Thin pancakes in a bag. Pancake bags with filling - step-by-step recipe with photos

Pancake bags with filling

Once again I am convinced that you can easily cook pancakes delicious dessert, cake or serve it in some unusual way. I have great idea for lovers of extraordinary dishes - pancake bags with filling, a recipe with a photo will show in detail how to prepare them. I made the dough for pancakes using kefir, but you can choose a different recipe, below will be different options. Pancakes should be thin and elastic so that they can be easily folded and not tear when folded. Any filling, I prepared pancake bags filled with chicken, fried mushrooms and onions and added mayonnaise for juiciness.

You can take the recipe for pancake bags with filling as a basis and come up with different options for additions, serving and decoration.

Check out these pancake recipes:

Ingredients

For pancake bags filled with chicken and mushrooms you will need:

• wheat flour – 130 g;
• eggs – 2 pcs;
• liquid kefir 1% fat – 0.5 liters;
• granulated sugar - 2 tbsp. l;
• salt – 0.5 tsp;
• soda – 1 tsp;
• vinegar - 1 tbsp. l;
• Sunflower oil – 2 tbsp. l.

• onions – 2 large heads;
• fresh champignons – 250 g;
• boiled or baked chicken fillet – 200 g;
• salt - to taste;
• freshly ground black pepper – 0.5 tsp (to taste);
• thyme or basil – 3 pinches;
• Sunflower oil – 3 tbsp. l;
• sour cream or mayonnaise - 2-3 tbsp. l.

How to prepare pancake bags with filling. Recipe

Beat the eggs with a whisk until the mixture becomes homogeneous and lightly foamy. Pour into slightly warmed kefir.

I mix it up, combining both mixtures. I add sugar and salt. The amount of sugar can be reduced, but for my taste the pancakes are slightly sweet and salty filling they get along well with each other.

I'm pouring in sunflower oil. Without it, the pancakes will not be elastic, the dough may remain wet and will tear when folded. In addition, oil eliminates the need to grease the frying pan for each pancake.

I sift the flour and add it in portions so as not to thicken the dough too much. After each serving, I whisk and check the consistency. It needs to be made a little thicker than usual for pancakes.

I extinguish the soda with vinegar. After half a minute, when the reaction stops and the soda stops fizzing, pour it into the pancake dough and immediately whisk vigorously, combining all the components.

I showed the thickness of the dough in the photo. Not quite liquid, thicker than for pancakes with milk, but not so thick that it wouldn’t spread all over the pan. I leave it to “rest” and start preparing the filling for the pancake bags.

Advice. If the dough turns out thick, dilute with water or kefir and leave for 10-15 minutes.

I had half baked chicken breast. If you don't have cooked meat, first boil the chicken, and while it cools, make the dough and the filling. I cut the champignons into small pieces and chopped the onion into cubes.

Advice. All ingredients for the filling need to be finely chopped - it will be more convenient to both cook and eat.

Heat the oil in a frying pan and sauté the onion until lightly browned. I add mushrooms, mix with onions and simmer until the juice evaporates.

Chicken fillet I cut it into small cubes (you can also divide it into fibers by mashing it with a fork), spread it with the mushrooms and onions. Pepper and salt to taste. I warm it up for a couple of minutes.

I add basil, put mayonnaise or sour cream for juiciness. You can pour in half a glass of cream - it will add juiciness, a unique taste and thicken the filling well.

Advice. If adding low-fat sour cream, first mix with half a teaspoon of flour. Otherwise, the sauce will turn out to be very liquid and will flow out of the pancake bags.

Turn off the heat and cool the filling. The consistency of the chicken and mushroom filling will be viscous, not dry or runny.

While the filling cools, I bake the pancakes. I heat the frying pan well and grease it with a piece of lard. I stir the dough, pour it over the bottom in a thin layer, shaking the pan so that it spreads faster. I bake over medium heat for about a minute until holes appear.

I pry it with a spatula and turn it over. On the other hand, pancakes fry faster; you just need to brown them and immediately throw them on a plate.

I stack the finished pancakes and make sure to cover them - this way they will be soft and the edges will not dry out. When everyone is ready, I start stuffing. Place a spoonful of filling in the center of the pancake.

I lift the edges and gather them in large folds. Holding it with one hand, with the other I wrap the pinched area with a thin feather of green onion. I tie a knot and secure the resulting bag.

Advice. Instead of green onions, you can use braided cheese as ties. Unravel, cut and tie.

You can serve pancake bags as a hot dish or as an appetizer. I recommend heating in the microwave or oven at medium temperature (high heat will dry out the pancakes).

