Pancakes stuffed with cottage cheese and raisins. Pancakes stuffed with cottage cheese and raisins Pancakes with cottage cheese and raisins

24.04.202127.05.2017

Step 1: prepare the pancake dough.

First of all, let's start preparing the pancake dough. We wash the eggs under warm running water, set one aside, and break the second into a deep bowl. Add salt and sugar to taste, and thoroughly beat the contents with a whisk or mixer until the sugar grains are completely dissolved. Then fill the egg liquid with milk and vegetable oil. Continue mixing everything until smooth. Add the flour last to the bowl and begin beating the dough intensively. It should turn out slightly runny, so if necessary, you can add a little clean water to the dough. All the dough is ready and you can start frying the pancakes.

Step 2: fry the pancakes.

Pour some into the pan vegetable oil and put it on the burner. Turn the stove temperature to medium and wait a couple of minutes for the fat to warm up. In the meantime, place a large flat plate and a bowl of dough closer to the stove. So, using a ladle, scoop up a little dough and pour it in an even layer over the bottom of the pan.

After 2 - 3 minutes, turn the pancake over to the other side with a kitchen spatula and continue frying until appetizing golden brown crust. Place the finished pancake on a plate and immediately move on to preparing the second one. If the first pancake turns out to be slightly greasy, then use napkins that will absorb all the excess fat. This amount of dough should yield approximately 6 - 8 pancakes.

Step 3: prepare the cottage cheese.

The finished pancakes cool down and you can start preparing the filling, the first will be cottage cheese. Transfer it to a plate and use a fork to thoroughly knead the large lumps of curd. If you have cottage cheese with a high whey content, this can be easily corrected with ordinary gauze. Place the cottage cheese in cheesecloth and squeeze out the excess liquid.

Step 4: prepare the raisins.

Place the raisins in a colander and rinse thoroughly under warm running water. Then place the washed dried fruits on a kitchen towel to get rid of unnecessary liquid.

Step 5: prepare the pancake filling.

Next, break an egg into a plate with cottage cheese, add washed raisins and the amount of sugar required to your taste. Then mix the filling thoroughly until smooth.

Step 6: prepare pancakes with cottage cheese and raisins.

Now it's time to stuff our pancakes. Using a tablespoon, spread the filling onto the pancake and wrap it in an envelope; do the same with all the other pancakes.

Then turn the stove temperature to medium and place the frying pan on the burner. Next, transfer the formed envelopes into a heated frying pan, reduce the temperature of the stove and cover with a lid. Re-frying is necessary for it to cook. a raw egg in the filling.

Step 7: serve pancakes with cottage cheese and raisins.

Using a kitchen spatula, carefully place the finished pancakes onto portioned plates. You can supplement them with a spoonful of sour cream, jam or any syrup. And fresh is suitable as a drink aromatic tea, coffee or freshly squeezed juices.
Bon appetit!

Fry stuffed pancakes You can use not only vegetable oil, but also butter.

You can add not only raisins to the filling, but also other dried fruits, such as chopped dried apricots or prunes.

In order for the dough to turn out without flour lumps, the flour must be sifted through a sieve before preparing the pancakes.

Approximately 120 grams of wheat flour is placed in a faceted glass up to the rim.

You should not add vegetable oil after each pancake, with the exception of the first pancake.

A great variety of curd fillings for pancakes and pancakes has been invented. Cook with us - or use our recipes as a basis for creativity!

500 g cottage cheese;
2 yolks;
1 tbsp. sour cream;
sugar and salt to taste.

It's very simple and quick recipe, and he's ballless. Grind the cottage cheese with the yolks, sugar to taste, add salt and sour cream. Make sure that the sugar is completely dissolved, or make the filling with powdered sugar.

Recipe 2: Filling for pancakes from cottage cheese without eggs with raisins

The curd filling for pancakes and pancakes without eggs according to this recipe is tender, aromatic and sweet and sour. Step-by-step recipe, with photos!

cottage cheese (preferably homemade, moderately fatty) – 500 g;
fine sugar or powdered sugar - 3-4 tbsp. l. (taste);
vanilla sugar– 10 g or vanillin – on the tip of a knife;
lemon zest – 1 tsp;
dark raisins – 3-4 tbsp. l.;
sour cream or kefir – 2-4 tbsp. l. (depending on the moisture content of the cottage cheese).

