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.

Tweet

Tell VK

Looking for ideas on how to make your favorite pancakes for Shrovetide, these 50 pancake fillings will help you with ideas so that a stack of the finest pancakes can turn into a full festive dinner, snack or hearty tea sweetness in half an hour. So that by looking over a long list and comparing it with the existing set of products, it would be possible to prepare spring rolls for every taste without any problems and much hassle.

The general rule for any filling for pancakes is that the filling must be completely prepared. Pancakes are not pies, they are not in the pan or on a baking sheet for long, so the raw filling may not have time to cook. Stuffing pancakes are usually fried on one side, with the filling placed on the fried side, the pancake is wrapped in an envelope or tube and then fried in a pan or baked in the oven until a delicious golden brown crust.

Some housewives fry pancakes on both sides and simply wrap the finished filling in them. At the same time, pancakes can be simply reheated in the microwave. Snack pancakes or pancakes with sweet fillings can be folded into triangles. Another interesting option for serving pancakes with filling is "Russian rolls", when the filling is laid out on thin pancakes fried on both sides, they are rolled up and then cut obliquely. So you need to fry or stew the filling, or compose something from ready-made products - sausages, canned fish, boiled rice, eggs, cottage cheese, fruits or jam.

All 50 pancake fillings can be roughly divided into five sections. Why conditionally? Because any filling is always a combination of several ingredients. You can add mushrooms and vegetables to meat, rice can be either with eggs, or with onions or raisins ... Perhaps the only type of mono-fillings is jam fillings. Let's start?

Sweet toppings

Jam: any jam, preferably thick. If the jam is thin, add a tablespoon of starch or flour and boil.

Cottage cheese with raisins: cottage cheese, steamed raisins, sugar or honey, raw egg - mix and be sure to fry the pancakes with such a filling. You don't have to add the egg.

Chocolate: dark chocolate bar, milk, sugar, butter, fresh or canned fruit - melt chocolate in hot milk, add butter and sugar, stir, add fruit.

Banana: bananas, butter, lemon, sugar - beat butter with sugar, add banana puree and lemon juice. Ideal for cold rolls.

Berry: any berries, a couple of apples, powdered sugar or sugar, a handful of walnuts, a little raisins - combine diced apples with washed and dried berries, nuts, raisins and sugar.

Nut: nuts, milk, a couple of tablespoons of flour, sugar, butter - boil nuts, milk and flour until thick, add butter whipped with sugar.

Cherry with butter cream: pitted cherries, soft cream cheese or cottage cheese, sugar, whipped cream (you can ready-made) - mash cream cheese or soft cottage cheese with sugar, add whipped cream, spread pancakes and put cherries in a row. Wrap it in a straw.

Poppy: poppy seeds, walnuts, raisins, sugar - pour poppy seeds with boiling water, scroll through a meat grinder, add chopped walnuts, steamed raisins and sugar.

Meat fillings

From boiled chicken breast: chicken breast, cheese, onion, a clove of garlic, a couple of tablespoons of sour cream, butter, salt, pepper - stew the onion in butter until soft, add the chopped breast, stew, sprinkle with grated garlic, cheese, salt and pepper and mix with sour cream.

From boiled meat: low-fat boiled meat, a couple of onions, butter, salt, pepper - stew the finely chopped onion in butter until transparent, add the chopped meat, salt and pepper and simmer a little.

From the liver: boiled liver (any), onions, carrots, butter, boiled eggs, salt, pepper - stew onions and carrots in butter, add the liver passed through a meat grinder, chopped eggs, salt and pepper.

Sausage: boiled sausage, hard cheese, sour cream, mustard. Alternatively: ham, cream cheese - pass the sausage through a meat grinder or cut into very small strips, combine with grated or grated cheese, sour cream and mustard.

Minced meat: mixed minced meat, onion, raw egg, salt, pepper, oil - stew the onion in oil, add the minced meat and knead well with a fork, simmer, add the raw egg, salt, and pepper, mix. You can add boiled rice.

Chicken with mushrooms: chicken or turkey fillet, mushrooms (fresh, mushrooms or oyster mushrooms), a couple of onions - chop all the products and stew in butter or vegetable oil.

