Before baking the first pancake, lightly grease the pan with vegetable oil. Do not pour into the pan a large number of dough, evenly distributing it over the surface of the pan, and fry the pancake over medium heat for 1-1.5 minutes (until golden), then turn over to the other side and fry until golden on the other side. Transfer the finished pancake from the pan to a plate. Similarly, fry all the pancakes. You should end up with 6-7 pancakes.

Let's start preparing the filling. Onion peeled, chopped small cubes and fry in a frying pan vegetable oil for 1-2 minutes (until transparent).

Then add onions to the pan chopped meat, Add salt and pepper to taste. Stirring and breaking meat lumps with a spatula, fry over medium heat for 7-10 minutes (until minced meat is ready).

Dill wash, dry, finely chop, add to minced meat and mix. The minced meat filling for pancakes is ready.

Now you can start stuffing the pancakes, for this, put 1-2 tablespoons of the filling on the edge of each pancake and carefully wrap it with an "envelope" (that is, tuck the edges of the pancake inward, and then roll the pancake with a roll).

appetizing, satisfying, delicious pancakes ready with minced meat.

Bon Appetit!

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

Pancakes are one of the oldest traditional Russian dishes, without which not a single holiday in Russia can do. V modern world pancakes have not lost their popularity, they are still cooked and served in a variety of variations, and depending on the filling, this dish can be of a different character and act as an appetizer, second or dessert.
Stuffed pancakes with meat in milk, which will be discussed in this recipe, can be attributed to both an appetizer and a main course. Both adults and children eat them with pleasure, so such a treat can often be found at the family table.

• chicken eggs - two pieces;
• milk - half a liter;
• wheat flour - one glass;
• salt - one pinch;
• granulated sugar - one tablespoon.

For filling:
onion- one head;
minced meat - three hundred grams;
salt, black pepper (ground) - to taste.

How to cook stuffed pancakes with meat

First step. To prepare the dough for pancakes, take a large deep bowl, drive two chicken eggs into it and beat well by hand with a whisk or fork.

Second step. Next, add cold milk in small portions to the eggs and a tablespoon of sugar, beat everything again a little.

Third step. After that, we take the flour, be sure to sift it through a fine sieve and gradually add it to the dough with continuous stirring.

Fourth step. Knead the dough until all the lumps dissolve in it, and it acquires a consistency similar to liquid sour cream. Be sure to add a pinch of salt, after which the pancakes can begin to bake. To do this, grease the heated pan with a piece of bacon dipped in vegetable oil, and pour a little dough onto it, distributing it over the entire surface. Bake pancakes on both sides until done.

Fifth step. In parallel, we prepare the meat filling for our pancakes. To do this, fry the minced meat in a pan with vegetable oil, and then add the chopped onion head to it. Be sure to season with salt and pepper to taste. Then spread the filling in the center of the pancake.

Sixth step. The loan is carefully wrapped inside the side edges of the pancake and fold it with an envelope. You can additionally fry each envelope on all sides in vegetable oil.

Ready stuffed pancakes meat stuffing serve with fresh herbs, sour cream or any other sauce.

Advice:
1. The filling can be made from any meat, most often pancakes are made from chicken, pork or turkey meat.
2. In order for the filling to become more homogeneous, the minced meat in the pan must be stirred all the time with a spatula so that it fries into lumps.
3. Some people like a very homogeneous meat filling; for this, the fried minced meat with onions is crushed in a blender.
4. You can also add to the meat filling boiled rice, grated boiled egg, fried carrots.

Pancakes stuffed with meat

May 10, 2012

One of the Russian recipes is pancakes. I post my recipe - pancakes with meat, or rather pancakes with minced meat. Usually I roast Ground beef, which is included in the filling, onion, of course, too. If it is convenient for you, you can simply boil the meat and cut it into small pieces. Then fry in oil until golden brown along with the onion (or do not fry the meat at all), and immediately use it for its intended purpose. From the indicated amount of ingredients, I get 16 pancakes stuffed with minced meat.

