Let's take a closer look today at how you can prepare pancakes with meat, what is the best dough to make for them, what filling to choose: minced meat or chicken, how to prepare the filling, how to wrap it correctly so that it does not fall out during further frying, serving and serving options. I will try to describe the recipe step by step and show all the photos.

Pancake dough

Let's start with the test. In order for everything to fold well, no cracks form on the folds, and the envelope to be neat, we will need thin pancakes. You can, no doubt, make them according to your favorite recipe, and I will offer two to choose from.

On kefir

From the specified amount of products you will get about 10-15 pancakes, which also depends on the size of the pan.

  • kefir 1% - 500ml;
  • eggs – 2 pcs;
  • flour – 320g (2 cups*);
  • water – 1 glass;
  • soda – 0.5 tsp;
  • salt - a pinch;
  • vegetable oil – 1 tbsp;
  • butter – 50g.

* glass with a capacity of 250 ml.

To save space on the page, I will show some of the photos in the form of collages. But you can follow the link and see them in large size in .


  1. Pour the kefir into a bowl. It should be large. Break eggs into it and add salt. Shake it up.
  2. Sift the flour and pour it into a bowl with the kefir and eggs. Mix and get a thick dough.
  3. Boil a kettle, pour soda into a glass and pour boiling water over it. First, half a glass, because it foams a lot and if you pour it all at once, all the water will splash out. When the foam calms down, top up to the brim.
  4. Now, rotating the dough with a whisk, pour water into it in a thin stream, but quickly.
  5. Let stand for 10 minutes and add vegetable oil.
  6. Bake in a very hot, ungreased frying pan. Place the finished ones in a stack, brushing each one with melted butter.

With milk


  • milk – 320ml;
  • whites - from 2 eggs;
  • flour – 180g (1 cup);
  • sunflower oil – 3 tbsp;
  • salt - a pinch.

  1. Pour salt into a bowl of milk and pour oil. Mix.
  2. Add whites.
  3. Add flour and mix well, breaking up any lumps. The dough turns out quite liquid.
  4. Fry in a well-heated frying pan greased with vegetable oil.
  5. Place the finished pancakes in a stack and coat with butter.

Meat filling for pancakes

Once you've decided on the dough, it's time to move on to the filling. Since we're talking about empanadas, let's talk about those fillings. For stuffed pancakes, we can mince raw meat and then fry it. Or we can boil it first, then grind it and fry it. I like the first option better, it turns out juicier. And only the liver is first stewed (boiled) and then fried.

Chopped meat


Options again: it can be pork, beef or mixed. See below for how to do it.


We cut the meat into pieces, cut the onions, depending on the size, into quarters or smaller pieces.

The meat/onion ratio is approximately 2/1. Despite the fact that when frying the minced meat we will in any case also add onions, I recommend passing it through a meat grinder into the minced meat. Then it will be juicy and tasty.

For mixed pork and beef ratio 50/50.

Chicken mince


For pancakes with chicken, the filling can also be prepared in the same two ways: from raw chicken or from boiled chicken.

Preparing the filling

  • minced meat – 250g;
  • onion – 1 piece;
  • salt and pepper - to taste;
  • vegetable oil – 2 tbsp.

How to wrap

When the filling has cooled enough to work with it further, place one pancake on the cutting board and place 1 tbsp on the edge closest to you. minced meat.


First, we bend the front edge away from us, then bend it towards the center of the side and roll it away from us like a roll. Quite dense, but we try not to overdo it so as not to tear.


And we repeat this with everyone.


Fry in a frying pan

Next we need to fry them. To do this, pour oil into the frying pan. We heat it up. Place the pancakes on one side first, hold for 3-5 minutes, turn over and fry on the other side.

It was frying pancakes with meat filling in a frying pan. But they can also be baked in the oven.

Baked pancakes with meat


It is better to bake them not whole, but by cutting them into halves, each of which is placed vertically in the pan.

  • stuffed pancakes - quantity depends on the size of the pan
  • cheese – 100g;
  • butter – 100g.
  1. We bake pancakes according to any recipe.
  2. The filling can be any type of meat, including chicken. We prepare it as shown in the photo above.
  3. Stuff and fold into an envelope. Then cut in half.
  4. Place each half cut side up in the pan. The dimensions of the mold should be such that the pancakes fit tightly to each other.
  5. Between them, place pieces of butter in several places.
  6. Sprinkle with grated cheese and place in an oven preheated to 170°C for a time sufficient for a golden brown crust to form on top.
  7. It is better to serve them directly in the form.

This is how, moving step by step, we quietly prepared our dish. But I want to continue further and talk about other types of fillings and additional ingredients.

Our pancakes only had meat and onions. But you could also add:

  • boiled rice;
  • boiled, finely chopped eggs.

Or replace the minced meat with:

  • ham;
  • mushrooms;
  • fish.

I would like to dwell on the last option in more detail, because pancakes with caviar or red fish are an original Russian dish. Moreover, it looks elegant and will always be a win-win snack on the holiday table.

Pancakes with salmon and cream cheese


You can take any salmon fish, starting with ordinary pink salmon and ending with more expensive varieties.

  • pancakes with milk (see recipe above) – 5-6 pcs;
  • red fish – 250g;
  • cream cheese – 150g;
  • fresh cucumber – 1 piece;
  • dill - 1 bunch.
  1. First you need to bake pancakes. For this recipe, the milk version is best; they turn out smoother and with fewer holes through which the cheese will seep out.
  2. Cut the fish into thin slices with a sharp knife.
  3. For a snack, any high-quality cheese in tubs is suitable: creamy or processed - at your discretion, but always without additives. Finely chop the dill and mix with cheese.
  4. Wash the cucumber, peel it, cut it in half lengthwise, scoop out the seeds with a teaspoon and cut into bars. For a more interesting taste, try replacing the cucumber with avocado.
  5. Place the pancake on a board, grease it with cheese, add a slice or two of fish, a couple of slices of cucumber and roll it up into a tube. There is no need to fold it in an envelope, as we did earlier.
  6. Place in the refrigerator for an hour. Let the filling harden a little. Then, using a very sharp thin knife, carefully, without pressing, cut our roll crosswise into rolls.
  7. Place them on a platter and decorate them at your discretion.

Serve pancakes well with sauce. Which ones are best?

Sauces for pancakes

  • sour cream is, of course, the most traditional option. To add variety, add chopped dill or a couple of drops of lemon juice, and mix with red caviar to the fish filling;
  • cheese sauce - best suited for chicken and/or mushroom filling;
  • Dutch (golandez) - for any type of meat and chicken;
  • tomato sauce or ketchup - for pork, beef;
  • “1000 Islands” - for meat, for chicken;
  • tartar - for meat, chicken and fish fillings;
  • mayonnaise - that too, and even with everything, why not.

Personally, I already wanted pancakes. And you? Bon appetit to all of us!

Ingredients

  • 350 g of boiled meat (lean pork or beef);
  • 2 medium onions;
  • salt, pepper to taste;
  • butter for frying.

Preparation

Boil the meat and chop finely. Finely chop the onion and fry in butter until transparent. Add meat to the pan with the onions. Salt, pepper and fry for about 10 minutes. Place the filling on the pancakes and wrap.

2. Chicken

Ingredients

  • 500 g chicken breast;
  • 2 tablespoons sour cream;
  • 100 g cheese;
  • 1 medium onion;
  • 1 clove of garlic;
  • salt, pepper to taste;
  • butter for frying.

