Is it possible to eat pancakes on a diet - recipes for making low-calorie oatmeal or bran. Unsweetened pancake toppings - cooking tips from chefs Apple topping for a delicious dessert

Everyone in our family loves pancakes very much, but until recently I cooked them only with classic fillings: pancakes with meat, chicken and mushrooms, cheese and mushrooms .... and that's it. Therefore, one fine day I decided that I would gradually master new pancake fillings.

There are so many filling recipes that at least every day cook pancakes with a new filling. I have already prepared most of the toppings for pancakes below, so I can safely say that pancakes with these toppings are 100% delicious.

In this article I will write about unsweetened fillings for pancakes, and there will be a separate article about sweet fillings.

Egg and green onion pancake filling

Ingredients:

4 eggs,
50 gr. green onion,
5-10 gr. dill,
salt.
vegetable oil

Cooking:

Boil eggs and chop finely. Mix with finely chopped green onions and dill. Salt and pour a little vegetable oil. Mix well and you are ready to fill the pancakes!

Stuffing for pancakes from boiled sausage

Ingredients:

200 grams of sausage "Varenki",
0.5 spoons of mustard,
50 gr. sour cream
100 gr. cheese.

Cooking:

Pass the boiled sausage through a meat grinder, grate the cheese on a coarse grater, add 0.5 teaspoon of mustard, and 50 gr. sour cream. Mix everything, the filling is ready.

Mushroom pancake filling

Ingredients:

500 gr. mushrooms,
2 pcs. onion,
salt pepper,
sour cream.

Cooking:

Cut the mushrooms and fry, when the water from the fried mushrooms evaporates, add finely chopped onions and fry everything together. At the end of frying, salt, pepper and add 2 tablespoons of sour cream. Stuffing pancakes with this is very tasty.

Stuffing for pancakes from the liver

Ingredients:

500 gr. liver (chicken or veal),
2 bulbs
1 carrot
3 eggs, salt. pepper.
mayonnaise

Cooking:

Cut the liver into slices and fry until tender. Separately fry onions and carrots. Coarsely grate boiled eggs, salt and black pepper to taste. Cut the liver into strips (or into a meat grinder, as you like), mix with onions, carrots and mayonnaise.

Onion ham pancake filling

Ingredients:

onion
ham
vegetable oil
salt pepper

Cooking:

Cut the ham into strips.

Wash and chop the onion.

Season the ham and onion with salt, pepper and fry.

Refrigerate the filling.

Put 1 tablespoon of the filling on each pancake, roll it up with an envelope. Fry the finished pancakes on both sides in a frying pan greased with melted butter.

Pancakes stuffed with carrots

Ingredients:

carrot
onion
vegetable oil

Cooking:

Carrots wash, peel, grate on a coarse grater.

Peel the onion, wash, chop.

Fry carrots and onions in vegetable oil.

Hard boil eggs, chop finely.

Mix carrots, onions and eggs.

Put the filling on the pancakes, roll up the envelope and fry on both sides in the remaining vegetable oil.

Serve pancakes with sour cream.

Stuffing for zucchini pancakes

Ingredients:

zucchini
bell pepper
tomatoes
vegetable oil
salt and allspice to taste

Cooking:

Wash the zucchini, peel, cut into small cubes and fry in vegetable oil.

Wash the bell pepper, remove the stalks and seeds, cut into strips, fry in vegetable oil.

Wash the tomatoes, cut into small cubes.

Combine zucchini with tomatoes and bell pepper, salt, season with allspice and simmer for 3-5 minutes. Cool the filling.

Put the filling on the pancakes, smooth. Roll pancakes in quarters, if desired, serve with sour cream.

Pancakes with cabbage and fish filling

Ingredients:

fresh cabbage
canned pink salmon
hard-boiled eggs
parsley
vegetable little
salt and pepper

Cooking:

Finely chop the cabbage and fry in a small amount of vegetable oil. Boil eggs, peel, finely chop.

Salt and pepper the cabbage, add eggs and chopped canned pink salmon, mix thoroughly.

Wash the parsley, dry it, finely chop it, add it to the cabbage and fish filling.

Spread filling over pancakes. Roll the pancakes into an envelope. Serve with sour cream.

Pancakes with cheese and carrots

Ingredients:

100 g of hard cheese,
1 carrot
1 tablespoon of tomato paste,
1 hard boiled egg
100 g green onions,
100 g parsley,
30 ml vegetable oil,
50 g butter, salt to taste.

Cooking:

To prepare the filling, wash the green onions and parsley and chop finely. Wash the carrots, peel and grate on a fine grater. Peel and chop the egg. Cheese grate on a fine grater. Salt green onions and carrots, mix with tomato paste and fry in vegetable oil for 3 minutes, then add chopped egg and cheese.

Put the filling on pancakes, smooth. Fold the pancakes into quarters and sprinkle with parsley.

Pancakes with pickled mushrooms and potatoes

Ingredients:

200 g pickled mushrooms,
1 onion
50 g mayonnaise,
2 tubers of potatoes,
pepper to taste.

Cooking:

To prepare the filling, finely chop the mushrooms.

Peel the onion, wash, chop finely. Mix pickled mushrooms with onions and potatoes, pepper, season with mayonnaise.

Put the stuffing on the pancakes and roll up the envelope.

Pancakes with fried champignons and sausage

Ingredients:

300 g champignons,
100 g sour cream
100 g boiled sausage,
1 apple
1 bunch of parsley
1 onion
70 ml vegetable oil,
salt and pepper to taste.

Cooking:

To prepare the filling, peel the onion, cut into thin half rings.

Clean the mushrooms, wash, chop finely. Cut the sausage into small cubes.

Mix everything, salt, pepper and fry until cooked in vegetable oil.

Wash the apple, peel, remove the core and cut into small cubes. Wash the parsley, pat dry and chop finely.

Combine onion, mushrooms and sausage with parsley and apple, pepper, season with sour cream.

Put the filling on the pancakes, smooth, roll into envelopes.

Stuffing for pancakes from mushrooms and rice

Ingredients:

100 g boiled rice,
200 g butter,
1 onion
50 g butter,
1 bunch of green onions
2 eggs,
salt and pepper to taste.

Cooking:

To prepare the filling, clean the mushrooms, wash, finely chop.

Peel the onion, wash, cut into thin half rings.

Combine mushrooms and onions, fry in butter.

Wash green onions, finely chop.

Hard boil the eggs and cut into small cubes.

Mix rice with eggs, green onions, mushrooms and onions, salt and pepper.

Put the filling on warm pancakes, smooth. Roll the pancakes into an envelope. The dish can be served with sour cream at the table.

Stuffing for pancakes with pickled milk mushrooms

Ingredients:

250 g pickled mushrooms,
2 cloves of garlic
1 onion
3 tubers of potatoes,
1 bunch of green dill,
100 g sour cream
50 ml vegetable oil,
50 g melted butter,
salt and pepper to taste.

Cooking:

To prepare the filling, peel the garlic, wash, finely chop.

Peel the onion, wash, cut into half rings.

Wash the potatoes, boil in their skins, peel and finely chop.

Wash dill greens, dry, finely chop.

Fry the onion in vegetable oil until golden brown. Combine potatoes with dill, mushrooms, garlic and onions, salt, pepper, season with sour cream.

