Pancake filling - the best recipes for savory pancake filling

In fact, there are a great variety of fillings for pancakes. Sometimes you just need fresh ideas and recipes with photos. Today I want to offer you several options, sweet and savory, simple and tasty. I hope some of them will seem interesting to you and you will take them into service.

So that you don’t have to look for recipes for the pancake dough itself, suitable for stuffing, I will offer you the simplest and most common one. Then you will see several recipes with step-by-step photos of the fillings and each will have its own method of wrapping: a tube, an envelope, a triangle, how to cut into rolls.

Minced pancake filling

These are very often prepared for Maslenitsa, despite the wide variety of fillings. You can use any meat, but it is worth considering that beef alone can be tough, and pork can be fatty. One of the best solutions is veal (like mine) or minced meat made from a mixture of beef and pork.

What we need:

• minced meat (veal) – 200g;
• onions – 2 pcs.;
• carrots – 1 pc.;
• salt - to taste;
• spices - optional;
• vegetable oil – 2-3 tbsp. l;
• green onions - 2-3 sprigs.

How to do

1. Peel, wash and chop the onions and carrots. We prepare the minced meat: completely defrost the frozen one or grind the fresh one in a meat grinder.

2. Fry onions and carrots in vegetable oil until golden brown.

3. Then put the minced meat in a frying pan, add salt, add spices and fry until cooked.

4. Place a filling of meat and vegetables in the center of each pancake, then roll it up to form a tube.

Wash the green onions, finely chop them and decorate the dish with them before serving.

Author: infigirl

Video on how to make meat filling for pancakes so that it is soft and juicy

In this recipe, I will reveal the culinary secret of how to make gorgeous pancakes with a tender and juicy meat filling. Crispy on the outside and tender on the inside! And when they ask you how you managed to make this masterpiece, you can authoritatively say that it’s all about the Bechamel sauce and enjoy the reaction of others). It sounds cool and the taste of the dish is impressive.

Ingredients:

• Beef – 500 gr.
• Large onion – 1 pc.
• Salt, pepper - to taste
• Vegetable oil – 2 tbsp.
• Butter – 50 gr. (for frying ready-made pancakes)

For the bechamel sauce:

• Butter – 50 gr.
• Flour – 2 tbsp.
• Milk – 200 ml.

Watch the video, repeat after us and you will get a very tasty filling:

Bon appetit!

Mushroom filling for pancakes

It is best not to wrap the juicy mushroom filling in a pancake, but to “pack” it into a bag made from it. These knots will be an eye-catching appetizer on any holiday table!

Grocery list:

• mushrooms – 300g;
• onion – 1 piece;
• sour cream 10% – 3 tbsp;
• salt, pepper - to taste.

How to cook

1. Peeled onions and mushrooms into thin slices.
2. Fry prepared mushrooms with onions in heated sunflower oil for 5 minutes until juice forms. Add a little salt and pepper.

3. Add a few tablespoons of low-fat sour cream to them. Cover with a lid and simmer for another 5 minutes.
4. Place a portion of the filling (about a full tablespoon) in the middle of each pancake. We connect all the edges in the center. We fix the resulting shape using the feathers of green onions.

Beautiful and very juicy pancake bags with mushroom filling will pleasantly surprise your guests and family!

Author: Marina

Delicious filling for pancakes with chicken, mushrooms and cheese

Julienne inside pancake bags tied with cheese strings! How do you like this combination?!

This dish can decorate any holiday table and win hearts forever!

To prepare we will need:

• Champignons – 200 gr.
• Chicken breast – 1 pc.
• Cream 10% – 100 ml.
• Sour cream – 3 tbsp. spoons
• Hard cheese – 70 gr.
• Flour – 1-2 tbsp. spoons
• Salt – 1/8 teaspoon
• Black pepper – 1/8 teaspoon
• Allspice – 3 peas
• Bay leaf – 3 pcs.
• Vegetable oil – 10 ml.
• Butter – 20 gr.
• Ready pancakes

1. Boil the chicken breast with spices (peppercorns, bay leaves) in salted boiling water for 15-20 minutes.

2. Peel the mushrooms and cut into small pieces.

Finely chop the onion.

