Simple recipes for pancakes with stuffing. Cooking snacks from pancakes with a variety of fillings

In this article you will find the most delicious fillings for pancakes with meat, fish, cheese, vegetables, jam, cottage cheese and other ingredients. Take note!

If you love and you want to somehow diversify their taste, if you want to cook something new and unusual instead of the usual pancakes that you always cook, something that could "claim" the title of a real "culinary masterpiece" , with an original taste, then this article will definitely help you put this idea into practice.

After all, for this you just need to learn how to cook various fillings for pancakes, and then all that remains is to deftly wrap them in ready-made pancakes and serve!

We offer you ideas for making fillings for pancakes from meat, fish, vegetables and fruits.

Get inspired, try, cook, find "your" favorite options for yourself, don't be afraid to experiment!

The most delicious fillings for pancakes

Each housewife has her own recipe for pancakes.

If you're happy with it, great! Use it as a basis for creating something new and different.

If you want to learn new pancake recipes or learn about some of the subtleties and tricks of making delicious pancakes, read here.

You can choose one of these options or bake pancakes to your taste.

The main thing is that the dough fits the filler: sweet dough is suitable only for sweet fillings, salty dough for salty fillings, and neutral dough (where there is a minimum of salt, just to give some shade) is suitable for both sweet and non-sweet fillings.

In order to cook pancakes with filling, you need to bake thin pancakes first. Sauces are more suitable for small pancakes (fritters and pancakes).

Meat fillings for pancakes

Use any meat: lean pork, beef, chicken, turkey.

• 1 option

Boil the meat and chop finely. Chop the onion and fry in butter until translucent. Add chopped meat to the onion, salt, pepper and fry for some more time until the meat is browned.

If you do not approve of too fried dishes, then after frying the onion, add chopped meat to it, cover the pan with a lid and simmer everything together for five minutes.

• Option 2

Finely chop the onion and fry in butter until translucent. Pass the boiled meat through a meat grinder (install a grate with large holes), add to the onion, fry / stew everything together for several minutes, after salting and peppering.

• 3 option

Similar to the previous option, only raw meat is used. Scroll the onion and meat through a meat grinder and fry / stew it in a pan with oil, salt and pepper.

Meat filling

How to diversify meat fillings?

Interesting options:

1. You can add a spoonful of heavy cream or sour cream to the finished meat filling just before the very end of the heat treatment. They will give the filling an unusual tenderness, juiciness and creamy taste.
2. Meat fillings can be prepared by adding a spoonful of tomato paste during their preparation (at the roasting stage). It turns out the original tomato-meat taste. If you add tomato paste + sour cream, you will get a tender meat filling with a sweet and sour creamy taste. Very!
3. Add grated cheese on a fine grater to the finished meat filling, mix thoroughly (keep in mind that the cheese has its own saltiness, so do not overdo it with salt while cooking the minced meat).
4. Just before the end of cooking the meat filling, add a little curry or soy sauce (keep in mind that it is salty in itself). You will get the original oriental spicy taste.
5. Feel free to add a clove of garlic, finely chopped green onions, dill greens to the filling - whatever you like.
6. Use some shredded carrots along with the onions. Lightly fry these vegetables along with meat and tomato paste, salt and pepper to taste. You will get another option for a tasty and healthy meat filling.
7. Add mushrooms to the meat, after frying them with onions, and you will have a completely new, fragrant mushroom flavor of the meat filling!
8. For the meat filling, you can use several types of meat at the same time, combining them with each other to your liking.
9. A great option to reduce the calorie content of fatty pork fillings is to add to pork meat, for example, chicken breast meat or lean beef.

Spread the finished filling on the pancake and wrap.

Helpful Hints:

• If you want the filling to have no pieces, to be easily spread on the pancake and stick to it tightly, then you can grind the finished filling with a blender until a homogeneous pate mass is obtained.
• Such subtlety in the preparation of the filling is very good for snack pancake cakes: when cutting, the filling will not fall out.
• If desired, wrapped pancakes can be lightly fried on both sides in a pan with butter. This gives a new taste to pancakes and fixes the shape of the pancake, which is very convenient: the pancake does not fall apart, the filling does not spill out.

liver stuffing

Liver stuffing for pancakes

To prepare a delicious liver filling, you can use beef, pork or chicken liver.

• 1 cooking option

Peel onions and carrots. Fry in butter, adding at the end the pre-boiled, fried or stewed liver passed through a meat grinder. Salt, pepper and stir again.

• 2 cooking option

Fry onions, carrots. Add the prepared (pre-boiled, stewed or fried) liver, salt, pepper and grind everything with a blender to a pate.

• 3 cooking option

Chop onions and carrots, fry a little in oil. Add raw liver passed through a meat grinder and bring to readiness, continuing to fry for some more time (or just close the lid, reduce heat and simmer until tender), salt and pepper.

Put the finished filling on the pancake and wrap it in any way convenient for you.

You can smear a few pancakes with the liver filling of pate consistency, and thus fold the snack cake.

Be sure to add softened butter to the composition of the filling for the liver pancake cake, this will give the cake the necessary juiciness and tenderness.

• How to diversify liver fillings

The liver is very fond of mushrooms, hard-boiled eggs, legumes, butter, buckwheat and cheese.

Therefore, in the finished liver filling, you can add:

• Pre-boiled and finely chopped eggs.
• Grated cheese.
• Softened butter.
• Sauteed mushrooms (they can be fried at the stage of onions and carrots).
• Pre-boiled or canned beans, beans, chickpeas, mashed.
• Buckwheat, boiled in the way of porridge-smear (if you want the filling not to crumble and keep the shape of a pancake tightly). Or add boiled crumbly buckwheat, but then, after folding the pancakes, fry them in a pan (only on one side, where the “seam” of the fold is).
• The liver, like red meat, is very fond of ground black pepper. Use freshly ground black pepper, it will give the filling an incredible flavor!

Sausage stuffing for pancakes

It is very easy to prepare it:

Pass the boiled sausage through a meat grinder. Grate the cheese on a coarse grater. Mix sausage mince and cheese, add sour cream and a little mustard, pepper.

Instead of boiled sausage, you can use ham or dried meat. You can add a little smoked sausage to boiled sausage.

Instead of hard cheese, you can use processed or cream cheese.

If you do not eat sausage and meat, then use vegan sausage for this purpose, it has the taste and aroma of ordinary sausage, but does not contain meat in its composition.

Fish fillings for pancakes

Salted red fish and smoked red fish are ideal for making fish fillings for pancakes.

