If you are an experienced housewife who does not need detailed step-by-step recipes for making delicious pancake fillings, with photos and explanations, but just “throw an idea” of a dish in time, I will save you 20 minutes of time and immediately, at the beginning of the article, I will lay out the most popular and original delicious toppings for pancakes in one list.
- Stuffing for pancakes "Spring"- Diced boiled eggs and green onions.
- Filling "Satiable"- The same boiled eggs, but onions - onions, fried in oil.
- Filling "Meat"- In a preheated 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 - "Grandma"- Cottage cheese with raisins and chopped apples.
- Sweet stuffing for pancakes "Gourmet"- Ground poppy is mixed with sugar, milk, egg and boiled until jam is thick. (this is a wonderful old stuffing).
- Another sweet topping "Sweet"- Thick jam or jam.
- simple stuffing - "Rustic"- Chop fresh cabbage very finely, and stew in oil with onions.
- Exotic stuffing for pancakes - "In Caucasian"- Eggplants are cut into small cubes and stewed with tomatoes and garlic. Warm filling topped with grated cheese.
- Delicious filling for pancakes "In French". Chopped mushrooms and onions are stewed with sour cream.
- Filling "Royally"- with red caviar, with caviar and sour cream and herbs.
- Filling "Piquant"- 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.
- Stuffing for pancakes "Amateur"- with Korean-style carrots and grated hard cheese.
- Recipe for sweet pancakes "Nutty"- cut pieces of three oranges into cubes, mix with walnuts and a couple of tablespoons of honey, let stand for a while, and then stuff pancakes and fry in butter.
- Pancakes with spicy - " According to 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 second side. The filling is “baked” inside the pancake.
About pancakes and pancakes
Live and learn! I recently heard from one culinary “tele guru” that there is a difference between the concepts of “pancake” and “pancake” (all my life I thought that this was just a variant of the same word!). This means that the maxim is voiced as follows: “pancake” is a thick pancake that is not intended for wrapping stuffing 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 reviewed different recipes (we read pancakes, we mean pancakes), now it's time to fill them with delicious fillings and see what ways to wrap the fillings in pancakes, as well as serve them to the table.
Pancake Dough Recipes I won’t 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 pancakes and now we are thinking - what would be tasty 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 take care of the pancakes themselves.
However, there is another option - when we make pancakes for the future, 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 ahead - the 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 - minced meat filling. Well, it would seem, what tricks and secrets can there be? We take the prepared minced meat, fry it with onion and spices in a pan and put it in our pancakes as a filling. Everything is simple!
Actually, the whole process can be described by the following photos - we took raw minced meat (any), an onion, oil for frying (sunflower) and to add juiciness (creamy) - we chop 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:
1 Stuffing for pancakes is made from raw minced meat and raw onions, fried in a pan. 2 The filling for pancakes is made from boiled meat, which is pre-boiled, cooled, and only then rotated through a meat grinder (you can use raw onions, you can use 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 purpose, you can add a piece of butter or a couple of tablespoons of the broth in which our meat was cooked.To make boiled meat more juicy, there is one “trick” - after cooking, do not immediately take it out of the broth, let it cool right in it. Well, take 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 a little all together and add half a glass of milk. Stewing 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 pancakes during the meal and will have juiciness and "saturation" of taste. 5 Now let's see what is often added to minced meat (except onions and spices) for large volumes and a variety of tastes. Often added boiled rice, a little, about 1/4 of the total volume of minced meat (although this is a matter of taste).By the way, do not be afraid to experiment with cereals in the 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 - your guests will have a very interesting taste and surprise effect, who will try to understand for a long time what you stuffed your pancakes with? 
6 Also do mixture of minced meat with onion and boiled egg. For 1 kg. minced meat boil about 5-6 eggs. Finely chop them with a knife and mix with minced meat already cooked in a pan. 