Smoked chicken: smoked breast, boiled eggs, a can of corn, mayonnaise, salt, pepper.

Meat and cabbage: boiled meat, fresh cabbage, onions, carrots - pass the meat through a meat grinder, stew the cabbage with onions and carrots in vegetable oil, add the meat.

Meat with beans: mixed minced meat, a can of beans in tomato sauce, onions - sauté the minced meat with onions, add the beans with the sauce.

From the liver: boiled light (udder) onion, butter, salt, pepper - pass the liver through a meat grinder and mix with onion, salt and pepper stewed in butter.

Fish fillings

From red caviar: No comments.

From crab sticks and corn: crab sticks or crab meat, boiled eggs, a can of corn, onion, mayonnaise - prepare crab salad and wrap it in pancakes.

From canned fish: canned fish in oil or its own juice, boiled eggs, onions, mayonnaise - mash fish and eggs with a fork, cut the onion into very small cubes, mix everything with mayonnaise.

Salted herring: herring fillet, boiled eggs, onion, mayonnaise - chop everything, mix with mayonnaise.

Herring with vegetables: herring fillet, boiled beetroot, boiled potatoes, boiled eggs, onion, mayonnaise - a variant of “herring under a fur coat”, only all the ingredients are chopped and mixed.

Salted red fish: fillet of salmon or trout (you can use pink salmon or chum salmon, but it will be so soft), melted or soft cream cheese, greens - cut the fillets into thin slices, brush each pancake with cheese, put the fish and herbs, roll into a roll and cut obliquely.

Boiled fish: boiled white fish fillet, boiled eggs, onion, sour cream or mayonnaise - chop, mix with dressing.

Smoked fish: any smoked fish, boiled eggs, green onions, mayonnaise - chop, mix.

From fish fillets and mushrooms: pollock or hake fillets, fresh mushrooms, onion, vegetable oil, cream, salt, pepper - cut fish fillets and mushrooms into cubes, simmer in butter and onion until the liquid evaporates, pour over cream and simmer over low heat until thickened.

From boiled red fish: any red fish, onion, salt, pepper, sour cream or mayonnaise - steam the fish together with onions and spices, separate from the bones, mash and season with sour cream or mayonnaise.

Vegetable and mushroom fillings

Fresh mushrooms: fresh mushrooms (champignons, oyster mushrooms, forest mushrooms) or frozen, onions, butter, sour cream or cream - boil mushrooms or defrost boiled ones, stew onions in butter, add mushrooms, simmer until the liquid evaporates, you can skip through a meat grinder, add sour cream or cream with flour.

From dried mushrooms: dried mushrooms, boiled eggs, onions, oil - soak the mushrooms in advance, rinse well, boil and pass through a meat grinder, add onions, stew everything in oil, add boiled eggs.

From dried mushrooms and rice: dried mushrooms, a glass of boiled rice, onions, vegetable oil, salt, pepper - soak the mushrooms, boil in the same water, rinse, stew the onions in oil, mix with mushrooms, rice and spices.

From dried mushrooms and sauerkraut: dried mushrooms, sauerkraut, onions, vegetable oil, spices - as in the previous recipe, prepare the mushrooms and onions, simmer the cabbage separately until soft, combine. You can take fresh cabbage.

From cabbage and eggs: fresh cabbage, boiled eggs, onions, vegetable oil - chop the cabbage finely, simmer in oil, add mashed eggs.

From carrots with cheese and apple: fresh carrots, hard cheese, apple, green onions, mayonnaise - finely grate cheese and carrots, mix with finely chopped apples and onions, mix with mayonnaise.

From potatoes: mashed potatoes, green onions, boiled eggs - chop onions and eggs and mix with potatoes. Instead of green onions, you can take onions fried in oil.

Beans with vegetables: boiled or canned beans, any vegetables, hard cheese, garlic, salt, pepper, oil - chop vegetables and stew with garlic in oil, add beans and mash, salt and pepper.

