The best recipes we will cook savory filling for pancakes.

UNSWEET FILLING

Unsweetened filling with minced meat and mushrooms

We need:

• any pancakes, thin
• 300 g of minced meat of any kind, better assorted
• 200 g of mushrooms, champignons (any)
• 1 pc onion
• 50 g butter
• 1 tbsp vegetable oil
• salt, pepper to taste

Preparation:

1. Put the minced meat in a pan and fry over medium heat, stirring all the time so that no lumps form.

2. Cut the onion into small cubes, and when the minced meat changes color, add the onion. Salt and pepper the minced meat, add a spoonful of vegetable oil and a couple of tablespoons of broth or water. Fry until tender.

3. Cut the mushrooms into small pieces and fry them separately in a pan until the liquid evaporates.

4. Ready mushrooms are mixed with minced meat, put butter, and fry together for a couple of minutes. After cooling, you can fill the pancakes, preferably with an envelope or a bag.

Filling for pancakes with meat

We need:

• pancakes, any
• 700 g of boiled meat
• 300 g mushrooms, champignons
• 1-2 pieces of onions
• salt, pepper to taste
• 50 ml broth

Preparation:

1.Mince the boiled meat through a meat grinder or finely chop.

2. Cut the mushrooms into small quarters and simmer in a pan, first without oil, when the liquid evaporates, add oil and chopped onion, fry with stirring. Season with salt and pepper, add broth and simmer until tender.

3. Mix meat and mushrooms, add spices if desired. Stuff the pancakes.

Curd filling with herbs

We need:

• pancakes with milk
• 500 g of cottage cheese, its amount depends on the number of pancakes, adjust yourself
• 1 bunch of parsley with dill
• 2-3 cloves of garlic
• 1 tbsp sour cream
• salt to taste

Preparation:

1.Wipe the curd through a sieve or interrupt with a blender.

2. Finely chop the greens and finely chop the garlic.

3. Mix cottage cheese with herbs, salt, if necessary, and season with sour cream. We mix everything until a pasty state. Spread pancakes and wrap with a straw or a closed tube.

They will be very tasty if you bore them for 10 minutes in the oven, in a clay pot.

Herring pancake filling

We need:

• pancakes with yeast, fluffy, not too thick
• 1 pc herring fillet
• 4 pcs boiled eggs
• 1 bunch of dill
• 2 tbsp sour cream
• salt, pepper to taste
• 1/2 pc fresh cucumber, can be replaced with pickled

Preparation:

1.Grate eggs on a coarse grater.

2. Cut the herring fillet into thin strips or small cubes, depending on how you want to wrap the pancakes, rolls or a bag.

3. Chop the dill and mix with eggs, season with sour cream, salt and pepper. If the herring is diced, add it to the eggs as well and stir.

4. Cut the cucumber into thin strips.

5. Spread the pancake with eggs and herbs, lay out strips of herring in a row, and strips of cucumber in a row. Wrap in a roll, cut into rolls.

Potato and cheese filling for pancakes

We need:

• pancakes
• 200 g of hard, grated cheese
• 500 g mashed potatoes
• 1 bunch of green onions
• 1 - 2 tablespoons sour cream, we look at the consistency of mashed potatoes

Preparation:

1.Grate the cheese on a coarse grater.

2. Chop the onion, leave a couple of feathers, mix with mashed potatoes.

3. Put 1 tablespoon in the middle of the pancake. mashed potatoes, sprinkle with cheese and a little sour cream on top. Gently collect in a bag and tie with onion feathers.

Filling for cabbage pancakes

The cabbage filling can also be with various additions: with an egg, with mushrooms, carrots. Consider these options:

Cabbage filling with egg

We need:

• pancakes
• 1 kg of fresh white cabbage
• 1 egg
• 1 pc medium onion
• salt, pepper and your favorite spices to taste
• 1-2 tbsp vegetable oil

Preparation:

1. Cut the onion into small cubes, chop the cabbage into thin, small strips.

2. In a frying pan, fry the onion until transparent and put the cabbage, a little water, stir and simmer under the lid.

3. The cabbage has softened - salt, pepper and add spices to taste, stew a little more, until tender. Cool it down.

4. Beat the egg and put in the cabbage, stir.

5. Put a spoonful of the filling on the pancake and close it with an envelope. Fry on both sides in a preheated pan. Serve with sour cream.