Put 1 tablespoon of the filling on the fried side of the pancakes, roll the pancakes into an envelope and lightly fry in hot melted butter.

Filling for cheese pancakes with tomatoes and parsley

Ingredients:

300 g of hard cheese,
100 g tomatoes,
100 g parsley,
100 g green salad leaves,
pepper to taste.

Cooking:

To prepare the filling, wash the tomatoes, dry them and cut into small pieces. Wash parsley and lettuce leaves and dry. Grate the cheese.

Put a little cheese on each pancake, a slice of tomato and a sprig of parsley, sprinkle the filling with pepper. Roll the pancakes into an envelope and put them on a baking sheet greased with vegetable oil. Bake in preheated oven for 10-15 minutes.

Serve with green salad leaves.

Stuffing for pancakes from mascarpone with salmon

Ingredients:

mascarpone (any other cream cheese)
lemon juice, salt, ground white pepper - to taste
Dijon mustard
cold smoked salmon

Cooking:

Mix cheese with diced salmon, lemon juice and mustard, season with salt and ground pepper.

Stuffing for pancakes from cabbage and eggs

Ingredients:

fresh cabbage
boiled eggs

How to cook a recipe for savory pancakes - a complete description of the preparation so that the dish turns out to be very tasty and original.

for 20 pieces you need:

250 ml milk
2 eggs
0.5 tsp salt
0.5 tsp soda
700 ml of boiled water (500 ml of room temperature and 200 ml of boiling water)
500 gr. flour

Mix flour, salt and soda:

add 500 ml. boiled water at room temperature and beat with a mixer:

add milk and beat again

cool a little and add eggs, mix:

this is the consistency you get:

stir a little with a ladle, as if pouring the dough from top to bottom:

bake, oiling only the first time the pan:

Here are the thin ones:

stuffed fried minced meat with onions + boiled rice:

Pancakes are a traditional dish popular in all European countries. These are pancakes prepared in a special way with a variety of fillings: from ham and mushrooms to fruits, chocolate, etc. Pancakes can be served as a main dish or as a dessert. This light, tasty and unusually easy-to-prepare dish is in demand in cafes and restaurants, and each of us can easily and simply diversify home cooking by adding this pastry to the menu. The process of making dough for pancakes is simple, and you can choose the filling to your liking. To help, we suggest the most successful recipes for making pancakes. Bon Appetit!

In the section “Pancakes (sweet and savory)” 187 recipes + photo recipes

Section: Pancakes (sweet and savory) » Top

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500 ml milk
3 eggs,
300 gr. flour,
1 st. a spoonful of sugar
1 teaspoon without a slide of salt,
3 art. tablespoons of vegetable oil
butter for greasing the finished pancakes.

Break eggs into a bowl, add salt and sugar. Stir with a whisk or fork until smooth. Pour about 200 ml of milk into the eggs and mix. Add flour and mix until smooth (the consistency of the dough is like thick sour cream). Pour in the remaining milk (about 300 ml), mix.
The dough should be liquid and easy to pour. We add vegetable oil. Mix the dough and let stand for 15-20 minutes. We heat the pan for pancakes well and grease it with a thin layer of vegetable oil. We bake pancakes and grease them with butter. Bon Appetit!

potato pancakes
Pancake "Well"
Zucchini spring rolls
Pancakes "Fairy Tale"
pancakes
Pancake rolls
Cottage cheese - walnut pancake cake
Custard pancakes
banana pancakes
Pancakes with caramel pears
Pancakes with apples
Pancakes with yeast
Pancakes with meat
Pancakes with meat
Pancakes on vodka
Nastya pancakes
Custard pancakes on kefir
Custard pancakes on kefir
Pancakes "Star"
Pancakes with yeast
Pancakes with minced chicken
Stuffed pancakes
Pancakes with meat
pancake pie

Pancakes can be cooked using a variety of liquids: from dairy and sour-milk products to water. And in any case, they will delight the household with delicious taste. But most often they are cooked in milk. Then they turn out rich and thin.

Required Ingredients

For delicious and tender pancakes with milk, you will need:

Warm milk - 2 cups;
Chicken egg - 3 pieces;
Sugar - 0.5 tablespoon;
Salt - 0.5 teaspoon;
Vegetable oil for dough - 2 tablespoons;
Wheat flour - 1.5 cups;
Vegetable oil for frying - how much will it take.

In fact, this recipe is not strict, some components of the dish can be replaced with others. For example, vegetable oil for dough can be replaced with melted butter, from which pancakes are much rosier. Wheat flour can be partially replaced with buckwheat flour, then you can enjoy the taste of real ancient Russian pancakes, which were prepared to meet the spring. You can add more sugar to make pancakes for the sweet tooth. But then it would be inappropriate to wrap an unsweetened filling in them: liver, mushrooms or cheese.

Speaking of cheese. If you add 200 grams of grated soft or hard cheese (but not processed) to the dough, then the taste of the finished dish will become better. Pancakes will acquire a special flavor, and they themselves will become so tender that you can’t tear yourself away from them until you eat everything to the last.

Milk pancake recipe

To make a good dough, you need to knead it strictly according to the recipe. Otherwise, it will have a lot of lumps or it will stick to the pan when frying pancakes.

Break the eggs into a saucepan and beat them a little with a whisk or mixer.

Pour 2/3 cup of warm, but not hot, milk into a saucepan. Add all the sugar and salt to this and mix well.

Sifted flour is poured into the resulting mixture, preferably in portions of 0.5 cups, after each dough is mixed with a whisk or mixer until smooth. At this stage, the dough should be thick.

Pour all the remaining milk (1 and 1/3 cups) into the dough and mix thoroughly. The ideal dough for pancakes has the consistency of liquid sour cream or very heavy cream.

Add vegetable or melted butter and stir the dough again.

A frying pan (preferably with a thick bottom and a handle, but also with a non-stick coating) is heated on the stove and greased with vegetable oil. To do this, it is convenient to use a cooking brush.

To make pancakes thin, you need to take enough dough so that it can only cover the entire bottom of the pan, but no more. To do this, they collect the dough in the ladle (ladle) with the right hand, and with the left hand hold the pan on weight. The dough is poured gradually strictly into the middle of the pan, which is quickly rotated with the left hand in a circle so that the dough spreads evenly over the entire surface. It is difficult only in words - in fact, everything is easier.

Put the pan back on the stove and make sure that the dough on top of the pancake is baked. It starts to bake from the edges, and after 1.5 - 2 minutes the dough thickens in the middle. Then the pancake is turned over with a spatula and fried on the other side for 0.5 - 1 minute.

Repeat step 7-8 until all the dough is gone. Pancakes are ready!

How to serve pancakes on the table?

If pancakes in milk were prepared without adding sugar, then any filling can be wrapped in them: mushrooms, potatoes, cabbage, cheese, boiled condensed milk, thick jam or jam, jam. If the filling was not provided, then pancakes can be served with sour cream, honey or condensed milk. To make the dish look beautiful, pancakes can be rolled into an envelope or into a tube.

To make pancakes always turn out without flour lumps, tasty, ruddy, thin and with holes, you need to know a few tricks. This is especially important for young and inexperienced housewives who decide to cook this wonderful dish for the first time.

