Minced meat for pancakes. Stuffed pancakes with minced meat Pancakes with raw minced meat

If you are an experienced housewife who doesn’t need detailed step-by-step recipes for preparing delicious pancake fillings, with photographs and explanations, but rather just “throwing in an idea” for a dish in time, I’ll save you 20 minutes of time and immediately, at the beginning of the article, I’ll post the most popular and original delicious ones pancake fillings in one list.

• Pancake filling "Spring"— Diced boiled eggs and green onions.
• Filling "Nourishing"- The same boiled eggs, but onions - onions, fried in oil.
• Filling "Meat"— In a heated frying pan, first fry the onion, then add the minced meat - all equally - and fry.
• Filling "Student"— Mix boiled rice with minced boiled liver.
• Pancake filling - "Granny"— Cottage cheese with raisins and chopped apples.
• Sweet filling for pancakes - "Gourmand"- Ground poppy seeds are mixed with sugar, milk, egg and boiled until the jam becomes thick. (this is a wonderful old fashioned filling).
• Another sweet filling - "Sweet tooth"- Thick jam or marmalade.
• Simple filling - "Village"— Chop fresh cabbage very thinly and simmer in oil with onions.
• Exotic filling for pancakes - "Caucasian style"— Eggplants are cut into small cubes and stewed with tomatoes and garlic. The warm filling is seasoned with grated cheese.
• Very tasty filling for pancakes - "French". Chopped mushrooms and onions are stewed with sour cream.
• Filling "Royally"— with red caviar, with caviar and sour cream and herbs.
• Filling "Savory"— with Fitaki cheese. Crush the chopped parsley and dill with a masher, add the garlic and beat thoroughly with the cheese, let it brew and grease the pancakes.
• Pancake filling "Amateur"— with Korean carrots and grated hard cheese.
• Filling for sweet pancakes "Nut"- cut about three oranges into cubes, mix with walnuts and a couple of tablespoons of honey, let stand for a while, and then fill the pancakes and fry in butter.
• Pancakes with toppings - " In Old Russian"- while one side of the pancake is frying, pour any filling into small pieces onto the second side: mushrooms, fish, meat, vegetables, herbs, onions - and, turning over, finish frying the second side. The filling is “baked” inside the pancake.

About pancakes and pancakes

Live and learn! I recently heard from one culinary “television guru” that there is a difference between the concepts of “pancake” and “pancake” (all my life I thought that this was just a variant of the same word!). This means that the maxim is voiced as follows: “pancake” is a thick pancake, which is not intended for wrapping fillings in it (precisely because it is thick-walled), it is eaten as an independent dish. A “pancake” is a thin pancake that can be eaten alone or stuffed with a variety of fillings.

In the last article I reviewed various recipes (we read pancakes, we mean pancakes), now it’s time to fill them with delicious fillings and see what methods of wrapping the filling in pancakes, as well as serving them to the table, exist.

Pancake dough recipes I won’t give them here - I just described them in detail in the article, choose ones that are not very “holey”, but thin, for example, or.

Let's assume that we've already baked the pancakes and now we're thinking - what delicious stuff can we fill them with? In fact, of course, the sequence will be exactly the opposite - first prepare the filling for the pancakes, cool it, and only then work on the pancakes themselves.

However, there is another option - when we make pancakes for future use, for example, we don’t plan to eat them right away, but will freeze them - then it makes no difference at all what to cook ahead - the filling or the pancakes...

Minced meat fillings for delicious pancakes and pancakes.

We have all probably made this simple filling for pancakes more than once - stuffing with minced meat. Well, it would seem, what tricks and secrets could there be? We take the prepared minced meat, fry it with onions and spices in a frying pan and put it as a filling in our pancakes. It's simple!

Actually, the whole process can be described from the following photos - take raw minced meat (any kind), onion, oil for frying (sunflower) and to add juiciness (butter) - chop everything, fry it together - cool a little - add it to the finished pancake as a filling.

But it turns out there are many options! I'll try to list the most popular:

To make boiled meat more juicy, there is one “trick” - after cooking, do not take it out of the broth immediately, let it cool right in it. Well, take the meat, respectively, of medium fat content - then the minced meat from it will not be dry.

