Very tasty filling for pancakes. How to stuff pancakes - delicious ideas

We will prepare the best recipes for savory pancake filling.

UNSWEETENED FILLING

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.

Filling for empanadas

We need:

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

Preparation:

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

2. Cut the mushrooms into small quarters and simmer in a frying pan, first without oil, when the liquid has evaporated, add oil and chopped onion, fry while stirring. Add salt and pepper, add broth and simmer until done.

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

Curd filling with herbs

We need:

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

Preparation:

1. Rub the cottage cheese through a sieve or blend 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. Mix everything until it forms a paste. Spread the pancakes and wrap them in a tube or closed tube.

They will be very tasty if you simmer them for 10 minutes in the oven, in a clay pot.

Filling for herring pancakes

We need:

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

Preparation:

1.Grate the eggs on a coarse grater.

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

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

4. Cut the cucumber into thin strips.

5. Spread the pancake with eggs and herbs, lay out herring strips in a row, and cucumber strips next to each other. Wrap it in a roll and cut it into rolls.

Potato and cheese filling for pancakes

We need:

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

Preparation:

1.Grate the cheese on a coarse grater.

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

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

Filling for cabbage pancakes

The cabbage filling can also be filled with various additions: eggs, mushrooms, carrots. Let's consider these options:

Cabbage filling with egg

We need:

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

Preparation:

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

2. Fry the onion in a frying pan until transparent and add the cabbage, a little water, stir and simmer under the lid.

3. The cabbage has softened - salt, pepper and add spices to taste, simmer a little more until ready. Let cool.

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

5. Place a spoonful of filling on the pancake and close it with an envelope. In a heated frying pan, fry on both sides. Serve with sour cream.

Cabbage stuffing with mushrooms

We need:

• pancakes
• 1 piece of onion
• 500 g cabbage
• 300 g champignons
• vegetable oil

Preparation:

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

2. Chop the cabbage thinly and add it to the frying pan with the onion, add a little water and simmer under the lid.

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

Cabbage filling with carrots and sesame seeds

We need:

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

Preparation:

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

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

3. Add beaten egg to the filling and mix. Fill the pancakes, wrap them in an envelope and fry on both sides in a frying 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 piece raw egg

Preparation:

1. Stew chopped onion in a frying pan along with cabbage. Add salt, pepper, spices to taste and finely chopped herbs, mix. Cool until warm.

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

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

Fish filling for salmon and salmon pancakes

Salmon filling

We need:

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

Preparation:

1. Spread the pancake completely with cream cheese.

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

Fish filling with salmon and spinach

We need:

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

Preparation:

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

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

3. Fill the pancakes with a roll or form a basket.

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

Egg filling 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

Preparation:

1. Three boiled eggs on a coarse grater.

2. Chop the green onions, leaving the feathers according to the number of pancakes.

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

4. Form the filled pancakes into bags and tie them with onion feathers. First scald the onion feathers with boiling water. Or, wrap it in a double triangle.

Mushroom filling for pancakes

Champignon filling

We need:

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

Preparation:

1. Chop the champignons and fry with onions in a frying pan. Add dry garlic, Italian herbs, salt, season with sour cream. Simmer for a couple of minutes and then remove from heat. Cool and fill pancakes using any method.

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

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

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

Egg and green onion pancake filling

Ingredients:

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

Preparation:

Boil the eggs and chop finely. Mix with finely chopped green onions and dill. Season with salt and add a little vegetable oil. Mix well and you can fill the pancakes!

Boiled sausage pancake filling

Ingredients:

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

Preparation:

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

Mushroom pancake filling

Ingredients:

• 500 gr. mushrooms,
• 2 pcs. onions,
• salt pepper,
• sour cream.

Preparation:

Chop and fry the mushrooms; when the water from the frying mushrooms has evaporated, add finely chopped onion and fry everything together. At the end of frying, add salt, pepper and 2 tablespoons of sour cream. Stuffing pancakes with this is very tasty.