To avoid lumps

There are several ways to break up lumps in dough:

Method 1. It's in the recipe. Flour is mixed with all the ingredients and only with part of the milk, since it is easier to knead lumps in a thick dough. When the dough becomes homogeneous, add the remaining liquid and stir.

Method 2. If you use a mixer to knead the dough, then there will be no lumps - the mixer will thoroughly break them. Therefore, the components can be mixed in any order.

Method 3. Knead the dough randomly. Then keep it in the refrigerator for several hours and mix again. Swollen lumps will fall apart on their own.

To be ruddy and with holes

Use butter instead of vegetable oil. But do not be alarmed if the first pancake turned out to be nondescript. This is normal, just like the first pancake is lumpy. So it goes even for experienced housewives.

If the dough is too thin (thick)

If pancakes are torn, then the dough needs to be made thicker. To do this, pour a quarter of the dough and add flour by eye, mix until all the lumps fall apart. Then mix both parts of the dough and get a homogeneous mass.

If the pancakes are too thick, then you can add a little milk to the dough itself and stir until a homogeneous consistency.

These pancakes are the most popular in my house. Firstly, they are sugar-free, but the sweet tooth does not pay attention to this, and secondly, they are thin and I really like it.

And a little story for pancakes.

I decided to make this Temko with pancakes and of course I need pictures. As a result, I ended up in the kitchen and started making dough. To be honest, it’s a little reluctant and thinking who will eat them if everyone fled, but still made an effort and now the pancakes are already on the table. Then she decorated them with cherry jam, thereby arousing an incredible appetite in herself and ran after the camera to quickly take a picture and start eating the royal meal. And here is the disappointment - the batteries are discharged, it was the end of the world and complete disappointment, further. then everything was fine, and I still pleased myself with pancakes.

But I understood one truth, the way to appetite lies through appearance. There are pancakes like pancakes, but if you put beautiful cherry jam on them, you immediately want to try them.

Recipe for a small portion of 8-10 pieces.

Thin pancakes without sugar

egg - 2 pcs
milk 0.5 tbsp.
flour
vegetable oil 1 tbsp. l. (If you use a Teflon frying pan, you can reduce the portion by two)

Beat the eggs with a whisk and add the flour, bringing the resulting mixture to a fairly thick consistency, but at the same time, we focus on making it easy to mix. Thanks to this kneading, I never have lumps in the dough and it is always smooth. Then add milk and mix well until a homogeneous dough is obtained. We bake pancakes in a hot pan. And do not forget to decorate with your favorite jam.

Unsweetened pancake filling: the best recipes

In this article I will write about unsweetened fillings for pancakes, and there will be a separate article about sweet fillings.

Egg and green onion pancake filling

4 eggs,
50 gr. green onion,
5-10 gr. dill,
salt.
vegetable oil

Boil eggs and chop finely. Mix with finely chopped green onions and dill. Salt and pour a little vegetable oil. Mix well and you are ready to fill the pancakes!

Stuffing for pancakes from boiled sausage

200 grams of sausage "Varenki",
0.5 spoons of mustard,
50 gr. sour cream
100 gr. cheese.

Pass the boiled sausage through a meat grinder, grate the cheese on a coarse grater, add 0.5 teaspoon of mustard, and 50 gr. sour cream. Mix everything, the filling is ready.

Mushroom pancake filling

Stuffing for pancakes from the liver

500 gr. liver (chicken or veal),
2 bulbs
1 carrot
3 eggs, salt. pepper.
mayonnaise

Onion ham pancake filling

onion
ham
vegetable oil
salt pepper

Cut the ham into strips.

Wash and chop the onion.

Season the ham and onion with salt, pepper and fry.

Refrigerate the filling.

Put 1 tablespoon of the filling on each pancake, roll it up with an envelope. Fry the finished pancakes on both sides in a frying pan greased with melted butter.

Pancakes stuffed with carrots

Carrots wash, peel, grate on a coarse grater.

Peel the onion, wash, chop.

Fry carrots and onions in vegetable oil.

Hard boil eggs, chop finely.

Mix carrots, onions and eggs.

Put the filling on the pancakes, roll up the envelope and fry on both sides in the remaining vegetable oil.

Serve pancakes with sour cream.

Stuffing for zucchini pancakes

zucchini
bell pepper
tomatoes
vegetable oil
salt and allspice to taste

Wash the zucchini, peel, cut into small cubes and fry in vegetable oil.

Wash the bell pepper, remove the stalks and seeds, cut into strips, fry in vegetable oil.

Wash the tomatoes, cut into small cubes.

Combine zucchini with tomatoes and bell pepper, salt, season with allspice and simmer for 3-5 minutes. Cool the filling.

Put the filling on the pancakes, smooth. Roll pancakes in quarters, if desired, serve with sour cream.

Pancakes with cabbage and fish filling

fresh cabbage
canned pink salmon
hard-boiled eggs
parsley
vegetable little
salt and pepper

Finely chop the cabbage and fry in a small amount of vegetable oil. Boil eggs, peel, finely chop.

Salt and pepper the cabbage, add eggs and chopped canned pink salmon, mix thoroughly.

Wash the parsley, dry it, finely chop it, add it to the cabbage and fish filling.

Spread filling over pancakes. Roll the pancakes into an envelope. Serve with sour cream.

Pancakes with cheese and carrots

100 g of hard cheese,
1 carrot
1 tablespoon of tomato paste,
1 hard boiled egg
100 g green onions,
100 g parsley,
30 ml vegetable oil,
50 g butter, salt to taste.

Put the filling on pancakes, smooth. Fold the pancakes into quarters and sprinkle with parsley.

Pancakes with pickled mushrooms and potatoes

200 g pickled mushrooms,
1 onion
50 g mayonnaise,
2 tubers of potatoes,
pepper to taste.

To prepare the filling, finely chop the mushrooms.

Peel the onion, wash, chop finely. Mix pickled mushrooms with onions and potatoes, pepper, season with mayonnaise.

Put the stuffing on the pancakes and roll up the envelope.

Pancakes with fried champignons and sausage

300 g champignons,
100 g sour cream
100 g boiled sausage,
1 apple
1 bunch of parsley
1 onion
70 ml vegetable oil,
salt and pepper to taste.

To prepare the filling, peel the onion, cut into thin half rings.

Clean the mushrooms, wash, chop finely. Cut the sausage into small cubes.

Mix everything, salt, pepper and fry until cooked in vegetable oil.

Wash the apple, peel, remove the core and cut into small cubes. Wash the parsley, pat dry and chop finely.

Combine onion, mushrooms and sausage with parsley and apple, pepper, season with sour cream.

Put the filling on the pancakes, smooth, roll into envelopes.

Stuffing for pancakes from mushrooms and rice

100 g boiled rice,
200 g butter,
1 onion
50 g butter,
1 bunch of green onions
2 eggs,
salt and pepper to taste.

To prepare the filling, clean the mushrooms, wash, finely chop.

Peel the onion, wash, cut into thin half rings.

Combine mushrooms and onions, fry in butter.

Wash green onions, finely chop.

Hard boil the eggs and cut into small cubes.

Mix rice with eggs, green onions, mushrooms and onions, salt and pepper.

Put the filling on warm pancakes, smooth. Roll the pancakes into an envelope. The dish can be served with sour cream at the table.

