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 fish recipes. Also check out the recipes for pancakes with red fish. We also have thirty-three recipes for fish rolls.

Pancake rolls "Elite"

Let's make minced meat: cut the fish into small cubes, add herbs and caviar, pour lemon juice. Put the minced meat on a pancake with a thin layer, roll up the roll. Cut diagonally, 5 cm wide.Place beautifully on a dish with a cut up. Required: ready-made pancakes - 10 pcs. salmon or lightly salted 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 dough 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. Grease the hot pancake with a piece of butter (. You will need: Pancakes according to your favorite recipe, avocado 1 pc. Salmon or slightly salted trout, dill (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 in the sifted flour, stir, dilute with milk, let stand for 10-15 minutes. Bake pancakes. Mix the cheese with sour cream and chopped garlic and dill, sugar, salt and pepper. Cut the trout into 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 the pancake dough, bake the pancakes, brushing each finished pancake with a piece of butter. On the pancake, apply a thin layer of mayonnaise, then grated cheese, then the filling, eg cucumber and red fish in thin strips. Wrap the pancake in a roll and cut. Ready. Required: Flour, Egg, Milk, Red fish, Cucumber, Cheese, Mayonnaise, Butter, Vegetable oil

Snack rolls with nut-breaded fish

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 the melted cheese - 400 g. Beat everything together for 3 minutes on a large one. Required: For rice pancakes (10 pcs 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 with.

Cut the boneless fish into fillets, salt and pepper. We unfold the finished pancake, put the fish in the middle, sprinkle with onions and herbs (finely chopped) on top. We turn it into a bag with a toothpick, put it on a greased sheet and bake in the oven for 15 minutes. Pe. Required: Ready pancakes, Onions, Greens, Salt, Pepper, Lightly 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 butter, mix again ,if. Required: For pancakes: 1 liter of milk, 2 eggs + 2 proteins, 1 tablespoon of sugar, a pinch of salt, 1 tablespoon (250g) rye flour, 2 tablespoons (250g glass) of wheat flour, 100 ml. vegetable oil, 50g butter, 2 tablespoons lemon juice, 1 tablespoon lemon zest, pancake cake filling.

Pancake cake with salmon for Shrovetide!

Making pancake dough. Sift flour into a deep bowl, add eggs, vegetable oil, salt, sugar. Stir everything, gradually pouring in the milk. The dough should be free of lumps. We bake pancakes! Combine sour cream and cream cheese, stir until smooth. I de. Required: For pancakes, 200g flour, 2 eggs, 1 tbsp. vegetable oil, 750ml. milk, salt, sugar to taste, For the filling, 400 g of slightly salted salmon or trout, 400 g of soft cream cheese, 150 tbsp. sour cream, dill

Pancake pie with cream cheese, trout and rucola salad

To bake pancakes according to your recipe, I recommend making them not very thin so that they do not break in the future. Chop fish and dill, stir in cheese. Add mustard and a little sour cream or natural yogurt to give the desired consistency. Collect the cake by greasing it 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 you will need p.

Pancake fillings: the best recipes

Liver filling for pancakes

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

1. Hard-boiled eggs, cool and chop finely.
2. Cut the liver into strips. Cut the onion into half rings. Sodium carrots on a coarse grater.
3. Spread the onion in vegetable oil, then add the carrots and sauté for 7 minutes. Put the liver in the roast, salt, add spices and fry, stirring occasionally, for 5 minutes.
4. Mix the filling with the eggs, place in the middle of the pancakes, roll up with an envelope and serve.

Meat filling for pancakes

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

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

Fish filling for pancakes

Ingredients.

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

1. Hard boiled eggs, cool and chop.
2. Chop the onion very finely. Cut the cucumber into strips. Chop up the greens.
3. Mash canned fish with a fork. If there is too much oil, the excess can be drained.
4. Combine all the ingredients, salt, season with mayonnaise and mix.
5. Place the filling in the pancakes and roll them up. Serve cold.

Pancake filling - bacon and cheese

1. Slice the bacon thinly. Grate the cheese on a coarse grater. Chop the herbs and lay on the pancakes.
2. Place a layer of bacon on each pancake, sprinkle with grated cheese and chopped herbs.
3. Roll up the pancakes and place in a preheated oven or microwave for 3 minutes to melt the cheese. Serve hot.

