If you are wondering what to serve pancakes with, then this selection of recipes is for you. The filling for pancakes can be very diverse: meat, fish, vegetables, 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.

The spring rolls in this sample are quick and easy to make at home. In the first half of the article, you will find 10 recipes for sweet fillings, in the second - 10 unsweetened ones. Choose what you like best.

You can cook any pancakes - with milk, with kefir, with whey, with or without yeast.

Sweet toppings for pancakes

1. Cottage cheese with strawberries and vanilla

Such filling for pancakes is popular in summer, during the strawberry ripening season.

Required Ingredients:

• 6-8 thin pancakes with milk
• 250 g of cottage cheese (any fat content)
• 2-3 st. l. Sahara
• 2 tbsp. l. sour cream
• 5 g vanilla sugar

Mash the curd thoroughly with a fork. Add sour cream, sugar and vanilla, stir everything.

Wash the strawberries and cut into strips.

Fill the pancakes with the filling, roll them into tubes or triangles. Top off the dessert with fresh strawberries.

2. Cottage cheese 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 tbsp. l. Sahara
• 2 egg yolks
• condensed milk (optional)

The oil should be slightly melted, 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 with the lid on until they are warm inside (about 3-5 minutes).

When serving, you can pour a little condensed milk on pancakes stuffed with cottage cheese.

3. Poppy filling for pancakes

Required set of ingredients:

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

Preparing poppy seed filling for pancakes according to this recipe as follows:

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

Pour the raisins with hot water for 15 minutes, then dry them. Chop the nuts.

Combine all products, stir. Place 1.5-2 tbsp on cooked pancakes. l. poppy filling. Roll the pancakes into a straw.

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

4. Cherries with cinnamon

Ingredients for the cherry filling:

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

Pour cherries into a saucepan. Put on fire. Add sugar, vanillin and cinnamon. Stir constantly until the juice comes out. When the cherry filling starts to become viscous, remove the saucepan from the heat and let cool.

The pancakes with cherry filling can be rolled or triangular as you like.

5. Banana with chocolate

What you need to make a banana pancake filling:

• 3 bananas
• 100 g dark chocolate
• 30 g butter
• 1 tbsp. l. granulated sugar

Cut butter into thin slices, add chocolate, broken into pieces, add sugar. Melt the mixture in a water bath.

Peel the banana, cut into thin slices. Place the bananas on ¼ of each pancake, which you fold into a triangle. Pour melted chocolate onto the banana pancakes on a plate.

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, place in a small deep bowl.

Pour cream into a small saucepan, add sugar, put on fire. Stir the cream constantly. Once brought to a boil, turn off the hotplate.

Pour hot cream into the bowl with chocolate. After 2 minutes, add the oil and stir until a smooth cream is obtained.

Spread the chocolate filling on the pancakes and roll.

7. Whipped cream and fruit

When deciding what kind of 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 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
• 150g fresh strawberries (can be substituted with a banana)
• 70 g sugar

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

Peel the kiwi, cut into small cubes or slices. Cut the washed strawberries as well.

Fill the pancakes with whipped cream filling and fresh fruit chunks.

8. Cottage cheese and jam

Curd 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 (can be with dried apricots or raisins)
• jam to taste (raspberry, cherry, apricot, etc.)

Everything is extremely simple here. Put 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 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 the 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 the cinnamon, stir gently and remove from heat.

Fold the pancakes into envelopes. Serve with tea, if you wish, you can add sour cream to the delicacy.

10. Cream cheese and fruit

Ingredients for pancake filling:

• 200 g cream cheese
• 3 tbsp. l. icing sugar
• fresh fruits and / or berries (kiwi, raspberry, orange, strawberry, pineapple)

Whisk the buttercream and icing sugar thoroughly for the sweet cream.

Peel the fruit and cut into slices. To make eating more convenient, brush each pancake with butter, add fruit to taste, and fold the pancake into an envelope. And if you want the dessert to look very appetizing, fold the empty pancake into a triangle, apply cream on top using a pastry bag. Add a few pieces of fruit, preferably different colors, and serve the 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 the onion head. 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 a holiday you can form "bags" out of them, securing the top with a stem of green onions (as in the photo).