By the way, don’t be afraid to experiment with grains in fillings! For example, I often do mixture of minced meat, buckwheat, carrots and onions- it’s very tasty and unusual. You can even take a mix of different types of cereals - it will have a very interesting taste and will surprise your guests, who will spend a long time trying to understand what you stuffed your pancakes with?

6 They also do mixture of minced meat with onion and boiled egg. For 1 kg. boil about 5-6 eggs of minced meat. Finely chop them with a knife and mix with the minced meat already fried in a frying pan.
7 Many people love filled pancakes from minced meat and carrots with onions. Finely grate the carrots and fry them with finely chopped onion. And only then mix it with the prepared fried minced meat and simmer together for a couple more minutes. I personally really like this filling, I just respect carrots :-), and some people think that carrots will give the filling a sweetish taste and, they say, it doesn’t go well with meat. Well, again, it’s a matter of your taste. Carrots add juiciness to the pancake filling and a special taste.
8 Carrots can be replaced by many other types of vegetables- can be done with cabbage, celery stalk, greens, broccoli, etc. Whatever your imagination and taste tell you! But still, you shouldn’t get carried away - meat in this filling should play the main role, and vegetables, cereals, herbs, eggs, etc. - still just additives that only improve the taste and give additional juiciness to the meat filling.

Chicken liver pancake filling - step-by-step recipe with photos.

Liver is a healthy product (contains a lot of valuable iron, as well as many other vitamins and valuable substances in an easily digestible form). But, unfortunately, not everyone loves it for its specific smell. My daughter, for example, cannot stand liver at all, and only pancakes with liver are an exception!

Chicken liver is a very popular product; it is more delicate in taste and composition than beef or pork, but you can use any type of liver for this filling - the essence will not change. There is nothing complicated, first we will make the filling from the liver, while it cools we will bake our pancakes. We will bake the most ordinary ones - with milk, but definitely thin ones. It is easier to wrap a large amount of filling into a thin pancake. And the more filling, the tastier, everyone knows that :)

For pancakes we will take:

• 2 eggs
• 2.5 glasses of milk
• 1.5 cups sifted flour
• 2 tbsp. Sahara
• 3 tbsp. sunflower oil
• salt 1 tsp

For filling pancakes:

• about 0.5 kg. chicken liver
• 1 large onion
• vegetable oil for frying

9 All that remains is to wrap the minced meat in the finished pancakes in any way convenient for you.

Sweet curd filling for delicious pancakes.

I really love this filling for pancakes; pancakes with curd filling are probably the most common pancake dish on my table! More often, of course, this is a sweet filling (that’s why it’s so popular!), but you can mix cottage cheese with herbs and season with salt - it’s also very tasty!

Let's take a closer look at interesting options for sweet fillings with cottage cheese!

For example, like this -

For the sweet and aromatic curd filling we will need:

• Fresh cottage cheese - 1 pack
• Sugar - 2 tbsp. spoons
• Lemon juice and zest (1-2 tablespoons)
• Vanillin – 1 sachet
• Butter - 50 gr.
• Any berries as desired

Grind the cottage cheese in a bowl to a paste. Add sugar or powdered sugar, vanillin, a spoonful of lemon juice and the zest of half a lemon for flavor. You can add a little heavy cream, sour cream or even melted butter for juiciness, but this is not necessary.

Wrap the filling in a pancake in any way convenient for you. If you like hot, crispy pancakes, wrap them so that the filling does not leak out and fry them in butter.

But you can wrap the pancake in an ordinary open tube so that the curd filling is visible and decorate the top with any fresh berries and, if desired, sprinkle with powdered sugar or sour cream. Very beautiful and elegant!

An even more delicious version of curd filling!

You can take heavy cream and whip it to a stable foam, then gradually beat in powdered sugar and cottage cheese - you get an airy, delicious filling, similar to the most delicate cream for a cake!

Pancakes with cottage cheese filling “Hungarian”.

If you divide the thin pancakes into two portions, coat one with apricot (or any other sweet) jam, and the second with cottage cheese (in addition to the above ingredients, grind one yolk into the cottage cheese), roll them into open tubes, place them on a plate, cutting off the uneven edges, and sprinkle lightly with powdered sugar - you can get such an exquisite dessert - tasty and beautiful.

Filling with cottage cheese and raisins.