Stuffing with fish

Filling for pancakes with salmon

The most delicious is the stuffing with salmon and dill:

• Cut mushrooms and fry in butter, add salt and black pepper.
• Boil the salmon fillet for five minutes.
• Chop the dill greens and mix with the hollandaise sauce (see preparation below).
• Mushrooms, pieces of fish and a little sauce mix and put the filling in the center of each pancake, fold into triangles, put on a baking sheet or in a refractory form.
• Pour the sauce on top and put in the oven to bake for 10-15 minutes until golden brown. Serve. These pancakes are delicious hot.

Stuffing with smoked red fish and soft cream cheese

For the filling, smoked salmon and mascarpone cream cheese are ideal, although you can replace these ingredients with your own options.

Mascarpone cheese can be prepared independently at home, it turns out it is no worse than its store-bought counterparts, and at a price it is half the price.

Cut the fish into small pieces.

Grease each pancake with cheese and Dijon mustard, lay the fish, sprinkle with lemon juice, add a little salt on top, pepper and wrap the pancake.

Homemade mascarpone is prepared very simply and quickly, only this must be done the day before.

Homemade mascarpone

• For 500 grams of fat sour cream, take 1 tablespoon of lemon juice, mix, put on fire and, stirring, heat over medium heat for 3-4 minutes, bringing almost to a boil. Do not boil! Sour cream will become liquid. After that, remove from heat and cool.
• Place a colander or sieve on a bowl, put gauze folded in several layers (or better, a thin waffle cotton towel) into a colander and pour heated sour cream into it, cover with a lid on top and put it in the cold for the night.
• In the morning you will have the most delicate cream cheese ready. From 500 grams of sour cream, approximately 250 grams of cheese is obtained. This cheese is perfect for a variety of dishes.

Pancakes with such a filling are incredibly tasty!

Stuffing for pancakes from crab sticks

Finely chop crab sticks, green onions and hard-boiled eggs.

Add green peas and sauce:

• Melt 2 tablespoons of butter
• add 2 tablespoons flour
• pour in 200 ml. milk,
• Season with salt and simmer until the sauce thickens (about 5 minutes).

Mix everything and wrap the stuffing in pancakes.

Filling with herring and melted cheese

Pass the herring fillet, melted cheese, boiled eggs and butter through a meat grinder. Pepper and mix thoroughly. The filling is ready.

Spread the filling evenly over the pancake and roll it up. Cool down. If desired, cut the rolls into pieces and serve, laying on a dish, cut side up, and garnish with parsley.

Hearty toppings for pancakes

Egg stuffing for pancakes

Mix finely chopped hard-boiled eggs and green onions, salt, add mayonnaise (preferably homemade).

Mix again and wrap the stuffing in pancakes.

Hard boil eggs, peel and finely chop. Also finely chop the green onion.

Mix the ingredients, add a little mayonnaise (preferably homemade) and salt. Filling stuffed pancakes.

homemade mayonnaise

• Beat one egg yolk with 1 tsp. water and, continuing to whisk continuously, add vegetable oil to the mixture literally drop by drop (all you need to add is ¾ cup of oil). Beat until the mass is thick enough.
• At the very end of whipping, add 1 tbsp. l. lemon juice and salt to taste. You can add a little mustard. Whisk again.
• Mayonnaise is ready.

Grated hard cheese and garlic can be added to the egg filling. You will get a completely new version of the egg filling with a very spicy taste.

If you do not cut the boiled eggs for the egg filling, but grate them on a coarse grater, then the filling will turn out to be very tender.

Cheese stuffing with broccoli

Very tasty filling for pancakes:

• Heat heavy cream over low heat and, stirring constantly, add grated cheese to them (ideally, take equal proportions of cheddar and parmesan cheese).
• Continue stirring until the cheeses have melted and the sauce has the desired smooth consistency. Remove from fire.
• Put a little broccoli boiled in boiling water and chopped with a knife on the finished pancakes, pour a little cheese sauce on top and roll the pancakes. Top each pancake with the remaining sauce.
• Delicious!

Cream cheese filling for pancakes

Grind cottage cheese (or beat in a blender) with cream, salt, pepper, add chopped greens if desired.

Spread the finished pancakes with the resulting curd cream, roll up and serve.

Mushroom stuffing

Mushroom stuffing for pancakes

• Mushrooms fry in butter.
• Separately fry onions and carrots in vegetable oil.
• Boil eggs and chop.
• Combine all ingredients, salt and pepper. Mix.
• The filling is ready.

Put the filling on the finished pancakes and roll up. You can then fry each pancake in a pan in oil.

Alternatively, you can pass the finished filling through a meat grinder. You will get the most delicate mushroom pate. In this case, you don’t even need to fry each pancake, they will keep their shape perfectly anyway.

Creamy mushroom stuffing with cheese sauce

• Finely chop the mushrooms and onion and fry in vegetable oil.
• Add a spoonful of flour, mix.
• Add sour cream, salt, pepper and simmer for a few more minutes on fire.
• The filling is ready.

Stuff pancakes with the resulting sour cream-mushroom filling, roll them up and place them in a baking dish.

Top pancake rolls with grated cheese and put them in a hot oven for a few minutes (until the cheese is melted and browned).

The combination of the taste of sour cream, mushrooms and cheese is simply magical, be sure to try this dish!

Vegetable toppings are very tasty and healthy!

Cabbage stuffing for pancakes

• Finely chop the onion and fry in vegetable oil, add finely chopped cabbage, fry a little, close the lid and simmer until the cabbage is ready.
• Boil eggs, chop.
• Combine all ingredients, salt and pepper. The filling is ready.

Stuff pancakes.

Beetroot stuffing for pancakes

• Grate the beets baked in the oven, squeeze out the juice released from it, salt, pepper, add walnuts and garlic crushed almost into flour.
• Mix.
• Each pancake is smeared over the entire plane, first with cream cheese, and on top with beetroot mass, and rolled up.
• The rolls are sent to the refrigerator for an hour, and before serving they are cut into pieces 3-3.5 cm wide.
• Served on a platter, cut side up.

Very tasty and beautiful! A real holiday meal!

Zucchini stuffing for pancakes

• · Cut the onion and fry in vegetable oil until transparent, add grated zucchini or zucchini, salt, pepper and fry until the liquid evaporates.
• Grate the cheese, add to the vegetables and heat until the cheese melts.
• Wrap the finished stuffing in pancakes.

Sauce for savory stuffed pancakes

All hearty pancakes are very tasty served with sauce, we offer such a recipe.