Beetroot with nuts: boiled or baked beets, walnuts, garlic, mayonnaise, soft cream cheese - grate beets, add chopped nuts and garlic, season with mayonnaise. Brush the pancakes with cheese, put the beets, wrap in a roll and cut.

From zucchini: fresh zucchini, onions, hard cheese, vegetable oil - stew the zucchini until cooked together with onions in butter, mix with grated cheese.

Filling of cottage cheese, cheese and eggs

From cottage cheese with dried fruits: dried apricots, prunes, raisins and / or dried cherries (you can take either one ingredient or a mixture), cottage cheese, sour cream, sugar, raw egg - chop dried fruits, mix with cottage cheese, sour cream and sugar.

From cottage cheese with garlic: cottage cheese, garlic, herbs, mayonnaise, hard cheese - chop the food and stir.

From cottage cheese with bananas: cottage cheese, bananas, sour cream, sugar - crush everything and mix.

From cottage cheese with pickles: cottage cheese, pickled or pickled cucumbers, bell peppers, garlic, herbs - cut cucumbers and bell peppers into cubes, combine all the ingredients.

From cottage cheese with red caviar: cottage cheese, sour cream, caviar, herbs - grind the cottage cheese with sour cream until smooth, gently mix with caviar and chopped herbs.

Egg and ham: raw eggs, milk, ham, butter - make an omelet from eggs and milk, fry it, chop it, mix with chopped ham.

AND from eggs and hard cheese: boiled eggs, cheese, herbs - grate all the ingredients on a grater, chop the greens, mix.

Egg and green onion : boiled eggs, green onions, sour cream.

Cheese with tomatoes: hard cheese, tomatoes, herbs, salt, pepper - grate the cheese, cut the tomatoes into slices, chop the herbs, mix the cheese, herbs and spices, put on pancakes, put a couple of tomato slices and wrap. Bake in the oven.

From feta cheese with garlic: feta cheese, greens, garlic, green onions - chop the herbs and garlic and rub with feta cheese.

How do you like our 50 pancake fillings? Agree, the choice is huge. However, on our site you can find even more interesting options. Visit us more often!

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

If you are an experienced hostess who does not need detailed step-by-step recipes for making delicious pancake fillings, with photographs and explanations, but simply “toss up the idea” of a dish in time, I will save you 20 minutes of time and immediately, at the beginning of the article, I will post the most popular and original delicious toppings for pancakes 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 preheated frying pan, first fry the onion, then add the minced meat - all equally - and fry.
• Filling "Student"- Mix boiled rice with minced meat from boiled liver.
• Pancake filling - "Babushkina"- Cottage cheese with raisins and chopped apples.
• Sweet filling for pancakes - "Gourmet"- Ground poppy is mixed with sugar, milk, egg and boiled until jam is thick. (this is a wonderful old filling).
• Another sweet filling - "Sweetheart"- Thick jam or marmalade.
• Simple filling - "Village"- Chop fresh cabbage very finely, and simmer in oil with onions.
• Exotic filling for pancakes - "Caucasian style"- Eggplants are cut into small cubes and stewed with tomatoes and garlic. Warm filling is seasoned with grated cheese.
• Delicious filling for pancakes - "In French"... Chopped mushrooms and onions are stewed with sour cream.
• Filling "Royally"- with red caviar, caviar and sour cream and herbs.
• Filling "Spicy"- with "Fitaki" cheese. Crush chopped parsley and dill with a crush, add garlic and beat thoroughly with cheese, let it brew and grease the pancakes.
• Pancake filling "Amateur"- with Korean carrots and grated hard cheese.
• Filling for sweet pancakes "Nut"- cut 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 baking - " Old Russian "- while one side of the pancake is fried - pour any filling into the second in small pieces: mushrooms, fish, meat, vegetables, herbs, onions - and, turning over, fry the other side. The filling is "baked" inside the pancake.

About pancakes and pancakes

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

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

Pancake dough recipes I will not give here - I just described them in detail in the article, choose not very "perforated", but thin, for example, or.

We will assume that we have already baked the pancakes and are now thinking - what would be delicious to 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 do the pancakes themselves.

