If you are wondering what to serve pancakes with, then this collection of recipes is for you. The filling for pancakes can be very diverse: meat, fish, vegetable, fruit, chocolate, etc. In general, almost any product found in the refrigerator of an ordinary family can act as a filling for pancakes. And if you choose the right combination of products, the dish will appeal to everyone who tries it.
Spring rolls, the recipes of which are given in this selection, are prepared at home quickly and easily. In the first half of the article you will find 10 recipes for sweet fillings, in the second - 10 savory ones. Choose what you like best.
You can cook any pancakes - with milk, kefir, whey, yeast or without.
Sweet toppings for pancakes
1. Cottage cheese with strawberries and vanilla
Such a filling for pancakes is popular in the summer, during the strawberry ripening season.
Required Ingredients:
- 6-8 thin pancakes with milk
- 250 g cottage cheese (any fat content)
- 2-3 tbsp. l. Sahara
- 2 tbsp. l. sour cream
- 5 g vanilla sugar
Thoroughly mash the curd with a fork. Add sour cream, regular sugar and vanilla, stir everything.
Wash the strawberries and cut into strips.
Fill the pancakes with the filling, roll them into tubes or triangles. Complete the dessert with fresh strawberries.
2. Curd 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 art. l. Sahara
- 2 egg yolks
- condensed milk (optional)
The butter should be slightly melted, at room temperature. Mix it with cottage cheese, raisins, sugar and yolks. Should be a homogeneous mass.
Put the cottage cheese filling on the pancakes and wrap them in an envelope. Fry the pancakes in butter on both sides under the covered lid until they are warm inside (approximately 3-5 minutes).
When serving, you can pour pancakes stuffed with cottage cheese with a small amount of condensed milk.
3. Poppy filling for pancakes
Required set of ingredients:
- 200 g poppy
- 70 g raisins
- 70 g walnuts
- 3 art. l. granulated sugar
Poppy filling for pancakes is prepared according to this recipe as follows:
Soak poppy seeds in boiling water for half an hour. Then drain the water and pass it through a meat grinder.
Soak the raisins in hot water for 15 minutes, then dry them. Chop nuts.
Combine all products, mix. On cooked pancakes, place 1.5-2 tbsp. l. poppy seed filling. Roll the pancakes into a tube.
Such a dessert looks contrasting and even more appetizing if pancakes are sprinkled with powdered sugar and garnished with a sprig of mint.
4. Cherry with cinnamon
Cherry Filling Ingredients:
- 500 g frozen (fresh) cherries
- 4 tbsp. l. Sahara
- 2 g vanillin
- 2 g cinnamon powder
Pour the cherries into a saucepan. Put on fire. Add sugar, vanilla and cinnamon. Stir constantly until juice is released. When the cherry filling begins to thicken, remove the saucepan from the heat and let cool.
Pancakes with cherry filling can be twisted into a tube or folded into a triangle, as you like.
5. Banana with chocolate
What you need to make banana pancake filling:
- 3 bananas
- 100 g dark chocolate
- 30 g butter
- 1 st. l. granulated sugar
Cut the butter into thin slices, add chocolate, broken into pieces, add sugar. Melt the mixture in a water bath.
Peel the banana, cut into thin circles. Place bananas on ¼ of each pancake, which fold into a triangle. On a plate, drizzle the banana pancakes with the melted chocolate.
6. Chocolate cream
For the filling you need:
- 250 g heavy cream
- 200 g dark chocolate
- 3 art. l. Sahara
- 50 g butter
Chocolate filling for pancakes is prepared as follows. Break the chocolate into small pieces, place in a small deep bowl.
Pour the cream into a small saucepan, add sugar, put on fire. Stir the cream constantly. As soon as you bring it to a boil, turn off the burner.
Pour hot cream into bowl with chocolate. After 2 minutes, add the oil and stir until a cream of a homogeneous consistency is obtained.
Spread pancakes with chocolate filling and roll into a tube.
7. Whipped cream and fruit
When deciding what the 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 variant of the pancake filling described below is very, simple and at the same time the dessert will turn out to be very appetizing, bright and tasty.
Required Ingredients:
- 200 ml cream 20-25% fat
- 2 pcs. kiwi
- 150 g fresh strawberries (can be replaced with a banana)
- 70 g sugar
Pour the cream into a deep container, add sugar. Beat with a mixer at the highest speed until a thick, fluffy mass is obtained. This will take about 3-5 minutes.