Cabbage filling with mushrooms

We need:

• pancakes
• 1 piece of onion
• 500 g cabbage
• 300 g champignons
• vegetable oil

Preparation:

1. Cut the onion into half rings, thinly. Fry until transparent in vegetable oil.

2. Chop the cabbage thinly and add to the pan to the onion, add a little water and simmer under the lid.

3. Cut the mushrooms into thin strips and put them in the cabbage, season with salt, pepper and simmer until tender.

Cabbage filling with carrots and sesame seeds

We need:

• pancakes
• 1 kg of fresh cabbage
• 1 onion
• 1 pc of carrots
• sesame seeds to taste
• vegetable oil
• 2 stalks of green onions
• 1 egg

Preparation:

1. Finely chop the onion, grate the carrots on a coarse grater. Put onion and carrots to simmer in a pan with heated oil.

2. Chop the cabbage and stew with onions and carrots. Add chopped green onions, season with salt and pepper, sprinkle with sesame seeds. Cool down.

3. Add the beaten egg to the filling and stir. Fill pancakes, wrap in an envelope and fry on 2 sides in a pan.

Cabbage with boiled egg

We need:

• pancakes
• 3 pieces of onion
• 1 kg of cabbage
• 5 boiled eggs
• greens
• salt, pepper, spices to taste
• vegetable oil
• breadcrumbs
• 1 PC a raw egg

Preparation:

1.Steam chopped onions in a pan with cabbage. Add salt, pepper, spices to taste and finely chopped herbs, mix. Cool to a warm state.

2. Grate the boiled eggs and combine with cabbage, mix. We fill the pancakes with an envelope or a double triangle.

3. Dip the wrapped pancakes in a raw egg, then bread in breadcrumbs and fry on both sides in a pan, until golden brown. Serve with sour cream sauce.

Fish filling for salmon and salmon pancakes

Salmon filling

We need:

• pancakes
• 200 g creamy soft cheese
• 100 g lightly salted salmon
• 1/2 lemon for juice

Preparation:

1. Spread the pancake completely with cream cheese.

2. Cut the salmon into slices and put on a pancake, in a row, pour with lemon juice. Wrap in a roll and cut in half obliquely, or into rolls.

Fish filling with salmon and spinach

We need:

• pancakes
• 300 g ice cream or fresh spinach
• 100 g salmon
• 100 g cream cheese(fused)
• 2 tbsp sour cream
• 50 g butter

Preparation:

1.Spinach chop and fry on butter 3-5 minutes. Cool down.

2. Cut the salmon into cubes. Grate cheese. Mix all ingredients and season with sour cream.

3. Fill the pancakes with a roll or form a basket.

Capelin and red caviar filling

Capelin caviar filling

We need:

• pancakes
• 100 -150 g of capelin caviar
• 3 boiled eggs
• 1 bunch of green onions
• 2 tbsp sour cream or mayonnaise

Preparation:

1.Mix boiled eggs with finely chopped green onions, season with sour cream (mayonnaise).

2. Put the eggs in the middle of the pancake, put 1 tsp on top. capelin caviar, collect in a bag and tie with an onion feather.

Red caviar filling

We need: 1 can of red caviar and pancakes.

Preparation: Wrap the pancake in a roll, and then roll it in a barrel. We fix the edge with a toothpick so that it does not turn around, and spread 1/2 tsp on top. red caviar.

Egg filling for pancakes

We need:

• pancakes
• 4 boiled eggs
• 1-2 bunches of green onions
• salt, ground black pepper, to taste
• 2-3 tbsp mayonnaise or sour cream

Preparation:

1. Three boiled eggs on a coarse grater.

2. Chop green onions, leave feathers according to the number of pancakes.

3. Mix onion with eggs, salt, pepper and season with mayonnaise.

4. From pancakes with filling, form bags, tie with onion feathers. Onion feathers, pre-scald with boiling water. Or, we wrap it up with a double triangle.

