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In today's article I offer several recipes for pancake pies with various fillings.

Pancakes can be either an independent dish or part of another dish, and here truly limitless possibilities open up for a housewife with imagination, because from pancakes you can make pies and cakes, casseroles and lasagna - everything you can imagine. Pancake dishes can be sweet or not, lean or savory, high-calorie and dietary. I offer you several options for using pancakes as part of a dish. Try it, experiment, and your guests will be pleasantly surprised.

Pancake pies with different fillings

Stacked with apples

• 1 cup flour
• 3 eggs
• 200 ml milk
• 5 tbsp. spoons of sugar
• 100 g butter
• 500 g apples
• a whisper of cinnamon

1. Separate the yolks from the whites, beat the whites into a strong foam with 2 tablespoons of sugar.
2. Beat the yolks with 2 tablespoons of sugar, then add milk and melted milk, mix.
3. Add the sifted flour, mix thoroughly until smooth, add 1/3 of the whipped whites.
4. Fry the pancakes in the usual way in a frying pan with a small amount of vegetable oil.
5. Peel the apples, cut out the core, cut into small pieces, sprinkle with sugar and cinnamon, fry in butter until soft.
6. Assemble the stack: place the pancakes one on top of the other, layering them with apples.
7. Cover the top and sides of the fold with the remaining whites and bake it in an oven preheated to 200-210 degrees until the whites are browned (about 10 minutes).

Helpful Tips:

To prepare folded apples, it is better to take Antonov apples; their aroma will add charm to the dish.

Kurnik

• 6 pieces of prepared pancakes
• package of puff pastry dough (500 g)
• 120 g sour cream 20%
• 1 egg
• 600 g fresh mushrooms
• 550 g chicken fillet
• 1 tbsp. spoon of butter
• 1 large onion
• ground black pepper
• vegetable oil

1. Cut the chicken fillet into small cubes and the onion into strips.
2. Fry the fillet in a mixture of butter and vegetable oil, at the end add half of the whole onion. Fry everything together for another 5 minutes, adding sour cream, salt and pepper, then simmer for another 10 minutes.
3. Cut the mushrooms into thin slices, fry in a mixture of butter and vegetable oil until all the liquid has evaporated, add the rest of the onion. Pepper and salt, fry for another 3-5 minutes all together.
4. Roll out half of the pre-thawed dough and place in a greased pan so that the edges hang down.
5. Place the first pancake down, put some of the chicken fillet on it, cover with the second pancake, put some of the mushrooms on it and so on until the end. Use the last sixth pancake to cover the chicken filling.
6. Roll out the second half of the dough, cover the kurnik and pinch the edges well. Brush the pie with egg yolk and make a hole on top to allow steam to escape.
7. Preheat the oven to 180-190 degrees, bake for 40-50 minutes until golden brown.

Pancake pie with mushrooms

• 8 ready-made unleavened pancakes
• 150 g mushrooms
• 500 g potatoes
• 1 onion
• 80 g butter
• 100 g hard cheese
• 1 tbsp. spoon of sour cream
• ground black pepper
• vegetable oil

1. Boil the potatoes, mash them with butter.
2. Finely chop the onion and fry in vegetable oil until it becomes transparent.
3. Cut the mushrooms into thin slices, add to the onion, fry for 5 minutes, pepper, add sour cream, salt, stir and remove from heat, cool.
4. Grease a baking dish with vegetable oil, place 4 pancakes so that you can then wrap them up and close the pie.
5. Place half of the mashed potatoes as the first layer, cover this layer with one pancake.
6. Place half of the mushrooms in a second layer and cover with the second pancake.
7. Repeat the layers, fold the overhanging edges of the bottom pancakes and sprinkle with grated cheese.

Pancake lasagna

• 10 ready-made pancakes
• 1 onion
• 500 g minced meat
• 2 tbsp. spoons of tomato paste
• 2 cloves garlic
• 60 g grated cheese
• 1 teaspoon sugar
• 2 tbsp. spoons of flour
• 600 ml milk
• vegetable oil
• 80 g butter
• a pinch of grated nutmeg
• 1 teaspoon dried Italian herb mixture
• ground black pepper

1. Finely chop the onion and garlic and fry until transparent.
2. After this, add the minced meat, then fry everything together for 5-7 minutes and add tomato paste with sugar, half a glass of warm water, Italian herbs, salt, mix and simmer for another 10 minutes.
3. Make bechamel sauce: lightly fry flour in a saucepan, add butter, a pinch of nutmeg, mix and pour in warm milk, stirring constantly. Cook over low heat until thickened.
4. Assemble the lasagna: place two overlapping pancakes on the bottom of the pan, place some of the filling on them, and pour in the sauce. Place two more pancakes on top, fill them with filling and sauce, etc. Pour sauce over top pancakes and sprinkle with cheese. Bake in an oven preheated to 200 degrees for 25-30 minutes.

Cheese pie

• 10 pieces of ready-made pancakes
• 450 g soft cheese (Adyghe, Suluguni or feta)
• 1 bunch of greens
• 1 cup sour cream
• ground black pepper

1. Finely chop the greens.
2. Grate the cheese on a coarse grater (you can mash it with a fork).
3. Add sour cream to the cheese (set aside a tablespoon) and herbs, mix.
4. Place pancakes in a heap on a plate, placing 1 tbsp on each pancake. spoon of cheese filling.
5. Grease the top pancake with sour cream.
6. Place the finished pie in the refrigerator for 1 hour.

Fish pie

• 10 ready-made pancakes
• 1 can of canned fish
• 1 bunch of greens (onion, dill)
• 100 g hard cheese
• 1 cup sour cream

1. Mash the fish with a fork, grate the cheese on a coarse grater, and finely chop the greens.
2. Place the first pancake on a plate, brush with sour cream, lay out some of the fish, and cover with the second pancake.
3. Grease the second pancake with sour cream and sprinkle with herbs, cover with the third pancake.
4. Sprinkle the third pancake with cheese, cover with the fourth pancake.
5. Repeat layers, grease the topmost pancake with sour cream.
6. Bake in the oven preheated to 180 degrees for 10-15 minutes.

