Cottage cheese or liver, pancakes with red fish, pancakes with fruit fillings - this list of dishes alone makes your mouth water. There is probably no person in the world who does not like pancakes. There are a huge variety of them, but one thing remains the same: this dish can be served on any table - both festive and everyday - success and well-fed guests are guaranteed!
This dish is perfect as a spectacular, tasty appetizer for a holiday table. The base pancakes can be prepared according to any proven recipe, using the proposed filling, but experienced chefs advise preparing dough with sour cream for this type of pancakes. These pancakes turn out rosy, lacy and very tasty.
Ingredients:
In the process of preparing pancakes there are many subtleties on which the entire success of the business depends. For example: all ingredients should be at room temperature. This will allow them to quickly begin to interact with each other. In addition, flour gluten, which affects the consistency of the dough, begins to react only to heated or warm liquids.
Cooking process:
An excellent recipe for office meals. These pancakes go perfectly with other cold appetizers and go well with white and red wines. In addition, these pancakes are prepared with a budget version of red fish - pink salmon, which is available to any cook.
Ingredients:
Preparation:
To make a green onion garnish, you need to soak it in cold water for a few minutes. After this, it will become elastic and easy to tie. Before serving, tie each pancake with a bow arrow, tie a bow and place on a plate.
This type of pancake is prepared in a special way, since its highlight is the special preliminary preparation of the fish. And trout and basil create a unique combination of flavors! Pancakes can be prepared according to any proven recipe, or you can use the recipe for openwork pancakes with sour cream.
Ingredients:
Preparation:
Serve with sour cream or slice very thinly and put on a skewer - the appetizer is ready.
A universal dish that goes well with any feast. In addition, children really love these rolls - you just have to present them beautifully and interestingly.
For pancakes:
For the filling:
Preparation:
Each, if desired, can be thickly sprinkled with finely chopped herbs.
One of the most luxurious options for making pancakes. These pancakes are sure to be a bright addition to your treats.
Ingredients:
Preparation:
We decorate this spectacular dish with herbs, lemon slices and caviar. Serve to the table.
Pancakes with red fish can hardly be called an economical dish, but how delicious and beautiful they look on the holiday table! By spending a little time and effort, you will prepare dishes that your guests will certainly appreciate and all family members will love.
Pancakes with red fish or caviar have long become a classic of the genre and are served in all Russian restaurants.
But the filling can be prepared not only from salmon fish, but also from herring, tuna, sprats, etc.
The fish can be salted, smoked, boiled - whatever you have on hand. It can be laid in plates, slices, finely chopped or turned into minced meat.
You can add a wide variety of foods, herbs and spices to the fish.
With fish fillings you can prepare not only pancakes, but also a wide variety of snacks, such as vol-au-vents, deviled eggs or vegetables, snacks on chips, sandwiches and much more.
Spread a layer of caviar onto the pancake. Then arrange finely chopped eggs, onions and herbs to taste.
Lightly pour mayonnaise or sour cream over the filling and roll the pancake into a tube.
Before serving, cut the finished rolls into portions.
Grind crab sticks and hard-boiled eggs in a meat grinder or grater.
Grate the onion on the finest grater.
Freeze the cheeses before grating. Then also grate them on a fine grater.
Mix all ingredients well.
From this mixture you can make very cute balls, similar to Rafaelo candies. Just form small balls and roll it first in mayonnaise and then in grated hard cheese.
Drain the oil from the sardines, mash finely with a fork, add eggs and cheese grated on a fine or medium grater, very finely chopped onion, mix everything and season with mayonnaise.
Cut the cucumbers into small cubes, mash the tuna with a fork. Finely chop the greens.
Mix all ingredients, season with lemon juice and sour cream. Add salt and pepper to taste and mix everything well.
The paste goes well with pomegranate seeds - it gives the dish not only a beautiful look, but also an interesting taste.
