There you are ready-made recipe carefree life: go to the kitchen, open the freezer, take out a bag of stuffed pancakes, quickly defrost them, then fry on butter and serve. Oh, yes, while taking a comfortable position in your favorite chair and getting ready to receive a bunch of thanks and enthusiasm - no joke, literally in a couple of minutes you drew a delicious dinner out of nowhere. Or a treat for unexpected guests? Or maybe a convenient "brake" for a child on an excursion to another city? Be that as it may, but stuffed pancakes are that semi-finished product that will help out in a variety of situations (although what kind of "semi" is it? Completely ready-made food, only frozen in this context).
In general, the recipe is simple: fry thin pancakes - a lot, wrap the filling in them - different, leave some "for now" - not a little and not modestly, because they will eat like for the first time, pack the rest in different container-bag-containers and hide it in the freezer. And then - put on a crown and get ready for the fact that from now on you will be at your best in any situation.
5 easy recipes for thin pancakes
You probably have your own recipe for thin pancakes, which you use from year to year. And this is great, constancy is a sign of mastery: it means that this option suits you completely. However, try giving other ideas a chance - what if there is a recipe for perfect thin pancakes somewhere that you don't know yet? Can you afford to miss it?
Classic pancakes with milk and eggs
The recipe is rich. At first glance, it may seem that the amount of eggs offered in the recipe is sheer waste, but believe me, it is quite justified: the pancakes come out thin, elastic and curl well with the filling.
Ingredients:
1 glass of milk;
1 tbsp. l. Sahara;
1/2 tsp salt;
about 2 tbsp. l. flour;
vegetable oil for frying pancakes.
We mix the eggs with milk properly - do not beat, foam is not needed, but mix the millet until completely homogeneous. Add salt, sugar, butter, add flour, knead until smooth - the dough will be pouring, stringy, but not thick.
Heat the pan well, grease it with a thin layer of oil before frying the first pancake, pour a few spoons of dough, distribute it over the entire surface of the pan. As soon as the edges of the pancake are golden and the center is dry, turn over to the other side and fry until golden.
Custard pancakes with kefir
These pancakes are usually slightly thicker than pancakes with milk, however, they are softer, tender and delicate. The choice is yours.
Ingredients:
1.5 cups flour;
1.5 cups of kefir;
1.5 cups of boiling water;
1.5 tbsp. l. Sahara;
1/2 tsp soda;
2/3 tsp salt;
vegetable oil for frying.
We mix kefir, eggs, salt, sugar, soda and butter until a homogeneous viscous mass - it should be smooth and even slightly shiny. After that, in a thin stream, without stopping to stir the dough, pour in boiling water.
Fry pancakes the usual way- heat the pan well, grease it before the first pancake, pour a small amount of dough, fry until golden brown and dry center, then turn it over to the other side and fry a little more so that the pancake is browned on the second side.
Put the finished pancakes in a stack.
Thin Yeast Pancakes for Vegetarians
The recipe is perfect if you are visiting with vegan friends or fasting. Pancakes come out, of course, more modest in taste than ordinary ones, but this is easily corrected with the help of the filling.
Ingredients:
2 glasses of warm water;
1 tsp dry yeast;
1.5 tbsp. l. Sahara;
1 tsp salt;
1.5 cups flour;
vegetable oil for frying.
Mix water with yeast and sugar, leave for 10 minutes to activate the yeast. After that, add salt, oil to a bowl (a few tablespoons - the amount depends on the quality of your pan), flour and knead a smooth, pleasant dough. We leave it for about an hour in a warm place, then slightly stir the mass that has increased in volume. Fry the pancakes as usual - pour a small amount of dough into the center of the preheated pan, shaking the pan, let it spread over the entire surface, fry until the pancake is dry on top, turn it over, bring it to golden color and on the other side.
If desired, water can be replaced with any plant milk (poppy, soy, almond, pumpkin), non-acidic juice or tea.
Photo from webpudding.ru
Thin potato pancakes
The recipe, of course, is not the most classic, however, very interesting. Pancakes come out tender and rich in taste, with a characteristic potato flavor. A great option for stuffing with savory fillings.