Hollandaise Sauce:

• Melt 100 grams of butter, cool until warm.
• Set a container in a water bath, in which put 3 yolks and the juice of half a lemon. It is important that the hot water does not reach the bottom of the bowl!
• Now beat the yolks with lemon juice with a whisk or mixer. After about 5 minutes, when the yolks become fluffy, without ceasing to beat, start adding the melted butter in a thin, constantly flowing stream.
• When the sauce thickens, salt and pepper it.
• After that, beat it for another 30 seconds.
• The sauce is ready.

Many people have certain difficulties with the preparation of hollandaise sauce: the sauce often collapses.

In order to avoid such a nuisance:

1. do not set the steam temperature of the water bath too high (you do not need the water to boil very intensely),
2. do not interrupt the process of whipping the sauce, do it continuously until the end of cooking. If these conditions are met, then your sauce will be perfect!

How do you fix curdled hollandaise sauce?

If the sauce does curdle, then don't worry: just remove the bowl from the heat, add a couple of ice cubes to the sauce and whisk the sauce until the cubes melt. The sauce should regain the desired smooth consistency.

Sweet toppings for pancakes

• Nut stuffing

In a blender, beat walnuts roasted in the oven or in a dry frying pan, butter and condensed milk.

Chocolate filling: break and melt a chocolate bar with 50 grams of butter, add 2 tablespoons. spoons of powdered sugar, mix.

• Creamy curd filling

Beat cottage cheese, cream and a sweet ingredient (sugar, honey, condensed milk, dates, sweet raisins, any syrup).

You can add vanilla or other essences for flavor.

• banana filling

1. beat softened butter, sugar and bananas in a blender, adding a drop of lemon juice so that the bananas do not darken.
2. Whisk the bananas with a little condensed milk.

• apple filling

1. Combine sliced ​​apples with powdered sugar (for 4 small apples - 50 grams of powdered sugar), mix and cook for 5 minutes over low heat until the apples become soft.
2. Cool slightly and add grated milk chocolate. Stir, wrap the filling in pancakes and place them on a baking sheet lined with parchment paper.
3. Sprinkle pancakes on top with powdered sugar and send for a few minutes in a hot oven so that the sugar caramelizes on top and a delicious crispy crust forms.

Be sure to serve warm!

Pancakes with apples, milk chocolate and a golden caramel crust on top - these pancakes have no equal: they are so tasty and very unusual!

Your guests will be delighted!

Original, tasty and satisfying pancake toppings will help diversify "pancake delicacies", and every time you will have a new dish!

Cook hearty, cook tasty, cook with pleasure!

Bon appetit!!!

The original Russian dish, beloved in every family, can be prepared in many ways. Fry simple pancakes with condensed milk for breakfast for the family. Or make stuffed pancakes for a festive treat. And among them there are real masterpieces of culinary art. The fillings for pancakes use meat and minced meat, fish and caviar, vegetables and herbs, fruits and berries. And in a pancake, as well as in pita bread, you can wrap a salad with chicken or crab sticks.

In 2018, Maslenitsa is celebrated from February 12 to 18. And we have already thoroughly prepared for the festive Shrovetide week. Learned how to start a classic. They also baked and tried pancakes. For those who do not like dairy products, I described recipes and mineral water.

In this article, we will look at how to cook the most delicious fillings for pancakes. And also we will analyze some ways of effectively serving this dish on the table. After all, it is very important not only to cook deliciously, but also to decorate it beautifully for the festive table.

History of pancakes in Russia

Who invented pancakes remains a mystery. There is a version that once someone left oatmeal jelly in the oven, which was fried and seemed tasty to many, it was in 1005. After that, the dish was improved more than once and it turned into pancakes familiar to us.

William Vasilyevich Pokhlebkin, a historian and connoisseur of Russian cuisine, suggested that pancakes appeared in Russian speech from the word “mlyn” - “grind”.

Before Maslenitsa, our ancestors celebrated the Komoeditsu holiday, the awakening of bears from hibernation. Bears were called "komami", and on a holiday they were given a gift in the form of pancakes. That is, the saying sounded “the first pancake is comAm”.

Now this saying, familiar to many, means only one thing - the first pancake did not work out and turned into a lump of dough in a pan.

Previously, pancake dough was not made from wheat flour, but buckwheat or oatmeal was used. In the books of Elena Molokhovets, a recipe for buckwheat pancakes is described, where they are called “Russian” or “red”. So there even the addition of wheat flour in the recipe is not provided.

And we, as in ancient times, are again waiting for the holiday and baking ruddy, hot pancakes. This is not only homemade food - they are prepared in cafes and restaurants, sold in stores. Various toppings for pancakes will make them a gourmet dish, or a sweet dessert.

Recipe for pancakes with minced meat

The filling prepared in this way remains juicy and does not fall out when cutting the pancake.

These pancakes are ready-made and can be stored frozen for quite a long time. They are perfect for breakfast or any snack during the day. Shall we start cooking?

We will need:

Cooking:

I cut the washed and dried meat into small pieces. I cut the onion randomly. How the products are cut does not matter.

Pour the chopped onion into a heated pan with a small amount of vegetable oil. Saute the onion, stirring occasionally, until lightly browned.

Put the meat on the fried onion. So it will better retain the juice inside the pieces. When the pieces of beef are slightly fried, add a little water. Because then we need to no longer fry the meat, but stew.

Meat loves freshly ground pepper. Fragrant black peppercorns I crush with a knife on a cutting board and sprinkle our dish with them. At the same stage and salt.

Using peppercorns is not important, you can take ground.

While the meat is stewing, we start the dough for. Choose any recipe, just consider the meat filling. In the dough for such pancakes, I do not pour sugar at all. At the same time I bake pancakes and stir the meat in a pan.

When the meat is almost ready, sprinkle it lightly with flour and add a small piece of butter. We mix all this stuff. Meat juice seizes with flour and thickens.

Now I add milk to the pan with meat. My meat was not too juicy and I poured a whole glass of milk. If your meat is juicy and there is a lot of liquid, then add no more than half a glass.

At the same time, pancakes are baked in a pan nearby. Very convenient and fast, and everything is at hand. We got a juicy beef stew in a milky, thick sauce. Looks very appetizing. Let the meat cool down for ten minutes. And the whole family has already fled to the smell. They look with hungry eyes and wonder if everything will be ready soon.

I transfer the beef, along with the sauce, from the pan into the blender bowl and interrupt at high power. The filling is ready. Now we stuff all the pancakes with it. Put a spoonful of the filling on the pancake and wrap it with a roll.

Pancakes should be toasted before serving. In a frying pan, heat a spoonful of butter and a spoonful of vegetable oil. And now fry pancakes stuffed with meat on both sides until golden brown.

