Thin pancakes with milk and meat filling. Pancakes with meat

Meat filling for pancakes is the most popular in our country. We can say that such a dish has become the hallmark of our country.

Minced meat for pancakes is suitable for any type of dough, the main thing is that it is not salty. Fermented milk products, mineral water, boiling water or milk can be used as the basis for the batch.

The filling for pancakes with meat is the most high-calorie, but its taste is really wonderful, and therefore, sometimes, you still need to treat yourself to such a delicacy.

It is customary to dilute the standard version of the dish with various additives. Preparing the filling is not at all difficult, just like baking the pancakes themselves. In this article, I have prepared for you a selection of recipes for meat fillings that will allow you to diversify the taste of your favorite snack.

I tried to attach a photo to each one. After reading the information, you will no longer have questions about how to make meat filling for pancakes at home yourself.

Juicy meat filling

Ingredients: 1 kg minced meat; 70 gr. rice; 2 pcs. Luke; rast. butter etc. oil; salt.

Cooking algorithm:

Place the minced meat and onions on the surface of a hot frying pan, add salt and pepper. Fry over medium heat for about 30 minutes.
Add rice to the water in the pan and cook for 15 minutes. I rinse the rice under running water. I put the rice in the minced meat and add slurry. oil.
I stir. The mixture is ready. You can stuff pancakes. One pancake takes about 1 tbsp. fillings. It is advisable to form envelopes from pancakes.

Can be served warm, topped with sour cream or sauce. oil The appetizer will be no less tasty when cold, so feel free to serve it to your guests.

With mushrooms and meat

This set of products goes well with a pleasant soft pancake dough. The filling recipe with meat and mushrooms has been tested for years and is used by many.

Look in the photo how beautiful the filling for homemade pancakes with meat turns out to be; mushrooms really decorate it not only aesthetically, but also in terms of taste.

Components: 1 pc. onion; 1/3 kg minced meat; 100 gr. St. mushrooms (better take champignons); rast. oil.

Cooking algorithm:

For minced meat, you need to peel the onion and chop it. Then fry in a frying pan with a small amount of vegetable matter. oils
I put the minced meat into the prepared roast and break up the whole mixture with a fork. Before turning off the heat, salt and pepper the mixture to your taste.
At this moment, I cut the mushrooms and add them to the pan and simmer for a few minutes. The minced meat should be allowed to cool slightly.
I fill the pancakes by folding them into envelopes. It turns out really very tasty. Especially if you top your pancakes with sour cream.

Meat filling with eggs

This meat filling recipe is in no way inferior to others. Meat and boiled egg go well together.

Components: 2 pcs. onion; 1/3 kg meat; 4 pcs. chickens eggs; rast. oil.

Cooking algorithm:

I boil 4 pcs. chickens eggs I fry the minced meat mixture in a frying pan along with the onions.
I mix the ingredients together, chopping the eggs first.
I put the mixture in the center of the pancake, rolling it up into a roll. I serve pancakes with meat warm.

It will be very tasty to drink black tea or a glass of kefir with it.

Chicken filling

The recipe suggests preparing a delicate and tender filling. But that's not all, it's also dietary. Therefore, it is worth taking note of this cooking method for all those who are watching their figure.

Ingredients: a couple of chicken thighs; 1 piece onion; 2 tbsp each sour cream and rast. oils; spices and salt.

Cooking algorithm:

I take the skin off my thighs. Salt and pepper, coat with sour cream. In this form, I put it in a bowl and cover it with food. film and put it in the refrigerator. The meat should stand there for about 2 hours.
I take the meat out of the cold and fry it. oil in a frying pan.
In a separate frying pan, I fry the onion, finely chopping it first.
Mix the meat and onions together. I add 1 tbsp mixture of minced meat and meat. to the center of the pancake. I make a roll, hiding the sides of the pancake inside.

Boiled meat filling

The recipe suggests preparing a rather unique filling. Pancake dough should be mixed with whey or boiling water. Don't put a lot of sugar in the batch.

Components: 400 gr. meat pulp; bay leaf; sl. oil.

The cooking algorithm is very simple:

The meat needs to be boiled in salted water with a bay leaf, you can add a couple of black peppercorns.
I grind the finished product in a blender bowl. Be sure to add a little salt. oil so that the minced meat is not dry. I'm making pancakes.

You can roll them into a roll or an envelope. This item is at your discretion.