Pancake bags with filling are ready! They are so delicious and always different! In addition to chicken, you can add any vegetables to the filling - potatoes, eggplants, zucchini, meat, fruit. Prepare for your health! Your Plyushkin.

Pancakes, both with and without filling, are popular at any time of the year. But on Maslenitsa this dish can be seen in almost every home. If you want to surprise your guests with something special this holiday or just surprise your family, pancake bags are perfect. After all, it’s not just very tasty, but also quite creative. These pancakes will definitely be the center of attention on the holiday table.

Bags of pancakes were invented quite a long time ago, but lately they have been of particular interest. They are prepared from almost the same ingredients as regular pancakes. But during the filling process, such pancakes are wrapped, imitating bags, and instead of a string they are tied green onions or raw in a braid. Children will especially like this dish - after all, fairy tale characters, most likely, also feed on something similar.

Preparing the dough

Bags are best made from thin pancakes of small diameter, so we will take classic recipe milk dough. Before you start cooking, remove the eggs and milk from the refrigerator and let them warm up until room temperature.

You will need:

• half a liter of milk;
• 1.5 cups flour;
• 2 chicken eggs;
• a tablespoon of sugar;
• 1 - 2 tablespoons sunflower oil;
• salt to taste.

Cooking process:

1. Break eggs into a bowl, add sugar and salt. Mix well and pour in the milk.
2. Sift the flour through a fine sieve, stirring constantly. Make sure there are no lumps in the dough.
3. Then add sunflower oil and mix thoroughly again. The mass should be completely homogeneous. For convenience, you can use a mixer.
4. Leave the dough for 15 minutes in a warm place. Meanwhile, heat a frying pan and grease with oil.
5. Pour half a ladle of batter onto it for each pancake. Try to distribute the mixture evenly over the surface of the pan.
6. When the edges of the pancake are browned, carefully flip over and fry on the other side.
7. Place the pancakes on a plate in a stack, brushing them with butter - this will make them softer.

Stuffing with filling

Pancake bags always create an atmosphere of anticipation of a surprise, because no one, except the hostess who baked them, knows what taste the pancakes will please everyone with. Because it's more common holiday dish, we will stuff it with the appropriate filling.

You will need:

• 10 - 12 slices of ham;
• 4 eggs;
• 300 g hard cheese;
• green onions for tying bags;
• mayonnaise;
• salt, spices.

Cooking process:

1. Boil the eggs and cut them into small cubes. Also chop the ham.
2. Grate the cheese on a fine grater.
3. Take the onion, separate the feathers and keep them in boiling water for two minutes - this will make them more elastic.
4. Apply a little mayonnaise to the center of the pancake, then add eggs and ham and sprinkle with cheese. Add a little salt and season with spices to taste. You need to add enough filling so that there is enough free space around the edges of the pancake for folding.
5. Grab the edges, fold the pancake into a bag and tie it with an onion feather. Serve cold.

The option of tying bags with onions is the most popular

An option for framing the bags with an apple - if the filling allows you to combine an apple with it

Another common tying method is smoked cheese, such as Chechil.

With mushrooms

Pancake bags are not necessarily made for a holiday. Stuffed with a simple filling, they will lift your spirits beyond the usual family lunch, especially since it is very tasty. Now we are going to prepare these pancakes with mushrooms.

You will need:

• approximately 300 g of mushrooms (preferably champignons);
• 1 onion;
• a bunch of dill;
• salt, seasonings;
• green onions for decoration.

Cooking process:

1. Chop the onion and fry it until golden brown.
2. Slice the mushrooms small pieces. Pour them into a frying pan with the onions, fry, sprinkle with dill, add salt and seasonings to taste.
3. Place the filling in the center of the pancake and form bags tied with green onion feathers, as in the previous recipe. By the way, instead of onions, you can use cheese in a “pigtail”.

Meat will also be an excellent addition to your dinner. In this material you will find several recipes with photos, choose to suit every taste.

With mushrooms and cheese

Filling with chicken, mushrooms and cheese is perfect combination, giving unique taste. These pancake bags will be filling and juicy. And thanks to the design, the hands of everyone present at the table will reach out for them.

You will need:

• half a kilo of champignons;
• 400 g chicken fillet;
• 150 - 200 g hard cheese;
• 3 tablespoons of mayonnaise;
• green onion feathers;
• salt, pepper

Cooking process:

1. Cut the mushrooms into small pieces. Dry them a little in a frying pan, sprinkle with salt and pepper.
2. Then add a piece of butter and fry until golden brown.
3. Cut the chicken into small pieces and fry in sunflower oil separately from the mushrooms. Finally, season to taste.
4. Grate the cheese on a fine grater. Mix it with chicken, mushrooms and mayonnaise.
5. Place the filling on the pancake, fold them into bags and tie them with onion feathers.
6. If desired, the pancakes can be reheated so that the cheese in the filling melts.

