What to serve savory pancakes with? I offer simple and affordable. I think that red caviar is beyond competition. Also slightly salted salmon with sour cream sauce or tartar sauce is very delicious stuffing for savory pancakes.
For making pancakes savory filling First you need to bake pancakes. You can do it according to your favorite recipe, or you can use one of the recipes from my site:
Pancakes with cottage cheese
The most common filling for pancakes can be called cottage cheese.Filling Ingredients for 10 Medium Unsweetened Pancakes:
- cottage cheese - 400 gr.;
- sour cream - 60 gr.;
- sugar - 1 teaspoon;
- garlic - 2 cloves;
- greens - 10g;
- salt.;
Pancakes with cabbage
Filling Ingredients for 10 Medium Pancakes:- pancakes - 10 pcs. ;
- white cabbage - 1 kg;
- carrots - 1 pc.;
- onion - 1 pc.;
- ground black pepper, salt, sugar;
- vegetable oil.
First you need to cook stewed cabbage. To prepare 0.5 kilograms of stewed cabbage, you will need about 1 kg. fresh white cabbage, medium carrot and medium onion.
Finely chop the cabbage, grate the carrots on a coarse grater, cut the onion into cubes. Mix carrots with cabbage. Salt a little and add a pinch of sugar. Lightly fry the onion vegetable oil and add cabbage with carrots to it. Mix. The whole mixture at once in the pan may not fit. Add cabbage gradually, it settles quickly. You need to stew the cabbage while stirring it constantly. By the time it is about 30 minutes. At the end, add black ground pepper on the tip of a knife and add salt. You can add a spoon if you like. tomato juice. Let the cabbage cool completely.
Cabbage for stuffing pancakes should be at room temperature. Braised cabbage always tastes better when infused. It can be cooked in the evening, and pancakes can be cooked in the morning.
Pancakes with hard cheese and Feta cheese
Ingredients for 10 pancakes:- hard cheese - 250g;
- Feta cheese - 250g;
- sour cream or mayonnaise - 1 tbsp. spoon;
- dill greens - 15 gr.;
Pancakes with liver and potatoes
- mashed potatoes - 200 gr.;
- fried liver with onions and carrots - 300 gr.;
Pancakes with ham and cheese
Ingredients for 10 medium pancakes:- ham - 500 gr.;
- hard cheese - 400 gr.;
- mayonnaise or sour cream - 3 tbsp. spoons.;
Pancakes with mushrooms, cheese and eggs
Ingredients for 10 medium pancakes:- champignons - 500 gr.;
- onion - 100 gr.;
- boiled egg - 3 pcs.;
- hard cheese - 200 gr.;
- mayonnaise or sour cream - 5 tbsp. spoons.;
- dill greens - 15 gr.
As toppings for pancakes, you can use salads that do not let a lot of juice. For example.
If you are wondering what to serve pancakes with, then this collection of recipes is for you. The filling for pancakes can be very diverse: meat, fish, vegetable, fruit, chocolate, etc. In general, almost any product found in the refrigerator of an ordinary family can act as a filling for pancakes. And if you choose the right combination of products, the dish will appeal to everyone who tries it.
Spring rolls, the recipes of which are given in this selection, are prepared at home quickly and easily. In the first half of the article you will find 10 recipes for sweet fillings, in the second - 10 savory ones. Choose what you like best.
You can cook any pancakes - with milk, kefir, whey, yeast or without.
Sweet toppings for pancakes
1. Cottage cheese with strawberries and vanilla
Such a filling for pancakes is popular in the summer, during the strawberry ripening season.
Required Ingredients:
- 6-8 thin pancakes with milk
- 250 g cottage cheese (any fat content)
- 2-3 tbsp. l. Sahara
- 2 tbsp. l. sour cream
- 5 g vanilla sugar
Thoroughly mash the curd with a fork. Add sour cream, regular sugar and vanilla, stir everything.
Wash the strawberries and cut into strips.
Fill the pancakes with the filling, roll them into tubes or triangles. Complete the dessert with fresh strawberries.
2. Curd with raisins
To prepare the filling for pancakes, you will need the following products:
- 400 g cottage cheese
- 100 g raisins
- 50 g butter
- 3 art. l. Sahara
- 2 egg yolks
- condensed milk (optional)
The butter should be slightly melted, at room temperature. Mix it with cottage cheese, raisins, sugar and yolks. Should be a homogeneous mass.
Place on pancakes curd filling and wrap them in an envelope. Fry the pancakes in butter on both sides under the covered lid until they warm up inside (approximately 3-5 minutes).
When serving, you can pour pancakes stuffed with cottage cheese with a small amount of condensed milk.
3. Poppy filling for pancakes
Required set of ingredients:
- 200 g poppy
- 70 g raisins
- 70 g walnuts
- 3 art. l. granulated sugar
Poppy filling for pancakes is prepared according to this recipe as follows:
Soak poppy seeds in boiling water for half an hour. Then drain the water and pass it through a meat grinder.
Soak the raisins in hot water for 15 minutes, then dry them. Chop nuts.
Combine all products, mix. On cooked pancakes, place 1.5-2 tbsp. l. poppy seed filling. Roll the pancakes into a tube.
