Pancakes, thick and thin, small and large, salty and sweet, made with milk, yogurt, kefir, fruit yogurt are a favorite delicacy of children and adults. This is probably why there are a great many recipes for this traditional Russian dish, as well as fillings. You can stuff thin pancakes with any products: meat, mushrooms, vegetables, cottage cheese, etc.
Meat filling for pancakes
Ingredients:
- 400 g of meat (pork, beef, lamb, chicken);
- 0, 5 tbsp. boiled rice;
- 1 onion;
- 2 pinches of ground black pepper;
- 0.5-1 tsp salt;
- vegetable oil.
Minced lean meat can be made more tender by adding a spoonful of sour cream or mayonnaise to it.
Pass the meat through a meat grinder. Fry it in vegetable oil, stirring constantly with a wooden spatula. Peel and chop the onion, add it to the pan and simmer the minced meat in its own juice over medium heat for 5-10 minutes. Lay it out, mix with boiled rice, season with salt and pepper and stir thoroughly. Stuff the pancakes and roll them into rolls, envelopes, or make pouches tied with chives or strips of smoked cheese.
Mushroom filling for pancakes
Ingredients:
- 500 g of champignons;
- 250 g of 15-20% sour cream;
- 1 onion;
- 1 tsp salt;
- vegetable oil.
Fresh mushrooms can be replaced with frozen ones. In this case, take the cut product to immediately send it to the pan, without waiting for defrosting.
Remove the husk from the onion, chop it finely and sauté in vegetable oil until golden brown. Cut the mushrooms into slices and transfer to the onion. Salt and fry the mushroom mass for 10-15 minutes. Then cool it down and pass it through a meat grinder. Heat the resulting mass in a frying pan, pour in the sour cream and simmer for 3 minutes.
Make stuffed pancakes stuffed with mushrooms by stacking them as you like, such as triangles. It will be more original to prepare a pancake cake, generously smearing each "cake" with delicate mushroom cream.
Cabbage filling for pancakes
Ingredients:
- 500 g of white cabbage;
- 2 chicken eggs;
- 0.5 tsp salt;
- vegetable oil.
Grate cabbage on a special grater or cut into thin strips. Season with salt and sauté in vegetable oil until tender and half-fried. Do this on low heat for 30-40 minutes, covered, stirring occasionally. Break the eggs into a bowl, shake them with a fork or whisk, pour over the cabbage and stir immediately. As soon as the egg mass has set, remove the dishes from the stove. Allow the vegetable filling to cool slightly, place on the pancakes and wrap them in your own way.
Sweet curd filling for pancakes
Ingredients:
- 300 g of 1-9% cottage cheese;
- 2 tbsp. 15-20% sour cream;
- 1 chicken egg;
- 1 small grated apple;
- a pinch of salt;
- 2-3 tbsp. Sahara.
Rub the curd with a fork, breaking up the lumps. Combine it with sour cream, raw egg, grated apple, salt and sugar. Stir everything well and use for stuffing pancakes. For a more versatile flavor, serve sweet and sour berry sauce.