Preparation

Boil the breast in salted water, cool and cut (or mince). Fry chopped onion in butter until transparent. Mix chicken and onion, add crushed garlic, sour cream and grated cheese. Salt, pepper, mix thoroughly. Fill the pancakes by rolling them into an envelope and fry them a little in butter.

goodtoknow.co.uk

Ingredients

  • 400 g pumpkin;
  • 15 ml olive oil;
  • 100 ml vegetable broth;
  • 50 g of any greens;
  • 50 g soft cheese, such as goat cheese or feta cheese.

Preparation

Cut the raw pumpkin into small cubes, place in a frying pan with olive oil and fry over low heat until golden brown. Add vegetable broth and simmer the pumpkin for 10 minutes or a little longer, until it is soft. Drain off excess liquid. Add finely chopped herbs and cheese to the pumpkin. Spread the mixture onto the pancakes and roll them into envelopes.

4. Hepatic

Ingredients

  • 600 g beef liver;
  • 3 small onions;
  • 2 medium carrots;
  • 2 chicken eggs;
  • salt, pepper to taste;
  • butter for frying.

Preparation

Peel the onion and carrots and chop finely. Boil the liver and pass through a meat grinder. Fry the vegetables, at the end of frying, add the liver to them and leave on the fire for a few more minutes. Boil the eggs, chop finely and add to the liver, onions and carrots. Add salt, pepper and mix well. Fill the pancakes. Fry additionally if desired.

5. Sausage

Ingredients

  • 300 g doctor's sausage;
  • 100 g hard cheese;
  • 50 g sour cream;
  • ½ teaspoon mustard.

Preparation

Pass the sausage through a meat grinder. Grate the cheese on a coarse grater. Mix minced sausage, cheese, sour cream and mustard. Stuff pancakes with the mixture. Instead of boiled sausage, you can use ham, and instead of hard cheese, cream cheese.

Ingredients

  • 370 ml of natural thick yogurt (or sour cream);
  • 2 cucumbers;
  • 3 cloves of garlic;
  • 1 spoon of wine vinegar (or lemon juice);
  • 2 tablespoons olive oil;
  • 1 teaspoon salt;
  • fresh mint, parsley and dill.

Preparation

Peel the cucumbers, grate them, add salt and squeeze out the water. Add yogurt or sour cream, finely chopped garlic, vinegar, herbs, oil. Mix thoroughly. Spread sauce on pancakes and wrap in any way you like.

7. With salmon and dill

Ingredients

  • 300 g salmon fillet;
  • 200 g champignons;
  • 2 sprigs of dill;
  • 30 g butter;
  • ground black pepper to taste.

Preparation

Wash the champignons, chop and fry in butter for 5 minutes until soft. Boil the salmon fillet (4–5 minutes). Chop the dill and mix with the hollandaise sauce. Place a little fish and mushrooms in the center of each pancake, pour over the sauce and pepper. Roll the pancakes into triangles and place on a baking sheet with high sides. Top the pancakes with the remaining sauce. Bake for 10–15 minutes at 180 ºС. Serve hot.

8. With salmon and mascarpone


Aksenya/Depositphotos.com

Ingredients

  • 300 g mascarpone;
  • 300 g smoked salmon;
  • 2 teaspoons Dijon mustard;
  • lemon juice, salt and pepper to taste.

Preparation

Cut the salmon into small slices. Spread each pancake with cheese and Dijon mustard, place the fish, sprinkle with lemon juice, salt and pepper to taste, and then wrap.

9. Crab

Ingredients

  • 200 g crab sticks;
  • 200 ml milk;
  • 2 chicken eggs;
  • 150 g green peas;
  • 2 tablespoons flour;
  • 2 tablespoons butter;
  • 2 feathers of green onions;
  • salt to taste.

Preparation

First make the sauce. To do this, melt the butter, add flour and cook over medium heat for 2 minutes, stirring constantly. Then pour in the milk, stirring constantly, and cook until thickened for about 5 minutes. Add salt to taste and remove from heat.

For the filling, chop crab sticks and hard-boiled eggs. Cut the onion into rings. Mix crab sticks, onion, eggs and green peas (drain the liquid first). Season the resulting mixture with sauce. Wrap the filling in the pancakes.

10. Egg

Ingredients

  • 6 chicken eggs;
  • 1 bunch of green onions;
  • salt and mayonnaise to taste.

Preparation

Hard boil the eggs, peel and finely chop. Also finely chop the green onions. Mix the ingredients, add a little mayonnaise (better) and salt. Stuff the pancakes with the filling.

11. With fried egg and ham

Ingredients

  • 20 g butter;
  • 8 chicken eggs;
  • 40 g hard cheese;
  • 8 slices of ham.

Preparation

Grease a frying pan with butter and heat the prepared pancake on both sides. Break the egg into a bowl. Place ham and some grated cheese on the pancake. Then carefully pour the egg from the bowl into the center. Fold the edges of the pancake to prevent the egg from spreading. The higher the temperature, the faster the protein will set. Therefore, you can cover the pan with a lid. When the fried egg is fried, remove the pancake from the pan and repeat with the next one. From the specified amount of ingredients you will get eight pancakes.

12. Cheese with spinach


Ingredients

  • 600 ml milk;
  • 60 g butter;
  • 40 g flour;
  • 1 bay leaf;
  • 65 ml heavy cream;
  • 450 g spinach;
  • 150 g ricotta;
  • 150 g gorgonzola;
  • 100 g parmesan;
  • 100 g mozzarella;
  • 1 bunch of green onions;
  • salt, pepper and nutmeg to taste.

Preparation

To prepare the sauce, mix milk, 50 g of butter and flour in a saucepan, add bay leaf. Bring to a boil and leave on heat until thickened. Salt, pepper and season with grated nutmeg. Reduce heat and cook for another 2 minutes. Add cream at the end.

Wash the spinach and fry in the remaining butter for 1-2 minutes. Then drain the excess liquid through a colander. Add crumbled gorgonzola, ricotta and 60g parmesan to the spinach (you can also add nutmeg if you wish). Pepper and stir. Then add finely chopped green onions and 2 tablespoons of the prepared sauce.

Fill the pancakes and place in a greased baking pan. Bake for 25–30 minutes at 200 ºС. Sprinkle the finished pancakes with mozzarella and remaining Parmesan. Serve with sauce.

13. Cheese with broccoli

Ingredients

  • 50 g cheddar;
  • 50 g parmesan;
  • 150 ml cream;
  • broccoli;
  • salt.

Preparation

Heat the cream over low heat. Stirring constantly, add grated cheeses and salt. Continue stirring until the cheeses are melted and the sauce thickens. Then remove from heat.

Boil the broccoli in boiling water for 2 minutes, then drain in a colander and rinse with cold water. This will preserve the color of the cabbage.

Place some broccoli on the prepared pancakes and pour over the cheese sauce. Roll up the pancakes and pour the remaining sauce on top.

14. Cheese spicy

Ingredients

  • 200 g cream cheese;
  • 1 teaspoon grated horseradish;
  • 1 bunch of dill.

Preparation

Chop the dill and mix with all the ingredients. Beat the resulting mixture in a blender. Fill the pancakes.

15. Cottage cheese

Ingredients

  • 200 g cottage cheese;
  • 100 ml heavy cream;
  • 4 tablespoons milk;
  • 3 tablespoons of chopped herbs;
  • salt and pepper to taste.

Preparation

Mix cottage cheese with milk until creamy. Salt, pepper and add herbs. Whip the cream and carefully fold into the curd mass. Spread the pancakes with the resulting curd and butter cream and serve.