Stuffing for pancakes with pickled milk mushrooms

250 g pickled mushrooms,
2 cloves of garlic
1 onion
3 tubers of potatoes,
1 bunch of green dill,
100 g sour cream
50 ml vegetable oil,
50 g melted butter,
salt and pepper to taste.

To prepare the filling, peel the garlic, wash, finely chop.

Peel the onion, wash, cut into half rings.

Wash the potatoes, boil in their skins, peel and finely chop.

Wash dill greens, dry, finely chop.

Fry the onion in vegetable oil until golden brown. Combine potatoes with dill, mushrooms, garlic and onions, salt, pepper, season with sour cream.

Put 1 tablespoon of the filling on the fried side of the pancakes, roll the pancakes into an envelope and lightly fry in hot melted butter.

Filling for cheese pancakes with tomatoes and parsley

300 g of hard cheese,
100 g tomatoes,
100 g parsley,
100 g green salad leaves,
pepper to taste.

To prepare the filling, wash the tomatoes, dry them and cut into small pieces. Wash parsley and lettuce leaves and dry. Grate the cheese.

Serve with green salad leaves.

Stuffing for pancakes from mascarpone with salmon

mascarpone (any other cream cheese)
lemon juice, salt, ground white pepper - to taste
Dijon mustard
cold smoked salmon

Mix cheese with diced salmon, lemon juice and mustard, season with salt and ground pepper.

Stuffing for pancakes from cabbage and eggs

fresh cabbage
boiled eggs
herbs, salt, vegetable oil - to taste

Finely chop the cabbage and fry in a hot pan with a little oil, without a lid. You can immediately put greens with cabbage.

Salt, add hard-boiled eggs, be sure to pepper.

You can take cabbage in equal quantities with carrots. Sometimes, for satiety, finely chopped sausage or bacon is added to vegetables.

Useful video: "Methods of wrapping pancakes"

Unsweetened pancakes with milk

Stunning and ruddy unsweetened pancakes with milk are a great way to prepare a delicious dish. You can use completely different fillings and dream up a little to please your loved ones with a delicious dinner or breakfast. This recipe for savory, tender pancakes will allow you to easily prepare amazing fragrant tender pancakes that just melt in your mouth. A simple recipe made from the most common ingredients that are likely to be found in your refrigerator will allow you to please your family or guests with delicious tender pancakes using meat, cottage cheese, mushrooms and any filling of your choice.

Ingredients for Unsweetened Pancakes with Milk:

200 gr. wheat flour
2 eggs
15 gr. baking powder
One small bulb
50 ml. olive oil
500 ml. milk
Salt - to taste

Step by step cooking unsweetened pancakes with milk:

Step number 1: prepare a milk-egg solution, add flour

Break two eggs into a spacious and easy-to-mix bowl and add a little salt, about half a teaspoon. Add milk to the eggs, about half of its amount. Now add flour, previously sifted and saturated with oxygen, to the ingredients in the bowl. Let's start mixing the dough with a mixer or, if manually, with a whisk.

Step 2: Add Baking Powder to the Dough

After whipping the dough until a homogeneous, jelly-like mass without lumps, add baking powder to it, after which we continue to mix the dough for some more time so that the baking powder is completely dispersed in the dough. Using a silicone spatula, scrape off the remaining flour from the walls and the dough splashed while stirring.

Step 3: dilute the base of the dough with milk

The basis for the test is ready. As you can see, the dough turned out smooth, without lumps, but at the same time very thick. In this state, it is not suitable for baking pancakes, so we will dilute the resulting dough with milk. Once again thoroughly mixing everything, we should get a dough in density comparable to heavy cream or liquid sour cream. Here is such an even, completely without lumps, we should get the dough.

Step 4: Prepare the pan for baking pancakes

The dough is ready, you can start baking pancakes. To grease the pan with oil, I use a half of a peeled onion, which I stick on a fork and dip periodically in vegetable oil. This will give your pancakes a pleasant onion flavor and reduce the excess heat around the pan before the next filling.

Step number 5: pour the dough, bake the first side of the pancake

Pretty much warming up the pan, put on it, with the help of the cooked onion, vegetable oil. Spread the oil over the entire surface of the pan. We will no longer put an empty pan on the fire, but immediately pour the dough on it. Having poured the amount of dough we need into the middle of the pan, in a circular motion we will help it spread over its entire area. Put the pan back on the stove and let the pancake bake first on one side.

Step 6: Flip the pancake, bake the second side

We can check the readiness of baking the first side by slightly lifting the edge of the pancake and evaluating its color from below. This should be done carefully and only after the bubbles formed on the surface burst and turn into holes or depressions. As soon as this happens, carefully turn the pancake over to the other side and bake it on the other side until it is completely cooked. Let's check the color of the pancake. If everything suits us, carefully remove it from the pan.

Step 7: continue baking pancakes

Let's put the pan to heat up again, and in the meantime, evaluate the thickness and color of the pancake on both sides. If the pancake turned out, in your opinion, a little thick or slightly burnt, pour less dough into the pan when baking the next one. Well, accordingly, if yours is slightly burnt or turned dark, reduce the heat of the stove or reduce the baking time by a few seconds.

Step 8: Pancakes are Ready to Use

In order to get a good result when baking pancakes, you will need some skill in this matter. The amount of dough used to bake each pancake should be the same and match the diameter of your pan and the desired thickness of the pancake. Depending on the diameter of the pan and the thickness of the pancakes, you should end up with 12 to 13 pancakes. Bon Appetit!

Fillings for pancakes can be very different: sweet, fruit, curd, vegetable, mushroom, meat and chicken. It all depends on your imagination, the preferences of your family and the seasons. In winter, you want more hearty dishes; in summer, fruits and vegetables can be used during the harvest season. Try to cook according to the recipes that we have collected for you.

1. Pancakes stuffed with eggs

Ingredients: 4 eggs, 50 gr. green onions, 5-10 gr. dill, salt.
Boil 4 eggs. Grate boiled eggs. Fry green onions 50 gr. Dill 5-10 gr. Salt to taste.

2. Curd filling in pancakes

Ingredients: Cottage cheese 500 gr., 1 egg yolk, 2 tablespoons of sugar, 50 gr. raisins.
We take cottage cheese, add one yolk, sugar to it, grind everything with cottage cheese. Add raisins to the resulting mass. Pre-soaked in boiling water.

3. Chicken: chicken pancakes

Ingredients: 1 chicken breast, 10 gr. dill, 2 boiled eggs, salt, pepper.
Boil chicken breast. Twist it in a meat grinder. Dill 10 gr. finely chopped. Grate 2 boiled eggs on a coarse grater, salt and pepper to taste.

4. Mushroom filling in pancakes

Ingredients: 500 gr. mushrooms, 2 pcs. onion, salt, pepper.
Fry mushrooms 500 gr., fry onions 2 pcs. medium, salt and pepper to taste.

5. Sausage "Varenki"

Ingredients: 200 gr. sausages "Varenki", 0.5 tablespoons of mustard, 50 gr. sour cream, 100 gr. cheese.
Boiled sausage 200 gr., Pass it through a meat grinder, grate the cheese on a coarse grater, add 0.5 teaspoon of mustard, and 50 gr. sour cream. Mix everything, the filling is ready.