Peel the kiwi, cut into small cubes or slices. Also chop the washed strawberries.
Fill pancakes with whipped cream topping with pieces of fresh fruit.
8. Curd and jam
Cottage cheese 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 (possible with dried apricots or raisins)
- jam to taste (raspberry, cherry, apricot, etc.)
Everything is extremely simple here. Spread the filling on the pancake. Fold 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 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 cinnamon, stir gently and remove from heat.
Wrap pancakes in the shape of envelopes. Serve with tea, if desired, you can add a treat with sour cream.
10. Cream cheese and fruit
Pancake filling ingredients:
- 200 g cream cheese
- 3 art. l. powdered sugar
- fresh fruit and/or berries (kiwi, raspberry, orange, strawberry, pineapple)
To prepare the sweet cream, beat the buttercream with powdered sugar thoroughly with a whisk.
Peel the fruit and cut into pieces. To make it more convenient to eat, grease each pancake with butter cream, add fruit to taste and roll the pancake into an envelope. And if you want the dessert to look very appetizing, fold an empty pancake into a triangle, apply cream on top with a pastry bag. Add a few pieces of fruit, preferably a different color, and serve 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 the holiday you can form “bags” out of them, securing the top with a green onion stalk (as in the photo).
2. Minced meat
For this pancake filling recipe, you need:
- 300 g minced meat (beef or pork)
- 100 g onion
- 1 fresh egg
- 100 ml water
Peel the onion, cut into small squares. Fry for 5 minutes. Then add minced meat and salt. Roast over medium heat for 20 minutes. At this time, beat the egg with water, pour it into the pan and mix immediately. Brown 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 mushrooms and chicken fillet into small pieces, add to the onion, salt to taste. Saute until the liquid from the mushrooms has evaporated. In the meantime, stir occasionally.
4. Ham, cottage cheese and greens
Recipe Ingredients:
- 300 g cottage cheese
- 200 g good ham
- 30 g sour cream
- ½ bunch fresh parsley
- small bunch of basil and/or arugula
- ½ tsp salt
Salt cottage cheese, mix with sour cream, mash with a fork.
Finely chop parsley, basil and arugula.
Cut the ham into thin strips.
Spread the curd mass on pancakes, sprinkle with herbs and cover with a piece of ham. Roll the spring rolls into tubes and cut each one in half diagonally.
5. Red fish with cream cheese
The fillings according to this recipe are enough for 4-6 pancakes:
- 250 g cream cheese
- 200 g lightly salted red fish
- small bunch of fresh dill
Chop dill and mix with cream cheese. Spread the resulting cream on a pancake, spread the red fish, cut into small pieces, on top. Roll up the pancake and cut it in half.
6. Viscous cheese filling for crispy pancakes
The recipe states the amount of ingredients for 8 pancakes.
- 300 g hard cheese
- bunch of dill
- 120 g breadcrumbs
- 1-2 eggs
- refined sunflower oil
Grate cheese on a coarse grater, add chopped dill, mix.
Put the cheese filling on the edge of the pancake, wrap the edges and wrap tightly into a roll. It is important that there are no holes anywhere, otherwise the cheese will leak out during frying.
Pour 0.5 cm of vegetable oil into the pan, heat well. Dip each pancake first in the beaten egg, then roll in breadcrumbs and carefully place in the skillet. Fry on each side for 1-2 minutes. Lay cheese pancakes out on paper towels to drain excess fat.
7. Veal with vegetables
In this recipe, you can replace veal with other meat - pork, rabbit or duck.
The number of ingredients for the filling for 8-10 pancakes:
- 250 g boiled veal
- 300 g mixed frozen vegetables
- 1 medium onion
- pepper and salt to taste
Finely chop the onion, 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.
Put the stuffing on the previously prepared pancakes and wrap it up.
8. Potatoes with minced meat
For cooking you will need:
- 500 g potatoes
- 200 g minced meat
- 1 bulb
- 100 g butter
- 1 tsp salt
Peel potatoes, cut into several pieces. Boil in salted water until tender. Mash into puree.
Finely chopped onion fry with minced meat. Mix meat with potatoes.
Wrap the potato-meat filling in pancakes. Fry pancakes in butter again until golden brown.
