so that the yeast swells.

We bake pancakes in a preheated pan.

This is the pile I got. We ate some of the pancakes, and some were stuffed with soft cheese and salted fish.

Let's prepare the filling of red fish and cheese for stuffed pancakes:

Red salted or smoked fish (trout, salmon, coho salmon, pink salmon) must be cut off the skin (if any), remove the bones from the fillet and cut into long strips.

Finely chop the greens.

We stuff and wrap pancakes in rolls, lubricating the edge of the pancake with soft cheese, placing pieces of red fish on top and sprinkling with dill.

Carefully wrap the pancake with salmon roll (you can wrap the pancake in any way at your discretion) and fold it into tubes on a dish.

This is how we make pancakes.

Lush milk pancakes without yeast recipe

Ingredients

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

Cooking

Boil the meat and chop finely. Finely chop the onion and fry in butter until translucent. Add meat to the pan with the onion. Salt, pepper and fry for about 10 more minutes. Put the filling on the pancakes and wrap.

2. Chicken

Ingredients

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

Cooking

Boil the breast in salted water, cool and cut (or pass through a meat grinder). Saute chopped onion in butter until translucent. Mix chicken and onion, add crushed garlic, sour cream and cheese, grated on a coarse grater. Salt, pepper, mix thoroughly. Start the pancakes by folding them into an envelope, and fry a little in butter.

goodtoknow.co.uk

Ingredients

• 400 g pumpkin;
• 15 ml of olive oil;
• 100 ml vegetable broth;
• 50 g of any greens;
• 50 g of soft cheese, such as goat or brynza.

Cooking

Cut the raw pumpkin into small cubes, put in a pan with olive oil and fry over low heat until golden brown. Add the vegetable broth and simmer the pumpkin for 10 minutes or more, until tender. Drain excess liquid. Add finely chopped herbs and cheese to the pumpkin. Pour the mixture over the pancakes and roll 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.

Cooking

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

5. Sausage

Ingredients

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

Cooking

Pass the sausage through a meat grinder. Grate the cheese on a coarse grater. Mix sausage meat, cheese, sour cream and mustard. Stuff the pancakes with the mixture. Ham can be used instead of boiled sausage, and cream cheese can be used instead of hard cheese.

Ingredients

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

Cooking

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

7. With salmon and dill

Ingredients

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

Cooking

Wash the mushrooms, chop and fry in butter for 5 minutes until soft. Boil the salmon fillet (4-5 minutes). Chop the dill and mix with the hollandaise sauce. Put a little fish, mushrooms in the center of each pancake, pour over the sauce and pepper. Roll pancakes into triangles and 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.

Cooking

Cut the salmon into small pieces. Brush each pancake with cheese and Dijon mustard, lay the fish down, 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 of flour;
• 2 tablespoons of butter;
• 2 green onion feathers;
• salt to taste.

Cooking

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, stirring constantly, and cook until thickened for about 5 minutes. Salt to taste and remove from heat.

Chop the crab sticks and hard-boiled eggs for the filling. Onion cut into rings. Mix crab sticks, onions, eggs and green peas (drain liquid first). Season the resulting mixture with sauce. Wrap the filling in pancakes.

10. Egg

Ingredients

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

Cooking

Hard boil the eggs, peel and chop finely. Also finely chop the green onion. Mix the ingredients, add a little mayonnaise (preferably) and salt. Stuff pancakes with stuffing.

11. With fried eggs and ham

Ingredients

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

Cooking

Lubricate the pan with butter and heat the finished pancake on it on both sides. Crack an egg into a bowl. Put the ham and a little grated cheese on the pancake. Then carefully pour the egg from the bowl into the center. Wrap the edges of the pancake so that the egg does not spread. 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 everything with the next one. From the indicated amount of ingredients, eight pancakes will be obtained.

12. Cheesy with spinach

Ingredients

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

Cooking

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

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

Stuff the pancakes and place in a buttered baking dish. Bake for 25-30 minutes at 200 ºС. Sprinkle the finished pancakes with mozzarella and the remaining parmesan. Serve with sauce.

13. Cheese with broccoli

Ingredients

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

Cooking

Heat cream over low heat. Stirring constantly, add grated cheeses and salt. Continue stirring until the cheeses have melted and the sauce has thickened. Then remove from heat.