3. Cut the finished meat into arbitrary pieces, grate the hard cheese on a fine grater.

4. Pour vegetable oil into the frying pan and add a piece of butter.

First, fry the onion until transparent, add the mushrooms, fry them for about 10 minutes until all the moisture has evaporated.

Add two tablespoons of flour to the mushrooms and fry for another minute.

Carefully pour the cream into the pan, while reducing the heat. Add sour cream for taste. Mix. Evaporate the cream for 5 minutes until it thickens.

At the very end of cooking, add meat to the mushrooms.

Three cheese. Pepper, salt to taste and turn off the heat.

Our filling is ready!

It is convenient to wrap the julienne in pancake bags and tie it with strings of Chechil cheese (pigtail) or onion feathers.

Chicken pancake filling

The second meat filling is no less popular - chicken. And so that it doesn’t turn out dry, we’ll add more cheese and eggs.

What we need:

• chicken breast fillet – 1 piece;
• white pigtail cheese (or any other soft cheese) – 100g;
• boiled egg – 1 pc;
• sour cream - 2 tbsp;
• turmeric – 0.5 tsp;
• salt, pepper - to taste.

How to make this filling

1. Wash the chicken fillet and cut into small pieces.
2. In a hot frying pan with vegetable oil, fry the meat for 7 minutes until golden brown. Add spices.

3. After this time, add sour cream to it. Cover with a lid and simmer for another 5 - 7 minutes. Remove from heat.

4. Pre-boiled hard-boiled chicken egg, peel and grate on a fine grater. We also grate soft cheese.

5. Mix all the ingredients for the filling in one container: meat, cheese and egg.

6. Place the filling in the middle of the pancake. We roll it into a so-called envelope.

Ready stuffed pancakes with chicken, cheese and egg can be served! They will taste even better if you add soft sour cream.

Unsweetened filling with minced meat and mushrooms

We need:

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

Preparation:

1. Place the minced meat in a frying 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. Salt and pepper the minced meat, add a spoonful of vegetable oil and a couple of spoonfuls of broth or water. Fry until done.

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

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

Pancakes with fried egg

A great option for a delicious, unusual Sunday breakfast. Prepare thin pancakes for your loved ones and fry the eggs right in them, but so that the yolk remains liquid and spreads beautifully as soon as you cut it with a knife. The ingredient list doesn't list quantities because it's not needed here. 1 pancake and 1 egg is 1 serving.

Ingredients:

• thin pancakes;
• chicken eggs;
• cheese, vegetables, herbs for serving.

How to cook scrambled eggs in a pancake

1. We will definitely need thin ones, thick ones do not fold well and can crush the egg yolk with their weight. They can be baked in advance, but it is better to do them at the same time. As soon as we turn it over to fry on the second side, immediately break the egg onto it.

2. We take the pan by the handle and tilt it a little from side to side so that the white spreads over the surface as much as possible, and the yolk is as much as possible in the center of the circle.

3. Fold in half, covering the other half with the egg.

4. After a couple of minutes, carefully, so as not to tear, pick it up with a spatula and turn it over to the other side. Hold for 10 seconds and remove.

Serve the pancake stuffed with egg and cheese, with a salad of fresh vegetables. You can leave it like this - a crescent, or you can roll it into a triangle.

Author: Kukurooza

Cooking pancakes

The dough itself can be very tasty. But only delicate filling will make it unforgettable.

By serving filled pancakes, you can diversify any menu and choose the most unexpected recipes.