7 Many people love spring rolls minced meat and carrots with onions. Finely rub the carrots on a grater and fry with a finely chopped onion. And only then mix with ready-fried minced meat and simmer for a couple more minutes together. I personally really like this filling, I just respect carrots :-), and some people think that carrots will give the filling a sweetish taste with meat, they say, it doesn’t go well. Well, again, it's up to your taste. Carrots add juiciness to the filling for pancakes and a special taste. 
8 Carrots can be replaced by many other types of vegetables- can be done with cabbage, celery stalk, greens, broccoli, etc. What will tell you fantasy and taste! But still, you should not get carried away - the meat in this filling should play a major role, and vegetables, cereals, herbs, eggs, etc. - still just additives that only improve the taste and give additional juiciness to the meat filling.
Stuffing for pancakes from chicken liver - 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 that are in an easily digestible form). But, unfortunately, not everyone loves it for its specific smell. My daughter, for example, cannot stand liver at all, and only pancakes with liver are an exception!
Chicken liver is a very popular product, it is more delicate in taste and composition than beef or pork, but you can use any kind of liver for this filling - the essence will not change. There is nothing complicated, first we will make the filling from the liver, while it will cool down - we will bake our pancakes. The oven will be the most common - in milk, but definitely - thin ones. It is easier to wrap a large amount of filling in a thin pancake. And the more toppings, the tastier, everyone knows that 🙂
For pancakes we will take:
- 2 eggs
- 2.5 cups of milk
- 1.5 cups sifted flour
- 2 tbsp Sahara
- 3 tbsp sunflower oil
- salt 1 tsp
For the pancake filling:
- about 0.5 kg. chicken liver
- 1 large onion
- vegetable oil for frying
2 Cut the onion and liver into medium pieces and send the onion to a frying pan with oil. 
3 When the onion is lightly fried, add pieces of liver to it. 
4 When the liver is ready (no red juice will stand out during the cut), it will take about 10 minutes, put it to cool a little. And then - crank through a meat grinder. If the filling is too dry for your taste, add butter or sour cream to it. 
5 Now let's quickly make pancakes. Add salt, sugar and eggs to warm milk. Beat 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 continuously with a whisk. 
7 Put the pan on heat. When there are no lumps in the dough, add a little more sunflower oil to it and knead well. 
8 The dough is ready. We begin to bake pancakes in a well-heated, lightly oiled pan, frying them on both sides until golden brown. Here we have such a pile of pancakes. 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.
Sweet curd filling for delicious pancakes.
I love this filling for pancakes very much, pancakes with curd filling are probably the most frequent dish with pancakes on my table! More often, of course, this is a sweet filling (that's why it's so popular!), but you can mix cottage cheese with herbs and season with salt - it's also very tasty!
Let's take a better look at interesting options for sweet fillings with cottage cheese!
For example, like this -
For a sweet and fragrant 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 of your choice
Grind cottage cheese in a bowl to a paste-like state. 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 melted butter for juiciness, but this is not necessary.
Wrap the filling in a pancake, in any way convenient for you. If you like hot fried pancakes - wrap so that the filling does not leak out, and fry in butter.
But you can wrap the pancake with an ordinary open tube so that the curd filling is visible and decorate on top with any fresh berries and, if desired, sprinkle with powdered sugar or sour cream. Very beautiful and ornate!
An even more delicious version of the curd filling!
You can take heavy cream and beat it until a stable foam, then gradually beat in powdered sugar and cottage cheese - you get an airy tasty filling, similar to the most delicate cream for a cake!
Pancakes with cottage cheese filling "Hungarian".
If thin pancakes are divided into two portions, spread 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 with open tubes, put them on a plate, cutting off uneven edges, and sprinkle lightly with powdered sugar - you can get such an exquisite dessert - tasty and beautiful. 
Curd and raisin filling.
You can add a handful of raisins pre-soaked in cold water to the cottage cheese (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 hold back your imagination here, except perhaps 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 number of pancakes you plan to make. Someone likes very sweet ones, some do not, someone will get a sour apple, someone - sweet, and cottage cheese can be different in taste - from tender, sweetish, to - sour in taste. Therefore, add sugar according to your desire and taste.