2. Minced meat

According to this recipe, fillings for pancakes are necessary:

• 300 g minced meat (beef or pork)
• 100 g onions
• 1 fresh egg
• 100 ml of water

Peel the onion, cut into small squares. Fry for 5 minutes. Then add the minced meat and salt. Grill over medium heat for 20 minutes. At this time, beat the egg with water, pour it into the pan and stir immediately. Cook 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 champignons and chicken fillets into small pieces, add to the onion, salt to taste. Fry until the mushroom liquid evaporates. When doing this, stir occasionally.

4. Ham, cottage cheese and herbs

Recipe Ingredients:

• 300 g cottage cheese
• 200 g good ham
• 30 g sour cream
• 1/2 bunch fresh parsley
• a small bunch of basil and / or arugula
• ½ tsp salt

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

Finely chop the parsley, basil and arugula.

Cut the ham into thin strips.

Put the curd mass on the pancakes, sprinkle with herbs and cover with a slice of ham. Roll the spring rolls into rolls and cut each in half diagonally.

5. Red fish with cream cheese

The filling according to this recipe is enough for 4-6 pancakes:

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

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

6. Gooey cheese filling for crispy pancakes

The recipe states the amount of ingredients for 8 pancakes.

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

Grate the cheese with a coarse grater, add chopped dill, mix.

Place the cheese filling on the edge of the pancake, wrap the edges and wrap tightly in a roll. It is important that there are no holes anywhere, otherwise the cheese will leak out when frying.

Pour 0.5 cm of vegetable oil into the pan, heat well. Soak each pancake first in a beaten egg, then roll in breadcrumbs and gently place in a frying pan. Fry on each side for 1-2 minutes. Spread the cheese-filled pancakes on a paper towel to drain off excess fat.

7. Veal with vegetables

In this recipe, you can substitute other meat for veal - pork, rabbit or duck.

Number of ingredients for filling for 8-10 pancakes:

• 250 g boiled veal
• 300 g frozen vegetable mix
• 1 medium onion
• pepper and salt to taste

Chop the onion finely, 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.

Place the filling on top of the previously cooked pancakes and wrap it up.

8. Potatoes with minced meat

For cooking you will need:

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

Peel the potatoes, cut into several pieces. Boil in salted water until tender. Mash in mashed potatoes.

Fry finely chopped onions with minced meat. Combine meat with potatoes.

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

9. Salmon with spinach and feta cheese

Spring rolls are also delicious, with recipes including red fish and soft cheese. If you add spinach to this combination, you get a uniquely tasty snack.

A set of products:

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

Cut the salmon fillet into thin oblong pieces.

Defrost the spinach, place in a saucepan with olive oil. Simmer until soft.

Crumble the feta, sprinkle each pancake with it, add salmon and spinach pieces. Roll the spring rolls.

When serving, cut into 2 pieces.

10. Spinach with eggs

Using this pancake filling recipe, you can swap 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, fry in oil until soft. Cut eggs and tomato into small cubes. Mix all ingredients, salt to taste.

Place 1.5-2 tbsp for each pancake. l. fillings and wrap.

What pancake filling you liked the most, write in the comments. If you have your own proven and delicious spring roll recipes, share with your readers. Perhaps it is your cooking option that will turn out to be the most original.

A traditional dish of Slavic cuisine, without which Maslenitsa cannot be imagined, in some countries it is customary to serve it with a filling. Ukrainian cuisine even has a special name for such pancakes - cakes. How to stuff them and are there any regularities in the selection of the filling for the dough and vice versa?

Spring rolls

The choice of filler for a given dish depends on the dough recipe - without this data, the chef will not be able to say for sure how to stuff pancakes for an ideal flavor composition. If the basis is kefir, it is better to choose savory fillings. For thin and airy (on beer, mineral water), professionals recommend not to use liquid fillers (sauces, jam, etc.) - they will leak out. Classic thick pancakes with milk are universal, so only the cook's imagination acts as a limitation with them. How to cook such a dish correctly?

Unsweetened

Meat, mushrooms, vegetables, fish, seafood, sausage, cereals, cheese - the choice is unusually wide. All these products can be baked, fried, boiled, pickled. However, it is important to remember that for unsweetened pancake fillings, you need to cook the dough without sugar or with the volume of this component to a minimum. This is especially important if your filler is salted fish.