Ingredients:
250 g mashed potatoes;
250 ml of milk;
2/3 tsp salt;
100 g flour;
a handful of finely chopped greens;
2-3 cloves of garlic;
vegetable oil for frying.
Pound mashed potatoes into a homogeneous mass with eggs and salt, add butter, pour in milk. Mix, add flour, bring to homogeneity. At the end, add finely chopped greens, squeeze out the garlic.
Fry pancakes on both sides over medium heat until firm golden brown. Turn over carefully - the pancakes are quite tender.
Photo from webpudding.ru
Pancakes with spinach
Very nice pancakes! Thanks to their rich green color, they look original and unusual: when choosing a filling, give preference to contrasting products, and the pancakes will not only be tasty, but also incredibly beautiful.
Ingredients:
400 ml of milk;
200 g flour;
1 tbsp. l. Sahara;
1/2 tsp salt;
1/3 tsp soda;
a large bunch of spinach;
a handful of finely chopped parsley;
vegetable oil for frying.
Wash the spinach, dry it, cut into strips and place in a blender bowl. Grind into gruel. We rub the resulting mass through a sieve - we only need juice.
Mix the juice with milk, add eggs, salt, sugar, soda, butter, mix until smooth, add flour and mix again. Add finely chopped greens and leave the dough alone for 15-30 minutes to develop gluten.
Fry in a well-heated frying pan like ordinary pancakes - on both sides, until golden brown.
Photo from webpudding.ru
15 unsweetened fillings for stuffed pancakes:
- Twisted boiled meat with fried onions.
- Rice, boiled eggs, green onions.
- Cottage cheese, dill, garlic.
- Boiled eggs, cheese, garlic, mayonnaise.
- Ham and grated cheese.
- Fried mushrooms with onions.
- Crab sticks, cream cheese.
- Fish caviar.
- Lightly salted red fish, cream cheese.
- Mashed potatoes, smoked chicken (turkey) meat.
- Liver stuffing.
- Braised cabbage, ham or sausages.
- Asparagus and feta.
- Fried or pickled eggplants, onions.
- Mashed potatoes with fried onions, carrots, celery.
10 sweet fillings for stuffed pancakes:
- Cottage cheese, a raw egg, sugar.
- Poppy, grated with sugar and nuts.
- Prunes, dried apricots, raisins, twisted through a meat grinder.
- Fruit and berry jams and marmalades, homemade preserves.
- Fresh berries and fruits with whipped cream.
- Bananas and liquid chocolate.
- Apples slightly stewed in a pan with cinnamon and honey.
- Coconut flakes blended with condensed milk or heavy whipped cream.
- Nutella-type chocolate spreads.
- Lemon or lemon curd twisted with sugar.
Five ways to wrap the filling in pancakes
How do you wrap the filling in pancakes? Most often we are talking about banal rolls - simple and tasty, what else is needed? However, it happens that you still need something! Guests, for example. Or a family holiday. Or just a good mood - why not experiment a bit?
Classic "rolls"
Simple science: a couple of spoons of filling are placed on one edge of an unfolded pancake, the side edges are wrapped inward, after which the rest of the pancake is rolled up into a roll. And try somehow not to put the filling on the edge, but spread it on the surface of the whole pancake and only then roll up the roll. A trifle, but very significant for taste ready meal: Thanks to this trick, the filling will be evenly distributed throughout the pancake, rather than lying in a piece somewhere on the side.
Triangles
You have to tinker, but it's worth it! The first thing to do is cut the pancakes in half. Then we put half of the pancake on the board with the round part towards us. On the left, about 1/3 of the entire area, lay out the filling, forming a triangle (base at the top, acute angle at the bottom). We make the first fold - from left to right we fold the third part of the pancake, the upper cut is even, docked with the folded part. We make one more turn - now the part of the pancake, which already has the filling, folds down: we get a triangle with "rags" sticking out at the top. So we hide them inside - in the formed envelope.
It may sound a little complicated, but believe me, having tried and understood the principle, you will make such triangles automatically.
