Stuffed pancakes: recipes of the best fillings for pancakes with photos and videos. Master class: how to properly wrap stuffed pancakes

How to cook stuffed pancakes correctly: small secrets of craftsmanship

To begin with, you will have to prepare in advance both pancakes and stuffing, and let them cool down completely. However, remember that the frozen stuffing should still not be, so in the refrigerator it is usually not cleaned.

Do not put the filling too much - if the pancake breaks, and it flows out, it's unlikely you and your guests will like it.

If your masterpiece is planned in additionbake in the oven or fry in a pan, pancakes for him need special. They are fried only on one side and do not stack with each other, but allow to cool on several plates.

What can stuff the pancakes? Filling for them are:

• 
  semi-liquid - caviar, cottage cheese, jam, pates, puree from apples and other fruits


• 
  cut - ham, chicken, sausage, eggs, salads, seafood, red fish, cheese


• 
  kashepodobnye - meat and shrimp stuffing, liver, cabbage, buckwheat, mushrooms, potatoes

Pancakes with semi-liquid fillings neverbaked, except for cottage cheese, but stuffed with minced meat, buckwheat or cabbage with mushrooms - almost always after cooking once again go to the oven or a pan. Very tasty extra fried pancakes are obtained if there is cheese in the filling.

How to wrap stuffed pancakes: a master-class

We will introduce you to the six most common ways that you can wrap stuffing in a pancake.

For semi-liquid fillings, a simple tube or French corner is usually used.

A simple tube

• 
  grease the pancake stuffing evenly, leaving about 1 cm on the edge clean


• 
  wrap the edge, 2-3 cm in size


• 
  once again fold the folded edge in half


• 
  Roll a neat tube around the resulting thick core

This way you can roll pancakes and withoutfillings to water them with condensed milk, jam, honey or sour cream. You can use a tube even for cut fillings, if you grind enough all the ingredients.

French corner (open triangle)

• 
  Spread half the pancake filling


• 
  fold the pancake in half, covering the greased side of the ungreased


• 
  fold again in half so that the lubricated side is inside

As you can see, this is a common, widespreadway to fold the pancake quadruply. And the exotic name originated in the 19th century because of the then popular French pancakes with cream and fresh raspberries.

The cut fillings are wrapped most often with a bag or a closed tube.

Pouch

• 
  to create a bag put the filling in the center of a pancake with a slide or a ball


• 
  evenly gather the edges to the center


• 
  tightly press fingers of edge of a pancake to each other - they should be slightly stuck together


• 
  tie the bag with a feather of green onion, a piece of cheese or simply a ribbon

Bags are the only way of wrapping,for which hot pancakes are used, only from a frying pan - otherwise the pouch will open. If you missed the moment and pancakes are no longer stick together in the bag, lightly brush the edge with thick fatty sour cream.

Closed tubule

• 
  Put the filling rectangle just above the middle of the pancake, without reaching the edges


• 
  wrap the side edges inside


• 
  cover the filling with the remaining short edge


• 
  fold the pancake into the tube, leaving the filling in the middle

Kashpodobnye fillings well hold the form, so they wrap it with a double triangle and the most common way - the envelope.

Double Triangle

• 
  put the filling in the center of the pancake slide


• 
  cover with one edge so that it reaches almost the middle of the filling


• 
  wrap the remaining edge from two sides upwards to form a triangle with equal sides


• 
  one of the corners fold again down, to the opposite side of the triangle, completely covering the filling


• 
  The remaining two corners are bent exactly the same way to make a small triangle again

Envelope

• 
  form a rectangle from the filling so that it touches the long side of the middle of the pancake


• 
  cover the filling with a short top edge of the pancake


• 
  wrap the side, right and left parts


• 
  gently flip the already covered filling once


• 
  wrap up the remaining edge of the pancake to get a tight rectangle

Both the envelope and the double rectangle are usually fried in addition. First you need to do this from the side on which the edges of the pancake are wrapped, then turn over.

Stuffed meat pancakes "Like a grandmother": a classic recipe with a step-by-step photo

For this, dishes that are cooked on milk are neededthin pancakes, baked only on one side, with a minimum amount of oil. To the touch, they should be dry, otherwise the dish will get too fat.

Necessary ingredients:

• 
  pancakes are ready (quantity depends on size)


• 
  beef - 800 g


• 
  eggs - 3 pcs.