First you need to prepare all the ingredients for the curd filling for the pancakes separately. And then you just need to combine them and mix well.

Wash the lemon well. And then scald with boiling water. It is necessary to do this, because we will need the upper part of the fruit, which is usually grasped with our hands. Done? Dry the lemon with damp towels. And remove the zest. With a regular grater or a special one, without catching the white part. You can use orange instead of lemon. It will turn out delicious too.

Wash all small specks from the raisins. There are usually plenty of them in dried grapes. Just make it angry with boiling water. Let the raisins sit in it until the water cools to a lukewarm state. 10-15 minutes.

Cottage cheese, if it is grainy, pass through a metal sieve or meat grinder. Or you can add sour cream or kefir, and then puree with a blender. It is desirable that the cottage cheese be of medium fat content and of very high quality. After all, this main ingredient our pancake filling. Therefore, “curd masses” and “ curd products“It’s better to ignore it.

Add fine sugar or powdered sugar. The recipe describes the approximate quantity, it is better to focus on your taste and the acidity of the cottage cheese that you use to prepare the filling.

To make it more fragrant, add a packet of vanilla sugar or a little vanillin. Just don't get it mixed up. Vanillin should be added just a little bit.
Add raisins and lemon zest to the tender cottage cheese mixture. I love the citrus note in the curd filling for pancakes, pies or cheesecakes. I hope you enjoy it too. Mix the filling.

That's all, the curd filling for the pancakes is ready. You can fill the pancakes, roll them up and try them!

Recipe 3: Curd filling for pancakes with raisins and dried apricots

This is an option sweet filling, which children eat with pleasure. You can use a variety of candied fruits, as well as nuts or grated chocolate, for example. Take a closer look at this step-by-step recipe with photos!

Cottage cheese - 250 grams
Raisins - 50-70 Grams
Dried apricots - 2 tbsp. spoons
Sugar - 3-5 tbsp. spoons
Egg - 1 piece
Pancakes - 10-12 pieces
Butter - 50 grams

1. First, you need to put the cottage cheese in a deep bowl and mash it with a fork so that there are no lumps. You can also use ready-made curd mass.

2. It is better to first pour boiling water over the raisins for 3-5 minutes, and then dry them thoroughly. This recipe for making cottage cheese filling for pancakes uses 2 types of raisins - light and dark.

3. Cut dried apricots into small pieces and add to the cottage cheese. Beat in 1 egg and mix thoroughly. Add powdered sugar and mix well. For flavor, you can add a pinch of vanillin or cinnamon, for example. If the filling turns out to be runny, you can add 1 tablespoon of starch.

4. That's all, a surprisingly simple, but very tasty cottage cheese filling for pancakes at home is ready. All that remains is to put a small amount of filling on the pancake.

5. Carefully wrap it in an envelope so that the filling is completely covered by the pancake.

6. Place butter in a frying pan and heat it up. Place the stuffed pancakes (edges down) and fry on both sides until an appetizing crust appears.

Recipe 4: Curd filling for pancakes with butter

Chicken egg - 1 pc.
Sugar - 50 g
Cottage cheese - 300 g
Butter (melted) - 1 tsp.

For the filling, beat the cottage cheese with a blender.
Mix it with 50 g of granulated sugar, 1 egg, 1 tsp. melted butter and beat again with a blender until smooth. If desired, you can add a little vanillin. The filling turns out creamy, but it does not flow out of the pancakes at all.

Place the filling on the fried side.

Fold the bottom edge of the pancake over the filling.

Fold the left and right edges towards the middle.

Now roll the pancake towards the top. You will get a neat rectangular semi-finished envelope that can be stored in the refrigerator or freezer.

Fry the pancakes on both sides and serve.

Recipe 5: Delicious filling for pancakes made from cottage cheese and kiwi

The combination of the sweetness of the curd filling and the pleasant sourness of kiwi will give the pancakes a magical taste, and vanilla essence will complement the dish pleasant aroma vanilla.

cottage cheese (medium fat content, fresh, preferably homemade) - 150 grams;
condensed milk - 1 tbsp. spoon;
sour cream (20%) - 1 tbsp. spoon;
sugar - 1-2 tbsp. spoons;
vanilla essence - 1 drop;
kiwi - 1 piece.