Mini rolls
The perfect snack for one bite! Neat mini-stuffed pancakes just go to your mouth! If there is a dish with such "babies" on the table, it will be empty first. In general, remember and do not tell anyone, there will be your company secret: put a stack of pancakes in front of us, cut them all into 4 parts (in half, then in half again). Then we take the first quarter, put it at an acute angle away from us, place a spoonful of the filling on a wide base, wrap it in the usual way. Fry tiny pancakes before serving in butter or bake in the oven.
"Pouches"
Perhaps this is the simplest and quick way stuff the pancakes. Put the filling in the middle of the pancake, raise the edges up and collect in the center, tie with a feather of green onions or a sprig of parsley-dill. Done, you can serve. It is beautiful, however, it is completely inconvenient to eat without appliances. But this is fixable if you have a fork with a knife at hand.
"Envelopes"
Nothing special, but quick and convenient for some types of filling - for example, mushroom stuffing with cream. We unfold the pancake, put the goodies in the middle, wrap the edges in four movements - like an envelope. Simple and affordable. Do not forget to fry before serving!
Five fun ideas for serving stuffed pancakes
Of course, stuffed pancakes are tasty and appetizing in and of themselves, but sometimes, for one reason or another, you need to diversify the serving of your usual dish. Let's think about how you can serve what is usually served without any special frills, by simply warming up (at best, frying) and putting it on a plate.
Pancakes in batter
Simple idea, but very worthy! Dip the pancakes in batter or simply bread and fry them - and you have a festive version of the dish ready. Treating guests to pancakes with minced meat does not seem to be comme il faut, but dip them a couple of times alternately in an egg and crackers and deep-fry them - a completely different calico!
Pancakes baked with sauce
Sour cream mixed with any tomato sauce. Mustard, a couple of eggs, some cream. Orange juice, honey, chili, olive oil... Mix foods that seem suitable for you, put the pancakes in a pan, pour the resulting sauce and bake. This is delicious!
Portion "stumps"
Stuffed pancakes can be cut into small cubes (up to 2-3 cm high) and put on a dish "standing". The resulting "stumps" look beautiful with herbs, lemon wedges, whipped cream. By the way, this way of serving pancakes with caviar is very successful: grease each pancake with cream cheese, roll it up, cut into portions, “put” on a plate, and put a spoonful of caviar on top of each “hemp”. Very impressive!
Pancake grid
For those who are not indifferent to beautiful food, we can recommend making mesh "bags" for stuffed pancakes... To do this, part of the pancake dough must be poured into a plastic bottle, make a small hole in the cork, through which pour the dough into the pan in a thin line, "drawing" a grid. After you have baked this pancake on both sides, use it to wrap the finished stuffed pancake.
It is in such an openwork "mesh" that the filling is wrapped. Usually in a lettuce leaf.
Three in one
When the usual serving of stuffed pancakes gets bored (and this may be, believe me!), There is another simple solution: fry thin pancakes, cooking three different fillings(preferably contrasting in color - for example, cottage cheese, poppy seeds, cherries), take three pancakes, wrap three tubes with three fillings, and then put all three together in one pile and wrap them in the fourth. Cut in half - the cut will have a mosaic of stunning beauty.
Separately, I would like to remind you about pancake cakes - in fact, these are the same stuffed pancakes, only in a slightly different presentation. You can't talk about which is better and which is worse: sometimes it is more appropriate to put a very catchy on the table snack cake, and there are situations when portioned pancakes are more convenient. The choice is always yours, the main thing is to remember that it always exists.
In general, delicious stuffed pancakes for you! Smooth and beautiful, and so that inside, in addition to the filling, love and happiness must be hidden.
Perhaps the most popular variation of stuffed pancakes is the favorite pancakes with cottage cheese. As for me, pancakes with cottage cheese are just a great breakfast, tasty and healthy at the same time.
The best breakfast is pancakes. Even better - if they are filled. One of my favorite recipes is peach pancakes. If you take juicy peaches and make pancakes the right way, you get great!
Pancakes with honey agarics are delicious pancakes with such a fragrant filling that not only your home, but also those of your neighbors will gather for its smell. I am telling you how to cook pancakes with honey agarics! ;)
Pancakes with cherries - delicious dessert pancakes stuffed with berries and butter cream... Incredible delicious dessert, which everyone is capable of preparing. A simple recipe for pancakes with cherries is for you!