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

Put a little broccoli on the cooked pancakes and pour over the cheese sauce. Roll up the pancakes and top with the remaining sauce.

14. Cheese spicy

Ingredients

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

Cooking

Chop the dill and mix with all the ingredients. Beat the resulting mixture in a blender. Make pancakes.

15. Curd cream

Ingredients

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

Cooking

Mix cottage cheese with milk until creamy. Salt, pepper and add herbs. Whip the cream and gently fold into the curd mixture. Spread pancakes with the resulting curd cream and serve.

16. Curd with raisins

Ingredients

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

Cooking

Rub the cottage cheese through a sieve, add the egg yolk and sour cream. Mix thoroughly until smooth. Add sugar, vanilla and raisins, mix again. Hold for 1.5-2 hours in the refrigerator. 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.

Cooking

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

18. Mushroom

Ingredients

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

Cooking

Defrost mushrooms, cut and fry over medium heat, adding butter and vegetable oil to the pan. Separately, fry the onion and carrot in vegetable oil until golden brown. Hard boil the eggs and chop. Combine all ingredients, salt and pepper. Stuff pancakes with stuffing. It will be tastier if you bake thin non-yeast.

19. Mushroom with cheese sauce

koji6aca/Depositphotos.com

Ingredients

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

Cooking

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. Mix thoroughly and bring to a boil. Spread pancakes with the resulting filling, roll them up and place them in a baking dish. Sprinkle with grated cheese and put in the oven for 15 minutes at a temperature of 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.

Cooking

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

21. Beetroot

Ingredients

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

Cooking

Wash the beets, dry, wrap in foil, put on a baking sheet and bake for an hour at a temperature of 200 ºС. After that, cool, peel and grate. Squeeze out the juice and add chopped garlic and nuts to the beets. Salt and pepper. Lubricate each pancake first with cream cheese, and then with beetroot mass. Roll up the pancakes. Then send to the refrigerator for an hour. Before serving, pancake rolls with beetroot filling can be cut.

22. Zucchini

Ingredients

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

Cooking

Peel the zucchini and grate on a coarse grater. Free the onion from the husk and finely chop. Grate the cheese on a medium grater. Fry the onion in vegetable oil until translucent. Add zucchini to the onion, salt and pepper and fry over moderate heat. Then add the cheese and fry the vegetables until the cheese melts. Wrap the resulting filling in pancakes.

23. With bell pepper

teresaterra/Depositphotos.com

Ingredients

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

Cooking

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

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

24. Walnut

Ingredients

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

Cooking

Combine milk, nuts and flour in a saucepan and place over medium heat. Cook until the mass 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 fruits to taste.

Cooking

Melt chocolate in a water bath, and butter in a separate bowl. Pour the butter into the chocolate in a thin stream, stirring constantly. Add powdered sugar and stir until smooth. Spread pancakes with the resulting chocolate icing and put 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 roasted almonds.

Cooking

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

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

27. Honey

Ingredients

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

Cooking

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

28. Banana

Ingredients

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

Cooking

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

29. Orange

Blinztree/Depositphotos.com

Ingredients

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

Cooking

Combine orange juice, icing sugar, jam and butter in a saucepan. Put on fire, bring to a boil and cook for 15 minutes. When the sauce thickens and "sits", add the liqueur. Cook for a couple more minutes over low heat. Serve with pancakes.

30. Lemon meringue

Ingredients

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

Cooking

Whip cream. Grind the zest of half a lemon and send to whipped cream along with a spoonful of lemon cream and juice of half a lemon. Whisk until creamy. Break the meringue into pieces and mix with the remaining lemon cream. Brush pancakes with lemon whipped cream and top with meringue mixture. Roll up and sprinkle with powdered sugar on top.

31. Apple

Ingredients

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

Cooking

Wash the apples, remove the core and cut into small slices. Combine water, icing sugar and apples in a saucepan. Bring to a boil and simmer for 5 minutes over low heat until the apples are soft. If syrup seems unsweetened, sweeten to taste. Let it cool down a bit and add the chocolate chopped into small pieces. Wrap the stuffing in pancakes and place them on a baking sheet, after laying parchment paper. Sprinkle powdered sugar on top and put in a hot oven for a few minutes to caramelize the sugar and form a crisp.

