Stuffed pancakes are sweet. Unsweetened pancake filling: the best recipes

02.03.2022 healthy eating

Thin and fluffy. Round and patterned. With and without baking. On liquid or thick dough from different flours. On water, milk, kefir or sour cream. With and without yeast. Lenten and modest. Sweet and sugar free. With fillings, of which there are a huge variety ... Yes, you are right - now we are talking about pancakes. Let Maslenitsa be over, but there is a need for pancakes almost every day. Do not know how to wrap them, what and how to stuff them? Now you will know everything!

We will consider below two options for curd filling. But after all, you can add whatever you like to cottage cheese. These are apples, cherries, plums, apricots and other fruits and berries. And in general, everything is suitable for a sweet filling, including sweet preservation, jam, chocolate, caramel, etc.

The most delicious recipe for curd stuffed pancakes - my grandmother's recipe

Pancakes and toppings are a creative process. After all, you can wrap whatever you like in a pancake. But no one will argue with the fact that after the meat curd filling is the most desired in many families. That's why I will write here a recipe for the pancakes themselves, and a delicious unique filling.

Ingredients

For pancakes:

Milk - 2 cups
Eggs - 2 pcs
Flour - 1 cup
Sugar - 3 tablespoons
Vanillin - 1 sachet
Vegetable oil - 1 tbsp
Butter - for frying

For filling:

Cottage cheese - 1 pack
Walnuts - 4-5 pieces
Raisins - 50 g
Sesame - 1 tsp

Cooking thin pancakes with cottage cheese filling - a recipe proven over the years

I was lucky, I made these pancakes in the village. So, it was real, straight from under the cow, milk. We measure a couple of circles.

Step 1. Prepare milk

Salt is said to make pancakes tastier. But I did not listen, and put sugar mixed with vanilla. If not too sweet, you can add more.

Step 2: Add Sugar

We mix everything thoroughly. You can use a mixer, I managed with a fork. Then you can beat the eggs. Homemade - they are so beautiful!

Step 3. Beat the eggs

Well, now we beat everything tightly and gradually add flour. When the mass resembles liquid sour cream, stop. And set aside the dough - it should come to its senses. Grease the pan with oil.

Step 4. Lubricate the pan with oil

Pour the dough into the preheated pan, distributing it with circular rotations of the pan. In a word, so that it spreads evenly, and the pancake turns out to be round.

Step 5. Pour the dough and fry the pancake

Step 6. Stack the pancakes

Now the main thing is the filling. You can just put the cottage cheese, mixing it with the yolk and sugar. And you can add nuts and raisins to it (after soaking in water). Useful and tasty. Spread the pancake with the mixture.

Step 7. Spread the pancake with the filling

Step 8. Wrap the pancake with curd filling

So, I first rolled up the sheets with a tube. This is how they turned out.

Step 9. Rolled up rolls

I fried them in butter until golden brown. Drizzled with jam. Here you can water anything, but something tasty. It will be delicious! Pancakes can be folded into a triangle or an envelope. The main thing is that the filling is tasty. I put only cottage cheese in the envelopes, adding only vanillin and a little sesame to it.

Step 10. Ready-made pancakes with cottage cheese

Types of sweet toppings for pancakes

banana filling

Beat 70 grams of butter with sugar (after softening the butter). Mash three bananas in a convenient way. After squeezing the juice from one lemon, mix it with bananas and a mass obtained from sugar and butter. Better yet, beat it all up until airy. Are the pancakes ready? So put this goodies on the surface, smearing it. Roll into a square, triangle or tube. Top with cream or melted chocolate.

Pleasure guaranteed!

Banana chocolate filling

Cut 2-3 bananas into thin slices. Melt a bar of chocolate in a water bath. We will do the same with butter (50 g). Spread pancakes with chocolate mixed with butter. Top with thin slices of bananas. Roll in a convenient way. Sprinkle with powdered sugar.

Apple and cinnamon filling

We send the apples peeled from the skin and core to a saucepan. Fill them with a small amount of water and cover with a lid, let them go for 10 minutes. Pour sugar to taste. Sprinkle with cinnamon, and also to your taste. After mixing everything, simmer for another three minutes. Cool down the filling. Then spread over pancakes.

Curd-lemon filling

Yes, cottage cheese again, but the filling sounds a little different. Beat cottage cheese (300 g), pouring a little fat cream and sour cream into it. Sugar to taste. Grate the zest of half a lemon. I have canned cherries. I drain the syrup, remove the seeds and, after cutting the cherries finely, put them in the curd mass. Having mixed everything, having tried it - is it not sour, I spread the mass on pancakes.