Pancakes with meat and mushrooms (in our country they are called leaflets) - very tasty dish from all familiar ingredients. Tastier than pancakes I have not tried it - and you, for sure, too :)
Hearty spring rolls are a fairly simple dish. By adhering to this recipe, pancakes are always thin, tasty, even, beautiful and well suited to fill them. various fillings.
Another option for delicious pancakes. An excellent appetizer for lovers of Russian cuisine and pancakes in particular.
Recipe for pancakes with mushrooms or spring rolls - making pancakes with mushroom filling in sour cream.
Pancakes with red fish are a luxurious dish that is not ashamed to be festive table submit. And if you also cut them beautifully, you get the most real Russian rolls :)
Pancakes with meat recipe - making pancakes with meat filling... An incredibly tasty snack popular in Russia and European countries.
Pancakes with cabbage are now served in many cafes - this is a very dish for vegetarians and for those who are trying in every possible way to introduce more vegetables into the diet. Read how to cook!
Pancakes with cottage cheese are an excellent breakfast. Delicious, healthy and nutritious, and very easy to prepare. I am telling you how to make pancakes with cottage cheese.
Pancakes with salmon are a great appetizer for a festive New Year's table... In addition to salmon, other filling can be added to pancakes, for example, cheese or caviar.
Recipe for making thin pancakes with ham, boiled eggs, onions and olives. Beautifully decorated ham pancakes can be a great snack on a festive table.
The recipe for making pancakes with caviar.
Sometimes for an afternoon snack or Saturday and Sunday breakfast you want something sweet, made of dough and so that you can eat normally. Pancakes are such a dish for me. Especially pancakes with caramel apples.
Pancakes with chicken liver and pear - these are very original pancakes with a very unusual taste. They leave the table, as a rule, with great success. Try it!
There is nothing better than the classics of culinary art :) Therefore, everyone should know and be able to make pancakes with minced meat. After all, all housewives have a secret delicious pancakes... So I share mine :)
Pancakes stuffed with yogurt and berries are the favorite pancakes of our children. However, my wife and I also respect these pancakes, so every Sunday they are on our table :)
I really love Belarusian potato pancakes. Do you love them too? Then try potato pancakes with mushrooms. You will like them very much.
Recipe for making Korean pancakes with onions and carrots.
Potato pancakes with meat are so yummy! An excellent winter dish, hearty, high-calorie, warming in any frost. Making potato pancakes with meat is easy - here's my recipe!
Pancakes with cucumbers can be served as cold appetizer chilled. The filling for such pancakes consists not only of cucumbers, but also salad, cottage cheese, spices. Prepare flour pancakes. Go!
Pancakes with minced meat are perfect for a hearty lunch and dinner. Any mince is suitable for pancakes - chicken, beef, pork. These pancakes are delicious to eat with mushroom and onion sauce. Try to cook at home!
Pancakes - versatile dish... They can be fried for future use, cooked with sweet, salty, sour filling, create tubes or envelopes from them. I suggest a recipe for pancakes with minced chicken... Try it!
Liver for pancakes with liver can be prepared for future use and frozen until occasionally. We will prepare the liver filling for pancakes from lung and liver. And we will make flour dough for pancakes. You will also need vegetables.
Pancakes and pancakes are baked, probably all. They are eaten with sour cream, prepared with various fillings. Pancakes with meat are a very satisfying, tasty dish. They can be served as a standalone meal for a family dinner.
Pancakes with garlic and cheese - the appetite comes from just the smell! Pancakes are incredibly tasty and aromatic. And preparing them is easy, simple and quick. Recommend!
Pancakes with meat are a hearty tasty dish for the whole family. My grandfather bakes pancakes on Sundays and invites everyone to dinner. This is our family tradition. Pancakes are different, but with meat - favorite.
And again the pancakes. Probably, we will never get tired of this marvelous old Russian dish... Pancakes with sour cream, jam and honey with a bite. Pancakes stuffed with various fillings.
Pancakes with chicken are tender and hearty dish, which can be served for breakfast, lunch and dinner. It will appeal to both small and old. Chicken pancakes are good with sour cream, butter, mushroom sauce.