Meat, fermented milk cheese, pate, fruit puree and even delicious cream are perfect for pancake dough. If we are talking about fillings, then the preparations for them should be:

• thin, delicate;
• tasty, unyielding;
• beautiful.

To prepare the pancake dough we will need:

• milk – 450 ml, eggs – 4 pcs.;
• flour – 250 g, salt – 3–4 g, sugar – 10–15 g;
• sunflower oil – 25 ml.

1. To create the perfect dough, add all the ingredients to the milk, stir and be sure to strain through a sieve. The result is a homogeneous consistency.
2. The mass is poured into a hot pancake pan, and the excess is quickly drained. Fry on one side.

For this test, you can use both sweet and dessert fillings, as well as meat and cheese. If you need to prepare lean pancakes with filling, then the dough recipe is as follows:

• flour – 250 g, water – 300 ml;
• starch – 60 g, salt – 4–5 g;
• vegetable oil – 50 g.

Pancakes stuffed with liver

Liver for filling is prepared in different ways. Some people boil it and then grind it in a meat grinder, others stew the liver in pieces. I usually first simmer the liver with vegetables, and then grind it in a blender to form a pate. The filling turns out very tender and tasty.

What we need:

• onion – 1 onion;
• carrots – 1 piece;
• chicken liver – 500g;
• vegetable oil – 3 tbsp;
• cream (10%) – 100ml;
• dill – 1 bunch,
• coriander – 1 tsp;
• salt – 0.5 tsp;
• butter – 30g.

How to prepare liver for filling

1. You can cook it either in a frying pan or in a slow cooker. The principle is absolutely the same. Peel the onion, wash it and cut it into cubes.

2. Peeled and washed carrots can be grated, but it’s easier to cut them into pieces (then chop them anyway).

3. Turn on the multicooker to the “Frying” mode, pour in vegetable oil, and heat it. Add onions and carrots and fry.

4. Wash the liver, cut off the bile ducts (if any).

5. Place in the bowl as soon as the vegetables are slightly fried.

6. Stir and wait for it to turn white. Pour cream. Switch to the “Quenching” mode.

7. Salt, add coriander and herbs. Mix.

8. Finely chop the dill with a knife and also add to the liver. Cover the lid and cook for 15 minutes.

9. Place the finished cooled liver in a blender bowl, immediately add butter and grind to a tender pate.

10. You can fill the pancakes right away. We roll them up into a tube. But then we put it in the refrigerator so that the liver filling mixed with butter hardens. Then it will be convenient to cut them. And we will cut them like rolls - across and diagonally.

Serving this way, our snack pancakes turn into a beautiful dish that can be successfully served even at a holiday table.

Author: infigirl

Thin pancakes with milk and water

1. In order to prepare stuffed pancakes with apples, eggs must be intensively beaten with sugar and salt using a mixer, and milk must be mixed with water and heated in the microwave for 30 - 40 seconds until slightly warm.

2. Pour lemon juice over the baking soda and add the resulting foam to the eggs. In addition to lemon juice, you can use any type of vinegar (6 - 9%) to quench soda, but this must be done, since even a small amount of unslaked soda can give the dough an extremely unpleasant taste. However, thanks to the presence of soda in the dough, the pancakes will turn out softer and more delicate in consistency.

3. Pour half the milk into the eggs and mix everything with a mixer.

4. Next, sift the flour into the dough in portions, each time mixing it well with a mixer until smooth.

5. Pour the remaining milk into the dough and knead it again.

6. At the last stage, add vegetable oil (preferably odorless sunflower oil), mix well and you can start baking, since the dough for thin pancakes with milk and water is ready. 7. Place the frying pan over medium heat, and while it is heating up well, grease its bottom and walls with vegetable oil and drain off the excess. Then pour in just enough batter to cover the bottom with a very thin layer, and fry the pancake for about a minute until browned.

8. When one side is fried, the pancake must be carefully turned over and fried on the other side, which usually happens faster, so at this moment it is better not to leave the stove and watch carefully, otherwise it may burn.