You can add a handful of raisins pre-soaked in cold water to the cottage cheese (to speed up the process, soak the raisins in boiling water).

Some people like to add walnuts, others mix cottage cheese with ready-made jam or berries - nothing will restrain your imagination here, except perhaps the lack of the necessary products in the refrigerator... :)

I write approximately the weight for the ingredients - it’s entirely a matter of your taste and the number of pancakes you plan to make. Some people like them very sweet, some don’t, some will get a sour apple, some will get a sweet one, and cottage cheese can taste different - from tender, sweetish, to sourish in taste. Therefore, add sugar according to your desire and taste.

Let's take:

• Fresh cottage cheese - 1 pack
• Apple - 2-3 pcs.
• Sugar - 2 tbsp. spoons
• Cinnamon - 1-2 teaspoons
• Vanillin – 1 sachet
• Butter - 50 gr.
• Lemon optional

First, let's make a common curd base for the filling. Grind the cottage cheese until there are no lumps until smooth. Add 1-2 tablespoons of sugar (powdered sugar is fine), vanillin, maybe a couple of tablespoons of cream or melted butter. But I’ll tell you a secret - everything works out great without them! The apple will give us the necessary juiciness.

Now we can go two ways - add apples inside the pancakes along with the curd filling or place them on top when serving.

When the apples are simmering in a frying pan, it is very good to add a spoonful of lemon juice and a little grated lemon zest for taste - the aroma will be simply unique!

The curd filling for pancakes can be unsweetened. And why be surprised, because cottage cheese is, in fact, the same young, tender white cheese. In combination with herbs and other spicy additives (as in our recipe - with garlic), cottage cheese will add a wonderful piquant taste to our pancakes. Where does the filling get such an unusual reddish color? And this is already a secret ingredient, look at it in the list of products for the filling.

But first, a few words about the pancakes themselves. Since ours will not be sweet, we don’t have to add sugar to the dough at all. But finely chopped greens must be added by mixing them into the pancake dough immediately before preparing the pancakes. The rest are ordinary thin pancakes, which we have already discussed with you more than once, for example, here

But let's get back to the filling. What you need to prepare:

• 100 g cottage cheese
• 6 sun-dried tomatoes, finely chopped
• 4 tablespoons olive oil
• 1-2 teaspoons cumin
• 1-2 cloves of garlic
• 1-2 carrots, boiled or baked, then chopped
• salt and pepper

There is nothing complicated in preparing the filling - we collect all the ingredients from the recipe and mix them in a blender to form a paste. Pre-crush the garlic with a crush. Place the resulting filling on the pancake, roll it into a tight tube, and press lightly to keep its shape. Place on a plate and serve.

Ingredients:

• Ham -200 -300 gr.
• Hard cheese - 200 gr.
• Green onion - bunch
• Dill - bunch
• Salt, black pepper to taste

We cut the ham very finely. Grate the cheese on a coarse grater. Finely chop the greens. Mix everything, salt and pepper to taste. You don’t have to add anything to bind it, because even though the filling will crumble during the cooking process, with further heating and frying of the pancakes, the cheese will melt and bind the filling, making it juicy, aromatic and very tasty.

Wrap the pancakes, preferably in a closed way - an envelope or a closed roll, and fry in a frying pan with a small amount of butter until golden brown.

These pancakes can be stored in the refrigerator for a couple of days, cold, not fried, or can be placed in the freezer for almost any shelf life. Serve them hot and well browned, then the cheese filling will reveal itself in all its delicious glory!

And here is another similar version of this filling -

The filling for breaded pancakes is made from eggs, cheese and ham.

It seems to have almost the same ingredients - but it looks completely different!

How to prepare these pancakes and this filling:

We take all the same ingredients as in the previous recipe, but we will add greens to the pancake dough (only half a bunch of dill or green onions, finely chopped) - and boiled eggs - 5 pieces - to the filling.
Ingredients:

• Ham - 300 gr.
• Hard cheese - 200 gr.
• 5 eggs (4 boiled and 1 raw)
• Dill - 0.5 bunch
• Salt, black pepper to taste
• Breading (crumbs or ready-made breading mixture)

Cooking process:

These are the pancakes with delicious filling and crispy crust - very unusual.