Liver pancake filling

Ingredients:

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

Preparation:

Cut the liver into slices and fry until cooked. Separately fry the onions and carrots. Grate the boiled eggs on a coarse grater, salt and ground black pepper to taste. Cut the liver into strips (or into a meat grinder, as you like), mix with onions, carrots and mayonnaise.

Ham and onion pancake filling

Ingredients:

• onion
• ham
• vegetable oil
• salt pepper

Preparation:

Cut the ham into strips.

Wash and chop the onion.

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

Cool the finished filling.

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

Pancakes stuffed with carrots

Ingredients:

• carrot
• onion
• vegetable oil

Preparation:

Wash the carrots, peel them, grate them on a coarse grater.

Peel the onion, wash it, chop it.

Fry carrots and onions in vegetable oil.

Hard boil the eggs, chop finely.

Mix carrots, onions and eggs.

Place the filling on the pancakes, fold into an envelope and fry on both sides in the remaining vegetable oil.

Serve pancakes with sour cream.

Filling for zucchini pancakes

Ingredients:

• zucchini
• bell pepper
• tomatoes
• vegetable oil
• salt and allspice to taste

Preparation:

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

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

Wash the tomatoes, cut into small cubes.

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

Place the filling on the pancakes and smooth them out. Fold the pancakes into quarters and serve with sour cream if desired.

Pancakes with cabbage and fish filling

Ingredients:

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

Preparation:

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

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

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

Place the filling on the pancakes. Fold the pancakes into an envelope. Serve with sour cream.

Pancakes with cheese and carrots

Ingredients:

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

Preparation:

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

Place the filling on the pancakes and smooth them out. Fold the pancakes into quarters and sprinkle with parsley.

Pancakes with pickled honey mushrooms and potatoes

Ingredients:

• 200 g pickled mushrooms,
• 1 onion,
• 50 g mayonnaise,
• 2 potato tubers,
• pepper to taste.

Preparation:

To prepare the filling, finely chop the mushrooms.

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

Place the filling on the pancakes and fold into an envelope.

Pancakes with fried champignons and sausage

Ingredients:

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

Preparation:

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

Peel the champignons, wash, finely chop. Cut the sausage into small cubes.

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

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

Combine onions, champignons and sausage with parsley and apple, pepper and season with sour cream.

Place the filling on the pancakes, smooth them out, and roll them into envelopes.

Mushroom and rice pancake filling

Ingredients:

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

Preparation:

To prepare the filling, peel, wash and finely chop the mushrooms.

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

Combine mushrooms and onions and fry in butter.

Wash the green onions and chop finely.

Hard boil the eggs and cut into small cubes.

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

Place the filling on warm pancakes and smooth out. Roll the pancakes into an envelope. The dish can be served with sour cream.

Filling for pancakes with pickled milk mushrooms

Ingredients:

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

Preparation:

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

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

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

Wash the dill, dry it and chop it finely.

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

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

Filling for pancakes with cheese, tomatoes and parsley

Ingredients:

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

Preparation:

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

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

Serve with green salad leaves.

Mascarpone pancake filling with salmon

Ingredients:

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

Preparation:

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

Cabbage and egg pancake filling

Ingredients:

• fresh cabbage
• boiled eggs
votes

On Maslenitsa, it is customary not only to eat countless quantities of pancakes of various sizes, roundness, delicacy and color...

And lush, but also to wrap these baked from various symbols of the coming warm spring sun with a filling, for which there are many recipes. Both during the pagan celebration of Maslenitsa, and today, the most varied fillings for pancakes were prepared - sweet, meat, fish (also caviar), salty, from porridge, cottage cheese, eggs, herbs, from original unexpected products...