Liver pancake cake

• 1 kg beef liver
• 350 g flour
• 500 ml milk
• 3 eggs
• 300 g onion
• 300 g carrots
• 200 ml mayonnaise
• vegetable oil
• ground black pepper

1. Cut the liver into pieces and place in a blender.
2. Add eggs and milk to the liver, salt and pepper, mix well.
3. Add flour, mix again.
4. Fry the pancakes in the usual way, trying to make them as thin as possible.
5. Cut the onion into thin strips, grate the carrots on a coarse grater, and sauté.
6. Assemble the cake: apply mayonnaise to the first pancake, and top with a layer of carrots and onions. Then the second pancake and so on.
7. Before serving, it is better to keep the liver cake for 1-2 hours (preferably more) in the refrigerator.

You can see another recipe for liver pie.

Berry pancake cake

• 10 ready-made pancakes
• 500 ml sour cream with a fat content of 30% or more
• 80 g powdered sugar
• 300 g fresh or frozen berries

1. Beat the sour cream and powdered sugar well and put it in the refrigerator for 30 minutes.
2. Wash and dry the berries; defrost the frozen ones and drain off the juice.
3. Bake sweet pancakes according to...
4. Assemble the cake: spread cream on each pancake and place some berries on top. Decorate the top of the cake with the most beautiful berries.
5. Before serving, place the cake in the refrigerator for several hours.

Pancake tiramisu cake

• 2 cups of flour
• 3 tbsp. spoons of cocoa powder
• 3 eggs
• 70 ml strong natural coffee
• 3 tbsp. spoons of sugar
• 2 tbsp. spoons of sour cream
• 80 g butter
• 1 cup cream 10% fat
• 1 teaspoon baking powder
• vanilla sugar
• 1 pack of mascarpone (125 g)
• 1 cup whipping cream 33%

1. Prepare the cream as follows: beat the heavy cream to stiff peaks, gradually adding mascarpone and half the sugar. Place the finished cream in the refrigerator.
2. Mix dry ingredients for pancakes: flour, remaining sugar, 2 tbsp. spoons of cocoa powder, a pinch of salt.
3. Beat eggs separately, add cream (10%), 0.5 cups of water, coffee, sour cream, vanilla sugar, mix.
4. Combine both mixtures and stir until smooth. Finally add melted butter.
5. Fry the pancakes in the usual way in a dry non-stick frying pan.
6. When assembling the cake, coat each pancake with cream. Spread the topmost pancake with cream and sprinkle with the remaining cocoa powder.
7. Place the finished cake in the refrigerator for several hours.

I hope I have convinced you that pancake pies can be prepared with very different fillings. Here I have offered you very few options, from which you probably chose something for yourself, because you can’t help but like this hearty and tasty dish. The main thing is to choose a product that is the most favorite in your family, and experiment, try to cook it in different ways.

Bon appetit!

Regards, Anna.

for 4 servings:

200 g flour, 0.5 l water, 4 eggs, salt

Filling:

750 g tomatoes, 125 g Mozzarella,1 tbsp. olive oil, 0.5 cups vegetable or meat broth,150 g minced meat, 1 large onion, salt, white pepper

Besides:

olive oil for frying, 1 sprig of basil for garnish

Preparation:

1.Knead the dough from water, salt and flour and leave it covered for 30 minutes. Peel the tomatoes and cut them into cubes, remove the seeds. Peel the onion and chop finely. Cut the Mozzarella into cubes.

2. Fry the onion until translucent. Add meat to it and, stirring, fry until cooked. Add the tomatoes and simmer over low heat.

3. Add broth and, stirring, cook over medium heat until the filling thickens. Salt and pepper to taste.

4. Place eggs into the dough and mix well. Heat a little oil in a frying pan and fry 12 pancakes, adding a little fat each time. Preheat the oven to 160 degrees.

5. Place the pancakes in a stack one on top of the other, brushing them with the prepared filling. Place the pie on the bottom rack of the oven and bake for about 15 minutes. Before serving, garnish with basil.

Tip: Place the first pancake on a heatproof plate and spread the prepared filling evenly over it. After spreading the filling, sprinkle Mozzarella cubes on top. Place the second pancake on the first pancake, brush it with the filling and sprinkle with Mozzarella. Do the same with the remaining pancakes. Then put the pie in the oven.

Pancake pie with mushrooms is a dish that can be eaten both hot and cold.

Pancakes:

1. Beat eggs with flour, gradually adding milk.
2. Then add a pinch of salt and vegetable oil. Mix.
3. The dough should be liquid, homogeneous and without lumps.
4. Bake pancakes in a dry, preheated frying pan.

Filling:

1. Peel the onion, rinse under water, finely chop and fry in butter until golden brown.
2. Rinse the mushrooms under cold running water, cut into slices, add to the onion, and fry for 10 minutes. Then cover with a lid and simmer for 20 minutes.
3. Season the prepared mushrooms with salt and pepper.
4. Grate the cheese on a coarse grater.

Sauce. Lightly beat the eggs, add sour cream, a pinch of salt, chopped herbs and mix.

Place mushrooms and a little grated cheese on the edge of the pancake.

Roll the pancake into a tube.

Place the tubes in an oiled pan in a spiral (from the edge of the pan to the middle).

Pour sauce evenly over pancake pie with mushrooms.

Place the pan with the pie in the oven preheated to 190ºC for 30-35 minutes.

Ingredients: 800 g minced meat (I used beef); 1 onion; 1 carrot; 1 glass of cream; 100 g cheese; vegetable oil; butter; salt; pepper; herbs (parsley, dill); pancakes - 12 pieces, but based on 500 ml. milk.

1. Finely chop the onion and three carrots on a grater.

2.Fry the onion until golden brown, add the carrots, fry for another 5 minutes

3. Add the minced meat, fry everything together, breaking the minced meat with a spatula so that there are no lumps.

4. Make a small fire and simmer everything together for 20-30 minutes.

5. Add cream and wait over low heat for it to thicken (after 10 minutes). Don't forget to add salt and pepper. The filling is ready.

6. Grease the mold with butter and place pancakes in it (I put 3 pancakes), slightly overlapping so that the bottom is closed.