32. Berry mix

nilswey/depositphotos.com

Ingredients

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

Cooking

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 pancakes with a berry mix, folding them into an envelope or a triangle.

33. Blueberry

Ingredients

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

Cooking

In a small saucepan, combine orange and lemon juice and blueberries. Bring the mixture to a boil over medium heat, add the zest and cinnamon, and lower the heat to low. In a bowl, mix the cornmeal and water so that there are no lumps. Add flour as well as cane sugar to the pan with the blueberries. Boil until thickened. Remove from fire and cool slightly. For this filling, thick pancakes such as fritters are best suited.

34. With peanut butter and banana

bbcgoodfood.com

Ingredients

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

Cooking

Mix peanut butter with powdered sugar, milk and chopped chocolate. Spread pancakes with this mixture and add banana slices. Fold the pancake in half or roll into a tube and serve sprinkled with nuts on top.

35. Grapefruit

Ingredients

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

Cooking

Divide the grapefruit into segments and remove the skin. Do this over a bowl to keep the juice from dripping. Lay the slices on a baking sheet and sprinkle with brown sugar. Caramelize it with a cooking torch or under the grill in the oven. Drizzle the pancakes with grapefruit juice, arrange the caramelized wedges on them and sprinkle with powdered sugar.

36. With mascarpone and lemon cream

goodtoknow.co.uk

Ingredients

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

Cooking

Grease pancakes with mascarpone cheese, pour lemon cream on top. Fold pancakes in half and sprinkle with powdered sugar.

37. Tiramisu

Ingredients

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

Cooking

Whip cream with wine or sherry. Melt the chocolate and let it cool. Spread pancakes with cream and roll into a triangle. Drizzle coffee, pour over melted chocolate, sprinkle cocoa on top.

38. With honey and rosemary

Ingredients

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

Cooking

Mix softened butter with rosemary and honey. Place the mixture in the refrigerator to firm up, then brush over the hot pancakes. Sprinkle them with chocolate chips, if desired.

39. Salted caramel

livewellbakeoften

Ingredients

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

Cooking

Pour sugar into a large saucepan, pour water and heat over low heat. Stir until the sugar dissolves and the mixture begins to boil. Turn up the heat and stop stirring. When the mixture turns an amber color, remove the saucepan from the heat and carefully pour in the cream. Whisking constantly, add the chopped butter, vanilla and salt. Pour the caramel into a jar and let cool, then refrigerate to thicken. Give her pancakes.

40. With avocado and cocoa

Ingredients

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

Cooking

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

Bonus: how to wrap pancakes

As many as 10 options for different fillings.

What do you eat pancakes with? Share your toppings in the comments.

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

Boil eggs and squid and chop. Add green onions, cheese, salt if necessary. Season with sour cream or mayonnaise and mix thoroughly. Put the stuffing on the pancake and roll it up. Decorate a dish with stuffed pancakes with herbs.

2. Pancakes with herring

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

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

3. Pancakes with salmon

300 g salmon fillet 300 g melted cheese spinach leaves for garnish

Lubricate 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. Shrimp pancakes

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

Boil the shrimp, let them cool, and then peel. Cut the tomatoes into small cubes. Combine filling ingredients. Lubricate each pancake with sour cream or mayonnaise. Put the filling in the center of each pancake and roll 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 brush each pancake with it before putting the filling on it. Finely chop the dill and mix it with sour cream, then add the caviar and mix again. Roll the pancakes in any way and serve.

6. Pancakes with spinach and slightly salted red fish

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

Sauté the spinach with a tablespoon of oil, add salt and pepper to taste, and let cool before you start shaping the pancake filling. Cut the fish into slices. Break up the feta. Put the filling on the pancakes and roll up.

7. Pancakes with canned pink salmon and champignons

1 can of canned pink salmon 200 g canned mushrooms 1 onion 2 tbsp. vegetable oil

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

8. Haddock Stuffed Pancakes

500 g haddock 3 eggs 1 onion

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

9. Pancakes with egg and smoked capelin caviar

180 g smoked capelin caviar 3 eggs

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

10. Pancakes stuffed with mussels

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

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

Boil 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 has noticeably evaporated.

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

Take a pancake. Put the filling in its center with a spoon. Gather the edges of the pancake to form a pouch and secure with a green onion arrow, dill stalk, or pancake strip. Serve with sauce.