Such a dessert looks contrasting and even more appetizing if pancakes are sprinkled with powdered sugar and garnished with a sprig of mint.
4. Cherry with cinnamon
Cherry Filling Ingredients:
- 500 g frozen (fresh) cherries
- 4 tbsp. l. Sahara
- 2 g vanillin
- 2 g cinnamon powder
Pour the cherries into a saucepan. Put on fire. Add sugar, vanilla and cinnamon. Stir constantly until juice is released. When the cherry filling begins to thicken, remove the saucepan from the heat and let cool.
Pancakes with cherry filling can be twisted into a tube or folded into a triangle, as you like.
5. Banana with chocolate
What you need to make banana pancake filling:
- 3 bananas
- 100 g dark chocolate
- 30 g butter
- 1 st. l. granulated sugar
Cut the butter into thin slices, add chocolate, broken into pieces, add sugar. Melt the mixture in a water bath.
Peel the banana, cut into thin circles. Place bananas on ¼ of each pancake, which fold into a triangle. On a plate, pour pancakes with banana filling melted chocolate.
6. Chocolate cream
For the filling you need:
- 250 g heavy cream
- 200 g dark chocolate
- 3 art. l. Sahara
- 50 g butter
Chocolate filling for pancakes is prepared as follows. Break the chocolate into small pieces, place in a small deep bowl.
Pour the cream into a small saucepan, add sugar, put on fire. Stir the cream constantly. As soon as you bring it to a boil, turn off the burner.
Pour hot cream into bowl with chocolate. After 2 minutes, add the oil and stir until a cream of a homogeneous consistency is obtained.
Spread pancakes with chocolate filling and roll into a tube.
7. Whipped cream and fruit
When deciding what the filling for pancakes will be today, choose simple recipes. To prepare this dish, it is not necessary to spend a lot of time and invent something unique. The variant of the pancake filling described below is very, simple and at the same time the dessert will turn out to be very appetizing, bright and tasty.
Required Ingredients:
- 200 ml cream 20-25% fat
- 2 pcs. kiwi
- 150 g fresh strawberries (can be replaced with a banana)
- 70 g sugar
Pour the cream into a deep container, add sugar. Beat with a mixer at the highest speed until a thick, fluffy mass is obtained. This will take about 3-5 minutes.
Peel the kiwi, cut into small cubes or slices. Also chop the washed strawberries.
Fill pancakes with whipped cream topping with pieces of fresh fruit.
8. Curd and jam
Cottage cheese filling for pancakes is not only tasty, but also healthy. And you can cook it in 1 minute.
A set of products for 6-8 pancakes:
- 250 g of sweet curd mass (possible with dried apricots or raisins)
- jam to taste (raspberry, cherry, apricot, etc.)
Everything is extremely simple here. Spread the filling on the pancake. Fold the pancake into a roll or triangle, and pour your favorite jam on top.
9. Apples with cinnamon
What you need to make apple filling for 10 pancakes:
- 600 g apples
- 100-150 g sugar
- 1 tsp cinnamon (no top)
- 50 g butter
Wash the apples, cut in half, remove the seed box. Cut apples into small cubes.
Melt butter in a saucepan, add apples and sugar. Simmer fruit over medium heat until soft, about 10-15 minutes. Then add cinnamon, stir gently and remove from heat.
Wrap pancakes in the shape of envelopes. Serve with tea, if desired, you can add a treat with sour cream.
10. Cream cheese and fruit
Pancake filling ingredients:
- 200 g cream cheese
- 3 art. l. powdered sugar
- fresh fruit and/or berries (kiwi, raspberry, orange, strawberry, pineapple)
To prepare the sweet cream, beat the buttercream with powdered sugar thoroughly with a whisk.
Peel the fruit and cut into pieces. To make it more convenient to eat, grease each pancake butter cream, add fruit to taste and fold the pancake into an envelope. And if you want the dessert to look very appetizing, fold an empty pancake into a triangle, apply cream on top with a pastry bag. Add a few pieces of fruit, preferably a different color, and serve spring rolls to the table.
Unsweetened filling for pancakes
1. Mushrooms with onions
Products for cooking:
- 400 g champignons
- 1 large onion
- a few sprigs of dill
- 2 pinches of salt
Chop head onion. Fry for 4-5 minutes. Cut the mushrooms into small cubes, add to the onion, salt and fry until the liquid evaporates. At the end of cooking, add chopped dill, stir and remove from heat.
Wrap the filling in a pancake, as you usually do, and for the holiday you can form “bags” out of them, securing the top with a green onion stalk (as in the photo).
2. Minced meat
For this pancake filling recipe, you need:
- 300 g minced meat (beef or pork)
- 100 g onion
- 1 fresh egg
- 100 ml water
Peel the onion, cut into small squares. Fry for 5 minutes. Then add chopped meat and salt. Roast over medium heat for 20 minutes. At this time, beat the egg with water, pour it into the pan and mix immediately. Brown the meat for another 5 minutes, stirring occasionally.
Now you can wrap the filling in pancakes.
3. Chicken with mushrooms
Filling products:
- 250 g chicken fillet
- 250 g fresh champignon mushrooms
- 150 g onions (2 heads)
- 100 g sour cream (medium fat)
Chop the onion, fry in a pan in vegetable oil until transparent. Cut the mushrooms and chicken fillet into small pieces, add to the onion, salt to taste. Saute until the liquid from the mushrooms has evaporated. In the meantime, stir occasionally.
