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 please everyone who tries it.

Spring rolls, the recipes for which are given in this selection, are prepared quickly and easily at home. 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 make any pancakes - with milk, kefir, whey, yeast or without.

Sweet fillings for pancakes

1. Cottage cheese with strawberries and vanilla

This 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

Mash the cottage cheese thoroughly 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 and roll them into tubes or triangles. Complete the dessert with fresh strawberries.

2. Cottage cheese with raisins

To prepare the pancake filling you will need the following products:

• 400 g cottage cheese
• 100 g raisins
• 50 g butter
• 3 tbsp. l. Sahara
• 2 egg yolks
• condensed milk (optional)

The butter should be slightly melted and at room temperature. Mix it with cottage cheese, raisins, sugar and yolks. You should get a homogeneous mass

Place the curd filling on the pancakes and wrap them in an envelope. Fry the pancakes in butter on both sides, covered, until they are warmed through inside (approximately 3-5 minutes).

When serving, you can pour a small amount of condensed milk over the pancakes filled with cottage cheese.

3. Poppyseed filling for pancakes

Required set of ingredients:

• 200 g poppy seeds
• 70 g raisins
• 70 g walnuts
• 3 tbsp. l. granulated sugar

The poppy seed filling for pancakes is prepared according to this recipe as follows:

Pour boiling water over poppy seeds for half an hour. Then drain the water and pass it through a meat grinder.

Also pour hot water over the raisins for 15 minutes, then dry them. Chop the nuts.

Combine all products, mix. Place 1.5-2 tbsp on the prepared pancakes. l. poppy seed filling. Wrap the pancakes in a tube.

This dessert looks contrasting and even more appetizing if you sprinkle the pancakes with powdered sugar and garnish with a sprig of mint.

4. Cherry with cinnamon

Ingredients for cherry filling:

• 500 g frozen (or fresh) cherries
• 4 tbsp. l. Sahara
• 2 g vanillin
• 2 g cinnamon powder

Place the cherries in a saucepan. Put it on fire. Add sugar, vanilla and cinnamon. Stir constantly until the juice comes out. When the cherry filling begins to become viscous, remove the pan from the heat and let cool.

You can roll pancakes filled with cherries into a tube or fold them into a triangle, as you prefer.

5. Banana with chocolate

What you will need to make banana pancake filling:

• 3 bananas
• 100 g dark chocolate
• 30 g butter
• 1 tbsp. 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 and cut into thin slices. Place bananas on ¼ of each pancake and 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 tbsp. l. Sahara
• 50 g butter

The chocolate filling for pancakes is prepared as follows. Break the chocolate into small pieces and place in a small deep bowl.

Pour the cream into a small saucepan, add sugar, and put on fire. Stir the cream constantly. Once you bring it to a boil, turn off the burner.

Pour the hot cream into the bowl with the chocolate. After 2 minutes, add the oil and stir until the cream has a homogeneous consistency.

Spread the pancakes with chocolate filling and roll them into a tube.

7. Whipped cream and fruit

When deciding what filling for pancakes will be today, choose simple recipes. To prepare this dish you don’t have to spend a lot of time or invent something unique. The version 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 banana)
• 70 g sugar

Pour the cream into a deep container, add sugar. Beat with a mixer at highest speed until thick and fluffy. This will take about 3-5 minutes.

Peel the kiwi and cut into small cubes or slices. Also cut the washed strawberries.

Fill the pancakes with whipped cream and fresh fruit pieces.

8. Cottage cheese and jam

The curd filling for pancakes is not only tasty, but also healthy. And you can prepare it in 1 minute.

Set of products for 6-8 pancakes:

• 250 g of sweet curd mass (can be with dried apricots or raisins)
• jam to taste (raspberry, cherry, apricot, etc.)

Everything here is extremely simple. Place the filling on the pancake. Roll the pancake into a roll or triangle and pour your favorite jam on top.

9. Apples with cinnamon

What is needed to prepare apple filling for 10 pancakes:

• 600 g apples
• 100-150 g sugar
• 1 tsp. cinnamon (without top)
• 50 g butter

Wash the apples, cut them in half, remove the seed box. Cut the apples into small cubes.

Melt butter in a saucepan, add apples and sugar. Simmer the fruit over medium heat until soft, about 10-15 minutes. Then add cinnamon, stir gently and remove from heat.

Wrap the pancakes into envelope shapes. Serve with tea; if desired, you can add sour cream to the delicacy.

10. Cream cheese and fruits

Pancake filling ingredients:

• 200 g cream cheese
• 3 tbsp. l. powdered sugar
• fresh fruits and/or berries (kiwi, raspberries, oranges, strawberries, pineapples)

To prepare the sweet cream, thoroughly whisk the buttercream with powdered sugar.

Peel the fruit and cut into pieces. To make eating more convenient, grease each pancake with butter cream, add fruit to taste and roll the pancake into an envelope. And if you want the dessert to look very appetizing, fold the empty pancake into a triangle and apply cream on top using a pastry bag. Add a few pieces of fruit, preferably in different colors, and serve the spring rolls to the table.