• 
  onion - 1 pc. medium size


• 
  garlic - 3 cloves


• 
  bay leaves - 3 pcs.


• 
  black pepper - 4 peas


• 
  pepper fragrant - 4 peas


• 
  salt - to taste


• 
  sunflower oil - 2 tbsp. spoons


• 
  Butter - 50 g

Step-by-step instruction

1. 
   Wash meat well.


2. 
   Pour water into the pan, add the garlic, bay leaf, fragrant and black pepper, put on fire.


3. 
   When the water boils, put meat in it.


4. 
   Give the broth to boil, remove the foam and cook the meat until ready - about 1 hour or slightly more.


5. 
   Cook the hard-boiled eggs, then grate them on a large grater.


6. 
   Onions cut into small cubes and fry in sunflower oil until a translucent condition.


7. 
   Cut the meat into slices and grind it in a blender or pass it through a meat grinder.


8. 
   Mix well the chopped meat, eggs and onions, do not forget to salt.


9. 
   Melt the butter and pour it into the ground meat. Mix again well.


10. 
    For 1 pancake, put 1-2 tablespoons of ground meat and wrap with an envelope.


11. 
    Finished stuffed pancakes should be fried in a pan until a crusty crust appears.

Stuffed pancakes with minced meat and rice

For this, the dishes will need exactly the same pancakes as for the previous one.

Necessary ingredients:

• 
  pancakes ready


• 
  pork - 400 g


• 
  beef - 400 g


• 
  onion - 3 pcs. medium size


• 
  rice - 100 g.


• 
  vegetable oil - 3-4 st. spoons


• 
  fresh herbs (dill, parsley, basil) - 1 bundle


• 
  salt - to taste


• 
  black pepper ground - to taste

Step-by-step instruction

1. 
   Pork and beef pass through a meat grinder.


2. 
   Stew minced meat without salt and oil for 10 minutes.


3. 
   Stir in 2 tablespoons. spoons of vegetable oil, salt, black pepper and cook until cooked.


4. 
   Onion cut into small cubes and fry in oil until golden.


5. 
   Lay the prepared onions in a colander or strainer to make the glass excess oil.


6. 
   Cook rice in salted water until cooked.


7. 
   Grind the greens and mix it with the boiled rice.


8. 
   Mix well all ingredients of the filling - minced meat, rice with herbs, fried onions.


9. 
   Wrap the stuffing in pancakes with an envelope or a double triangle and then warm it up in the oven or you can fry them in a frying pan in egg yolk.

Pancakes stuffed with cottage cheese and raisins

Although the filling of such pancakes is quite liquid,they can be additionally heated in the oven or fried in butter, although this can not be done. But you need to take pancakes necessarily on yogurt or yogurt - thicker and more pristine, so that the filling does not penetrate through the holes.

Necessary ingredients:

• 
  pancakes ready


• 
  cottage cheese - 0,5 kg


• 
  raisins - 1 glass


• 
  sugar - 3 tbsp. spoons


• 
  vanillin - 1 sachet


• 
  lemon juice - 1 tsp.

Step-by-step instruction

1. 
   Raisins are good, but quickly wash with hot water - do not let the raisins swell.


2. 
   Cottage cheese, if necessary, grind the blender a little to break up large grains and lumps.


3. 
   Add sugar, lemon juice, vanillin and raisins to the cottage cheese, mix.


4. 
   Whip the curd mass with a broom.


5. 
   Put the prepared stuffing in the refrigerator for at least 2 hours, so that the raisins absorb the moisture that comes out of the cottage cheese.

Cottage cheese stuffing is ready, wrap pancakes and a pleasant appetite.

Pancakes "Exotic" with banana puree

Pancakes with fruit fillings - old and favoritedish of our children. And by the way, you can stuff them not only with exotic fruits (bananas, etc.) - exactly the same principle prepares fillings from the usual for the middle strip of fresh apples, pears and pumpkins.