Filling for pancakes with mushrooms - “Pancake bags”

For the mushroom filling we need:

• champignon mushrooms 500 g
• onions 2 pcs.
• processed cream cheese 100 g
• pepper
• greenery
• onion feathers

Let's prepare it like this:

By the way, you can put absolutely any filling in these bags. On a holiday platter, pancake bags look very original and intriguing!

In general, this filling recipe is similar to the very first recipe - pancakes with meat, only we will replace the meat with chicken fillet.

We will need:

• Chicken fillet - 0.7 -1 kg.
• Onions 5-7 pcs.
• Butter 1 tbsp.
• Olive oil -3-4 tbsp.
• for broth Celery roots, parsley, carrots, onion
• Spices - Salt, bay leaf, black pepper, curry, hot pepper

Preparing this delicious filling is very simple, but a little time-consuming. For 30 minutes, boil the chicken fillet in the broth, with the obligatory addition of spices, celery root, parsley and carrots with onions. Cool and turn through a meat grinder.

To prevent the filling from being dry, you need to add more onions. Peel and brown 5-6 onions, or rather, even fry in oil until golden brown. For a delicious chicken filling, a well-fried onion is most suitable! It’s good to add a little curry seasoning here - it goes well with the chicken and gives a beautiful yellow tint to the whole filling. Add salt and pepper to taste. You can add dry chili pepper for flavor.

Mix the prepared onion with the minced chicken, add salt and pepper if there is not enough. Fill the pancakes with filling and fry them on both sides if we plan to serve them immediately. But these pancakes can be frozen in the freezer; they keep their shape well and their taste does not deteriorate after defrosting.

Buckwheat pancakes with cottage cheese and salmon are a variant of fish filling.

Still, I decided to insert another recipe for pancakes, which has not yet been described anywhere - a recipe for buckwheat pancakes. And the filling for it will be made from delicious fish - lightly salted salmon with cottage cheese. Mmmm... it's very tasty!

To get such beautiful and tasty buckwheat pancakes, we will have to tinker with the dough (yeast dough). But don’t be afraid of difficulties, everything is not at all difficult for experienced cooks like you and me :) But it will take much more time than if we were preparing ordinary quick pancakes without yeast.

Let's take:

• 2 tbsp. buckwheat flour
• 3.5-4 tbsp. milk
• 3 eggs
• 12.5 gr. fresh yeast
• 0.5 tsp salt
• 2 tsp Sahara
• 2 tsp butter, melt
• 3 tbsp. vegetable oil

For the filling we'll take:

• 200 g homemade cottage cheese
• 2-3 tbsp. l. sour cream
• half a bunch of dill
• 250-300 g lightly salted salmon

How to wrap spring rolls beautifully and quickly - Video Tip.

It's probably time to stop... Although there are a lot of recipes for pancake fillings! Enjoy your tea with pancakes and enjoy your time at the stove. Do everything in the mood and your pancakes, stuffed with a wide variety of fillings, will certainly turn out great!

Stuffed pancakes are a fragrant, filling and tasty dish loved by many adults and children. Pancakes with minced meat are very appetizing, but various vegetables, fresh fruits, mushrooms, cottage cheese or rice are also suitable for filling. You can quickly and easily bake this wonderful treat in your kitchen or prepare such a snack for future use by freezing it in the freezer.

Pancakes stuffed with meat are an excellent option for everyday and holiday tables. It is best to prepare the filling from pork - it will make the dish more tender and piquant.

Required Products:

• wheat flour – 0.35 kg;
• eggs – 3 pcs.;
• whole milk – 750 ml;
• sunflower oil – 35 ml;
• salt – 4-5 grams;
• sugar – 30 grams;
• minced pork – 0.3 kg;
• bulb;
• parsley, dill - 5-6 sprigs.

Cooking:

1. First you need to prepare the dough. In a deep bowl you need to combine milk, eggs, sugar and salt. Mix the products thoroughly.
2. Then add flour in small portions, continuing to stir the mixture. When the lumps of flour are completely dissolved, add sunflower oil to the dough.
3. Take a frying pan, grease it, put it on the fire and heat it up.
4. Pour some dough into it and fry the pancake on one side and the other. Bake the required number of products in this way.
5. Now you need to prepare the filling for minced pancakes. Mix the pork with salt and pepper and then fry in oil.
6. Chop the onion, add to the minced meat and simmer for another 15 minutes. At the end of frying, add chopped herbs - you get the perfect meat filling for pancakes.
7. You need to start stuffing the treat. Place some of the stewed meat in the middle of the baked flatbread, then cover it on both sides and roll it into a tube.