Let's take:
- Fresh cottage cheese - 1 pack
- Apple - 2-3 pcs.
- Sugar - 2 tbsp. spoons
- Cinnamon - 1-2 teaspoons
- Vanillin - 1 sachet
- Butter - 50 gr.
- Lemon optional
First, we will make a common curd base for the filling. We will grind the cottage cheese so that there are no pieces, until a homogeneous mass. Add 1-2 tablespoons of sugar (you can use powdered sugar), vanillin, you can add a couple of tablespoons of cream or melted butter. But I’ll tell you a secret - and without them everything goes great! The apple will give us the necessary juiciness.
Now we can go 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 down. In a pancake, wrap 1 tablespoon of the curd filling plus 1 tablespoon of the 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 powdered 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. We stuff the pancakes with the curd mixture, fry, when serving on top, decorate with the apple mixture. 
In apples, when they are languishing in a pan, it is very good to add a spoonful of lemon juice and a little grated lemon zest for taste - the aroma will be simply unique!
Cottage cheese 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 add a wonderful spicy taste to our pancakes. Where does such an unusual reddish color come from? And this is already the secret ingredient, look it up in the list of stuffing 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 kneading it into pancake dough immediately before making pancakes. The rest are ordinary thin pancakes, which we have discussed with you more than once, for example, here
But back to the stuffing. What you need to prepare:
- 100 g cottage cheese
- 6 sun-dried tomatoes, finely chopped
- 4 tablespoons olive oil
- 1-2 teaspoons of cumin
- 1-2 garlic cloves
- 1-2 carrots, boiled or baked, then chopped
- 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. Crush the garlic first with a crusher. We spread the resulting filling on a pancake, twist it with a dense tube, lightly press down to keep its shape. Put on a plate and serve.
Ingredients:
- Ham -200 -300 gr.
- Hard cheese - 200 gr.
- Green onion - a bunch
- Dill - bunch
- Salt, black pepper to taste
Cut the ham very finely. Grate the cheese on a coarse grater. Finely chop the greens. Mix everything, salt, pepper to taste. For a bunch, you can not add anything, because, although the filling will crumble during the cooking process, with further heating-frying the pancakes, the cheese will melt and bind the filling, make it juicy, fragrant and very tasty.
Wrap the pancakes, preferably in a closed way - an envelope or a closed roll, and fry in a pan 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 period of storage, practically. Serve them hot and well “brown”, then the cheese filling will reveal itself in all its flavoring beauty!
And here is another similar version of such a filling -
The filling for breaded pancakes is made from eggs, cheese and ham.
It seems to be - almost the same ingredients - but it looks completely different!
How to cook such pancakes and such a filling:
We take all the same ingredients as in the previous recipe, but we will add greens to the pancake dough (only half a bunch of dill or green onions, finely chopped) - and boiled eggs - 5 pieces to the filling.
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 breading mix)
Cooking process:
1 Boil and cool 4 eggs in cold water (leave one egg raw for breading). Cut the ham and eggs into thin circles, grate the cheese on a coarse grater. 2 Pancakes Prepare according to any recipe for thin pancakes, but add finely chopped dill (or other greens) directly into the dough at the last stage of cooking. Bake pancakes, before each new pancake - stir the dough from the bottom so that the flour and greens 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 egg slices, sprinkle with cheese on top. 4 Fold 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 Lubricate each pancake with a beaten egg and salt, you can dip in the egg mixture, you can grease with a brush. 6 Roll in breadcrumbs and fry in a pan with oil. These pancakes are best served hot.
It turns out such pancakes with delicious filling and crispy crust - very unusual. 
Stuffing for pancakes with mushrooms - "Pancake bags"
For the mushroom filling we need:
- champignon mushrooms 500 g
- onion 2 pcs.