Pineapple filling

Canned pineapples too (although fresh will sound great). Drain the juice, grind the circles of pulp. Whip cream with a mixer (30%). Add chopped pineapple to them. Such a filling, laid out on pancakes, then folded in half, is incomparably tasty. Especially if you pour the pancakes with drained and heated pineapple juice.

Creamy strawberry filling

It needs powdered sugar and cream cheese. Mix 200 g of cheese and powder (following the taste). Let's add some heavy cream. Let's chop some strawberries. Mix and spread the pancake with a sweet cheese-strawberry mass. No fresh berries? Get some jam!

Unsweetened pancake toppings - the most popular recipes

It is clear that for such fillings a different dough recipe is also needed. That is without sugar. What is put in savory fillings? Meat and fish products, cheese, mushrooms, eggs, carrots, zucchini and other vegetables.

Meat filling for pancakes

Grind in a meat grinder or blender half a kilogram of boiled meat. Fry in butter 1.5 chopped onion. Let's put it in the bowl. Mix, pepper and salt to taste. And put on pancake. We roll it the way you like it and fry it. If you also add fried mushrooms here, it will be even more satisfying, tastier and healthier. With sour cream - that's it! There is an option to add boiled rice, buckwheat, etc.

Mushroom stuffing

We clean half a kilogram of fresh champignons. Let's grind them down. Let's cut an onion. Then heat the frying pan, put butter (3 tablespoons) in it, melt it. Fry the onion, then add the mushrooms to them, bring them to readiness for about ten minutes. Salt, pepper, add chopped dill to taste. You can also stuff mushrooms like this. But it is better to turn them into something like pate. Therefore, we scroll the mass in a convenient way. And, having smeared pancakes with it, we roll it up with an envelope. It would be nice to put pancakes with mushroom filling in a baking dish and, sprinkled with generously grated cheese on top, bake in the oven for several minutes.

Filling for pancakes with red fish

It will be something incredible if you find either trout (any red one - pink salmon, chum salmon, etc.). The fillet must be cleaned from both the bones and the skin. Make long stripes out of it. Chop dill. Mix with fish. Prepare a foothold - a hill of pancakes. Put a layer of cream cheese on the first and the rest. On it - fish with dill. Wrap the pancake with a tube. And you can do it differently. Cut the thinnest fillet. And put it along the entire length of the pancake on the cheese. If you also put a layer of grated fresh cucumber on the fish, it will be something!

Stuffing with egg and herbs

Grate 4 boiled eggs. Grind a bunch of green onions and fry in butter. Mix eggs with onions and chopped dill. Salt, pepper. By the way, you can pepper, add boiled rice, buckwheat, etc.

Filling from the liver

Coarsely chop and stew a pound of liver, pour boiling water, with bay leaf and pepper. Fry 1 carrot, finely chopped, and a couple of chopped onions. Pass the liver through a meat grinder. Mix with carrots and onions. Pepper, salt, and put in pancakes.

Stuffings for pancakes with baking

First, how it's done. After all, there are several types of baking.

When baking a pancake, cottage cheese, minced meat, etc. are thinly placed on top. Turning such a pancake to the other side, it is fried and fried until cooked.

Fish, meat, sausage and other products are finely chopped, laid out in hot fat and filled with pancake mass. Roast as always.

First, a thin layer of dough is poured into the pan. As soon as it is a little baked, put the food. Sprinkle them on top with the second portion of the dough, turn over and fry.

What is used for baking

As a rule, these are onions fried to varying degrees, boiled or fried carrots with onions, chopped eggs, minced meat, mushrooms (boiled or fried), fish (salted or cooked, pates, curd mass. Actually, everything you like will do.

BTW: It is our custom to serve pancakes for tea and dinner. Previously, they were served with vodka.

I talked about the preparation of only a few types of fillings for pancakes. But there are thousands of times more! Because, how many housewives, so many experiments with products.

Useful facts about pancake dough - sharing the secrets of cooking

Flour: wheat, barley, oatmeal, buckwheat or a combination.
The best proportion of flour: a mixture of 2.5 cups of wheat flour and one - buckwheat.
Ideal batch: equal shares by volume - 3 cups of flour and the same amount of liquid (water and milk).
Yeast: 10-5 g per glass of flour.
Vegetable oil: adding it to the dough eliminates the need to grease the pan every time.

TIP: before baking, you can add a little (20 g per 3 glasses of flour) or hot milk, whipped proteins.