16. Curd with raisins

Ingredients

  • 500 g cottage cheese;
  • 2 tablespoons sour cream;
  • ½ cup raisins;
  • 1 yolk;
  • 3 tablespoons sugar;
  • 1 teaspoon vanilla;
  • butter.

Preparation

Rub the cottage cheese through a sieve, add egg yolk and sour cream. Mix thoroughly until smooth. Add sugar, vanilla and raisins, mix again. Keep in the refrigerator for 1.5–2 hours. During this time, bake thin pancakes and fill them with curd mixture and raisins. Fry the resulting envelopes or triangles (to your taste) in butter until golden brown.

17. With goat cheese

Ingredients

  • 200 g soft goat cheese;
  • 2–3 tablespoons of honey;
  • fresh thyme leaves;
  • a handful of walnuts.

Preparation

Spread cheese over pancakes, pour honey, sprinkle with nuts and thyme. Roll the pancakes into envelopes and serve.

18. Mushroom

Ingredients

  • 300 g frozen forest mushrooms;
  • 3–4 medium onions;
  • 1 medium carrot;
  • 2 chicken eggs;
  • salt, pepper to taste;

Preparation

Thaw the mushrooms, chop and fry over medium heat, adding butter and vegetable oil to the pan. Separately, fry the onions and carrots in vegetable oil until golden brown. Hard boil the eggs and chop them. Combine all ingredients, salt and pepper. Stuff pancakes with filling. It will be tastier if you bake thin, non-yeasted ones.

19. Mushroom with cheese sauce


koji6aca/Depositphotos.com

Ingredients

  • 500 g champignons;
  • 250 g hard cheese;
  • 1 medium onion;
  • 2 tablespoons flour;
  • 2 tablespoons sour cream;
  • 1½ cups milk;
  • salt and pepper to taste;
  • vegetable oil for frying.

Preparation

Finely chop the champignons and onions and fry in vegetable oil. Add flour and stir. Then pour in the milk, add sour cream, salt and pepper. Stir thoroughly and bring to a boil. Spread the resulting filling onto the pancakes, roll them into rolls and place them in a baking dish. Sprinkle with grated cheese and place in the oven for 15 minutes at 200°C.

20. Cabbage

Ingredients

  • 300 g fresh cabbage;
  • 2–3 small onions;
  • 3 chicken eggs;
  • salt and pepper to taste;
  • butter and vegetable oil for frying.

Preparation

Finely chop the cabbage and fry in butter. Finely chop the onion and fry in vegetable oil separately. Hard boil the eggs and chop them. Combine all ingredients, salt and pepper the filling. Stuff her pancakes.

21. Beetroot

Ingredients

  • 2 small beets;
  • 100 g peeled walnuts;
  • 200 g cream cheese;
  • 2 cloves of garlic;
  • salt and pepper to taste.

Preparation

Wash the beets, dry them, wrap them in foil, place them on a baking sheet and bake for an hour at 200 ºС. After this, cool, peel and grate. Squeeze out the juice and add chopped garlic and nuts to the beets. Season with salt and pepper. Grease each pancake first with cream cheese and then with beetroot mixture. Roll the pancakes into a roll. Then put it in the refrigerator for an hour. Before serving, pancake rolls with beetroot filling can be cut.

22. Zucchini

Ingredients

  • 400 g zucchini;
  • 1 medium onion;
  • 100 g hard cheese;
  • salt and pepper to taste;
  • vegetable oil for frying.

Preparation

Peel the zucchini and grate on a coarse grater. Peel the onion and finely chop. Grate the cheese on a medium grater. Fry the onion in vegetable oil until transparent. Add zucchini to the onion, salt and pepper and fry over moderate heat. Then add the cheese and sauté the vegetables until the cheese has melted. Wrap the resulting filling into pancakes.

23. With bell pepper


teresaterra/Depositphotos.com

Ingredients

  • 2 sweet bell peppers;
  • 450 g canned tomatoes;
  • 100 g parmesan;
  • 1 medium onion;
  • 1 clove of garlic;
  • 1 tablespoon chopped parsley;
  • 1 tablespoon olive oil;
  • salt and ground red pepper to taste.

Preparation

Wash the peppers and cut into thin strips. Peel the onion and garlic and chop finely. Fry the onion in olive oil for 5 minutes. Then add pepper and salt to it. Simmer the vegetables covered over medium heat for 15 minutes. Mash the tomatoes with a fork and add them to the pan with the onions and peppers along with the juice. Simmer covered again for 15 minutes. Finally add garlic and ground red pepper.

Sprinkle each pancake with grated Parmesan and place the prepared filling on top. Roll the pancakes into rolls and place in a baking dish, then place in an oven preheated to 200 ºC for 15 minutes. Sprinkle with chopped parsley before serving.

24. Nut

Ingredients

  • 500 ml milk;
  • 120 g sugar;
  • 100 g of a mixture of ground nuts (hazelnuts, almonds, walnuts and others);
  • 120 g butter;
  • 1 tablespoon flour;
  • nut syrup.

Preparation

Combine milk, nuts and flour in a saucepan and place over medium heat. Cook until the mixture thickens. Remove from heat, cool, add softened butter and beat the mixture with a mixer. Then add some hazelnut syrup and stir.

25. Chocolate

Ingredients

  • 100 g dark chocolate;
  • 50 g butter;
  • 1–2 tablespoons of water;
  • fresh or canned fruit to taste.

Preparation

Melt the chocolate in a water bath and melt the butter in a separate bowl. Add the butter into the chocolate in a thin stream, stirring constantly. Add powdered sugar and stir until smooth. Spread the pancakes with the resulting chocolate glaze and add slices of fresh or canned fruit.

26. Caramel with strawberries and almonds

Ingredients

  • 200 ml heavy cream (33%);
  • 150 g + 2 teaspoons sugar;
  • 60 ml water;
  • 20 g fresh strawberries;
  • 300 ml Greek yogurt;
  • 2 tablespoons roasted almonds.

Preparation

In a heavy-walled saucepan or saucepan, prepare the caramel sauce. To do this, pour sugar into a saucepan and add a little water (you just need to moisten the granulated sugar). When the sugar is completely dissolved, pour in the heated cream. Stir vigorously, let the sauce thicken and remove from heat.

Slice the strawberries, sprinkle with 2 teaspoons of sugar and let stand for a while. Then place the strawberries on thin pancakes, top with caramel and roll up. Top with Greek yogurt and almonds.

27. Honey

Ingredients

  • 500 g cottage cheese;
  • 2 tablespoons honey;
  • some walnuts and raisins.

Preparation

Mix cottage cheese with honey and beat in a blender until creamy. Add chopped walnuts and washed raisins. Mix thoroughly. Fill the pancakes and fry in butter until golden brown.

28. Banana

Ingredients

  • 3 bananas;
  • 70 g butter;
  • 1 lemon;
  • 2 tablespoons of sugar.

Preparation

Beat softened butter with sugar using a mixer. Mash the bananas with a fork and sprinkle the resulting puree with the juice of one lemon. Stir. Add the puree to the butter and sugar and beat again. Stuff thin sweet pancakes with banana mixture.

29. Orange


Blinztree/Depositphotos.com

Ingredients

  • 500 ml freshly squeezed orange juice;
  • 25 g butter;
  • 6 tablespoons of powdered sugar;
  • 4 tablespoons orange jam;
  • 2 tablespoons Grand Marnier liqueur.

Preparation

Combine orange juice, powdered sugar, jam and butter in a saucepan. Place on the fire, bring to a boil and cook for 15 minutes. When the sauce thickens and sits, add the liqueur. Cook for a couple more minutes on low heat. Serve with pancakes.