Pancakes with salmon can become not only an excellent hot dish, but also a beautiful and delicious snack... To do this, they must be twisted with a tube, cut into rings and fastened with a toothpick. Go!
A variant of the vegetarian pancake filling is champignons. These mushrooms are easy and quick to cook, you can even eat them raw! Pancakes with champignons are tender, juicy and aromatic. Try it!
The recipe for stuffed pancakes. It is very pleasant to please your family with such pancakes.
Svetlana Markova
Beauty is like a precious stone: the simpler it is, the more precious!
Content
These ruddy suns are a traditional Russian dish that accompanies Orthodox and pagan holidays: you just have to remember Maslenitsa. They are loved by people of all ages, the number of their recipes is in the hundreds, but is it possible to eat pancakes on a diet and are their low-calorie variations with bran, cereals and different kinds flour? What components of pancakes can harm the figure, and how to keep yourself from getting better from rice?
The benefits and harms of pancakes
The main danger in this dish during a diet (and weight loss in general) is its calorie content, mainly due to the presence of flour in the recipe. Traditionally, it is wheat, recognized as "useless" for the body, since it is deprived of all useful properties inherent in the grain due to too thorough cleaning. Only fast carbohydrates remain, which provoke sharp rises in sugar, and they are already hitting the figure. Especially dangerous Wheat flour from this position when dieting in diabetics.
Where else are the benefits and harms of pancakes? Consisting of:
- Sugar is a forbidden food on all diets, which also adds calories to them.
- The oil in which pancakes are fried adds calories and unhealthy fats, especially if it's sunflower oil.
- Yeast - is present in some pancake recipes; in all diets, it is also prohibited, because provoke fermentation in the intestines.
- Milk - definitely useful product due to the high proportion of calcium, however, lactose, which is a sugar, does not benefit the figure.
- Eggs are needed in moderation by the body as a source of protein.
Pancakes with a diet
Taking into account the calorie content of this baking ( yeast pancakes in milk - about 217 kcal per 100 g), during weight loss, it is not welcome. If you are considering eating pancakes on a diet that involves cutting calories harshly, it's best to ditch the idea. With a low-carb diet (sports drying, BUCH, etc.), such a dish is also prohibited, but it is used in the Ducan diet, only by special recipe... However, if you are interested in whether it is possible to eat pancakes while losing weight according to the rules of a healthy diet, then they are allowed with some reservations:
- eat in the morning;
- take light fillings;
- revise the composition;
- do not get carried away with obesity.
Diet pancakes
If you look again at foods that are particularly harmful to your figure, and exclude them from the recipe, you get pancakes for a diet, or more precisely, less dangerous for losing weight. First of all, such a dish completely loses sugar, which only has the function of creating a sweet taste - the consistency of the dough does not lose anything. If you have a sweet tooth, add a spoonful of honey, but it's better to come up with a filling made of fruits or berries - it will not be worse.
Diet pancakes imply a few more modifications to the basic recipe:
- They are yeast-free - add baking soda / baking powder for splendor.
- They are prepared for non-stick coating to avoid using fats. If the pancakes stick to the pan, brush with a napkin with a drop of olive oil.
- Taken skim milk, and preferably lactose-free, or water.
- For pancakes, coarse flour is used, preferably not wheat. If there is no finished product, you should buy a coffee grinder and grind all the cereals or flakes (brown rice, buckwheat, oatmeal are good).
Pancakes according to Ducan
A diet on which this dish replaces losing weight with bread and does not let you get bored without tasty additions to tea or breakfast is Pierre Ducan's weight loss system. At the attack stage, which is the starting one and implies a rapid decrease in volumes, flour is prohibited, but special pancakes according to Ducan are allowed. They can be prepared with or without bran, with starch, in water, in kefir. The taste is different from the classic, but it is a good alternative from which you will not get fat while dieting.
Dukan bran pancakes
A simple option that is used as a bread substitute and is combined with vegetable fillings - unleavened bran pancakes according to Dukan. If you crave sweets, add a sweetener, but doctors advise you to stay away from such foods as much as possible on your diet. The composition of these pancakes is devoid of harmful components:
- oat and wheat bran (3 tbsp. l. in total);
- lactose-free milk - half a glass;
- small egg.
