The old Russian tradition of making pancakes with hot bake has been forgotten. Like this? When the pancake was baked in the pan, a filling, such as sweet cottage cheese or an egg and onion, was placed directly on top of the pancake, and another layer of dough was poured over the pancake to "seal" the filling. The second method of baking - first, the filling was placed in the center of the pan and immediately filled with pancake dough. However, whichever method you choose for cooking filled pancakes, it is worth learning the recipes for the tastiest of them!
True gourmets serve pancakes with any product that goes well with each other and delicate milk pancake dough. There are many variations of food mixtures. Traditional salty fillings continue to top the lists of popular pancake fillings. So, 15 of the best fillings.
1. Stuffing of minced meat
Structure:
- tenderloin (any kind of meat) - 400 g
- medium onion - 2 pcs.
- butter, butter - 35 g
Boil the tenderloin. Peel, chop and fry the onions.
Chop the meat piece very finely and add to the onion. Season and simmer for another 15 minutes in the pan. The filling is ready.
2. Stuffing their chicken and cheese
Structure:
- chicken meat - 500-600 g
- any cheese - 100 g
- sour cream 10% - 2 tbsp. l.
- onion - 1 pc.
- garlic - 1 tooth.
- seasonings, salt
- oil drain. - 50 g
Cook boneless chicken until tender. Cool and chop with a knife.
Peel the onion and fry in oil. Pour in the chicken and squeeze the garlic clove through the garlic press. Add grated cheese and sour cream. Season with spices and salt.
It is convenient to stuff pancakes if you make them in the form of envelopes.
3. Liver filling
Structure:
- calf liver - 500 g
- onions - 3 pcs.
- fresh carrots - 2 pcs.
- egg - 2 pcs.
- any oil
Peel the vegetables, chop finely.
Rinse the liver and cut films from it. Cook, dividing into 4-6 parts. Twist the cooled liver in a meat grinder.
Fry the onions, peeled and chopped in quarter rings, and grated carrots. As they acquire a golden hue, add the liver and hold in the pan for a few more minutes. Add 10-20 g of sweet butter for taste.
Boil chicken eggs for 7-8 minutes. After grinding, add them to the liver. Ready-made pancakes can be stuffed.
4. Ham filling
Structure:
- premium ham or boiled sausage - 350 g
- any cheese - 150 g
- sour cream 15% - 50 g
- mustard "European" - 30 g
Chop the ham or sausage into thin strips.
Grate the cheese. Mix with sausage, add mustard and sour cream. Fill ready-made pancakes and fry.
5. Filling egg with green onions
Structure:
- eggs - 7 pcs.
- fresh onion - 220 g
- mayonnaise sauce - 4-5 tsp
- salt
Boil the eggs for no longer than 8 minutes, cool in water, remove the shell and chop.
Rinse greens and onions, chop finely. Mix everything with mayonnaise, salt.
6. Fish filling
Structure:
- fillet of salmon fish - 400 g
- mushrooms (champignons) - 230 g
- mayonnaise or cheese sauce - 150 g
- dill - 0.5 bunch
- oil drain. - 40 g
- pepper, salt
Rinse fresh mushrooms, chop. Fry with oil for 5-8 minutes.
Cook fish fillets in salted water for no more than 5 minutes. Wash and chop the dill, add mayonnaise.
Spread the fish, mushrooms, sauce and season on the pancake. It is convenient to fold such pancakes into any shape. Top with the rest of the sauce. And put in an oven preheated to 180 ° C for a few minutes.
7. Crab filling
Structure:
- crab sticks - 200 g
- milk 2, 5% - 250 ml
- canned green peas - 150 g
- flour - 3 tablespoons
- egg - 2 pcs.
- butter, butter - 40 g
- green onions - 50 g
To make the sauce, melt the butter. Pour flour into it and stir for 2 minutes, putting the saucepan on the fire. Pour in a little milk, whipping with a whisk. The sauce will be ready as soon as it thickens, after 5 minutes. Season with salt, pepper and remove from the stove.