However, there is another option - when we make pancakes for future use, for example, we do not plan to eat them right away, but we will freeze them - then there is no difference at all what to cook in advance - filling or pancakes ...

Minced meat fillings for delicious pancakes and pancakes.

All of us, probably, have made this simple filling for pancakes more than once - a filling from minced meat. Well, it would seem, what tricks and secrets can there be? We take the ready-made minced meat, fry it with onions and spices in a frying pan and put it as a filling in our pancakes. It's that simple!

Actually, the whole process can be described in the following photo - we took raw minced meat (any), onion, oil for frying (sunflower) and to add juiciness (butter) - grind 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 ones:

1 The pancake filling is made with raw minced meat and raw onions, fried in a pan. 2 The stuffing for pancakes is made from boiled meat, which is pre-boiled, cooled, and only then turned through a meat grinder (you can use raw onions, you can - with already fried ones). Such minced meat can be dryish and too crumbly, then you can use the additives listed below. 3 For juiciness, you can add a couple of tablespoons of sour cream to the minced meat filling and stew the meat with it in a 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 the boiled meat more juicy, there is one "trick" - after the end of cooking, do not get it out of the broth right away, 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 a little together and add half a glass of milk. Putting out the resulting mixture over medium heat, stirring constantly, we get, in fact, minced meat in a white milk sauce. This will make it thicker, more convenient for stuffing pancakes. The filling will not spill out of the pancakes during the meal and will have a juiciness and "richness" of taste. 5 Now let's see what is often added to minced meat (besides onions and spices) for large volumes and a variety of flavors. Often add 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 cereals in fillings! For example, I often do a mixture of minced meat, buckwheat, carrots and onions- it is very tasty and unusual. You can even take a mix of different types of cereals - there will be a very interesting taste and surprise effect for your guests, who will try to understand for a long time what you stuffed your pancakes with?

6 Also do mixture of minced meat with onions and boiled egg... For 1 kg. minced meat is boiled about 5-6 eggs. Chop them finely with a knife and mix with the minced meat already fried in a pan.
7 Many people love stuffed pancakes minced meat and carrots with onions... Finely grate the carrots and fry them with finely chopped onions. And only then mix it with the ready-made fried minced meat and stew together for a couple of minutes. I personally really like this filling, I just respect carrots :-), and some believe that carrots will give the filling a sweetish taste with meat, they say, it does not go well. Well, again, it's a matter of your taste. Carrots add juiciness to pancake filling and a special taste.
8 Carrots can be replaced with many other types of vegetables- can be done with cabbage, celery stalk, with herbs, broccoli, etc. What will your imagination and taste tell you! But still, do not get carried away - meat in this filling should play a major role, and vegetables, cereals, herbs, eggs, etc. - nevertheless, they are just additives that only improve the taste and add additional juiciness to the meat filling.

Filling for chicken liver pancakes - a step by step recipe with a photo.

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

Chicken liver is a very popular product, it is more tender in taste and composition than beef or pork, but you can use any kind of liver for this filling - the essence does not change. There is nothing complicated, first we will make the filling from the liver, while it cools down, we will bake our pancakes. The oven will be the most common - with milk, but certainly - thin. It is easier to wrap a large amount of filling in a thin pancake. And the more filling, the tastier, everyone knows this 🙂

For pancakes, we'll take:

• 2 eggs
• 2.5 cups 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 down while we cook the pancakes). Remove the film from the liver, cut out solid inclusions, veins, leaving only the pulp.
2 Chop the onion and liver into medium pieces and place the onion in a skillet with butter.
3 When the onion is lightly fried, add the pieces of liver to it.
4 When the liver is ready (no red juice will be released during the cut), it will take about 10 minutes, let it cool down a little. And then - crank it through a meat grinder. If the filling is dry for your taste, add butter or sour cream to it.
5 Now let's make the pancakes in a quick way. Add salt, sugar and eggs to warm milk. Whisk the mixture with a whisk or blender.
6 Add the flour sifted through a fine sieve in small portions to the dough, continuing to stir it with a whisk.
7 Place the pan to heat. When there are no lumps in the dough, add a little more sunflower oil to it and mix well.
8 The dough is ready. We begin to bake pancakes in a well-heated, lightly oiled frying pan, frying them on both sides until golden brown. Here's a stack of pancakes we got. Minced liver is also ready for further exploits.