Filling: wrap it in a pancake baked on one side (on the baked side), because then you have to fry again.
Proteins: if they are beaten separately from the yolks, the pancakes will be more magnificent.
Screening: it makes the dough airy.

We will cook the best recipes for unsweetened fillings for pancakes.

UNSWEETED FILLING

Unsweetened stuffing with minced meat and mushrooms

We need:

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

Cooking:

1. Put the minced meat in a pan and fry over medium heat, stirring all the time so that lumps do not form.

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

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

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

Filling for pancakes with meat

We need:

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

Cooking:

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

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

3. Mix meat and mushrooms, you can add spices, if desired. Make pancakes.

Curd filling with herbs

We need:

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

Cooking:

1. Wipe cottage cheese 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 paste-like state. Spread pancakes and wrap with a tube or a closed tube.

They will be very tasty if they are simmered for 10 minutes in the oven, in a clay pot.

Filling for herring pancakes

We need:

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

Cooking:

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 pancakes, rolls or a bag.

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

4. Cucumber cut into thin strips.

5. We spread the pancake with eggs and herbs, lay out the herring strips in a row, and the cucumber strips next to each other. Roll up, cut into rolls.

Potato cheese filling for pancakes

We need:

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

Cooking:

1. Rub the cheese on a coarse grater.

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

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

Stuffing for cabbage pancakes

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

Cabbage Stuffing with Egg

We need:

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

Cooking:

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

2. Fry the onion in a pan until transparent and put the cabbage, a little water, mix and simmer under the lid.

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

4. Beat the egg and put it in the cabbage, mix.

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

Cabbage stuffing with mushrooms

We need:

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

Cooking:

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

2. Finely chop the cabbage and add to the onion in the pan, add a little water and simmer under the lid.

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

Cabbage stuffing with carrots and sesame seeds

We need:

pancakes
1 kg fresh cabbage
1 onion
1 carrot
sesame to taste
vegetable oil
2 stalks of green onions
1 egg

Cooking:

1. Finely chop the onion, grate the carrots on a coarse grater. Put the onions and carrots in a frying pan with hot oil.

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

3. Add a beaten egg to the filling, mix. Stuff the pancakes, wrap them in an envelope and fry from 2 sides in a pan.

Cabbage with boiled egg

We need:

pancakes
3 onions
1 kg cabbage
5 boiled eggs
greenery
salt, pepper, spices to taste
vegetable oil
breadcrumbs
1 pc raw egg

Cooking:

1. Stew the chopped onion in a pan with cabbage. Add salt, pepper, spices to taste and finely chopped herbs, mix. Let cool until warm.

2. Grate boiled eggs and combine with cabbage, mix. We start 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 stuffing for salmon and salmon pancakes

Salmon stuffing

We need:

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

Cooking:

1. We spread the pancake completely with cream cheese.

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

Fish stuffing 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

Cooking:

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

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

3. We stuff pancakes with a roll or form a basket.

Capelin caviar and red caviar filling

Capelin caviar filling

We need:

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

Cooking:

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

2. Put 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 jar of red caviar and pancakes.

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

Egg stuffing for pancakes

We need:

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

Cooking:

1. Three boiled eggs on a coarse grater.

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

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

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

Mushroom stuffing 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

Cooking:

1. Grind mushrooms and fry with onions in a pan. Add dry garlic, Italian herbs, salt, season with sour cream. Simmer for a couple of minutes and you can remove from the fire. Cool and stuff pancakes, in any way.

Mushroom stuffing with mashed potatoes

We need:

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

Cooking:

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

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

3. Put the finished puree in mushrooms, mix everything, remove from heat. Cool slightly and fill pancakes.

Tell VK

In order to cook about 10-14 pieces of pancakes (depending on how well you know how to pour the dough into a pan and how thin they will turn out), 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 love about this recipe is the ratio of ingredients. Pancakes are not greasy at all, and they do not need to be lubricated with additional butter.

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

Beat them well with a whisk. So let's say uniformity.

Pour the milk into the egg mixture...

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

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

Sift wheat flour and slowly begin to add to the dough. We will need about 200-220 g of flour. While pouring it, with the other hand, mix the mixture with a whisk to avoid the appearance of lumps.

Thoroughly mix the pancake batter. It should be smooth, silky, without lumps and easy to drain from the whisk.

Now we heat the pan and grease it with sunflower or creamy (as you like) oil with a brush. Butter is great, as it has a creamy-nutty taste, pancakes are tender and fragrant. Just melt 10-20 g of butter in a saucer in the microwave (20 seconds should be enough) and grease before each pancake baking.