Cheese and meat

The dish would be appropriate for breakfast or as a snack. You can make it in just 20 minutes, along with baking pancakes.

Ingredients: 0.5 kg minced meat; 1 piece onion; salt; sl. oil; 300 gr. TV cheese.

Cooking algorithm:

I fry minced meat and finely chopped onion in saucepans. This should take about 10 minutes.
I grate the cheese on the large side of the grater. I mix all the ingredients together.
I'm going to stuff the pancakes with 1 tbsp. delicious filling.

Meat filling with cabbage

Very tasty minced meat, perfectly combining chicken meat and stewed cabbage. I would recommend baking pancakes using the custard method.

Ingredients: ¼ part of a head of cabbage; 0.5 kg chicken minced meat; 1 piece onion; basil, salt, spices and vegetable matter. oil.

Cooking algorithm:

In warmed up with rast. I fry the minced meat in a saucepan in oil, then add finely shredded cabbage. The mixture needs to simmer for 25 minutes. Be sure to add salt and pepper to your taste.
I use the finished mixture to fill pancakes. We must admit that the snack turns out to be satisfying, and even the kids will like it.

Combine minced meat with a lot of different products. To make the additive look more aesthetically pleasing in a pancake, it is worth shaping the cake in the form of an envelope or roll. Here you should also rely on your own wishes.

You may want to cut the pancakes like rolls. This is also a great option for serving pancakes to the table when guests arrive. There are actually quite a few options.

Cooked pancakes can be served even a couple of hours after they were made. If you want the dish to be hot, you can reheat it on a simmer. oil in a frying pan or use the microwave.

If you fry in a frying pan, try dipping the pancakes in the whipped chicken mixture. eggs The result will be finger-licking good. You can also heat the pancakes in the oven at 200 degrees. 5 minutes of baking will be enough.

My video recipe

Pancakes stuffed with meat or minced meat are simply delicious! Especially if you made the filling and pancakes yourself! Try it - it's easy!

Salt - 1.5 tsp.
Minced meat - 0.5 kg
Rice - 70 gr.
Onions - 2 pcs.
Spices for meat - to taste

Fry finely chopped onion.

Add minced meat, salt and spices to taste to the onion.

Fry everything together over medium heat until done.

At the end, add pre-cooked rice.

Stir, the filling is ready.

Place the pancake with the back side up and place a little filling closer to one edge.

Cover the filling with the right and left edges.

Then we begin to roll the pancake into a tube.

Place the finished pancake with the fold down.

As you fry the remaining pancakes, stuff all the pancakes in this way.

Recipe 2: Filling for pancakes with minced meat and eggs

onions
500 grams ground beef
2 hard boiled eggs
sunflower oil for frying
fresh herbs
salt, ground pepper - to taste

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 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.

Recipe 3: How to prepare meat filling for pancakes

3 medium onions;
1 carrot;
2 eggs;
600 g pork;
vegetable oil for frying;
salt and pepper to taste.

Boil the pork until cooked, remove it from the broth, place it on a plate and let it cool. The broth is suitable for preparing other dishes.

When the meat has cooled a little, pass it through a meat grinder or grind it using a blender. You can add a couple of tablespoons of broth to the meat.

Chop the onions and carrots.

Pour a few tablespoons of vegetable oil into a frying pan and fry the vegetables until soft and yellow.

Pour the meat into the frying pan with the onions and carrots and fry a little until an appetizing golden crust appears on the grains.

Boil the eggs until tender, cool under cold running water and peel. Grate on a coarse grater.

Place the minced meat in a bowl again, add the grated egg, salt and pepper to taste and mix everything.

Recipe 4: Meat filling for pancakes made from boiled meat

700 grams of beef must be boiled and cooled in advance.
When the meat is ready, you should take care of the onions: peel 2 medium onions and then finely chop them.
Heat the oil for frying in a frying pan, add finely chopped onion and bring it to readiness (it should become “rodgy”).
All prepared ingredients are passed through a meat grinder. Season the resulting minced boiled beef with fried onions with pepper and salt to taste. Mix everything well.

We bake pancakes from batter for pancakes, for example, according to. For each pancake you need to put the prepared meat filling and wrap it in an envelope, tube or bag.

Next, melt a small piece of butter in a frying pan and dip each pancake in the melted butter. After that, place them on a frying pan or baking sheet in one layer. Cover the frying pan with a lid and simmer over low heat so that all the pancakes are heated through and warm. Cover the baking sheet with foil and place it in an oven preheated to 180-190 degrees for about five minutes for the same purpose.