The best gastronomic combinations:

• minced meat with onions, grated carrots and tomato paste;
• boiled eggs with herbs and hard cheese;
• black olives, cherry tomatoes, mozzarella and cucumbers;
• smoked chicken, sour cream, herbs, asparagus.

Sweet

If this dish is served as a dessert, it is stuffed with berries, fruits, nuts, cottage cheese. Any sauces and toppings (caramel, liquid chocolate, etc.) can be added. Delicious sweet fillings for pancakes are also obtained when using some vegetable crops - pumpkin, corn. A few ideas from professionals for you:

• dried apricots, rice, honey, cinnamon;
• apple, curd mass, vanilla sugar;
• black currant, honey, lingonberry;
• baked pumpkin, walnuts, sugar, white raisins.

Pancake fillings - recipes with photos

If you figured out the basics of choosing a filler, you should try to familiarize yourself with simple but effective product combinations. The blocks below not only contain the best recipes for pancake fillings that even a hostess with minimal culinary experience can handle, but also tells how to prepare the filling without mistakes and serve the dish.

From cottage cheese

Traditional stuffing, familiar to all housewives, is carried out using cottage cheese, which creates perfect harmony with pancakes. According to the classic recipe, only cinnamon and sugar are flavoring additives, occasionally a little vanillin is added. However, it can be more varied - ricotta “sounds” interestingly mixed with berries, nuts, caramel, melted chocolate. If the curd is very dry, add some cream / sour cream.

Ingredients:

• cottage cheese - 450 g;
• sour cream - half a glass;
• vanilla sugar - 1 tsp;
• granulated sugar - 2 tbsp. l .;
• cinnamon - 1 tsp;
• any berries are a handful.

Cooking method:

1. Using a blender, beat the cottage cheese, or rub through a very fine sieve - you need a soft, homogeneous mass.
2. Add sour cream, beat for a couple of minutes until an airy, creamy consistency.
3. Introduce cinnamon, both types of sugar, berries. Stir, being careful not to crush the last component.

With cheese

Sorting out all the existing beautiful and tasty fillings for pancakes, one cannot ignore the cheese-ham, and some housewives - the cheese-sausage one. In the opinion of professionals, the meat component can be represented by anything, up to fried sausages, bacon or salami. Stuffed pancakes with cheese filling will look like a restaurant photo if you take care of the decoration and bake them before serving.

Ingredients:

• rice - a glass;
• cheese - 150 g;
• ham - 200 g;
• salt;
• eggs 2 cat. - 2 pcs.;
• a bunch of greens.

Cooking method:

1. Boil eggs hard-boiled, chop with a knife.
2. Cut the ham into cubes.
3. Steam the rice or cook it as a side dish to keep it dry.
4. Grate the cheese coarsely, mix with the rest of the filling.

With salmon

A dish prepared according to this recipe is worthy of a king's table. An excellent filling for red fish pancakes is a real delicacy, especially if the salmon has been salted at home. Cream cheese can be replaced with feta cheese, after crumbling it. These pancakes are served mainly on a roll cut into slices. It is desirable that they be cold.

Ingredients:

• salted salmon - 350 g;
• cream cheese - 200 g;
• black olives - 10 pcs.;
• salt;
• a bunch of greens.

Cooking method:

1. Cut the fish into small pieces, olives into slices.
2. Mash the cheese, mix with torn herbs.
3. Combine both masses, salt. Let the filling stand, wrap in pancakes.

Meat

When you need to come up with a very satisfying snack option for filling savory pancakes, professionals turn to beef or pork. This meat filling for pancakes differs from the classic stuffing based on minced meat due to the introduction of boiled eggs. Some housewives supplement it with fresh crispy white cabbage or stewed mashed cauliflower. If desired, these can be frozen.

Ingredients:

• beef - 400 g;
• eggs 1 cat. - 3 pcs.;
• bulb;
• carrot;
• spices, salt.

Cooking method:

1. Boil the meat, let it cool. Twist through a meat grinder.
2. Mix the ground beef with chopped onion and grated carrots. Put out without oil, remembering to add salt.
3. Boil eggs "in a bag", grind, combine with the meat component.

Chicken

Sweet, but nutritious and not high in calories? This recipe perfectly embodies these characteristics. Such stuffed pancakes always attract attention, because they have a very interesting combination of products. Diet boiled poultry, peaches, pineapples, a little ginger. The delicious chicken filling for pancakes cooks quickly, but eats even faster.