Pancakes are a traditional Russian dish served on holidays and ritual days. Bags of filled pancakes became decorations festive table And original dish modern banquet. How to make pancake bags watch and read further.

Pancake bags: how to prepare / Pancake recipes

Recipe Pancake bags with chicken

Ingredients:

• 3 tbsp. milk
• 2 tbsp. flour
• 2 eggs
• 50 gr. butter
• cream to taste
• 500 gr. chicken fillet
• onions
• pepper
• vegetable oil
• green onions

Cooking method:

1. Melt butter.
2. Beat eggs with salt and sugar to taste.
3. Combine butter, eggs and flour. Beat the dough.
4. Fry thin pancakes in a hot frying pan, greased with oil.
5. Onions cut into cubes and fry.
6. Boil the chicken fillet, cool and finely chop.
7. Combine chicken and onion.
8. Add salt and pepper to taste.
9. Pour in a little cream and simmer for 2-3 minutes until thickened.
10. Place chicken filling in the middle of each pancake.
11. Collect the pancakes in the center with bags and secure with a feather of green onion.

Recipe: Pancake bags with mushrooms and smoked cheese

Ingredients:

• 2 tbsp. l. Sahara
• 0.5 l milk
• a pinch of soda
• 400 gr. flour
• 4 tbsp. l. vegetable oil
• 400 gr. champignons
• onions
• dill greens
• green onions
• smoked cheese
• pepper

Cooking method:

1. Beat eggs with sugar and salt.
2. Pour in half warm milk, add baking soda and flour. Knead the dough.
3. Dilute the dough with the remaining milk, add 150 ml hot water and vegetable oil.
4. Beat the dough and immediately start baking pancakes.
5. Finely chop the mushrooms.
6. Cut the onion into cubes.
7. Wash the greens, dry and chop.
8. Fry on vegetable oil onions and mushrooms, salt and season with herbs.
9. Smoked cheese grate on a fine grater.
10. Place some mushrooms and cheese on each pancake.
11. Shape the pancakes into bags and tie them with green onion feathers.

Recipe Pancake bags with shrimp

Ingredients:

• 8-10 pancakes
• 200 gr. peeled boiled shrimp
• 50 ml cream
• onions
• bell red pepper
• 100 gr. cheese
• mayonnaise or sour cream

Method of preparation:

1. Wash the onion and pepper, peel and finely chop.
2. Place the onions and peppers in a saucepan, add 2-3 tbsp. l sour cream and simmer a little.
3. Add shrimp to onions.
4. Pour in the cream and add grated cheese.
5. Mix everything until smooth.
6. Divide the sauce into two parts.
   Drain into a gravy boat liquid part sauce, and use shrimp and vegetables as filling.
7. Prepare pancakes according to any recipe above.
8. Place the shrimp filling into the bags, pull the pancake into the bag and tie with green onions. Serve pouches with sauce and herbs.

Recipe: Pancake bags with meat and mushrooms

Ingredients:

• 200 gr. minced meat
• onions
• pickled mushrooms
• vegetable oil
• pepper
• 8-10 pancakes

Cooking method:

1. Prepare pancakes according to your favorite recipe.
2. Chop the onion and fry in vegetable oil.
3. Add minced meat, mix and cook until done.
4. Chop the mushrooms and add to the minced meat.
5. Season the filling with salt and pepper.
6. Spread the filling over the pancakes and shape them into pouches.
7. Secure the bags with any greenery.
8. Before serving, warm the bags in hot oven 5-7 minutes.

Video recipe "Pancake bags with mushrooms and salmon"

Have fun cooking and be healthy!

Always yours Alena Tereshina.

So amazing and always different. It's them, pancakes! From this simple dish You can always cook something special, unique and be known as experienced chef. Bags of pancakes with fillings will be very original, but easy to prepare.

Bag of julienne

For pancakes, prepare dough based on the following ingredients:

• half a liter of milk;
• one and a half cups flour;
• three small eggs;
• one tablespoon, white sugar;
• regular sunflower oil one and a half tablespoons;
• half a teaspoon of fine salt;

From this amount of dough you will get about 12 pancakes with a diameter of 24 centimeters.

Once you're done with the pancakes, you can start filling. Its components:

• 500 grams of chicken breast;
• 500 grams of champignons (about 25 pieces);
• two small onions;
• soft cheese from 45% fat content 200 grams;
• 20% cream, one hundred grams or half a glass of regular cream;
• four tbsp. l. refined vegetable oil;
• butter from 72 percent two tbsp. spoons;
• flour one tablespoon;
• herbs, salt and pepper to your taste;
• and green onion feathers for tying bags.