For pancake dough:

2 chicken eggs

1 tablespoon sugar

1/3 teaspoon salt

2 cups whole milk

1 1/5 cups sifted flour

2 tablespoons vegetable oil

vegetable oil - for frying pancakes

2 tablespoons butter or vegetable oil

1 medium onion, peeled and finely chopped

450 g ground beef

salt to taste

ground black pepper to taste

Recipe for pancakes stuffed with meat

To prepare the dough in a deep bowl, beat chicken eggs with 1 tablespoon of sugar and a pinch of salt. I don't add too much sugar because the filling is not sweet. You can increase the amount of sugar if you want to eat pancakes with jam or jam ... Then add 2 cups of milk and 2 tablespoons of vegetable oil to the beaten eggs, mix everything well. In the dough, while still quite liquid, sift the flour. I do not put the flour all at once, but in parts, since the amount of flour depends on how thick the pancake you want to get. Again, you can make openwork thin pancakes. Or you can make it thicker, as, for example, for this meat filling. So, mix everything well so that there are no lumps in the dough. On medium heat in a cast-iron or Teflon pan with a small amount of vegetable oil, bake golden pancakes.

Set the pancakes aside. Prepare the stuffing for pancakes from minced meat.

Peel the onion, chop finely. Fry the onion in a pan in vegetable oil (1 tablespoon) until translucent. Then add the mince and fry until golden brown (about 15 minutes). Season the filling with salt and black pepper to taste. Remove everything from the fire, cool. Now put 1 tablespoon of the cooled minced meat filling on each pancake. Fold the pancake into an envelope. It turns out here are such pancakes stuffed with minced meat.

Heat 1 tablespoon of the remaining vegetable oil in a frying pan. Fry the pancake envelopes on it on both sides until golden brown. Serve pancakes stuffed with meat warm or room temperature. Bon Appetit!

http://facebook.com/profile.php?id=100001713440722 Oksana Kontareva

Classic meat pancakes! And they turned out so appetizing, so tanned, thin, lovely! That's it, I went to the store for the ingredients - I'll sculpt and craft!) True, I add egg milk and flour in slightly different proportions, but how many people have so many ideas!

https://plus.google.com/116386772458064677726 Marina Andreeva

I add a tablespoon of starch to the dough and leave it to brew for an hour. And then I fry pancakes, and I pour vegetable oil into the pan just before the first pancake, and fry the rest without oil. This recipe is good because, thanks to the vegetable oil in the dough, the pancakes will not stick to the pan.

http://twitter.com/ArshawinSeryj Sergey Eremenko

I read the preparation, so there is nothing complicated. A minimum of ingredients, a minimum of time and get delicious pancakes with meat. I'll bookmark this and I'll definitely try this dessert!

http://twitter.com/funosok Nikita Petukhov

Pancakes with meat familiar from childhood. What a Maslenitsa without them!

http://vk.com/id89981344 Irina Polyakova

My husband sometimes eats empanadas for breakfast. I do a lot at once, then I freeze. And it's expensive to buy in the store. That there are 6 pancakes in a package for my husband for one tooth)))

Stuffed pancakes with meat, a classic recipe

Pancakes stuffed with meat, homemade step by step recipe

Ever since pagan times, the Slavs, as well as the different peoples of the world, have won gratitude and love pancakes- as a symbol of the sun, successful marriages, health and wishes for good harvests. Today in the European part of Russia there is a very high population density - Ukrainians, Belarusians, Kazakhs, Tatars, Mordovians and Udmurts, Caucasian peoples, Baltic nations and many, many others. Between people of different nationalities, until recently living in the same territory - and today - there is an exchange of experience, including in the field of culinary art. Now traditions and recipes such as pancakes with bacon. practically lost. But there were no less tasty culinary specialties how stuffed pancakes all kinds of stuffing. There is no need to list which peoples and with what filling they bake and what pancakes are stuffed with, but a wide variety of products are used as a filler - fresh mushrooms and greens, a variety of vegetables and eggs. You can wrap the filling in each pancake, you can alternate between layers in the form of a pie. From sweet fillings, cottage cheese, fruit and nut fillings are popular, from salty ones - meat, fish, mushrooms, etc.

I suggest you prepare stuffed pancakes with meat filling. as the most popular, traditional and classic recipe:

The first step is to consider the preparation and preparation of pancakes.

The second stage is the preparation and preparation of minced meat.

The third stage is directly cooking pancakes with meat.