Ingredients:

• chicken breast;
• canned pineapples - 150 g;
• large peach;
• tomato paste - 2 tbsp l .;
• watercress - bunch;
• dried thyme - a pinch;
• ground ginger - 1/3 tsp

Cooking method:

1. Remove the skin from the chicken, boil, cut into thin strips. Cover with pineapple liquid.
2. Slice the peach, sprinkle with ginger, mix by hand with pineapple pieces.
3. Combine the fruit part with the chicken, season with tomato paste, torn lettuce, thyme.

Minced meat

This is a very satisfying filling option, thanks to which not an appetizer appears on the table, but an element of lunch. Add a fresh vegetable salad, and a nutritious whole meal in front of you. How to make minced meat for pancakes? It is often fried, but you can twist any kind of meat or fish. Professionals advise first to boil the main component with spices, and only then grind and fry.

Ingredients:

• meat - 500 g;
• bulb;
• frying oil;
• spices for broth.

Cooking method:

1. Boil the meat, cool, twist.
2. Chop the onion, fry until transparent.
3. Add minced meat to it, cook until crusty.
4. Pour with broth, simmer for another 5-7 minutes.

From apples

This recipe is especially popular before Christmas, since the combination of components is very spicy, aromatic, associated with this magical holiday. The apple filling for pancakes cooks very quickly and the taste is beyond praise, so the recipe can become your favorite. Professionals recommend yellow varieties of apples, but red or green "sound" no worse, only the latter need a little more sugar.

Ingredients:

• yellow apples - 500 g;
• long white raisins - half a glass;
• peeled almonds - 70 g;
• cinnamon - a pinch;
• nutmeg - a pinch;
• brown sugar - 1/3 cup;
• honey - 2 tbsp. l.

Cooking method:

1. Peel apples, cut into slices, pour into a saucepan. Add sugar, simmer under the lid for 10-15 minutes, the power of the burner is weak. The fruit should start juicing and soften, and begin the caramelization process.
2. Fry almonds in a dry frying pan, crush. Steam the raisins. Mix them, season with honey.
3. Combine with apple mass, season with cinnamon, nutmeg, stir.

Banana

This option is designed for those with a sweet tooth and those who are not afraid of their figure. Stuffed pancakes with banana filling are not a dietary dish in terms of calorie content and glycemic index, but they are incredibly tasty, so sometimes you should make an exception, closing your eyes to all the restrictions. Choose small Thai bananas for the filling - they are the sweetest, sugar is not required with them.

Ingredients:

• dates - 120 g;
• bananas - 7 pcs.;
• lemon juice - 3 tbsp. l .;
• cinnamon - 1/2 tsp;
• ground ginger - 1/3 tsp

Cooking method:

1. Deprive dates, chop finely.
2. Mash bananas with a fork, sprinkle with ginger, cinnamon.
3. After a couple of minutes, add dates to them, sprinkle with lemon juice. Mix. The dish will look just like a restaurant photo if sprinkled with chocolate sauce.

Mushroom

After stuffing, professionals recommend such a dish to bake in the oven, sprinkled with hard cheese - it will be very beautiful. with filling are obtained if you use pickled mushrooms and fried boletus mushrooms. The general set of products is similar to that used with meat. The filling for pancakes with mushrooms should not stand - cook it immediately before serving.

Ingredients:

• any mushrooms - 400 g;
• butter for frying;
• bulb;
• a bunch of dill;
• ground white pepper, salt.

Cooking method:

1. Chop the onion, fry until golden brown in butter.
2. Add mushroom plates, cook for another quarter of an hour.
3. Scroll the onion-mushroom filling in a blender, combine with chopped dill. Pepper, salt.

From the liver

This filling option is not particularly popular, since by-products have a specific taste and aroma. In terms of satiety, they are not inferior to meat, and there are fewer calories in them. Try these pancakes stuffed with liver - chances are that with this combination of ingredients and their processing, you will like the final dish and give you a different look at the offal.

Ingredients:

• chicken liver - 350 g;
• milk - a glass;
• green onion feathers;
• butter;
• salt;
• bulb onion.

