Stuffed Pancakes - 11 Step-by-Step Cooking Recipes

A variety of stuffed pancakes - the perfect snack for all occasions! After all, they can be made with almost any filling - with meat, and with the liver, and with mushrooms, and with cottage cheese. The main thing is to fry thin pancakes correctly, which will be discussed in the first recipe.

The best pancake recipe for stuffing

To properly prepare pancakes, you need to know a few rules. Then everything will work out. It remains only to make the filling, but more on that later.

Pancake Ingredients:

• fresh milk - 400 ml;
• wheat flour - 160 g;
• a pinch of salt;
• sugar - 1 tsp;
• vegetable oil - 2 tbsp. l .;
• large chicken egg.

Step-by-step instruction:

1. Leave a large egg for 15-20 minutes in a light soda solution. Blot the treated egg with a towel. Beat in a dry bowl.
2. Beat lightly with a whisk, then add a little sugar and a pinch of salt. Pour in cool fresh milk and a couple of spoons of oil.
3. Already actively continue whipping. Having obtained a homogeneous mixture, sift the wheat flour in parts. Knead the batter with a whisk.
4. Strain the mass through a rare sieve to remove small lumps. Cover the dishes with foil. Put pancake dough for 25-30 minutes in the refrigerator.
5. When the set time has passed, return to the table. Place a pancake skillet over medium heat. Warm up well.
6. To scoop up enough dough with a scoop. Pour onto a hot surface, spreading in a thin layer.
7. Fry a thin pancake until a deep golden hue appears, then gently turn over with a spatula. Cook another 1-2 minutes.
8. Repeat the procedure until the dough is over. Pancakes stacked on top of each other. Cool completely before stuffing.

It is recommended before each infusion of dough on the bottom of the pan to beat it with a whisk. This will saturate the mixture with oxygen, so that the pancakes will turn out delicate and delicate. Here is the best pancake recipe for stuffing!

Stuffed pancakes with meat

In order to make stuffed pancakes with meat juicy, it is recommended to use lard, sour cream and onions.

Required Products:

• lean pork - 200 g;
• lard - 50 g;
• onions - 75-80 g;
• thin pancakes - 10 pcs.;
• salt / dried herbs for toppings;
• water and laurel for cooking meat;
• sour cream for the filling - 2-3 tbsp. l

The recipe for the steps:

1. Cut the peeled piece of lean pork into portions. Lay in a saucepan, where to add laurel and pour water. Boil until cooked for 40-45 minutes.
2. At this time, finely chop the lard. Preheat the pan where to put slices of bacon. Fry for about 3-4 minutes, then pour the chopped onions inside.
3. Cook the ingredients for a couple of minutes, and then turn off the stove.
4. To get soft pork and pass through the meat grinder. Lay meat in batches with bacon and onions. Do not use oil from the pan.
5. Salted minced meat and season with dried herbs. Introduce sour cream. Mix the filling well (it should be viscous, aromatic and juicy).
6. Place about 30-35 grams of minced meat on the surface of each pancake. Level the surface, carefully wrap with a tube.
7. Store on a refrigerated shelf. Before serving, fry in a small amount of oil until a crust forms.

In addition to pork, for meat you can take other meat or poultry. It is important to achieve the correct consistency: it should not be dry or liquid. Wherein forcemeat should be easily applied to the pancake.

Read also:zucchini pancake recipe

With egg and green onion

For minced meat from boiled chicken eggs, green onions are perfect, with which the next filling will be cooked.

To do this, you need to take:

• thin pancakes - 10 pcs.;
• boiled chicken eggs - 5 pcs.;
• green onions - 10 arrows;
• mayonnaise - 10 tbsp. l .;
• ground pepper for the filling.

Detailed instructions:

1. Processed chicken eggs in a soda solution put in a saucepan. Pour in enough water. Boil hard boiled for about 20 minutes.
2. When ready, drain the hot liquid. Pour the eggs with very cold water. After a few minutes, break and remove the shell.
3. Grate prepared eggs on the large side of the grater. Also chop the washed arrows of green onions on a cutting board. Mix the ingredients.
4. Spread a thin pancake on a clean surface. Lubricate the entire side with homemade or purchased mayonnaise (1 tablespoon per pancake).
5. Generously fill with stuffing with egg and green onions. Flatten the layer.
6. Repeat the filling bookmark procedure with all the pancakes, carefully wrapping each tube. Submit immediately.

Since mayonnaise is used in the appetizer recipe, storing pancakes with eggs and green onions is not recommended for a long time.

Cooking with Chicken and Mushrooms

The next filling will be with chicken and mushrooms, so the pancakes will turn out to be nutritious and fragrant.

Essential Ingredients:

• chicken fillet - 205 g;
• fresh champignons - 225 g;
• water for cooking chicken and mushrooms;
• salt;
• sour cream - 2 tbsp. l .;
• onions - 55 g;
• butter for onions;
• dill - 3-4 g;
• curry - 1/2 tsp;
• pancakes - 10 pcs.