Ingredients for pancakes stuffed with meat:

- 2 glasses wheat flour(white, premium);

Step-by-step recipe for traditional minced meat for pancakes

- cut into large pieces(so that they always remain juicy) meat and boil them in salted water almost until fully prepared, then remove it and cool in a cool place;

- after the meat has cooled down, scroll through the small cells of the meat grinder, cut into pieces, boiled meat of beef and pork;

- peel and finely chop 3 onions and garlic, dill, parsley;

- mix the prepared chopped onion, garlic, herbs with the prepared minced meat, add ground black pepper and salt to taste and mix everything thoroughly;

- heat in any container butter and bring it to a boil over low heat, and then pour the butter into minced meat and mix gently.

Step by step recipe for stuffed pancakes with meat

- 2-3 full, tablespoons of cooked meat are wrapped in each prepared pancake, so that all edges are closed (first we close the edges on one side, then we wrap it along, like an envelope, we do it very carefully so as not to tear the pancake dough);

- prepare a pan or baking sheet for languishing and baking pancakes;

- put stuffed pancakes with stuffing tightly to each other in the prepared container and pour over them with warmed butter, evenly distributing it on each pancake;

- put the pancakes, in a frying pan or baking sheet, in the oven with a temperature of 180-200 degrees and simmer for 40-50 minutes;

- if a golden brown crust forms on the upper surface of the pancakes during the baking process, the languishing / baking process must be completed.

Serve stuffed pancakes you need hot, as an independent, self-sufficient dish, you can add greens, sour cream or sauce.

I wish you good health and bon appetit!

Stuffed pancakes with meat. photo recipe

I often cook pancakes, but before I could not make them with stuffing, because the pancakes were quickly snapped up, and there was no longer anything to stuff. Once my husband and I bought store-bought empanadas. I won’t say that we didn’t like them, I’m just, in principle, suspicious of public catering, and their price is not at all small. So I finally decided to make homemade stuffed empanadas. You can see the result in the photo above :) My husband and I really liked these stuffed pancakes. they turned out even tastier than from the store, and at a price 4 (!) Times cheaper. In general, with pleasure I want to present you my recipe for pancakes.

• 1 l. milk
• 2 eggs
• 3 art. l. Sahara
• 2 tsp baking powder or 1 tsp. slaked soda
• A pinch of salt
• 1 st. l. sunflower oil

• 200 g minced meat
• 1 large onion
• 3 eggs

I will say right away that I made pancakes for the future and therefore there will be more products in the photo than what is written in the ingredients.
We boil the eggs.

Fry minced meat in a pan for 10-15 minutes, stirring constantly. We clean the onion, finely chop and add to the minced meat. Fry for another 5-10 minutes.

Mince take not too greasy. I had beef with chicken.

Fried minced meat is obtained in lumps, so it must be passed through a meat grinder.

Three eggs on a coarse grater and add to the minced meat.

By the way, eggs can be replaced with mushrooms, then they just need to be pre-fried together with minced meat and onions.

Knead the dough for pancakes.

Milk needs to be warmed up a little, but not much, otherwise the eggs will boil. Beat eggs well and mix with milk. Add sugar and salt. Whisk everything well until the sugar dissolves.

Add baking powder and some flour. Do not try to pour a lot of flour at once, firstly, it is not convenient to stir it, and, secondly, it is very easy to add it and then the dough will have to be diluted. I usually pour in a third of a glass and, after mixing, I see if it is enough or if I need to add more. The thinner the dough, the thinner the pancakes will be, but if you make it too thin, the pancakes will tear when flipping. When you decide that the dough is ready, you can add vegetable oil to it (optional) so that the pancakes better lag behind the pan.

Fry pancakes until golden brown.

Put the filling on the edge of the pancake.

Good day, dear cooks. You will learn how to cook stuffed pancakes with meat and cream sauce. Of all the recipes you've tried, this one is very perfect, and the pancakes come out juicy, delicious, and not greasy.

Stuffed pancakes with meat

Stuffed pancakes with meat

We hope you enjoy this recipe and feel free to make your own. So let's get down to cooking, and for starters, watch the instructional video lesson "Stuffed Meat Pancakes" itself.

For cooking, we need thin pancakes that we baked in advance. You can learn how to do this from another instructional video recipe on our website. Now let's get started with this recipe. After our pancakes are ready, we proceed to stuffing it with meat.

1. Beef - 500 grams
2. Onion - 1 piece
3. Salt - 1 teaspoon
4. Ground pepper - 1 pinch
5. Flour - 2 tablespoons
6. Milk - 250 grams

To begin with, boil half a kilo of beef meat, peel one onion head. Next, we cut it in half and the value of coarsely or finely chop it does not matter, since we will twist it with meat.