Mushroom filling for pancakes

• 400 g of 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. Cut the mushrooms into medium pieces. Spread the onion in butter for 5 minutes and remove from the pan.
2. Fry the mushrooms in vegetable oil until the juice is gone. Add onions to them, salt, pepper and simmer under the lid for 3 minutes. Then add sour cream and mascara for another 3 minutes.
3. Put the mushroom filling on the pancakes, roll them up into envelopes, and sprinkle with finely chopped green onions on top.

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Pancakes with fish filling

Thin pancakes, in contrast to pancakes, are prepared from batter, without adding yeast. Such dishes are especially popular in France, Germany and other Western European countries. There are so many recipes offered by different national cuisines! Pancakes with fish filling, stuffed with mushrooms, seafood, meat, poultry, offal, vegetables and fruits are served as appetizers, main dishes or desserts. Pancakes are used to put the fillings in pies, pancakes in the form of a loaf are sandwiched with chopped eggs, meat, apples, cottage cheese and other products.

MAKFA flour complies with strict GOST standards. Thanks to a special production technology, it turns out to be very light and airy. Delicious confectionery is 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

1 pinch marjoram

black peppercorns 2 pieces

bay leaf 1 piece

ground black pepper to taste

salt to taste

Buy on FindMeals

For cooking, you may need:

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

Add flour gradually and whisk, gently pouring in the remaining beer and water.

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

For the filling, simmer the fish fillets in a little salted water for 20 minutes with the addition of peppercorns and bay leaves.

Dry the fish and chop with a knife.

Cut the onion into cubes, save in butter 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 like 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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Pancake filling

Good afternoon, my dears!

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

Prepare fish filling for pancakes and bake

Ingredients (determine the quantity yourself):

Weight of one pancake: 65 - 70 g

My way of cooking:

1. We bake pancakes according to your favorite recipe

2. Prepare the fish filling:

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

• On top we put onions, cut into strips, salt, sprinkle
• Close with a lid, steam until tender (20 - 25 minutes)

• Cool down, remove the bones from the finished fish and simply grind everything together with your hands, getting the fish filling

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

4. Put the spring rolls in a mold greased with ghee, also placing pieces of butter on top of the pancakes

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

Fish filling pancakes and delicious spring rolls are ready!

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

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

Cooking steps:

1) Add dough to pancakes. Since they shouldn't be too thick, I recommend making them with milk. Drive an egg into the milk, add salt, sugar, soda, flour and vegetable oil. Fry pancakes.

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

3) Boil hard-boiled chicken eggs, peel and cut into small pieces. peel off the husk, cut into small pieces and sprinkle the onions in sunflower oil until golden brown. Mix Fish meat, chopped eggs and onion. season with salt and pepper and add chopped herbs.

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

5) Prepare the ice and dip the rolled pancake. To prepare a lezon: beat the chicken eggs with a little milk. Then roll the pancake in flour and dip it again in 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 (blue whiting, hake, pollock), 5 chicken eggs, onion 1 pc. salt, pepper - to taste, herbs - 1 bunch.
For breading: flour - 1 glass, 2 chicken eggs, milk - 1/2 cup, bread crumbs - 100 gr. oil for frying.

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

I will not give recipes for pancake dough here - you have your own, which are prepared both pancakes with milk and pancakes with kefir. verified or you can pick it up on our website.

Red fish filling options:

Filling 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

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

Option 2 - As an option, you can make 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 (options are possible) and lettuce

Salmon - 150 grams

Ricotta - 150 grams

Pesto sauce - 50 grams

Garlic - 1- 2 cloves

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

Mix Ricotta cheese with pesto sauce. Add finely chopped or pressed garlic. Stir the mixture well.

Grease the pancake with the cheese mixture. Lay out a leaf of lettuce and put a few strips of salmon. Roll up the pancake with an envelope.

Filling for fish pancakes

Pancakes stuffed with tuna

Tuna in oil - 2 jars

Egg - 4 pieces

Bow - 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 onions to the tuna. If the mass is dry, add a little oil from the canned food. Pepper to taste and as desired. You can add finely chopped greens.