It will be very tasty if you serve pancakes with meat filling with sour cream.

Recipe 5: Juicy and tasty meat filling for pancakes

The meat filling for pancakes made according to this simple recipe is prepared from raw meat. It is because of this cooking technology that minced meat turns out very juicy and tasty. Step-by-step recipe with photos.

Meat - 650 grams (this can be stewed pork, beef, or boiled chicken)
Butter - ½ tbsp. spoons
Onion - 1-2 tbsp. spoon (finely chopped)
Eggs - 6 pieces (boil, finely chop or grate)
Sour cream - 2-4 tbsp. spoons
Salt/pepper - To taste
Broth - 200 grams (the one that will remain when you boil the meat)

Grind the cooked meat in a food processor or blender. You can also use a meat grinder.

Melt the butter in a frying pan, fry the onion until golden brown, seasoning it with salt and pepper to taste. Finely grate the hard-boiled eggs. Mix meat, eggs with fried onions and pour in a little broth. Mix all ingredients.

Wrap the spring rolls in an envelope.

Recipe 6: How to make minced meat filling for pancakes

minced chicken - 1 kg;
thin pancakes - any quantity;
onions - 3 pcs.;
chicken eggs - 5 pcs.;
salt - to taste;
ground black pepper- to taste;
rast. frying oil- 50 ml.

Fry minced chicken with onions in sunflower oil. At the end of cooking, add salt and pepper to taste.

Divide the finished minced meat into 2 parts. Leave the first part as is, add boiled and chopped eggs to the second.

We fill the pancakes with the resulting minced meat and roll them as you like.

Since I get a lot of pancakes (you can’t eat that much at once), I freeze some of them in the freezer, this is very convenient for a quick breakfast. Before serving, fry in a frying pan on both sides until golden brown.

Recipe 7: Meat filling for pancakes made from minced meat and rice

700 grams of fresh meat (400 beef and 300 pork).
200 grams of onion and a little vegetable oil for frying
100 grams of rice
30 grams of dill
Spices to taste

Grind fresh, chilled meat in a meat grinder. The minced meat must be mixed! Otherwise, it will turn out to be very high in calories and very fatty, in the literal sense.

Simmer the minced meat over medium heat until cooked. First in its own juice, and then with the addition of a small amount of vegetable oil. Be sure to add salt and pepper.

Peel the onion, chop it and fry it in vegetable oil until golden brown along with dill. Add onion to the general minced meat without oil. To do this, simply tilt the pan with onions and let the oil drain.

Boil the rice until cooked, add salt to the water in which the rice is cooked.

Mix boiled rice, fried onions and fried minced meat thoroughly.
The meat filling is ready.

Recipe 8: How to make pancake filling from minced chicken

The filling can be made from ready-made minced chicken, fried in vegetable oil, or use a dietary version of minced boiled chicken. To do this, cook chicken meat with onions, carrots, salt and your favorite spices. Cooking time depends on the size of the chicken - from 30 to 50 minutes. The resulting broth can then be wonderfully used to prepare another dish.

Scroll the boiled meat into a deep bowl through a meat grinder.

Fry chopped onions in vegetable oil until a pleasant golden-brown color. Don't forget to add a little salt to it.

Add fried onions, finely chopped herbs and soy sauce to the boiled minced meat and mix everything. If desired, you can season the filling with ground pepper or any other spices.

By the way, the recipe for minced chicken pancakes can be varied by adding other ingredients to the filling. They can be rice or mushrooms. You can add chopped boiled egg or cereal such as sago. You can add different colors to the minced meat with pre-cooked and finely chopped carrots or bell peppers. Some people add broccoli for added health benefits. There are many options, use any.

Minced chicken pancakes will be on the table faster if, while cooking the meat and preparing the filling, you simultaneously knead the dough and bake the required number of pancakes.

Hello and welcome to empanadas! My friends, I want to say that today you successfully visited us and will not leave empty-handed! At a minimum, take a couple of necessary tips into account. After all, you have never eaten such delicious pancakes with meat filling, honestly!