What delicious pancake fillings could you prepare for this Maslenitsa? Let us remind you that you can serve these not only for the Maslenitsa table, but also stuff them into tartlets, vegetables from which the core has been scraped out, halves of boiled large mushrooms, boiled eggs from which the yolk has been removed. Why not “dishes” and original shapes for various fillings? Of course, in this case we do not mean sweet and dessert fillings. Sweet delicious fillings are prepared only for pancakes and nothing else. And we will begin our review with fillings that are suitable not only for pancakes, but also for stuffing other hollow products.

Unsweetened pancake toppings

On Maslenitsa it was not customary to prepare fillings for pancakes from meat products. The exception was chicken eggs. But a wide variety of delicious fillings for pancakes were prepared from fish, cereals, mushrooms, vegetables, and dairy products (cottage cheese, cheese). For example, this one.

A simple filling for buckwheat pancakes. Buckwheat for this filling just needs to be boiled until tender, add onion sautéed in vegetable oil, salt and the filling for pancakes will be ready. You can add fried chopped mushrooms to the buckwheat.

Delicious filling for cheese pancakes. To prepare it, you need to grate any cheese (preferably homemade), grated cheese, add finely chopped herbs, salt, and one boiled chopped egg. Ready!

Sweet pancake fillings

Simple fillings for pancakes can be prepared from fruits, dried fruits, sweetened cottage cheese, berries, poppy seeds.

Poppy filling for pancakes for Maslenitsa. The poppy seeds should be filled with water, boiled for ten minutes, and placed in a sieve. Add sugar and raisins to it if desired (then the poppy seeds and raisins should be additionally minced in a meat grinder) or just honey. Add one more raw egg to the poppy seed filling. Ready! This original delicious filling for pancakes can be used for its intended purpose.

Dried apricot filling for pancakes. The dried apricots need to be washed, filled with water and left to stand on the table for three hours. Then the dried apricots are boiled for five minutes, the water is drained, and lightly chopped. To dried apricots you can add honey, sugar, raisins (rinse and keep in water for a short time), lingonberries, dried raspberries, strawberries to taste.

Ingredients

• 350 g of boiled meat (lean pork or beef);
• 2 medium onions;
• salt, pepper to taste;
• butter for frying.

Preparation

Boil the meat and chop finely. Finely chop the onion and fry in butter until transparent. Add meat to the pan with the onions. Salt, pepper and fry for about 10 minutes. Place the filling on the pancakes and wrap.

2. Chicken

Ingredients

• 500 g chicken breast;
• 2 tablespoons sour cream;
• 100 g cheese;
• 1 medium onion;
• 1 clove of garlic;
• salt, pepper to taste;
• butter for frying.

Preparation

Boil the breast in salted water, cool and cut (or mince). Fry chopped onion in butter until transparent. Mix chicken and onion, add crushed garlic, sour cream and grated cheese. Salt, pepper, mix thoroughly. Fill the pancakes by rolling them into an envelope and fry them a little in butter.

goodtoknow.co.uk

Ingredients

• 400 g pumpkin;
• 15 ml olive oil;
• 100 ml vegetable broth;
• 50 g of any greens;
• 50 g soft cheese, such as goat cheese or feta cheese.

Preparation

Cut the raw pumpkin into small cubes, place in a frying pan with olive oil and fry over low heat until golden brown. Add vegetable broth and simmer the pumpkin for 10 minutes or a little longer, until it is soft. Drain off excess liquid. Add finely chopped herbs and cheese to the pumpkin. Spread the mixture onto the pancakes and roll them into envelopes.

4. Hepatic

Ingredients

• 600 g beef liver;
• 3 small onions;
• 2 medium carrots;
• 2 chicken eggs;
• salt, pepper to taste;
• butter for frying.

Preparation

Peel the onion and carrots and chop finely. Boil the liver and pass through a meat grinder. Fry the vegetables, at the end of frying, add the liver to them and leave on the fire for a few more minutes. Boil the eggs, chop finely and add to the liver, onions and carrots. Add salt, pepper and mix well. Fill the pancakes. Fry additionally if desired.