Unsweetened pancake filling

1. Mushrooms with onions

Products for cooking:

• 400 g champignons
• 1 large onion
• several sprigs of dill
• 2 pinches of salt

Chop the onion head. Fry for 4-5 minutes. Cut the mushrooms into small cubes, add to the onion, add salt and fry until the liquid has evaporated. 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 and cut into small squares. Fry for 5 minutes. Next add minced meat and salt. Fry over medium heat for 20 minutes. At this time, beat the egg with water, pour it into the pan and stir immediately. Fry the meat for another 5 minutes, stirring occasionally.

Now you can wrap the filling into pancakes.

3. Chicken with mushrooms

Products for filling:

• 250 g chicken fillet
• 250 g fresh champignon mushrooms
• 150 g onions (2 heads)
• 100 g sour cream (medium fat)

Chop the onion and fry in a frying pan in vegetable oil until transparent. Cut the champignons and chicken fillet into small pieces, add to the onion, and add salt to taste. Fry until the liquid from the mushrooms has evaporated. At the same time, stir periodically.

4. Ham, cottage cheese and greens

Recipe ingredients:

• 300 g cottage cheese
• 200 g good ham
• 30 g sour cream
• ½ bunch of fresh parsley
• small bunch of basil and/or arugula
• ½ tsp. salt

Salt the cottage cheese, mix with sour cream, mash with a fork.

Finely chop the parsley, basil and arugula.

Cut the ham into thin strips.

Place the curd mixture on the 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 filling for this recipe is enough for 4-6 pancakes:

• 250 g cream cheese
• 200 g lightly salted red fish
• small bunch of fresh dill

Chop the dill and mix with cream cheese. Spread the resulting cream onto the pancake and place red fish, cut into small pieces, on top. Roll the pancake into a roll and cut it in half.

6. Sticky cheese filling for crispy pancakes

The recipe indicates the amount of ingredients for 8 pancakes.

• 300 g hard cheese
• bunch of dill
• 120 g breadcrumbs
• 1-2 eggs
• refined sunflower oil

Grate the cheese coarse grater, add chopped dill, stir.

Place the cheese filling on the edge of the pancake, fold the edges over and roll tightly. 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 a frying pan and heat well. First dip each pancake in beaten egg, then roll in breadcrumbs and carefully place in a frying pan. Fry on each side for 1-2 minutes. Place pancakes with cheese filling on a paper towel to drain excess fat.

7. Veal with vegetables

In this recipe, you can replace the veal with other meat - pork, rabbit or duck.

Amount of ingredients for 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 and fry in vegetable oil. Add vegetables, simmer on medium for 15-20 minutes. Cut the boiled veal into small pieces, add to the pan, simmer for another 3 minutes.

Place the filling on the previously prepared pancakes and wrap it.

8. Potatoes with minced meat

To prepare you will need:

• 500 g potatoes
• 200 g minced meat
• 1 onion
• 100 g butter
• 1 tsp. salt

Peel the potatoes and cut into several pieces. Boil in salted water until tender. Mash into a puree.

Fry the finely chopped onion along with the minced meat. Mix meat and potatoes.

Wrap potato and meat filling into pancakes. Fry the pancakes in butter again until golden brown.

9. Salmon with spinach and feta cheese

Spring rolls are also delicious, recipes for which include red fish and soft cheese. If you complement this combination with spinach, the result will be unique. delicious snack.

Product set:

• 300 g frozen spinach
• 150 g lightly salted salmon
• 150 g feta

Cut the salmon fillet into thin oblong pieces.

Thaw the spinach and place in a saucepan with olive oil. Simmer until soft.

Crumble the feta, sprinkle it over each pancake, add pieces of salmon and spinach. Wrap the spring rolls.

When serving, cut into 2 pieces.

10. Spinach with eggs

When using this pancake filling recipe, you can swap the spinach for green onions. It will turn out differently, but also delicious.

Ingredients:

• 4 boiled eggs
• 250 g spinach
• 1 large tomato
• 2 tbsp. l. vegetable oil

Defrost the spinach and fry in oil until soft. Cut the eggs and tomato into small cubes. Mix all ingredients, salt to taste.

Place 1.5-2 tbsp on each pancake. l. filling and wrap.

Which pancake filling did you like best, write in the comments. If you have your own, verified and delicious recipes spring rolls, share with readers. Perhaps your cooking option will be the most original.

Pancakes stuffed with cottage cheese

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

How to cook stuffed pancakes correctly: little secrets of mastery

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

Don't put too much filling - if the pancake breaks and it leaks, you and your guests are unlikely to like it.

Stuffed pancakes with minced meat

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

What can you stuff pancakes with? The fillings for them are:

• semi-liquid - caviar, cottage cheese, jam, pates, apple and other fruit purees
• sliced ​​- ham, chicken, sausage, eggs, salads, seafood, red fish, cheese
• porridge-like - minced meat and shrimp, liver, cabbage, buckwheat, mushrooms, potatoes

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

How to wrap stuffed pancakes: master class

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

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

Simple straw

How to stuff pancakes

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

In this way, you can roll pancakes without filling in order to top them with condensed milk, jam, honey or sour cream. You can even use a straw for chopped fillings if you chop all the ingredients sufficiently.