Mushroom filling for pancakes

Mushroom filling

We need:

• pancakes
• 300 - 400 g champignons
• 1-2 onion heads
• 1 tsp dry garlic
• 1/2 tsp Italian herbs
• salt to taste
• 1-2 tbsp sour cream

Preparation:

1. Chop the champignons and fry with onions in a pan. Add dry garlic, Italian herbs, salt, season with sour cream. Put out a couple of minutes and you can remove from heat. Cool and stuff the pancakes in any way.

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Pancakes stuffed with cottage cheese

To prepare stuffed pancakes, you just need to wrap the filling in a thin cake baked in a pan? Yes and no. Despite its apparent simplicity, this dish has many secrets. First of all, for different fillings, different pancakes are needed - for meat they are thin, and for cottage cheese they are thick; kefir for fish and caviar, and milk for ham and offal, but fruit fillings (for example, pancakes stuffed with bananas) are generally best suited to pancakes made from corn flour... In addition, many housewives believe that the taste of this dish changes depending on how the cake is rolled! The Land of Soviets will help you learn some of the rules for making stuffed pancakes and share the best recipes for fillings (breaded, with fruits, vegetables, sausage). By the way, cook delicious pancakes you can also in a multicooker.

How to cook stuffed pancakes: little secrets of the craft

To begin with, you have to prepare both the pancakes and the filling in advance, and let them cool completely. However, remember that the filling should not be frozen, so it is usually not put into the refrigerator.

Don't put too much of the filling - if the pancake breaks out and it spills out, you and your guests are unlikely to enjoy it.

Stuffed pancakes with minced meat

If you plan to additionally bake your masterpiece in the oven or fry in a pan, special pancakes are needed for it. They are fried on one side only and are not stacked on top of each other, but allowed to cool on several plates.

What can you stuff pancakes with? Fillings for them are:

• semi-liquid - caviar, cottage cheese, jam, pates, mashed apples and other fruits
• cut - ham, chicken, sausage, eggs, salads, seafood, red fish, cheese
• mushy - minced meat and shrimp, liver, cabbage, buckwheat, mushrooms, potatoes

Pancakes with semi-liquid fillings are never baked, except for cottage cheese, but stuffed with minced meat, buckwheat or cabbage with mushrooms - almost always, after cooking, they will go to the oven or to the pan again. Extra fried pancakes are very tasty if there is cheese in the filling.

How to wrap stuffed pancakes: a master class

We will introduce you to the six most common ways in which you can wrap the filling in a pancake.

For semi-liquid fillings, a simple tube or French corner is usually used.

Simple straw

How to stuff pancakes

• grease the pancake with the filling evenly, leaving about 1 cm clean around the edge
• wrap the edge, measuring 2-3 cm
• fold the folded edge in half again
• roll a neat tube around the resulting thick core

In this way, you can roll pancakes without filling to pour them with condensed milk, jam, honey or sour cream. You can even use the straw for chopped fillings if you grind all the ingredients enough.

French corner (open triangle)

• spread the filling on half of the pancake
• fold the pancake in half, covering the greased side with the unlubricated
• fold in half again so that the oiled side is inside

As you can see, this is the usual, widespread way of folding a pancake in four. And the exotic name arose in the 19th century due to the then popular French pancakes with cream and fresh raspberries.

Cut fillings are usually wrapped in a bag or closed tube.

Pouch

• to create a bag, place the filling in the center of the pancake with a slide or a ball
• gather edges evenly towards the center
• firmly press the edges of the pancake to each other with your fingers - they should stick together a little
• tie the bag with a scallion feather, a strip of cheese, or just a ribbon

Pouches are the only wrapping method for which hot pancakes are used, only from a frying pan - otherwise the pouch will open. If you missed the moment and the pancakes no longer stick together in the bag, grease the edge a little with thick, fat sour cream.

Closed tube

• place the filling in a rectangle just above the middle of the pancake, not reaching the edges
• fold the side edges inward
• cover the filling with the remaining short edge
• roll the pancake into a tube, leaving the filling in the middle

Cash-like fillings keep their shape well, so they are wrapped in a double triangle and the most common way is an envelope.