9. Salmon with spinach and feta cheese
Also tasty are spring rolls, whose recipes include red fish and soft cheese. If you add spinach to this combination, you get a uniquely delicious snack.
Product set:
- 300 g frozen spinach
- 150 g lightly salted salmon
- 150 g feta
Cut the salmon fillet into thin oblong pieces.
Defrost spinach, place in a saucepan with olive oil. Simmer until soft.
Crumble the feta, sprinkle it over each pancake, add salmon pieces and spinach. Roll up the spring rolls.
Cut into 2 pieces when serving.
10. Spinach with eggs
You can swap spinach for chives using this pancake topping recipe. It will turn out differently, but also tasty.
Ingredients:
- 4 boiled eggs
- 250 g spinach
- 1 large tomato
- 2 tbsp. l. vegetable oil
Defrost spinach, fry in oil until soft. Cut eggs and tomatoes into small cubes. Mix all the ingredients, salt to taste.
For each pancake lay out 1.5-2 tbsp. l. toppings and wrap.
What filling for pancakes did you like the most, write in the comments. If you have your own, proven and delicious recipes for spring rolls, share with readers. Perhaps it is your cooking option that will be the most original.
Be sure to watch our VIDEO RECIPE of thin and delicious milk pancakes with boiling water, which we carefully filmed for you to make the cooking process easier and more understandable!
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Today we will talk about pancakes, and I will reveal to you all the subtleties and secrets of their successful preparation.
Firstly, you need a good, proven recipe, without which you can experiment with the dough for a long time and still not come to a good result. And I am glad to announce good news for you - the recipe for perfect pancakes, proven over the years, is right in front of you!))
This is my favorite recipe, which I never change))) Pancakes are very tasty, thin, tender and elastic. You can easily wrap any filling in them or serve with sour cream, jam, preserves, condensed milk, and anything. Or dip a hot pancake in melted butter... bliss!)))
The main secret of thin and elastic pancakes, which I discovered for myself a long time ago, is adding a small amount of boiling water to the dough. Due to the fact that pancakes are cooked in milk, they turn out to be creamy in taste, and elastic due to boiling water, therefore, this recipe can also be called boiling water pancakes or pancakes with boiling water :)
Have a delicious breakfast and bon appetit!
Ingredients
| For pancakes in milk with boiling water | |
|---|---|
| eggs | 3 pcs |
| sugar | 1-2 tbsp |
| salt | 1 tsp (without slide) |
| milk | 500 ml |
| flour | 280 g |
| vegetable oil (in the dough) | 2-3 tbsp |
| boiling water | 0,5 cup (to desired consistency) |
| vegetable oil for frying | |
| butter (for greasing the finished pancakes) | |
Everyone in our family loves pancakes very much, but until recently I cooked them only with classic fillings: pancakes with meat, chicken and mushrooms, cheese and mushrooms .... and that's it. Therefore, one fine day I decided that I would gradually master new pancake fillings.
There are so many filling recipes that at least every day cook pancakes with a new filling. I have already prepared most of the toppings for pancakes below, so I can safely say that pancakes with these toppings are 100% delicious.
In this article I will write about unsweetened fillings for pancakes, and there will be a separate article about sweet fillings.
Egg and green onion pancake filling
Ingredients:
- 4 eggs,
- 50 gr. green onion,
- 5-10 gr. dill,
- salt.
- vegetable oil
Cooking:
Boil eggs and chop finely. Mix with finely chopped green onions and dill. Salt and pour a little vegetable oil. Mix well and you are ready to fill the pancakes!
Stuffing for pancakes from boiled sausage
Ingredients:
- 200 grams of sausage "Varenki",
- 0.5 spoons of mustard,
- 50 gr. sour cream
- 100 gr. cheese.
Cooking:
Pass the boiled sausage through a meat grinder, grate the cheese on a coarse grater, add 0.5 teaspoon of mustard, and 50 gr. sour cream. Mix everything, the filling is ready.
Mushroom pancake filling
Ingredients:
- 500 gr. mushrooms,
- 2 pcs. onion,
- salt pepper,
- sour cream.
Cooking:
Cut the mushrooms and fry, when the water from the fried mushrooms evaporates, add finely chopped onions and fry everything together. At the end of frying, salt, pepper and add 2 tablespoons of sour cream. Stuffing pancakes with this is very tasty.