French corner (open triangle)

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

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

Cutted fillings are most often wrapped in a bag or closed tube.

Pouch

• to create a pouch, place a mound or ball of filling in the center of the pancake
• gather the edges evenly towards the center
• press the edges of the pancake tightly together with your fingers - they should stick together a little
• tie the bag with a feather of green onion, a strip of cheese or just a ribbon

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

Closed tube

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

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

Double triangle

• Place a mound of filling in the center of the pancake
• cover with one edge so that it reaches almost to the middle of the filling
• fold the remaining edge up from both sides to form a triangle with equal sides
• Fold one of the corners down again to the opposite side of the triangle, completely covering the filling.
• Fold the remaining two corners in the same way to again form a small triangle.

Envelope

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

Both the envelope and the double rectangle are usually additionally fried. First you need to do this on the side on which the edges of the pancake are wrapped, then turn it over.

Pancakes stuffed with meat “Like grandma’s”: a classic recipe with step-by-step photos

This dish requires thin pancakes cooked in milk, baked on only one side, with a minimum amount of butter. They should be dry to the touch, otherwise the dish will turn out too greasy.

Required ingredients:

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

Step-by-step instruction

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

Stuffed pancakes with minced meat and rice

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

Required ingredients:

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

Step-by-step instruction

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

Pancakes stuffed with cottage cheese and raisins

Although the filling of such pancakes is quite liquid, they can be additionally heated in the oven or fried in butter, although this is not necessary. But you definitely need to take pancakes made with kefir or yogurt - thicker and fluffier, so that the filling does not leak through the holes.

Required ingredients:

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

Step-by-step instruction

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

The curd filling is ready, wrap the pancakes and enjoy your meal.

Pancakes “Exotic” with banana puree

Pancakes with fruit fillings- old and favorite dish our children. And by the way, you can stuff them not only with exotic fruits (banana, etc.) - exactly the same principle is used to prepare fillings from those familiar to the middle zone fresh apples, pears and pumpkins.

Required ingredients:

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

Step-by-step instruction

1. Grind the bananas to a puree using a blender.
2. Add vanilla and coconut to the banana puree.
3. Squeeze the juice from the lemon and add it to the puree.
4. Crush the nuts in a mortar, add to the puree and mix everything well.
5. Place the finished filling in a cool place for 40 minutes so that the taste of all the ingredients mixes.

If you decide to use pumpkin instead of bananas, you must first steam it with sugar. To do this, cut 800 g of pumpkin into small cubes, add 4 tbsp. spoons of sugar and 150 g of water and simmer over low heat until completely soft. After this, drain the water and continue with the recipe.

Stuffed pancakes with ham and cheese

Such pancakes can be prepared with either ham or any type of sausage, as well as sausages or small sausages. Because main ingredient- not ham at all, but cheese! It is better to use thin pancakes.

Required ingredients:

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

Step-by-step instruction

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

Pancakes stuffed with red fish and cucumber

This is one of the few fillings that do not have any special requirements for pancakes - even openwork pancakes can be used to prepare such a dish.

Required ingredients:

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

Step-by-step instruction

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

Pancakes “Russian” stuffed with buckwheat, mushrooms and chicken

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

Required ingredients:

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

Step-by-step instruction

1. Cook the buckwheat until tender with the addition of salt.
2. Boil chicken breasts until tender with bay leaf, but without salt.
3. Chop the onion as finely as possible and sauté in hot vegetable oil until translucent.
4. Finely chop the mushrooms and fry in vegetable oil.
5. Mix the fried mushrooms and onions, heat and add butter.
6. Chop the boiled chicken breasts very finely or grind them in a blender.
7. Mix all the filling ingredients and let stand for 2 hours in a warm place.
8. Wrap the pancakes in an envelope, closed with a tube or bag, place them in a large pan and additionally heat them in the oven.

Pancakes stuffed with apples

It doesn’t matter where you live: Moscow or Nakhodka, Gelendzhik or Perm. Both adults and children love pancakes with apples. Watch the video to see how you can prepare them. For this dish you will need special pancakes - with milk, but without eggs. You will also learn how to bake them from the recipe (we bake them in different ways).

Try these stuffed pancake recipes and tell us how it turned out. Although there are many options for fillings, we tried to choose the best ones for you. Bon appetit!

In order to prepare about 10-14 pancakes (depending on how well you know how to pour the batter into the pan and how thin you get them), we will need the following ingredients. So, let's prepare 300 ml of water, 300 ml of milk, 2 eggs, half a teaspoon of salt, 3 teaspoons of sugar and 200 g of sifted wheat flour. What I like about this recipe is the ratio of ingredients. The pancakes turn out not at all greasy, and they do not need to be greased with additional butter.

Let's start preparing the pancake dough. Break two eggs into a deep bowl.

Beat them well with a whisk. So let's say, until homogeneous.

Let's pour in egg mixture milk…

...water and mix everything with a whisk again.