4. Ham, cottage cheese and greens
Recipe Ingredients:
- 300 g cottage cheese
- 200 g good ham
- 30 g sour cream
- ½ bunch fresh parsley
- small bunch of basil and/or arugula
- ½ tsp salt
Salt cottage cheese, mix with sour cream, mash with a fork.
Finely chop parsley, basil and arugula.
Cut the ham into thin strips.
Spread the curd mass on pancakes, sprinkle with herbs and cover with a piece of ham. Roll the spring rolls into tubes and cut each one in half diagonally.
5. Red fish with cream cheese
The fillings according to this recipe are enough for 4-6 pancakes:
- 250 g cream cheese
- 200 g lightly salted red fish
- small bunch of fresh dill
Chop dill and mix with cream cheese. Spread the resulting cream on a pancake, spread the red fish, cut into small pieces, on top. Roll up the pancake and cut it in half.
6. Viscous cheese filling for crispy pancakes
The recipe states the amount of ingredients for 8 pancakes.
- 300 g hard cheese
- bunch of dill
- 120 g breadcrumbs
- 1-2 eggs
- refined sunflower oil
Grate cheese on a coarse grater, add chopped dill, mix.
Put the cheese filling on the edge of the pancake, wrap the edges and wrap tightly into a roll. It is important that there are no holes anywhere, otherwise the cheese will leak out during frying.
Pour 0.5 cm of vegetable oil into the pan, heat well. Dip each pancake first in the beaten egg, then roll in breadcrumbs and carefully place in the skillet. Fry on each side for 1-2 minutes. Spread pancakes with cheese filling on a paper towel to drain excess oil.
7. Veal with vegetables
In this recipe, you can replace veal with other meat - pork, rabbit or duck.
The number of ingredients for the filling for 8-10 pancakes:
- 250 g boiled veal
- 300 g mixed frozen vegetables
- 1 middle head Luke
- pepper and salt to taste
Finely chop the onion, fry in vegetable oil. Add vegetables, simmer for an average of 15-20 minutes. Cut the boiled veal into small pieces, add to the pan, simmer for another 3 minutes.
Put the stuffing on the previously prepared pancakes and wrap it up.
8. Potatoes with minced meat
For cooking you will need:
- 500 g potatoes
- 200 g minced meat
- 1 bulb
- 100 g butter
- 1 tsp salt
Peel potatoes, cut into several pieces. Boil in salted water until tender. Mash into puree.
Finely chopped onion fry with minced meat. Mix meat with potatoes.
wrap up potato and meat filling into pancakes. Fry pancakes in butter again until golden brown.
9. Salmon with spinach and feta cheese
Also tasty are spring rolls, whose recipes include red fish and soft cheese. If you add spinach to this combination, you get a uniquely delicious snack.
Product set:
- 300 g frozen spinach
- 150 g lightly salted salmon
- 150 g feta
Cut the salmon fillet into thin oblong pieces.
Defrost spinach, place in a saucepan with olive oil. Simmer until soft.
Crumble the feta, sprinkle it over each pancake, add salmon pieces and spinach. Roll up the spring rolls.
Cut into 2 pieces when serving.
10. Spinach with eggs
You can swap spinach for chives using this pancake topping recipe. It will turn out differently, but also tasty.
Ingredients:
- 4 boiled eggs
- 250 g spinach
- 1 large tomato
- 2 tbsp. l. vegetable oil
Defrost spinach, fry in oil until soft. Cut eggs and tomatoes into small cubes. Mix all the ingredients, salt to taste.
For each pancake lay out 1.5-2 tbsp. l. toppings and wrap.
What filling for pancakes did you like the most, write in the comments. If you have your own, proven and delicious recipes spring rolls, share with readers. Perhaps it is your cooking option that will be the most original.
Pancakes are a very versatile pastry. Satisfying and tasty dish, which can be both dessert and main. It all depends on the filling that you prepare.
The name "pancakes" has Slavic roots, so we can rightfully consider them national dish.
It came from the word “grind”, because in the old days, before putting flour on the table, it was necessary to collect, process and clean it ourselves. Initially, pancakes were called "mlyn". But in fact, almost all peoples of the earth have such pastries, the differences lie only in the method and technique of preparation.
In this article you will find recipes for savory, hearty pancake toppings that will perfectly settle down at your table during dinner.
How to cook mushroom filling for pancakes?
Ingredients:
- Butter - 50 grams
- Flour - 80 grams
- Champignons - 220 grams
- Cheese - 120 grams
- Milk - 200 milliliters
- Salt, pepper - to taste
Information: type of dish - for lunch, dinner, snacks, cooking time - 90 minutes (70 minutes for pancakes + 20 for filling), cuisine - Russian, number of servings - 8, calorie content - 219 kcal.
How to cook:
Top 10 delicious pancake toppings
Minced meat filling - what products will you need?
Most classic version fillings for pancakes - minced meat. These pancakes will appeal to both adults and children. They are easy to prepare and taste amazing.