6. Hepatic

Ingredients: 500 gr. liver (pork or beef), 2 onions, 1 carrot, 3 eggs, salt. pepper.
500 gr. liver fry with 2 medium-sized onions and 1 carrot. Grate 3 boiled eggs on a coarse grater, salt and pepper to taste.

7. Pancakes with meat. The most common meat filling for pancakes

Ingredients: 500 gr. fresh minced meat, 1 onion, salt, pepper.
Minced meat (500 gr.) Fried with onions (1 pc.), Add salt and pepper to taste.

8. Pancakes with cheese and ham

Ingredients: 300 gr. ham, 150 gr. cheese, 2-3 boiled eggs, salt.
We take ham 300 gr., 150 gr. cheese and 2-3 boiled eggs. We cut the ham into strips, and rub the cheese and eggs on a coarse grater. Salt to taste.

9. With dried apricots

Ingredients: 300 gr. cottage cheese, 100 gr. dried apricots, 1 tbsp. a spoonful of sugar.
We take 300 gr. cottage cheese and 100 gr. finely chopped dried apricots, mix everything and add 1 tbsp. a spoonful of sugar, then mix everything well again.

10. Stuffing for pancakes from boiled beef

Ingredients: 500 gr. beef, 1 onion, butter 20 gr, salt.
500 gr. Boil beef for 1.5 hours, twist in a meat grinder. We take 1 onion, cut into cubes, fry in butter, add the resulting minced meat, add some salt to taste.

11. With condensed milk

Ingredients: liquid condensed milk or boiled condensed milk.
Sweet pancakes can be topped with condensed milk.

12. With red fish

Soft processed cheese (such as Viola) and lightly salted red fish will come in handy.
Fillet of red fish (slightly salted or smoked trout or salmon is suitable), finely chop, mix with melted cheese.
Add greens if desired.

13. With powdered sugar

Ingredients: Powdered sugar.
Sprinkle with powder, you can also cut a heart out of paper and shake it on top.
It will turn out on top of the pancake powder in the form of a heart or two.

14. With minced meat and rice

Finely chop the onion. Fry minced meat on grows. oil (while evaporating all the juice). Add the onion to the fried minced meat and continue to fry together over low heat until the minced meat and onions are cooked. But the onion should not change color much. Add boiled rice to the prepared minced meat with onions, salt, pepper and mix thoroughly.

15. With caramel

Ingredients: 4 tablespoons of sugar, 0.5 water and 0.5 gr. vanilla.
4 tablespoons of sugar are placed on the bottom of the pan, 0.5 gr. vanilla, 0.5 tablespoon of water and melt sugar, boil it until light brown. And pour pancakes on it.

16. With apple-nut filling

2 sweet and sour apples
1 tbsp walnuts,
1-2 tbsp Sahara,
a pinch of cinnamon.
Grate apples, mix with chopped nuts, adding sugar and cinnamon.

17. Cheese filling

It includes hard spicy cheese, garlic, carrots, sour cream (mayonnaise).
Grate carrots on a fine grater, and cheese on a coarse grater. Crush a couple of cloves of garlic. Mix everything with sour cream or mayonnaise. (For 250 grams of cheese, 1 small carrot is added).

18. With prunes and cream

Ingredients: 200 gr. prunes, 1 tablespoon of sugar, 1 gr. cinnamon, 50 gr. cream.
Pour boiling water over prunes. After 10 minutes, finely chop it, add sugar, cinnamon, cream. Mix everything thoroughly.

How to cook a recipe for thin savory pancakes - a complete description of the preparation so that the dish turns out to be very tasty and original.

500 ml milk
3 eggs,
300 gr. flour,
1 st. a spoonful of sugar
1 teaspoon without a slide of salt,
3 art. tablespoons of vegetable oil
butter for greasing the finished pancakes.

potato pancakes
Pancake "Well"
Zucchini spring rolls
Pancakes "Fairy Tale"
pancakes
Pancake rolls
Cottage cheese - walnut pancake cake
Custard pancakes
banana pancakes
Pancakes with caramel pears
Pancakes with apples
Pancakes with yeast
Pancakes with meat
Pancakes with meat
Pancakes on vodka
Nastya pancakes
Custard pancakes on kefir
Custard pancakes on kefir
Pancakes "Star"
Pancakes with yeast
Pancakes with minced chicken
Stuffed pancakes
Pancakes with meat
pancake pie

For delicious and tender pancakes with milk, you will need:

Warm milk - 2 cups;
Chicken egg - 3 pieces;
Sugar - 0.5 tablespoon;
Salt - 0.5 teaspoon;
Vegetable oil for dough - 2 tablespoons;
Wheat flour - 1.5 cups;
Vegetable oil for frying - how much will it take.

Milk pancake recipe

To make a good dough, you need to knead it strictly according to the recipe. Otherwise, it will have a lot of lumps or it will stick to the pan when frying pancakes.

Break the eggs into a saucepan and beat them a little with a whisk or mixer.

Pour 2/3 cup of warm, but not hot, milk into a saucepan. Add all the sugar and salt to this and mix well.

Sifted flour is poured into the resulting mixture, preferably in portions of 0.5 cups, after each dough is mixed with a whisk or mixer until smooth. At this stage, the dough should be thick.

Pour all the remaining milk (1 and 1/3 cups) into the dough and mix thoroughly. The ideal dough for pancakes has the consistency of liquid sour cream or very heavy cream.

Add vegetable or melted butter and stir the dough again.

Repeat step 7-8 until all the dough is gone. Pancakes are ready!

How to serve pancakes on the table?

To avoid lumps

There are several ways to break up lumps in dough:

Method 2. If you use a mixer to knead the dough, then there will be no lumps - the mixer will thoroughly break them. Therefore, the components can be mixed in any order.

Method 3. Knead the dough randomly. Then keep it in the refrigerator for several hours and mix again. Swollen lumps will fall apart on their own.

To be ruddy and with holes

If the dough is too thin (thick)

If the pancakes are too thick, then you can add a little milk to the dough itself and stir until a homogeneous consistency.

for 20 pieces you need:

250 ml milk
2 eggs
0.5 tsp salt
0.5 tsp soda
700 ml of boiled water (500 ml of room temperature and 200 ml of boiling water)
500 gr. flour

Mix flour, salt and soda:

add 500 ml. boiled water at room temperature and beat with a mixer:

add milk and beat again

cool a little and add eggs, mix:

this is the consistency you get:

stir a little with a ladle, as if pouring the dough from top to bottom:

bake, oiling only the first time the pan:

Here are the thin ones:

stuffed fried minced meat with onions + boiled rice:

These pancakes are the most popular in my house. Firstly, they are sugar-free, but the sweet tooth does not pay attention to this, and secondly, they are thin and I really like it.

And a little story for pancakes.

But I understood one truth, the way to appetite lies through appearance. There are pancakes like pancakes, but if you put beautiful cherry jam on them, you immediately want to try them.

Recipe for a small portion of 8-10 pieces.