Grind the sprats into a homogeneous mass. Chop the hard-boiled eggs.
Very finely chop the sweet pepper (without seeds) or radish.
Grind the butter, combine with mashed cheese, sprats, eggs, sour cream, sweet pepper or radish.
Add salt to taste and stir.
Mash the fish with a fork.
Grind the oil separately and combine with the fish.
Add ground red pepper, lemon juice, salt and mashed hard-boiled egg yolks.
Use tomato and green onion for garnish.
Using a grater, remove the zest from half a lemon and squeeze the juice out of the pulp.
Clean the mackerel from entrails, skin and bones.
Beat sour cream, horseradish, lemon juice, zest and cream cheese into a homogeneous mass.
Add the fish and beat for 10 seconds to maintain the texture of the fish.
Season the pate with the pepper mixture and stir.
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Boil the eggs hard, peel and finely chop.
Drain the tuna can and mash the fish with a fork.
Finely chop the pickled cucumbers.
Grate the cheese.
Mix all ingredients and season with mayonnaise.
If the herring is salted, soak it in milk and half with water.
Soak stale bread without crust in water. Pass herring fillets (without skin and bones), onions, soaked and squeezed bread through a meat grinder.
Grind the softened butter with the yolks of hard-boiled eggs.
Combine everything and mix thoroughly, adding sugar and pepper to taste.
If desired, you can add lemon juice or 1 tsp. citric acid solution.
Leave the butter in a warm place until it becomes soft.
Grind the herring and boiled carrots in a meat grinder.
Grate the cheese on a fine grater, after keeping it in the freezer for 2 hours.
Combine all ingredients and mix well. If desired, you can add some fresh herbs.
Finely chop the hard-boiled eggs.
Peel the herring from bones and cut into small cubes.
Finely chop the dill.
Combine herring with eggs, add sour cream, dill and mix.
Cut the salmon fillet into thin slices.
Grease the pancake with cream cheese and place the fish on top of it.
Sprinkle salmon with lemon juice and roll up the pancake
Cut the salmon into small cubes.
Place the cream cheese in a bowl, add mustard, lemon juice, salt and ground white pepper to taste. Mix everything thoroughly with a fork or mixer,
Add the salmon to the mixture and mix gently again, being careful not to crush the fish pieces.
Beat the sour cream well with the yolk of fresh, finely chopped dill.
Finely chop the trout and mix with the sauce.
Suitable for stuffing pancakes.
Thaw spinach and chop if necessary. Fry for 3-5 minutes in a frying pan with vegetable oil.
Cool to room temperature and combine with chopped lightly salted salmon and cream cheese. Mix well and fill the pancakes.
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.
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.ukCut 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.
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.
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.
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.
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.
Aksenya/Depositphotos.com 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.
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.
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.
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.
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 heat 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.
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.
Chop the dill and mix with all the ingredients. Beat the resulting mixture in a blender. Fill the pancakes.
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.
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.
Spread cheese over pancakes, pour honey, sprinkle with nuts and thyme. Roll the pancakes into envelopes and serve.
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.
koji6aca/Depositphotos.com 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.
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.
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.
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.
teresaterra/Depositphotos.com 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.
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.
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.
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, top with caramel and roll up. Top with Greek yogurt and almonds.
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.
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.
Blinztree/Depositphotos.com 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.
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.
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.
nilswey/Depositphotos.com 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.
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 flour, as well as 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.
bbcgoodfood.com 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.
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.
goodtoknow.co.uk Brush the pancakes with mascarpone cheese and top with lemon cream. Fold the pancakes in half and sprinkle with powdered sugar.
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.
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.
livewellbakeoften 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.
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.
As many as 10 options for different fillings.
What do you eat pancakes with? Share your filling options in the comments.
Red salted fish is great for filling pancakes. Pancakes stuffed with fish can be called a delicacy and served for a festive table.
For the filling in the recipe for pancakes with fish, you can replace the curd cheese with cream cheese, it will also turn out very tasty.