Stuffing for pancakes from the liver
Ingredients:
- 500 gr. liver (chicken or veal),
- 2 bulbs
- 1 carrot
- 3 eggs, salt. pepper.
- mayonnaise
Cooking:
Cut the liver into slices and fry until tender. Separately fry onions and carrots. Coarsely grate boiled eggs, salt and black pepper to taste. Cut the liver into strips (or into a meat grinder, as you like), mix with onions, carrots and mayonnaise.
Onion ham pancake filling
Ingredients:
- onion
- ham
- vegetable oil
- salt pepper
Cooking:
Cut the ham into strips.
Wash and chop the onion.
Season the ham and onion with salt, pepper and fry.
Refrigerate the filling.
Put 1 tablespoon of the filling on each pancake, roll it up with an envelope. Fry the finished pancakes on both sides in a frying pan greased with melted butter.
Pancakes stuffed with carrots
Ingredients:
- carrot
- onion
- vegetable oil
Cooking:
Carrots wash, peel, grate on a coarse grater.
Peel the onion, wash, chop.
Fry carrots and onions in vegetable oil.
Hard boil eggs, chop finely.
Mix carrots, onions and eggs.
Put the filling on the pancakes, roll up the envelope and fry on both sides in the remaining vegetable oil.
Serve pancakes with sour cream.
Stuffing for zucchini pancakes
Ingredients:
- zucchini
- bell pepper
- tomatoes
- vegetable oil
- salt and allspice to taste
Cooking:
Wash the zucchini, peel, cut into small cubes and fry in vegetable oil.
Wash the bell pepper, remove the stalks and seeds, cut into strips, fry in vegetable oil.
Wash the tomatoes, cut into small cubes.
Combine zucchini with tomatoes and bell pepper, salt, season with allspice and simmer for 3-5 minutes. Cool the filling.
Put the filling on the pancakes, smooth. Roll pancakes in quarters, if desired, serve with sour cream.
Pancakes with cabbage and fish filling
Ingredients:
- fresh cabbage
- canned pink salmon
- hard-boiled eggs
- parsley
- vegetable little
- salt and pepper
Cooking:
Finely chop the cabbage and fry in a small amount of vegetable oil. Boil eggs, peel, finely chop.
Salt and pepper the cabbage, add eggs and chopped canned pink salmon, mix thoroughly.
Wash the parsley, dry it, finely chop it, add it to the cabbage and fish filling.
Spread filling over pancakes. Roll the pancakes into an envelope. Serve with sour cream.
Pancakes with cheese and carrots
Ingredients:
- 100 g of hard cheese,
- 1 carrot
- 1 tablespoon of tomato paste,
- 1 hard boiled egg
- 100 g green onions,
- 100 g parsley,
- 30 ml vegetable oil,
- 50 g butter, salt to taste.
Cooking:
To prepare the filling, wash the green onions and parsley and chop finely. Wash the carrots, peel and grate on a fine grater. Peel and chop the egg. Cheese grate on a fine grater. Salt green onions and carrots, mix with tomato paste and fry in vegetable oil for 3 minutes, then add chopped egg and cheese.
Put the filling on pancakes, smooth. Fold the pancakes into quarters and sprinkle with parsley.
Pancakes with pickled mushrooms and potatoes
Ingredients:
- 200 g pickled mushrooms,
- 1 onion
- 50 g mayonnaise,
- 2 tubers of potatoes,
- pepper to taste.
Cooking:
To prepare the filling, finely chop the mushrooms.
Peel the onion, wash, chop finely. Mix pickled mushrooms with onions and potatoes, pepper, season with mayonnaise.
Put the stuffing on the pancakes and roll up the envelope.
Pancakes with fried champignons and sausage
Ingredients:
- 300 g champignons,
- 100 g sour cream
- 100 g boiled sausage,
- 1 apple
- 1 bunch of parsley
- 1 onion
- 70 ml vegetable oil,
- salt and pepper to taste.
Cooking:
To prepare the filling, peel the onion, cut into thin half rings.
Clean the mushrooms, wash, chop finely. Cut the sausage into small cubes.
Mix everything, salt, pepper and fry until cooked in vegetable oil.
Wash the apple, peel, remove the core and cut into small cubes. Wash the parsley, pat dry and chop finely.
Combine onion, mushrooms and sausage with parsley and apple, pepper, season with sour cream.
Put the filling on the pancakes, smooth, roll into envelopes.