Detailed recipe:

1. Strip chicken fillet on all sides. Cut the bird into 2-3 parts, put together with whole washed mushrooms in a pan, and then add a sufficient amount of water.
2. Cook until cooked, which will take no more than half an hour. Then get the ingredients and set aside.
3. While they are cooling, peel and chop the onions. Fry in butter until a pleasant golden hue.
4. Skip the chicken, onion and mushrooms through a meat grinder. Stuffing put in a stewpan. Enter curry, sour cream, salt and chopped dill.
5. Constantly mixing, put out the mass for several minutes. Turn off the stove.
6. Take turns to lay in the middle of the pancake a full spoon of the filling, spread over the surface. Wrap tightly, fry to get a crust and serve with sour cream. This is how we cook with chicken and mushrooms!

If there is no desire to fry onions, it is permissible to replace it with green arrows. Then they will need to be chopped separately, and then add together with spices and sour cream in minced chicken and mushrooms.

Liver Stuffed Pancakes

Fans of appetizers with liver will definitely like this option of pancakes, which will be cooked with a gentle paste.

For preparation are required:

• chicken liver - 400 g;
• large onions - 110 g;
• frying oil;
• dry red wine - 1/2 cup;
• ground nutmeg - 1/3 tsp;
• salt;
• allspice;
• 10-12 pancakes;
• sour cream for dressing.

The recipe for the steps:

1. Thoroughly clean the chicken liver from the films, cut each into 2-3 parts. Also remove the husks from large onions, cut into relatively thin halves of the rings.
2. Melt a little butter at the bottom of the pan. Spread the liver on a hot surface, fry for 3-4 minutes on each side.
3. Then add the onion half rings. Cook until golden. Moreover, it is important not to overcook it, so that the filling does not have a burnt aftertaste.
4. Now pour dry red wine, season with salt, nutmeg and allspice. Boil the sauce, then pour the sour cream.
5. After a couple of minutes, remove the pan from the heat. Grind with a blender to a paste consistency. If it turns out thick, add a little more sour cream.
6. Smudge the liver on the surface of all thin pancakes, and then roll up the tube. Store on a refrigerated shelf. When serving, you can not warm up the appetizer.

It is permissible to replace chicken with pork or beef liver. In this case, it is better to boil a little before frying. Otherwise, the preparation of pancakes stuffed with liver will not differ from that described above.

With minced meat and rice

Among the fillings for stuffed pancakes, one can distinguish the option with minced meat and rice, which is important to boil in salted water beforehand.

Products that you will need:

• thin pancakes - 12 pcs.;
• minced chicken - 310 g;
• rice - 85 g;
• water for cooking cereals;
• fresh parsley and black pepper;
• mayonnaise - 12 tsp;
• salt to the filling.

Step-by-step instruction:

1. Wash the planned amount of rice well so that the water becomes clear at the end. Pour clean cereals into a saucepan, pour 3 times more water, salt. Boil for a quarter of an hour.
2. Ready rice toss in a colander. Allow hot water to drain. At this time, fry the minced chicken in a pan with vegetable oil for a short time.
3. After 3-4 minutes, when the mass turns white, add rice groats. Also introduce black pepper and chopped fresh parsley.
4. Make sure the meat is ready, turn off the burner. Pour all mayonnaise inside, then mix well.
5. Put juicy stuffing with minced meat and rice on a round thin pancake. Flatten the back of the spoon. Fold the blank with an “envelope”. Before serving, fry on both sides until a delicious brown crust is obtained.

It is important to add mayonnaise after turning off the heat on the stove. Otherwise, it will be stratified, which will ruin the structure of the filling. It is also permissible to replace it with sour cream, in which the mince can be slightly stewed to a viscous consistency.

Ham and Cheese Filling

No desire to cook stuffing for stuffed pancakes for a long time? In this case, it is recommended to make it with purchased ham and cheese.

To make it work, you need to buy the following products:

• ham - 245 g;
• Russian cheese - 195 g;
• mayonnaise - 60-70 ml;
• pancakes - 10-12 pcs.;
• chopped dill.

Recipe step by step:

1. Blot the ham and then cut into small cubes. Also rub the Russian cheese.
2. Pour the ingredients into a suitable dry container, mix, pour the chopped dill. Season with purchased or homemade mayonnaise.
3. Good, but do not knead the filling for long. Immediately after the end of the process, lay it on the surface of the pancakes. To distribute.
4. Roll pancakes stuffed with ham and cheese with a straw. Before serving, you can put it into the oven, pour it with a beaten egg and bake at 190 degrees to a crust.

Ham can be replaced with boiled pork or smoked sausage. In any case, the meat will need to be chopped rather finely so that it does not tear the pancake.