The cooking process is standard, it makes no sense to describe it step by step. It is only important to add that to the correct pancake consistency, the dough is diluted with boiled water, and if the egg is large, you can remove the yolk - so you will also reduce the calorie content of the pancakes. The working mixture before frying (use a special pancake maker so as not to take oil) must be left for half an hour so that the bran swells in the liquid.
Pancakes on Dukan on kefir
You can completely refuse milk during this diet, giving preference to kefir. Look carefully at the list of components to keep it as short as possible. Making low-calorie pancakes on kefir according to Dukan is easy:
- Pour 2 tablespoons of starch and any bran with a glass of fresh kefir of minimum fat content and forget for an hour.
- When the pancake dough changes its consistency (the bran is swollen), add a couple of small eggs, a little salt. You can add sweetener for a sweet taste.
- Add water for a thinner consistency and bake the pancakes as usual.
Pancakes according to Dukan without bran
The density of such baked goods is slightly higher than that of the classic, so it is similar to American pancakes. The basis of Dukan pancakes without bran is starch (rice or corn) and skim cheese which are taken over a tablespoon. Milk is added to them (it is desirable to keep the fat percentage at the level of 1.5%) and boiling water, which in total should be about 150 ml. For the elasticity of the pancakes, egg white is introduced into the dough. Splendor can be given with slaked vinegar soda.
Oat pancakes
Among all types of flour that are used in a diet, in order to increase the benefits of baking and reduce - harm, oatmeal deserves special love of the housewives. It can be made from rolled oats, and some do not even grind them, although oat pancakes then they will be denser and less tender. Keep in mind that baked goods will have a bitterness due to their base. If you keep pondering whether pancakes can be eaten on a diet, here are 3 options that are definitely allowed. The frying process is not described, because it is standard.
Flourless oatmeal pancakes
This baking option has a low GI, so it is well suited for diabetics. If we consider the composition, then these pancakes from oatmeal flour-free are almost identical to traditional yeast-free, but they are savory and slightly denser. Cinnamon and vanilla essence add flavor and aroma, which can be left out - these are optional elements. The dough must stand before frying so that the ground (through a blender) oatmeal swells, otherwise there will be lumps.
The composition is as follows:
- a glass of large oatmeal;
- a glass of milk mixed with water;
- egg;
- some soda and salt.
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 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. Mix the finished mushrooms with minced meat, add 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. Pass 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, you can 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. Mix everything until pasty. Spread the pancakes and wrap them in a tube or a closed tube.
They will be very tasty if you bore them for 10 minutes in the oven, in a clay pot.
Filling for herring pancakes
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 pc fresh cucumber, can be replaced with pickled
Preparation:
1.Grate the 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 tbsp sour cream, we 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 is 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 cover with an envelope. Fry on both sides in a preheated pan. Serve with sour cream.
Cabbage filling with mushrooms
We need:
- pancakes
- 1 piece of 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 onions 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 the 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
- greenery
- 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, water 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(fused)
- 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 put 1/2 tsp on top. red caviar.
Egg filling 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
Preparation:
1. Three boiled eggs on a coarse grater.
2. Green onions chop, 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, form bags, tie with onion feathers. Onion feathers, pre-scald with boiling water. Or, we wrap it up with a double triangle.
Mushroom filling for pancakes
Mushroom filling
We need:
- pancakes
- 300 - 400 g champignons
- 1-2 onion heads
- 1 tsp dry garlic
- 1/2 tsp Italian herbs
- salt to taste
- 1-2 tbsp sour cream
Preparation:
1. Chop the champignons and fry with onions in a pan. Add dry garlic, Italian herbs, salt, season with sour cream. Put out a couple of minutes and you can remove from heat. Cool and stuff the pancakes in any way.
Mushroom filling with mashed potatoes
We need:
- pancakes
- 1 head of onion
- 300 g mushrooms
- 300 g mashed potatoes
- vegetable oil
Preparation:
1. Cut the onion into half rings and fry until light golden brown.
2. Cut off the legs of the mushrooms and finely chop the mushrooms. Add to the onion and simmer until the liquid evaporates.
3. Put the mashed potatoes in the mushrooms, mix everything, remove from heat. Cool slightly and stuff the pancakes.
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