Chop a small amount of butter and vegetable oil in a frying pan. We add vegetable oil so that the vegetable oil does not burn with us. Place onion in hot oil and fry until light golden brown. At the same time, do not forget to stir it periodically. We pass boiled meat and fried onions through a meat grinder with a medium nozzle.

To prepare the sauce, heat up the butter. Previously, if you prepared this sauce and did not know its name, now you can know that its name is Bechamel. When the butter begins to boil, add the flour quickly and begin to stir until dissolved. You need to stir quickly so that there are no lumps.

Pour milk and at the same time do not forget to stir it all with a whisk. Cook the bechamel sauce until it thickens. During the cooking process, do not forget to salt the sauce. You can immediately notice how the sauce begins to thicken and it takes literally 5 minutes to prepare it. ready sauce pour into a bowl and let it cool down. Next, we will add it to the stuffing.

This sauce can be used in cooking other dishes. It gives the dish a pleasant delicate creamy taste.

Salt and pepper the prepared minced meat and start mixing in small portions literally 2-3 tablespoons each cream sauce. The filling should be of medium consistency and should not be too thick or too runny. She has to keep her shape. Now the filling for pancakes is ready and proceed to stuffing.

In thin pancakes that we baked in a pan with a diameter of 20 centimeters and it is very convenient to wrap the filling in them. The execution process is very simple, put about one heaping tablespoon of filling on one edge of the pancake and begin to wrap. Pancakes can be wrapped in any way convenient for you.

After we wrap all the minced meat in pancakes, they should be fried immediately before serving. To do this, we should add a small amount of butter and vegetable oil to the pan. lay out the pancakes and fry them on both sides until golden brown.

Pancakes are ready and now you can call your friends to the table. And you, dear cooks, should try to cook this recipe "Stuffed pancakes with meat." Pancakes are very tasty, juicy, not greasy and with a pleasant taste. creamy taste. Cook pancakes with pleasure and we wish you bon appetit.

Pancakes stuffed with meat

Ingredients
Servings: 8

• For pancakes
• 2 cups milk (500 ml)
• 1 cup flour (150 g)
• 2 eggs
• a pinch of salt
• 1 tbsp Sahara
• 50 g butter
• vegetable oil for frying

• For filling
• 350 g boiled meat
• 2 onions, chopped
• 2 tbsp butter
• salt pepper

Cooking method
Prep: 10 mins › Cook: 40 mins › Total time: 50 mins

1. Mix with a mixer until smooth so that there are no lumps: milk, flour, eggs, salt and sugar. Add melted butter, mix again. Let the dough stand for 15-20 minutes.
2. Fry pancake on one side, turn over, fry on the other side. Repeat with the remaining dough.
3. Heat a frying pan well, pour a little oil. With a large spoon or ladle, pour some batter into the pan. Spread the batter evenly over the pan with a twisting motion.
4. Boiled meat is very finely chopped or scroll through a meat grinder. Sauté finely chopped onion in butter until translucent, about 10 minutes, stirring occasionally. Add minced beef and sauté together, stirring, for about 10 more minutes. Salt and season with pepper.
5. Put the meat filling on each pancake, roll up the envelope. If desired, stuffed pancakes can be additionally fried.

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Pancakes with meat, Stuffed pancakes

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Draniki with meat are pancakes from raw potatoes stuffed with minced meat. This dish is traditional for Belarusian, Lithuanian and Polish cuisine, and now it is impossible to imagine our usual menu without potato pancakes.

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Empanadas are very easy to make and are one of the few dishes that have a wide variety of cooking methods. Each hostess owns her own proven and unique the right recipe pancakes, including myself.

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Stuffed pancakes with meat

A Russian dish called "Pancakes" always pleases, especially if it is stuffed. Everyone loves meatloaf. And how to cook this dish quickly, I will tell you.

• Chicken egg 1 piece
• Milk 150 ml
• Water 150 milliliters
• Vegetable oil 50 ml
• Salt 1 Gram
• Sugar 4 grams
• Wheat flour 1.2 cups
• Onion 2 pieces
• Beef neck 400 grams
• Chicken or meat broth 0.5 cup
• Baking powder 1 teaspoon

In a bowl, beat 1 egg, sugar, salt, baking powder.

Add milk and water. Whisk until smooth.

We sift the flour. We knead the dough. Add 2 tbsp. tablespoons of vegetable oil. Let the test stand for 10 minutes.