A delicious appetizer is ready. You can fry the pancakes on both sides or bake them in the oven. Serve with sour cream.

With zucchini

A delicious dish with an original filling that everyone in the household will definitely appreciate during a family meal. And the combination of hearty pancakes with zucchini and dairy products gives the treat a fresh taste and appetizing appearance.

Required Products:

• flour – 250 grams;
• milk – 200 ml;
• eggs – 2 pcs.;
• butter (butter) – 20 grams;
• salt, sugar - to your taste;
• cottage cheese – 150 grams;
• zucchini (small size) – 1 pc.;
• boiled meat – 100 grams;
• cheese (hard) – 170 grams;
• garlic pepper – 4 grams.

Cooking:

1. In a large bowl, mix eggs, salt, milk, sugar and melted butter. Then pour in the flour and dissolve it well, whisking the mixture with a whisk. When the dough becomes homogeneous, you can start baking pancakes.
2. You need to fry them in a hot frying pan on both sides until all the dough is used up. Place the finished pancakes on top of each other.
3. Wash and cut the zucchini into strips, add salt, then place in a pan with butter and simmer for about 15 minutes.
4. Place the finished zucchini in a bowl, add cottage cheese, meat and grated cheese. Then add garlic pepper and stir.
5. Place the filling into the cooled pancakes and then roll them into an envelope.

The stuffed appetizer can serve as a complete breakfast before the start of a busy day or is perfect for lunch.

With rice added to the filling

Guests who come for dinner can be fed stuffed pancakes with rice and meat added to the filling. Chopped boiled veal with crumbly cereal are perfectly combined products, thanks to which the treat acquires a refined and unique taste.

Required Products:

• chicken eggs – 3 pcs.;
• flour – 450 grams;
• soda – 5 grams;
• water – 450 ml;
• milk – 0.5 liters;
• rice (long) – 80 grams;
• sugar – 20 grams;
• salt – 10 grams;
• oil (refined) – 35 ml;
• meat (beef or veal) – 600 grams;
• broth – 200 ml;
• onions – 2 pcs.;
• ground pepper – 4 grams.

Prepare pancakes with minced meat and rice:

1. Boil the beef in salted water, then cool and grind in a meat grinder.
2. To make the dough, you need to take eggs, mix them with water and milk, and then mix with a whisk. Add sugar, soda, butter, salt to the resulting liquid, add flour and beat using a mixer.
3. Let the dough rest for about 25 minutes, then bake thin pancakes.
4. Cut the boiled meat into small cubes and fry until golden brown.
5. Wash the onion, peel it, cut it and add it to the fried meat. Then add broth, spices and simmer for 8 minutes.
6. Rinse the rice well, put it in a saucepan, add water and cook. Then cool.
7. Mix the cereal and fried meat, then wrap the resulting filling in pancakes.
8. Fry the appetizer in sunflower oil on both sides.

The treat is ready, you need to put it on a beautiful dish and decorate with chopped herbs. You can serve hot sauce with the meat pancakes.

Cooking with potatoes

A fragrant and nutritious delicacy that children will surely enjoy with its delicate taste. In addition, preparing pancakes with potatoes and meat is not at all difficult, so even a novice cook can easily master this recipe.

Required Products:

• flour – 250 grams;
• chicken eggs – 2 pcs.;
• refined oil – 25 ml;
• fresh milk – 580 ml;
• salt - to your taste;
• sugar – 20 grams;
• potatoes – 0.7 kg;
• minced meat - the same amount;
• bulb;
• butter fat – 23 grams;
• garlic – 2 cloves;
• allspice – 1-3 grams.