- melted cheese "creamy" 100 g
- pepper
- greenery
- bow feathers
Cooking like this:
1 Rinse green onions and mushrooms thoroughly and lightly dry. Mushrooms, if they are champignons, it is better not to wash, but simply peel off the skin - so they do not take excess water. 2 Mushrooms cut into medium-sized cubes and fry in a pan with oil for about 10 minutes. When the water evaporates from them, add chopped onions. We fry until ready. Let's chill. 3 Mix melted cheese with finely chopped green onions (or other herbs). Mix the cooled mushrooms with this mass. Salt, pepper to taste. 4 Put the filling on the pancake and wrap it with a bag, tying the top of the "bag" with a green onion feather or any long sprig of greens. You can use cheese strips for these purposes (from smoked pigtail cheese). It is best to form such pancake bags from still warm pancakes that have not cooled down.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 will need:
- Chicken fillet - 0.7 -1 kg.
- Onion 5-7 pcs.
- Butter 1 tbsp.
- Olive oil -3-4 tbsp.
- for the broth Celery roots, parsley, carrot, onion
- Spices - Salt, bay leaf, black pepper, Curry, hot pepper pod
Preparing 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.
So that the filling does not turn out dry - you need to add more onions. Peel and brown 5-6 onions, or rather, even fry in oil until golden brown. For a delicious chicken filling, it is a well-fried onion that is most suitable! It’s good to add a little curry seasoning here - it goes well with chicken and will give a beautiful yellow tint to the whole filling. Add salt and pepper to taste. For flavor, you can add a dry pod of chili pepper.
Mix the prepared onion with minced chicken, salt and pepper if they are not enough. We will start the pancakes with filling and fry on both sides, if we plan to serve immediately. But these pancakes can be frozen in the freezer, they hold their shape well and their taste does not deteriorate after defrosting.
Buckwheat pancakes with cottage cheese and salmon - a variant of the 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 the most delicious fish - lightly salted salmon with cottage cheese. Mmmm.. it's very tasty!
To get such beautiful and tasty buckwheat pancakes, we will have to tinker with dough (yeast dough). But do not be afraid of difficulties, everything is not at all difficult for experienced chefs like 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 gr. fresh yeast
- 0.5 tsp salt
- 2 tsp Sahara
- 2 tsp butter, melt
- 3 tbsp vegetable oil
For the filling, take:
- 200 g cottage cheese
- 2-3 tbsp. l. sour cream
- half a bunch of dill
- 250-300 g lightly salted salmon
How beautifully and quickly you can wrap spring rolls - Video Tip.
It's probably time to stop .. Although there are a lot of recipes for pancake fillings! Have a nice tea party with pancakes and a pleasant pastime at the stove. Do everything with the mood and your pancakes stuffed with a wide variety of fillings will certainly turn out!
Beautiful openwork and delicious pancakes are not actually obtained by everyone, but even those who are not quite experienced strive for such perfection of their culinary product. To achieve this quality, today many culinary sites on the Internet have come to the aid of novice housewives, which describe in detail the step-by-step procedures for preparing dough for pancakes, as well as baking them.
Meanwhile, experienced chefs, who can already boast of their culinary experience, do not stop improving, and each time they are interested not only in new recipes for making pancakes, but also in new original ideas, in which pancakes are, of course, the main ingredient. Everyone has their favorite recipe for making them. Some cook pancakes in milk, others in water, but in any case they are delicious. Usually, to prepare openwork pancakes, we use 3 cups of milk (water), 3 pieces of chicken eggs, 3 tbsp. sugar, a pinch of salt, 2-3 tbsp. vegetable oil and 1 cup flour. Always leave the prepared pancake mixture for 15 minutes to stand before baking. This amount of ingredients is designed for 30 pieces of ready-made pancakes.
An excellent appetizer option is pancakes with chicken. In this case, chicken meat is the original filling, which is no less appetizing than the meat filling, but lighter. And if you remember the original traditions of making pancakes, you can also cook an interesting and tasty dish - pancakes with chicken with salt. If you want to know the secrets of cooking such dishes, then welcome to our website.