What do you need:
- Minced meat (pork, beef) - 500 grams
- Onion - 1 piece
- Carrot - 1 piece
- Flour - two tablespoons
- Vegetable oil - for frying
- Salt and pepper to taste
- Peel the carrots and grate on a small grater (you can use special grater for carrots). Finely chop the onion. Advice! So that your eyes do not water from the onion, moisten the knife in ice water or chew mint gum when cutting.
- In a hot frying pan with the addition of vegetable oil, fry the onions and carrots. Approximately 4-5 minutes. Add minced meat there and fry for another 3 minutes, then add water and cover with a lid. Let it soak for about 10 minutes.
- Open the lid and add flour. Cook until the liquid has evaporated. Remove from fire and cool. Put in the middle of the finished pancakes.
Cooking pancake filling "Ham-cheese" at home
One of the simplest options for savory pancakes, yet very interesting in taste. All you need is cheese and ham. Grate the cheese on the smallest grater.
take only hard varieties which melt well. Ham is best cut into small cubes. Mix them in a separate bowl.
For lovers - you can add a little mayonnaise, but the filling is wonderful without it. Lay in the middle of the pancakes and roll up to make a rectangle. Be sure to fry the pancake in a pan or heat it in the microwave so that the cheese melts. Ready!
Video recipe for delicious pancakes with ham and cheese
Delicious and economical stuffing for pancakes with rice
Another filling option that is perfect for breakfast.
Ingredients:
- Rice (any) - 400 grams
- green onion - bunch
- Chicken eggs - four pieces
- Vegetable oil - for frying
- Salt and pepper to taste
After the products have been prepared, we begin the preparation of the filling:
Fish stuffing - the main nuances for cooking
If you want to add spice to pancakes - do fish stuffing. It will surely conquer the hearts and stomachs of you and your guests.
Take:
- Salmon (trout or salmon) - 300 grams
- Cream cheese (Philadelphia or Mascarpone) - 100 grams
- Radishes - 4 pieces (small)
- Parsley dill, green onion
This filling is even easier to prepare than others. You only need very cut thinly fish (rimmed fish is best, but if you don't eat it, use another smoked fish). Peel the radish and cut it into very thin circles. Greens are also finely chopped.
Take ready-made pancakes and spread on them cream cheese thin layer(over the entire surface). Put the fish on top, radishes and greens on it. Roll up the pancake to make a roll. You can leave it like that, or you can cut it into small rolls.
Cooking Tips:
- Prepare the filling at the rate of 2 tablespoons per pancake
- Don't make the filling too runny. Otherwise it may leak
- Do not use too thin and openwork pancakes. For such fillers, more dense and satisfying pancakes are suitable.
What to serve with? Serve savory pancakes seasoned with sour cream, mayonnaise, butter or soy sauce sprinkled with various herbs. Bon appetit!
Ingredients
- 350 g boiled meat(lean pork or beef);
- 2 medium onions;
- salt, pepper to taste;
- butter for frying.
Cooking
Boil the meat and chop finely. Finely chop the onion and fry in butter until translucent. Add meat to the pan with the onion. Salt, pepper and fry for about 10 more minutes. Put the filling on the pancakes and wrap.
2. Chicken
Ingredients
- 500 g chicken breast;
- 2 tablespoons of sour cream;
- 100 g of cheese;
- 1 medium onion;
- 1 clove of garlic;
- salt, pepper to taste;
- butter for frying.
Cooking
Boil the breast in salted water, cool and cut (or pass through a meat grinder). Saute chopped onion in butter until translucent. Mix chicken and onion, add crushed garlic, sour cream and cheese, grated on coarse grater. Salt, pepper, mix thoroughly. Start the pancakes by folding them into an envelope, and fry a little in butter.
goodtoknow.co.ukIngredients
- 400 g pumpkin;
- 15 ml of olive oil;
- 100 ml vegetable broth;
- 50 g of any greens;
- 50 g of soft cheese, such as goat or brynza.
Cooking
Cut the raw pumpkin into small cubes, put in a pan with olive oil and fry over low heat until golden brown. Add vegetable broth and simmer the pumpkin for 10 minutes or a little longer, until it becomes soft. Drain excess liquid. Add finely chopped herbs and cheese to the pumpkin. Pour the mixture over the pancakes and roll them into envelopes.
4. Hepatic
Ingredients
- 600 g beef liver;
- 3 small onions;
- 2 medium carrots;
- 2 chicken eggs;
- salt, pepper to taste;
- butter for frying.
Cooking
Peel onions and carrots and finely chop. Boil the liver and pass through a meat grinder. Fry the vegetables, at the end of the frying, add the liver to them and leave on the fire for a few more minutes. Boil the eggs, finely chop and add to the liver, onions and carrots. Salt, pepper and mix well. Make pancakes. Fry additionally if desired.
5. Sausage
Ingredients
- 300 g doctor's sausage;
- 100 g of hard cheese;
- 50 g sour cream;
- ½ teaspoon mustard.
Cooking
Pass the sausage through a meat grinder. Grate the cheese on a coarse grater. Mix sausage meat, cheese, sour cream and mustard. Stuff the pancakes with the mixture. Instead of boiled sausage you can use ham, and instead of hard cheese - creamy.