Finally, the dish is ready and I can feed my family and go online to write down the recipe! We serve stuffed pancakes with sour cream, even with any unsweetened sauce. Your men will be delighted!

Sweet filling for pancakes with cottage cheese, poppy seeds and cherries

Everyone in our family loves this gourmet dessert. I cook it quite quickly and easily. Since I bake pancakes in two or even three pans at the same time. You can do it easily too.

Cherry can be replaced with another berry or jam.

First, I baked a lot of small pancakes - I will wrap the filling in them. And a few pieces of pancakes in the largest frying pan. You will need them to wrap three pancakes in one.

We will need:

Cooking:

1. I made pancakes for this filling on. You can bake according to your favorite recipe. I pour milk into a saucepan and put it on fire. I immediately add poppy seeds and two tablespoons of sugar.

2. After the mixture has boiled, boil for 15 minutes, stirring constantly. Remove from heat and cool 30 minutes at room temperature. When the filling has cooled, grind the poppy seeds with a blender.

3. Queue of the next stuffing. I sprinkle the cottage cheese with powdered sugar and add 0.5 teaspoon of vanilla sugar.

To make the cottage cheese more homogeneous, beat it with a blender or mixer.

4. For the third filling, we need fresh, canned or frozen berries. For example, cherry. If you use frozen, squeeze it well from excess juice after defrosting. Of course, the bones should be removed.

5. Lubricate one pancake with cottage cheese and twist it into a roll. We spread the poppy filling on the second one and fold it in the same way.

6. On the third, we make a “path” of berries and also twist it into a tube. Thus, we got 3 pancakes with different fillings. What's next? It is necessary to connect all three tubes together.

If you also baked pancakes of different sizes, now take a large one.

7. On it we evenly lay 3 pancakes with different fillings and twist them together.

8. We put all the stuffed pancakes prepared in this way in the refrigerator. Let them rest there for at least three hours.

9. To make the serving beautiful, cut the pancake across so that all 3 fillings can be seen. And place cut side up on a plate.

This is such a beautiful looking dish. Surprise your guests and family not only with an unusual look, but also with the amazing taste of our pancakes. They are like cakes!

Appetizer of pancakes stuffed with crab sticks

Do not forget just that the filling is salty and the sugar in the recipe must be reduced or completely removed.

Cooking:

In a bowl, put 5 tablespoons of mayonnaise or sour cream and 3 chopped garlic cloves. Finely chop the dill and add to the sauce and mix everything.

Finely chop the crab sticks. They can be added to the sauce, or you can put them separately. I do the second option.

Lubricate the pancake with sour cream / mayonnaise sauce, herbs and garlic, put a lettuce leaf on top (washed and dried). Sprinkle finely chopped crab sticks on top.

Now wrap it in a tube. When all the pancakes are wrapped, put them in a cold place for a couple of hours.

This cold appetizer should be allowed to rest so that the mayonnaise soaks the filling.

After two hours, we take out and cut each roll obliquely. There will be 2 or 3 pieces, depending on the diameter of your pancakes.

This appetizer will be a bright detail of your festive or everyday lunch. As you can see, it will not be difficult to make it even for those who do not like to bother with cooking at all.

The toppings can be changed to your taste, or you can make several options at once - fantasize!

Buckwheat pancakes with baking

In our time, pancakes are made mainly from white flour, and earlier such pancakes were called "German". But the original Russian pancakes were made from rye, oatmeal or buckwheat flour. If you want to make buckwheat pancakes, start.

Flour composition: half wheat, half buckwheat.

In this recipe, we make pancakes with bacon. What it is? In fact, the pripek is the same filling, only we do not wrap it, but put it in the dough itself or the filling is placed on one side of the pancake.

We will need:

Cooking:

Boil the ham in salted water and cool. Chop the greens, bell pepper and chicken fillet very finely. Pour everything into a bowl and season with mayonnaise. This salad will be the filling for pancakes.

Pour the dough into the pan and you can immediately put a little stuffing on the pancake with a spoon. We wait a minute when one side grabs and turn the pancake over.

The pripyok is baked together with the second side of the pancake.

If time is short and you do not want to lay out the filling every time, then just mix it into the dough.

These pancakes can be served without sauce. By themselves, they are hearty, and beautiful, and most importantly - delicious!

All these dishes will undoubtedly decorate any holiday table. But I want to discuss with you another interesting option, how to serve pancakes in a non-trivial way, so that both guests and relatives will be surprised at your culinary skills.

Pancake "bags" with mushrooms and sauce

Such "bags" can often be seen in restaurants of Russian cuisine. Wrapping pancakes in this way is not so difficult, and the effect will be stunning. Almost always, these bags are with mushrooms. Although no one will forbid us to put in them any filling that we like. However, today these will be classic fillings for pancakes with champignons in a creamy sauce.

We will need:

Cooking:

1. Bake pancakes according to your favorite recipe and proceed to the filling.

2. Cut fresh mushrooms into slices. We heat the pan, pour a couple of tablespoons of vegetable oil and put the mushrooms. Fry until the liquid is completely evaporated and golden brown.

3. Hard boil 2 eggs and cut into small cubes.

4. For the sauce: melt the butter in a frying pan, add the flour and rub the mixture until smooth. Gradually add milk and boil the sauce until it thickens. Add ketchup or tomato paste and stir. Salt and pepper to taste and cook the sauce for another 20-30 seconds.

5. Add fried mushrooms and boiled eggs to the sauce, mix everything, fry together for another 1 minute.

6. Now spread the filling (about 1 tablespoon) in the middle of the pancake and fold it into a "bag". We fold the edges of the pancake by 1 cm, when the whole pancake is assembled, a bag is formed, which must be tied up.

7. You can use pigtail cheese (disassembled into thin pieces), green onions or any greens for a garter. If you are using a green onion feather, pour boiling water over it beforehand - this way it will be more plastic and will not tear. We tightly tie the pancake "bag" so that the filling does not fall out.

We baked a big dish of amazing pancake bags with mushrooms. Pleasure not only for the stomach, but also for the eyes! Bon appetit!

In this article, we have discussed with you delicious recipes for pancake fillings and a beautiful serving for everyday and festive tables. Surprise guests and experiment. And I thank everyone who cooked with me today!

We will cook the best recipes for savory fillings for pancakes.

UNSWEETED FILLING

Unsweetened stuffing with minced meat and mushrooms

We need:

• any pancakes, thin
• 300 g of any minced meat, better assorted
• 200 g mushrooms, champignons (any)
• 1 pc onion
• 50 g butter
• 1 tbsp vegetable oil
• salt, pepper to taste

Cooking:

1. Put the minced meat in a pan and fry over medium heat, stirring all the time so that lumps do not form.

2. Cut the onion into small cubes, and when the minced meat changes color, add the onion. Minced meat, salt, pepper, add a spoonful of vegetable oil and a couple of tablespoons of broth or water. Fry until done.