Thin pancakes without sugar

egg - 2 pcs
milk 0.5 tbsp.
flour
vegetable oil 1 tbsp. l. (If you use a Teflon frying pan, you can reduce the portion by two)

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The most popular toppings for sweet and savory pancakes - recipes tested for decades

Thin and fluffy. Round and patterned. With and without baking. On liquid or thick dough from different flours. On water, milk, kefir or sour cream. With and without yeast. Lenten and modest. Sweet and sugar free. With fillings, of which there are a huge variety ... Yes, you are right - now we are talking about pancakes. Let Maslenitsa be over, but there is a need for pancakes almost every day. Do not know how to wrap them, what and how to stuff them? Now you will know everything!

We will consider below two options for curd filling. But after all, you can add whatever you like to cottage cheese. These are apples, cherries, plums, apricots and other fruits and berries. And in general, everything is suitable for a sweet filling, including sweet preservation, jam, chocolate, caramel, etc.

The most delicious recipe for curd stuffed pancakes - my grandmother's recipe

Pancakes and toppings are a creative process. After all, you can wrap whatever you like in a pancake. But no one will argue with the fact that after the meat curd filling is the most desired in many families. That is why I will write here a recipe for the pancakes themselves, and a delicious unique filling.

Milk - 2 cups
Eggs - 2 pcs
Flour - 1 cup
Sugar - 3 tablespoons
Vanillin - 1 sachet
Vegetable oil - 1 tbsp
Butter - for frying

Cottage cheese - 1 pack
Walnuts - 4-5 pieces
Raisins - 50 g
Sesame - 1 tsp

Cooking thin pancakes with cottage cheese filling - a recipe proven over the years

I was lucky, I made these pancakes in the village. So, it was real, straight from under the cow, milk. We measure a couple of circles.

Step 1. Prepare milk

Salt is said to make pancakes tastier. But I did not listen, and put sugar mixed with vanilla. If not too sweet, you can add more.

Step 2: Add Sugar

We mix everything thoroughly. You can use a mixer, I managed with a fork. Then you can beat the eggs. Homemade - they are so beautiful!

Step 3. Beat the eggs

Well, now we beat everything tightly and gradually add flour. When the mass resembles liquid sour cream, stop. And set aside the dough - it should come to its senses. Grease the pan with oil.

Step 4. Lubricate the pan with oil

Pour the dough into the preheated pan, distributing it with circular rotations of the pan. In a word, so that it spreads evenly, and the pancake turns out to be round.

Step 5. Pour the dough and fry the pancake

Step 6. Stack the pancakes

Now the main thing is the filling. You can just put the cottage cheese, mixing it with the yolk and sugar. And you can add nuts and raisins to it (after soaking in water). Useful and tasty. Spread the pancake with the mixture.

Step 8. Wrap the pancake with curd filling

So, I first rolled up the sheets with a tube. This is how they turned out.

Step 9. Rolled up rolls

I fried them in butter until golden brown. Drizzled with jam. Here you can water anything, but something tasty. It will be delicious! Pancakes can be folded into a triangle or an envelope. The main thing is that the filling is tasty. I put only cottage cheese in the envelopes, adding only vanillin and a little sesame to it.

Step 10. Ready-made pancakes with cottage cheese

Types of sweet toppings for pancakes

Beat 70 grams of butter with sugar (after softening the butter). Mash three bananas in a convenient way. After squeezing the juice from one lemon, mix it with bananas and a mass obtained from sugar and butter. Better yet, beat it all up until airy. Are the pancakes ready? So put this goodies on the surface, smearing it. Roll into a square, triangle or tube. Top with cream or melted chocolate.

Banana chocolate filling

Cut 2-3 bananas into thin slices. Melt a bar of chocolate in a water bath. We will do the same with butter (50 g). Spread pancakes with chocolate mixed with butter. Top with thin slices of bananas. Roll in a convenient way. Sprinkle with powdered sugar.

Apple and cinnamon filling

We send the apples peeled from the skin and core to a saucepan. Fill them with a small amount of water and cover with a lid, let them go for 10 minutes. Pour sugar to taste. Sprinkle with cinnamon, and also to your taste. After mixing everything, simmer for another three minutes. Cool down the filling. Then spread over pancakes.

Curd-lemon filling

Yes, cottage cheese again, but the filling sounds a little different. Beat cottage cheese (300 g), pouring a little fat cream and sour cream into it. Sugar to taste. Grate the zest of half a lemon. I have canned cherries. I drain the syrup, remove the seeds and, after cutting the cherries finely, put them in the curd mass. Having mixed everything, having tried it - is it not sour, I spread the mass on pancakes.

Canned pineapples too (although fresh will sound great). Drain the juice, grind the circles of pulp. Whip cream with a mixer (30%). Add chopped pineapple to them. Such a filling, laid out on pancakes, then folded in half, is incomparably tasty. Especially if you pour the pancakes with drained and heated pineapple juice.

Creamy strawberry filling

It needs powdered sugar and cream cheese. Mix 200 g of cheese and powder (following the taste). Let's add some heavy cream. Let's chop some strawberries. Mix and spread the pancake with a sweet cheese-strawberry mass. No fresh berries? Get some jam!

Unsweetened pancake toppings - the most popular recipes

It is clear that for such fillings a different dough recipe is also needed. That is without sugar. What is put in savory fillings? Meat and fish products, cheese, mushrooms, eggs, carrots, zucchini and other vegetables.

Meat filling for pancakes

Grind in a meat grinder or blender half a kilogram of boiled meat. Fry in butter 1.5 chopped onion. Let's put it in the bowl. Mix, pepper and salt to taste. And put on pancake. We roll it the way you like it and fry it. If you also add fried mushrooms here, it will be even more satisfying, tastier and healthier. With sour cream - that's it! There is an option to add boiled rice, buckwheat, etc.

We clean half a kilogram of fresh champignons. Let's grind them down. Let's cut an onion. Then heat the frying pan, put butter (3 tablespoons) in it, melt it. Fry the onion, then add the mushrooms to them, bring them to readiness for about ten minutes. Salt, pepper, add chopped dill to taste. You can also stuff mushrooms like this. But it is better to turn them into something like pate. Therefore, we scroll the mass in a convenient way. And, having smeared pancakes with it, we roll it up with an envelope. It would be nice to put pancakes with mushroom filling in a baking dish and, sprinkled with generously grated cheese on top, bake in the oven for several minutes.

Filling for pancakes with red fish

It will be something incredible if you find low-salted salmon or trout (any red salmon, coho salmon, etc.). The fillet must be cleaned from both the bones and the skin. Make long stripes out of it. Chop dill. Mix with fish. Prepare a foothold - a hill of pancakes. Put a layer of cream cheese on the first and the rest. On it - fish with dill. Wrap the pancake with a tube. And you can do it differently. Cut the thinnest fillet. And put it along the entire length of the pancake on the cheese. If you also put a layer of grated fresh cucumber on the fish, it will be something!

Stuffing with egg and herbs

Grate 4 boiled eggs. Grind a bunch of green onions and fry in butter. Mix eggs with onions and chopped dill. Salt, pepper. By the way, you can pepper, add boiled rice, buckwheat, etc.

Coarsely chop and stew a pound of liver, pour boiling water, with bay leaf and pepper. Fry 1 carrot, finely chopped, and a couple of chopped onions. Pass the liver through a meat grinder. Mix with carrots and onions. Pepper, salt, and put in pancakes.