Cheese filling for egg pancakes

Since preparing egg pancakes is somewhat different from ordinary ones, in this recipe we will look at everything from beginning (omelet dough) to end (filling).

List of ingredients:

• eggs – 8 pcs;
• sour cream – 7 tbsp;
• flour – 6 tbsp;
• sunflower oil – 2/3 cup;
• cheese – 150g;
• mayonnaise – 1 tbsp;
• garlic - a few cloves.

How to prepare egg pancakes and their fillings

1. In a bowl, whisk the eggs and sour cream.

2. Pour oil and add flour. Mix.

3. Heat a little oil in a frying pan and bake pancakes. On both sides until light golden brown.

4. Three cheese on a grater.

5. We peel the garlic. Adjust the quantity to your liking.

6. We pass it through the press into the cheese. Season the mixture with mayonnaise. Place a couple of spoons of the cheese mixture on the edge of the pancake, roll it up, without bending the edges inward.

Serve sprinkled with chopped fresh herbs.

Author: Julia

Step-by-step recipe for pancakes stuffed with fish and cabbage

Fish lovers will love this filling. It is better to take fish that is not very fatty. It can be sea or river, whichever you like best.

In this recipe I suggest preparing pancakes with kefir, but this does not mean that these are the right ones for this filling. Feel free to use other recipes.

Pancake ingredients:

• kefir - 2 cups
• eggs - 3 pcs.
• soda - 1 tsp.
• sugar - 1 tbsp. l.
• salt - 0.5 tsp.
• flour - about 2 cups
• vegetable oil - 2 tbsp. l.
• water

For filling:

• cabbage - 800 gr.
• pike fillet (or any other white fish) - 600 gr.
• vegetable oil for frying

How to bake pancakes:

1. Break the eggs into a bowl, add salt and sugar, and beat lightly with a fork or whisk. Pour kefir into the egg mixture, which needs to be heated a little so that it becomes warm. Add baking soda and whisk. As soon as the soda has quenched in the kefir and the mixture begins to bubble, add flour and knead the dough. Add enough flour to make the dough medium thick. But for baking you need a more liquid dough, so we will make it to the desired consistency by adding water at room temperature.

2. Pour in 2 tbsp. spoons of vegetable oil, mix thoroughly. Let the dough stand for 10-15 minutes. Flour varies, so you may or may not need a little more water.
3. Before baking, grease the pan with vegetable oil once, then you do not need to do this. Bake all the pancakes and stack them on a plate.

This amount of dough yielded 18 pieces.

Preparing the filling for pancakes:

1. Chop the cabbage and fry in vegetable oil until tender.
2. Cut the pike fillet into small pieces, place in a frying pan with heated vegetable oil, and quickly fry. Then reduce the heat, add salt and pepper, and cover with a lid. Leave for 10 minutes, then open the lid and fry for another 5 minutes. The juice that the fish secretes should all evaporate.

3. Add cabbage, stir, fry together for another 5 minutes, stirring constantly.
4. Stuff the pancakes with the prepared filling.

Cabbage filling for pancakes

It won't be just stewed cabbage. We will add ginger and soy sauce to it and get a reference to Pan-Asian cuisine. And sour cream will soften the cabbage and make it more tender.

What do we need:

• White cabbage;
• ginger - a small piece of root;
• soy sauce - 50ml;
• eggs – 2 pcs;
• sour cream – 2 tbsp. (for filing);
• greens for serving.

How to prepare cabbage for pancake filling

1. Shred the cabbage thinly.
2. Peel the ginger and chop finely.
3. Stew the cabbage in a frying pan with the addition of sunflower oil.