The dough is ready for frying pancakes. Separately, I will dwell on the salt in the dough. Someone loves meat pancakes with sweet dough, and someone with salty. The amount of salt and sugar indicated in the recipe can be changed to suit your taste. We fry pancakes in a pan as we usually do.

Chop the onion and fry it until golden brown.

Adding raw minced meat cooked at home from beef. I do not like purchased minced meat. They often put something in there. It is better to cook minced meat yourself at home. It will be juicy and tasty.

Pour in 0.5 cups of water, add spices and salt. Simmer for 7 minutes without a lid. The meat will come very quickly. It will be juicy. If necessary, you can add water during the extinguishing process.

We stuff pancakes with ready-made meat filling. For each pancake, 2 teaspoons. Roll up into an envelope.

I got 13 pancakes from this amount of products.

Stuffed pancakes with meat.

What could be tastier than ruddy pancakes fresh from the pan? Do you think cake or ice cream? In vain! Properly cooked pancakes by a loved one or mom will always be tastier than all the dishes in the world. So, those who know how to cook pancakes are very lucky. That's why so many written not only recipes for making pancakes, but also poems about pancakes.

Oh, how I loved my mother's pancakes,
Pagan suns on a platter!
On Maslyannaya, a step away from spring,
When winter chills with its last breath,
We gathered sedately at the table,
They sat in a row with their father and younger brother.
The tablecloth lay down, breaking and white,
A table hugging a folded square.
The furnace hummed under the onslaught of fire.
Like a machaon the frying pan flickered.
And the cat Vasily is a good relative
He hurried to the table with a master's gait.
And mom blushed at the stove.
Movements are calculated and precise.
And time after time hot layers
They flew to our table from the pan.
And there was enough for everyone, just have time!
Three goose feathers help us -
Pour pancakes with ghee,
A bowl of sour cream will soften the road for them ...

Source of beautiful poetry.

It's far from being Shrovetide outside, but MY people are asking for pancakes! And precisely stuffed.

For stuffed pancakes, we need pancakes and minced meat. Step by step cooking meat stuffing here...
For meat stuffed pancakes, special pancakes are needed. My mom calls them, DRY PANCAKES for meat stuffing. Why dry and why they?
The meat filling itself is fatty, and if you wrap such a filling in rich oiled pancakes, you get too much. And dry pancakes and meat filling are the most successful tandem.
Meat-stuffed pancakes are so delicious that no matter how much you bake them, it will still not be enough.
Hot, cold, no difference.
The dough is designed for 21 pancakes. Pancakes are baked in a frying pan with a diameter of 23 cm, rather big.
The toppings in each pancake are about 65 grams. That is, the finished pancake turns out to be a decent paunch. In the course of baking, you decide for yourself how much filling you put in and wrap in a finished pancake.
So, let's begin…

One liter of milk
4 eggs
450 grams of flour
5 tablespoons vegetable oil
One tablespoon of salt without top
One tablespoon of sugar

Break the eggs into a deep bowl, add salt and sugar.
Stir with a whisk or fork until smooth (do not beat).

Pour the warmed milk over the eggs and mix well.
Add flour and mix again. Mix very thoroughly, until smooth, until the lumps disappear.

Pour all the vegetable oil into the dough and mix thoroughly again.
The dough should be liquid and easy to pour.

Cover the dough and leave for 1-3 hours.
At this time, slowly prepare the filling - minced meat.
During this time, mix the dough 2-3 times, it should thicken slightly.
Heat a pan for pancakes (preferably cast iron) and grease it with a VERY THIN layer of vegetable oil. It is very important! To do this, be sure to use a regular brush. If there is none, then you can grease the pan dipped in oil with half a peeled onion or potato planted on a fork.
An even more convenient option is to grease the pan with a clean foam sponge dipped in oil.

There is a lot of fat in the dough, so it is not necessary and not even desirable to pour oil into the pan, as this will negatively affect the quality and taste of dry pancakes.
Pour a scoop of dough into the center of the pan (depending on the diameter of the pan, if the pan is small, then half a scoop) and quickly spread over the entire surface in a thin layer, turning the pan slightly.

When the edges of the dough begin to dry out and lightly blush, pry off the pancake with a thin wide spatula and gently turn it over. Flipping these pancakes is a pleasure.
Let the pancake brown a little on the other side.