Chicken Pancake Recipes
Recipe 1: Chicken Pancakes
This original dish with tender chicken meat filling will appeal to everyone, especially children.
Required Ingredients:
- cooked pancakes,
- boiled chicken breast - 0.5 kg;
- milk - 2 cups;
- flour - 1 tbsp;
- parsley, salt and pepper, olive oil.
Cooking method:
Pour olive oil (2-3 tbsp) into the pan and gently fry the flour. It is necessary to fry on a small fire and constantly stir the flour so that it does not burn from below. The flour has already turned golden, which means it's time to add milk to it in a thin stream, constantly stirring. Make sure that you do not form lumps, because such uninvited guests will spoil the appearance of your dish. Bring to a boil and season with salt and freshly ground (preferably) black pepper. Boil the sauce over low heat for 5 minutes. Finely chop fresh herbs, boiled breast, mix and add to the sauce. Let's let it simmer for another 2 minutes, cover with a lid and leave for 5 minutes so that all our ingredients get to know each other well.
While the filling is infused, we will spread the pancakes. Then put 2 tsp on each of them. toppings, wrap the pancakes with an envelope and lightly fry each of them in olive oil. Serve hot and fresh immediately.
Recipe 2: Pancakes with chicken and sour cream
For this dish, cooks recommend using not chicken breast, but chicken thighs, and preferably homemade. To do this, you need to boil 2 pieces of thighs for 1 hour. Attention! As a result, you can get 2 dishes - a delicious broth, to which it will be enough to add noodles, respectively, pancakes with chicken.
Required Ingredients:
- 2 boiled chicken thighs;
- onion - 1 pc;
- sour cream - 3 tablespoons;
- vegetable oil - 2 tablespoons;
- salt and pepper;
- pancakes - 10 pcs.
Cooking method:
Ready boiled thighs, remove from the broth and let them cool. Lubricate the meat with sour cream and set aside for 1 hour in the refrigerator - let it marinate. Then you need to chop the onion and fry it in vegetable oil until golden brown. Select the onion from the pan and fry the thighs on all sides in the same pan. Separate the meat from the bones and add the fried onions to it. Season to your liking with salt and pepper, and to make the filling even juicier, it is recommended to add broth to it. We bring the filling to a homogeneous state and we can begin to spread 1 tbsp on each pancake. fillings. For taste, you can also add finely chopped green onion feathers to the filling.
We wrap the pancakes in the form of cabbage rolls, that is, we tuck the bottom of the pancake, then we wrap it from one end inward, then from the other end and twist it. Ready-made pancakes are served hot to the table.
Recipe 3: Pancakes with chicken, mushrooms and cheese
An excellent combination of filling ingredients will make your dish not only tasty and appetizing, but also original.
Required Ingredients:
- chicken fillet - 0.5 kg;
- champignons - 400 g;
- onion - 1 pc;
- hard cheese - 300 g;
- fresh herbs and 40 g of butter.
Cooking method:
First, we cut the onion and chicken into small cubes. If desired, you can skip both ingredients through a meat grinder - this will reduce the time for preparing the products. We will add spices to the minced meat according to your taste. It can be vegeta, basil, chili pepper, oregano, etc., everything is up to you. Naturally, do not forget about salt and ground pepper - you can’t do without them. Melt the butter in a frying pan and lay out the prepared filling. Cover the pan with a lid, and simmer the filling over low heat until browned. Now we need to slice peeled champignons and fry them in oil. Season with salt and pepper and add fresh chopped herbs. Coarsely chop the hard cheese on a grater and combine with all the other ingredients. Mix gently and taste. If necessary, you can add any spices to your taste.
Put the finished filling (1 tbsp) on each pancake, wrap it in an envelope and twist it into a tube. Now we need a baking dish. Lubricate it with butter and beautifully lay out the prepared tube pancakes in a row. Put a little butter on top of the pancakes and send them to an oven preheated to 180 C * for 10, maximum 15 minutes. We serve a hot dish to the table with a cup of aromatic tea.