Stuffing for pancakes from mushrooms and rice
Ingredients:
- 100 g boiled rice,
- 200 g butter,
- 1 onion
- 50 g butter,
- 1 bunch of green onions
- 2 eggs,
- salt and pepper to taste.
Cooking:
To prepare the filling, clean the mushrooms, wash, finely chop.
Peel the onion, wash, cut into thin half rings.
Combine mushrooms and onions, fry in butter.
Wash green onions, finely chop.
Hard boil the eggs and cut into small cubes.
Mix rice with eggs, green onions, mushrooms and onions, salt and pepper.
Put the filling on warm pancakes, smooth. Roll the pancakes into an envelope. The dish can be served with sour cream at the table.
Stuffing for pancakes with pickled milk mushrooms
Ingredients:
- 250 g pickled mushrooms,
- 2 cloves of garlic
- 1 onion
- 3 tubers of potatoes,
- 1 bunch of green dill,
- 100 g sour cream
- 50 ml vegetable oil,
- 50 g melted butter,
- salt and pepper to taste.
Cooking:
To prepare the filling, peel the garlic, wash, finely chop.
Peel the onion, wash, cut into half rings.
Wash the potatoes, boil in their skins, peel and finely chop.
Wash dill greens, dry, finely chop.
Fry the onion in vegetable oil until golden brown. Combine potatoes with dill, mushrooms, garlic and onions, salt, pepper, season with sour cream.
Put 1 tablespoon of the filling on the fried side of the pancakes, roll the pancakes into an envelope and lightly fry in heated melted butter.
Filling for cheese pancakes with tomatoes and parsley
Ingredients:
- 300 g of hard cheese,
- 100 g tomatoes,
- 100 g parsley,
- 100 g green salad leaves,
- pepper to taste.
Cooking:
To prepare the filling, wash the tomatoes, dry them and cut into small pieces. Wash parsley and lettuce leaves and dry. Grate the cheese.
Put a little cheese on each pancake, a slice of tomato and a sprig of parsley, sprinkle the filling with pepper. Roll the pancakes into an envelope and put them on a baking sheet greased with vegetable oil. Bake in preheated oven for 10-15 minutes.
Serve with green salad leaves.
Stuffing for pancakes from mascarpone with salmon
Ingredients:
- mascarpone (any other cream cheese)
- lemon juice, salt, ground white pepper - to taste
- Dijon mustard
- cold smoked salmon
Cooking:
Mix cheese with diced salmon, lemon juice and mustard, season with salt and ground pepper.
Stuffing for pancakes from cabbage and eggs
Ingredients:
- fresh cabbage
- boiled eggs votes
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.
Pancakes are a universal dish of Russian cuisine; you can wrap different fillings in them and, thereby, get a huge variety of tastes.
Consider interesting gourmet and budget options for stuffing pancakes; the recipes include both sweet and meat, vegetable, and fish fillings. Such an appetizer can be served at the festive table, for breakfast, taken with you on the road or just a bite to eat, because it is not necessary to warm them before eating.
Banana cream filling
A couple of bananas, 50-70 ml of cream and 2 tbsp. grind sugar with a blender. Everything is ready! This is an easy and quick way to stuff pancakes for tea or breakfast.
Read more detailed recipes for such pancakes on the site.
Yogurt and berry filling
You can use fresh berries or frozen ones. Take any to your taste: raspberries, strawberries, blackberries, currants, blueberries, cranberries.
For 100 g of berries you need 3 tbsp. fresh yogurt and 2 tbsp. Sahara. Mix everything and wrap in "flat cakes".
For those who love berries, another recipe for berry pancakes will be a pleasant novelty.
apple filling
To prepare this sweet "minced meat", you will need: apples, honey, walnuts. Calculate the proportions based on the number of your pancakes. For 1 medium apple you need 1 tsp. honey and a small handful of nuts.
- Peel apples and cut into small cubes.
- Pour some vegetable oil into a frying pan and heat it up.
- When the kitchen utensils are hot, put apples, honey and nuts in it. Fry all ingredients for 5-7 minutes.
- Stuff the pancakes with the stuffing.
You can find more options for sweet fillings in our separate article.
How to stuff pancakes: ideas of "economy class"
We all have times when we need to think about saving. But this does not mean at all that you should deny yourself delicious food and eat only insipid banal dishes. Especially for you, we have made a selection of cheap fillings, the products for the preparation of which are available to absolutely everyone.