Stuffings for pancakes with baking

First, how it's done. After all, there are several types of baking.

When baking a pancake, cottage cheese, minced meat, etc. are thinly placed on top. Turning such a pancake to the other side, it is fried and fried until cooked.

Fish, meat, sausage and other products are finely chopped, laid out in hot fat and filled with pancake mass. Roast as always.

First, a thin layer of dough is poured into the pan. As soon as it is a little baked, put the food. Sprinkle them on top with the second portion of the dough, turn over and fry.

What is used for baking

As a rule, these are onions fried to varying degrees, boiled or fried carrots with onions, chopped eggs, minced meat, mushrooms (boiled or fried), fish (salted or cooked, pates, curd mass. Actually, everything you like will do.

BTW: It is our custom to serve pancakes for tea and dinner. Previously, they were served with vodka.

I talked about the preparation of only a few types of fillings for pancakes. But there are thousands of times more! Because, how many housewives, so many experiments with products.

Useful facts about pancake dough - sharing the secrets of cooking

Flour: wheat, barley, oatmeal, buckwheat or a combination.
The best proportion of flour: a mixture of 2.5 cups of wheat flour and one - buckwheat.
Ideal batch: equal shares by volume - 3 cups of flour and the same amount of liquid (water and milk).
Yeast: 10-5 g per glass of flour.
Vegetable oil: adding it to the dough eliminates the need to grease the pan every time.

TIP: before baking, you can add a little (20 g per 3 glasses of flour) or hot milk, whipped proteins.

Filling: wrap it in a pancake baked on one side (on the baked side), because then you have to fry again.
Proteins: if they are beaten separately from the yolks, the pancakes will be more magnificent.
Screening: it makes the dough airy.

Thin pancakes, step by step recipe with photo

23 comments on ingredients

▪ They fall apart in a frying pan terribly easy, in a Tefal frying pan. And they're still burning

Anna They fall apart in a frying pan terribly easy, in a Tefal frying pan. And they're still burning

▪ Anna, good afternoon. It is very strange that you did not succeed, every time I cook according to this recipe. Try to cook thin pancakes according to this recipe, everyone praises. http://www.vkussovet.ru/recept/bliny-obyknovennye/&from=similar

Anna Alekseevna Bezikova Anna, good afternoon. It is very strange that you did not succeed, every time I cook according to this recipe. Try to cook thin pancakes according to this recipe, everyone praises. http://www.vkussovet.ru/recept/bliny-obyknovennye/&from=similar

▪ PANCAKES FUNNY, THIN. YES THAT IS FALLING OUT IS SUCH. A MATTER OF HABIT TO ADD OIL TO A PAN, TO MAKE LESS FIRE. LONGER ON THE PAN AND EVERYTHING WILL BE IN OPENWORK. ONCE AGAIN I WILL PROBABLY REPEAT A MATTER OF HABIT

IRINA PANCAKES FUNNY, THIN. YES THAT IS FALLING OUT IS SUCH. A MATTER OF HABIT TO ADD OIL TO A PAN, TO MAKE LESS FIRE. LONGER ON THE PAN AND EVERYTHING WILL BE IN OPENWORK. ONCE AGAIN I WILL PROBABLY REPEAT A MATTER OF HABIT

▪ Irina, bon appetit. You can also add a little vegetable oil to the dough itself.

Anna Alekseevna Bezikova Irina, bon appetit. You can also add a little vegetable oil to the dough itself.

If you are wondering what to serve pancakes with, then this collection of recipes is for you. The filling for pancakes can be very diverse: meat, fish, vegetable, fruit, chocolate, etc. In general, almost any product found in the refrigerator of an ordinary family can act as a filling for pancakes. And if you choose the right combination of products, the dish will appeal to everyone who tries it.

Spring rolls, the recipes of which are given in this selection, are prepared at home quickly and easily. In the first half of the article you will find 10 recipes for sweet fillings, in the second - 10 savory ones. Choose what you like best.

You can cook any pancakes - with milk, kefir, whey, yeast or without.

Sweet toppings for pancakes

1. Cottage cheese with strawberries and vanilla

Such a filling for pancakes is popular in the summer, during the strawberry ripening season.

Required Ingredients:

6-8 thin pancakes with milk
250 g cottage cheese (any fat content)
2-3 tbsp. l. Sahara
2 tbsp. l. sour cream
5 g vanilla sugar

Thoroughly mash the curd with a fork. Add sour cream, regular sugar and vanilla, stir everything.

Wash the strawberries and cut into strips.

Fill the pancakes with the filling, roll them into tubes or triangles. Complete the dessert with fresh strawberries.

2. Curd with raisins

To prepare the filling for pancakes, you will need the following products:

400 g cottage cheese
100 g raisins
50 g butter
3 art. l. Sahara
2 egg yolks
condensed milk (optional)

The butter should be slightly melted, at room temperature. Mix it with cottage cheese, raisins, sugar and yolks. Should be a homogeneous mass.

Put the cottage cheese filling on the pancakes and wrap them in an envelope. Fry the pancakes in butter on both sides under the covered lid until they warm up inside (approximately 3-5 minutes).

When serving, you can pour pancakes stuffed with cottage cheese with a small amount of condensed milk.

3. Poppy filling for pancakes

Required set of ingredients:

200 g poppy
70 g raisins
70 g walnuts
3 art. l. granulated sugar

Poppy filling for pancakes is prepared according to this recipe as follows:

Soak poppy seeds in boiling water for half an hour. Then drain the water and pass it through a meat grinder.

Soak the raisins in hot water for 15 minutes, then dry them. Chop nuts.

Combine all products, mix. On cooked pancakes, place 1.5-2 tbsp. l. poppy seed filling. Roll the pancakes into a tube.

Such a dessert looks contrasting and even more appetizing if pancakes are sprinkled with powdered sugar and garnished with a sprig of mint.

4. Cherry with cinnamon

Cherry Filling Ingredients:

500 g frozen (fresh) cherries
4 tbsp. l. Sahara
2 g vanillin
2 g cinnamon powder

Pour the cherries into a saucepan. Put on fire. Add sugar, vanilla and cinnamon. Stir constantly until juice is released. When the cherry filling begins to thicken, remove the saucepan from the heat and let cool.

Pancakes with cherry filling can be twisted into a tube or folded into a triangle, as you like.

5. Banana with chocolate

What you need to make banana pancake filling:

3 bananas
100 g dark chocolate
30 g butter
1 st. l. granulated sugar

Cut the butter into thin slices, add chocolate, broken into pieces, add sugar. Melt the mixture in a water bath.

Peel the banana, cut into thin circles. Place bananas on ¼ of each pancake, which fold into a triangle. On a plate, drizzle the banana pancakes with the melted chocolate.

6. Chocolate cream

For the filling you need:

250 g heavy cream
200 g dark chocolate
3 art. l. Sahara
50 g butter

Chocolate filling for pancakes is prepared as follows. Break the chocolate into small pieces, place in a small deep bowl.

Pour the cream into a small saucepan, add sugar, put on fire. Stir the cream constantly. As soon as you bring it to a boil, turn off the burner.

Pour hot cream into bowl with chocolate. After 2 minutes, add the oil and stir until a cream of a homogeneous consistency is obtained.

Spread pancakes with chocolate filling and roll into a tube.