Cooking method:

1. Chop the liver finely, pour over the milk.
2. After half an hour, fry in butter with onions.
3. Scroll through a meat grinder, add greens.
4. When filling the pancakes, add a piece of soft butter to each portion of the filling.

How to wrap filled pancakes

The issue of serving is extremely important for any dish, especially for dessert or appetizer, which include pancakes. In addition to the classic cylinders that are used with cottage cheese, there are several more ways to wrap stuffed pancakes beautifully:

• Envelopes. A great idea for fish, large pieces of vegetables, fruits. The filling is laid out on the center, the edges are folded over with an overlap. Rectangular envelopes are often baked or fried before serving.
• Rolls. A good option for a homogeneous mass (minced meat, cream), which is stretched over the pancake in a thin layer. After that, you just need to roll it up and cut it into wide (1.5-2 cm) slices.
• Pouches. Suitable for any fillings that are heaped on a pancake. The edges are raised, brought together, tied with a thread.
• ... Ideal for a creamy filling: grease half of a pancake on it, fold it twice, and from these triangles you need to make a puff cake.

Video

Oh, Shrovetide! Pancake expanse, paradise for gourmets. And although it is believed that on Shrovetide it is supposed to bake yeast pancakes of various varieties, you can diversify the pancake menu of Shrovetide week with stuffed pancakes. Almost anything can be wrapped in stuffed pancakes. But before that you need to bake excellent thin pancakes. We have already told you how to bake thin pancakes for every taste. Now let's talk about fillings for stuffed pancakes.

You can wrap the filling in pancakes in one of several ways and simply serve the pancakes to the table, pouring sauce over them or garnishing them with berries (if the pancakes are sweet). Stuffed pancakes can be baked in the oven, sprinkled with grated hard cheese - you get a full-fledged hearty dish for lunch or dinner. You can even make a cake from pancakes sandwiched with filling - snack or sweet, depending on which filling you prefer.

Ingredients:
1 medium head of cauliflower
250 ml of milk
200 g of hard cheese
2 tbsp ghee,
2 tbsp flour,
salt, nutmeg, chopped parsley - to taste.

Preparation:
Peel the cauliflower and divide into small florets. Boil them in salted water. Drain the cabbage water into a separate bowl. Take 250 ml of broth, add spices and seasonings to taste. Melt the ghee in a deep frying pan, fry the flour until pinkish, add the broth and milk and stir well. Simmer, stirring occasionally, until the sauce thickens. Season with nutmeg and herbs. Combine the boiled cauliflower with the sauce, fill the pancakes and place in a baking dish. Sprinkle with grated cheese on top and bake in a hot oven until the cheese is melted.

Ingredients:
300 g ground beef,
425 ml tomatoes in their own juice,
2 tbsp ketchup (optional),
1 carrot,
1 onion
1 tbsp vegetable oil,
salt, pepper - to taste.

Preparation:
Cut the carrots and onions into small cubes. Put the minced meat in a skillet with vegetable oil and fry until golden brown, stirring occasionally. Add the fried onions and carrots, then the tomatoes along with the liquid (crush the tomatoes lightly with a fork), add the ketchup and cook for 5 minutes. Then season to taste and fill in the pancakes. Serve with salad.

Ingredients:
600 g savoy cabbage
300 g of sweet yellow and red peppers,
600 g of Krakow sausage,
200 g sour cream,
3 tbsp vegetable oil,
1 onion
green onions.

Preparation:
Blanch the savoy cabbage leaves for 2 minutes and chop into large pieces. Cut pepper, onion and sausage into cubes and fry in vegetable oil. Add cabbage, stir and fry for 8 minutes, then add sour cream, simmer and season with salt and pepper. Fill the pancakes and cover with the resulting sauce.

Ingredients:
500 g of mushrooms
400 g ham
150 g smoked bacon
300 g onions
300 g of hard cheese
2 stacks sour cream,
4 eggs,
1 bunch of parsley
2 cloves of garlic
pepper, salt, paprika, ground nutmeg - pinch each.

Preparation:
Cut the bacon, onion and ham into cubes, boil the mushrooms and cut into large pieces, also cut the cheese into cubes. Mix, season with chopped garlic and parsley, salt if necessary. For the sauce, combine sour cream, 2 eggs and 2 yolks, season and stir. Fill the pancakes, place them in the pan and top with the sauce. Sprinkle with cheese and bake in a hot oven for 20 minutes. Serve with green salad.

