Pancakes are a popular Russian dish. They can be served with a variety of fillings, both savory and sweet. The original form of serving pancakes will be their design in the form of bags with filling.
It is necessary
-
- For pancakes:
- 3 eggs;
- 2 tbsp. flour;
- 0.5 liters of milk;
- 2 tbsp vegetable oil;
- 1 tbsp Sahara;
- a pinch of salt;
- 100 g of cheese.
- For minced meat filling:
- 200 g of pork;
- 200 g of beef;
- 50 g of bread;
- half an onion;
- salt and pepper.
- For the fish filling:
- 300 g salmon fillet;
- 200 g sour cream;
- 1 tbsp flour;
- half an onion;
- salt and pepper.
- For the chicken filling:
- 400 g of chicken;
- Provencal herbs;
- salt and pepper.
Instructions
Step 1
Bake pancakes. To do this, combine warm milk, eggs and sugar, and a pinch of salt. Pour in some vegetable oil there. Then add flour to the dough, stirring it thoroughly so that no lumps form. The dough should turn out to be quite liquid, viscous. Take a pan with low edges, you can use a non-stick coating. Heat 1 tablespoon on it. vegetable oil. When the oil is practically boiling, pour a small amount of dough onto the surface of the pan - about half of a small scoop. Turn the pan slightly if necessary to distribute the mixture evenly over the pan. Fry the pancake for several minutes on both sides, add vegetable oil to the pan if necessary.
Step 2
Go ahead and prepare the filling. It can consist of minced meat. To do this, scroll in a meat grinder 200 g of pork and beef, as well as half an onion and a slice of bread. Season the minced meat with salt and pepper and fry it in a skillet in vegetable oil.
Step 3
Try a more complex salmon filling. Cut the fish fillets into small cubes. Chop the onion and fry in a pan for 5 minutes, then add the fish and cook for another 4 minutes. Pour flour into the pan and pour in sour cream. Mix everything and simmer until the mass thickens. Don't forget to add salt and pepper. If desired, you can put chopped greens there.
Step 4
Chicken is also suitable as an additive to pancakes. Cut it into cubes and fry in vegetable oil, sprinkle with salt and Provencal herbs.
Step 5
Put 2-3 tablespoons of the filling in the middle of the finished pancake. Sprinkle it with grated cheese. Form a bag out of the pancake and tie it with a sprig of dill or leeks. Serve warm. A good addition to it would be a salad of fresh vegetables, sour cream or hot sauce.