Double triangle

• slide the filling into the center of the pancake
• cover with one edge so that it reaches almost the middle of the filling
• wrap the remaining edge on both sides upward to form a triangle with equal sides
• roll one of the corners down again, to the opposite side of the triangle, completely covering the filling
• bend the remaining two corners in the same way to make a small triangle again

Envelope

• form a rectangle from the filling so that it touches the long side of the middle of the pancake
• cover the filling with the short top edge of the pancake
• wrap the side, right and left parts
• gently turn over the already covered filling once
• wrap the remaining edge of the pancake up to make a tight rectangle

Both the envelope and the double rectangle are usually fried additionally. First, this must be done on the side on which the edges of the pancake are wrapped, then turn it over.

Stuffed with meat pancakes "Like grandma's": a classic recipe with step-by-step photos

For this, dishes need to be cooked in milk. thin pancakes baked on one side only, with minimum amount oils. They should be dry to the touch, otherwise the dish will turn out to be too greasy.

Required Ingredients:

• ready-made pancakes (the amount depends on the size)
• beef - 800 g
• eggs - 3 pcs.
• onion - 1 pc. medium size
• garlic - 3 cloves
• Bay leaf- 3 pcs.
• black pepper - 4 peas
• allspice - 4 peas
• salt to taste
• sunflower oil - 2 tbsp. spoons
• butter - 50 g

Step-by-step instruction

1. Wash the meat well.
   
2. Pour water into a saucepan, add garlic, bay leaf, allspice and black pepper, put on fire.
   
3. When the water boils, put the meat in it.
   
4. Let the broth simmer, remove the foam and cook the meat until tender - about 1 hour or more.
   
5. Hard boil the eggs, then grate them on a coarse grater.
   
6. Cut the onion into small cubes and fry in sunflower oil to a translucent state.
   
7. Cut the finished meat into pieces and grind in a blender or pass through a meat grinder.
   
8. Mix well the chopped meat, eggs and onions, do not forget to salt.
   
9. Melt the butter and pour it into the minced meat. Stir well again.
   
10. Put 1-2 tablespoons of minced meat on 1 pancake and wrap it in an envelope.
11. Fry the prepared stuffed pancakes in a pan until crisp.
    

Stuffed pancakes with minced meat and rice

For this dish, you will need exactly the same pancakes as for the previous one.

Required Ingredients:

• pancakes ready
• pork - 400 g
• beef - 400 g
• onions - 3 pcs. medium size
• rice - 100 g.
• vegetable oil - 3-4 tbsp. spoons
• fresh herbs (dill, parsley, basil) - 1 bunch
• salt to taste
• ground black pepper - to taste

Step-by-step instruction

1. Pass the pork and beef through a meat grinder.
2. Simmer the minced meat without salt and oil for 10 minutes.
3. Add 2 tablespoons to the minced meat. tablespoons of vegetable oil, salt, black pepper and simmer until tender.
4. Cut the onion into small cubes and fry in oil until golden brown.
5. Place cooked onions in a colander or strainer to drain excess oil.
6. Cook the rice in salted water until tender.
7. Chop the herbs and mix them with the boiled rice.
8. Mix well all the ingredients of the filling - minced meat, rice with herbs, fried onions.
9. Wrap the filling in pancakes with an envelope or double triangle and preheat in the oven or you can fry them in a pan in egg batter.

Pancakes stuffed with cottage cheese and raisins

Although the filling of such pancakes is quite liquid, they can be additionally warmed up in the oven or fried in butter, although this may not be done. But pancakes must be taken with kefir or yogurt - thicker and more puffy, so that the filling does not appear through the holes.

Required Ingredients:

• pancakes ready
• cottage cheese - 0.5 kg
• raisins - 1 glass
• sugar - 3 tbsp. spoons
• vanillin - 1 sachet
• lemon juice- 1 tsp

Step-by-step instruction

1. Raisins are good, but wash quickly with hot water - don't let the raisins swell.
2. If necessary, grind the cottage cheese a little with a blender to break up large grains and lumps.
3. Add sugar, lemon juice, vanillin and raisins to the curd, stir.
4. Whisk curd mass a broom.
5. Place the finished filling in the refrigerator for at least 2 hours to allow the raisins to absorb the moisture that comes out of the curd.