Place approximately one tablespoon of the filling on each pancake. Collapse with an envelope.

Put the prepared pancakes in a saucepan or a shallow saucepan. Pour cream over and heat over low heat.

Pancakes stuffed with pike perch

Pike perch fillet - 500 grams

Egg - 2 pieces

Bow - 1 head

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

Finely chop the onion and pour boiling water over it. Can be lightly skewered in 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 filling will be softer.

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

Pancakes stuffed with pollock

Fish - 500 grams

Egg - 3 pieces

Bow - 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.

Preheat a frying pan. Dip the pancakes in a lezon and fry on all sides. For a lezon, mix 1-2 eggs with a little milk and stir well.

Pancakes with silver carp

Smoked silver carp fillet - 200 grams

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

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

Good appetite!

12 delicious pancake fillings

Pancakes, like porridge, are almost impossible to spoil. They are good on their own. Since olden times, pancakes have been served with various baked goods and fillings, which make it possible to turn this seemingly simple dish into an exquisite treat and table decoration.

Still, when preparing the filling for pancakes, it is worth adhering to some rules: the sweet filling should be thick enough 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 the pancakes immediately after baking, until they have cooled down and become less flexible. If the filling is liquid enough to wrap it, then it is simply spread over a pancake, which is rolled up into a tube.
2. The filling and pancakes are served separately, and each of the guests serves 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 recipes for pancake fillings: 3 with fish, 3 with meat, 3 with vegetables and 3 sweet fillings.

Lightly salted trout filling with sour cream sauce

Mix 200 g 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 cool slightly. After that, grease each pancake with the prepared sauce, put the trout slices on top, roll the pancake into a roll and cut the pancake into 2-3 pieces with a sharp knife. Serve, garnish with dill herbs and lemon slices.

Mascarpone filling with salmon

Mix 60 g mascarpone cheese with 35 g pre-diced smoked salmon. Then add lemon juice to taste and ½ tsp. dijon mustard. Season with salt, pepper and wrap the finished filling in pancakes.

Canned fish filling

Finely chop 2 onions and sauté them in vegetable oil until golden brown. 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 stir everything thoroughly. Serve pancakes with such a filling preferably in the form of small rolls.

Buckwheat porridge and duck breast filling

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

Poultry liver filling

Take 350 g of liver, rinse it thoroughly and boil it in salted water. Then chop the liver with a knife. Finely chop one onion and fry until golden brown in 3 tablespoons. vegetable oil. Then add 1 tbsp to it. flour and liver, stir and continue to cook for 5 minutes, stirring frequently. Add 3 tbsp at the end. heavy heavy cream, 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 resulting minced meat in 2 tablespoons. 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 broth and prepared minced meat. Mix everything thoroughly, salt and pepper and leave to heat on low heat for 5-7 minutes. Add finely chopped parsley to the finished filling and wrap the filling in pancakes.

Peel 6 medium sized apples and cut into small cubes. Melt 1 tablespoon in a skillet. butter and sauté the sliced ​​apples for 5 minutes, until juicing. Then add half a glass of sugar and ½ tsp. ground cinnamon. Stir everything and simmer for 15 minutes, stirring occasionally. Add half a cup of chopped walnuts and a handful of chopped raisins to the finished apples. Mix everything thoroughly and simmer over low heat for another 2-3 minutes.

Filling with cottage cheese and dried apricots

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

Pour 4 tablespoons into the skillet. sugar, add 0.5 g of vanilla there, ½ tbsp. water and melt the sugar until it is light brown. Pour the caramel over the pancakes.

Cabbage and egg filling

Take 300 g of fresh cabbage and chop it finely. Fry the chopped cabbage for 3 tablespoons. vegetable oil until golden brown. Stir the cabbage thoroughly without letting it burn. Finely chop 2 boiled eggs (you can mash with a fork). In a skillet with cabbage, add chopped eggs, a handful of finely chopped fresh herbs and 1 tbsp. thick sour cream, salt to taste, stir and heat over low heat for another 1-2 minutes.

Chop 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. Then add the fried zucchini and let the filling warm up for 1-2 minutes. After the filling has cooled, you can spread it over the pancakes.