7. Now comes 1/3 of the filling. Sprinkle it with grated cheese (1/4).

8. Repeat the layers again two more times.

9. Cover the top of the pie with pancakes, sprinkle with the remaining cheese and bake everything in the oven for about half an hour at 180 C.

Pancake pie with liver not only looks original, but also tastes incredibly delicate. Do not deny yourself the pleasure of enjoying this delicious pie.

Ingredients:

For the test:Milk - 400 ml Eggs - 3 pcs. Flour - 200 g Sugar - 1 tbsp Salt - 1/2 tsp Vegetable oil - 2 tbsp

For filling:Chicken liver - 0.5 kg Carrots - 1 pc. Butter - 30 g Egg - 1 pc. Salt pepper

To cover:Sour cream - 100 ml, ketchup, herbs

Preparation:

Beat eggs with sugar and saltAdd vegetable oil and milk.Gradually add flour, stirring all the time so that there are no lumps.The dough will be thicker than for thin pancakes. But this is how it should be, thicker pancakes will look more beautiful.

Fry pancakes on both sides.

Grease each pancake removed from the frying pan with butter and stack it in a stack.

Sort the liver, removing all veins, rinse well and fry in a small amount of vegetable oil until cooked (10-15 minutes)

5 minutes before the end of frying, salt and pepper the liver, add grated carrots to it

Pour the finished liver with carrots into a colander to drain excess oil.Then grind in a meat grinder.Combine softened butter with liver and mix wellPut 2 pancakes aside, we will need them later.

Make a path from the liver and wrap the pancake

Cover the pan with foil greased with vegetable oil.Place 1 pancake on the bottom of the pan, and on top - stuffed pancakes

Brush the pancakes with beaten egg and fold the protruding ends of the bottom pancake over the sides of the pie.

Cover the top with the last pancake, grease the top and sides with sour cream and ketchup.Place the pie in an oven preheated to 180 degrees.

In 20 minutes, the pancake pie with liver will be ready.

All that remains is to cut it into portions and you can enjoy its taste.Bon appetit!

Pancake pie with meat and mushrooms

For pancakes: Two eggs 250 milliliters kefir250 milliliters milkHalf a teaspoon of soda 200 grams of flour 50 milliliters vegetable oilSugar - one tablespoon A pinch of salt

For filling:

Two bulbs300 grams of boiled chickenGround black pepper200 grams of champignons Salt

For filling:

One eggFive tablespoons of sour cream

Recipe preparation method

First prepare fairly thin pancakes. To do this, dissolve soda in kefir and wait a little. Then mix milk and kefir. Beat the eggs well with salt and sugar and mix with the milk mixture. Gradually add flour to this mixture. Add vegetable oil, mix everything well. The dough will be quite homogeneous, not entirely thick. Fry pancakes in a frying pan without adding oil. The pancakes should be quite thin. Finely chop the onion and mushrooms. Fry them together in oil, add a little pepper and salt. Pass the already boiled meat through a blender or meat grinder, mix it with fried mushrooms along with onions. Place the prepared filling on each prepared pancake and carefully roll the pancake. Will prepare several similar rolls depending on the size of your mold

To fill, you need to beat the eggs a little, add sour cream to them and mix everything well. Line the baking pan with prepared pancakes on four sides so that the edges of the pancakes hang slightly outside the pan. Then lay out the prepared pancake rolls. It is advisable that the length of your rolls matches the length of the mold. You can lay them in two layers of three rolls. Coat each layer thoroughly with the prepared filling. Carefully cover this festive cake with the overhanging edges of the pancakes. Cut two pancakes into strips about one centimeter wide. Make a pretty beautiful braid from the stripes. Grease the top of this delicious pie with the prepared filling and put this pie in the oven to bake for half an hour or a little less. Preheat your oven to 180 degrees. Bake the pie until it is browned. The prepared pancake pie with meat and mushrooms needs to be cooled a little right in its mold. Then carefully remove it from the mold and serve to the festive table. Bon appetit to you!

Pancake pie with beef and champignons

I suggest making a pancake pie with mushrooms and meat as an alternative to regular pancakes with meat filling. This pie turns out very tasty, thanks to the delicate filling, and looks original and elegant.

FOR PANCAKES:

2 eggs; 250 ml kefir; 250 ml milk; 0.5 tsp. soda; 1 tbsp. l. Sahara;
a pinch of salt; 200 g flour; 100 ml vegetable oil.

FOR FILLING:

300 g boiled beef; 200 g champignons; 2 onions; salt, ground black pepper.

FOR FILLING:

2 eggs; 150 ml sour cream. Pancake pan with a diameter of 20 cm;baking dish 10x20 cm.

COOKING METHOD:

Prepare thin pancakes. To do this, dissolve soda in kefir and wait a while. Then mix kefir and milk. Beat eggs with sugar and salt, combine with milk mixture. Gradually add flour. Add vegetable oil, mix everything thoroughly. The dough will be homogeneous, not thick. Fry pancakes in a frying pan without adding oil on both sides. The pancakes should be thin and elastic. For this pie I needed 18 pancakes.

Finely chop the onion and mushrooms.Fry onions and mushrooms in vegetable oil, add salt and pepper.

Pass the boiled meat through a meat grinder or blender, mix with fried mushrooms and onions. If the filling seems too dry, you can add 1 tablespoon of sour cream.

Place the prepared filling on the pancake and roll the pancake into a roll.To fill, lightly beat the eggs, add sour cream and stir.

Line the baking dish with pancakes on four sides so that the edges of the pancakes hang outside the pan. Next, lay out the pancake rolls; I got three rows of four pancakes each.

Pour the filling over each pancake layer.Cover the pie with the overhanging edges of the pancakes. Apply a thin layer of filler.Cut two pancakes into strips 1x1 cm and make a decorative braid on the surface of the pancake pie with mushrooms and meat.Grease with filling and place in an oven preheated to 180 degrees for 30 minutes.Cool the finished pancake pie with mushrooms and meat slightly in the pan.

Then remove from the mold and serve.Bon appetit, make your loved ones happy!