Curd filling ready, roll your pancakes and bon appetit.

Pancakes "Exotic" with banana puree

Pancakes with fruit fillings - old and favorite dish our children. And by the way, you can stuff them not only exotic fruits(banana, etc.) - exactly according to the same principle, fillings are prepared from the usual for the middle strip fresh apples, pears and pumpkins.

Required Ingredients:

• ready-made pancakes - it is best if they are made from a mixture of corn and wheat flour, or from wheat flour with the addition of semolina
• bananas - 1.5 kg
• lemon juice from one lemon
• vanillin - 1 sachet
• coconut flakes - 2 tbsp. spoons
• any nuts - 2 tbsp. spoons

Step-by-step instruction

1. Chop the bananas until puree with a blender.
2. V banana puree add vanillin and coconut.
3. Squeeze the juice out of the lemon, add it to the puree.
4. Crush the nuts in a mortar, add in mashed potatoes and mix well.
5. Place the finished filling in a cool place for 40 minutes to mix the flavor of all the ingredients.

If you decide to use pumpkin instead of bananas, you must first steam it with sugar. To do this, cut 800 g of pumpkin into small cubes, add 4 tbsp. tablespoons of sugar and 150 g of water and simmer on the very small fire until completely soft. After that, drain the water and then follow the recipe.

Stuffed pancakes with ham and cheese

Such pancakes can be cooked with ham or with any kind of sausage, as well as with sausages or wieners. because main ingredient- not ham at all, but cheese! It is better to use thin pancakes.

Required Ingredients:

• pancakes ready
• ham (sausage) - 200 g
• cheese - 200 g
• onion - 1 pc.
• butter - 80 g
• mustard - 1 tsp
• cream - 2 tbsp. heaped spoons

Step-by-step instruction

1. Melt the butter in a skillet.
2. Chop the onion as small as possible and sauté it in oil.
3. Cut the ham into strips and lightly fry together with the ready-made onion.
4. Add the cream to the onion and ham and simmer for 2 minutes.
5. Grate the cheese on a fine grater and mix with more hot ham with onion.
6. Add mustard to the mixture and mix well until smooth.
7. This filling is great for wrapping in a bag.

Pancakes stuffed with red fish and cucumber

This is one of the few fillings that do not have special requirements for pancakes - you can even use delicate pancakes to prepare such a dish.

Required Ingredients:

• ready-made pancakes - any
• slightly salted red fish - 300 g
• processed cheese - 200 g
• cucumber - 400 g
• green onions - 1 bunch
• fat sour cream - 100 g

Step-by-step instruction

1. Cut the fish into thin strips.
2. Peel the cucumber and also cut into thin strips.
3. Finely chop green onions and mix with sour cream.
4. Lay the filling on the pancake in this order: first a strip of fish, on it - a layer of onion with sour cream, a strip of cucumber on top, and cover with a sheet of processed cheese.
5. Roll the pancake up with a closed tube.
6. Cut the pancake tube in half and place vertically on a plate.

Pancakes "Russians" stuffed with buckwheat, mushrooms and chicken

it traditional recipe, according to which our distant ancestors often prepared festive pancakes on Shrovetide. Such a filling can not only be wrapped in each pancake, but also baked in the oven in the form of a pancake pie.

Required Ingredients:

• ready-made pancakes made from wheat or rye flour
• buckwheat - 300 g
• chicken breasts - 600 g
• onions - 3 pcs. medium size
• mushrooms - 700 g
• butter - 80 g
• sunflower oil - 4 tbsp. spoons
• salt to taste
• bay leaf - 2 pcs.

Step-by-step instruction

1. Cook buckwheat until cooked with the addition of salt.
2. Cook chicken breasts until tender with bay leaves, but no salt.
3. Cut the onion as finely as possible, sauté in hot vegetable oil until translucent.
4. Finely chop the mushrooms and fry in vegetable oil.
5. Mix fried mushrooms and onions, heat and add butter.
6. Chop the boiled chicken breasts very finely or grind with a blender.
7. Combine all the filling ingredients and let stand for 2 hours in a warm place.
8. Wrap the pancakes in an envelope, closed with a tube or bag, put them in a large pot and additionally preheat in the oven.