3. Cut the mushrooms into small pieces and fry them separately in a pan until the liquid evaporates.

4. Mix the finished mushrooms with minced meat, put the butter, and fry together for a couple of minutes. After cooling, you can stuff pancakes, preferably with an envelope or a bag.

Filling for pancakes with meat

We need:

• pancakes, any
• 700 g boiled meat
• 300 g mushrooms, champignons
• 1-2 onions
• salt, pepper to taste
• 50 ml broth

Cooking:

1. Pass the boiled meat through a meat grinder or finely chop.

2. Cut the mushrooms into small quarters and stew in a pan, first without oil, when the liquid has evaporated, add oil and chopped onion, fry with stirring. Salt, pepper, add broth and simmer until tender.

3. Mix meat and mushrooms, you can add spices, if desired. Make pancakes.

Curd filling with herbs

We need:

• pancakes with milk
• 500 g cottage cheese, its amount depends on the number of pancakes, adjust yourself
• 1 bunch parsley with dill
• 2-3 cloves of garlic
• 1 tbsp sour cream
• salt to taste

Cooking:

1. Wipe cottage cheese through a sieve or interrupt with a blender.

2. Finely chop the greens, and finely chop the garlic.

3. Mix cottage cheese with herbs, salt, if necessary, and season with sour cream. We mix everything until a paste-like state. Spread pancakes and wrap with a tube or a closed tube.

They will be very tasty if they are simmered for 10 minutes in the oven, in a clay pot.

Filling for herring pancakes

We need:

• pancakes with yeast, fluffy, not too thick
• 1 herring fillet
• 4 boiled eggs
• 1 bunch dill
• 2 tbsp sour cream
• salt, pepper to taste
• 1/2 fresh cucumber, can be replaced with pickled

Cooking:

1. Grate eggs on a coarse grater.

2. Cut the herring fillet into thin strips or small cubes, depending on how you want to wrap pancakes, rolls or a bag.

3. Chop dill and mix with eggs, season with sour cream, salt and pepper. If the herring is diced, also add it to the eggs and mix.

4. Cucumber cut into thin strips.

5. We spread the pancake with eggs and herbs, lay out the herring strips in a row, and the cucumber strips next to each other. Roll up, cut into rolls.

Potato cheese filling for pancakes

We need:

• pancakes
• 200 g hard, grated cheese
• 500 g mashed potatoes
• 1 bunch green onions
• 1 - 2 tbsp sour cream, look at the consistency of puree

Cooking:

1. Rub the cheese on a coarse grater.

2. Chop the onion, leave a couple of feathers, mix with mashed potatoes.

3. Put 1 tbsp in the middle of the pancake. puree, top with cheese and a little sour cream. Carefully collect in a bag and tie with onion feathers.

Stuffing for cabbage pancakes

The cabbage filling can also be with various additions: with an egg, with mushrooms, carrots. Consider these options:

Cabbage Stuffing with Egg

We need:

• pancakes
• 1 kg fresh white cabbage
• 1 egg
• 1 medium sized onion
• salt, pepper and your favorite spices to taste
• 1 -2 tbsp. vegetable oil

Cooking:

1. Cut the onion into small cubes, chop the cabbage into thin, small strips.

2. Fry the onion in a pan until transparent and put the cabbage, a little water, mix and simmer under the lid.

3. The cabbage has softened - salt, pepper and add spices to taste, stew a little more, until tender. Cool down.

4. Beat the egg and put it in the cabbage, mix.

5. Put a spoonful of filling on the pancake and close it with an envelope. Fry on a hot pan on both sides. Serve with sour cream.

Cabbage stuffing with mushrooms

We need:

• pancakes
• 1 pc onion
• 500 g cabbage
• 300 g champignons
• vegetable oil

Cooking:

1. Cut the onion into half rings, thinly. Fry until transparent in vegetable oil.

2. Finely chop the cabbage and add to the onion in the pan, add a little water and simmer under the lid.

3. Cut the mushrooms into thin strips and put in cabbage, salt, pepper and simmer until tender.

Cabbage stuffing with carrots and sesame seeds

We need:

• pancakes
• 1 kg fresh cabbage
• 1 onion
• 1 carrot
• sesame to taste
• vegetable oil
• 2 stalks of green onions
• 1 egg

Cooking:

1. Finely chop the onion, grate the carrots on a coarse grater. Put the onions and carrots in a frying pan with hot oil.

2. Chop cabbage and stew with onions and carrots. Add chopped green onions, salt and pepper, sprinkle with sesame seeds. Cool down.

3. Add a beaten egg to the filling, mix. Stuff the pancakes, wrap them in an envelope and fry from 2 sides in a pan.

Cabbage with boiled egg

We need:

• pancakes
• 3 onions
• 1 kg cabbage
• 5 boiled eggs
• greenery
• salt, pepper, spices to taste
• vegetable oil
• breadcrumbs
• 1 pc raw egg

Cooking:

1. Stew the chopped onion in a pan with cabbage. Add salt, pepper, spices to taste and finely chopped herbs, mix. Let cool until warm.

2. Grate boiled eggs and combine with cabbage, mix. We start pancakes with an envelope or a double triangle.

3. Dip the wrapped pancakes in a raw egg, then bread in breadcrumbs and fry on both sides in a pan until golden brown. Serve with sour cream sauce.

Fish stuffing for salmon and salmon pancakes

Salmon stuffing

We need:

• pancakes
• 200 g creamy soft cheese
• 100 g lightly salted salmon
• 1/2 lemon per juice

Cooking:

1. We spread the pancake completely with cream cheese.

2. Cut the salmon into slices and put on a pancake, in a row, pour over lemon juice. Wrap in a roll and cut in half obliquely, or into rolls.

Fish stuffing with salmon and spinach

We need:

• pancakes
• 300 g ice cream or fresh spinach
• 100 g salmon
• 100 g cream cheese (melted)
• 2 tbsp sour cream
• 50 g butter

Cooking:

1. Chop the spinach and fry in butter for 3-5 minutes. Cool down.

2. Cut the salmon into cubes. Grate the cheese. Mix all ingredients and season with sour cream.

3. We stuff pancakes with a roll or form a basket.

Capelin caviar and red caviar filling

Capelin caviar filling

We need:

• pancakes
• 100 -150 g capelin caviar
• 3 pcs boiled eggs
• 1 bunch green onions
• 2 tbsp sour cream or mayonnaise

Cooking:

1. Mix boiled eggs with finely chopped green onions, season with sour cream (mayonnaise).

2. Put eggs in the middle of the pancake, put 1 tsp on top. capelin caviar, collect in a bag and tie with an onion feather.