Remove the pancake from the pan with a spatula and transfer to a plate.
NO NEED TO LUBRICATE SUCH A PANCAKE!
If you attach a paper napkin to such pancakes and press it, then after removing it you will see that it will remain dry, not oily.

Fold such pancakes need strictly in small portions. To avoid oiling.
In such small portions and cool.

You can stuff pancakes already in the course of baking, or you can do it all at once at the end. How would you like to save stuffed pancakes hot will not work. So, you should not worry about this, there are several ways to warm up such pancakes, without sacrificing taste.
Heat it up in the microwave, in the oven, in a frying pan, in a water bath. Choose the most convenient way for you. The only thing to remember! Reheat as much as you eat at a time. The remaining stuffed pancakes should be stored in a cool place.
Here is the last pancake...

We start stuffing. We will stuff ourselves in a simple way- sealed envelope.
If you are interested in other ways to decorate pancakes, then you are here.
We take one pancake, put 2 tablespoons of minced meat on the center.
We cover the stuffing with one side, then the second, the third and finish with the fourth.
It's simple, just such an envelope.



Despite the fact that the pancake is very thin, it is also very dense. Holds such a large amount of stuffing perfectly.
My eaters are hungry today, which means that pancakes will leave all at once. Therefore, I put the pancakes in a saucepan. Actually, two bowls. I won’t cover the pans with stuffed pancakes, but put them for 15 minutes in a well-heated oven to 150 C.

This time will be enough for me to ventilate the kitchen well, soak the dirty dishes and set the table.
Well, Kasatiki, fly in!
As usual, I wish you a pleasant tea party!

Lush milk pancakes without yeast recipe

Stuffed pancakes with minced meat hearty lunch for the whole family. Thin weightless foundation in alliance with juicy stuffing from minced chicken with fried onions and boiled eggs will appeal to lovers of homemade food. Great dish half an hour from available products. It's good that you can easily add ingredients to your liking in the basic recipe.

Secrets of the recipe for stuffed pancakes with minced meat

Both children and adults love to enjoy a pancake lunch or breakfast. But not all hostesses know how to bake pancakes. Only knowing the subtleties and nuances of cooking, you can be sure of success. Why pancakes come out dry, stick and tear during cooking, we told in. You can also read about the main tricks there. perfect dough and how to bake patterned pancakes.

Today we will reveal the secrets of stuffing

1. The basis of stuffed pancakes with minced meat - photo

We prepare the dough according to your taste:

• on milk;

• serum;
• kefir;
• with yeast;

Whatever the choice of recipe, the main thing is to be sure of its success. For filling with fillings, thicker options are suitable so that they do not tear when wrapped. Although with the thinnest pancake dough it will come out elegantly. The thinnest shells can be baked from starch dough. Virtuosos know how to fry pancakes without adding flour. Then even the frying pan shines through them. But optimal for an alliance with meat - custard pancakes or dairy.

2. Fillings for pancakes stuffed with minced meat

The choice of filler is determined by the preferences of the family. But there is general principle: We use chilled minced meat, cooked with our own hands. It is faster, of course, to purchase a semi-finished product in a store, but how can you be sure of its quality? If you have to take frozen minced meat, it is better to defrost it on the bottom shelf of the refrigerator gradually. None microwave ovens and boiling water in basins.

To make it tender, it is better to take minced chicken and pork meat (1:1).

Shredded meat is pre-fried until tender with onions or carrots and onions.

For greater juiciness, add 50 ml of sour cream or meat broth.

In addition to meat, the following is put in the fillers:

• onion;
• carrot;
• chopped greens;
• boiled eggs;
• mushrooms;
• tomato paste;
• boiled rice.

How to stuff pancakes with minced meat - the main ways

• envelopes;
• pouches;

• tubules;
• triangles.

Before serving, the dish is sprinkled with cheese and baked in the oven until a stretchy crust appears. Can be fried or heated in the microwave. A good addition is sour cream, garlic, cheese, tomato sauce.

Recipe for stuffed pancakes with minced meat and rice

What we take:

• ready-made pancakes - 8 pcs.;
• minced meat - 300 g;
• onion - 2 pcs.;
• rice - 100 g;
• water - 400 ml;
• sour cream - 20 ml;
• vegetable oil - 50 ml;
• fresh herbs, salt, spices - to taste.

How to cook stuffed pancakes with minced meat

Boil rice until tender in salted water. Then put in a colander and refrigerate.