Necessary ingredients:

• 
  pancakes are ready - best if they are made from a mixture of corn and wheat flour, or from wheat flour with the addition of manga


• 
  bananas - 1,5 kg


• 
  lemon juice from one lemon


• 
  vanillin - 1 sachet


• 
  coconut shaving - 2 tbsp. spoons


• 
  nuts any - 2 tbsp. spoons

Step-by-step instruction

1. 
   Bananas to mash state with a blender.


2. 
   In banana puree, add vanillin and coconut chips.


3. 
   Squeeze the juice out of the lemon, add it in the mashed potatoes.


4. 
   Nuts rastolkite in a mortar, add in puree and mix everything well.


5. 
   Put the prepared stuffing in a cool place for 40 minutes, so that the taste of all ingredients is mixed.

If instead of bananas you decide to use a pumpkin,it must first be steamed with sugar. To do this, cut 800 g of pumpkin in small cubes, add 4 tbsp. Spoon sugar and 150 g of water and simmer on the smallest fire until completely soft. After this drain the water and then follow the prescription.

Stuffed pancakes with ham and cheese

Such pancakes can be cooked with ham, as well as with any kind of sausage, as well as with sausages or sausages. Because the main ingredient is not ham, it's cheese! Pancakes are better to use thin.

Necessary ingredients:

• 
  pancakes ready


• 
  ham (sausage) - 200 g


• 
  cheese - 200 g


• 
  onion - 1 pc.


• 
  Butter - 80 g


• 
  mustard - 1 tsp.


• 
  cream - 2 tbsp. spoon with slide

Step-by-step instruction

1. 
   Melt the butter in the frying pan.


2. 
   Cut the onion as small as possible and fry it in oil.


3. 
   Cut the ham with straws and lightly fry together with the already prepared onions.


4. 
   Add cream and onion for 2 minutes.


5. 
   Cheese grate on a fine grater and mix with still hot ham and onions.


6. 
   Add mustard to the mixture and mix well until smooth.


7. 
   This filling is great for wrapping with a bag.

Pancakes stuffed with red fish and cucumber

This is one of the few toppings that do not have special requirements for pancakes - even delicate pancakes can be used to make this dish.

Necessary ingredients:

• 
  pancakes ready - any


• 
  slightly salted red fish - 300 g


• 
  cheese fused - 200 g


• 
  cucumber - 400 g


• 
  green onions - 1 beam


• 
  sour cream fat - 100 g

Step-by-step instruction

1. 
   Cut fish into thin strips.


2. 
   Cucumber peel and cut into thin strips.


3. 
   Chop the onion and mix it with sour cream.


4. 
   Put the stuffing in a pancake in this order: first a strip of fish, on it - a layer of onions with sour cream, on top of a strip of cucumber, and cover with a piece of melted cheese.


5. 
   Fold the pancake closed with a tube.


6. 
   Cut the pancake tube into two pieces and place it on the plate vertically.

Pancakes "Russian" stuffed with buckwheat with mushrooms and chicken

This is a traditional recipe by which our distantthe ancestors often prepared holiday pancakes for Shrovetide. Such stuffing can not only be wrapped in every pancake, but also bake a dish in the oven as a pancake pie.

Necessary ingredients:

• 
  ready pancakes made of wheat or rye flour


• 
  buckwheat - 300 g


• 
  chicken breasts - 600 g


• 
  onions - 3 pcs. medium size


• 
  mushrooms - 700 g


• 
  Butter - 80 g


• 
  sunflower oil - 4 tbsp. spoons


• 
  salt to taste


• 
  bay leaves - 2 pcs.

Step-by-step instruction

1. 
   Buckwheat cook until ready with the addition of salt.


2. 
   Chicken breast cook until ready with a laurel leaf, but without salt.


3. 
   Onions cut as small as possible, pass in hot vegetable oil until translucent.


4. 
   Mushrooms finely chop and fry in vegetable oil.


5. 
   Mix the fried mushrooms and onions, warm up and add butter.


6. 
   Cook boiled chicken breasts very finely chop or chop the blender.


7. 
   Mix all the ingredients of the filling and let stand for 2 hours in a warm place.


8. 
   Wrap the pancakes with the envelope, closed with a tube or bag, fold them into a large saucepan and additionally heat in the oven.

Pancakes stuffed with apples

It does not matter where you live: Moscow or Nakhodka, Gelendzhik or Perm. Pancakes with apples are loved by adults and children. Look at the video, how you can cook them. For this dish you will need special pancakes - on milk, but without eggs. How to bake them, you also learn from the recipe (bake in different ways).

Try to make stuffed pancakes bythese recipes, and tell us how you did it. Let the variants of the fillings exist a lot - we tried to choose the best for you. Bon Appetit!