Red caviar filling

We need: 1 jar of red caviar and pancakes.

Preparation: We wrap the pancake with a roll, and then twist it with a barrel. We fix the edge with a toothpick so that it does not turn around, and put 1/2 tsp on top. red caviar.

Egg stuffing for pancakes

We need:

• pancakes
• 4 pcs boiled eggs
• 1-2 bunches of green onions
• salt, ground black pepper, to taste
• 2-3 tbsp mayonnaise or sour cream

Cooking:

1. Three boiled eggs on a coarse grater.

2. Grind the green onions, leave the feathers according to the number of pancakes.

3. Mix onion with eggs, salt, pepper and season with mayonnaise.

4. From pancakes with filling, we form bags, we tie them with onion feathers. Onion feathers, pre-scald with boiling water. Or, wrap it in a double triangle.

Mushroom stuffing for pancakes

Mushroom filling

We need:

• pancakes
• 300 - 400 g champignons
• 1-2 onion heads
• 1 tsp dry garlic
• 1/2 tsp Italian herbs
• salt to taste
• 1-2 tbsp sour cream

Cooking:

1. Grind mushrooms and fry with onions in a pan. Add dry garlic, Italian herbs, salt, season with sour cream. Simmer for a couple of minutes and you can remove from the fire. Cool and stuff pancakes, in any way.

Mushroom stuffing with mashed potatoes

We need:

• pancakes
• 1 head of onion
• 300 g mushrooms
• 300 g mashed potatoes
• vegetable oil

Cooking:

1. Cut the onion into half rings and fry until light golden.

2. Cut off the legs of the mushrooms and finely chop the mushrooms. Add to the onion and simmer until the liquid has evaporated.

A favorite delicacy that is served not only on Maslenitsa is stuffed pancakes. This is a versatile treat that can be both sweet and snack. The dish is able to decorate the buffet table, and on the road it is convenient to take a couple of edible bundles with delicious filling with you.

What can you stuff pancakes with?

If you don’t know how to stuff pancakes, then everything is as simple as possible. Everyone can please with such a delicacy: a meat-eater and a vegetarian, and an inveterate sweet tooth. Almost any filling is combined with a sweetish pancake:

1. Sweet fillers - cottage cheese, fruits.
2. Hearty - meat, mushrooms, liver, salted fish or caviar.
3. Pasty fillings - jam, marmalade, peanut butter, chocolate paste, various pastes.

How to wrap stuffed pancakes?

Learning how to bake pancakes is half the battle, it is important to serve them appetizingly and beautifully. So you get rid of the problem of decorating the buffet table. Before stuffing pancakes properly, make sure that the filling is tasty, that is, not oversalted or vice versa, and is completely ready. Proceed to wrapping, the “triangle” option will be an ideal solution for a dense filling:

The “envelope” option is suitable for any dense filling: meat, mushroom, fruit. This method is good for preparing a quick snack, the filling from the bundle will definitely not fall out.

It’s not difficult to figure out how to make stuffed pancakes with a pasty filling. This is the easiest way to create beautiful treats.

How to stuff pancakes with cottage cheese?

Pancakes stuffed with cottage cheese are very fond of kids. Products can be rolled up with an envelope so that the filling does not fall apart. Raisins, dried apricots are often added to the curd filling, and they are sweetened not only with sugar, but also with honey. Prepare small pancakes in advance, the diameter of the pan is no more than 25 cm.

Ingredients:

• cottage cheese - 500 g;
• candied fruits - 1 handful;
• honey - 1 tbsp. l.;
• sour cream - 1 tbsp. l.;
• pancakes - 10 pcs.

Cooking

1. Punch cottage cheese with sour cream with a blender until a fine-grained mass.
2. Add honey, stir.
3. Throw candied fruits.
4. Spread a spoonful of the filling on the pancake and fold it into an envelope.

Pancakes stuffed with meat - recipe

Pancakes stuffed with meat are always an appropriate treat during a feast. Minced meat can be used any: pork, beef, chicken or a mixture of several types. It is also customary to add vegetables to the filling, such as onions, carrots, and, if desired, bell peppers. Fold stuffed pancakes with an envelope or a triangle.

Ingredients:

• minced meat - 500 g;
• onion - 1 pc.;
• carrots - 1 pc.;
• thyme - a pinch;
• salt pepper;
• pancakes - 10 pcs.

Cooking

1. Spasser finely chopped onion in oil, throw in grated carrots, fry.
2. Add minced meat to the browning, fry everything well until the meat is fully cooked.
3. Salt, pepper, season with your favorite spices and thyme.
4. When the filling becomes warm, start stuffing by decorating the appetizer with a triangle or an envelope.

Pancakes stuffed with liver

You can make anything using your favorite and proven recipe. The main thing is that the blanks come out thin, plastic, without holes, do not tear when wrapping. Filling with liver, rice and sour cream will definitely appeal to all lovers of unusual combinations in food.

Ingredients:

• chicken liver - 500 g;
• onion - 1 pc.;
• carrots - 1 pc.;
• round boiled rice - 150 g;
• salt;
• sour cream - 3 tbsp. l.;
• pancakes - 10 pcs.

Cooking

1. Bake the liver, onions and carrots until fully cooked in foil.
2. Scroll the finished liver with vegetables through a meat grinder, add rice, salt.
3. Add sour cream to the cooled filling, mix.
4. Stuffed and rice wrapped in an envelope.

Pancakes stuffed with mushrooms

Certainly no one will be left indifferent. For the filling, you can use available champignons or oyster mushrooms, but filling from wild mushrooms will come out much more aromatic (it is better to boil them for 15 minutes before frying). To prevent the filling from falling apart when bitten, add a little cheese during cooking.

Ingredients:

• fillet - 300 g;
• mushrooms - 300 g;
• onion - 1 pc.;
• sour cream - 2 tbsp. l.;
• hard cheese - 100 g;
• pancakes - 10 pcs.

Cooking

1. Spasser finely chopped onion in oil, throw in chopped mushrooms and fry until the liquid evaporates.
2. Add the fillet, cut into small cubes, fry everything together until the meat is fully cooked.
3. Pour in sour cream, mix.
4. Salt, pepper, throw grated cheese, mix, turn off the heat.
5. Spread the barely warm filling with a spoon into the pancake and roll it in a convenient way.