Pancakes stuffed with apples

It doesn't matter where you live: Moscow or Nakhodka, Gelendzhik or Perm. Pancakes with apples are loved by both adults and children. Watch the video on how you can cook them. For this dish, you will need special pancakes - in milk, but without eggs. You will also learn how to bake them from the recipe (we bake them in different ways).

Try these recipes for stuffed pancakes and tell us how you did it. Let there are many options for fillings - we tried to choose the best for you. Bon Appetit!

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

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

In this article I will write about unsweetened toppings for pancakes, but there will be a separate article about sweet fillings.

Filling for pancakes with eggs and green onions

Ingredients:

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

Preparation:

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

Filling for boiled sausage pancakes

Ingredients:

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

Preparation:

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

Mushroom pancake filling

Ingredients:

• 500 gr. mushrooms,
• 2 pcs. onions
• salt pepper,
• sour cream.

Preparation:

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

Liver pancake filling

Ingredients:

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

Preparation:

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

Filling for ham onion pancakes

Ingredients:

• onion
• ham
• vegetable oil
• salt pepper

Preparation:

Cut the ham into strips.

Wash and chop the onion.

Salt, pepper and fry the ham and onion.

Cool the finished filling.

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

Pancakes stuffed with carrots

Ingredients:

• carrot
• onion
• vegetable oil

Preparation:

Wash carrots, peel, grate on a coarse grater.

Peel the onion, wash, chop.

Fry carrots and onions in vegetable oil.

Hard-boiled eggs, chop finely.

Mix carrots, onions and eggs.

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

Serve pancakes with sour cream.

Zucchini pancake filling

Ingredients:

• zucchini
• bell pepper
• tomatoes
• vegetable oil
• salt and allspice to taste

Preparation:

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

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

Wash the tomatoes, cut into small cubes.

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

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

Pancakes with cabbage and fish filling

Ingredients:

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

Preparation:

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

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

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

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

Pancakes with cheese and carrots

Ingredients:

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

Preparation:

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

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

Pancakes with pickled honey mushrooms and potatoes

Ingredients:

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

Preparation:

To prepare the filling, finely chop the mushrooms.

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

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

Pancakes with fried mushrooms and sausage

Ingredients:

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

Preparation:

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

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

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

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

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

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

Filling for mushroom and rice pancakes

Ingredients:

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

Preparation:

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

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

Combine mushrooms and onions, fry in butter.

Wash green onions, chop finely.

Hard-boiled eggs and cut into small cubes.

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

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

Filling for pancakes with pickled milk mushrooms

Ingredients:

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

Preparation:

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

Peel the onion, wash, cut into half rings.

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

Wash dill greens, dry, chop finely.

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

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

Filling for cheese pancakes with tomatoes and parsley

Ingredients:

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

Preparation:

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

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

Serve with green salad leaves.

Filling for mascarpone pancakes with salmon

Ingredients:

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

Preparation:

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

Filling for cabbage and egg pancakes

Ingredients:

• fresh cabbage
• boiled eggs
votes

Fillings for pancakes can be very different: sweet, fruit, curd, vegetable, mushroom meat and chicken. It all depends on your imagination, your family's preferences and the seasons. In winter, you want more hearty dishes, fruits and vegetables can be used during the summer harvest season. Try to cook according to the recipes we have collected for you.

1. Pancakes stuffed with eggs

Ingredients: 4 eggs, 50 gr. green onions, 5-10 gr. dill, salt.
Boil 4 eggs. Grate boiled eggs on a grater. Fry green onions 50 gr. Dill 5-10 gr. Salt to taste.

2. Curd filling in pancakes

Ingredients: Cottage cheese 500 gr., 1 egg yolk, 2 tablespoons of sugar, 50 gr. raisins.
We take cottage cheese, add one yolk, sugar to it, grind everything with cottage cheese. Add raisins to the resulting mass. Pre-soaked in boiling water.

3. Chicken: chicken pancakes

Ingredients: 1 chicken breast, 10 gr. dill, 2 boiled eggs, salt, pepper.
Boil chicken breast... Twist it in a meat grinder. Dill 10 gr. finely chop. Grate 2 boiled eggs, salt and pepper to taste.