Cooking:

1. To prepare the dough, you need to break the eggs into a plate and remove the yolks. Then add salt and sugar to them and beat well.
2. Pour milk into the resulting mixture and add flour, stirring constantly. When it is completely dissolved, add sunflower oil.
3. Whisk the egg whites, then carefully pour them into the dough and stir until smooth.
4. After this, you can start baking pancakes. We must try to make them thin and elastic.
5. Peel, wash and boil the potatoes.
6. Fry the minced meat until half cooked.
7. Peel the garlic and onion, rinse with water and chop. Place the onion in a frying pan with oil and fry until light brown.
8. Make mashed potatoes from the finished potatoes, mix them with meat, season with garlic, pepper, butter and fried onions.
9. Now you need to fill the pancakes, roll them into a triangle and fry the appetizer in a frying pan.

Stuffed pancakes with potatoes go well with fresh vegetable salad, adjika or ketchup. The delicacy can be consumed both hot and cold.

Pancakes with minced meat and mushrooms

Pancakes with an exquisite filling of mushrooms and meat will conquer even the most sophisticated gourmets. This luxurious dish is perfect for a lunchtime snack or can be a wonderful treat for a family celebration. We will knead the dough using kefir, take a liter of low-fat product.

You will also need:

• flour – 280 grams;
• olive oil – 45 ml;
• sugar – 35 grams;
• salt – 3 grams;
• eggs – 2 pcs.;
• minced meat – 0.6 kg;
• bulb;
• carrots – 100 grams;
• oyster mushrooms (fresh) – 250 grams.

Cooking:

1. Combine the eggs with granulated sugar, salt and beat well with a fork or whisk. Pour kefir and flour into them and mix. You need to try to make the dough liquid, otherwise the products will turn out thick.
2. Now we need to bake pancakes. To do this, pour a little dough into a hot frying pan, greased with lard, let it spread along the bottom and fry on both sides. When the flatbreads are ready, they need to be placed in a plate and cooled.
3. To prepare the filling, you need to take the minced meat, put it in a frying pan and fry until half cooked.
4. Cut vegetables, combine with meat and simmer for 15 minutes.
5. Wash the oyster mushrooms and cut into cubes. Place them in a separate frying pan and fry in olive oil.
6. Combine the minced meat with mushrooms, add salt, season with spices and mix.
7. Place the filling on the baked flatbreads and roll it up to form a tight roll. Then all products must be fried until a brown crust forms.

Pancakes with minced meat and mushrooms should be eaten hot, with your favorite sauce or mayonnaise.

A very aromatic treat is made with a filling of champignons, honey mushrooms or milk mushrooms.

Recipe with egg

Products with added eggs are much tastier than traditional pancakes with meat. This snack can be an excellent breakfast that will energize you for the whole day or a full dinner at home.

Required Products:

• water – 200ml;
• milk – 180 ml;
• salt - to your taste;
• vegetable oil – 100 grams;
• eggs – 2 pcs.;
• bulb;
• flour – 450 grams;
• boiled meat (any) – 650 grams;
• eggs (boiled) – 5 pcs.;
• broth – 45 ml;
• rice – 120 grams;
• butter – 40 grams;
• pepper, spices – 3-4 grams.

Cooking:

1. Place water, raw eggs, milk, salt, flour in a blender and beat.
2. Take a frying pan, grease it, heat it and start baking pancakes. Place the finished products in a plate and cover with a towel.
3. Sort the rice, add water and cook. Cool the finished cereal.
4. Cut the onion into cubes and fry in oil.
5. Grind the meat using a meat grinder. Grate the boiled eggs and mix with the minced meat. Then add fried onions, broth, rice, pepper, salt and stir.
6. Now each flatbread needs to be filled with filling and rolled into a neat roll.
7. Fry the products on both sides in a frying pan.

The meal with minced meat, rice and egg is ready; it is best served with sour cream sauce. Garnish the finished dish with parsley sprigs.

Required Products:

• minced chicken – 0.9 kg;
• bulb;
• milk – 700 ml;
• eggs – 4 pcs.;
• vegetable oil – 100 ml;
• flour – 270 grams;
• sugar – 20 grams;
• cheese – 70 grams;
• greens – 1 bunch;
• salt, pepper, spices – 5 grams.