Pancakes stuffed with ham and cheese

If you don’t know how to cook stuffed pancakes quickly and as simply as possible, this option will definitely appeal to you. It is convenient to take such edible bundles with you for a snack, as the dish does not have a strong smell that can irritate colleagues. Pancakes stuffed with ham can be folded into a triangle.

Ingredients:

• ham - 250-300 g;
• cheese - 150 g;
• pancakes.

Cooking

1. Cut the ham into strips, grate the cheese on a coarse grater.
2. Put a handful of ham on the surface of the pancake, throw a handful of cheese on top, arrange a bundle.
3. Warm up a little stuffed pancakes in a frying pan without oil.

Pancakes stuffed with apples

This recipe for stuffed pancakes cannot be called childish, because it contains a lot of spices and alcohol. But it's perfect for a party! It is better to take sour apples, and the dough should be a little sweet. You can serve such treats with ice cream or original fruit topping.

Ingredients:

• antonovka - 6 pcs.;
• honey - 2 tbsp. l.;
• brandy - 20 ml;
• cinnamon, cloves, star anise - a small pinch each;
• sweet pancakes - 10-15 pcs.

Cooking

1. Cut the apples into cubes, send to the pan to languish.
2. When the slices become transparent, season with spices and pour in the brandy, simmer until the liquid has evaporated a little.
3. While the filling is cooling and thickening, pour liquid honey into it, mix.
4. Beautifully wrap pancakes stuffed with apples.

Pancakes stuffed with red fish

The ideal solution for filling the buffet menu will be. You can add the composition of the filling with herbs and cream cheese. If the latter could not be purchased, make a salty curd mass by breaking through the curd with herbs and spices in a blender. Such an appetizer will definitely not be left without attention and will be the first to disappear from the plates.

Ingredients.

I will write another article about pancakes. There is another interesting topic - stuffing for pancakes. I think it will come in handy on the eve of Shrovetide, and it will simply be interesting to those who want to diversify, so to speak, a pancake table.

In past articles, I have described quite different cooking recipes, lush, thin, from rye or wheat flour, etc. There will also be about which of them are best suited for stuffing them with various fillings. Such pancakes should be thinner, but durable. So, read about it in previous publications.

Here I decided to collect for you some of the most, in my opinion, simple, original and delicious fillings for pancakes. Among the proposed variations, you will find fillings, both sweet - with cottage cheese, apple, banana, as well as meat, fish, mushroom and others.

Let's start with the most original and cool.

For cooking you need:

• Crab sticks or crab meat - 1 pack (200 gr.).
• Boiled eggs - two or three at your discretion.
• Green canned peas - a bank of 200 gr.
• Milk of any fat content (you can use cream) - 200 ml.
• Drain. oil - 30 gr.
• Wheat flour - 2 table. lies.
• Green onion - a couple of feathers.
• Salt, if needed, a pinch.

Such a composition is prepared with sauce, and therefore, first of all, we will make it. For this you should:

- melt the butter in an enamel bowl;

- add flour to the butter and stir to cook for a couple of minutes on a medium flame;

- pour milk into the resulting mass (cold or warm does not matter, the main thing is not hot), mix everything well to get a homogeneous composition;

- remove from heat, salt the sauce a little, if necessary, and let it cool.

The next step is to collect the filling itself. To do this, we combine chopped eggs, crab sticks and onions in one bowl, add green peas to them, which should be thrown into a colander before adding.

We fill our mixture with the prepared, cooled sauce, mix everything and start our pancakes with this composition.

To prepare you will need to take:

• Any mushrooms (you can use both forest and champignons or oyster mushrooms) - 350 gr.
• Onion sweet onion - 3 heads.
• Carrot - 1 pc.
• Eggs - two is enough.
• Vegetable and plum. oil.
• Any spices and salt to taste.

How to cook mushroom stuffing in pancakes

1. If the mushrooms are frozen, they must be thawed and fried with the addition of butter and vegetable oil. If you take fresh forest mushrooms, be sure to clean them before frying, rinse several times and boil until half cooked.

2. Eggs should be hard-boiled, cooled, peeled, chopped with a knife or rubbed with a regular fork.

3. We clean the onions and carrots, cut the “tearful” vegetable, grate the carrots, fry the vegetables together in vegetable oil until soft.

4. We mix all the cooked ingredients in one bowl, if necessary, add some spices, salt, stuff our pancakes with the composition.

You should take:

• Fresh or freshly frozen salmon fillet - 250-350 gr.
• Mushrooms - 0.25 kg.
• Dill - a small bunch.
• Sweet-salty butter - a piece.
• Ground black pepper and salt.
• Hollandaise sauce (you can cook it yourself, you can buy) - 180 ml.

Cooking process:

- Wash the mushrooms, cut not too finely, fry in a pan until they become soft. Set aside, put on a plate, let cool.

- Defrost salmon beforehand if the fish has been frozen. In this case, it is best to defrost this product in its natural environment, that is, in the refrigerator. You do not need to defrost the fish in warm water or in the microwave, as it will lose its taste and may even deteriorate.

- Boil the fillet in salted water for 5-6 minutes. We take the fish out of the water, let it drain and put it to cool.

- Grind the dill, mix it with the sauce.

- Cut the cooled salmon fillet into small pieces, put a spoonful in the center of the pancake, a little mushrooms and a mixture of dill and sauce on top.

- We wrap the napkins. So we repeat with each.

- In a frying pan, heat the butter, lay out the products, pour them on top with the rest of the sauce, fry a little on both sides.

On a note! Instead of pan frying, pancakes with salmon filling can be baked in the oven on a greased baking sheet. This will take 10 minutes at a baking temperature of 200 degrees.

Here, see for yourself on the cheese, this recipe is op by a professional chef, so it's a little fancy.

We take:

• Spinach - 0.5 kg.
• Parmesan cheese - 120 grams.
• Mozzarella - 120 gr.
• Ricotta - 150 grams.
• Gorgonzola (can be excluded) - as much as ricotta.
• Green onions - a bunch.
• Fat from 20% cream - 70 ml.
• Flour - 2-2.5 spoons.
• Milk - 500 ml.
• Butter - a piece of 60-70 grams.
• Salt, nutmeg, pepper to taste.

Step by step recipe.

1. Mix the melted butter, flour, milk and spices in a saucepan, bring to a boil and stir the sauce until you see that it thickens. Next, salt, put the nut composition, cream, mix, boil for a couple more minutes and remove to cool.

2. Spinach should be washed, cut, fried for 2-3 minutes, add pieces of ricotta, gorgonzola and half of the prepared parmesan to it. Mix everything, pour over two tablespoons of the prepared sauce, sweat over a fire. At the end of frying, add chopped green onions to the saucepan / frying pan.