Pancakes stuffed with beans

Ingredients:
1 can of canned beans
250 g minced meat
1 can (240 g) tomatoes in their own juice,
3 tbsp tomato sauce
200 g Mozzarella cheese,
1 onion
1 tbsp olive oil,
salt, pepper - to taste.

Preparation:
Drain and rinse the beans. Fry finely chopped onions in olive oil. Fry the minced meat until crumbly, add the tomatoes along with the liquid and mash them a little with a fork. Add tomato sauce and simmer a little. Add the beans, season with salt and pepper, stir and heat over medium heat. Fill the pancakes, roll into tubes and place in a mold. Sprinkle with crumbled cheese and bake for 15-20 minutes.

Ingredients:
500 g sauerkraut,
200 g sausages (ham),
100 g bacon
100 g butter
100 g of cheese
1 onion
1 green bell pepper
4 tablespoons meat broth,
1 tsp cumin,
¼ tsp marjoram,
salt to taste.

Preparation:
Cut bacon into small pieces, place in a deep skillet and put on fire. Add chopped onions, save until translucent, add cabbage and the rest of the diced ingredients. Simmer everything together for 10 minutes and cool. Fill the pancakes, place in a mold, drizzle with broth and cover with foil. Bake in a hot oven for 15 minutes, then remove the foil, place the slices of cheese on top of the pancakes and put them back in the oven to melt the cheese.

Ingredients:
150 g smoked salmon,
1 young vegetable marrow
½ lemon,
150 g heavy cream
½ bunch of basil,
salt, pepper - to taste.

Preparation:
Peel the zucchini, chop and squeeze out the liquid. Remove the zest from the scalded lemon. Cut the basil leaves into thin strips. Mix the cream with salt and pepper, add basil and lemon juice to taste. Chop the fish finely and drizzle with lemon juice. Cut thin pancakes into quarters, spread with cream sauce, put some fish on the wide part and roll into rolls. Pin with toothpicks.

Ingredients:
100 g of natural yoghurt,
500 hams,
3-5 bunches of radish,
3-4 cloves of garlic
5-7 tbsp greenery,
salt, pepper - to taste.

Preparation:
Cut the ham and radish into small cubes, mix with chopped herbs and garlic squeezed through a press. Mix yogurt with salt and pepper, combine with ham and stir. Fill the prepared pancakes.

Ingredients:
300 g peas
250 g ham
250 g cheese
200 g of mushrooms,
4 tomatoes,
500 ml of broth,
40 g vegetable oil
40 g flour
cheese for sprinkling,
nutmeg, salt to taste.

Preparation:
Cut the cheese and ham into cubes. Chop the mushrooms and fry in vegetable oil. Scald the tomatoes with boiling water, remove the skin and cut into cubes. Boil the pre-soaked peas. For the sauce, fry the flour in vegetable oil until pink, add the broth and stir well. Boil for 5 minutes until thickened. Put ham, cheese, mushrooms and tomatoes in the sauce, heat, but do not boil. Combine with peas and fill the pancakes. Place in a greased dish, sprinkle with grated cheese and place in a hot oven for 15 minutes. You can use chickpeas instead of peas.

Preparation:
200 g frozen vegetable mixture
300 ml of vegetable broth,
1 onion
1-2 tbsp cream cheese
50 grated cheese
turmeric, salt, green onions - to taste.

Preparation:
Save the onion until it is transparent. Boil frozen vegetables in vegetable broth and discard in a colander. Return the broth to the pan, add 1-2 tbsp. flour and boil until thick. Add boiled vegetables, onions, salt, pepper, turmeric and heat. Fill the pancakes, place in a mold, sprinkle with cheese on top and bake until melted. Sprinkle with green onions when serving.

Ingredients:
1 ½ kg spinach
2 onions
2 cloves of garlic
10 cherry tomatoes,
150 g feta cheese,
8 tbsp vegetable oil,
salt, ground black pepper, nutmeg - to taste.

Preparation:
Rinse the sand thoroughly from the spinach. Finely chop the onion and garlic and fry in a pan with 2 tsp. oils. Add spinach and saute over medium heat until all liquid has evaporated. Add salt and spices, stir and let cool. Cut the tomatoes in half, cut the feta into small cubes. Combine with spinach, fill pancakes and roll them into rolls.