Pancake pie with chicken and mushrooms

To prepare it we need
12 thin pancakes according to a recipe you like and the pancakes should be approximately the same size as the pan in which they will be baked.
For the filling we'll take
1 chicken breast (boiled or fried)
mayonnaise or better yet sour cream
Grated hard cheese (about 150-200 g)
Mushrooms (this can be champignons and chanterelles and even oyster mushrooms)
1 onion
frying oil
We bake pancakes. Prepare a baking dish - generously grease it with butter.
Then we prepare two fillings
1 filling is boiled chicken - finely chop and mix with sour cream, salt, pepper. You can add a little mayonnaise.
2 filling - fried mushrooms with onions.
After preparing the fillings, assemble the pie.
Place the first pancake on the bottom of the pan. Then lay out 3 pancakes so that the edges hang over the sides of the pan. Then we begin to lay out the first filling with chicken in layers, sprinkle it with grated cheese. Then we put another pancake and on top - the filling with mushrooms and again sprinkle with grated cheese. We do this several times - you get 5-6 layers.
The edges of the pancakes that hang down must be lifted and closed with them. Place a few pieces of butter and a little sour cream on top. Bake in a hot oven for about 20 minutes until the cheese is melted.
Then cover the pan with the pie with a plate and carefully but quickly turn the pie onto it. Serve the pie with chicken and mushrooms immediately.

PANCAKE CAKE WITH CHICKEN LIVER

To diversify the taste and type of dishes with liver, I brought you this pancake cake. Unusually tasty and beautiful. I hope you like it. Recipe taken from the Cooking website Recipes with photos - Cooking Club Ingredients:

Ready pancakes—14 pcs.
-chicken liver-350g.
-Butter
-bulb onions
-vegetable oil
-salt
-pepper
-egg
-mayonnaise
Pate:
Wash the chicken liver, remove films,
Boil in lightly salted water.
Let cool, fry in vegetable oil, peeled and cut into half rings.
Pass the liver and onions through a meat grinder, add softened butter, add salt and pepper to taste, and mix thoroughly.

Spread the pate on 8 pancakes and roll them into a tube.

Line a springform pan, greased with margarine or butter, with three bins.

Dip each tube in the egg and place in the mold.

The first layer is 4 pancakes and the second is 4 pancakes.


Cover everything with three pancakes, grease with mayonnaise and sprinkle with grated cheese

and place in the oven for 25 minutes.

Pancake pies, or whatever they are called , pancake pies- a great alternative to the usual pancakes for Maslenitsa.

Pancake pies are made from pre-baked thin yeast-free pancakes: the more layers, the higher and more satisfying the finished dish will be.

The technology for preparing pancake pies is extremely simple: place the pancakes in a flat-bottomed bowl (it is best to use a shallow pan), alternating with layers of filling.

By the way, the filling for such pies can be anything - from juicy minced meat or fish soaked in sauce and onions to sweet homemade confiture. What happens next depends on your imagination - pancake pies can either be baked in the oven, or, on the contrary, “brought” to readiness in the cold.

Pancake pie

Ingredients: - 2 cups flour - 2 cups milk - 3 eggs - 100 g butter - 1 cup cream - 1/2 table. spoons of sugar - salt For lezon: - 1 egg - 1 table. spoon of water - 1 table. spoon of flour

Preparation

Mix all ingredients until you obtain a homogeneous dough without lumps. Bake thin pancakes in a large frying pan. Take a mold or large frying pan with high rims, grease the bottom with oil and sprinkle with breadcrumbs.
Place the pancakes one on top of the other, generously layering them with filling, the top layer should be a pancake. To prevent your pie from falling apart when serving, brush the joints of the pancakes with egg wash. Spread sour cream on top of the pie and bake in a hot oven until golden brown. When the pie is ready, tip it onto a plate so that the lowest pancake is on top. This pie, depending on the filling and your desire, will become both an appetizer and a dessert.
As minced meat, you can use cottage cheese, mashed with sugar, condensed milk or jam; boiled chicken meat, minced, seasoned with fried onions and herbs; unsalted cheese mixed with finely chopped herbs and lean ham.

Pancake pie with minced meat

Ingredients: — unleavened pancakes — 10 pcs. - boiled meat - 350 g - onion - 1 head - boiled egg - 2 pcs. and raw - 1 pc. - butter - 2 tbsp. spoons - breadcrumbs - 2 tbsp. spoons - meat broth - 400 g - salt - pepper

Preparation

Pass the meat through a meat grinder along with the onion. Add chopped eggs, salt and pepper. Grease a frying pan with oil and sprinkle with breadcrumbs. Cover the bottom and walls with pancakes in one row, add a layer of minced meat. Cover again with a pancake, etc. Brush the surface of the pie with beaten egg, sprinkle with breadcrumbs, drizzle with oil and place in the oven for 30–40 minutes. Place the finished pie on a plate. Serve the meat broth in cups separately.

Pancake pie - an old recipe

Prepare 3 minced meat: 1) meat, like for pies, only juicier, 2) chopped hard-boiled eggs 3) semolina porridge: 3 glasses of water, 1/2 lb. boil oil, add 1 1/2 lbs. semolina, cook stirring over medium heat for 30 minutes until thickened. Mix 2 cups of flour, 6 eggs and 4 cups of milk so that there are no lumps, and bake thin pancakes from this dough.

Place pancakes, cut into ribbons, then whole pancakes onto a greased and breaded pan. First add minced meat, then eggs, then semolina porridge, close the ribbons on top, then put a whole pancake, grease with butter, sprinkle with breadcrumbs and place in a preheated room at 180 degrees. oven for 1/2 hour.

Pancake pie with smoked haddock

Ingredients: - 140 g plain flour - 5 eggs - 600 ml milk - 5 tbsp. l. sunflower oil - 340 g smoked haddock - 4 green onions, finely chopped - lettuce leaves for decoration

Preparation

Pancakes: Sift the flour into a bowl and add a pinch of salt. Add 1 egg and 300 ml milk, beat to form a homogeneous dough. Grease a small frying pan with oil, heat it, pour in a little dough, fry until golden brown, turn over and fry on the other side. You should get about 8 pancakes.
Filling: Pour the remaining milk into the pan, add the fish and a sprig of parsley. Cover and heat gently until the milk boils. Boil over low heat for 5 minutes, then turn off the gas and leave for 15 minutes. Remove the fish, reserving the milk, then remove the skin and break into small pieces. Hard boil 4 eggs. Preheat the oven to 190 degrees. C. Melt 30 g of butter in a frying pan, add 30 g of flour. Gradually pour in the milk in which the fish was cooked. Bring to a boil, whisking constantly, let simmer for about a minute, stirring constantly, and remove from heat. Chop the eggs and mix with the sauce, add fish, onion and parsley. Season to taste.