3. Place the filling in pancakes, twist, place the food on a baking sheet. Grate the remaining mozzarella and parmesan, sprinkle your products with them, send to the oven at 180-200 degrees, bake for 15 minutes.

The finished treat should be served hot, pouring over the prepared sauce.

And now more famous recipes for pancake fillings will go

What you need:

• Meat tenderloin (pork, turkey, veal, beef, etc.) - 0.5 kilograms
• Boiled eggs - 4 pcs.
• One bulb.
• Spices for meat and salt.

How to prepare meat filling for pancakes.

- Rinse the meat tenderloin, send it to salted water, cook until tender. At the same time, remember that it will take much more time to cook beef than to cook pork, and even more so rabbit or poultry meat.

- We drain the water from the meat, let it cool, and then cut it into pieces and twist it in a meat grinder, thus making a kind of minced meat.

- Add minced onion and grated on a coarse grater, previously sauteed in oil, mix the ingredients, if necessary, salt them, pepper, sprinkle with your favorite spices.

- Three testicles on a grater, mix with the rest of the mass. Everything is ready, it remains to put the resulting mixture into the pancakes and twist the treat with envelopes.

Attention! If desired, such a filling can be supplemented with stewed cauliflower, sauerkraut or some other ingredients to your taste, the meat can be used both in the form of minced meat and chopped into pieces.

Eating these pancakes is pleasantly hot immediately after cooking, or you can freeze them for storage and take them out as needed.

Normal hepatic

Cooking Ingredients:

• Beef or pork liver - half a kilogram, maybe a little more.
• Chicken eggs - 3 pcs.
• Bulbs - 2 pcs.
• Carrots - 1-2 to your taste (you can not use carrots in the recipe at all).
• Oil, salt, pepper.

Cooking method:

1. Peel the carrots and onions, chop finely, fry until soft and golden in color.

2. Boil the liver (salt the water for cooking a little), cool, scroll in a meat grinder.

3. Boil the eggs, let them cool, chop finely.

4. Mix all the ingredients in one bowl, while it is better to put the fried vegetables on paper towels beforehand in order to remove excess fat from them. Add pepper and salt to your taste, mix everything, fill your pancakes with the finished composition. You can serve food to the table!

If desired, before serving, the dish can be additionally fried on both sides, so it will warm up and acquire a beautiful tasty crust.

The following set of ingredients is required:

• Any minced meat, it is best to take a mixture of beef and pork or pork and chicken - 0.5-0.6 kg.
• Onion - 1 medium sized head.
• Spices for minced meat, salt.

Cooking process.

Spread the minced meat over the entire pan, add chopped onion to it, fry for several minutes until tender.

Salt the hot mass, if you need to add a little spices for minced meat, mix. Stuff your pancakes with the resulting mixture.

This filling for pancakes, if desired, involves adding chopped hard-boiled eggs or any greens.

For pancakes with egg and rice, you need to prepare:

• Rice (boil until cooked, add a little salt) - 1.5 cups.
• Chicken eggs (hard boiled) - 3 pcs.
• Fresh green onions - a bunch.

How are we going to cook this dish?

- Peel the eggs, chop with a knife, fry in butter along with the chopped onion.

- Mix the cooled ingredients from the rice pan.

- Stuff the cooked pancakes with the composition, fry the flour products on both sides in a pan.

This dish is best served with cold sour cream.

Needed for cooking:

• Chicken breast - 500-600 gr.
• Any semi-hard cheese - about 100 grams.
• One bulb.
• Sour cream - a couple of tablespoons.
• Garlic clove, fresh dill, ground pepper, salt.

Cooking method

Wash the chicken breast, boil until cooked, disassemble into fibers, fry in a frying pan in vegetable oil.

At the end of cooking the breast, send finely chopped onion, garlic, spices, salt, dill to it, mix and fry without a lid for about 5 minutes.

Add the grated cheese and sour cream to the hot mixture removed from the fire, mix the ingredients well and you're done, you can spread them on pancakes, roll up and serve for dinner.

It is necessary to prepare for the recipe for pancakes with cottage cheese and cream filling

• Cottage cheese (preferably homemade or fatty) - 300 gr.
• Fatty cream - half a glass.
• Milk - 3-4 tablespoons.
• Sugar - 2-3 dessert spoons (can be replaced with any jam to your taste).

How to make a sweet delicious pancake filling

- Mash the cottage cheese with a fork, mix it with milk.

- Sweeten and pour in the whipped cream, gently mix the mass, spread on pancakes, roll up envelopes, you can eat.

Ingredients:

• Boneless dates - 100 gr.
• Small bananas - 6 pcs.
• Lemon or ready-made lemon juice - 2 tablespoons.
• Ground cinnamon on the tip of a knife.
• Sugar - 1-2 tablespoons without a slide.
• Ground ginger - the third part of a teaspoon.

How to cook

Rinse the dates, cut into small pieces.

Remove the peel from bananas, mash the food with a fork, sprinkle with cinnamon, sugar, ginger, mix. If desired, bananas can not be crushed, but simply cut into 2 parts and used, so to speak, as a whole.

We send dates to the resulting composition, sprinkle everything with lemon juice, mix, put in pancakes and wrap.

Serve such a treat with tea, pouring your culinary masterpiece with chocolate or any jam.

On a note! To prepare this dish, choose the smallest bananas, they are sweeter and then you can not use sugar at all in the recipe.

Filling for pancakes - apple

Required products:

• Apples - 0.5 kg.
• Peeled almonds - 50-70 gr.
• A pinch of ground cinnamon and nutmeg.
• Sugar - 2-3 tablespoons.
• Natural honey in the amount you like.
• You can also use raisins in this recipe if you like.

Cooking process:

- Peel the apples from the insides and skin, cut into cubes, send to the pan.

- Sweeten the fruit, cover it all with a lid and cook on the weakest fire for about ten minutes. Constantly products need to be checked and interfered with. Fruit pieces should caramelize.

- Crush the almonds, mix with honey and spices, add ready-made apples to the nut, mix the products and you can create your own treat.

Experts advise using yellow varieties of apples in this recipe, but if you take fruits with sourness, it is best to add a little more sugar during the cooking process.

All the fillings for pancakes described above are most suitable for filling thin lacy pancakes, popularly referred to as pancakes. Yeast or thick pancakes can also be served with the indicated compositions, but it is better to use them as a regular addition to the dish and consume them with a spoon along with the flour product, washing it all down with tea.

Ways to beautifully wrap the filling in pancakes (video)

I hope everything was clear and all the recipes will be prepared and tested.

Good luck and all the best!

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