5. Sausage

Ingredients

• 300 g doctor's sausage;
• 100 g hard cheese;
• 50 g sour cream;
• ½ teaspoon mustard.

Preparation

Pass the sausage through a meat grinder. Grate the cheese on a coarse grater. Mix minced sausage, cheese, sour cream and mustard. Stuff pancakes with the mixture. Instead of boiled sausage, you can use ham, and instead of hard cheese, cream cheese.

Ingredients

• 370 ml of natural thick yogurt (or sour cream);
• 2 cucumbers;
• 3 cloves of garlic;
• 1 spoon of wine vinegar (or lemon juice);
• 2 tablespoons olive oil;
• 1 teaspoon salt;
• fresh mint, parsley and dill.

Preparation

Peel the cucumbers, grate them, add salt and squeeze out the water. Add yogurt or sour cream, finely chopped garlic, vinegar, herbs, oil. Mix thoroughly. Spread sauce on pancakes and wrap in any way you like.

7. With salmon and dill

Ingredients

• 300 g salmon fillet;
• 200 g champignons;
• 2 sprigs of dill;
• 30 g butter;
• ground black pepper to taste.

Preparation

Wash the champignons, chop and fry in butter for 5 minutes until soft. Boil the salmon fillet (4-5 minutes). Chop the dill and mix with the hollandaise sauce. Place a little fish and mushrooms in the center of each pancake, pour over the sauce and pepper. Roll the pancakes into triangles and place on a baking sheet with high sides. Top the pancakes with the remaining sauce. Bake for 10–15 minutes at 180 ºС. Serve hot.

8. With salmon and mascarpone

Aksenya/Depositphotos.com

Ingredients

• 300 g mascarpone;
• 300 g smoked salmon;
• 2 teaspoons Dijon mustard;
• lemon juice, salt and pepper to taste.

Preparation

Cut the salmon into small slices. Spread each pancake with cheese and Dijon mustard, place the fish, sprinkle with lemon juice, salt and pepper to taste, and then wrap.

9. Crab

Ingredients

• 200 g crab sticks;
• 200 ml milk;
• 2 chicken eggs;
• 150 g green peas;
• 2 tablespoons flour;
• 2 tablespoons butter;
• 2 feathers of green onions;
• salt to taste.

Preparation

First make the sauce. To do this, melt the butter, add flour and cook over medium heat for 2 minutes, stirring constantly. Then pour in the milk, stirring constantly, and cook until thickened for about 5 minutes. Add salt to taste and remove from heat.

For the filling, chop crab sticks and hard-boiled eggs. Cut the onion into rings. Mix crab sticks, onion, eggs and green peas (drain the liquid first). Season the resulting mixture with sauce. Wrap the filling in the pancakes.

10. Egg

Ingredients

• 6 chicken eggs;
• 1 bunch of green onions;
• salt and mayonnaise to taste.

Preparation

Hard boil the eggs, peel and finely chop. Also finely chop the green onions. Mix the ingredients, add a little mayonnaise (better) and salt. Stuff the pancakes with the filling.

11. With fried egg and ham

Ingredients

• 20 g butter;
• 8 chicken eggs;
• 40 g hard cheese;
• 8 slices of ham.

Preparation

Grease a frying pan with butter and heat the prepared pancake on both sides. Break the egg into a bowl. Place ham and some grated cheese on the pancake. Then carefully pour the egg from the bowl into the center. Fold the edges of the pancake to prevent the egg from spreading. The higher the temperature, the faster the protein will set. Therefore, you can cover the pan with a lid. When the fried egg is fried, remove the pancake from the pan and repeat with the next one. From the specified amount of ingredients you will get eight pancakes.