Put the minced meat in a frying pan heated with oil, fry over low heat, stirring occasionally.

Peel the onion, cut into small cubes, add to the meat, salt, fry with stirring for 10 minutes.

Add to the finished filling. We put finely chopped dill greens, if desired, mix everything and add a spoonful of sour cream.

Put the rice into the meat mixture. We all interfere. Ready.

On the board we place pancakes in milk, for example. stuffed with minced meat, they will be especially tasty. Place a heaping heaping tablespoon of filling in the center of the pancake. We lift the edges and tie them with a sprig of dill, a green onion feather or a fiber of pigtail cheese.

Alternatively, pancakes can be rolled into a tube or an envelope and fried in a pan or baked in the oven.

What do you think is the main thing in stuffed pancakes - pancakes or minced meat? Usually, however, the emphasis is on minced meat, and pancakes are baked in the most straightforward way - in milk, and even in water. I want to offer you to try wonderfully delicious pancakes with minced meat, a recipe with step by step photos, for simplicity and clarity of perception. You will learn not only how to make an excellent stuffing from minced meat that does not get enough sleep from pancakes, but also how to bake excellent pancakes on kefir, which you will then not only stuff, but also eat with pleasure just like that. They are neither thin nor thick, with a well-defined "roasty" taste. Overeating!

Ingredients for 10 pancakes

Pancake dough:

• 2 eggs,
• 2.5 cups of kefir,
• 8 tablespoons flour
• 2 tablespoons of sugar
• A pinch of salt,
• 1 teaspoon baking powder or 1/3 teaspoon baking soda
• 3 tablespoons vegetable oil for dough

For filling:

• 500 grams of minced meat or chicken,
• 1 large onion
• 30 grams of butter,
• 1/2 tablespoon flour
• 5 tablespoons of milk
• Salt and pepper to taste
• Vegetable oil for frying

How to cook pancakes with minced meat

I always start with ground beef. I have already prepared, cranked minced meat. And I will overcook it with onions and add some ingredients that will create a delicious feeling of juiciness and softness. And it won't be a specially brewed sauce. We will do everything in one step in one pan.

Let's start with the bow. Wash, clean, finely chop, pour vegetable oil into the pan, fry the onion, stirring constantly, until light golden (it took me 7 minutes).

We spread the minced meat, salt and pepper, mix.

We put it on the stove and fry over medium heat, constantly breaking up lumps into which the finished minced meat strives to stick together. Within 5-7 minutes, the minced meat will be completely ready - there will be no damp areas left in it. If the minced meat is still stuck together, go over it with a spatula, pressing the minced meat to the pan, as if tamping, - the lumps will disintegrate.

Fry, stirring, for a couple of minutes, until the oil disperses. Add milk (you can cream, with fatty it will be especially tasty). Mix again. Let it cook for two minutes, stir again. And fry for two more minutes. As you can see, the stuffing has become golden and plump. It will no longer crumble when stuffed.

Let's start frying pancakes. Break two eggs into a large bowl, add salt, sugar and beat with a whisk until smooth.

Add kefir and vegetable oil.

Mix well. Pour the flour in 2-3 tablespoons and each time knead into the dough until the lumps disperse. In kefir, they diverge quite easily.

Last add baking powder. Let the test stand for five minutes. Mix one more time. You can bake.

We put a frying pan on the stove (or better two). We drip oil on each. Pour two-thirds of a ladleful of dough and, turning the pan at different angles, let the dough spread. When the underside of the pancake is well cooked, flip the pancake over. And fry until golden brown.

We take ready-made pancakes one at a time, spread a tablespoon of minced meat - two centimeters from the edge.

We wrap the pancake as if it were an envelope. First the back edge, then from the sides and twist to the end.

Get neat rectangular pancakes. Everything is done quickly, the filling remains warm.

Pancakes with minced meat are eaten at lightning speed. Bon Appetit!

Meat pancakes are a classic and loved by many variant of stuffed pancakes with a hearty savory filling that can be prepared for literally any occasion. Pancakes can serve as an excellent breakfast that will cheer you up in the morning, energize your body and satisfy your hunger for a long time. Such stuffed pancakes can be used instead of a second course for lunch or dinner, as they are quite satisfying and contain a meat component. An empanada can be intercepted on the run as a delicious and healthy snack. And besides, they are so good in their taste properties that are quite worthy to take place of honor on the holiday table.