I want to give a little advice to those who have just started their culinary journey. With the help of a ladle, we scoop up the dough (about 2/3 of a ladle, depending on the diameter of your pan) and pour it into the center of the pan. Of course, we keep the pan on the weight, there is nothing to beat the stove for, we need it! ;) Now in a circular motion we distribute the mixture over the entire surface. We return to the fire. I tried to capture this moment in the photo. If there is not enough dough, quickly add to the “passes”.

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 somewhere else for a minute and a half. I turn over with a regular plastic spatula, a metal one can damage the surface of the pan. First, I run a spatula around the circumference of the pancake, lifting the edges, and then slip it under the middle of the pancake and quickly turn it over. The board gradually gets hotter and hotter. Therefore, each next pancake needs less time than the previous one, until you turn down the power of the stove. I bake pancakes on medium heat, otherwise you won't keep track of them! In this way we bake the rest of the pancakes.

Let's get to the delicious toppings.

caramelizing apples

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

Put them in a small saucepan.

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

On medium heat, we will begin to caramelize our apples. More precisely, we will cook apples in syrup. Stew the apples in their own juice with sugar for 7-10 minutes. They will become soft and sweet. Optionally, you can add a pinch of cinnamon. Let's take it off the fire.

Pancakes with apple filling

Let's collect the first version of our pancakes. We spread one or two pancakes on a plate, grease with ricotta, spread the 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 filled pancakes. Many guests liked this option, it somehow remotely resembled the taste of strudel, and cinnamon (if you add it) will add spice 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 guests! So, again put a couple of pancakes on a plate and grease them with natural (Greek) yogurt. Pre-cut the fruit (any) into small pieces, spread on top of the yogurt. I used contrasting fruits: sour kiwi and sweet banana and tangerine slices. But here it's a matter of taste. Add your favorite fruits, it can be seasonal, because pancakes can be prepared not only for Maslenitsa! Pour liquid honey on top, if desired, add 1-2 tsp. (the recipe is on the blog!) - this is the very unexpected bonus.

Another version of sweet pancakes is ready. It is very loved by children, it has a pleasant combination of fruits and honey with salty peanut butter. Just a meal!

Unsweetened pancakes

The last version of pancakes — my personal favorite! Everything is very simple, but tasteful! Put pancakes on a plate and grease them with curd cheese. We spread a thin slice of lightly salted salmon or trout, and a handful of arugula next to it. Top with balsamic sauce. I just love it!

These can be thin pancakes with filling! I hope you enjoy my recipes and your family will be satisfied!

Bon appetit and delicious Shrovetide to you! ;)

On Maslenitsa, it is customary not only to eat pancakes of various sizes, roundness, delicacy and color in myriad quantities ...

And lush, but also wrapped in these baked from various symbols of the upcoming warm spring sun, the filling, the recipes of which there are many. Both during the pagan celebration of Shrovetide, and today, the most diverse fillings for pancakes were prepared - sweet, meat, fish (also caviar), salty, from porridge, cottage cheese, eggs, greens, from original unexpected products ...

What delicious toppings for pancakes could you cook for this Maslenitsa? Recall that not only you can serve these to the Shrovetide table, but also stuff tartlets, vegetables from which the core is scraped, halves of boiled large mushrooms, boiled eggs, from which the yolk is removed. Why not “dishes” and an original form for various fillings? Of course, in this case, we mean not 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 toppings

On Maslenitsa, it was not customary to prepare stuffing 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 varied delicious filling for pancakes. For example, such.

A simple filling for buckwheat pancakes. Buckwheat for this filling you just need to boil until cooked, add to it the onion fried in vegetable oil, salt and the filling for pancakes will be ready. You can add fried chopped mushrooms to buckwheat.

Delicious stuffing for cheese pancakes. To prepare it, you need to grate any cheese (preferably homemade), cheese on a grater, add finely chopped greens, salt, one boiled chopped egg. Ready!

Sweet pancake toppings

Simple fillings for pancakes can be made from fruits, dried fruits, sweetened cottage cheese, berries, poppy seeds.

Poppy filling for pancakes for Maslenitsa. 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 one more raw egg to the poppy seed filling. Ready! You can use this original delicious filling for pancakes as intended.

Dried apricot filling for pancakes. Rinse dried apricots, add water and leave to stand on the table for three hours. Then the dried apricots are boiled for five minutes, the water is drained from it, and lightly chopped. To dried apricots, you can add honey, sugar, raisins (wash and hold briefly in water), cranberries, dried raspberries, strawberries to taste.