12. Cheese with spinach

Ingredients

• 600 ml milk;
• 60 g butter;
• 40 g flour;
• 1 bay leaf;
• 65 ml heavy cream;
• 450 g spinach;
• 150 g ricotta;
• 150 g gorgonzola;
• 100 g parmesan;
• 100 g mozzarella;
• 1 bunch of green onions;
• salt, pepper and nutmeg to taste.

Preparation

To prepare the sauce, mix milk, 50 g of butter and flour in a saucepan, add bay leaf. Bring to a boil and leave on fire until thickened. Salt, pepper and season with grated nutmeg. Reduce heat and cook for another 2 minutes. Add cream at the end.

Wash the spinach and fry in the remaining butter for 1-2 minutes. Then drain the excess liquid through a colander. Add crumbled gorgonzola, ricotta and 60g parmesan to the spinach (you can also add nutmeg if you wish). Pepper and stir. Then add finely chopped green onions and 2 tablespoons of the prepared sauce.

Fill the pancakes and place in a greased baking pan. Bake for 25–30 minutes at 200 ºС. Sprinkle the finished pancakes with mozzarella and remaining Parmesan. Serve with sauce.

13. Cheese with broccoli

Ingredients

• 50 g cheddar;
• 50 g parmesan;
• 150 ml cream;
• broccoli;
• salt.

Preparation

Heat the cream over low heat. Stirring constantly, add grated cheeses and salt. Continue stirring until the cheeses are melted and the sauce thickens. Then remove from heat.

Boil the broccoli in boiling water for 2 minutes, then drain in a colander and rinse with cold water. This will preserve the color of the cabbage.

Place some broccoli on the prepared pancakes and cover with cheese sauce. Roll up the pancakes and pour the remaining sauce on top.

14. Cheese spicy

Ingredients

• 200 g cream cheese;
• 1 teaspoon grated horseradish;
• 1 bunch of dill.

Preparation

Chop the dill and mix with all the ingredients. Beat the resulting mixture in a blender. Fill the pancakes.

15. Cottage cheese

Ingredients

• 200 g cottage cheese;
• 100 ml heavy cream;
• 4 tablespoons milk;
• 3 tablespoons of chopped herbs;
• salt and pepper to taste.

Preparation

Mix cottage cheese with milk until creamy. Salt, pepper and add herbs. Whip the cream and carefully fold into the curd mass. Spread the pancakes with the resulting curd and butter cream and serve.

16. Curd with raisins

Ingredients

• 500 g cottage cheese;
• 2 tablespoons sour cream;
• ½ cup raisins;
• 1 yolk;
• 3 tablespoons sugar;
• 1 teaspoon vanilla;
• butter.

Preparation

Rub the cottage cheese through a sieve, add egg yolk and sour cream. Mix thoroughly until smooth. Add sugar, vanilla and raisins, mix again. Keep in the refrigerator for 1.5–2 hours. During this time, bake thin pancakes and fill them with curd mixture and raisins. Fry the resulting envelopes or triangles (to your taste) in butter until golden brown.

17. With goat cheese

Ingredients

• 200 g soft goat cheese;
• 2–3 tablespoons of honey;
• fresh thyme leaves;
• a handful of walnuts.

Preparation

Spread cheese over pancakes, pour honey, sprinkle with nuts and thyme. Roll the pancakes into envelopes and serve.

18. Mushroom

Ingredients

• 300 g frozen forest mushrooms;
• 3–4 medium onions;
• 1 medium carrot;
• 2 chicken eggs;
• salt, pepper to taste;

Preparation

Thaw the mushrooms, chop and fry over medium heat, adding butter and vegetable oil to the pan. Separately, fry the onions and carrots in vegetable oil until golden brown. Hard boil the eggs and chop them. Combine all ingredients, salt and pepper. Stuff pancakes with filling. It will be tastier if you bake thin, non-yeasted ones.