9 It remains to wrap the minced meat in ready-made pancakes in any way convenient for you.

10 Ready-made stuffed pancakes must be additionally fried in butter, on both sides, in a 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, probably the most frequent dish with pancakes on my table! More often, of course, this is a sweet filling (that's why it is so popular!), But you can mix cottage cheese with herbs and season with salt - this is also very tasty!

Let's take a closer look at interesting options for sweet fillings with cottage cheese!

For example, like this -

For a sweet and aromatic curd filling, we 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 at will

Pound cottage cheese in a bowl until pasty. Add sugar or powdered sugar, vanillin, a spoonful of lemon juice and the zest of half a lemon for flavor. You can add a little heavy cream, sour cream or even ghee for juiciness, but this is not necessary.

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

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

An even more delicious version of the curd filling!

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

Pancakes with curd filling "Hungarian".

If thin pancakes are divided into two portions, grease 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 cottage cheese), twist them in open tubes, put on a plate, cutting off the uneven edges, and sprinkle with a little powdered sugar - you can get such an exquisite dessert - delicious and beautiful.

Cottage cheese and raisins filling.

You can add a handful of raisins previously soaked in cold water to the curd (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 that the lack of the necessary products in the refrigerator ... 🙂

I write about the mass for the ingredients - it's entirely a matter of your taste and the amount of pancakes you plan to make. Someone loves very sweet, someone does not, someone will get a sour apple, someone - sweet, and cottage cheese can be different in taste - from delicate, sweetish, to - sour taste. Therefore, add sugar as you wish and taste.

Let's take:

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

First, let's make a common curd base for the filling. Let's crush the cottage cheese so that there are no pieces, until smooth. Add 1-2 tablespoons of sugar (powdered sugar can be used), vanillin, or a couple of tablespoons of cream or ghee. But I'll tell you a secret - and without them everything works out great! The apple will give us the juiciness we need.

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

1 OPTION- rub the apples on a coarse grater (peel the peel!), Add a spoonful of sugar and simmer a little in a pan with a piece of butter and a spoonful of cinnamon - 10 minutes over medium heat. Cool it down. In a pancake, wrap 1 tablespoon of cottage cheese filling plus 1 tablespoon of apple-cinnamon mixture. We wrap the pancake with an envelope (as in the photo). Fry on both sides like pies in butter. When serving, you can sprinkle with icing sugar.
2 OPTION- apples (you can take a peach, pear) cut 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. Fill pancakes with curd mixture, fry, decorate with apple mixture when serving on top.

It is very good to add a spoonful of lemon juice and a little grated lemon peel to apples, when they are languishing in a pan, for taste - the aroma will be simply unique!

Curd filling for pancakes can be savory. 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 to our pancakes. Where does the filling come from such an unusual reddish color? And this is already a secret ingredient, see it in the list of filling products.

But first, a few words about the pancakes themselves. Since they will not be sweet with us, you can not add sugar to the dough at all. But finely chopped greens must be added by mixing it into the pancake dough just before preparing the pancakes. For the rest - ordinary thin pancakes, which we have discussed more than once with you, for example, here

But back to the stuffing. What needs to be prepared:

• 100 g of cottage cheese
• 6 sun-dried tomatoes, finely chopped
• 4 tablespoons olive oil
• 1-2 teaspoons of cumin
• 1-2 cloves of garlic
• 1-2 carrots, boil or bake, then chop
• salt and pepper

There is nothing difficult in preparing the filling - we collect all the ingredients from the recipe and mix them in a blender to a paste. Pre-crush the garlic with a crush. Put the resulting filling on a pancake, twist it with a tight tube, press it slightly to keep its shape. Put on a plate and serve.

Ingredients:

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

Cut the ham very finely. Rub the cheese on a coarse grater. Finely chop the greens. Mix everything, salt and pepper to taste. For the bunch, you can not add anything, because, although the filling will crumble during the cooking process, but 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, best of all in a closed way - in an envelope or a closed roll, and fry in a skillet with a little butter - until golden brown.