Ingredients
- 370 ml of natural thick yogurt (or sour cream);
- 2 cucumbers;
- 3 cloves of garlic;
- 1 tablespoon wine vinegar (or lemon juice)
- 2 tablespoons of olive oil;
- 1 teaspoon of salt;
- fresh mint, parsley and dill.
Cooking
Peel the cucumbers from the skin, grate, salt and squeeze out the water. Add yogurt or sour cream, finely chopped garlic, vinegar, herbs, oil. Mix thoroughly. Spread pancakes with sauce and wrap in any way.
7. With salmon and dill
Ingredients
- 300 g salmon fillet;
- 200 g of champignons;
- 2 sprigs of dill;
- 30 g butter;
- black ground pepper taste.
Cooking
Wash the mushrooms, chop and fry in butter for 5 minutes until soft. Boil the salmon fillet (4-5 minutes). Chop the dill and mix with the hollandaise sauce. Put a little fish, mushrooms in the center of each pancake, pour over the sauce and pepper. Roll pancakes into triangles and place on a baking sheet with high sides. Top the pancakes with the rest of the sauce. Bake for 10-15 minutes at 180°C. Serve hot.
8. With salmon and mascarpone
Aksenya/Depositphotos.com Ingredients
- 300 g mascarpone;
- 300 g smoked salmon;
- 2 teaspoons Dijon mustard;
- lemon juice, salt and pepper to taste.
Cooking
Cut the salmon into small pieces. Brush each pancake with cheese and Dijon mustard, lay the fish down, drizzle with lemon juice, salt and pepper to taste, and then wrap.
9. Crab
Ingredients
- 200 g crab sticks;
- 200 ml of milk;
- 2 chicken eggs;
- 150 g green peas;
- 2 tablespoons of flour;
- 2 tablespoons of butter;
- 2 green onion feathers;
- salt to taste.
Cooking
Make the sauce first. To do this, melt the butter, add flour and cook over medium heat for 2 minutes, stirring constantly. Then pour in the milk, stirring constantly, and cook until thickened for about 5 minutes. Salt to taste and remove from heat.
For filling crab sticks and chop hard-boiled eggs. Onion cut into rings. Mix crab sticks, onions, eggs and green peas (drain liquid first). Season the resulting mixture with sauce. Wrap the filling in pancakes.
10. Egg
Ingredients
- 6 chicken eggs;
- 1 bunch of green onions;
- salt and mayonnaise to taste.
Cooking
Hard boil the eggs, peel and chop finely. Also finely chop the green onion. Mix the ingredients, add a little mayonnaise (preferably) and salt. Stuff pancakes with stuffing.
11. With fried eggs and ham
Ingredients
- 20 g butter;
- 8 chicken eggs;
- 40 g of hard cheese;
- 8 slices of ham.
Cooking
Lubricate the pan with butter and heat the finished pancake on it on both sides. Crack an egg into a bowl. Put the ham and a little grated cheese on the pancake. Then carefully pour the egg from the bowl into the center. Wrap the edges of the pancake so that the egg does not spread. The higher the temperature, the faster the protein will set. Therefore, you can cover the pan with a lid. When the fried eggs are fried, remove the pancake from the pan and repeat everything with the next one. From the indicated amount of ingredients, eight pancakes will be obtained.
12. Cheesy with spinach
Ingredients
- 600 ml of milk;
- 60 g butter;
- 40 g flour;
- 1 bay leaf;
- 65 ml of heavy cream;
- 450 g spinach;
- 150 g ricotta;
- 150 g of gorgonzola;
- 100 g parmesan;
- 100 g mozzarella;
- 1 bunch of green onions;
- salt, pepper and nutmeg to taste.
Cooking
To prepare the sauce, mix milk, 50 g butter and flour in a saucepan, add bay leaf. Bring to a boil and simmer until thickened. Salt, pepper and season with grated nutmeg. Lower the heat and cook for 2 more minutes. Add cream at the end.
Wash the spinach and fry in the remaining butter for 1-2 minutes. Then drain excess liquid through a colander. Add crumbled gorgonzola, ricotta and 60g parmesan to the spinach (you can also add nutmeg if you like). Pepper, stir. Then add finely chopped green onions and 2 tablespoons of the prepared sauce.
Stuff the pancakes and place in a buttered baking dish. Bake for 25-30 minutes at 200 ºС. Sprinkle the finished pancakes with mozzarella and the remaining parmesan. Serve with sauce.
13. Cheese with broccoli
Ingredients
- 50 g cheddar;
- 50 g parmesan;
- 150 ml cream;
- broccoli;
- salt.
Cooking
Heat cream over low heat. Stirring constantly, add grated cheeses and salt. Continue stirring until the cheeses have melted and the sauce has thickened. Then remove from fire.
Boil broccoli in boiling water for 2 minutes, then drain in a colander and rinse with cold water. This will keep the color of the cabbage.
Put a little broccoli on the cooked pancakes and pour over cheese sauce. Roll up the pancakes and top with the remaining sauce.
14. Cheese spicy
Ingredients
- 200 g cream cheese;
- 1 teaspoon grated horseradish;
- 1 bunch of dill.
Cooking
Chop the dill and mix with all the ingredients. Beat the resulting mixture in a blender. Make pancakes.