Ingredients: 7 medium potatoes, 1-2 carrots, 1 onion, vegetable oil, salt.
Method of preparation: Boil the potatoes and crush them until puree. Finely chop the onion, grate the carrots on a coarse grater and fry everything in vegetable oil until light golden brown. Combine the fried vegetables with mashed potatoes, salt and pepper and stir thoroughly. Before serving, spread the filling on 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 spicy and unusually tasty filling: pancakes with cheese and salted red fish, a recipe from Svetlana Burova. According to this recipe, you can bake pancakes and stuff them for breakfast or an appetizer with any salted fish, not only red, pancakes with salmon or trout and soft cheese will turn out to be the most tender.

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 fast-acting 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 filling pancakes 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, let's prepare the yeast pancake dough:

Pour yeast into warm milk, then all the other ingredients. We mix everything so that there are no lumps from flour.

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

We bake pancakes in a preheated pan.

Here's a stack I got. We ate some of the pancakes, and some were stuffed with soft cheese and salted fish.

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

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

Finely chop the greens.

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

Gently wrap the pancake with salmon with a roll (you can wrap the pancake in any way you want) and put it in tubes on a dish.

This is how we cook all the pancakes.

Pancakes with milk fluffy without yeast recipe

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

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

2. Pancakes with herring

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

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

3. Pancakes with salmon

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

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

4. Pancakes with shrimps

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

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

5. Pancakes with sour cream and red caviar

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

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

6. Pancakes with spinach and lightly salted red fish

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

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

7. Pancakes with canned pink salmon and mushrooms

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

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

8. Pancakes stuffed with haddock

500 g haddock 3 eggs 1 onion

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

9. Pancakes with egg and smoked capelin caviar

180 g smoked capelin roe 3 eggs

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

10. Pancakes stuffed with mussels

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

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

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

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

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

Ingredients

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

Preparation

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

2. Chicken

Ingredients

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

Preparation

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

goodtoknow.co.uk

Ingredients

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

Preparation

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

4. Hepatic

Ingredients

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

Preparation

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

5. Sausage

Ingredients

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

Preparation

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

Ingredients

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

Preparation

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

7.With salmon and dill

Ingredients

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

Preparation

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

8.With salmon and mascarpone

Aksenya / Depositphotos.com

Ingredients

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

Preparation

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

9. Crab

Ingredients

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

Preparation

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

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

10. Egg

Ingredients

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

Preparation

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

11.With fried eggs and ham

Ingredients

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

Preparation

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

12. Cheese with spinach

Ingredients

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

Preparation

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

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

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

13. Cheese with broccoli

Ingredients

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

Preparation

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

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

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

14. Cheese spicy

Ingredients

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

Preparation

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

15. Cream cheese

Ingredients

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

Preparation

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

16. Curd with raisins

Ingredients

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

Preparation

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

17.With goat cheese

Ingredients

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

Preparation

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

18. Mushroom

Ingredients

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

Preparation

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

19. Mushroom with cheese sauce

koji6aca / Depositphotos.com

Ingredients

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

Preparation

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

20. Cabbage

Ingredients

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

Preparation

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

21. Beetroot

Ingredients

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

Preparation

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

22. Squash

Ingredients

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

Preparation

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

23. With bell pepper

teresaterra / Depositphotos.com

Ingredients

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

Preparation

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

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

24. Nut

Ingredients

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

Preparation

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

25. Chocolate

Ingredients

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

Preparation

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

26. Caramel with strawberries and almonds

Ingredients

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

Preparation

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

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

27. Honey

Ingredients

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

Preparation

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

28. Banana

Ingredients

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

Preparation

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

29. Orange

Blinztree / Depositphotos.com

Ingredients

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

Preparation

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

30. Lemon with meringue

Ingredients

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

Preparation

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

31. Apple

Ingredients

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

Preparation

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

32. Berry mix

nilswey / Depositphotos.com

Ingredients

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

Preparation

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

33. Blueberry

Ingredients

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

Preparation

In a small saucepan, combine orange and lemon juice and blueberries. Bring mixture to a boil over medium heat, add zest and cinnamon and reduce heat to low. In a bowl, combine the cornmeal and water to avoid lumps. Add flour and cane sugar to the blueberry saucepan. Cook until thick. Remove from heat and cool slightly. Thick pancakes like pancakes are best for this filling.