Excuse me for my self-confidence, and that I am judging by myself. You know, I just recently learned the secret of the juiciest meat filling, which does not fall apart and literally melts in your mouth. And I was so naive and thought that I knew everything about pancakes! But no, the pancake world can be opened endlessly. Let's do this. I think you are already eager to find out what I want to surprise you with, what secrets of the meat filling for pancakes to reveal. How to properly make thin pancakes with meat. And at the same time, let’s remember how to bake thin pancakes with milk.

So, today we have meat on the menu. We will prepare a juicy filling from beef. Let's put together a set of products and in the process we will reveal all the secrets and subtleties of pancake making.

To bake thin pancakes you need to prepare

Milk – 0.5 l.
Eggs – 3 pcs. (if you get small ones, take 4 pcs.)
Flour – 180 gr.
Sugar – 1 tbsp. l.
Salts – 0.5 tsp.
Vegetable oil – 2 tbsp. l.
Butter for frying the finished product - gr. 100
Sour cream for serving - gr. 150 – 200.

For the filling

Beef pulp – 700 gr.
Onion - one large piece.
Butter - gr. 20
Flour – 1 tbsp.
Spices (laurel, black and peppercorns, and ground)
Vegetable oil for frying
Salt.

To make it easier for you to navigate, we will highlight both preparing delicious meat filling and baking thin pancakes. But be sure to start the process with the filling. After all, beef is such a thing that bringing it to readiness requires a certain amount of time, especially if you come across meat of a considerable age, as was the case in my case.

How to prepare juicy filling for beef pancakes

First, cut the pulp. No need to grind. Each piece should be approximately 50 grams.
Fry the meat in a heated frying pan. Already at this stage, you can add pepper to make the filling more flavorful. But I recommend adding salt a little later, so that the meat is softer. Make sure that the meat is free in the pan. Each piece should be well fried. If you have small dishes, it is better to fry in several stages. At this stage, the meat should have a golden brown crust. There is no need to bring it to readiness.
Now our task is to make the pieces of meat soft. Place it in a saucepan or stewpan. Add enough hot boiled water to cover the pieces almost completely. Now add some salt, throw in a bay leaf, a few black peppercorns and allspice. Let's put the dishes on moderate heat and bring the meat to readiness, which we will determine a little later using a knife blade.
When the meat reaches the desired condition, we will remove it with a slotted spoon. And we will strain the resulting broth. It will still be useful to us.
Grind the cooled meat using a meat grinder or food processor.
Finely chop the onion and fry in vegetable oil until lightly browned.
Add butter and stir.
Now let's add a spoonful of flour here and stir. The flour should lightly fry and merge with the onion.
Place the twisted meat into the frying pan and stir.
Let's pour in some broth. Stir and let the mixture simmer over low heat. It should thicken and have such a consistency that it could be wrapped in a pancake. Please note that it will thicken even more as it cools.
Now is the time to taste the filling with salt and pepper. Add if necessary.
Once ready, let the filling cool.

Do you now understand what the main secret of delicious meat filling is? That's right, in a small amount of flour and broth. They hold the meat product together and prevent it from falling apart. And we make incredibly juicy and tasty beef pancakes! Yes, however, with any other meat.

How to bake thin pancakes with milk

Crack the eggs in a deep bowl with the addition of salt and sugar. A mixer will help you do this well and quickly.
Add a third of the milk to the egg mixture and stir, or vice versa.
Add sifted flour, stirring with a spoon.
You can add a little more milk. The dough at this stage should be so thick that it can be beaten with a mixer or whisk. These kitchen helpers will make the dough smooth, without a single lump of flour.
Now you can pour in the remaining milk and stir. The pancake batter should be quite thin. Slightly thicker than heavy cream. Only then will the pancakes turn out thin and holey.
Pour in 2 tbsp. l. vegetable oil, stir.
Let the finished dough rest for about 15 minutes. At this time, the flour will give up its gluten, and the ingredients will merge into a single whole.
Heat the pan thoroughly. This is a very important nuance. On a poorly heated pan, your first pancake will definitely turn out lumpy.
Now look. I have a wonderful pancake pan, so I don't grease it with vegetable oil before baking the first pancake. And you look at your circumstances. And if in doubt, it’s better to lubricate it just to be sure. Subsequently, this will not be necessary, since we have added the required amount of fat to the dough.
Pour a small amount of dough into a heated frying pan. Using circular movements of your hand, distribute it over the entire surface. Look, neat holes immediately appear on the pancake! Everything is great!
Bake the pancake on one side until lightly browned, then turn over to the other side.
And now there’s one more nuance! For pancakes with meat filling, the second side does not need to be heavily browned. After all, we will fry the finished product. This way they will look more attractive, you will see this later.
Transfer the fried pancake to a flat plate with the rosy (!) side up. Add the filling and wrap it carefully. Our rolled pancake turned out to be white in color, that is, not very fried.
Fry the finished pancakes in butter on both sides before serving. How handsome they turn out, listen! With a delicious golden brown crust that stands out attractively against a light background. That's why we didn't brown the other side too much!