Assembly: Place one pancake on the bottom of a ceramic mold. Spread the filling evenly. Repeat with the remaining pancakes, there should be a pancake in the top layer. Melt the remaining butter and brush the top of the pancake with it. Bake for 20 minutes. Cut into slices like a cake and serve with a green salad.

On a note:

Princely pancake pie

Ingredients:
For the dough: - Flour 2 cups - Milk 3 cups - Egg 1 pc. — Salt, sugar to taste — Soda 1/4 tsp — Vinegar
For the filling: - Butter 50 g - Red or black caviar 2 jars

Preparation

Knead pancake dough from the suggested products. (You can bake pancakes according to any other recipe that you like or that you have tested, just do not make the pancakes too rich). In a hot frying pan, bake medium-thick pancakes (not too thin). Then place the pancakes on a dish, grease with butter and add caviar (as much as you want). And thus form a pie.

Pancake pie with cheese and spinach

Ingredients:
For pancakes: - wheat flour 200 g - eggs 3 pcs - milk 250 ml - mineral water 125 ml - salt - ghee
For the filling: - fresh frozen spinach 600 g - onions 2 pcs. - garlic 1 clove - butter 1 tbsp. l. - salt - pepper - sunflower seeds 3 tbsp. l. - cheese 150 g

Preparation

Mix flour with eggs, milk, mineral water and salt until smooth and leave the dough for 30 minutes. Thaw the spinach. Peel the onion and chop finely. Peel the garlic. Heat the oil in a wide saucepan and lightly fry the onion in it. Crush the garlic and add to the onion. Place the spinach in a saucepan and cook until done. Salt and pepper.

Fry sunflower seeds in a non-stick frying pan without adding oil until golden brown.

Grate the cheese on a very fine grater. Line a baking tray with special baking paper. Heat ghee in a frying pan and bake 8 pancakes in it one at a time.

Place the first pancake on a baking sheet, spread with spinach and sprinkle with sunflower seeds and cheese, place the second pancake on top, spread with spinach, etc.

Sprinkle the top pancake with cheese.

Seafood pancake pie

Ingredients: - 1 package of boiled seafood - 100 g of smoked red fish - 200 g of cottage cheese (cream cheese) with garlic and dill flavor, or add to taste - 1 pack of unsweetened cream - 2-3 cloves of garlic

Preparation

Prepare unleavened pancakes. Fry garlic in vegetable oil in a frying pan. Add seafood and lightly fry. Add cream and simmer until almost all the liquid has evaporated and the mixture thickens. Place the first pancake.

Place the pancakes around the circumference as follows: Grease the pancake with cottage cheese. Place red fish on top. Cover with the next pancake. Lay out the seafood mixture. Cover with the next pancake. Grease the pancake with cottage cheese again, add another layer of red fish. Cover with the next pancake. Wrap the hanging pancakes inside, turn the pie onto another plate (so that the bottom becomes the top). Cover the outside with cottage cheese, decorate and serve.

Pancake pie with mushrooms

Ingredients: - 1.5 cups flour - 450 g milk - 2 eggs - salt - 60 g butter - 200 ml cream - 75 g grated Parmesan - pepper - a pinch of grated nutmeg - cayenne pepper - 1 onion - 200 g champignons - 200 g tomatoes - 2 tbsp. l. vegetable oil - 125 g mozzarella

Preparation

Mix flour (1 heaping glass) with 150 ml of warm milk and 2 eggs. Salt the dough and set aside for 30 minutes. Dissolve half the butter and knead it with the remaining flour using a paddle. Pour in 1.5 cups of milk and cream, stirring. Bring the sauce to a boil and cook for 5 minutes. Add Parmesan, salt, pepper, nutmeg and cayenne pepper. Melt the remaining butter in the pan. Cut the onion into cubes and simmer. Add sliced ​​mushrooms. Remove the skin from the tomatoes, cut the pulp into cubes, add to the mushrooms and simmer for 10 minutes.

Season the vegetables with salt, pepper and cayenne pepper.
Bake pancakes in vegetable oil. Heat the oven to 180 degrees.

Cut the mozzarella into slices. Place a layer of pancakes in a greased pan. Spread 1/3 of the tomato-mushroom filling and mozzarella on it, pour over the sauce and cover with a second layer of pancakes. Continue layering the pancakes until the filling is gone and bake in the oven for 25 minutes. Serve pancake pie on lettuce leaves.

Pancake pie with vegetables

Ingredients: - 200 g flour - 400 ml milk - 2 eggs - sop - 1 tbsp. l. chopped green onions - 300 g champignons - 300 g carrots - 1 onion - 30 g ghee - ground black pepper - 300 ml cream - 2 tsp. chopped garlic, mashed with chopped parsley - 80 g grated cheese

Preparation:

Prepare pancake batter by mixing flour, milk, eggs and green onions. Lightly salt. Wash, peel, and cut all mushrooms and vegetables into slices. Bake 8 thin pancakes in melted butter and place them in a warm place. Fry vegetables and mushrooms in the same oil. Pour in the cream, add the garlic and parsley and simmer for 10 minutes. Heat the oven to 200 degrees. Remove mushrooms and vegetables from the sauce, place on pancakes, roll them into tubes and place in a greased pan. Pour over vegetable sauce, sprinkle with cheese and bake for 30 minutes.

Children's pancake pie with butterscotch

The taste of the pie is quite expected - everyone knows what pancakes and toffee taste like. But it is very important to use good toffees - with the right taste. Otherwise, bad toffees will ruin the whole pie.