Pancakes with potatoes

Ingredients:
600 g potatoes
200 g bacon
1 onion

Preparation:
Cut the peeled potatoes into slices and place in cold water. Heat the oil for frying, drain the potatoes, pat dry and place in the skillet. Cover and fry until golden crispy. 10 minutes remaining, add the diced onion and bacon, reduce heat and sauté, covered. Cook for the last 5 minutes without a lid. Season to taste with salt and ground pepper. Fill the pancakes, roll and serve.

Ingredients:
850 g frozen mixture of green peas and carrots,
1 box of feta cheese,
100 g of hard cheese
1 bunch of parsley
salt, ground black pepper - to taste.

Preparation:
Put frozen vegetables in a saucepan, pour in some water, cover and simmer. Add grated cheese, chopped parsley, season with salt and pepper. Fill the pancakes, roll up in an envelope, place in a baking dish, place the feta on top and place in the oven with medium heat for 20-25 minutes.

Ingredients:
400 g frozen currants,
250 g cream cheese
4 eggs,
120 g sugar
80 g butter.

Preparation:
Toss the cheese, butter and sugar. Whisk until fluffy. Whisk the egg whites until stiff peaks. Sort out the currants and rinse. Set aside about 1/3 of the berries for garnish, and chop the rest and combine with the cheese mixture. Fill the pancakes, roll up so that the filling does not run out, and bake in the oven for 30 minutes. Mix the remaining currants with coarse sugar and put the berries on the prepared pancakes.

Ingredients:
1 stack. hazelnuts,
1 stack of almonds
½ stack. Sahara,
1 ½ stack sugar syrup
vegetable oil for frying.
For the cream:
1 ½ stack cream,
½ stack. peeled pistachios.

Preparation:
Mix chopped nuts, add sugar and 1 tsp. water and 1 tbsp. sugar syrup. Place 1 tablespoon on the center of the pancake. nut mixture and roll the pancake so that the filling does not run out. Fry the stuffed pancakes in butter until golden brown. Dip each pancake in cool syrup and place on a plate. Whisk in the cream and fill the pancakes with a fine capper. Sprinkle with chopped pistachios.

Ingredients:
200 g cream cheese
200 g of nuts
7 tbsp honey,
2 apples,
½ lemon,
½ vanilla pod.

Preparation:
Peel and grate the apples. Toss with soft cheese and 1 tbsp. honey. Remove the zest from the lemon and squeeze the juice. Add to apples, stir and refrigerate. Fry the chopped nuts in a dry frying pan, then add 1 tbsp. water, honey and evaporate the liquid. Spread the cheese mixture on the pancakes, put the nuts and wrap. Sprinkle nuts on top.

Ingredients:
250 g of cottage cheese,
20 g raisins
3 eggs,
1 lemon
200 ml cream
100 g of natural yoghurt,
50 g icing sugar
1-2 tbsp rum,
vanilla pod.

Preparation:
Rinse the raisins and scald with boiling water. In a bowl, combine cottage cheese and yogurt, add powdered sugar and stir. Add 2 yolks, vanilla seeds, lemon zest (after scalding it) and stir. Start the pancakes by spreading the resulting mass over the entire surface and rolling into a roll. Cut each pancake in half diagonally and place in a greased pan. Whisk 1 egg and 2 whites with cream, add rum, stir and pour over the pancakes. Place in a non-hot oven for 25-30 minutes. Sprinkle with powdered sugar before serving.

Ingredients:
300 g apples
4 tablespoons soft cream cheese
2 tsp vegetable oil,
2 tsp lemon juice
2 tsp honey,
2 tsp powdered sugar
1 tsp cinnamon.

Preparation:
Combine honey, lemon juice, cinnamon and powdered sugar. Brush the finished pancakes with cream cheese, put the apples, cut into small cubes, and pour over the honey sauce. Roll up and serve.

Happy Shrovetide!

Larisa Shuftaykina

And lush, but also to wrap the filling in these baked from various symbols of the coming warm spring sun, the recipes for which there are many. And during the pagan celebration of Maslenitsa, and today, the filling for pancakes was prepared the most diverse - sweet, meat, fish (also caviar), salted, from porridge, cottage cheese, eggs, herbs, from original unexpected products ...