30. Lemon with meringue

Ingredients

  • 150 ml heavy cream;
  • 3 tablespoons lemon cream;
  • 1 lemon;
  • meringue;
  • powdered sugar.

Preparation

Whip the cream. Grind the zest of half a lemon and add to the whipped cream along with a spoonful of lemon cream and the juice of half a lemon. Beat until creamy. Break the meringue into pieces and mix with the remaining lemon cream. Brush the pancakes with lemon whipped cream and add the meringue mixture. Roll up and sprinkle powdered sugar on top.

31. Apple

Ingredients

  • 4 medium apples;
  • 50 g powdered sugar;
  • 50 g milk chocolate;
  • 15 ml water.

Preparation

Wash the apples, remove the core and cut into small slices. Combine water, powdered sugar and apples in a saucepan. Bring to a boil and simmer for 5 minutes until the apples are soft. If the syrup seems unsweetened, sweeten to taste. Let it cool slightly and add the chocolate, chopped into small pieces. Wrap the filling in the pancakes and place them on a baking sheet, first laying down parchment paper. Sprinkle powdered sugar on top and place in a hot oven for a few minutes until the sugar caramelizes and forms a crispy crust.

32. Berry mix


nilswey/Depositphotos.com

Ingredients

  • 1 cup raspberries;
  • 1 cup currants;
  • 1 cup cherries (pitted) or other favorite berries;
  • 2 medium apples;
  • ½ cup powdered sugar;
  • ½ cup chopped walnuts;
  • 4 tablespoons raisins.

Preparation

Wash the berries and place on a paper towel to dry. Peel the apples, remove the core and grate on a coarse grater. Then mix them with nuts, powder and raisins. Combine berries and apple mixture. Fill the pancakes with the berry mix, rolling them into an envelope or triangle.

33. Blueberry

Ingredients

  • 300 g frozen blueberries;
  • 125 ml orange juice;
  • 60 ml water;
  • 2 tablespoons freshly squeezed lemon juice;
  • 1 teaspoon chopped lemon zest;
  • 4 teaspoons corn flour;
  • 2 tablespoons cane sugar;
  • ¼ teaspoon cinnamon.

Preparation

In a small saucepan, combine orange juice, lemon juice and blueberries. Over medium heat, bring the mixture to a boil, add the zest and cinnamon and reduce the heat to low. In a bowl, mix cornmeal and water until there are no lumps. Add flour, as well as cane sugar, to the pan with the blueberries. Cook until thickened. Remove from heat and cool slightly. Thick pancakes like pancakes work best for this filling.

34. Peanut butter and banana


bbcgoodfood.com

Ingredients

  • 6 tablespoons peanut butter;
  • 2 tablespoons of powdered sugar;
  • 2 tablespoons milk;
  • 50 g chocolate;
  • 1 banana.

Preparation

Mix peanut butter with powdered sugar, milk and chopped chocolate. Spread this mixture on the pancakes and add banana slices. Fold the pancake in half or roll it into a tube and serve, sprinkling nuts on top.

35. Grapefruit

Ingredients

  • 1 grapefruit;
  • 1–2 teaspoons brown sugar;
  • powdered sugar.

Preparation

Divide the grapefruit into slices and remove the skin. Do this over a bowl to catch any dripping juices. Place the wedges on a baking sheet and sprinkle with brown sugar. Caramelize it using a torch or under the broiler in the oven. Drizzle the pancakes with grapefruit juice, top with caramelized wedges and sprinkle with powdered sugar.

36. With mascarpone and lemon cream


goodtoknow.co.uk

Ingredients

  • 250 g mascarpone;
  • 4 tablespoons;
  • a pinch of powdered sugar.

Preparation

Brush the pancakes with mascarpone cheese and top with lemon cream. Fold the pancakes in half and sprinkle with powdered sugar.

37. Tiramisu

Ingredients

  • 150 ml heavy cream;
  • 50–75 ml sweet dessert wine or sherry;
  • 50 g dark chocolate;
  • a cup of strong coffee;
  • a pinch of cocoa powder.

Preparation

Whip the cream with wine or sherry. Melt the chocolate and let it cool. Spread the pancakes with cream and roll into a triangle. Drizzle coffee, pour melted chocolate, sprinkle cocoa on top.

38. With honey and rosemary

Ingredients

  • 100 g butter;
  • 1 teaspoon rosemary leaves;
  • 1–2 tablespoons honey;
  • chocolate chips optional.

Preparation

Mix softened butter with rosemary and honey. Place the mixture in the refrigerator to harden, and then brush it over hot pancakes. Sprinkle them with chocolate chips if desired.

39. Salted caramel


livewellbakeoften

Ingredients

  • 60 ml water;
  • 200 g sugar;
  • 160 ml heavy cream;
  • 45 g butter;
  • a pinch of vanillin;
  • 1 teaspoon salt.

Preparation

Place sugar in a large saucepan, add water and heat over low heat. Stir until the sugar dissolves and the mixture begins to boil. Turn up the heat and stop stirring. When the mixture turns amber in color, remove the pan from the heat and carefully pour in the cream. Stirring constantly, add the chopped butter, vanilla and salt. Pour the caramel into a jar and let it cool, then put it in the refrigerator to thicken. Pour it over the pancakes.

40. With avocado and cocoa

Ingredients

  • 2 avocados;
  • 60 g cocoa;
  • 170 g honey;
  • a pinch of vanillin;
  • 2 tablespoons coconut oil.

Preparation

Grind the avocado in a blender. Add cocoa, honey, a pinch of vanilla, 2 tablespoons of coconut oil and stir until smooth. Stuff the pancakes with the mixture.

Bonus: how to wrap pancakes

As many as 10 options for different fillings.

What do you eat pancakes with? Share your filling options in the comments.

Stuffed pancakes with minced meat are a hearty lunch for the whole family. A thin, weightless base combined with a juicy filling of minced chicken with fried onions and boiled eggs will appeal to lovers of homemade food. An excellent dish in half an hour from available products. It’s good that you can easily add components to the basic recipe to suit your taste.

Secrets of the recipe for stuffed pancakes with minced meat

Both children and adults love to enjoy a pancake lunch or breakfast. But not all housewives know how to bake pancakes. Only knowing the subtleties and nuances of cooking can you be sure of success. Why pancakes come out dry, stick and tear during the cooking process, we told in. There you can read about the main tricks of the perfect dough and how to bake patterned pancakes.

Today we will reveal the secrets of stuffing

1. The basis of stuffed pancakes with minced meat - photo

Prepare the dough according to your taste:

  • on milk;

  • serum;
  • kefir;
  • with yeast;

Whatever the choice of recipe, the main thing is to be confident in its success. Thicker versions are suitable for filling with fillings so that they do not tear when wrapped. Although with the thinnest pancake dough it will turn out elegantly. The thinnest shells can be baked from starch dough. Virtuosos know how to fry pancakes without adding flour. Then even the frying pan can be seen through them. But the best pairings with meat are custard pancakes or milk pancakes.

2. Fillings for pancakes stuffed with minced meat

The choice of filler is determined by family preferences. But there is a general principle: we use chilled minced meat, prepared with our own hands. It’s faster, of course, to buy a semi-finished product in a store, but how can you be sure of its quality? If you have to take frozen minced meat, it is better to defrost it gradually on the bottom shelf of the refrigerator. No microwave ovens or boiling water in basins.

To make it tender, it is better to use minced chicken and pork (1:1).

The chopped meat is pre-fried until tender with onions or carrots and onions.

For greater juiciness, add 50 ml of sour cream or meat broth to the finished filling for stuffed minced pancakes.