19. Mushroom with cheese sauce

koji6aca/Depositphotos.com

Ingredients

• 500 g champignons;
• 250 g hard cheese;
• 1 medium onion;
• 2 tablespoons flour;
• 2 tablespoons sour cream;
• 1½ cups milk;
• salt and pepper to taste;
• vegetable oil for frying.

Preparation

Finely chop the champignons and onions and fry in vegetable oil. Add flour and stir. Then pour in the milk, add sour cream, salt and pepper. Stir thoroughly and bring to a boil. Spread the resulting filling onto the pancakes, roll them into rolls and place them in a baking dish. Sprinkle with grated cheese and place in the oven for 15 minutes at 200°C.

20. Cabbage

Ingredients

• 300 g fresh cabbage;
• 2–3 small onions;
• 3 chicken eggs;
• salt and pepper to taste;
• butter and vegetable oil for frying.

Preparation

Finely chop the cabbage and fry in butter. Finely chop the onion and fry in vegetable oil separately. Hard boil the eggs and chop them. Combine all ingredients, salt and pepper the filling. Stuff her pancakes.

21. Beetroot

Ingredients

• 2 small beets;
• 100 g peeled walnuts;
• 200 g cream cheese;
• 2 cloves of garlic;
• salt and pepper to taste.

Preparation

Wash the beets, dry them, wrap them in foil, place them on a baking sheet and bake for an hour at 200 ºС. After this, cool, peel and grate. Squeeze out the juice and add chopped garlic and nuts to the beets. Season with salt and pepper. Grease each pancake first with cream cheese and then with beetroot mixture. Roll up the pancakes. Then put it in the refrigerator for an hour. Before serving, pancake rolls with beetroot filling can be cut.

22. Zucchini

Ingredients

• 400 g zucchini;
• 1 medium onion;
• 100 g hard cheese;
• salt and pepper to taste;
• vegetable oil for frying.

Preparation

Peel the zucchini and grate on a coarse grater. Peel the onion and finely chop. Grate the cheese on a medium grater. Fry the onion in vegetable oil until transparent. Add zucchini to the onion, salt and pepper and fry over moderate heat. Then add the cheese and sauté the vegetables until the cheese has melted. Wrap the resulting filling into pancakes.

23. With bell pepper

teresaterra/Depositphotos.com

Ingredients

• 2 sweet bell peppers;
• 450 g canned tomatoes;
• 100 g parmesan;
• 1 medium onion;
• 1 clove of garlic;
• 1 tablespoon chopped parsley;
• 1 tablespoon olive oil;
• salt and ground red pepper to taste.

Preparation

Wash the peppers and cut into thin strips. Peel the onion and garlic and chop finely. Fry the onion in olive oil for 5 minutes. Then add pepper and salt to it. Simmer the vegetables covered over medium heat for 15 minutes. Mash the tomatoes with a fork and add them to the pan with the onions and peppers along with the juice. Simmer covered again for 15 minutes. Finally add garlic and ground red pepper.

Sprinkle each pancake with grated Parmesan and place the prepared filling on top. Roll the pancakes into rolls and place in a baking dish, then place in an oven preheated to 200 ºC for 15 minutes. Sprinkle with chopped parsley before serving.

24. Nut

Ingredients

• 500 ml milk;
• 120 g sugar;
• 100 g of a mixture of ground nuts (hazelnuts, almonds, walnuts and others);
• 120 g butter;
• 1 tablespoon flour;
• nut syrup.

Preparation

Combine milk, nuts and flour in a saucepan and place over medium heat. Cook until the mixture thickens. Remove from heat, cool, add softened butter and beat the mixture with a mixer. Then add some hazelnut syrup and stir.

25. Chocolate

Ingredients

• 100 g dark chocolate;
• 50 g butter;
• 1–2 tablespoons water;
• fresh or canned fruit to taste.

Preparation

Melt the chocolate in a water bath and melt the butter in a separate bowl. Add the butter into the chocolate in a thin stream, stirring constantly. Add powdered sugar and stir until smooth. Spread the pancakes with the resulting chocolate glaze and add slices of fresh or canned fruit.