These pancakes can be stored in the refrigerator for a couple of days in a cold, not fried form, they can be placed in the freezer for any shelf life, practically. Serve them hot and well "toasted", then the filling with cheese will show itself in all its taste!

And here is another similar version of such a filling -

Filling for breaded pancakes - egg, cheese and ham.

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

How to make such pancakes and such filling:

We take all the same ingredients as in the previous recipe, but we add greens to the pancake dough (only half a bunch of dill or green onions, finely chopped) - and boiled eggs into the filling - 5 pieces.
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 (crackers or ready-made bread 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 the 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 Place the filling on the finished pancake as shown in photo 3: first a round slice of ham, then 2 round slices of eggs, sprinkle with cheese on top. 4 Roll the pancakes into an envelope as usual and start breading. Pour dry breading into a separate plate. In the other - a mixture of eggs and salt. 5 Brush each pancake with a beaten egg and salt, can be dipped in egg mixture, can be brushed. 6 Dip in breading and fry in a skillet with butter. Serve these pancakes hot.

These pancakes with delicious filling and crispy crust turn out to be very unusual.

Filling for pancakes with mushrooms - "Pancake bags"

For the mushroom filling we need:

• champignon mushrooms 500 g
• onion 2 pcs.
• processed cheese "creamy" 100 g
• pepper
• greens
• onion feathers

Cooking like this:

1 Wash green onions and mushrooms thoroughly and dry slightly. Mushrooms, if they are champignons, it is better not to wash, but simply peel off the skin - this way they will not take excess water. 2 Cut the mushrooms into cubes of medium size and fry in a pan with oil for about 10 minutes. When the water evaporates from them, add the chopped onions. Fry until tender. We set to cool. 3 Mix the melted cheese with finely chopped green onions (or other herbs). Mix the cooled mushrooms with this mass. Salt and pepper to taste. 4 Put 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 greens. 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, absolutely any filling can be placed in such bags. On a festive dish, pancakes bags look very original and intriguing!

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

We need:

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

Cooking this delicious filling is 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. A well-toasted onion is the best choice for a delicious chicken filling! It is good to add a little curry here - it goes well with the chicken and will give a beautiful yellow tint to the entire filling. Add salt and pepper to taste. Dry chili peppers can be added for flavor.

Mix the finished onion with the minced chicken, salt and pepper, if there are not enough of them. We 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 spoil after defrosting.

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

Still, I decided to insert another recipe for pancakes, which I have not yet described anywhere - a recipe for buckwheat pancakes. And we will make the filling for it from delicious fish - lightly salted salmon with cottage cheese. Mmm .. this is delicious!

To get such beautiful and delicious buckwheat pancakes, we will have to tinker with the dough (yeast dough). But do not be afraid of difficulties, everything is not at all difficult for such experienced chefs as 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 g fresh yeast
• 0.5 tsp salt
• 2 tsp Sahara
• 2 tsp butter, melt
• 3 tbsp vegetable oil

1 Sift the 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 - take a high capacity immediately. Heat 2 2 cups of milk to warm temperature. Add yeast, sugar there, mix everything and add the resulting mixture to the sifted flour. Add 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 the whipped egg whites and vegetable oil to it. Stir until the dough is smooth. Leave in a warm place for another hour. 4 Bake, an hour later, 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 the very "cherished holes" that many housewives want to achieve in the process of making pancakes will appear. 5 Put the pancakes in a pile and start making the filling.

For the filling, take:

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

6 Rub the cottage cheese through a sieve, add sour cream, a small pinch of salt, finely chopped dill and mix well until pasty. 7 Grease the pancake with the curd mass, put the salmon slices on it and roll it up. It will be even tastier if you serve pancakes with sour cream, garnished with herbs.

How beautifully and quickly you can wrap spring rolls - Video Tip.

Probably, it's 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 a good mood and your pancakes stuffed with a wide variety of fillings will certainly work out!

On Shrovetide, it is customary not only to eat innumerable quantities of pancakes of various sizes, roundness, delicacy and color ...

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.