We will now describe in detail several inexpensive recipes for fillings for homemade pancakes.
Minced chicken liver
Soak a pound of chicken liver in water or milk for 40 minutes. Peel and cut a couple of onions. Heat a little oil in a frying pan, lightly fry the onion, then add the liver. Salt, pepper, you can add spices to your taste.
Fry the liver for 15 minutes. Cool the mass and grind with a blender into minced meat or pass through a meat grinder. Stuff the pancakes with the stuffing.
You can use whole pieces of liver, in which case fry it without onions.
Mushroom stuffing
You can take the cheapest mushrooms - oyster mushrooms. They are also very tasty when cooked well. Rinse half a kilo of oyster mushrooms, cut into thin strips and fry in a pan with onions.
Use the amount of onion at your discretion, but usually 2 heads are enough. You can also add seasonings of your choice.
Fry the mushrooms for 15-20 minutes over low heat, after pouring a little oil into the pan. Cool the finished filling and wrap it in the dough.
For lovers of mushroom fillings, we offer a couple more recipes for your favorite pancakes (in milk) with mushrooms.
Mashed potatoes
A simple and affordable option for stuffing pancakes is the option with mashed potatoes.
Boil a few potatoes, crush them, adding a little butter and milk to them (the latter is not necessary). Wrap the puree in pancakes and a hearty snack is ready.
Zucchini filling
Zucchini is a tasty and inexpensive vegetable. Take 3-4 pieces, peel them, cut into small cubes. Chop a couple of onions and peel 1 clove of garlic. Pour a little oil into the pan, fry the onion lightly, then add the zucchini. Salt, pepper the mass.
Roast vegetables for 15 minutes over medium heat. Then, when the fire is out, squeeze a clove of garlic into the zucchini through a press or just finely chop it. Mix everything. Optionally, you can add chopped greens - the filling is ready.
And a few more variations of pancakes.
Cheese-sausage filling
Use any boiled sausage and cheese. Cut both into small cubes. Stuff the pancakes with the ingredients obtained and put them in the microwave for a few minutes (or in a preheated oven for 10 minutes). This will allow the cheese to melt, making the filling tastier.
To your attention is another original recipe for pancakes with ham and cheese.
Fish fillings for milk pancakes
For this delicacy stuffing, you will need a fillet of salted red fish, melted cheese (any) and herbs (dill, parsley).
- Clean the fish from bones, cut into small slices.
- Chop greens finely.
- Lubricate each pancake in the middle with a small amount of melted cheese, put a piece of fish on top, sprinkle everything with herbs and wrap.
This is a great option for stuffing pancakes for the festive table. Alas, red fish is expensive and it is not always possible to pamper yourself with it on weekdays, but if there is such an opportunity, do not deny yourself the pleasure.
For a festive feast, we offer you a few more recipes for a pancake treat with red fish.
minced fish
You can take any medium sized fish. Boil it until cooked, cool, peel the bones. Add a little chopped greens to the resulting fillet (to your taste).
If you want minced meat juicier, then fry finely chopped onion until golden brown and also add it to the fish. Rub everything with a blender and you can stuff the pancakes with the minced meat.
Toppings for pancakes: ideas for an amateur
Egg stuffing
Hard boil 5-6 eggs. Boil 100 g of rice until cooked. Chop the green onion and dill. Finely chop or grate the eggs. Mix together all the products, salt, pepper - the filling is ready.
Minced beef
Fry half a kilo of ground beef in a pan with onions until tender. Don't forget to add salt and spices. You can add finely chopped greens to the finished meat. Cool the stuffing and stuff pancakes with it.
Exactly the same filling can be prepared from chicken meat. If you want to increase the volume of minced meat, then add a little boiled rice to it.
cucumber stuffing
For this stuffing, you will need cottage cheese (it is better if it is cottage cheese paste), cucumber, herbs, garlic. Grate the cucumber and mix with cottage cheese, add chopped head of garlic there. Salt the filling, mix well and you can wrap the pancakes.
Of course, these are far from all possible options for stuffing pancakes. We have selected for you the most delicious and affordable recipes. You can come up with your own ideas for the filling.
There are no restrictions in this matter - in pancakes, by and large, you can wrap anything you like. Do not be afraid to experiment, because this is how new culinary masterpieces are created.
Bon Appetit!