I want to offer you a classic empanada recipe that has been passed down in our family from generation to generation. Although I prefer to cook for food, because they turn out to be openwork, perforated and very tender, nevertheless, pancakes cooked exclusively in milk are more suitable for stuffing. Such pancakes have a dense structure through which the filling does not leak, and in addition, they are very strong, flexible and extremely convenient for stuffing. They easily take and hold any shape and do not tear during various manipulations with them.

The classic filling for these pancakes, in my opinion, should be prepared only from boiled lean beef or veal. Although it is much faster to make the filling by frying ready-made minced meat in a pan, nevertheless, such a filling turns out to be much fatter and makes stuffed pancakes difficult for digestion and a very high-calorie dish. Therefore, it is worth spending extra time to cook meat at home and cook from it the most delicious, tender and diet stuffing who will make pancakes with light meat and even healthy dish worthy of all praise. Try it and see for yourself!

Helpful information

How to cook pancakes with meat - a recipe for thin pancakes in milk stuffed with boiled beef and eggs with step by step photos

INGREDIENTS:

• 500 ml milk
• 1 large egg
• 200 g flour
• 1.5 st. l. Sahara
• 1/2 tsp salt
• 1 st. l. vegetable oil

• 500 g beef pulp
• 1 large onion
• 2 eggs
• 40 g butter
• salt pepper

COOKING METHOD:

1. In order to cook empanadas, you must first boil the beef for the filling. To do this, rinse the meat, put it in a pot of boiling water and cook at a low boil for 2 hours, removing the foam if necessary. For taste and aroma, whole peeled roots can be added to the pot with meat - onions, carrots, parsley root and celery - everything that can be found on the farm.

Advice! To get a very tender and dietary filling for stuffing pancakes, it is advisable to choose lean beef or veal with a small amount of fat.

2. While the meat is cooking, prepare the dough for thin pancakes, which are ideal for stuffing with any sweet and savory fillings. To do this, pour milk into a bowl, add sugar, salt and break an egg. All ingredients should preferably be at room temperature.

3. Beat all the ingredients with a mixer into a homogeneous mass.

4. Gradually add the sifted flour, thoroughly mixing the dough with a mixer so that lumps do not form. The dough for thin pancakes should be quite liquid.

Advice! Always start mixing the flour into the dough at a low speed of the mixer, gradually transferring it to the maximum speed, otherwise the flour will scatter all over the kitchen.

5. Ready dough for thin pancakes, leave at room temperature for 30 minutes, then add vegetable oil to it, mix and you can start frying pancakes.

6. Before the first pancake, the pan should be well heated and carefully grease the bottom and sides with vegetable oil. In the future, oil can sometimes be added literally a few drops at a time if you feel that the pancakes have begun to turn out dry or stick to the pan.
7. Fry the pancakes on one side only over medium heat for 1 to 2 minutes until lightly browned and put in a pile on a plate with the unfried side up.

Since there is only one egg in the pancake batter, they cannot turn out too brown, so there is no need to fry them for a long time. This does not really matter, since the finished stuffed pancakes are usually additionally fried in vegetable oil.

Meat filling for pancakes

8. In the meantime, you need to prepare other ingredients for the meat filling. Peel and chop the onion.

9. Melt the butter in a frying pan and fry the onion over medium heat for 8-10 minutes until transparent.

10. Boil eggs hard boiled for 10 minutes from the moment of boiling, then peel and cut into cubes.

11. Remove the boiled beef from the broth and scroll through the meat grinder. Part of the meat broth will be needed for the filling, and the rest can be used to make soup or frozen for the future in a plastic container.

12. In a deep bowl, mix the minced meat from boiled beef, fried onions and chopped eggs.

13. Add salt, pepper and 5 - 6 tbsp. l. meat broth for juiciness. Mix all the ingredients thoroughly and the meat filling for pancakes is ready!

14. Now you can start stuffing pancakes with meat filling. To do this, put a generous portion of the filling on the bottom edge of the pancake.

15. First wrap the bottom edge, and then the two side edges of the pancake.

16. Then roll the pancake into a tube with the filling inside.

17. Stuffed pancakes with meat are already completely ready to eat, however, it will be much tastier to fry them on both sides in vegetable oil until golden brown.


Meat pancakes should be served warm or hot, if desired, watering them with cold thick sour cream. Bon Appetit!