Boil eggs, peel, chop. Pour into chopped crab sticks. Chop the onion, add to the filling along with the green peas.
Season the crab filling with sauce and spread over several pancakes.
8. Filling with scrambled eggs
Structure:
- eggs - 7 pcs.
- hard cheese - 60 g
- ham - 7 slices
- oil drain. - 50 g
Melt the butter in a frying pan and heat the pancake on it without folding it. Pour one egg into a cup. Put a slice of ham on the pancake and sprinkle with cheese. Pour a lightly salted egg into the center of the pancake on top of the ham.
Wrap the edges of the pancake in a bag so that the egg is in the center. It is possible for 2 minutes. close the pan with a lid and turn off the heat.
So repeat with 7 pancakes.
9. Cheese filling is very hot
Structure:
- cheese - 200 g
- fresh grated horseradish - 1 tsp
- Red pepper
- fresh dill - 1 bunch.
Rinse greens under running water, dry and chop finely. Mix with grated cheese and horseradish. Chop the mixture with a blender.
10. Salted curd filling
Structure:
- cottage cheese 5% fat - 250 g
- cream 20% - 100 ml
- milk - 30 ml
- fresh herbs - 1 bunch.
Rub the cottage cheese through a sieve if it has large inclusions. Mix with milk until creamy, season with salt and pepper. Stir in the washed and chopped herbs.
Beat the cream harder until a firm foam and mix with the cottage cheese. Cover the entire surface of the finished pancake with a gentle cream and roll into cylinders. Serve without frying.
11. Mushroom filling
Structure:
- mushrooms (any) - 300 g
- medium onion - 4 pcs.
- fresh carrots - 1 pc.
- egg - 2 pcs.
- butter, butter and grows. - 40 g
Rinse the mushrooms and boil for 20 minutes. Chop finely. Fry, add chopped onions and grated carrots.
Chop boiled eggs. Add to frying with mushrooms and onions. Season to taste. After stuffing the pancakes, you can lightly fry them.
12. Filling with fresh cabbage
Structure:
- white forks - 350 g
- onions - 3 pcs.
- egg - 3 pcs.
- seasonings and salt
- any oil for frying
Cut the white cabbage into thin strips and fry it quite a bit. Add chopped onion without stopping to fry.
After chopping, combine boiled eggs with cabbage, not forgetting to salt. Everything for stuffing pancakes is ready.
13. Sweet curd filling
Structure:
- cottage cheese 5% - 630 g
- sour cream - 60 ml
- raisins - 150 g
- yellow egg raw - 1 pc.
- sugar - 80 g
- vanilla - 5 g
- oil drain. - 40 g
Grind the cottage cheese through a sieve, drive the raw yolk and sour cream into it. Add sugar, vanilla and washed raisins. Place the filling in a cool place for 2 hours.
After the pancakes are filled, the envelopes can be reheated.
14. Chocolate filling
Structure:
- chocolate bar - 120 g
- butter, butter - 50 g
- boiled water - 50 ml
- sugar - 40 g
- fruits (banana, peach, etc.)
Melt the chocolate, diluting it a little with water. Add hot cream. oil into the mass. Add sugars and mix. Spread the chocolate over the fruit pancakes.
15. Apple filling
Structure:
- sweet apples - 4 pcs.
- powdered sugar. - 40 g
- chocolate. bar - 50 g
- water - 30 ml
Wash and peel apples, cut seeds. Cut into slices. Mix water with powdered sugar and heat, add apples. Boil and cook over low heat for 5 minutes. Once the apples are soft, try for enough sugar. Add chocolate. Cover the pancakes with the filling. Warm up in the oven.
The pancake will not come out lumpy, but the filling will be delicious if you prepare the stuffed pancakes with love and inspiration.