- To make the filling for pancakes even juicier, it is recommended to add a little broth to the cooked meat and leave it for 5 minutes - the meat should absorb all the liquid.
- If at the final stage you bake stuffed pancakes in the oven, then when baking pancakes, you can fry them only on one side, on which you put the minced meat.
Pancakes are a traditional Russian dish that both adults and children adore. This dish is especially in demand on Maslenitsa - on this day, every self-respecting housewife is simply obliged to cook pancakes.
The most familiar fillings for pancakes are cottage cheese, jam, condensed milk, honey and sour cream. But pancakes are such a versatile dish that you can have absolutely any filling! Depending on the filling, pancakes can be served on the table as an independent (and main) dish, or as a dessert.
There are two ways to serve the filling for pancakes. The first way, the most traditional and familiar to the Russian table, is twisting the filling inside the pancake or folding the pancake into an envelope.
Rolling pancakes is suitable for simple fillings: jam, condensed milk, cottage cheese. For complex fillings of several ingredients, folding the pancake into an envelope will be optimal.
The second method, most likely, was borrowed from the buffet: a plate of pancakes is served separately, and various toppings are placed next to it. This method is very good when receiving guests - everyone can choose the filling to taste.
I offer several delicious pancake toppings that you should definitely try.
COTTAGE FILLINGS
Stuffing of cottage cheese and dried apricots / raisins / prunes.
Pour boiling water over dried apricots, raisins or prunes and let it brew for about 20 minutes. This is necessary so that the dried fruits are steamed and become softer. In the cottage cheese, add the egg yolk, finely chopped dried apricots (raisins / prunes) and sugar to taste.
Cottage cheese filling with sour cream
We wipe the cottage cheese through a sieve, add a little fat sour cream, salt and sugar to taste and mix everything thoroughly. There should not be too much sour cream, otherwise the cottage cheese will soon flow.
Curd-banana filling
Mash two bananas with a fork until smooth. Add cottage cheese and a little condensed milk.
Crepes with cottage cheese filling go well with jam, which can be placed next to it as a sweet sauce.
MEAT FILLINGS
Chicken Stuffing
Boil the chicken breast, cool and cut into small pieces. Fry onions and carrots in vegetable oil until cooked and mix with chicken meat. Salt, pepper to taste. If desired, champignons can be fried along with onions and carrots. Let the filling cool down.
With liver sausage
Fry onions and carrots in vegetable oil. A few minutes before the readiness to add chopped liverwurst. When frying, liverwurst begins to melt and becomes like mashed potatoes. After cooling, the mass will harden a little and become convenient for filling pancakes.
With chicken liver and eggs
Rinse the chicken liver and cut into small pieces. Roll in flour and fry in vegetable oil with onions until tender. Boil chicken eggs and cut into cubes. Pass the chicken liver through a meat grinder and mix with boiled eggs.
Unusual stuffing with smoked chicken
Lettuce leaves, bell pepper, cucumber, parsley and smoked chicken finely chop, add a little mayonnaise, salt and pepper.
CHEESE FILLINGS
Stuffing with champignons and cheese
Fry the onion and chopped mushrooms in vegetable oil, salt, pepper and let cool slightly. Grate hard cheese on a coarse grater and mix with the fried mixture.
Hot filling with suluguni cheese
Grate suluguni cheese, add finely chopped parsley and dill to it. The filling is laid out on pancakes in the process of their preparation. Turn the pancake browned on one side and put the filling in the middle. While the pancake is baking, the cheese will begin to melt. Add a little (at the tip of a knife) butter and fold the pancake into an envelope right in the pan. Turn over again and bake a little. Delicious and unusual pancake is ready!
Let's say you need a good recipe for delicious pancakes, but where can you find it? For example, the site http://4damki.ru/retseptyi/kak-sdelat-testo-dlya-blinov/ describes 9 step-by-step recipes for preparing this wonderful dish.
Chicken pancakes are the main dish for a delicious lunch, breakfast or dinner.