You can cook stuffed pancakes with a variety of fillings. The filling can be spicy and savory, hearty or sweet. Either way, it will be delicious. In fact, stuffed pancakes are a simpler analogue of pies. Just like pies, they can be fried in a pan with butter or baked in the oven.

Only thin pancakes are used for stuffing, thick pancakes are not suitable. The dough for pancakes, most often, is prepared with milk, whey or kefir, but there are also options for lean recipes. In the latter case, water or potato broth is used as the basis for the test.

The dough for pancakes is made liquid, it should spread freely in the pan. It is better to bake pancakes in a special frying pan with low sides and non-stick coating. To reduce baking time, pancakes can be fried on one side only. Then the stuffing is put on this fried side. And then stuffed pancakes are fried in vegetable oil.

The fillings for pancakes are prepared in a variety of ways. Here the flight of fancy is practically not organic. But the filling must be ready for use. If it is meat, then it is pre-boiled or stewed, and then chopped. Minced meat is fried until tender. Vegetables are stewed.

Spring rolls can be wrapped in a variety of ways. Here are the most popular options:

tubule;
triangle;
an envelope;
bag.

Stuffed pancakes are served cold or hot. In the latter case, they are fried in vegetable oil or baked in the oven.

Interesting facts: in Russia it was believed that a girl could get married only after she mastered the art of making pancakes. Without this skill, the bride was not considered a good housewife.

Stuffed pancakes with minced meat

A very tasty and satisfying dish is pancakes with. Minced meat for his dish can be chosen according to your own taste, it can be prepared from several types of meat, such as beef and pork.

Dough:

280-300 gr. flour;
3 eggs;
700 ml flour;
1 teaspoon of salt.

Filling:

300 gr. minced meat;
1 carrot;
1 onion;
2 tablespoons of vegetable oil;
salt, black pepper to taste.

Pour warm milk into a mixing bowl, break eggs. Salt and mix well, it is better to use a mixer for this. Add the sifted flour, continuing to mix until you get a batter without lumps. Pour vegetable oil into the dough, mix well again and let the dough stand for at least half an hour.

In the meantime, prepare the filling. We clean the onions and carrots. Finely chop the onion, rub the carrot on a fine grater. Fry vegetables in vegetable oil. Then add the minced meat and fry, stirring until the meat is fully cooked. Salt and pepper the filling to taste.

By this time, the dough has infused, we bake thin pancakes from it. Oil the pan once before baking the first pancake.

Advice! If pancakes do not lag behind the pan during baking or are torn, then you need to add a little more flour to the dough.

We put a tablespoon of the prepared filling on the edge of each pancake and fold the pancake into an envelope.

Prepared pancakes are fried in a frying pan, greased with oil, or baked in the oven.

Pancakes with curd

Pancakes with cottage cheese can be made both sweet and salty. In the first case, sugar, vanillin are added to the cottage cheese. You can add raisins, candied fruits or chopped dried apricots or prunes. If you decide to make a salty filling, then in addition to salt, you can add any greens, as well as a little grated cheese. Here is a recipe for making pancakes with sweet curd filling.

3 eggs (2 for the dough, 1 for the filling)
50 gr. sugar (0.5 teaspoon in the dough, the rest - in the filling);
0.5 teaspoon of salt;
300 ml of milk;
300 ml of water;
250-300 gr. flour;
300 gr. cottage cheese;
1 teaspoon of butter;
3 tablespoons of vegetable oil.

We break eggs into a bowl for kneading dough, add salt and sugar (0.5 teaspoon) and 1 tablespoon of vegetable oil. Add milk and water and stir. Add sifted flour, knead until smooth. We bake thin pancakes.

1.5 cups flour;
1 glass of milk;
1 glass of water;
2 eggs;
3 tablespoons of vegetable oil;
0.5 tablespoon of sugar;
0.5 teaspoon of salt;
250 gr. ham;
150 gr. cheese.

Preparing pancake batter: beat eggs with salt and sugar, pour in milk and water. Gradually add the sifted flour, knead the dough until smooth. Pour two tablespoons of vegetable oil into it. We bake thin pancakes from liquid dough.

Grind damp, rubbing it on a grater, set aside a little cheese for sprinkling pancakes. Cut the ham into small cubes. Mix ham and cheese. We spread a tablespoon of the filling on each pancake and fold it into an envelope.

We will bake pancakes in the oven. Lubricate the baking sheet with oil, spread the pancakes, put a little grated cheese on each "envelope". Bake at 200 degrees until the pancakes are browned and the cheese on top is melted.