In addition to meat, this is what they put in the fillers:

  • onion;
  • carrot;
  • chopped greens;
  • boiled eggs;
  • mushrooms;
  • tomato paste;
  • boiled rice.

How to stuff pancakes with minced meat - basic methods

  • envelopes;
  • bags;

  • tubes;
  • triangles.

Before serving, the dish is sprinkled with cheese and baked in the oven until a stretchy crust appears. Can be fried or heated in the microwave. A good addition is sour cream, garlic, cheese, tomato sauce.

Recipe for stuffed pancakes with minced meat and rice

What we take:

  • ready-made pancakes – 8 pcs.;
  • minced meat – 300 g;
  • onions – 2 pcs.;
  • rice – 100 g;
  • water – 400 ml;
  • sour cream – 20 ml;
  • vegetable oil – 50 ml;
  • fresh herbs, salt, spices - to taste.

How to cook stuffed pancakes with minced meat

Boil the rice in salted water until tender. Then place in a colander and cool.

Place the minced meat in a frying pan heated with oil, fry over low heat, stirring.

Peel the onion, cut into small cubes, add to the meat, add salt, fry with stirring for 10 minutes.

Add to the finished filling. Add finely chopped dill if desired, mix everything and add a spoonful of sour cream.

Place rice into meat mixture. We mix everything in. Ready.

We place pancakes with milk on the board, for example. Stuffed with minced meat, they will be especially tasty. Place a heaping tablespoon of filling in the center of the pancake. Raise the edges and tie them with a sprig of dill, a feather of green onion or a string of braided cheese.

Stuffed pancakes are a delicious dish that is easy to prepare from ingredients in the refrigerator. By adding your favorite ingredient to the filling, you can give it a unique taste. It’s easy to verify this using step-by-step recipes for minced pancakes, which can be made in a short time.

Homemade pancakes with ground beef

In order to prepare them, you need to take the following products:

  • 3 eggs;
  • 350 grams of flour;
  • 150 milliliters of boiling water;
  • Salt;
  • Vegetable oil;
  • 350 grams of minced meat;
  • 1 onion;
  • Pepper;
  • 15 grams of sugar;
  • 350 milliliters of milk.

Stuffed pancakes will turn out very tasty if you follow the instructions for preparing them step by step:

  1. To prepare the filling, the onion is finely chopped and fried until half cooked in vegetable oil. Minced meat is sent to it, the mixture is salted and peppered, and fried for 15 - 20 minutes.
  2. To prepare the pancake dough, salt, sugar and eggs are combined and ground. The resulting mixture is diluted with milk and boiling water, flour. The dough is mixed well.
  3. To bake pancakes, place the frying pan over low heat, heat it up, and grease it with oil. Thin pancakes are baked on it.
  4. The meat filling is evenly distributed over the surface of the finished pancake. They are rolled up into an envelope. Before serving, pancakes are lightly fried in butter until golden brown.

You can use a mixer to prepare the dough. With its help you can make the dough quite quickly, there will be no lumps in it.

Pancakes stuffed with meat and rice

Pancake dough is prepared from the following ingredients:

  • 0.5 liters of water;
  • 3 eggs;
  • 30 grams of sugar;
  • A pinch of salt;
  • 5 grams of baking powder;
  • 350 grams of flour;
  • 50 milliliters of vegetable oil.

The filling will consist of:

  • 400 grams of minced meat;
  • 300 grams of boiled rice;
  • Bulbs;
  • Spices.

Preparing the dish will not take much time and effort, because all the processes are simple and are performed in the following sequence:

  1. To make pancakes, eggs, salt and sugar are ground. Add water, flour mixed with baking powder, and vegetable oil to the egg mixture.
  2. Pancakes are fried on both sides.
  3. The rice is boiled until tender and washed well.
  4. Place chopped onion on a heated, oiled frying pan and fry. Don't forget to stir it regularly.
  5. Minced meat is sent to the prepared onion, which is salted, peppered, and seasoned with spices. The ingredients for the filling are fried for 15 minutes.
  6. The minced meat is combined with rice and simmered over low heat under a lid for several minutes. This is necessary so that the rice absorbs the juice that the minced meat releases.
  7. The filling is laid out on the pancake. It is rolled up into a triangle or tube.

After cooking the minced meat, you can add a little sour cream to it. This will give the finished dish a delicate taste.

With meat and cheese

Making delicious pancakes with meat is very simple. By adding cheese, you can give the dish a spicy or sophisticated taste, depending on the type of additional ingredient. The recipe for pancakes stuffed with minced meat and cheese requires a set of certain products.

The dough is prepared from:

  • 3 eggs;
  • 0.5 liters of milk;
  • 250 grams of flour;
  • 10 grams of sugar;
  • Pinches of salt;
  • 30 milliliters of vegetable oil.

To prepare the filling you need:

  • 0.5 kilograms of minced meat (it is better to prepare it from chicken or beef);
  • 1 onion;
  • 300 grams of hard cheese;
  • A quarter of a stick of butter.

The sequence of preparing pancakes is similar to previous recipes. It looks like this:

  1. Lightly beat eggs, sugar and salt.
  2. The flour is sifted and added to the egg mixture.
  3. Milk is added to the dough in small portions. The mixture is thoroughly mixed, vegetable oil is added to it. The dough is covered with a towel and set aside for half an hour. During this time you can prepare the filling.
  4. The onion is chopped and fried in vegetable oil.
  5. Minced meat seasoned with salt is fried in a separate frying pan.
  6. The finished minced meat and onions are combined, transferred to a blender bowl and crushed until smooth.
  7. The cheese is grated on a coarse grater.
  8. The minced meat, chopped to a homogeneous mass, is laid out on the finished pancake, and grated cheese goes on top of it. The pancakes are wrapped in an envelope, placed in a heat-resistant form, and sent to the oven.
  9. You can serve pancakes with sour cream and herbs.

If you don’t have a blender at hand, you can grind the minced meat by rubbing it through a strainer.

With minced chicken and egg

Pancakes with minced chicken and eggs are a tasty and satisfying dish. To prepare it, you can use either just egg whites or whole eggs.

Ingredients for cooking:

  • 750 grams of flour;
  • 750 milliliters of milk;
  • 0.5 kilograms of chicken fillet;
  • 5 eggs;
  • 2 onions;
  • Greenery;
  • 3 grams of baking powder;
  • Salt;
  • Sugar;
  • Spices;
  • Vegetable oil.

Cooking:

  1. For the dough, eggs and milk are mixed, combined with sifted flour, baking powder, sugar and vegetable oil (2 tablespoons). The mixture must be mixed well.
  2. The finished dough is poured into a heated, oiled frying pan in portions and fried on both sides.
  3. The chicken fillet is pre-boiled and cooled, passed through a meat grinder. The meat filling is combined with fried onions, boiled eggs, diced, and herbs. The minced meat is brought to taste.
  4. The pancake is filled with minced meat and eggs, after which it is rolled up.

With minced meat and mushrooms

The combination of meat and mushrooms as a filling for pancakes is one of the most successful. Mushrooms release juice during cooking, just like minced meat. Due to this, the dish turns out juicy and has a rich taste.

Products needed to prepare the dish:

  • 150 milliliters of warm water;
  • 250 milliliters of milk;
  • 7 eggs: 4 for dough, 3 for filling;
  • 60 grams of butter;
  • 250 grams of flour;
  • Salt;
  • 0.5 kilograms of minced pork;
  • 0.5 kilograms of mushrooms;
  • Bulb;
  • 15 milliliters of mayonnaise (about a tablespoon).