Add sugar and salt to the dough. Mix everything thoroughly again.

Let's sift wheat flour and slowly start adding to the dough. We will need approximately 200-220 g of flour. While we add it, stir the mixture with a whisk with the other hand to avoid the appearance of lumps.

Mix the pancake batter thoroughly. It should be smooth, silky, without lumps and flow easily from the whisk.

Now heat up the frying pan and grease it with sunflower or butter (whichever you prefer) using a brush. Butter is great because it has a creamy, nutty flavor and makes the pancakes tender and flavorful. Just melt 10-20 g of butter in a saucer in the microwave (20 seconds should be enough) and grease before each baking of the pancake.

I would like to give a little advice to those who have just started their culinary journey. Using a ladle, scoop out the dough (about 2/3 of the ladle, depending on the diameter of your frying pan) and pour it into the center of the frying pan. Naturally, we hold the frying pan suspended, there is no point in hitting the stove, we need it! ;) Now, using circular movements, distribute the mixture over the entire surface. Return to the fire. In the photo I tried to capture this moment. If there is not enough dough, quickly add it to the “gaps”.

The signal that the pancake needs to be turned over will be “seized” edges and a slightly bubbly, browned surface. After a couple of minutes, turn the pancake over and bake for about another minute and a half. I turn it over with a regular plastic spatula; a metal one can damage the surface of the pan. First, I pass the spatula around the circumference of the pancake, lifting the edges, and then I slip it under the middle of the pancake and quickly turn it over. The board is gradually becoming hotter and hotter. Therefore, each subsequent pancake requires less time than the previous one, until you reduce the power of the stove. I bake pancakes on medium heat, otherwise you won't be able to keep track of them! We bake the rest of the pancakes in this way.

Let's get to the delicious toppings.

Caramelizing apples

If you have kitchen helpers, use them. For the first apple filling we will need, in fact, an apple, sugar, raisins and ricotta. Peel the apple and cut it into small cubes.

Place them in a small saucepan.

Add 1-2 tbsp to them. l. Sahara.

Let's start caramelizing our apples over medium heat. More precisely, we will cook apples in syrup. For 7-10 minutes, simmer the apples in own juice with sugar. They will become soft and sweet. If desired, you can add a pinch of cinnamon. Let's take it off the fire.

Pancakes with apple filling

Let's assemble the first version of our pancakes. Place one or two pancakes on a plate, grease with ricotta, place caramelized apples (by eye) and pour a little apple syrup. Add a small handful of raisins and garnish with mint or tarragon leaves. Decoration is always a matter of taste, my imagination ran wild, and I decided to make open pancakes with filling. This option was to the taste of many guests; it was somewhat reminiscent of the taste of strudel, and cinnamon (if you add it) will add piquancy to the dish. Let's move on to the next options for serving pancakes.

Fruit filling

The second option is simple, but the most unexpected and delicious bonus will delight your guests! So, again put a couple of pancakes on the plate and grease them with natural (Greek) yogurt. First, cut the fruit (any) into small pieces and place it on top of the yogurt. I used contrasting fruits: sour kiwi and sweet banana and tangerine slices. But this is a matter of taste. Add your favorite fruits, it can also be seasonal, because pancakes can be prepared not only for Maslenitsa! Pour liquid honey and add 1-2 tsp on top, if desired. (the recipe is on the blog!) - this is that unexpected bonus.

Another version of sweet pancakes is ready. Kids love it, it's a nice combination of fruit and honey with salty peanut butter. Simply delicious!

Unsweetened pancakes

Last version of pancakes — my personal favorite! Everything is very simple, but tasteful! Place pancakes on a plate and grease them with cottage cheese. Lay out a thin slice lightly salted salmon or trout, and a handful of arugula next to it. Top with balsamic sauce. I just adore him!

These could be thin pancakes with filling! I hope you will like my recipes and your household will be happy!

Bon appetit and delicious Maslenitsa! ;)

If you are an experienced housewife who doesn’t need detailed step-by-step recipes for preparing delicious pancake fillings, with photographs and explanations, but rather just “throwing in an idea” for a dish at the right time, I’ll save you 20 minutes of time and immediately, at the beginning of the article, I’ll post the most popular and original delicious ones pancake fillings in one list.