The first thing you should do when you start cooking is mix the cottage cheese and sugar in a convenient small container. Add condensed milk and sour cream. The choice of all dairy products must be approached very carefully, because their taste and natural composition The overall taste of the filling and the usefulness of the dish as a whole will depend. It's good if you can use homemade products.

So, mix cottage cheese, sugar, condensed milk and sour cream until smooth. Add vanilla essence for aroma. In the curd filling made from homemade granular cottage cheese, the graininess will be felt well. Therefore, if you don’t like this taste, you can beat the mass with a blender until smooth. I love the grainy structure of the curd filling and just mix the filling well without using a blender.

Peel the kiwi and cut into small pieces as in the photo. Besides kiwi, in principle, you can use any fruit. But the taste of kiwi most subtly emphasizes the taste of the curd filling and they perfectly complement each other in color.

When the curd filling is ready, the kiwi is chopped, all that remains is to wrap everything in pancakes. For this filling, most often I bake.
You can wrap the filling different ways, but my family loves it most when I make rolls. For this, we just lay it out curd filling onto the pancake in the center, sprinkle pieces of kiwi on top and roll it up so that the filling is in the middle.

This pancake roll then needs to be cut into small pieces and served sprinkled with powdered sugar or cocoa powder, or poured with condensed milk. You can decorate the dish with pieces of kiwi.

Recipe 6: How to make pancake filling from apples and cottage cheese

100 g cottage cheese
50 g sour cream
3 medium red apples
4 tbsp. l. Sahara
50 g butter

Peel the apples, remove the core and cut into small cubes.
Mix cottage cheese with sour cream until creamy.
Melt butter in a saucepan, add sugar and apples. Cook over high heat, stirring constantly, for 7–10 minutes, until the apples are very soft.
Cool and mix with curd cream.
Serve with warm pancakes.

Recipe 7: How to prepare cottage cheese and semolina filling for pancakes

400 g fat cottage cheese
1 tbsp. l. semolina
1 packet vanilla sugar
200 g sour cream 20%

For the filling, place cottage cheese in a bowl, add sour cream, semolina and vanilla sugar and grind to a smooth paste.
Place 2 tbsp on each pancake. l. fillings, wrap and serve immediately.

Recipe 8: Cottage cheese, yogurt and raspberry filling

Let's add yogurt and raspberries to the classic curd filling, it will be very tasty.

Cottage cheese 250 g
Natural yogurt - 100 ml.
Powdered sugar 1-2 tbsp. l.
Raspberries - a handful

Let's prepare the filling. Place cottage cheese, yogurt and powdered sugar in a bowl. Mix everything.

Spread the sweet curd mixture onto the pancake. Place raspberries on top and wrap the pancake in a tube.

Ready! Help yourself.

Recipe 9: How to make savory curd filling for pancakes with herbs

Pancakes with cottage cheese and herbs in a savory format will pleasantly diversify your menu during Maslenitsa week and beyond. Here's ours step by step recipe with a photo of this filling.

fat cottage cheese – 750 gr
butter – 50 g, optional
greens to taste - dill, parsley, lettuce, arugula, basil
garlic - to taste
salt

For the filling, knead the cottage cheese with a fork or wipe it (sieve or blender :-)). If the cottage cheese is not fatty and plastic enough, add a little butter.
Wash the greens, dry them, and chop them finely. If desired, you can use finely ground dried herbs.
Add crushed garlic to taste if desired.
Combine all ingredients, add salt, mix.
Spread the filling evenly over the pancakes and roll it up into an open cone, as in the photo, or in a standard “envelope” or roll.

Good afternoon, dear readers of our culinary blog. Let's look at a recipe for pancakes with cottage cheese, raisins and sour cream today. The deliciousness is incredible! And most importantly, there is nothing complicated, following the steps in the recipe, you can easily prepare such pancakes.