Having prepared the necessary ingredients, you can start preparing pancakes:

  1. For the filling, minced pork is fried in a frying pan.
  2. Place chopped onions and chopped mushrooms in another frying pan and fry everything until done.
  3. The eggs for the filling are boiled.
  4. Ready minced meat, mushrooms and onions and eggs are passed through a meat grinder. The resulting mixture is brought to taste with salt and pepper. Mayonnaise is added to it.
  5. For the dough, beat the eggs a little and combine with flour. The resulting mass is mixed.
  6. Water, milk, butter, salt and sugar are added to the dough. Everything mixes well. You can use a blender to prepare the dough.
  7. The pancakes are fried in a frying pan, coated with minced meat on one side, and wrapped in a tube. If desired, the formed pancake can be cut into two parts.

Before serving, pancakes are heated in butter and sprinkled with herbs.

Pancakes with minced meat (video)

Using these recipes for making pancakes, you will get a delicious dish that will amaze with its taste. Minced meat goes well with most foods, including cheese, mushrooms, eggs, and rice. You can check this by preparing pancakes yourself, using one of the recipes mentioned above.

How to cook pancakes stuffed with minced meat recipe with photos - a complete description of the preparation so that the dish turns out very tasty and original.

What do you think is the most important thing in stuffed pancakes – the pancakes or the minced meat? Usually, the emphasis is on minced meat, and pancakes are baked in the most simple way - with milk, or even water. I want to invite you to try wonderfully delicious pancakes with minced meat, a recipe with step-by-step photos, for simplicity and clarity of perception. You will learn not only how to make an excellent filling from minced meat that does not spill out of pancakes, but also how to bake excellent pancakes with kefir, which you will then not only stuff, but also enjoy eating just like that. They are neither thin nor thick, with a well-defined “crispy” taste. Consolidation!

Ingredients for 10 pancakes

  • 2 eggs,
  • 2.5 cups of kefir,
  • 8 tablespoons flour,
  • 2 tablespoons sugar,
  • A pinch of salt,
  • 1 teaspoon baking powder or 1/3 teaspoon baking soda
  • 3 tablespoons of vegetable oil in the dough
  • 500 grams of minced meat or chicken,
  • 1 large onion,
  • 30 grams of butter,
  • 1/2 tablespoon flour,
  • 5 tablespoons of milk,
  • Salt and pepper to taste,
  • Vegetable oil for frying

How to cook pancakes with minced meat

I always start with minced meat. I already have ready-made minced meat. And I will fry it with onions and add some ingredients that will create a delightful feeling of juiciness and softness. And it won’t be a specially prepared sauce. We will do everything in one step on one frying pan.

Let's start with the onion. Wash, peel, chop finely, pour vegetable oil into a frying pan, fry the onion, stirring continuously, until lightly golden (it took me 7 minutes).

Place the minced meat, add salt and pepper, mix.

Place on the stove and fry over medium heat, constantly breaking up the lumps into which the finished minced meat tends to stick together. Within 5-7 minutes the minced meat will be completely ready - there will be no raw areas left in it. If the minced meat still sticks together, go over it with a spatula, pressing the minced meat into the frying pan, as if tamping it down - the lumps will break up.

Fry, stirring, for a couple of minutes until the oil melts. Add milk (you can use cream, it will be especially tasty with fatty ones). Mix again. Let it cook for two minutes, stir again. And fry for another two minutes. As you can see, the minced meat has become golden and dense. It will no longer crumble when stuffed.

Let's start frying pancakes. Break two eggs into a large bowl, add salt, sugar and beat with a broom until smooth.

Add kefir and vegetable oil.

Mix well. Add 2-3 tablespoons of flour and mix into the dough each time until the lumps disappear. In kefir they disperse quite easily.

Lastly add baking powder. Let the dough sit for five minutes. Mix again. You can bake.

Place a frying pan (preferably two) on the stove. We drip oil onto each one. Pour in two-thirds of a ladle of dough and, turning the pan at different angles, let the dough spread. When the bottom side of the pancake is well cooked, flip the pancake over. And fry until golden areas form.

Take the finished pancakes one at a time and place a tablespoon of minced meat two centimeters from the edge.

Wrap the pancake as if it were an envelope. First the back edge, then from the sides and twist to the end.

You get neat rectangular pancakes. Everything is done quickly, the filling remains warm.

Pancakes with minced meat are eaten with lightning speed. Bon appetit!

Pancakes stuffed with minced meat

Pancakes stuffed with minced meat Homemade ones will be much tastier and healthier than store-bought ones. Moreover, preparing them is not at all difficult, and the ingredients you need are simple. As a result, after spending one hour, you can prepare a delicious, satisfying dinner for your family. The meat filling can be prepared in different ways, but it is often made from rice and minced meat. This is a classic option that everyone loves. These pancakes can be prepared for future use by simply freezing them and then reheating them in the microwave or oven over low heat as needed. Below is a detailed recipe for making these pancakes.

The following products need to be prepared:

  • 16 ready-made pancakes;
  • 500 g of meat (half pork and beef);
  • 0.5 tbsp. round rice;
  • one head of onion;
  • vegetable oil (for frying);
  • ground pepper and salt to taste.

    Prepare pancakes stuffed with minced meat as follows:

    Take a small saucepan, pour a liter of water into it, put it on the fire, wait until the water boils. Then you need to salt the water. Also, it is worth noting that for a more interesting taste, you can replace the salt with any broth cube. We prepare the rice, you need to sort it and rinse it, then put it in boiling water and cook over low heat for about twenty minutes until completely cooked.

    In the meantime, while the rice is still cooking, you can make minced meat by grinding the meat using a meat grinder. There is no need to add onions yet.

    The resulting minced meat should be peppered and salted to taste and mixed thoroughly. If you wish, you can put a little of your favorite seasonings into the minced meat.

    When the rice is cooked, you will need to drain the water. If it turns out that the rice is too salty, then you should simply rinse it under clean cold water.

    The onions must be peeled and cut into small cubes.

    Then you need to pour about four tablespoons of vegetable oil into a frying pan and fry the chopped onions until golden brown.

    When frying, the minced meat should be stirred periodically with a wooden spatula and at the same time breaking up large pieces so that the minced meat turns out homogeneous. 5 minutes before the mixture of minced meat and onions is fully cooked, cover with a lid and simmer over low heat.

    The prepared minced meat must be mixed with boiled rice. If the minced meat turns out dry, then you should add a little butter to it. You need to taste the minced meat for salt and add more salt if necessary. Our meat filling for pancakes is ready.

    Well, now the last stage - wrap the minced meat in pancakes. Depending on the size of the pancake we will add 1.5 or 2 tbsp. l. fillings. Please note that the larger the pancake, the easier it will be to wrap it.

    It is better to wrap pancakes in the form of an envelope, but you can also wrap them in the form of a triangle, as you like.

    The end result is this beautiful stuffed pancake in the form of an envelope.

    It is also worth frying each of our pancakes on both sides in butter and serving hot in portions with sour cream. It will be very tasty! And next time you can try making pancakes with meat and egg. It will turn out very tasty too!

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    Pancakes stuffed with meat

    May 10, 2012

    One of the Russian recipes is pancakes. I'm posting my recipe - pancakes with meat, or rather pancakes with minced meat. Usually, I fry the ground beef that is included in the filling, and of course the onions too. If it’s convenient for you, you can simply boil the meat and chop it finely. Then fry in oil until golden brown along with the onion (or do not fry the meat at all), and immediately use it for its intended purpose. From the specified amount of ingredients I get 16 pancakes stuffed with minced meat.