15. Curd cream
Ingredients
- 200 g of cottage cheese;
- 100 ml of heavy cream;
- 4 tablespoons of milk;
- 3 tablespoons of chopped herbs;
- salt and pepper to taste.
Cooking
Mix cottage cheese with milk until creamy. Salt, pepper and add herbs. Whip the cream and gently fold into the curd mixture. Spread pancakes with the resulting curd cream and serve.
16. Curd with raisins
Ingredients
- 500 g of cottage cheese;
- 2 tablespoons of sour cream;
- ½ cup raisins;
- 1 yolk;
- 3 tablespoons of sugar;
- 1 teaspoon vanilla;
- butter.
Cooking
Rub the cottage cheese through a sieve, add the egg yolk and sour cream. Mix thoroughly until smooth. Add sugar, vanilla and raisins, mix again. Hold for 1.5-2 hours in the refrigerator. During this time, bake thin pancakes and start them curd mass with raisins. Fry the resulting envelopes or triangles (to your taste) in butter until golden brown.
17. With goat cheese
Ingredients
- 200 g soft goat cheese;
- 2-3 tablespoons of honey;
- fresh thyme leaves;
- a handful of walnuts.
Cooking
Spread cheese over pancakes, pour over with honey, sprinkle with nuts and thyme. Roll pancakes into envelopes and serve.
18. Mushroom
Ingredients
- 300 g frozen forest mushrooms;
- 3-4 medium bulbs;
- 1 medium carrot;
- 2 chicken eggs;
- salt, pepper to taste;
Cooking
Defrost mushrooms, cut and fry over medium heat, adding butter and vegetable oil to the pan. Separately, fry the onion and carrot in vegetable oil until golden brown. Hard boil the eggs and chop. Combine all ingredients, salt and pepper. Stuff pancakes with stuffing. It will be tastier if you bake thin non-yeast.
19. Mushroom with cheese sauce
koji6aca/Depositphotos.com Ingredients
- 500 g of champignons;
- 250 g of hard cheese;
- 1 medium onion;
- 2 tablespoons of flour;
- 2 tablespoons of sour cream;
- 1½ cups of milk;
- salt and pepper to taste;
- vegetable oil for frying.
Cooking
Finely chop the mushrooms and onion and fry in vegetable oil. Add flour and stir. Then pour in milk, add sour cream, salt and pepper. Mix thoroughly and bring to a boil. Spread pancakes with the resulting filling, roll them up and place them in a baking dish. Sprinkle with grated cheese and put in the oven for 15 minutes at a temperature of 200 ° C.
20. Cabbage
Ingredients
- 300 g fresh cabbage;
- 2-3 small onions;
- 3 chicken eggs;
- salt and pepper to taste;
- butter and vegetable oil for frying.
Cooking
Finely chop the cabbage and fry in butter. Finely chop the onion and fry in vegetable oil separately. Hard boil eggs, chop. Combine all the ingredients, salt and pepper the filling. Stuff her pancakes.
21. Beetroot
Ingredients
- 2 small beets;
- 100 g of peeled walnuts;
- 200 g cream cheese;
- 2 cloves of garlic;
- salt and pepper to taste.
Cooking
Wash the beets, dry, wrap in foil, put on a baking sheet and bake for an hour at a temperature of 200 ºС. After that, cool, peel and grate. Squeeze out the juice and add chopped garlic and nuts to the beets. Salt and pepper. Lubricate each pancake first with cream cheese, and then with beetroot mass. Roll up the pancakes. Then send to the refrigerator for an hour. Before serving, pancake rolls with beetroot filling can be cut.
22. Zucchini
Ingredients
- 400 g zucchini;
- 1 medium onion;
- 100 g of hard cheese;
- salt and pepper to taste;
- vegetable oil for frying.
Cooking
Peel the zucchini and grate on a coarse grater. Free the onion from the husk and finely chop. Grate the cheese on a medium grater. Fry the onion in vegetable oil until translucent. Add zucchini to the onion, salt and pepper and fry over moderate heat. Then add the cheese and fry the vegetables until the cheese melts. Wrap the resulting filling in pancakes.
23. With bell pepper
teresaterra/Depositphotos.com Ingredients
- 2 sweet bell peppers;
- 450 g canned tomatoes;
- 100 g parmesan;
- 1 medium onion;
- 1 clove of garlic;
- 1 tablespoon chopped parsley;
- 1 tablespoon of olive oil;
- salt and ground red pepper to taste.
Cooking
Wash the peppers and cut into thin strips. Peel the onion and garlic and chop finely. On olive oil fry the onion for 5 minutes. Then add pepper and salt to it. Simmer vegetables covered over medium heat for 15 minutes. Mash the tomatoes with a fork and, together with the juice, add to the pan with onions and peppers. Simmer covered again for 15 minutes. At the end, add garlic and red ground pepper.
Sprinkle each pancake with grated parmesan and top with the prepared filling. Roll the pancakes into rolls and place in a baking dish, then send them to the oven preheated to 200 ºС for 15 minutes. Sprinkle with chopped parsley before serving.
24. Walnut
Ingredients
- 500 ml of milk;
- 120 g of sugar;
- 100 g of a mixture of ground nuts (hazelnuts, almonds, walnuts and others);
- 120 g butter;
- 1 tablespoon flour;
- nut syrup.