Ingredients: - 8-10 pancakes, - 500g toffees (“Kiss-kiss”, “Golden Key”, “Creamy”, “Icebreaker”, etc.), - butter, - 2/3 cup of milk or cream

Preparation

Bake pancakes. It is better to make thick pancakes - with yeast or sour milk. In a small saucepan, bring the cream to a boil, add the butter and the toffees previously removed from the candy wrappers. Bring to a gentle simmer until the toffees dissolve. Cool the mixture a little. Place the pancakes in a stack, pouring the toffee mixture over each pancake. Let the cake soak for 30-60 minutes.
NOTE. Instead of butterscotch cream, you can use boiled (in a can) and heated condensed milk as an impregnation. Never buy cans that say “Condensed milk” instead of “Condensed milk” - this is an ersatz product based on a vegetable oil emulsion.

Pancake pie with curd and nut filling

Ingredients:

for pancakes: - flour - 2 cups; - milk - 2.5 cups; - sugar - 1 tsp; - salt - on the tip of the knife; — egg — 2 pcs.; — butter – 50 g; - dry yeast - 2 tsp; - vegetable oil for frying;

for filling: - cottage cheese - 600g; - walnuts - 1/3 cup; - sugar - 3 tbsp. l.; - sour cream - 3 tbsp. l.; - vanilla sugar - to taste;

for batter:— egg — 1 pc.; - flour; - milk.

Preparation

Bake a stack of pancakes according to any of the recipes. For the filling, chop the nuts. Grind the cottage cheese with sugar and vanillin (or vanilla sugar), add nuts, add sour cream and stir everything well. By the way, you can choose the filling according to your taste. For example, mushrooms fried with onions, minced fish or vegetables. Spread at least 5 mm thick filling onto each pancake and stack them on top of each other. Prepare a batter from eggs, flour, and milk and coat the pancake stack with it. Bake in a hot oven until golden brown. It can be served both hot and cold.

Pancake pie with apricot jam

Ingredients: — Apricot jam 100 g — Cocoa powder 50 g — Powdered sugar 30 g

Preparation

Preparing the nut filling
For filling: 50 g rum, 40 g raisins, 20 g candied orange peel, 180 g ground walnuts, 100 g cream, 120 g sugar, ground cinnamon (optional).
The day before, soak raisins and very finely chopped zest in rum in a tightly sealed container. The next day, boil the cream, add coarsely ground nuts, sugar, a little cinnamon, raisins and zest from the rum and cook for 1-2 minutes (adding a little milk if necessary) until a puree-like mass is obtained. When the puree has cooled a little, add half of the rum remaining during soaking.

Preparing the curd filling
For filling: 30 g raisins, 50 g rum, 400 g cottage cheese, 2 eggs, 120 g sugar, 30 g vanilla sugar, 50-100 g sour cream, lemon zest. The day before, soak the raisins in rum in a tightly sealed container. The next day, grind the cottage cheese. Beat the whites into a stiff foam. Beat the yolks with sugar, add vanilla sugar, sour cream, grated lemon zest, mix well, then add cottage cheese and raisins removed from the rum and mix everything together well again. Finally, carefully fold in the whipped whites. The filling is ready. We fry all the pancakes unleavened.
Grease a round fireproof dish with butter, put one round pancake on the bottom, put part of the nut filling on it, then another pancake with part of the curd filling on it, sprinkle the third pancake with cocoa and powdered sugar, grease the fourth with apricot jam. Lightly drizzle each layer with melted butter (80 g for the whole pie). Repeat everything in the same order. Leave the top pancake without filling.

Place the pie in the oven and bake over moderate heat for 5-10 minutes. Beat the whites of 4-5 eggs with sugar (100 g) and apricot jam (50 g) into a strong foam. Spread the top pancake with this foam and put the pie back in the oven for 3 minutes until the whites are browned.

When serving, cut the pie with a knife dipped in warm water into triangular pieces, like a cake, and sprinkle with powdered sugar.

Shrimp pancake pie

Ingredients: - 300 ml milk - 150 g flour - 1 egg - 25 g butter - 1 tsp. sugar - 50 ml vegetable oil - salt
for the filling: - 400 g shrimp - 1 onion - 2 tomatoes - 2 red sweet peppers - 2 tbsp. l. spicy herbs - 150 g mayonnaise - pepper, salt

Preparation

Separate the egg yolk from the white, grind it with salt, sugar and butter, gradually pour in warm milk, and then add flour while stirring constantly. Beat the egg white and carefully mix into the dough. Bake thin pancakes with a diameter of 15 cm, frying for 1-2 minutes on each side. Peel the onion, grate it on a coarse grater and fry in vegetable oil for 5 minutes. Peel and chop the shrimp. Wash the tomatoes, wipe them, cut them into cubes. Wash the peppers, remove stems and seeds, cut into cubes. Mix shrimp, onions, tomatoes, peppers and chopped herbs, add salt and pepper, cover with cling film and refrigerate for 30 minutes.
Place the pancake on a plate, put the filling on top and smooth it out, pour 2 tbsp. spoons of mayonnaise, cover with the next pancake and press it lightly. In the same way, layer 4-5 more pancakes. Layer each portion on a separate plate. Pour mayonnaise over the top pancake, then lay out and smooth out the filling.

Pancake pie with oranges

Ingredients: - 20 wheat pancakes with a diameter of 20 cm - 300 g full-fat cottage cheese - 100 g walnuts - 100 g pitted prunes - 100 g full-fat sour cream - 2 tbsp. l. honey - 200 g cherry jam - 1 packet of fruit jelly - 1 orange - berries for decoration

Preparation

Grind prunes and walnuts in a blender. Sprinkle 2 tbsp. l. nuts for decoration. Mix cottage cheese, sour cream, prunes, walnuts and honey well. Cut the orange into thin circles. Line the inside of a round pan larger than the pancakes with cling film.

Line pancakes around the edges of the pan in a circle, so that approximately 1/3 of the pancake extends beyond the side of the pan. Place the pancake on the bottom of the pan. Then evenly distribute the curd filling over it, cover it with a pancake, and spread it with cherry jam.

In this way, lay out layers to the top of the form, alternating fillings. Finish with a layer of confiture. Cover the cake with the free edges of the side pancakes, cover the pancakes with the edges of the film. Place in the refrigerator (not the freezer!) for 2-3 hours.

Before serving, prepare the jelly. Remove the pie from the pan, turn it over and place on a plate. Spread jelly on top, lay out orange slices and berries, sprinkle with nuts.