      For pancake dough:
  • 2 chicken eggs
  • 1 tablespoon sugar
  • 1/3 teaspoon salt
  • 2 cups whole milk
  • 1 1/5 cups sifted flour
  • 2 tablespoons vegetable oil
  • vegetable oil - for frying pancakes
  • 2 tablespoons butter or vegetable oil
  • 1 medium onion, peeled and finely chopped
  • 450 g ground beef
  • salt to taste
  • ground black pepper to taste

    • Recipe for pancakes stuffed with meat

    To prepare the dough, in a deep bowl, beat the eggs with 1 tablespoon of sugar and a pinch of salt. I don't add a lot of sugar, since the filling is not sweet. You can increase the amount of sugar if you want to eat pancakes with jam or jam... Then add 2 cups of milk and 2 tablespoons of vegetable oil to the beaten eggs, mix everything well. Sift flour into the dough, while it is still quite liquid. I don’t put the flour all at once, but in parts, since the amount of flour depends on how thick the pancake you want to get. Again, you can make lacy thin pancakes. Or you can make it thicker, as, for example, for this meat filling. So, mix everything well so that there are no lumps in the dough. Over medium heat in a cast iron or Teflon frying pan with a small amount of vegetable oil, bake golden pancakes.

    Set the pancakes aside. Prepare the filling for minced pancakes.

    Peel the onion and chop finely. Fry the onion in a frying pan in vegetable oil (1 tablespoon) until translucent. Then add the mince and fry until golden brown (about 15 minutes). Season the filling with salt and ground black pepper to taste. Remove everything from heat and cool. Now place 1 tablespoon of cooled minced meat filling on each pancake. Fold the pancake into an envelope. These are the pancakes stuffed with minced meat.

    Heat 1 tablespoon of the remaining vegetable oil in a frying pan. Fry the pancakes on both sides until golden brown. Serve pancakes stuffed with meat warm or at room temperature. Bon appetit!

    http://facebook.com/profile.php?id=100001713440722 Oksana Kontareva

    Classic empanadas! And they turned out so delicious, so tanned, thin, lovely! That’s it, I went to the store to get the ingredients - I’ll sculpt and craft!) True, I add milk, eggs and flour in slightly different proportions, but there are so many people and so many ideas!

    https://plus.google.com/116386772458064677726 Marina Andreeva

    I add a tablespoon of starch to the dough and let it sit for an hour. And then I fry the pancakes, and I pour vegetable oil into the frying pan only before the first pancake, and fry the rest without oil. This recipe is good because thanks to the vegetable oil in the dough, the pancakes will not stick to the pan.

    http://twitter.com/ArshawinSeryj Sergey Eremenko

    I read the preparation and there is nothing complicated. A minimum of ingredients, a minimum of time and you get delicious pancakes with meat. I’ll add it to my bookmarks and definitely try to make this dessert!

    http://twitter.com/funosok Petukhov Nikita

    Pancakes with meat, familiar from childhood. What is Maslenitsa without them!

    http://vk.com/id89981344 Irina Polyakova

    My husband sometimes has pancakes with meat for breakfast. I make a lot at once and then freeze it. And it’s expensive to buy in a store. What are there 6 pancakes in a package for my husband for one tooth)))

    Stuffed pancakes with meat. Photo recipe

    I often make pancakes, but before I could not make them with filling, because the pancakes were quickly snapped up, and there was nothing left to fill. One day my husband and I bought store-bought empanadas. I won’t say that we didn’t like them, I’m just generally suspicious of public catering, and their price is not at all low. So I finally decided to make homemade empanadas. You can see the result in the photo above:) My husband and I really liked these filled pancakes. they turned out even tastier than from the store, and the price was 4(!) times cheaper. In general, I’d like to present you with my pancake recipe.

    • 1 l. milk
    • 2 eggs
    • 3 tbsp. l. Sahara
    • 2 tsp baking powder or 1 tsp. slaked soda
    • A pinch of salt
    • 1 tbsp. l. sunflower oil
    • 200 g minced meat
    • 1 large onion
    • 3 eggs

    I’ll say right away that I made pancakes for future use and therefore there will be more products in the photo than what is written in the ingredients.
    Boil the eggs.

    Fry the minced meat in a frying pan for 10-15 minutes, stirring constantly. Peel the onion, chop finely and add to the minced meat. Fry for another 5-10 minutes.

    Take minced meat that is not too fatty. I had beef and chicken.

    The fried minced meat turns out to be lumps, so it needs to be passed through a meat grinder.

    Three eggs on a coarse grater and add to the minced meat.

    By the way, eggs can be replaced with mushrooms, then you just need to pre-fry them along with minced meat and onions.

    Mix the pancake dough.

    The milk needs to be slightly heated, but not too much, otherwise the eggs will boil. Beat the eggs well and mix with milk. Add sugar and salt. Beat everything well until the sugar dissolves.

    Add baking powder and a little flour. Do not try to pour a lot of flour at once, firstly, it is not convenient to stir, and, secondly, it is very easy to mix it in and then the dough will have to be diluted. I usually add a third of a glass at a time and, after stirring, see if it’s enough or if I need to add more. The thinner the batter, the thinner the pancakes will be, but if you make it too thin, the pancakes will tear when flipped. When you decide that the dough is ready, you can add vegetable oil to it (optional) so that the pancakes come off the pan better.

    Fry the pancakes until golden brown.

    Place the filling on the edge of the pancake.

    Pancakes with meat, Stuffed pancakes

    We bring to your attention a recipe for a very tasty dish. Absolutely everyone will like pancakes with aromatic and tasty filling of chicken and mushrooms, baked under filling in the oven.

    flour, milk, salt, vegetable oil, eggs, sugar, champignons, chicken fillet, onion, salt, ground black pepper, sour cream, flour, vegetable oil, sour cream, eggs.

    For your festive New Year's feast, you can prepare a delicious snack in the shape of an indispensable attribute of Santa Claus - a bag of gifts. To do this, first make thin pancakes, and then fill them with a hearty filling of boiled chicken, rice and sautéed vegetables.

    eggs, sugar, salt, milk, wheat flour, vegetable oil, rice, chicken, carrots, onions, salt, vegetable oil, mayonnaise, green onions, herbs

    Draniki with meat are pancakes made from raw potatoes stuffed with minced meat. This dish is traditional for Belarusian, Lithuanian and Polish cuisine, and now it is impossible to imagine our usual menu without potato pancakes.

    potatoes, salt, flour, eggs, vegetable oil, beef, pork, onion, bun, milk, eggs, salt, pepper

    Empanadas are very easy to prepare and are one of the few dishes that have a large variety of cooking methods. Every housewife has her own proven and only true recipe for pancakes, including me.

    wheat flour, eggs, vegetable oil, sugar, salt, water, pork, onion, garlic, nutmeg, salt, ground black pepper, vegetable oil

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    Stuffed pancakes

    Probably everyone bakes pancakes. They are eaten with sour cream and prepared with various fillings. Pancakes with meat are a very filling and tasty dish. They can be served as an independent dish for a family dinner.

    • Milk 1 Liter
    • Flour 560 grams
    • Eggs 5 pieces
    • Sugar 2.5 teaspoons
    • Salt 0.5 teaspoons
    • Soda 1/3 teaspoon
    • Vegetable oil 50 grams
    • Beef 200 grams
    • Pork 300 grams
    • Onion 2 pieces
    • Salt To taste
    • Vegetable oil To taste

    1. To prepare pancakes, you need to heat the milk. Pour half the milk into a separate bowl and add salt, sugar, soda and eggs. Mix everything. Add sifted flour and knead the dough. Pour in the remaining milk and butter. Mix well.