Hurry up, take the sour cream out of the refrigerator, and serve the pancakes with meat while they are piping hot! Well, is it delicious? Did I deceive you?

Advice from personal experience: sugar and salt in pancakes are a delicate matter. Who likes it how? I recommend using the suggested amount and adjusting if desired with the first pancake. For example, I always do this. I baked the first one and tried it. I added what was missing. Or, on the contrary, I diluted it with milk if I overdid something. Anything can happen, so why hide it?

Recipe for pancakes with meat fried in a frying pan

Let's continue the theme of pancakes with meat by preparing the filling from meat fried in a frying pan. You can use beef, pork, turkey and chicken. As they say, what are they rich in?

We will bake thin and holey pancakes according to the above proportions. By the way, from the specified quantity I got 17 excellent pancakes. And you can adjust the amount of ingredients according to your needs. The main thing here is to maintain the percentage of products to obtain really thin pancakes.

Fry the pancakes according to the first recipe: on one side they are more rosy, on the other less so.

To prepare the juiciest filling, we will prepare

Meat – 800 gr. (I used veal pulp, you can use any other if you wish)
Large onion
Vegetable oil ml. 50
Salt and ground black pepper to taste
Milk ml. 50-70
Flour 1 tbsp. l.
Butter gr. 100
Sour cream for serving gr. 150.

Step-by-step preparation of tender meat filling for pancakes

Let's prepare the meat. Cut it into large pieces, 50 grams each.
Add milk to the future filling and mix. Let the mixture boil for min. 5-7 on low heat. It should thicken.
Let the resulting thick sauce cool slightly and pass it through a meat grinder. It is very convenient to perform this procedure on a combine. If anyone has such an assistant in the kitchen, then use it.
We will definitely try the twisted filling. After all, she is the key to our successful pancake event.
Place the filling on the browned side and wrap the pancake. Fry on both sides in a mixture of vegetable and butter. Serve with sour cream and surprise everyone with tender, juicy pancakes. Bon appetit!

Boiled meat pancake filling

Pancakes with boiled meat also turn out wonderful. And it's also very economical. I cooked rich borscht in the broth, and for the main course, delicious pancakes with meat filling. How to do this? Easily!

Grind the boiled meat in a meat grinder.
Fry the chopped onion in vegetable oil.
Combine meat with onion, mix.
Fill the pancakes and wrap them.
Fry in butter and serve with sour cream.

If the meat is a bit dry, you can add well (!) boiled rice to the filling. The pancakes will turn out much more tender, and they won’t fall apart. And another option for adding to boiled meat is mushrooms fried with onions, or a chopped egg. And what? It will be very tasty, worth a try.

Meat filling can even be made from minced meat. You need to fry it with onions, and fill your pancakes for health. In short, there are a lot of ideas for meat fillings. Turn on your imagination and act! What do you think?

I propose to continue meeting at the pancake table. At the same time, you will share your research in this field. I will only be glad to expand my knowledge, because I am convinced that there is no limit to perfection. So, see you again!

For stuffing, I prepared the simplest pancakes, universal, thin, which do not tear and are suitable for absolutely any filling, both sweet and meat. Well, since we ate our fill of pancakes with sweet filling in the summer, for the winter I saved a more high-calorie option - pancakes with meat, the recipe with photos consists of several stages of preparation. First, I will show you how to prepare the filling for pancakes with meat so that it does not crumble. Then I'll bake some pancakes. I stuff it and fry it in a frying pan in oil. The pancakes are very tasty, golden brown, with a delicate, juicy filling. Get ready too, friends!

You can add boiled eggs, boiled rice or fried vegetables to the recipe for pancakes with meat, mixing with minced meat. These options are useful if you need to make a large portion, but there is not enough boiled meat.