26. Caramel with strawberries and almonds

Ingredients

• 200 ml heavy cream (33%);
• 150 g + 2 teaspoons sugar;
• 60 ml water;
• 20 g fresh strawberries;
• 300 ml Greek yogurt;
• 2 tablespoons roasted almonds.

Preparation

In a heavy-walled saucepan or saucepan, prepare the caramel sauce. To do this, pour sugar into a saucepan and add a little water (you just need to moisten the granulated sugar). When the sugar is completely dissolved, pour in the heated cream. Stir vigorously, let the sauce thicken and remove from heat.

Slice the strawberries, sprinkle with 2 teaspoons of sugar and let stand for a while. Then place the strawberries on thin pancakes, pour caramel over them and roll them up. Top with Greek yogurt and almonds.

27. Honey

Ingredients

• 500 g cottage cheese;
• 2 tablespoons honey;
• some walnuts and raisins.

Preparation

Mix cottage cheese with honey and beat in a blender until creamy. Add chopped walnuts and washed raisins. Mix thoroughly. Fill the pancakes and fry in butter until golden brown.

28. Banana

Ingredients

• 3 bananas;
• 70 g butter;
• 1 lemon;
• 2 tablespoons of sugar.

Preparation

Beat softened butter with sugar using a mixer. Mash the bananas with a fork and sprinkle the resulting puree with the juice of one lemon. Stir. Add the puree to the butter and sugar and beat again. Stuff thin sweet pancakes with banana mixture.

29. Orange

Blinztree/Depositphotos.com

Ingredients

• 500 ml freshly squeezed orange juice;
• 25 g butter;
• 6 tablespoons of powdered sugar;
• 4 tablespoons orange jam;
• 2 tablespoons Grand Marnier liqueur.

Preparation

Combine orange juice, powdered sugar, jam and butter in a saucepan. Place on the fire, bring to a boil and cook for 15 minutes. When the sauce thickens and sits, add the liqueur. Cook for a couple more minutes on low heat. Serve with pancakes.

30. Lemon with meringue

Ingredients

• 150 ml heavy cream;
• 3 tablespoons lemon cream;
• 1 lemon;
• meringue;
• powdered sugar.

Preparation

Whip the cream. Grind the zest of half a lemon and add to the whipped cream along with a spoonful of lemon cream and the juice of half a lemon. Beat until creamy. Break the meringue into pieces and mix with the remaining lemon cream. Brush the pancakes with lemon whipped cream and add the meringue mixture. Roll up and sprinkle powdered sugar on top.

31. Apple

Ingredients

• 4 medium apples;
• 50 g powdered sugar;
• 50 g milk chocolate;
• 15 ml water.

Preparation

Wash the apples, remove the core and cut into small slices. Combine water, powdered sugar and apples in a saucepan. Bring to a boil and simmer for 5 minutes until the apples are soft. If the syrup seems unsweetened, sweeten to taste. Let it cool slightly and add the chocolate, chopped into small pieces. Wrap the filling in the pancakes and place them on a baking sheet, first laying down parchment paper. Sprinkle powdered sugar on top and place in a hot oven for a few minutes until the sugar caramelizes and forms a crispy crust.

32. Berry mix

nilswey/Depositphotos.com

Ingredients

• 1 cup raspberries;
• 1 cup currants;
• 1 cup cherries (pitted) or other favorite berries;
• 2 medium apples;
• ½ cup powdered sugar;
• ½ cup chopped walnuts;
• 4 tablespoons raisins.

Preparation

Wash the berries and place on a paper towel to dry. Peel the apples, remove the core and grate on a coarse grater. Then mix them with nuts, powder and raisins. Combine berries and apple mixture. Fill the pancakes with the berry mix, rolling them into an envelope or triangle.

