How to make pancakes with eggs. Pancakes with egg and green onions

06.11.2019 Desserts and cakes

To paraphrase Nikolai Vasilyevich Gogol, who wrote in his poem "Dead Souls": "And what Russian does not like fast driving?", I ask: "What Russian does not like pancakes?" :-) There are such? I think there will be none.

Pancakes are a dish that is not translated in my family. We eat them with sour cream, yogurt, honey, maple syrup and jam or preserves. Pancakes with onions and eggs are our favorites.

So, to make pancakes with onions and eggs, we need, in fact, the pancakes themselves, boiled eggs, green onions, mayonnaise (sour cream, yogurt), salt.

If you are interested, I bake the simplest, thinnest pancakes: 1 egg, 800-1000 ml of milk, a pinch of salt and 1 tbsp. sugar, flour ... it's always different here, about 320-350 grams. In the photo, the pancakes are large, 26 cm in diameter.

You can take any pancakes you like.

Finely chop the eggs and onion. Add mayonnaise and salt to taste. Mix well. The filling is ready.

We spread 1 tbsp. fillings on a pancake and roll it up. We do this with all the pancakes. It's okay if the filling remains, it is very tasty, you can eat it just like that.

An appetizing slice of pancakes with onions and eggs is ready, call your loved ones.

Or you can fry them in butter and it will be even tastier!

Here they are in the context. Bon Appetit!

Pancakes stuffed with delicious egg and fried onion filling are a great breakfast idea. It is especially convenient that you can cook them on the eve of the weekend, but eat them on weekday mornings. Such a breakfast will not only be hearty, but also not burdensome, because it will take no more than 5 minutes to warm up the pancakes. The rest of the time you can devote to yourself and your family. We will cook pancakes with eggs and onions. The dough for thin pancakes is kneaded with milk and wheat flour.

And in this recipe we told you how to cook

Pancakes with egg and fried onions

recipe for pancakes in milk stuffed with egg and onions

Ingredients:

milk - 500 ml,
vegetable oil - 2 tablespoons,
fresh eggs - 2 pcs.,
wheat flour - 200 grams,
baking powder - 1 teaspoon,
sugar - 1 teaspoon
salt tastes.

boiled eggs 3-4 pcs.,
red onion - 1 large onion,
sugar 2-3 pinches,
salt and black pepper - taste,
vegetable oil for frying onions

Cooking process:

Combine eggs at room temperature with salt and sugar, and then beat vigorously with a whisk.

Pour vegetable oil and milk into the resulting mass, then beat again.

Combine flour with the required amount of baking powder and sift through a fine sieve.

Without stopping to work with a whisk, gradually pour the flour into the egg mass.

Let the prepared pancake dough stand at room temperature for 10-15 minutes.

Lightly grease a pancake pan with vegetable oil and put on medium heat. As soon as it is hot, pour into it the amount of dough that is necessary to form one thin pancake. By tilting the pan from one side to the other, distribute the dough evenly over the entire bottom. When the bottom of the pancake is browned, gently turn it over to the other side and leave on fire for another 15-20 seconds.

Put the finished pancakes in a pile on top of each other and let them cool slightly. Meanwhile, cut the boiled eggs into small cubes and finely chop the red onion with a knife.

Fry the onion until soft in vegetable oil, at the end of cooking, lightly sprinkle it with granulated sugar.

Add eggs, salt and black pepper to the fried onion to taste and mix well.

After standing, the pancakes will become soft and plastic, so it will be easy to wrap the filling in them.

Put a few tablespoons of the filling in the center of the pancake and tamp lightly.

Wrap the pancake so that the filling is inside.

Repeat these steps as many times as necessary. Put the prepared pancakes on the plank if you are going to fry and eat them now, or in a container with a tight-fitting lid if you plan to reheat them later.

Store pancakes stuffed with eggs and onions in the refrigerator for no longer than 3 days. As needed, fry them until golden brown in vegetable oil and enjoy them for breakfast or afternoon tea.

Before we could look back, winter ended. But it seems literally yesterday we celebrated the new year, but two months have already passed! Yes ... Time rushes forward mercilessly.

But there is nothing to be upset because spring has come, which means that every day it is getting warmer and warmer, there is almost no snow anywhere, the sun is increasingly coming out of the clouds and the mood from this also becomes truly spring.