• Pancake filling "Spring"— Diced boiled eggs and green onions.
• Filling "Nourishing"- The same boiled eggs, but onions - onions, fried in oil.
• Filling "Meat"— In a heated frying pan, first fry the onion, then add the minced meat - all equally - and fry.
• Filling "Student"— Mix boiled rice with minced boiled liver.
• Pancake filling - "Granny"— Cottage cheese with raisins and chopped apples.
• Sweet filling for pancakes - "Gourmand"- Ground poppy seeds are mixed with sugar, milk, egg and boiled until the jam becomes thick. (this is a wonderful old fashioned filling).
• Another one sweet filling — "Sweet tooth" — Thick jam or jam.
• Simple filling - "Village"— Chop fresh cabbage very thinly and simmer in oil with onions.
• Exotic filling for pancakes - "Caucasian style"— Eggplants are cut into small cubes and stewed with tomatoes and garlic. The warm filling is seasoned with grated cheese.
• Very tasty filling for pancakes - "French". Chopped mushrooms and onions are stewed with sour cream.
• Filling "Royally"— with red caviar, with caviar and sour cream and herbs.
• Filling "Savory"— with Fitaki cheese. Crush the chopped parsley and dill with a masher, add the garlic and beat thoroughly with the cheese, let it brew and grease the pancakes.
• Pancake filling "Amateur"— with Korean carrots and grated hard cheese.
• Filling for sweet pancakes "Nut"- cut about three oranges into cubes, mix with walnuts and a couple of tablespoons of honey, let stand for a while, and then fill the pancakes and fry in butter.
• Pancakes with toppings - " In Old Russian"- while one side of the pancake is frying, pour any filling into small pieces onto the second side: mushrooms, fish, meat, vegetables, herbs, onions - and, turning over, finish frying the second side. The filling is “baked” inside the pancake.

About pancakes and pancakes

Live and learn! I recently heard from one culinary “television guru” that there is a difference between the concepts of “pancake” and “pancake” (all my life I thought that this was just a variant of the same word!). This means that the maxim is voiced as follows: “pancake” is a thick pancake, which is not intended for wrapping fillings in it (precisely because it is thick-walled), it is eaten as an independent dish. And “pancake” is thin pancake, which can be eaten either separately or stuffed with a variety of fillings.

In the last article I reviewed different recipes(we read pancakes, we mean pancakes), now it’s time to fill them with delicious fillings and see what methods of wrapping the filling in pancakes, as well as serving them to the table, exist.

Pancake dough recipes I won’t give them here - I just described them in detail in the article, choose ones that are not very “holey”, but thin, for example, or.

Let's assume that we've already baked the pancakes and now we're thinking - what delicious stuff can we fill them with? In fact, of course, the sequence will be exactly the opposite - first prepare the filling for the pancakes, cool it, and only then work on the pancakes themselves.

However, there is another option - when we make pancakes for future use, for example, we don’t plan to eat them right away, but will freeze them - then it makes no difference at all what to cook ahead - the filling or the pancakes...

Minced meat fillings for delicious pancakes and pancakes.

We've all probably done this more than once. simple filling for pancakes - minced meat filling. Well, it would seem, what tricks and secrets could there be? We take the prepared minced meat, fry it with onions and spices in a frying pan and put it as a filling in our pancakes. It's simple!

Actually, the whole process can be described by next photo- take raw minced meat (any kind), onion, oil for frying (sunflower) and to add juiciness (butter) - chop everything, fry together - cool a little - add to the finished pancake as a filling.

But it turned out that there are many options! I'll try to list the most popular:

1 The filling for pancakes is made from raw minced meat and raw onions, fried in a frying pan. 2 The filling for pancakes is made from boiled meat, which is pre-boiled, cooled, and then turned through a meat grinder (you can use raw onions, you can use already fried ones). Such minced meat may be dry and too crumbly, then you can use the additives listed below. 3 For juiciness, you can add a couple of spoons of sour cream to the minced meat filling and simmer the meat with it in a frying pan. For the same purposes, you can add a piece of butter or a couple of tablespoons of the broth in which our meat was cooked.

To make boiled meat more juicy, there is one “trick” - after cooking, do not take it out of the broth immediately, let it cool right in it. Well, take the meat, respectively, of medium fat content - then the minced meat from it will not be dry.

4 For juiciness and greater “viscosity” of the filling, you can add 1 tablespoon of flour and a piece of butter (50-70 grams), fry everything together a little and add half a glass of milk. By simmering the resulting mixture over medium heat, stirring constantly, we will essentially get minced meat in a white milk sauce. This will make it thicker, convenient for stuffing pancakes. The filling will not spill out of the pancakes while eating and will have a juicy and “rich” taste. 5 Now let's see what is often added to minced meat (except onions and spices) for large volumes and a variety of tastes. Often added boiled rice, a little, about 1/4 of the total volume of minced meat (although this is a matter of taste).

By the way, don’t be afraid to experiment with grains in fillings! For example, I often do mixture of minced meat, buckwheat, carrots and onions- it’s very tasty and unusual. You can even take a mix from different types cereal - there will be a very interesting taste and a surprise effect on your guests, who will spend a long time trying to understand what you stuffed your pancakes with?

6 They also do mixture of minced meat with onions and boiled egg . For 1 kg. boil about 5-6 eggs of minced meat. Finely chop them with a knife and mix with the minced meat already fried in a frying pan.
7 Many people love filled pancakes from minced meat and carrots with onions. Finely grate the carrots and fry them with finely chopped onion. And only then mix it with the prepared fried minced meat and simmer together for a couple more minutes. I personally really like this filling, I just respect carrots :-), and some people think that carrots will give the filling a sweetish taste and, they say, it doesn’t go well with meat. Well, again, it’s a matter of your taste. Carrots add juiciness to the pancake filling and a special taste.
8 Carrots can be replaced by many other types of vegetables- can be done with cabbage, celery stalk, greens, broccoli, etc. Whatever your imagination and taste tell you! But still, you shouldn’t get carried away - meat in this filling should play the main role, and vegetables, cereals, herbs, eggs, etc. - still just additives that only improve the taste and give additional juiciness to the meat filling.