33. Blueberry

Ingredients

• 300 g frozen blueberries;
• 125 ml orange juice;
• 60 ml water;
• 2 tablespoons freshly squeezed lemon juice;
• 1 teaspoon chopped lemon zest;
• 4 teaspoons corn flour;
• 2 tablespoons cane sugar;
• ¼ teaspoon cinnamon.

Preparation

In a small saucepan, combine orange juice, lemon juice and blueberries. Over medium heat, bring the mixture to a boil, add the zest and cinnamon and reduce the heat to low. In a bowl, mix cornmeal and water until there are no lumps. Add the flour as well as the cane sugar to the pan with the blueberries. Cook until thickened. Remove from heat and cool slightly. Thick pancakes like pancakes work best for this filling.

34. Peanut butter and banana

bbcgoodfood.com

Ingredients

• 6 tablespoons peanut butter;
• 2 tablespoons of powdered sugar;
• 2 tablespoons milk;
• 50 g chocolate;
• 1 banana.

Preparation

Mix peanut butter with powdered sugar, milk and chopped chocolate. Spread this mixture on the pancakes and add banana slices. Fold the pancake in half or roll it into a tube and serve, sprinkling nuts on top.

35. Grapefruit

Ingredients

• 1 grapefruit;
• 1–2 teaspoons brown sugar;
• powdered sugar.

Preparation

Divide the grapefruit into slices and remove the skin. Do this over a bowl to catch any dripping juices. Place the wedges on a baking sheet and sprinkle with brown sugar. Caramelize it using a torch or under the broiler in the oven. Drizzle the pancakes with grapefruit juice, top with caramelized wedges and sprinkle with powdered sugar.

36. With mascarpone and lemon cream

goodtoknow.co.uk

Ingredients

• 250 g mascarpone;
• 4 tablespoons;
• a pinch of powdered sugar.

Preparation

Brush the pancakes with mascarpone cheese and top with lemon cream. Fold the pancakes in half and sprinkle with powdered sugar.

37. Tiramisu

Ingredients

• 150 ml heavy cream;
• 50–75 ml sweet dessert wine or sherry;
• 50 g dark chocolate;
• a cup of strong coffee;
• a pinch of cocoa powder.

Preparation

Whip the cream with wine or sherry. Melt the chocolate and let it cool. Spread the pancakes with cream and roll into a triangle. Drizzle coffee, pour melted chocolate, sprinkle cocoa on top.

38. With honey and rosemary

Ingredients

• 100 g butter;
• 1 teaspoon rosemary leaves;
• 1–2 tablespoons honey;
• chocolate chips optional.

Preparation

Mix softened butter with rosemary and honey. Place the mixture in the refrigerator to harden, and then brush it over hot pancakes. Sprinkle them with chocolate chips if desired.

39. Salted caramel

livewellbakeoften

Ingredients

• 60 ml water;
• 200 g sugar;
• 160 ml heavy cream;
• 45 g butter;
• a pinch of vanillin;
• 1 teaspoon salt.

Preparation

Place sugar in a large saucepan, add water and heat over low heat. Stir until the sugar dissolves and the mixture begins to boil. Turn up the heat and stop stirring. When the mixture turns amber in color, remove the pan from the heat and carefully pour in the cream. Stirring constantly, add the chopped butter, vanilla and salt. Pour the caramel into a jar and let it cool, then put it in the refrigerator to thicken. Pour it over the pancakes.

40. With avocado and cocoa

Ingredients

• 2 avocados;
• 60 g cocoa;
• 170 g honey;
• a pinch of vanillin;
• 2 tablespoons coconut oil.

Preparation

Grind the avocado in a blender. Add cocoa, honey, a pinch of vanilla, 2 tablespoons of coconut oil and stir until smooth. Stuff the pancakes with the mixture.

Bonus: how to wrap pancakes

As many as 10 options for different fillings.

What do you eat pancakes with? Share your filling options in the comments.