Pancake pie with lemon cream

Ingredients: - 12 unleavened pancakes ( cm.), - 3 eggs, - 3 lemons, - 200 g sugar, - 75 g butter; - for sprinkling - powdered sugar.

Preparation

Prepare the lemon cream: grind the eggs with sugar, lemon juice and grated lemon zest, place the mixture over low heat and, stirring, heat until thickened. Grease a round baking tray (the same diameter as the pancakes) with butter, place the pancakes on it, sandwiching each of them with the prepared cream. Place the pie in a moderately hot oven for 20 minutes. After cooling, transfer it to a plate and sprinkle with powdered sugar, adding a little vanilla.

Pancake pie with chicken liver

Pancake pie is one of the main dishes for Maslenitsa. With whatever fillings they are prepared! Sweet pancake pies are served for dessert, and a pie with savory filling can easily become a separate dish.
Required:
For pancakes:
250 wheat flour
2 ½ cups milk
3 eggs
½ tbsp. l. Sahara
¼ tsp. salt
30 g vegetable oil for frying For filling:
400 g chicken liver
1 egg
100 g carrots
50 g butter
Salt, spices

Preparation:
Pancakes:
1. Mix eggs with salt, sugar, pour in ½ cup of warm milk, stir everything.
2. Add sifted flour and knead the dough so that there are no lumps.
3. After this, dilute the dough with the remaining milk.
4. Heat the frying pan well and grease it with oil.
5. While pouring the dough into the frying pan, shake it from side to side so that the dough spreads in a thin, even layer throughout the frying pan.
6. Fry the pancakes on one side, remove from the pan and stack on a board or plate.

Filling:
1. Fry the liver in vegetable oil, add salt at the end and add spices to taste.
2. Peel and grate the carrots, add them to the liver and mix.
3. Grind the liver and carrots in a blender.
4. Add butter to the resulting filling and mix.
5. Grease a baking dish with butter and sprinkle with breadcrumbs.
6. Cover the bottom of the pan with one row of pancakes.
7. Place a layer of filling and cover it with a pancake. Place a second layer of filling and cover with the pancake again, and so on until the very top of the pan.
8. Brush the top pancake with beaten egg, sprinkle with breadcrumbs and sprinkle with vegetable oil.
9. Bake the pie in the oven for 30-40 minutes.

BY THE WAY: the top pancake can be decorated with tomato sauce and cheese if desired. You can serve the pie with chicken broth in a cup.

3 recipes PANCAKE PIE WITH APPLES

2. Peel the apples, cut into quarters and remove the core.

3. Place the apples in a saucepan, pour in 0.5 cups of water. Cook covered over medium heat for 10 minutes. Add sugar, cinnamon and sour cream, stir and cook over high heat without a lid for another 3-4 minutes. Remove from heat and let cool.

4. Cover a rectangular shape with film. Place 2 pancakes so that the bottom is closed and the edges of the pancakes hang outward from the sides. Place 1-2 pancakes on the bottom, folded 2 or 3 times depending on the size of the mold. Spread some of the apple filling on top.

5. Continue placing pancakes in the pan, alternating each layer with filling.

6. Cover the last pancake with the hanging edges of the pancakes and film. Place under pressure and refrigerate overnight. Before serving, cut the pie into 3 cm wide pieces.

Pancake pie with apples(recipe 2)

Ingredients:

For pancakes:- 3 cups (topped) flour, - 3 eggs, - 1 tablespoon melted butter, - 2 cups milk, - 2 tablespoons sugar, - salt, - 1 1/4 tablespoons butter.

For filling:- 10 apples, - 1 1/2 cups sugar, - 1/2 cup sour cream, - 2 eggs.

Preparation

The yolks are ground with sugar and salt, milk is added, and then, stirring well, pour in the melted butter. This mixture is poured into the flour, stirring constantly so that there are no lumps. Lastly, add the whipped whites.
They bake pancakes, put them in a pan, grease each with butter, top with finely chopped apples, and sprinkle with sugar.
Eggs are mixed with sugar and sour cream. This mixture is poured on top and the pie is browned in the oven.

Pancake pie with apples(recipe 3)

This is a lovely pie. Soft, gentle. Looks very nice when cut. The apples in the filling are sweet and sour, soft, but not falling apart. Sugar should be added depending on the sweetness of the apples - if the apples are sour or sweet and sour, then you need 1 teaspoon of sugar per apple.

If the apples are sweet, then much less sugar is needed. But for better taste, it is still better to take sour apples. The apple pulp should be firm and juicy. When stewed, soft and crumbly apples will not retain their shape and will crumble into puree.

Pancakes can be prepared in advance, the evening before. Then it doesn’t take long to cook the pie - about 15-20 minutes, including peeling and slicing the apples.

Ingredients: - 5 unleavened pancakes ( cm.), - 5 strong apples (700-800g), - 40g butter, - 5 teaspoons of sugar.

Preparation:

Prepare unleavened pancakes. If you cook the pancakes in advance, then you definitely need to cover them on top with foil or cover them with cling film, in this case the pancakes will remain soft and pliable.
Peel the apples and cut out the seeds. Cut into squares with a side of 1~1.5 cm.

Melt the butter in a frying pan over high heat, add sugar and bring until the sugar dissolves and caramelizes (brown).
Add apples and simmer for 3-4 minutes until the juice has evaporated. Place a few small pieces of butter on the bottom of the pan and place the first pancake. (The pancake needs to be laid out with the beautiful side down, because then this side will be on top.)
Spread a thin layer of stewed apples on the pancake.
Make 4 layers like this, alternating pancakes and apples. Then cover the top with the fifth pancake and compact the pie a little. Place a few small pieces of butter on top and place in a preheated oven at 180-200°C for 5-7 minutes.
Remove the finished pie and turn it over (bottom up) onto a plate.
Serve hot or warm with sour cream.

Russian cuisine is very rich in recipes for various hearty dishes, including pancakes. And the real symbol of Russian baking is pancake pies. And if earlier such a dish was prepared mainly on holidays, now it has become everyday. After all, there is no problem getting any necessary ingredients. What is this pie? This is a closed-type bakery product with a sweet filling. They also make other fillings, for example, salty and filling ones. Despite the fact that this is a departure from the classics, there are many such recipes.