4. Mushroom filling in pancakes

Composition: 500 gr. mushrooms, 2 pcs. onions, salt, pepper.
Fry mushrooms 500 gr., Fry onions 2 pcs. medium, salt and pepper to taste.

5. From the sausage "Varenka"

Composition: 200 gr. sausages "Varenki", 0.5 tablespoons of mustard, 50 gr. sour cream, 100 gr. cheese.
Boiled sausage 200 gr., Mince it, grate cheese on a coarse grater, add 0.5 teaspoon of mustard, and 50 gr. sour cream. Mix everything, the filling is ready.

6. Hepatic

Composition: 500 gr. liver (pork or beef), 2 onions, 1 carrot, 3 eggs, salt. pepper.
500 gr. fry the liver with 2 medium-sized onions and 1 carrot. Grate 3 boiled eggs on a coarse grater, salt and pepper to taste.

7. Pancakes with meat. The most common meat filling for pancakes

Composition: 500 gr. fresh minced meat, 1 onion, salt, pepper.
Minced meat (500 gr.) Is fried with onions (1 pc.), Add salt and pepper to taste.

8. Pancakes with cheese and ham

Composition: 300 gr. ham, 150 gr. cheese, 2-3 boiled eggs, salt.
We take ham 300 gr., 150 gr. cheese and 2-3 boiled eggs. Cut the ham into strips, and rub the cheese and eggs on a coarse grater. Salt to taste.

9.With dried apricots

Composition: 300 gr. cottage cheese, 100 gr. dried apricots, 1 tbsp. a spoonful of sugar.
We take 300 gr. cottage cheese and 100 gr. finely chopped dried apricots, mix everything and add 1 tbsp. a spoonful of sugar, then mix everything well again.

10. Filling for boiled beef pancakes

Composition: 500 gr. beef, 1 onion, butter 20 gr, salt.
500 gr. Boil beef for 1.5 hours, twist it in a meat grinder. We take 1 onion, cut into cubes, fry in butter, add the resulting minced meat, add salt to taste.

11. With condensed milk

Ingredients: liquid condensed milk or boiled condensed milk.
Sweet pancakes can be topped with condensed milk.

12.With red fish

Will come in handy soft processed cheese(like "Viola") and lightly salted red fish.
Fillet of red fish (lightly salted or smoked trout or salmon are suitable) finely chop, mix with melted cheese.
Add greens if desired.

13.With icing sugar

Ingredients: Powdered sugar.
Sprinkle with powder, you can also cut a heart out of paper and shake it on top.
It will turn out on top of the pancake powder in the form of a heart or two.

14.With minced meat and rice

Finely chop the onion. Fry minced meat for growing. oil (while evaporating all the juice). Add the onion to the fried minced meat and continue to fry together, over low heat until the minced meat and onion are cooked. But the onion should not change color much. V ready-made minced meat add onion boiled rice, salt, pepper and mix thoroughly.

15.With caramel

Ingredients: 4 tablespoons of sugar, 0.5 water and 0.5 gr. vanilla.
4 tablespoons of sugar are placed on the bottom of the pan, 0.5 g. vanilla, 0.5 tablespoon water and melt sugar, boil it until light Brown color... And they pour pancakes on it.

16.With apple and nut filling

2 sweet and sour apples,
1 tbsp walnuts
1-2 tbsp Sahara,
a pinch of cinnamon.
Grate apples, mix with chopped nuts, adding sugar and cinnamon.

17. Cheese filling

It includes solid spicy cheese, garlic, carrots, sour cream (mayonnaise).
Grate the carrots on a fine grater and the cheese on a coarse grater. Crush a couple of garlic cloves. Mix everything with sour cream or mayonnaise. (1 small carrot is added for 250 gr. Of cheese).

18.With prunes and cream

Composition: 200 gr. prunes, 1 tbsp sugar, 1 gr. cinnamon, 50 gr. cream.
Pour boiling water over the prunes. After 10 minutes, finely chop it, add sugar, cinnamon, cream. Mix everything thoroughly.