34. With peanut butter and banana

bbcgoodfood.com

Ingredients

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

Preparation

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

35. Grapefruit

Ingredients

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

Preparation

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

36.With mascarpone and lemon cream

goodtoknow.co.uk

Ingredients

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

Preparation

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

37. Tiramisu

Ingredients

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

Preparation

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

38.With honey and rosemary

Ingredients

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

Preparation

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

39. Salted caramel

livewellbakeoften

Ingredients

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

Preparation

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

40. With avocado and cocoa

Ingredients

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

Preparation

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

Bonus: how to wrap pancakes

As many as 10 options for different fillings.

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

Red salted fish is great for filling pancakes. Pancakes stuffed with fish can be called a delicacy and served for a festive table.

Pancakes with fish, herbs and curd cheese

For the filling in the recipe for pancakes with fish, curd cheese can be replaced with cream cheese, it will also turn out very tasty.

Ingredients:

• one and a half liters of milk;
• two glasses of flour;
• egg;
• two tbsp. spoons rast. oils;
• one tbsp. a spoonful of sugar;
• half tsp salt;
• greenery;
• 400 gr. curd cheese;
• 200 g of lightly salted salmon.

Preparation:

1. Heat the milk slightly, add sugar, salt, butter and eggs. Whisk.
2. Sift flour and add portions to the dough.
3. Make pancakes.
4. Cut the fish into thin slices and chop the herbs.
5. For each pancake, spread two tablespoons of cheese evenly over the entire surface, put a few pieces of fish on the edge, sprinkle with herbs and wrap.

Slice the fish pancakes obliquely before serving and arrange nicely on a plate.

Pancakes with fish and cheese are tender and appetizing.

Required Ingredients:

• 0.5 l. milk;
• 200 g sea red fish;
• one hundred grams of cheese;
• two eggs;
• 150 g flour;
• a bunch of dill;
• three tablespoons vegetable oils;
• salt;
• three tablespoons mayonnaise.

Cooking steps:

1. Beat eggs, pour in milk and butter.
2. Beat the mass, add a little flour, salt the dough.
3. Stir the dough and leave for 10 minutes.
4. Bake the pancakes and leave to cool.
5. Cut the fish into small pieces, chop the herbs.
6. Cut the cheese into pieces.
7. Put fish, cheese, herbs, mayonnaise in a blender bowl and beat until smooth.
8. Spread the filling on each pancake and roll it up.

You can put three pancakes with red fish greased with filling on top of each other and roll them up, and before serving, cut into pieces and put on lettuce leaves.

Pancakes with salmon, cucumber and cheese

Delicious pancakes with fish and unusual filling, which gives the dish a spicy taste.

Ingredients:

• two eggs;
• cucumber;
• a bunch of dill;
• 200 g of curd cheese;
• 200 g salmon;
• salt;
• ¼ tsp soda;
• two tbsp. l. sour cream;
• a tablespoon of vegetable oil;
• three tablespoons Sahara;
• half a liter of milk;
• glass of water;
• 300 g flour.

Good afternoon, my dears!

And the pancakes themselves stuffed with pink salmon turned out to be simply excellent, tender and fluffy. My daughter called them "Chubby". Indeed, they are similar, there are so many fillings in them!

Prepare fish filling for pancakes and bake

Ingredients (determine the quantity yourself):

• Pink salmon or any red fish
• Onion
• Spices (I have Provencal herbs, ginger)
• Sauce or sour cream to serve

Weight of one pancake: 65 - 70 g

My way of cooking:

1.according to your favorite recipe

2. Prepare the fish filling:

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

• On top we put onions, cut into strips, salt, sprinkle
• Close with a lid, steam until tender (20 - 25 minutes)

• Cool down, remove the bones from the finished fish and simply grind everything together with your hands, getting the fish filling

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

4. Put the spring rolls in a mold greased with ghee, also placing pieces of butter on top of the pancakes

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

Fish filling pancakes and delicious spring rolls are ready!

Serve with sour cream or sauce. I made a very simple and favorite sauce that cooks instantly! I mixed sour cream, tomato paste without additives, flaxseed, dill and salt.

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

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