If you don’t like pancakes with cottage cheese, you can choose any other filling, but if you want to make something that is not sweet, you need to reduce the amount of sugar in the recipe. 0.5 to 1 teaspoon will be enough. In general, the pancakes according to this recipe are delicious and easy with butter, so choose the time to prepare them as soon as possible.

Ingredients:

For the test:

1. Eggs - 1 piece + 2 whites (you can just take 2 eggs)

2. Flour - 320 gr.

3. Kefir - 300 ml.

4. Serum - 600 ml.

5. Sugar - 2 tbsp.

6. Salt - 0.5 tsp.

7. Vegetable oil - 4 tbsp.

8. Soda - 1 tsp.

For filling:

1. Cottage cheese - 400 gr.

2. Sugar to taste

3. Vanilla to taste

4. Raisins - 100 gr.

Cooking method:

1. First, break the well-washed eggs into a deep bowl, add sugar and salt to them. Beat everything with a mixer until light foam appears on the surface.

2. Now add vegetable oil, kefir and beat again to combine the ingredients. The fat content of kefir does not matter.

3. Sift the flour and pour it into the liquid mass, beat with dough attachments so as to break up all the lumps.

4. Add a teaspoon of soda and very hot whey, beat at low speed until the dough becomes homogeneous in consistency.

5. Heat the frying pan and grease it with a piece of bacon. And fry the pancakes as usual, on both sides until browned. You will notice how the surface of the dough in the frying pan quickly becomes covered with bubbles - this means that the dough is kneaded correctly and the frying temperature is optimal.

6. Prepare the filling. To do this, grind the cottage cheese. You can choose any fat content, but it is important that it is not very dry. If your cottage cheese is still a little dry, add a little sour cream.

Soak and wash the raisins, then dry with a napkin and add to the cottage cheese. Also add sugar and vanilla to taste. Mix everything well - the filling is ready.

7. Fill the finished pancakes curd mass. Place a heaping tablespoon on one edge, and then wrap it like cabbage rolls.

8. Stuffed pancakes need to be fried in butter. Heat a frying pan over medium heat, add a piece of butter and place the pancakes in one row. When is it formed golden crust, turn them over to the other side, add more oil if necessary and cover with a lid. In 3 minutes the pancakes will be ready.

9. These pancakes are good both on their own because they are juicy, moderately sweet, with a tasty thin and slightly crispy shell, and with various additives. For example, with sour cream, cream, honey, syrup, jam or jam.

It is better to take raisins for the filling without seeds, and it is very important to rinse them well so that sand does not ruin all your work. By the way, it can be replaced with chopped dried apricots, candied fruits, prunes or dates. You can also add chopped nuts, boiled condensed milk or pieces of fruit.

What could be tastier than pancakes? That's right - spring rolls! And if the filling is made of cottage cheese, sour cream and raisins, I think you won’t be left indifferent. You can prepare pancakes according to your favorite recipe. The main thing is that the pancakes do not tear, are elastic and tender. You can use it here (the proportions of ingredients can be used from this recipe or from the recipe at the link - if desired).

We will add raisins and sour cream to the cottage cheese, but you can also add vanillin, cinnamon, orange or lemon zest. In general, freedom for creativity.

Let's prepare the necessary products and start cooking delicious pancakes with cottage cheese and raisins. I already prepared the pancake dough in advance.

Bake the pancakes without overcooking the other side.

I like coarse-grain cottage cheese, so I didn’t rub it through a sieve. But if you like more homogeneous cottage cheese, of course, you can puree it. Add sour cream and sugar to the cottage cheese. You can add a little salt.

The raisins for the filling should be soft, so rinse them and soak them in warm water. Add raisins to cottage cheese.

Let's start stuffing the pancakes with cottage cheese and raisins. You can make triangles. To do this, put the filling on one half of the pancake.

Let's cover with the second half.

Let's fold it in half again.

The pancakes are ready to be fried.

Or you can turn it another way. Place cottage cheese filling on one edge of the pancake.

Fold up the near edge, then the right and left sides of the pancake.

Fold the pancake twice, you will get such a neat envelope.

And these spring rolls are ready to fry.

Heat a little vegetable oil in a frying pan and fry the pancakes on both sides until golden brown. Serve pancakes with cottage cheese and raisins with sour cream, honey, and berries.