7. Whipped cream and fruit

When deciding what the filling for pancakes will be today, choose simple recipes. To prepare this dish, it is not necessary to spend a lot of time and invent something unique. The variant of the pancake filling described below is very, simple and at the same time the dessert will turn out to be very appetizing, bright and tasty.

Required Ingredients:

200 ml cream 20-25% fat
2 pcs. kiwi
150 g fresh strawberries (can be replaced with a banana)
70 g sugar

Pour the cream into a deep container, add sugar. Beat with a mixer at the highest speed until a thick, fluffy mass is obtained. This will take about 3-5 minutes.

Peel the kiwi, cut into small cubes or slices. Also chop the washed strawberries.

Fill pancakes with whipped cream topping with pieces of fresh fruit.

8. Curd and jam

Cottage cheese filling for pancakes is not only tasty, but also healthy. And you can cook it in 1 minute.

A set of products for 6-8 pancakes:

250 g of sweet curd mass (possible with dried apricots or raisins)
jam to taste (raspberry, cherry, apricot, etc.)

Everything is extremely simple here. Spread the filling on the pancake. Fold the pancake into a roll or triangle, and pour your favorite jam on top.

9. Apples with cinnamon

What you need to make apple filling for 10 pancakes:

600 g apples
100-150 g sugar
1 tsp cinnamon (no top)
50 g butter

Wash the apples, cut in half, remove the seed box. Cut apples into small cubes.

Melt butter in a saucepan, add apples and sugar. Simmer fruit over medium heat until soft, about 10-15 minutes. Then add cinnamon, stir gently and remove from heat.

Wrap pancakes in the shape of envelopes. Serve with tea, if desired, you can add a treat with sour cream.

10. Cream cheese and fruit

Pancake filling ingredients:

200 g cream cheese
3 art. l. powdered sugar
fresh fruit and/or berries (kiwi, raspberry, orange, strawberry, pineapple)

To prepare the sweet cream, beat the buttercream with powdered sugar thoroughly with a whisk.

Peel the fruit and cut into pieces. To make it more convenient to eat, grease each pancake with butter cream, add fruit to taste and roll the pancake into an envelope. And if you want the dessert to look very appetizing, fold an empty pancake into a triangle, apply cream on top with a pastry bag. Add a few pieces of fruit, preferably a different color, and serve spring rolls to the table.

Unsweetened filling for pancakes

1. Mushrooms with onions

Products for cooking:

400 g champignons
1 large onion
a few sprigs of dill
2 pinches of salt

Chop the onion head. Fry for 4-5 minutes. Cut the mushrooms into small cubes, add to the onion, salt and fry until the liquid evaporates. At the end of cooking, add chopped dill, stir and remove from heat.

Wrap the filling in a pancake, as you usually do, and for the holiday you can form “bags” out of them, securing the top with a green onion stalk (as in the photo).

2. Minced meat

For this pancake filling recipe, you need:

300 g minced meat (beef or pork)
100 g onion
1 fresh egg
100 ml water

Peel the onion, cut into small squares. Fry for 5 minutes. Then add minced meat and salt. Roast over medium heat for 20 minutes. At this time, beat the egg with water, pour it into the pan and mix immediately. Brown the meat for another 5 minutes, stirring occasionally.

Now you can wrap the filling in pancakes.

3. Chicken with mushrooms

Filling products:

250 g chicken fillet
250 g fresh champignon mushrooms
150 g onions (2 heads)
100 g sour cream (medium fat)

Chop the onion, fry in a pan in vegetable oil until transparent. Cut the mushrooms and chicken fillet into small pieces, add to the onion, salt to taste. Saute until the liquid from the mushrooms has evaporated. In the meantime, stir occasionally.

4. Ham, cottage cheese and greens

Recipe Ingredients:

300 g cottage cheese
200 g good ham
30 g sour cream
½ bunch fresh parsley
small bunch of basil and/or arugula
½ tsp salt

Salt cottage cheese, mix with sour cream, mash with a fork.

Finely chop parsley, basil and arugula.

Cut the ham into thin strips.

Spread the curd mass on pancakes, sprinkle with herbs and cover with a piece of ham. Roll the spring rolls into tubes and cut each one in half diagonally.

5. Red fish with cream cheese

The fillings according to this recipe are enough for 4-6 pancakes:

250 g cream cheese
200 g lightly salted red fish
small bunch of fresh dill

Chop dill and mix with cream cheese. Spread the resulting cream on a pancake, spread the red fish, cut into small pieces, on top. Roll up the pancake and cut it in half.

6. Viscous cheese filling for crispy pancakes

The recipe states the amount of ingredients for 8 pancakes.

300 g hard cheese
bunch of dill
120 g breadcrumbs
1-2 eggs
refined sunflower oil

Grate cheese on a coarse grater, add chopped dill, mix.

Put the cheese filling on the edge of the pancake, wrap the edges and wrap tightly into a roll. It is important that there are no holes anywhere, otherwise the cheese will leak out during frying.

Pour 0.5 cm of vegetable oil into the pan, heat well. Dip each pancake first in the beaten egg, then roll in breadcrumbs and carefully place in the skillet. Fry on each side for 1-2 minutes. Lay cheese pancakes out on paper towels to drain excess fat.

7. Veal with vegetables

In this recipe, you can replace veal with other meat - pork, rabbit or duck.

The number of ingredients for the filling for 8-10 pancakes:

250 g boiled veal
300 g mixed frozen vegetables
1 medium onion
pepper and salt to taste

Finely chop the onion, fry in vegetable oil. Add vegetables, simmer for an average of 15-20 minutes. Cut the boiled veal into small pieces, add to the pan, simmer for another 3 minutes.

Put the stuffing on the previously prepared pancakes and wrap it up.

8. Potatoes with minced meat

For cooking you will need:

500 g potatoes
200 g minced meat
1 bulb
100 g butter
1 tsp salt

Peel potatoes, cut into several pieces. Boil in salted water until tender. Mash into puree.

Finely chopped onion fry with minced meat. Mix meat with potatoes.

Wrap the potato-meat filling in pancakes. Fry pancakes in butter again until golden brown.

9. Salmon with spinach and feta cheese

Also tasty are spring rolls, whose recipes include red fish and soft cheese. If you add spinach to this combination, you get a uniquely delicious snack.

Product set:

300 g frozen spinach
150 g lightly salted salmon
150 g feta

Cut the salmon fillet into thin oblong pieces.

Defrost spinach, place in a saucepan with olive oil. Simmer until soft.

Crumble the feta, sprinkle it over each pancake, add salmon pieces and spinach. Roll up the spring rolls.

Cut into 2 pieces when serving.

10. Spinach with eggs

You can swap spinach for chives using this pancake topping recipe. It will turn out differently, but also tasty.

Ingredients:

4 boiled eggs
250 g spinach
1 large tomato
2 tbsp. l. vegetable oil

Defrost spinach, fry in oil until soft. Cut eggs and tomatoes into small cubes. Mix all the ingredients, salt to taste.

For each pancake lay out 1.5-2 tbsp. l. toppings and wrap.

What filling for pancakes did you like the most, write in the comments. If you have your own, proven and delicious recipes for spring rolls, share with readers. Perhaps it is your cooking option that will be the most original.

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