Chicken liver pancake filling - step-by-step recipe with photos.

Liver - useful product(contains a lot of valuable iron, as well as many other vitamins and valuable substances in easily digestible form). But, unfortunately, not everyone loves it for its specific smell. My daughter, for example, cannot stand liver at all, and only pancakes with liver are an exception!

Chicken liver is a very popular product; it is more delicate in taste and composition than beef or pork, but you can use any type of liver for this filling - the essence will not change. There is nothing complicated, first we will make the filling from the liver, while it cools we will bake our pancakes. We will bake the most ordinary ones - with milk, but definitely thin ones. It is easier to wrap a large amount of filling into a thin pancake. And the more filling, the tastier, everyone knows that :)

For pancakes we will take:

• 2 eggs
• 2.5 glasses of milk
• 1.5 cups sifted flour
• 2 tbsp. Sahara
• 3 tbsp. sunflower oil
• salt 1 tsp

For filling pancakes:

• about 0.5 kg. chicken liver
• 1 large onion
• vegetable oil for frying

1 Let's start with the filling - prepare the liver (so that it has time to cool while we prepare the pancakes). We will remove the film from the liver, cut out the solid inclusions and veins, leaving only the pulp.
2 Cut the onion and liver into medium pieces and place the onion in a frying pan with oil.
3 When the onion is lightly fried, add pieces of liver to it.
4 When the liver is ready (no red juice will come out when cut), it will take about 10 minutes, let it cool a little. And then we’ll put it through a meat grinder. If the filling is too dry for your taste, add butter or sour cream to it.
5 Now let's quickly make pancakes. Add salt, sugar and eggs to warm milk. Beat the mixture with a whisk or blender.
6 Add the flour sifted through a fine sieve into the dough in small portions, continuing to stir it continuously with a whisk.
7 Place the frying pan on heat. When there are no lumps in the dough, add a little more sunflower oil to it and knead well.
8 The dough is ready. We begin to bake the pancakes in a well-heated, lightly greased frying pan, frying them on both sides until golden brown. This is the stack of pancakes we got. Minced liver is also ready for further exploits.

9 All that remains is to wrap the minced meat in the finished pancakes in any way convenient for you.

10 Ready stuffed pancakes it is necessary to fry additionally in butter, on both sides, in hot frying pan under the lid. Serve hot, with sour cream and herbs.

Sweet curd filling for delicious pancakes.

I really love this filling for pancakes; pancakes with curd filling are probably the most common pancake dish on my table! More often, of course, this is a sweet filling (that’s why it’s so popular!), but you can mix cottage cheese with herbs and season with salt - it’s also very tasty!

Let's take a better look interesting options sweet fillings with cottage cheese!

For example, like this -

For sweet and fragrant curd filling we will need:

• Fresh cottage cheese - 1 pack
• Sugar - 2 tbsp. spoons
• Lemon juice and zest (1-2 tablespoons)
• Vanillin – 1 sachet
• Butter - 50 gr.
• Any berries as desired

Grind the cottage cheese in a bowl to a paste. Add sugar or powdered sugar, vanillin, spoon lemon juice and the zest of half a lemon for flavor. You can add a little heavy cream, sour cream or even melted butter for juiciness, but this is not necessary.

Wrap the filling in a pancake in any way convenient for you. If you like hot, crispy pancakes, wrap them so that the filling does not leak out and fry them in butter.

But you can wrap the pancake with a regular open tube so that the curd filling is visible and decorate the top with any fresh berries and, if desired, sprinkle with powdered sugar or sour cream. Very beautiful and elegant!

An even more delicious version of curd filling!

You can take heavy cream and whip it to a stable foam, then gradually beat in powdered sugar and cottage cheese - you get an airy, tasty filling, similar to the most delicate cream for the cake!

Pancakes with cottage cheese filling “Hungarian”.

If you divide the thin pancakes into two portions, coat one with apricot (or any other sweet) jam, and the second with cottage cheese (in addition to the above ingredients, you need to grind one yolk into the cottage cheese), twist them into open tubes, place them on a plate, cutting off the uneven edges, and sprinkle lightly with powdered sugar - you can get such an exquisite dessert - tasty and beautiful.

Filling with cottage cheese and raisins.

You can add a handful of raisins pre-soaked in cold water to the cottage cheese (to speed up the process, soak the raisins in boiling water).

Someone likes to add walnuts, someone mixes cottage cheese with ready-made jam or berries - nothing will restrain your imagination here, except perhaps the lack necessary products in the refrigerator... :)

I write approximately the weight for the ingredients - it’s entirely a matter of your taste and the number of pancakes you plan to make. Some people like it very sweet, some don’t, some will get it sour apple, for some it is sweet, and cottage cheese can taste different - from tender, sweetish, to sourish in taste. Therefore, add sugar according to your desire and taste.