Cooking:

1. First you need to prepare the filling. You need to take the onion, peel it and cut it into small cubes.
2. Place the chopped vegetables in a heated frying pan and simmer lightly. Then add minced chicken to the onion and fry for about 20 minutes. Season the finished filling with salt, pepper and spices.
3. To make the dough, you need to mix milk, eggs, sugar, salt and flour and beat thoroughly. Add 20 ml of oil to the resulting mixture and bake pancakes from it.
4. Allow the finished flatbreads to cool, and then begin stuffing them. To do this, put the filling on the pancakes and roll it up into an envelope.
5. Now the products should be laid out on a baking sheet covered with parchment, grated cheese should be poured on top and the pieces should be placed in the oven, preheated to 190 degrees.

You can choose any meat, taking into account your own preferences, but there are several secrets that will help make the filling much tastier:

1. Finely chopped garlic and green onions will add extra flavor to the ground beef.
2. To give the meat a delicate, creamy taste, you can add one tablespoon of sour cream or cream to the finished filling.
3. You can use several types of meat to stuff pancakes. It is especially juicy and lower in calories from pork and chicken.
4. Cheese added to the poultry filling will make it taste very pleasant.
5. A wonderful option is the filling of boiled meat (chopped) with the addition of fried onions and carrots.
6. If you add a little tomato paste to the minced meat during the frying process, it will acquire an original, sweet and sour taste.

It is recommended to season the minced meat for pancakes with your favorite spices and herbs. And in order for the filling to turn out without pieces and to become similar in consistency to pate, you need to grind the minced meat in a blender. You can come up with your own combination of ingredients for the filling, the main thing is to cook the pancakes in a good mood and then they will definitely turn out delicious.

Traditional pancakes with meat are held in special esteem in our family, but, unfortunately, I do not have the opportunity to cook such pancakes often. Therefore, I prepare a simplified version - minced pancakes.

Despite the simplicity of these pancakes, the dish turns out incredibly tasty and satisfying, and my family affectionately calls these pancakes “chebureks”. Of course, these are not chebureks, but that doesn’t make the minced pancakes any less tasty.

The most time-consuming part is to bake thin pancakes, which, by the way, can be done in advance, and store them in the refrigerator or freezer. Minced meat for pancakes is used raw; it can also be made in advance and stored in the freezer. The filling for minced pancakes is quick and easy to prepare; you can also make it in advance.

The results are juicy, flavorful and easy to prepare pancakes with minced meat. Try it and maybe these pancakes will become your favorite too. So, actually, the process itself is how to cook pancakes with minced meat.

Ingredients:

For pancakes:

• Milk 0.5 l
• Eggs 5 pcs.
• Flour 2 cups
• Vegetable oil 2 tbsp.

For filling:

• Minced meat 500 gr.
• Onions 1 pc.
• Water 3 tbsp.
• Salt and pepper
• Egg 1 pc.

How to cook pancakes with minced meat:

You need to bake thin pancakes in advance according to your favorite recipe. Any pancakes will do: kefir, milk, eggs, and even water. For my recipe, I baked pancakes with milk and eggs.

With the advent of an immersion blender in the kitchen, the entire process of kneading pancake dough takes no more than two minutes. Beat eggs into a large bowl, pour in milk, add flour, vegetable oil and salt. Mix everything first with a spoon so that the flour does not become dusty. Then turn on the immersion blender and beat until smooth. The dough turns out smooth, without a single lump - in 2 minutes!

Grease the pancake pan with vegetable oil; I do this with a silicone brush. Place the frying pan on the fire and heat it well. Reduce heat and pour in the first portion of dough using a ladle.

Bake the pancake on both sides. Place the pancake on a plate and pour in the next portion of dough.

It should be noted that we lubricate the frying pan with oil only once - at the beginning, all subsequent times we do not add oil to the frying pan.

You can see a step-by-step recipe with photos on how to bake pancakes with milk.

We've sorted out the pancakes, now let's move on to the filling.

How to make minced meat filling for pancakes:

Cut the onion into cubes and fry in vegetable oil until golden brown.

Pour the minced meat into a bowl, add salt, pepper and fried onions.

Mix the minced meat with a spoon, add three tablespoons of cold boiled water so that the minced meat is homogeneous and spreads well on the pancakes. That's all! The filling for minced pancakes is ready for further use!

Place about 1 tablespoon of meat filling on the pancake and spread it over half of the pancake. We try to distribute the minced meat in as thin a layer as possible. If it doesn't work, add more water.