Ingredients:
Preparation:
Before serving, cut the fish pancakes diagonally and place them beautifully on a plate.
Pancakes with fish and cheese turn out tender and appetizing.
Required ingredients:
Cooking steps:
You can place three pancakes with red fish coated with filling on top of each other at once and roll them up, and before serving, cut into pieces and place on lettuce leaves.
Delicious pancakes with fish and unusual filling, which gives the dish a spicy taste.
Ingredients:
500 g squid 75 g grated cheese 2-3 eggs green onions salt - to taste mayonnaise or sour cream
Boil eggs and squid and chop. Add green onions, cheese, salt if necessary. Season with sour cream or mayonnaise and mix thoroughly. Place the filling on the pancake and roll it up. Decorate a dish with stuffed pancakes with herbs.
1 kg herring fillet 5 eggs 2 tsp. vinegar 3 onions ground black pepper - mayonnaise or sour cream to taste
Pass the herring and onion through a meat grinder. Boil and chop the eggs. Combine all filling ingredients and mix thoroughly. Place the minced meat on the pancakes, roll them in any way and bake for 5 minutes in an oven preheated to 180 degrees. Place the finished pancakes on a dish and brush with sour cream or mayonnaise.
300 g salmon fillet 300 g processed cheese spinach leaves for garnish
Grease each pancake with melted cheese, place a piece of fish fillet, roll and bake in the oven at 180 degrees for 5-7 minutes. Serve garnished with spinach leaves.
50 g hard cheese 300 g shrimp 2 tomatoes sour cream/mayonnaise - to taste
Boil the shrimp, let them cool, and then peel them. Finely chop the tomatoes into cubes. Combine filling ingredients. Grease each pancake with sour cream or mayonnaise. Place the filling in the center of each pancake and roll it up.
125 g red caviar 20 g sour cream 60 g butter 25 g fresh dill
Melt the butter and brush each pancake with it before adding the filling. Finely chop the dill and mix it with sour cream, then add the caviar and mix again. Roll the pancakes any way you like and serve.
250 g frozen spinach 100 g lightly salted red fish 100 g feta 1 tbsp. olive oil salt and pepper to taste hard cheese (preferably Parmesan) - for decoration
Fry the spinach with a tablespoon of butter, add salt and pepper to taste, and cool before starting to form the pancake filling. Cut the fish into slices. Crumble the feta. Place the filling on the pancakes and roll them up.
1 can of canned pink salmon 200 g of canned champignons 1 onion 2 tbsp. vegetable oil
Cut the champignons and fry with onions. Mash pink salmon with a fork. Combine the ingredients and stuff the pancakes with the resulting mixture.
500 g haddock 3 eggs 1 onion
Boil the haddock in salted water. Remove bones and mash with a fork. Finely chop the onion and fry in a frying pan. Boil and finely chop the eggs. Mix all ingredients and stuff pancakes.
180 g smoked capelin caviar 3 eggs
Boil and finely chop the eggs. Cool and mix with caviar paste. Stuff the pancakes with this mixture and roll them up.
For the filling: 200 g mussels 1 onion 150 ml dry white wine vegetable oil for frying dill salt and pepper to taste
For the sauce: 300 ml sour cream, dill, garlic, salt and pepper - to taste
Boil the mussels. Cut the onion into cubes and fry in vegetable oil until golden brown. Place the boiled mussels in a frying pan with the onion, pepper, add dill and pour in wine. And simmer for several minutes until the wine has noticeably evaporated.
To prepare the sauce, add finely chopped dill, garlic and ground black pepper to the sour cream. Pour the mixture into the saucepan and cook for another 2-3 minutes after boiling.
Take a pancake. Spoon the filling into the center. Gather the edges of the pancake to form a bag and secure it by tying it with an arrow of green onion, a sprig of dill or a strip of pancake. Serve with sauce.