Let's take:

• Fresh cottage cheese - 1 pack
• Apple - 2-3 pcs.
• Sugar - 2 tbsp. spoons
• Cinnamon - 1-2 teaspoons
• Vanillin – 1 sachet
• Butter - 50 gr.
• Lemon optional

First, let's make a common curd base for the filling. Grind the cottage cheese so that there are no pieces until homogeneous mass. Add 1-2 tablespoons of sugar (powdered sugar is fine), vanillin, maybe a couple of tablespoons of cream or melted butter. But I’ll tell you a secret - everything works out great without them! The apple will give us the necessary juiciness.

Now we can go two ways - add apples inside the pancakes along with the curd filling or place them on top when serving.

1 OPTION- Grate the apples on a coarse grater (peel the skin!), add a spoonful of sugar and simmer a little in a frying pan with a piece of butter and a spoonful of cinnamon - 10 minutes over medium heat. Cool. Wrap 1 tablespoon of curd filling plus 1 spoon of apple-cinnamon mixture into a pancake. Wrap the pancake in an envelope (as in the photo). Fry on both sides like pies in butter. When serving, you can sprinkle with powdered sugar.
2 OPTION- cut apples (you can take peach, pear) into small cubes. In a hot frying pan, heat a stick of butter with 1-2 tablespoons of sugar and cinnamon. Add chopped apples to this mixture and simmer until soft. We fill the pancakes with the curd mixture, fry them, and when serving on top, decorate them with the apple mixture.

When the apples are simmering in a frying pan, it is very good to add a spoonful of lemon juice and a little grated lemon zest- the aroma will be simply unique!

The curd filling for pancakes can be unsweetened. And why be surprised, because cottage cheese is, in fact, the same young tender white cheese. In combination with herbs and other spicy additives (as in our recipe - with garlic), cottage cheese will give a wonderful spicy taste our pancake. Where does the filling get such an unusual reddish color? And this is already - secret ingredient, look at it in the list of products for filling.

But first, a few words about the pancakes themselves. Since ours will not be sweet, we don’t have to add sugar to the dough at all. But finely chopped greens must be added by mixing them into the pancake dough immediately before preparing the pancakes. The rest are ordinary thin pancakes, which we have already discussed with you more than once, for example, here

But let's get back to the filling. What you need to prepare:

• 100 g cottage cheese
• 6 sun-dried tomatoes, cut in small pieces
• 4 tablespoons olive oil
• 1-2 teaspoons cumin
• 1-2 cloves of garlic
• 1-2 carrots, boiled or baked, then chopped
• salt and pepper

There is nothing complicated in preparing the filling - we collect all the ingredients from the recipe and mix them in a blender to form a paste. Pre-crush the garlic with a crush. Place the resulting filling on the pancake, roll it into a tight tube, and press lightly to keep its shape. Place on a plate and serve.

Ingredients:

• Ham -200 -300 gr.
• Hard cheese - 200 gr.
• Green onion - bunch
• Dill - bunch
• Salt, black pepper to taste

We cut the ham very finely. Grate the cheese on a coarse grater. Finely chop the greens. Mix everything, salt and pepper to taste. You don’t have to add anything to bind it, because even though the filling will crumble during the cooking process, with further heating and frying of the pancakes, the cheese will melt and bind the filling, making it juicy, aromatic and very tasty.

Wrap the pancakes, preferably in a closed way - an envelope or a closed roll, and fry in a frying pan with a small amount of butter until golden brown.

These pancakes can be stored in the refrigerator for a couple of days, cold, not fried, or can be placed in the freezer for almost any shelf life. Serve them hot and well browned, then the cheese filling will reveal itself in all its delicious glory!

And here is another similar version of this filling -

The filling for breaded pancakes is made from eggs, cheese and ham.

It seems to have almost the same ingredients - but it looks completely different!

How to prepare these pancakes and this filling:

We take all the same ingredients as in the previous recipe, but we will add greens to the pancake dough (only half a bunch of dill or green onions, finely chopped) - and boiled eggs - 5 pieces - to the filling.
Ingredients:

• Ham - 300 gr.
• Hard cheese - 200 gr.
• 5 eggs (4 boiled and 1 raw)
• Dill - 0.5 bunch
• Salt, black pepper to taste
• Breading (crumbs or ready-made breading mixture)

Cooking process:

1 Boil and cool 4 eggs in cold water (leave one egg raw for breading). Cut the ham and eggs into thin slices, grate the cheese on a coarse grater. 2 Prepare pancakes according to any recipe for thin pancakes, but add finely chopped dill (or other herbs) directly to the dough at the last stage of cooking. Bake pancakes, before each new pancake, stir the dough from the bottom so that the flour and herbs do not settle to the bottom of the bowl. 3 On ready pancake Place the filling as shown in photo 3: first a round slice of ham, then 2 round slices of egg, sprinkle cheese on top. 4 Roll the pancakes into an envelope as usual and start breading. Place dry breading in a separate plate. In the other - a mixture of eggs and salt. 5 Brush each pancake with beaten egg and salt, you can dip it in the egg mixture, you can brush it with a brush. 6 Roll in breading and fry in a frying pan with butter. These pancakes are best served hot.