Now about the main thing. After all, seeing off winter and meeting spring is, first of all, everyone's favorite holiday called Shrovetide. And on Shrovetide it is customary to properly refresh yourself with pancakes before Lent. So let's not waste time and heartily gorge ourselves on pancake treats. Last year for Shrovetide I prepared a pancake cake with cottage cheese and nut filling, and now I want to cook my favorites pancakes with egg and green onions... Here's my recipe.

Pancake recipe with egg and green onions

Milk - 1 liter.
Egg - 1 pc.
Sunflower oil - 2 tbsp. spoons.
Flour - 250-270 gr.
Sugar - 3 teaspoons.
Salt - half a teaspoon.
Soda on the tip of a teaspoon slaked with vinegar.

How to make pancakes with egg and green onions?

First, I brought a liter of milk to room temperature and poured it into a saucepan. Broke 1 egg there.

And he beat all this thoroughly so that there would be no lumps left. The dough is ready.

Bake pancakes

I put my spouse to the stove to bake pancakes(She's very good at it). And he himself took up the filling.

Boiled 5 hard-boiled eggs and crumbled into a small cube. Eggs from the store, of course, cannot be compared with the eggs of our village layers. The yolk from the store is the same color as the protein. Here, for comparison, is a salad recipe with rustic eggs. Day and night.

Preparing the filling

Then I finely chopped the green onion.

While I was preparing the filling, my wife had already baked just such a stack of pancakes.

There is little to do. Put the filling into a pancake and wrap it in any convenient way.

Voila. Pancakes stuffed with eggs and green onions ready.

I congratulate everyone on the first spring holiday! Till.

Be sure to join my group In contact with, there you will find not only many delicious recipes, but also a bunch of jokes on the culinary theme.

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Hello, very cool recipe! Please tell me, what is the shelf life of pancakes with onions and eggs in the refrigerator?

Hello Maria, honestly I ate them on the first day)), and they can be stored no more than 2 days in the refrigerator.

Can I take green garlic or wild garlic? Very grateful in advance for the consultation

March 13th, 2016 at 7:49 pm

If you love garlic and wild garlic, then why not? Experimenting is not forbidden)

Fillings for pancakes can be very different: sweet, fruit, curd, vegetable, mushroom meat and chicken. It all depends on your imagination, your family's preferences and the seasons. In winter, you want more hearty dishes; in summer, during the harvest season, you can use fruits and vegetables. Try to cook according to the recipes we have collected for you.

1. Pancakes stuffed with eggs

Ingredients: 4 eggs, 50 gr. green onions, 5-10 gr. dill, salt.
Boil 4 eggs. Grate boiled eggs. Fry green onions 50 gr. Dill 5-10 gr. Salt to taste.

2. Curd filling in pancakes

Ingredients: Cottage cheese 500 gr., 1 egg yolk, 2 tablespoons of sugar, 50 gr. raisins.
We take cottage cheese, add one yolk, sugar to it, grind everything with cottage cheese. Add raisins to the resulting mass. Pre-soaked in boiling water.

3. Chicken: Chicken Pancakes

Ingredients: 1 chicken breast, 10 gr. dill, 2 boiled eggs, salt, pepper.
Boil the chicken breast. Twist it in a meat grinder. Dill 10 gr. finely chop. Grate 2 boiled eggs, salt and pepper to taste.

4. Mushroom filling in pancakes

Composition: 500 gr. mushrooms, 2 pcs. onions, salt, pepper.
Fry mushrooms 500 gr., Fry onions 2 pcs. medium, salt and pepper to taste.

5. From the sausage "Varenka"

Composition: 200 gr. sausages "Varenki", 0.5 tablespoons of mustard, 50 gr. sour cream, 100 gr. cheese.
Boiled sausage 200 gr., Mince it, grate cheese on a coarse grater, add 0.5 teaspoon of mustard, and 50 gr. sour cream. Mix everything, the filling is ready.

6. Hepatic

Composition: 500 gr. liver (pork or beef), 2 onions, 1 carrot, 3 eggs, salt. pepper.
500 gr. fry the liver with 2 medium-sized onions and 1 carrot. Grate 3 boiled eggs on a coarse grater, salt and pepper to taste.

7. Pancakes with meat. The most common meat filling for pancakes

Composition: 500 gr. fresh minced meat, 1 onion, salt, pepper.
Minced meat (500 gr.) Is fried with onions (1 pc.), Add salt and pepper to taste.