4. Add the ginger and let the cabbage simmer until it’s nicely colored and soft.

5. Add soy sauce and simmer for some more time until the liquid evaporates. Salt to taste.

6. Scoop the cabbage into one half of the pan, and break the eggs into the free space.

7. We wait for them to set and mix with a spatula to form lumps.

8. Then mix with cabbage.

9. Let it cool a little and start filling the pancakes. You can roll them either as an envelope or as a roll. I'll show you in detail how to wrap it. Place a heaping tablespoon on one edge of the pancake.

10. Fold it towards the center of the side.

11. We turn away from ourselves.

12. Set the finished pancakes stuffed with cabbage aside for now.

Before serving, fry them and to serve, cut each roll in half at an angle.

Author: Olga Bondas

Filling with capelin and red caviar

Capelin caviar filling

We need:

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

Preparation:

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

2. Place eggs in the middle of the pancake and place 1 tsp on top. We collect capelin caviar in a bag and tie it with an onion feather.

Red caviar filling

We need: 1 jar of red caviar and pancakes.

Preparation: Wrap the pancake in a roll and then roll it into a barrel. We secure the edge with a toothpick so that it does not unravel, and put 1/2 tsp on top. red caviar

Apple filling for pancakes

And finally, a sweet filling. Pancakes can be prepared with any berry or fruit fillings: banana, pear, thick jam or berry jam, marmalade, etc. A quite popular option with apples in any season of the year.

Ingredients:

• medium apples – 5-6 pcs;
• butter – 50g;
• sugar – 2 tbsp;
• cinnamon – 0.5 tsp;

Cooking process

1. Peel the apples and cut them into small cubes.

2. Place the chopped fruit in a hot frying pan with butter. Fry over medium heat for 3-5 minutes.

3. When the apples release their juice, add sugar and cinnamon. Then simmer under the lid closed for 5 minutes. The filling is ready.

4. Spread the apple filling onto the pancake and roll it into a roll.

5. When serving, cut each one diagonally into several pieces.

Serve with honey.

Author: Marina

Thin pancakes with milk

1. In order to prepare stuffed pancakes with meat, you need to bake very thin, but strong and elastic pancakes without holes that securely and easily hold the filling.
Pour lukewarm milk into a deep mixing bowl and add a chicken egg, salt and sugar there. 2. Beat all ingredients intensively using a mixer.

3. Add flour into the dough in portions, be sure to sift it through a sieve to saturate it with oxygen, and knead everything very thoroughly with a mixer until you get a smooth, homogeneous and at the same time liquid enough dough for thin pancakes. 4. At the very end, you need to pour a spoonful of refined sunflower oil into the dough, after which it is advisable to let it stand on the table for half an hour for the gluten to swell.

5. Although pancakes can be baked in absolutely any frying pan, it is not for nothing that special pancake frying pans are sold in stores. They differ from ordinary ones mainly in that they have low sides - this helps to carefully turn the pancakes without getting painful burns. It is important that the frying pan has a high-quality non-stick coating, as this makes baking pancakes much easier. If the coating is damaged during use, then it is in these places that the pancakes will begin to stick strongly, which often spoils their appearance.

Before baking the first pancake, the frying pan must be hot, and in addition, it must be coated with a thin layer of vegetable oil, after which you can pour a ladle of dough onto it and spread it in a circular motion as thin a layer as possible.

6. Thin pancakes for stuffing just need to be fried on one side, which takes about a minute over medium heat, so everything happens pretty quickly and in 15 - 20 minutes you will have a solid pile of pancakes waiting to be stuffed with the most delicious and satisfying meat filling.

Thin pancakes with milk and boiling water

1. In order to prepare stuffed pancakes with liver, first make the dough for delicious thin pancakes. The eggs must be broken into a container for kneading the dough and salt and sugar added to them.