What delicious pancake fillings you could prepare for this Maslenitsa? Let us remind you that not only can you serve such to the butter table, but also stuff tartlets with it, vegetables from which the core has been scraped, halves of boiled large mushrooms, boiled eggs from which the yolk has been removed. Isn't it "dishes" and an original form for various fillings? Of course, this does not mean sweet fillings and dessert ones. Sweet delicious fillings are prepared only for pancakes and nothing else. And we will begin our review with fillings that are suitable not only for pancakes, but also for stuffing other hollow products.

Unsweetened pancake fillings

On Shrovetide, it was not customary to prepare filling for pancakes from meat products. The exception was chicken eggs. But from fish, cereals, mushrooms, vegetables, dairy products (cottage cheese, cheese), they prepared the most diverse delicious filling for pancakes. For example, this one.

Simple filling for buckwheat pancakes. For this filling, you just need to boil buckwheat until tender, add onion sautéed in vegetable oil to it, salt and filling for pancakes will be ready. You can add fried chopped mushrooms to buckwheat.

Delicious filling for cheese pancakes. To prepare it, you need to grate any cheese (preferably homemade), grated cheese, add finely chopped herbs, salt, one boiled chopped egg. Ready!

Sweet pancake fillings

Simple pancake fillings can be made with fruits, dried fruits, sweetened cottage cheese, berries, and poppy seeds.

Poppy filling for pancakes for Shrovetide. Poppy should be poured with water, boiled for ten minutes, put on a sieve. Add sugar and raisins to it if desired (then poppy seeds should be additionally scrolled with raisins in a meat grinder) or just honey. Add another raw egg to the poppy filling. Ready! You can use this original delicious pancake filling for its intended purpose.

Dried apricot filling for pancakes. Dried apricots need to be washed, filled with water and left to stand on the table for three hours. Then the dried apricots are boiled for five minutes, drained of water, lightly chopped. You can add honey, sugar, raisins to your taste to dried apricots (rinse and hold for a short time in water), lingonberries, dried raspberries, strawberries.

We will cook the best recipes for savory filling for pancakes.

UNSWEET FILLING

Unsweetened filling with minced meat and mushrooms

We need:

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

Preparation:

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

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

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

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

Filling for pancakes with meat

We need:

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

Preparation:

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

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

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

Curd filling with herbs

We need:

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

Preparation:

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

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

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

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

Herring pancake filling

We need:

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

Preparation:

1.Grate eggs on a coarse grater.

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

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

4. Cut the cucumber into thin strips.

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

Potato and cheese filling for pancakes

We need:

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

Preparation:

1.Grate the cheese on a coarse grater.

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

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

Filling for cabbage pancakes

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

Cabbage filling with egg

We need:

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

Preparation:

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

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

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

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

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

Cabbage filling with mushrooms

We need:

• pancakes
• 1 pc onion
• 500 g cabbage
• 300 g champignons
• vegetable oil

Preparation:

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

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

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

Cabbage filling with carrots and sesame seeds

We need:

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

Preparation:

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

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

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

Cabbage with boiled egg

We need:

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

Preparation:

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

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

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

Fish filling for salmon and salmon pancakes

Salmon filling

We need:

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

Preparation:

1. Spread the pancake completely with cream cheese.

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

Fish filling with salmon and spinach

We need:

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

Preparation:

1. Grind the spinach and fry in butter for 3-5 minutes. Cool down.

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

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

Capelin and red caviar filling

Capelin caviar filling

We need:

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

Preparation:

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

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

Red caviar filling

We need: 1 can of red caviar and pancakes.

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

Egg filling for pancakes

We need:

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

Preparation:

1. Three boiled eggs on a coarse grater.

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

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

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

Mushroom filling for pancakes

Mushroom filling

We need:

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

Preparation:

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

Mushroom filling with mashed potatoes

We need:

• pancakes
• 1 head of onion
• 300 g mushrooms
• 300 g mashed potatoes
• vegetable oil

Preparation:

1. Cut the onion into half rings and fry until light golden brown.

2. Cut off the legs of the mushrooms and finely chop the mushrooms. Add to the onion and simmer until the liquid evaporates.