Cooking
In a saucepan, combine milk, nuts and flour and place it on medium fire. Cook until the mass thickens. Remove from heat, cool, add softened butter and beat the mixture with a mixer. Then add some nut syrup and stir.
25. Chocolate
Ingredients
- 100 g dark chocolate;
- 50 g butter;
- 1-2 tablespoons of water;
- fresh or canned fruits taste.
Cooking
Melt chocolate in a water bath, and butter in a separate bowl. Pour the butter into the chocolate in a thin stream, stirring constantly. Add powdered sugar and stir until smooth. Spread pancakes with the resulting chocolate icing and put slices of fresh or canned fruit.
26. Caramel with strawberries and almonds
Ingredients
- 200 ml heavy cream (33%);
- 150 g + 2 teaspoons of sugar;
- 60 ml of water;
- 20 g fresh strawberries;
- 300 ml Greek yogurt;
- 2 tablespoons roasted almonds.
Cooking
In a saucepan or heavy saucepan, prepare the caramel sauce. To do this, pour sugar into a saucepan and add a little water (you just need to moisten granulated sugar). When the sugar is completely dissolved, pour in the warmed cream. Stir vigorously, let the sauce thicken and remove from heat.
Cut the strawberries, sprinkle with 2 teaspoons of sugar and let stand for a while. Then lay the strawberries on thin pancakes, drizzle with caramel and roll up. Top with Greek yogurt and almonds.
27. Honey
Ingredients
- 500 g of cottage cheese;
- 2 tablespoons of honey;
- some walnuts and raisins.
Cooking
Mix cottage cheese with honey and beat in a blender until creamy. Add crushed walnuts and washed raisins. Mix thoroughly. Stuff pancakes and fry in butter until golden brown.
28. Banana
Ingredients
- 3 bananas;
- 70 g butter;
- 1 lemon;
- 2 tablespoons of sugar.
Cooking
Beat softened butter with sugar using a mixer. Mash the bananas with a fork and drizzle the resulting puree with the juice of one lemon. Stir. Add puree to butter and sugar and beat again. Stuff thin, sweet pancakes with the banana mixture.
29. Orange
Blinztree/Depositphotos.com Ingredients
- 500 ml freshly squeezed orange juice;
- 25 g butter;
- 6 tablespoons of powdered sugar;
- 4 tablespoons of orange jam;
- 2 tablespoons Grand Marnier liqueur
Cooking
Combine in a saucepan Orange juice, powdered sugar, jam and butter. Put on fire, bring to a boil and cook for 15 minutes. When the sauce thickens and "sits", add the liqueur. Cook for a couple more minutes over low heat. Serve with pancakes.
30. Lemon meringue
Ingredients
- 150 ml of heavy cream;
- 3 tablespoons of lemon cream;
- 1 lemon;
- meringue;
- powdered sugar.
Cooking
Whip cream. Grind the zest of half a lemon and send to whipped cream along with a spoonful of lemon cream and juice of half a lemon. Whisk until creamy. Break the meringue into pieces and mix with the remaining lemon cream. Brush pancakes with lemon whipped cream and top with meringue mixture. Roll up and sprinkle with powdered sugar on top.
31. Apple
Ingredients
- 4 medium apples;
- 50 g of powdered sugar;
- 50 g milk chocolate;
- 15 ml of water.
Cooking
Wash the apples, remove the core and cut into small slices. Combine water, icing sugar and apples in a saucepan. Bring to a boil and simmer for 5 minutes over low heat until the apples are soft. If syrup seems unsweetened, sweeten to taste. Let it cool down a bit and add the chocolate chopped into small pieces. Wrap the filling in pancakes and place them on a baking sheet, having previously laid parchment paper. Sprinkle powdered sugar on top and leave for a few minutes in hot oven until the sugar caramelizes and forms a crispy crust.
32. Berry mix
nilswey/depositphotos.com Ingredients
- 1 glass of raspberries;
- 1 glass of currants;
- 1 cup cherries (pitted) or other favorite berries
- 2 medium apples;
- ½ cup powdered sugar;
- ½ cup chopped walnuts;
- 4 tablespoons of raisins.
Cooking
Wash the berries and place them on a paper towel to dry. Peel the apples, remove the core and grate on a coarse grater. Then mix them with nuts, powder and raisins. Combine berries and apple mixture. Start pancakes with a berry mix, folding them into an envelope or a triangle.
33. Blueberry
Ingredients
- 300 g frozen blueberries;
- 125 ml orange juice;
- 60 ml of water;
- 2 tablespoons freshly squeezed lemon juice;
- 1 teaspoon chopped lemon zest;
- 4 teaspoons cornmeal;
- 2 tablespoons of cane sugar;
- ¼ teaspoon cinnamon.
Cooking
In a small saucepan, combine orange and lemon juice and blueberries. Bring the mixture to a boil over medium heat, add the zest and cinnamon, and lower the heat to low. Mix in a bowl cornmeal and water so that there are no lumps. Add flour as well as cane sugar to the pan with the blueberries. Boil until thickened. Remove from fire and cool slightly. For this filling, thick pancakes such as fritters are best suited.