Cover the pancake with half without filling.

And fold this “crescent” in half.

These are the envelopes you get.

In this form, pancakes can be stored in the refrigerator, or sent to the freezer.

Before serving, we will fry the minced pancakes as follows:

Beat the egg in a separate bowl (at the rate of 1 egg for 4 pancakes).

Dip each pancake into egg on both sides and place in a heated frying pan with vegetable oil.

There is nothing tastier than Russian home cooking. Each housewife will bake pancakes according to her own secret recipe. So I want to tell you my secret of making delicious pancakes.

Method of preparation: Pancakes with minced meat and eggs

	First prepare the pancakes. Beat the eggs in a bowl with a whisk, add salt, vegetable oil, sugar.
	Add milk and a spoonful of soda, mix thoroughly. Without ceasing to stir, add flour in small portions. Stir until smooth.
	In a preheated frying pan, fry the pancakes on both sides, greasing the pan each time.
	Now set the pancakes aside; you can cover them with a lid or a towel to make them softer and then easier to wrap.
	Now prepare the filling: Finely chop the onion and fry in vegetable oil.
	Add the ground beef to the pan, be sure to defrost it (if you took it out of the freezer).
	Fry the minced meat and onion over fairly high heat until the excess water has boiled away, then cover the frying pan with a lid, reduce the heat and simmer for about twenty minutes.
	At this time, hard boil 2 eggs. Finely chop the greens. When the minced meat is cooked, grate the chicken eggs into the frying pan on a coarse grater, add herbs, pepper and salt.
	Mix everything well. The filling is ready! When the filling has cooled a little, wrap it in pancakes. The pancakes are ready and can be served.

Tip: you can additionally fry the pancakes in a frying pan or bake them in the oven. Experiment with the filling, eat for your health!

Ingredients

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

Preparation

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

2. Chicken

Ingredients

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

Preparation

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

Ingredients

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

Preparation

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

4. Hepatic

Ingredients

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

Preparation

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

5. Sausage

Ingredients

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

Preparation

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

Ingredients

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

Preparation

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

7. With salmon and dill

Ingredients

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

Preparation

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

8. With salmon and mascarpone

Ingredients

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

Preparation

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

9. Crab

Ingredients

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

Preparation

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

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

10. Egg

Ingredients

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

Preparation

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

11. With fried egg and ham

Ingredients

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

Preparation

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

12. Cheese with spinach

Ingredients

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

Preparation

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

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

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

13. Cheese with broccoli

Ingredients

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

Preparation

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

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

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

14. Cheese spicy

Ingredients

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

Preparation

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

15. Curd and cream

Ingredients

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

Preparation

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

16. Curd with raisins

Ingredients

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

Preparation

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

17. With goat cheese

Ingredients

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

Preparation

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

18. Mushroom

Ingredients

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

Preparation

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

19. Mushroom with cheese sauce

Ingredients

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

Preparation

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

20. Cabbage

Ingredients

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

Preparation

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

21. Beetroot

Ingredients

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

Preparation

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

22. Zucchini

Ingredients

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

Preparation

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

23. With bell pepper

Ingredients

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

Preparation

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

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

24. Nut

Ingredients

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

Preparation

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

25. Chocolate

Ingredients

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

Preparation

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

26. Caramel with strawberries and almonds

Ingredients

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

Preparation

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

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

27. Honey

Ingredients

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

Preparation

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

28. Banana

Ingredients

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

Preparation

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

29. Orange

Ingredients

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

Preparation

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

30. Lemon with meringue

Ingredients

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

Preparation

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

31. Apple

Ingredients

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

Preparation

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

32. Berry mix

Ingredients

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

Preparation

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

33. Blueberry

Ingredients

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

Preparation

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

34. Peanut butter and banana

Ingredients

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

Preparation

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

35. Grapefruit

Ingredients

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

Preparation

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

36. With mascarpone and lemon cream

Ingredients

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

Preparation

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

37. Tiramisu

Ingredients

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

Preparation

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

38. With honey and rosemary

Ingredients

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

Preparation

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

39. Salted caramel

Ingredients

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

Preparation

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

40. With avocado and cocoa

Ingredients

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

Preparation

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

Bonus: how to wrap pancakes

As many as 10 options for different fillings.

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