Cottage Cheese Option

But sweet tooth will like pancakes stuffed with cottage cheese with the addition of steamed raisins and tender sour cream.

Essential Ingredients:

• fat cottage cheese - 400 g;
• sour cream - 110 ml;
• powdered sugar - 1/2 cup;
• thin pancakes - 12 pcs.;
• steamed raisins - 2 tbsp. l

Step by step recipe:

1. Disassemble high fat cottage cheese by hand. Move to a bowl. Start mixing with the mixer.
2. After a minute, finely pour the sour cream and pour the powdered sugar. To interrupt curd cream to splendor. Put in the cold.
3. Now boil fragrant spicy raisins in boiling water. After 10 minutes, drain the broth, and cut the fruits into 2-3 parts. Fall asleep in the filling. Gently mix with a spatula.
4. Place a full spoonful of the sweet mixture on the pancake surface. Use a spatula or a wide knife to form a relatively thin layer.
5. Wrap in a tube or make a "envelope". Serve with jam, condensed milk or sour cream in cold or hot form.

It is not recommended to use eggs for a variant with cottage cheese, since the filling is not subjected to heat treatment. And so that the mass does not turn out liquid, it is important to buy high-fat cottage cheese.

With mushrooms, potatoes and onions

Mushrooms, onions and potatoes are ideal ingredients to make a hearty filling for thin pancakes.

For stuffed pancakes you need:

• potatoes - 195-200 g;
• champignons - 245 g;
• onions - 105 g;
• cooking oil;
• pancakes - 14 pcs.;
• sour cream - 55 ml;
• ground pepper / salt;
• Fresh dill for toppings.

Detailed instructions:

1. Rinse the unpeeled potatoes with a sponge, transfer to a pan, and then pour water inside. Cook no more than an hour until soft, then cool and peel.
2. Next, process the champignons and onions. Rinse and chop the ingredients. Fry in a sufficient volume of oil for 4-5 minutes over high heat.
3. Grate potatoes at this time. Transfer chips to fry. Season with chopped dill, salt, sour cream and pepper.
4. Kneading with a spatula, simmer the filling with mushrooms, potatoes and onions for about 6-8 minutes. The intensity of the burner is reduced to an average temperature.
5. At the last stage, stuff pancakes, then fry each so that a crust appears on the surface.

It is better to rub the potato, not chop it. In this case, the filling will be more malleable, which is important for its uniform distribution on the surface of the pancake.

Stuffed Pancakes with Apples

Pancakes with apples are another sweet option. Moreover, they will be cooked in sugar with the addition of lemon juice and spicy cinnamon.

Products that are needed:

• apple - 350 g;
• sugar - 1 cup;
• cinnamon - 1 tsp;
• lemon juice - 1 tbsp. l .;
• pancakes - 12-14 pcs.

Recipe step by step:

1. Thinly peel the apples and wash. Cut each into 4 parts. Remove core. On a cutting board for vegetables and fruits, chop into cubes.
2. Pour apples into a suitable bowl. Fall asleep with sugar. Leave under the lid for a couple of hours, during which the fruit will let in a sufficient amount of juice.
3. After this time, put the container on minimum fire. Cook for about 10-15 minutes.
4. Add soft candied apples with cinnamon and lemon juice. Stir and cool.
5. On a thin pancake, put a couple of spoons of the filling. Align on surface. Roll up the workpiece with a straw. Serve immediately warm.

It is very important to have time to remove apples from the stove. They can be sugared too much, turning into a solid mass, which will be difficult to distribute on stuffed pancakes with apples.

With cabbage filling

The last filling will be made on the basis of cabbage, which must be stewed with vegetables and prunes in a tomato dressing.

Ingredients Used:

• white cabbage - 500 g;
• prunes - 75-80 g;
• carrots - 65 g;
• water for the sauce - 1/2 cup;
• butter for frying;
• onion - 60 g;
• tomato paste - 1 tbsp. l .;
• vegetable spices / table salt.

Detailed recipe:

1. Remove the top leaves from the cabbage. Peel onions and carrots. Chop the vegetables. Pour the prunes into a bowl. Pour boiling water. Leave on for 20-25 minutes.
2. Put a piece of butter in the pan. As soon as it melts, pour the carrots and onions. Fry for 2-3 minutes.
3. Then add well, but gently mix the cabbage chips. Continue frying, and combine and mix the tomato paste with water in parallel.
4. Quarter an hour after laying the cabbage, pour the tomato sauce. Also add table salt and vegetable spices.
5. Distribute all the ingredients among themselves. Cover by reducing fire. Extinguish the filling until the liquid has completely evaporated. Cool partially.
6. Arrange and align the juicy fry in the pancake. Collapse "envelope". Serve recommended hot.

Using tomato paste will stain vegetables a little light red. But you can exclude the sauce from the recipe for pancakes with cabbage filling or replace it with sour cream.