    2. Now bake pancakes in a frying pan. Grease a frying pan with oil and fry the pancakes on both sides.

    3. The pancakes are ready. Put them aside and start preparing the filling. Mix minced pork and beef. Add salt and pepper to taste and mix well.

    4. Peel the onion and chop finely. Fry the minced meat in a frying pan until the excess liquid evaporates. Add onion to the minced meat and fry until the minced meat is ready.

    5. Place minced meat in the middle of the pancake and wrap it in an envelope. Your pancakes are ready. Bon appetit. You can fry the stuffed pancakes in a frying pan before serving.

    Video recipe "Stuffed pancakes"

    Stuffed pancakes with minced meat

    Use this recipe to prepare delicious stuffed pancakes with minced meat - the most popular meat filling for pancakes.

    It is minced meat that is most often used to stuff pancakes - this is a very common filling option that many people like. These pancakes turn out to be satisfying and can serve as a full-fledged breakfast or lunch - as you like. After eating a couple of these pancakes, you won’t feel hungry again soon.

    • Cooking time: 60 minutes 60 minutes
    • beef, 850g
    • butter, 60g
    • egg, 5pcs
    • water, 1.5l
    • onion, 1 piece
    • vegetable oil, 3 tbsp.
    • Wheat flour
    • bouillon

    How to cook pancakes stuffed with minced meat:

    To make the filling, boil a whole piece of meat, adding salt to the water, cool in the broth, remove from it, then grind in a meat grinder.

    Finely chop and fry the onion in butter until browned, add to the minced meat, add a little broth to make the minced meat juicy.

    Break the eggs into a deep bowl, pour in water, add vegetable oil and salt, and whisk until smooth.

    Gradually add flour to the egg mixture and knead the batter for pancakes - this way they will turn out thin.

    Grease a frying pan with oil, bake pancakes in the usual way, but fry them on one side only.

    Place the filling on the fried side of the pancakes, roll the pancakes into envelopes, then fry in a frying pan in butter until browned.

    It is better to serve stuffed pancakes with minced meat hot.

    Interesting fact: in Georgia, pancakes stuffed with minced meat are called “sultanchiki” - they are served there at wedding celebrations and at feasts dedicated to other festive events.

    Friends, how do you cook pancakes stuffed with minced meat? Share your recipes in the comments.

    Cooking pancakes with minced meat.

    Pancakes are a versatile dish that can be turned into an excellent appetizer for a holiday or everyday table, or served to those with a sweet tooth for dessert. Just change the filling!

    I suggest you prepare very tasty and nutritious minced pancakes. They will appeal to all those who are partial to pancakes and pancakes, as well as those who love meat fillings.

    Ingredients for minced pancakes

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    How to cook delicious pancakes with minced meat (simple recipe with step-by-step photos):

    Prepare thin pancakes according to your favorite recipe. This time I baked with water. I will briefly describe the cooking method. Beat the eggs into a mixer bowl. Add sugar and salt. Since we are preparing unsweetened pancakes with minced meat, there is no need to add a lot of sugar. Beat the eggs until fluffy. The mass will turn light yellow and increase in volume. Sift the flour into a separate container. Mix with baking powder or soda. Pour about 150 ml of water into the egg mixture. It is better to use boiled liquid and cooled to 30-40 degrees. Add flour. Beat at low speed. Pour in the remaining water. Stir. The pancake dough will have a traditional consistency - homogeneous, liquid, pourable. Add unscented vegetable oil. It will prevent the pancakes from sticking to the pan while baking. Fry on both sides until light golden brown. Before baking the first portion of dough, you can grease the pan with fat (a piece of lard, for example). The frying pan should be well heated. Since we will be filling the pancakes with minced meat and then frying them additionally, there is no need to brown them too much. Place the finished pancakes in a stack. To prevent them from sticking together after cooling, coat them with butter. Or cover with a kitchen towel or a frying pan or pot lid to allow the pancakes to steam and become tender. I also really like this recipe for pancakes with kefir. they turn out elastic, thin, with holes. At the same time, you can start preparing the filling. Peel the onion. Finely chop.

    Heat vegetable fat in a frying pan. Add onion.

    Fry until soft. Or until crispy, if you like this kind of onion.

    Add minced meat. I used a combination (pork and beef). But pure pork or beef will do. It will be delicious even with chicken. Breaking up any lumps, fry the minced meat until cooked through.

    It will take on a grayish tint to the finished meat. Only now can you salt it and add spices. Otherwise, the minced meat will turn out tough and tasteless. For seasonings, I chose ground black pepper and herbes de Provence. Garlic and a little sweet paprika would also be nice. You can also add some fresh herbs at the very end of cooking.

    Turn off the heat. Add a couple of spoons of sour cream or a piece of butter. This will make the minced meat for filling pancakes more tender and juicy. You can also “dilute” the meat with boiled rice.

    When the filling has cooled, you can stuff the pancakes. Place 1-1.5 tbsp. l. minced meat on the edge of the pancake.

    Stuffed pancakes with meat

    Pancakes are one of the oldest traditional Russian dishes, without which not a single holiday in Rus' would be complete. In the modern world, pancakes have not lost their popularity; they are still prepared and served in a wide variety of variations, and depending on the filling, this dish can have a different character and act as an appetizer, main course or dessert.
    Stuffed pancakes with meat in milk, which will be discussed in this recipe, can be classified as both an appetizer and a main course. Both adults and children eat them with pleasure, so such a treat can very often be found at the family table.

    • chicken eggs - two pieces;
    • milk - half a liter;
    • wheat flour - one glass;
    • salt - one pinch;
    • granulated sugar - one tablespoon.

    For filling:
    onion - one head;
    minced meat - three hundred grams;
    salt, black pepper (ground) - to taste.

    How to cook stuffed pancakes with meat

    First step. To prepare the pancake dough, take a large deep bowl, crack two chicken eggs into it and beat thoroughly by hand with a whisk or fork.

    Second step. Next, add cold milk and a tablespoon of sugar to the eggs in small portions and beat everything a little again.

    Third step. After this, take the flour, be sure to sift it through a fine sieve and gradually add it to the dough with continuous stirring.

    Fourth step. Knead the dough until all the lumps dissolve and it acquires a consistency similar to liquid sour cream. Be sure to add a pinch of salt, after which you can start baking the pancakes. To do this, grease a heated frying pan with a piece of lard dipped in vegetable oil and pour a little dough onto it, distributing it over the entire surface. Bake pancakes on both sides until cooked.

    Fifth step. At the same time, we prepare the meat filling for our pancakes. To do this, fry the minced meat in a frying pan with vegetable oil, and then add the chopped onion to it. Be sure to add salt and pepper to taste. Then place the filling in the center of the pancake.

    Sixth step. Carefully fold the side edges of the pancake inward and fold it into an envelope. You can additionally fry each envelope on all sides in vegetable oil.

    Serve ready stuffed pancakes with meat filling with fresh herbs, sour cream or any other sauce.

    Adviсe:
    1. The filling can be made from any meat; most often pancakes are made from chicken, pork or turkey meat.
    2. In order for the filling to become more homogeneous, the minced meat in the frying pan must be stirred all the time with a spatula so that it fries into lumps.
    3. Some people like a very homogeneous meat filling; for this, fried minced meat with onions is ground in a blender.
    4. You can also add boiled rice, grated boiled egg, and fried carrots to the meat filling.

    Fluffy milk pancakes without yeast recipe