How was this dish prepared before?

It’s all clear why pancake pies were named that way. Firstly, the shape of a circle, secondly, a similar appearance, thirdly, the main component was pancakes. Now the name remains, but the form and components may be different. Previously, according to the classic recipe, the dish was prepared in a Russian oven from dough and filling. First we kneaded the dough, which consisted of milk, flour, salt and chicken eggs. Then, after it cooled, they began to prepare the filling. Seasonal fruits and their juice were most often used as it: apples, cherries, raspberries.

Cherries and raspberries could be pre-mashed into porridge, they could be put whole in the filling, apples could be sliced ​​or small cubes. Such fillings were very popular, as they gave a special taste to the dough and did not become soggy. We put the finished dough on a baking sheet, put the filling on top, and covered it again with the rolled out dough. Depending on the filling, pancake pies were baked in the oven for different times. Due to the fact that the dish was most often festive, it was decorated with dough ornaments in the form of leaves or braids. The finished pie was brushed with beaten raw egg, giving it a golden brown color.

How are pancake pies made now?

Nowadays, few people cook pancake pies according to classic recipes, although there are some. Most people do it differently: most often they use not sweet filling and fluffy dough, but pancake products and a satisfying component. These products, by the way, do not have the same, but different recipes; they are baked in advance, since they are the basis of the dish. First of all, knead the dough from eggs, milk, butter, flour, salt and granulated sugar. The composition may vary depending on the filling. After baking, each pancake is greased with butter.

And what about the filling? It may have nothing in common with the classic one and be made from minced meat, mushrooms, chicken and, of course, sweet. For the latter, more ingredients are used: strawberries, blueberries, raspberries, plum jam, etc. The cooking procedure is as follows: ready-made pancakes are filled with previously prepared filling or they are alternated. Everything happens on a baking sheet. Then the dish is cooked in the oven or refrigerator until cooked.

Cooking pancake pie with curd filling

Today we will tell you a very interesting recipe. Let's make cottage cheese pie. It will add some variety to your pancake dishes. Apart from the time spent frying them, everything else is done quickly. We use the following ingredients: 9% cottage cheese - half a kilogram, three eggs, 100 ml of 20% cream, four tablespoons of granulated sugar.

First of all, let's fry the pancakes. Let's do this in a frying pan with a large diameter for ease of subsequent placement in the mold. After this, let's prepare the filling. Place the cottage cheese in a cup, add granulated sugar (two spoons) and break the egg. Stir and, by the way, you can add candied fruits or dried fruits. Ready. Now let's quickly fill it. Break the remaining two eggs, granulated sugar and cream into another cup. Beat thoroughly with a whisk. Place cottage cheese on the unrolled pancake and roll it up. Cover the entire bottom of the baking dish with these rolls and pour the filling on top.

Then put in the oven for 30-40 minutes, the temperature should be 170-180 degrees. Take the finished pancake pie with curd filling out of the oven and let it cool. Cut into pieces and serve.

Cooking pie with mushrooms

To prepare this dish we need:

• for pancakes: eggs - three pieces, wheat flour - one glass, milk - half a liter, granulated sugar - two spoons and a pinch of salt;
• for filling: champignons - 300 grams, one onion, butter - 50 grams, pepper, salt, hard cheese - 300 grams;
• for the sauce: sour cream - 100 grams, eggs - three pieces, fresh herbs.

Prepared pancake pies with mushrooms can be eaten both cold and hot. So, here's the recipe. First let's fry the pancakes. Beat eggs with flour, pour in milk little by little, add salt, a pinch, and vegetable oil. Mix thoroughly. As a result, the dough should be homogeneous, liquid and without lumps. Bake pancakes in a well-heated frying pan.

Filling, sauce and final stage

For the filling, peel the onion, rinse, chop finely and fry in butter until golden. We also wash the mushrooms under running cold water, cut them into slices, add them to the onions and fry for 10 minutes. Then simmer for 20 minutes, covering with a lid. Pepper and salt. Grate the cheese on a coarse grater. For the sauce, beat a little egg, add a pinch of salt, sour cream, chopped herbs and mix thoroughly.

The final stage. Place a pancake on the table, mushrooms and a little grated cheese on its edge, and roll it into a tube. Then we place these tubes in a spiral in an oiled mold from its edge to the middle. Then evenly and thoroughly pour the sauce over the pancake pie and put it in the oven for half an hour, preheating it to 190 degrees. The finished dish can be served either hot or cold.

Recipe for pancake pie with meat

As we have already written, there are many ways to prepare pancake pies. Recipes may vary greatly. But we will not consider too complex ones. Let's prepare a meat pie. Ingredients: minced meat, for example, beef - 800 grams, one onion and carrot each, cream - one glass, hard cheese - 100 grams, vegetable oil and butter, herbs, pepper, salt, ready-made pancakes - 12 pieces.

Recipe. Finely chop the onion and grate the carrots. Then fry the onion until golden brown, add the carrots and cook for another five minutes. Add the minced meat, fry everything together, breaking up the meat with a spatula so that there are no lumps.

Reduce the heat and simmer for half an hour, then add the cream and wait for it to thicken. When this happens, the filling is ready. Don't forget to add pepper and salt. Grease the mold with butter and place three pancakes overlapping, covering the bottom. Spread a third of the filling and sprinkle with a quarter of grated cheese. We repeat twice more, and cover the top of the pie with pancakes, sprinkle with the remaining cheese and bake at 180 degrees in the oven for about 30 minutes.

Pancake pie with black caviar

Finally, we’ll post a recipe for national Russian food. We will prepare a pie with caviar. By the way, in our recipe it is black, but you can replace it with red, or you can use both. Ingredients: three glasses of milk, two glasses of flour, one egg, sugar, salt, vegetable oil, slaked soda with vinegar, two jars of caviar, butter. Now let's start preparing the pancake pie.

Photos of the finished dish only confirm the correctness of our choice. According to the standard recipe, bake pancakes and place them in a stack. We coat each of them with butter and spread the caviar on it in a thin layer. If desired, you can decorate the top with thick mayonnaise or herbs. Bon appetit!