Summer is in full swing, but the heat is late. We offer a warm welcome with warm hugs. As the main dish, we will prepare a simple and hearty meal - pancakes stuffed with chicken meat, onions and carrots. All this will be served under a cheese crust with sour cream.
We will not learn how to bake pancakes today. For those who need it, we recommend the following articles:
For those who prefer tried and tested recipes for making pancakes, experience is in hand. That is, armed with her personal culinary experience, the hostess prepares pancakes or pancakes in milk, water, kefir, boiling water, etc. Any pancakes are suitable for wrapping chicken stuffing in them.
Chicken pancake recipe
The filling for chicken pancakes is simple and unpretentious in execution. There are several ways to make it. The taste depends on how the chicken is cooked. Any part of it will do: breast, thighs, shins.
There are different types of chicken used:
- baked
- boiled,
- smoked,
- fried.
There are options for chicken pancakes with minced chicken.
It is not necessary to buy special chicken for the filling. You can use the meat that is left over from yesterday's lunch or dinner.
Complement the stuffing for chicken pancakes with fried onions and carrots. Many add mushrooms and cheese. So, of course, tastier, but also more expensive. If mushrooms need to be purchased at the store for pancakes with chicken and mushrooms. In the case when the mushrooms are homemade, it will be natural to cut them into a filling for pancakes with chicken.
Methods for chopping chicken meat in chicken pancake filling:
1. the chicken can be disassembled by hand into fibers;
2. you can cut the meat with a knife into small cubes;
3. the easiest way is to scroll the chicken fillet in a meat grinder - you get a very tender filling.
Chicken Pancake Filling Ingredients:
chicken meat, fried onions, carrots;
chicken, fried mushrooms, onions;
chicken, carrots in Korean;
minced chicken fried with onions, boiled eggs;
chicken, sour cream;
chicken, mushrooms, cheese.
How to cook pancakes with chicken?
You don't have to be a chef to do this. As already mentioned, you need to bake pancakes according to your favorite recipe, decide on the composition of the filling and how it is wrapped in pancakes. After stop the choice on the method of bringing pancakes with chicken to readiness. They can be fried before serving, baked in the oven or microwave under the cheese crust.
Significantly improve the taste of the dish homemade sauce or ordinary sour cream. And, of course, no need to feel sorry for the greens. Lettuce leaves, green onion feathers, dill and parsley sprigs - everything will fit for serving pancakes with chicken.
Pancakes with chicken. A simple recipe for a hearty holiday meal
Juicy chicken stuffing with fried carrots and onions, fluffy thin pancakes, delicious sauce and cheese crust will turn pancakes with chicken into the category of signature holiday dishes. They're super easy to make, a lot, and they're eaten quickly.
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Prepare pancake batter. Pour flour into a bowl.
Gradually pour in milk, constantly mixing with flour. Add salt, sugar and sunflower oil. Thoroughly mix all the ingredients until a smooth, homogeneous dough without lumps is obtained. You can beat with a mixer. The consistency of the dough should be like liquid sour cream.
For baking pancakes, a pan with a non-stick coating is best. But if you don’t have one, then take a regular one and grease it with sunflower or melted butter before baking each pancake. Take half a ladleful of batter and pour it into the hot skillet, spreading the batter evenly over it. Bake pancakes on both sides until light golden brown. Stack the finished pancakes on a plate.
Prepare pancake filling. Hard boil eggs. To do this, put them in a saucepan, pour cold water and cook from the moment of boiling for 10 minutes. After cooling and cleaning. Skip the meat of boiled chicken and boiled eggs through a meat grinder.
Wash green onions and finely chop. Add to minced chicken and eggs.
Salt and pepper the stuffing for pancakes from chicken and eggs to taste, mix all the ingredients of the stuffing.
Put a tablespoon of the filling on each pancake and fold it into an envelope.
Fry pancakes in a pan on both sides until golden brown. Appetizing, very tasty pancakes with chicken and egg are ready. Serve with sour cream or any other sauce of your choice.
Bon appetit!