These are the pancakes with delicious filling and crispy crust - very unusual.

Filling for pancakes with mushrooms - “Pancake bags”

For the mushroom filling we need:

• champignon mushrooms 500 g
• onions 2 pcs.
• processed cream cheese 100 g
• pepper
• greenery
• onion feathers

Let's prepare it like this:

1 Wash the green onions and mushrooms thoroughly and dry them slightly. It is better not to wash the mushrooms, if they are champignons, but simply peel off the skin - this way they will not take up excess water. 2 Cut the mushrooms into medium-sized cubes and fry them in a frying pan with butter for about 10 minutes. When the water has evaporated from them, add the chopped onion. Fry until done. Let it cool down. 3 Mix the melted cheese with finely chopped green onions (or other herbs). Mix the cooled mushrooms with this mixture. Salt and pepper to taste. 4 Place the filling on the pancake and wrap it in a bag, tying the top of the “bag” with a green onion feather or any long sprig of greenery. You can use cheese strips (made from smoked “pigtail” cheese) for these purposes. It is best to form such pancake bags from still warm, not cooled pancakes.

By the way, you can put absolutely any filling in these bags. On holiday dish pancake bags look very original and intriguing!

In general, this filling recipe is similar to the very first recipe - pancakes with meat, only we replace the meat with chicken fillet.

We will need:

• Chicken fillet - 0.7 -1 kg.
• Onions 5-7 pcs.
• Butter 1 tbsp.
• Olive oil-3-4 tbsp.
• for broth Celery roots, parsley, carrots, onion
• Spices - Salt, bay leaf, black pepper, curry, hot pepper

Cook this delicious filling very simple, but a little time consuming. For 30 minutes, boil the chicken fillet in the broth, with the obligatory addition of spices, celery root, parsley and carrots with onions. Cool and turn through a meat grinder.

To prevent the filling from being dry, you need to add more onions. Peel and brown 5-6 onions, or rather, even fry in oil until golden brown. For delicious chicken filling It is a well-fried onion that suits best! It’s good to add a little curry seasoning here - it goes well with the chicken and gives a beautiful yellow tint to the whole filling. Add salt and pepper to taste. You can add dry chili pepper for flavor.

Mix the prepared onion with minced chicken, salt and pepper if there are not enough. Fill the pancakes with filling and fry them on both sides if we plan to serve them immediately. But these pancakes can be frozen in the freezer; they keep their shape well and their taste does not deteriorate after defrosting.

Buckwheat pancakes with cottage cheese and salmon are a variant of fish filling.

Still, I decided to insert another recipe for pancakes, which has not yet been described anywhere - a recipe for buckwheat pancakes. And we’ll make the filling for it from delicious fish- lightly salted salmon with cottage cheese. Mmmm... it's very tasty!

To get such beautiful and tasty buckwheat pancakes, we will have to tinker with the dough (yeast dough). But don’t be afraid of difficulties, everything is not at all difficult for experienced cooks like you and me :) But it will take much more time than if we were preparing ordinary quick pancakes without yeast.

Let's take:

• 2 tbsp. buckwheat flour
• 3.5-4 tbsp. milk
• 3 eggs
• 12.5 gr. fresh yeast
• 0.5 tsp salt
• 2 tsp Sahara
• 2 tsp butter, melt
• 3 tbsp. vegetable oil

1 Sift salt and flour through a sieve into a deep bowl where the dough will be kneaded. Keep in mind that it will increase in volume by 2-3 times when it rises - immediately take a high container. Heat 2 2 glasses of milk to warm temperature. Add yeast, sugar, mix everything and add the resulting mixture to the sifted flour. Add the yolks and melted butter, mix everything and place in a warm place, covered with a towel so that the dough does not dry out. 3 When the dough has risen 1-2 times, stir it and add beaten egg whites and vegetable oil to it. Stir until the dough becomes smooth. Leave in a warm place for another hour. 4 Bake, after an hour, in a hot frying pan, pouring out the dough in a thin layer and quickly spreading it over the hot surface of the frying pan - then those “cherished holes” that many housewives so want to achieve in the process of preparing pancakes will appear. 5 Stack the pancakes and start making the filling.

For the filling we'll take:

• 200 g homemade cottage cheese
• 2-3 tbsp. l. sour cream
• half a bunch of dill
• 250-300 g lightly salted salmon

6 Grind the cottage cheese through a sieve, add sour cream, a small pinch of salt, finely chopped dill and mix well until it forms a paste. 7 Let's grease the pancake curd mass, place the salmon slices on it and roll it into a tube. It will be even tastier if you serve pancakes with sour cream and garnish with herbs.

How to wrap spring rolls beautifully and quickly - Video Tip.

It's probably time to stop... Although there are a lot of recipes for pancake fillings! Enjoy your tea with pancakes and enjoy your time at the stove. Do everything in the mood and your pancakes, stuffed with a wide variety of fillings, will certainly turn out great!