8. Pancakes with cheese and ham

Composition: 300 gr. ham, 150 gr. cheese, 2-3 boiled eggs, salt.
We take ham 300 gr., 150 gr. cheese and 2-3 boiled eggs. Cut the ham into strips, and rub the cheese and eggs on a coarse grater. Salt to taste.

9.With dried apricots

Composition: 300 gr. cottage cheese, 100 gr. dried apricots, 1 tbsp. a spoonful of sugar.
We take 300 gr. cottage cheese and 100 gr. finely chopped dried apricots, mix everything and add 1 tbsp. a spoonful of sugar, then mix everything well again.

10. Filling for boiled beef pancakes

Composition: 500 gr. beef, 1 onion, butter 20 gr, salt.
500 gr. Boil beef for 1.5 hours, twist it in a meat grinder. We take 1 onion, cut into cubes, fry in butter, add the resulting minced meat, add salt to taste.

11. With condensed milk

Ingredients: liquid condensed milk or boiled condensed milk.
Sweet pancakes can be topped with condensed milk.

12.With red fish

Soft melted cheese (like "Viola") and lightly salted red fish will come in handy.
Fillet of red fish (lightly salted or lightly smoked trout or salmon are suitable) finely chop, mix with melted cheese.
Add greens if desired.

13.With icing sugar

Ingredients: Powdered sugar.
Sprinkle with powder, you can also cut a heart out of paper and shake it on top.
It will turn out on top of the pancake powder in the form of a heart or two.

14.With minced meat and rice

Finely chop the onion. Fry minced meat for growing. oil (while evaporating all the juice). Add the onion to the fried minced meat and continue to fry together, over low heat until the minced meat and onion are cooked. But the onion should not change color much. Add boiled rice to the prepared minced meat with onions, salt, pepper and mix thoroughly.

15.With caramel

Ingredients: 4 tablespoons of sugar, 0.5 g of water and 0.5 g. vanilla.
4 tablespoons of sugar are placed on the bottom of the pan, 0.5 g. vanilla, 0.5 tablespoon of water and melt sugar, boil it until light brown. And they pour pancakes on it.

16.With apple and nut filling

2 sweet and sour apples,
1 tbsp walnuts
1-2 tbsp Sahara,
a pinch of cinnamon.
Grate apples, mix with chopped nuts, adding sugar and cinnamon.

17. Cheese filling

It includes hard spicy cheese, garlic, carrots, sour cream (mayonnaise).
Grate the carrots on a fine grater, and the cheese on a coarse grater. Crush a couple of garlic cloves. Mix everything with sour cream or mayonnaise. (1 small carrot is added for 250 gr. Of cheese).

18.With prunes and cream

Composition: 200 gr. prunes, 1 tablespoon sugar, 1 gr. cinnamon, 50 gr. cream.
Pour boiling water over the prunes. After 10 minutes, finely chop it, add sugar, cinnamon, cream. Mix everything thoroughly.

An excellent option for a hearty and delicious dinner is pancakes with egg and green onions. This filling is quite popular for pies, but why not wrap it in pancakes? There are several ways of wrapping, for example, in a triangle or an envelope. You can also spread the filling on a pancake, like butter, roll it up and cut into several pieces.

Ingredients

1 + 4 eggs
2 tbsp. l. Sahara
1/3 tsp salt
3 tbsp. l. vegetable oil
250 ml liquid (milk + water)
100 g wheat flour
bunch of green onions
ground black pepper to taste
1.5 tbsp. l. sour cream

Preparation

1. Put the eggs on the filling and start making the dough. Break an egg into a saucepan. Add sugar and salt immediately.

2. It is most convenient to beat the dough with a whisk. Stir the egg with sugar and salt (1/3 teaspoon) until smooth.

3. Add milk and vegetable oil. The total volume of liquid for the dough should be about 250 ml, but determine the ratio of milk to water yourself.

4. Add flour sifted through a sieve. Begin to beat the dough, immediately assessing its consistency - perhaps you need to add more flour or water (milk).

5. Stir the pancake dough vigorously until it becomes smooth and homogeneous, resembling liquid sour cream in thickness. Put it in the refrigerator for 20-30 minutes.

6. After half an hour, you can start frying pancakes. Grease a skillet with vegetable oil. Pour the excess oil into a bowl of dough and stir. Then scoop up a little dough and pour into the pan, spread over the entire surface and fry the pancake over low heat for about 3-4 minutes.

7. When the pancake is golden brown, turn it over and fry for another 2-3 minutes. Then remove it from the pan and pour the dough to fry the next one.