34. With peanut butter and banana
bbcgoodfood.com Ingredients
- 6 tablespoons of peanut butter;
- 2 tablespoons of powdered sugar;
- 2 tablespoons of milk;
- 50 g of chocolate;
- 1 banana.
Cooking
Mix peanut butter with powdered sugar, milk and chopped chocolate. Spread pancakes with this mixture and add banana slices. Fold the pancake in half or roll into a tube and serve sprinkled with nuts on top.
35. Grapefruit
Ingredients
- 1 grapefruit;
- 1-2 teaspoons brown sugar;
- powdered sugar.
Cooking
Divide the grapefruit into segments and remove the skin. Do this over a bowl to keep the juice from dripping. Lay the slices on a baking sheet and sprinkle with brown sugar. Caramelize it with a cooking torch or under the grill in the oven. Drizzle the pancakes with grapefruit juice, arrange the caramelized wedges on them and sprinkle with powdered sugar.
36. With mascarpone and lemon cream
goodtoknow.co.uk Ingredients
- 250 g mascarpone;
- 4 tablespoons;
- a pinch of powdered sugar.
Cooking
Grease pancakes with mascarpone cheese, pour lemon cream on top. Fold pancakes in half and sprinkle with powdered sugar.
37. Tiramisu
Ingredients
- 150 ml of heavy cream;
- 50–75 ml sweet dessert wine or sherry
- 50 g of dark chocolate;
- a cup of strong coffee;
- a pinch of cocoa powder.
Cooking
Whip cream with wine or sherry. Melt the chocolate and let it cool. Spread pancakes with cream and roll into a triangle. Drizzle coffee, pour over melted chocolate, sprinkle cocoa on top.
38. With honey and rosemary
Ingredients
- 100 g butter;
- 1 teaspoon rosemary leaves;
- 1-2 tablespoons of honey;
- chocolate chip optional.
Cooking
Mix softened butter with rosemary and honey. Place the mixture in the refrigerator to firm up, then brush over the hot pancakes. Sprinkle them with chocolate chips, if desired.
39. Salted caramel
livewellbakeoften Ingredients
- 60 ml of water;
- 200 g of sugar;
- 160 ml of heavy cream;
- 45 g butter;
- a pinch of vanillin;
- 1 teaspoon of salt.
Cooking
Pour sugar into a large saucepan, pour water and heat over low heat. Stir until the sugar dissolves and the mixture begins to boil. Turn up the heat and stop stirring. When the mixture turns an amber color, remove the saucepan from the heat and carefully pour in the cream. Whisking constantly, add the chopped butter, vanilla and salt. Pour the caramel into a jar and let cool, then refrigerate to thicken. Give her pancakes.
40. With avocado and cocoa
Ingredients
- 2 avocados;
- 60 g cocoa;
- 170 g of honey;
- a pinch of vanillin;
- 2 tablespoons coconut oil.
Cooking
Grind the avocado in a blender. Add cocoa, honey, a pinch of vanilla, 2 tablespoons of coconut oil and mix until smooth. Stuff the pancakes with the mixture.
Bonus: how to wrap pancakes
As many as 10 options for different fillings.
What do you eat pancakes with? Share your toppings in the comments.
Pancakes, which are traditionally used to be considered a primordially Russian dish, have recently become accustomed to be served with dessert: with jam, condensed milk, sweet syrup or cream. But few people remember that the true purpose of the Russian pancake is a second and unsweetened dish that can saturate and give energy during periods of hard work, which our ancestors often had to do. Modern cooking has many options for serving these golden rounds as an appetizer, and savory fillings for pancakes serve as the basis for this.
Lenten appetizer with savory zucchini filling: a step by step recipe
Lent is preceded by the oil week. It is this period in the life of an Orthodox person that is filled with special meaning and traditions. The main custom of this period is the preparation and eating of pancakes: sweet and savory. Hearty and light, with different fillings and just butter. With the onset of Great Lent, food restrictions do not allow many dishes, but the option lean pancakes With vegetable stuffing permitted on Sundays and holidays. The pancakes themselves should be cooked in boiling water, without milk, and zucchini will go as a filling.
For a lean pancake snack, stock up on ingredients:
- lean savory pancakes cooked in a dry frying pan;
- fresh zucchini;
- fresh tomatoes;
- bell pepper(for a colorful color palette, red is better);
- salt and spices to taste.
Prepare a pancake snack, following the sequence:
- Remove the skin from the zucchini, remove the seeds, cut the pulp into cubes and stew with the addition of a small amount of sunflower oil.
- Bulgarian pepper is cut into medium-sized and short straws separately, fried.
- Cut the tomatoes into cubes and combine all the ingredients into a single minced meat.
- The mixture is stewed for several minutes, pre-seasoned with spices and salt.
- The vegetable mixture is spread over the entire area of the pancake, folded in four and served.
If desired, you can serve any sauce or ketchup with such an appetizer. If a person does not fast, he can eat such an appetizer with sour cream or melted butter.
Unsweetened filling for pancakes: cheese-carrot "envelopes"
Kids love melted cheese. Sometimes little naughty ones can be caught deliberately trying to melt hard cheese in the microwave, after which they willingly eat it. Especially for this category of cheese consumers, culinary experts have developed a special recipe for stuffing for pancakes made from cheese and carrots.