Ingredients

To prepare stuffed pancakes with meat you will need:

Pancake batter

warm milk – 250 ml;
egg – 1 pc;
flour – 120 g;
sugar – 1 tbsp. l;
salt – 2 pinches;
sunflower oil – 2 tbsp. l.

boiled meat (I have beef) – 500-600 g;
onions – 3 heads;
sunflower oil – 4 tbsp. l;
finely ground black pepper – 1 tsp;
salt - to taste;
thick sour cream or mayonnaise, cream sauce - 2-3 tbsp. l.

How to cook pancakes with meat. Recipe

For the filling I had boiled beef. You can take not very fatty pork or make mixed minced meat. I boiled the meat in advance, but did not remove it from the broth so that it remained juicy.

Advice.To speed up the process, it is convenient to use a pressure cooker or cut the meat into small pieces, so it will cook faster.

I cut the cooled meat into smaller pieces and twisted it through a meat grinder once. I used a regular grate, not a fine one.

I put a lot of onions, approximately in a ratio of one to two. It gives the minced meat not only taste, but also juiciness. Dry minced meat will spill out of the pancakes; eating such pancakes is very inconvenient. And when the filling is juicy, it stays inside. I cut three onions into cubes.

Heat the oil in a frying pan and add the onion. Sauté over very low heat until soft. I did not fry the onion, but softened it so that it did not dry out. You can bring it to a light blush or leave it transparent. The main thing is that the taste does not change; sautéed onions are sweetish, without bitterness.

I transferred the onion and butter to the minced meat, added ground pepper and salt. Everything is to taste.

Mixed it up. Although there was a lot of fried onions, the minced meat did not become viscous and the taste was as if separate - the meat was separate, the onion was separate. To achieve the desired consistency and improve the taste, you will need sour cream, mayonnaise or thick creamy sauce. I added thick sour cream and mixed well.

The filling for the pancakes with meat became tender, juicy and no longer crumbled. The sour cream is not felt at all. If you are confused about adding sour cream, replace it with mayonnaise or make a sauce from butter, flour and low-fat cream or milk. Well, the boiled meat filling for the pancakes is ready, now I’ll show you how to bake pancakes.

The dough for pancakes with meat can be made with milk, fermented milk products, whey or water. You can see various recipes in section "Pancakes" . I prepared pancakes with milk for stuffing according to a simple recipe. Break one egg into a deep bowl, add salt and sugar.

Beat until smooth with light foam. It is more convenient to beat with a mixer, but you can also use a hand whisk.

Pour in half a glass of slightly warmed milk, whisk until the ingredients are combined and the sugar dissolves.

Sifted the flour into a bowl, all at once. The peculiarity of this pancake recipe is that first the dough is made thick, and then diluted with the rest of the milk to the desired consistency. As a result, we have a smooth dough without lumps, which makes wonderful thin pancakes.

First I mixed the flour with a spoon so that it did not scatter when whisking. Then, using a mixer, I made a thick dough without lumps. Without stopping whisking, he poured in the rest of the milk.

Add sunflower oil and mix. The dough will have the consistency of low-fat kefir. Checking the thickness is very simple: pouring it from a spoon leaves a hole on the surface. If folds form, it means it is thick and needs to be diluted with milk or water. I leave it for about ten minutes, then whisk vigorously to create more bubbles.

I heat the frying pan and grease it with a piece of lard. I scoop out the dough and pour it onto the edge of the pan. Shaking the pan, I spread the dough over the entire surface in a thin layer. I bake pancakes over medium heat. As soon as the bottom is browned, I turn it over.

I don't fry the other side, I leave it light. After a few seconds, I remove the pancake, pour in the next portion, and so on until everyone is ready. If you do not plan to fry the pancakes with meat after stuffing, fry the pancakes as usual on both sides.

I place the pancake with the light side on the plate, brown side up. I spread 1.5-2 teaspoons of meat filling.

I cover the filling first with the free side, then fold the edges and roll them to make a roll.

After stuffing the pancakes, heat the oil in a frying pan. I lay it seam side down, leaving a little space between the pieces.

Fry the meat pancakes over medium heat for a few seconds on each side until evenly browned.

After frying, I don’t cover the pancakes; I think they taste better with a crispy crust.

The result was the most satisfying, most delicious pancakes with meat: they have a lot of juicy filling, a crispy crust on top, soft and tender inside. You can add any vegetables, a light salad, or make a sauce of sour cream with garlic and herbs. Bon appetit, cook for your health! Your Plyushkin.

You can watch one of the recipe versions in video format