Preparation:

1. Cut the breast into cubes, about one and a half centimeters each.
2. Cut the thoroughly washed mushrooms into pieces slightly smaller than the meat.
3. Finely chop the onion.
4. Wipe as much as possible coarse grater cheese.

Best Recipes delicious baked goods on serum

Preparation:

1. Heat a frying pan over high heat and fry the chicken in it, but not until golden brown, but until white. Cook until any moisture has evaporated, about 15 minutes.
2. Add mushrooms and onions. Now fry for the same amount of time until golden brown crust on chicken.

Bechamel:

1. Place all the butter in a deep frying pan or saucepan, melt it and gradually stir in the flour.
2. Stirring constantly, add cream. Cook for 5-7 minutes on low heat. Don't forget to stir, otherwise the sauce will burn. If it suddenly becomes too viscous, add a little milk to it.
3. Already ready sauce add to the filling and simmer for five minutes.
4. Prepare the ties. To do this, blanch the onion for about two minutes in boiling water over medium heat.

When everything is ready, you can start assembling the pancakes. Place one tablespoon of filling in the middle of the pancake, sprinkle with cheese and gather the edges. Tie everything with an onion feather and pour or grease with vegetable or butter (to your taste) oil. Place in the oven for 10 minutes at one hundred and ninety degrees.

Pancakes with cottage cheese and salmon

Sweet and thin pancakes will require very little time and ingredients:

• three tablespoons of flour;
• one (category CO, C1) chicken egg;
• regular glass of milk 200 ml;
• 1 tbsp. a spoonful of white refined sugar;
• a pinch of salt;
• one tablespoon of sunflower oil;

This amount will make about ten pancakes.

The filling includes:

• 150 grams of soft cottage cheese;
• 200 grams of lightly salted salmon;
• cream 10% fat;
• three or four sprigs of dill.

Cottage cheese casserole for a nursing mother

Prepare the pancakes, when they are done, start filling:

1. Beat the cottage cheese with a mixer, pouring warm cream into it until you achieve a thick and fluffy mass.
2. Finely chop the dill and salmon, mix them with cottage cheese;
3. That's all, you can put it on pancakes. When everything is ready, lift the edges and tie them with the remaining dill sprigs.

This dish can be served effectively either hot or cold, but if you decide to reheat, no frying pan: use the oven.

Cheese and ham in a bag

For the test:

• two full glasses of wheat flour (it will be great if it is of the highest grade);
• three medium eggs;
• a glass of milk brought to room temperature;
• half a teaspoon of fine salt;
• three full tablespoons of white sugar;
• three tbsp. l. vegetable oil (two for dough, one for frying);

When baking the pancakes, make sure they remain a little pale.

For the filling:

• 150 gr. ham;
• 200 gr. any cheese;
• half a regular onion;
• fresh dill;
• 2 tbsp. spoons of sunflower oil;
• cheese "Suluguni" in a braid.

Cooking:

1. Fry finely chopped onion in hot oil.
2. Grate the cheese and mix it with chopped ham and chopped dill.
3. Mix with sautéed onions and add spices if desired.
4. Place one full teaspoon of filling onto the center of the pancake. Raise the edges and tie them with the disassembled braid cheese.
5. Now you need the filling to melt, to do this, put the bags in the oven at one hundred seventy to one hundred eighty degrees. It will take them 10 minutes to reach the required condition.

Excellent recipes for custard pancakes with kefir

Salad pouches

Pancakes:

• four chicken eggs;
• liter of warm milk;
• two glasses (without a slide) of flour;
• two tbsp. l. regular white sugar;
• five tbsp. l. sunflower oil;
• two moderately full teaspoons of baking powder;
• half tsp salt.

Fry the pancakes and set them aside to cool.

Salad ingredients:

• any meat to your taste 200 g;
• one medium lightly salted cucumber;
• one medium apple with sourness;
• one small bell pepper;
• one tbsp toasted sesame seeds;
• mayonnaise, salt and pepper, all at your discretion.

Preparing the salad filling:

1. Cut all ingredients into cubes. Place the meat in a frying pan and simmer until done.
2. Now mix all the previously prepared ingredients and add a little mayonnaise, salt and pepper.
3. It's time to start stuffing the pancakes. Place one tablespoon of lettuce on the center of each and tie the edges with a sprig of any greenery.
4. That’s it, no further action is required, you can safely serve it to the table. For beauty, you can cut off the uneven fringe on the pancakes.