2. Beat eggs with sugar and salt with a mixer until fluffy foam is obtained.

3. Add 1 glass (250 ml) of milk to the eggs and mix with a mixer. It is advisable to use milk at room temperature, and if you have just taken it out of the refrigerator, it is better to slightly warm the milk in the microwave. 4. Sift the flour, add to the dough in 3-4 additions and beat everything vigorously with a mixer, resulting in a thick, smooth dough without lumps. 5. At the last stage, you need to pour the remaining glass of milk into the dough, as well as boiling water and vegetable oil.

6. Beat everything again, and the result will be a dough for thin pancakes made with milk and boiling water. 7. Before baking the first pancake, the frying pan should be warmed up very much and its entire surface should be coated with a small amount of vegetable oil. In the future, you don’t have to add oil, at least if you have a good non-stick frying pan and you have added the required amount of oil to the dough. Using a ladle, spread the batter into the pan in an even thin layer and cook for about a minute over medium heat until the pancake is browned.

8. To carefully and without damage flip the pancake to the other side, you first need to run a spatula along the sides of the pan, delicately separating the dough from the surface, since this is where it is most likely to stick. After this, you need to place the spatula under the center of the pancake and confidently turn it over to the other side. When the second side of the pancake is browned, which usually happens much faster, it can finally be removed from the pan.

Buckwheat custard pancakes

To prepare, take:

• Buckwheat flour – 4 cups;
• Yeast for dough – 20 g;
• Sour cream;
• Sugar – teaspoon;
• Salt – a pinch.

Preparation:

• To prepare the dough, you need to take 2 cups of the specified amount of flour, pour it into a deep bowl and add boiling water in the amount of two cups. Stir and leave to cool.

• Take warm water and add yeast, then pour in the flour mixture.
• After this, pour in the remaining flour, pour in the milk, sugar and salt, mix and cover with a blanket.
• When the dough is suitable, you can start making pancakes.
• Best served cold, with sour cream filling.

Pancakes stuffed with cabbage and egg

During cabbage season, this is an ideal stuffing filling. Fried cabbage has a special taste, and seasoning it with beaten egg, the filling acquires an unforgettable taste and aroma. Although nowadays it is easy to buy cabbage even in winter. When there is a lack of heat and summer in winter, this filling will come in handy.

Ingredients

• Pancakes
• Cabbage
• Onion - 1 head
• Egg - 1 pc.
• Water - 0.5 cups
• Salt and pepper - to taste

First, finely chop the onion and lightly fry it in vegetable oil, 2-3 minutes will be enough.

While the onions are frying, chop the cabbage thinly, then add it to the frying pan with the onions.

Add water, cover with a lid and leave to simmer until the cabbage is soft. Next, you need to salt and pepper it to taste.

Bring the cabbage to readiness. Be sure to try it, it should be soft, moderately salty and peppery.

Transfer the cabbage to a bowl and add the raw egg, mix well. If you have a lot of cabbage, then add two eggs. You can beat the egg in advance.

Stuff the pancakes with cabbage filling and fry in butter on both sides until crispy.

During this time, the egg inside the pancake will be baked and the filling will be finger-licking good. I love eating these pancakes with sour cream. If you haven't tried it yet, be sure to try it!

Curd filling for pancakes - a simple recipe

This is perhaps the most popular filling option for stuffing pancakes. It is not only tasty, but also healthy. And if you add raisins to cottage cheese, you can get a unique bright taste.

What you will need:

• cottage cheese 500 gr,
• 1 egg yolk,
• 2 tablespoons sugar,
• 50 gr. raisins

It is best to take classic cottage cheese, without any additives. But if you wish, you can easily use ready-made curd paste with raisins.

How to cook

Mash the cottage cheese with a fork, pass through a meat grinder or grind through a sieve.

Add sugar to it, beat in one chicken egg and mix everything again.

Add raisins to this mixture, which must first be poured with boiling water, and then rinsed under running water. Stuff the pancakes with the resulting filling and serve. The ideal addition is sour cream.

If desired, you can not combine cottage cheese with sugar, but add salt. And then it will be an ideal option for men who do not like sweets.