Ways to wrap pancakes. How to wrap stuffed pancakes in different ways. Great appetizer for the holiday table

Now Maslenitsa! And pancakes are on our table almost every day. We have already prepared pancakes with kefir and thin pancakes with milk. Tomorrow there will be yeast, the day after tomorrow - pancakes on millet porridge and, of course, we will definitely cook openwork and lacy pancakes. And on the weekend we will have potato dumplings and pancakes with meat. We love Maslenitsa very much!

There are many ways to serve pancakes. The most familiar is a beautiful even stack on a platter.

But today I decided to serve pancakes in a different way. I didn't have any toppings, so I made pancake roses.

To form a rose, you need to fold the pancake in four, cut off the edge and cut the resulting ring on one side.

Now we twist the pancake to make a rose. In the middle of the rose, I wrap the edge of the pancake that I cut off. But you can put a piece of chocolate or a raisin, dried apricots, prunes or marmalade. And you get sweet roses with filling. You can grease the pancake with honey or jam, sprinkle with sugar (very nice if the sugar is colored).

How I did all this, you can see in my short video (just one minute!):

Today I had sweet pancakes, but in the middle of the rosette you can "wrap" a piece of red fish or a thin slice of ham. And the appetizer for the festive table is ready!

Happy Shrovetide everyone! Love to all, prosperity and prosperity!

Ru/system/files/styles/thumbnail/private/images/nodes/2017_02/21/blinnye_rozy.jpg?itok=8M7hL93y">

Of course, there are much more ways to decorate stuffed thin cakes. The presented five are distinguished by ease of manufacture and expressiveness when serving.

Spread the pancake on the table. Arrange the filling so that it does not fall out on the sides. Here, products that are dense in consistency are suitable - cheese or ham, cut into thin plates. Carefully roll everything up into a tube. Rolls are served whole or cut into slices. On a plate laid out vertically or horizontally.

Pouch

The bag is created from hot pancakes, only from a frying pan. We spread the minced meat in the middle, lift it up flour product from the edges and tie with an additional element of decoration. If the filling is sweet, a thin strip of tangerine or orange peel acts as a tie. If there is meat, cheeses or mushrooms inside, we fasten the bag with green onions or cilantro, a strand of pigtail cheese or a “bagel” from a slice of sour apple.

envelope

Traditionally loved by all, stuffed envelope is rolled up from medium and large pancakes. In small products, it will not work to hide the crumbly filling. So, close the contents: first, bend the top of the pancake, then the left and right. After we tuck the envelope from the bottom, turn it over and send it to a plate in which the dessert will be served to the table.

Triangle

We close the filled pancake on three sides with an overlap and get something that looks like a belyash. We bend the three tips of our triangle again to the center. Turn over and put on a dish. If there are too many fillings, you can bend one end of the “belyash”, thereby closing the three grooves of the first addition.

Snail

This method is also suitable for a wide range of contents, regardless of density. We straighten the pancake, lay out the insides in a thin layer. We turn it into a tube and already turn it into a spiral from one end. To keep the dessert in shape, we tie the outer end and the center of our snail with a green onion feather.

To easily disintegrating pancake fillings, such as chopped meat or fresh cottage cheese, their own options for how you can beautifully roll up the cooked goodies are selected. With the help of photos and videos below you will learn how to do it.

So, how to properly wrap pancakes with meat:

1. First, I put the filling with cottage cheese / meat in the middle of the finished pancakes in a certain amount, depending on the size of the pancakes.
2. I carefully tuck the bottom edge and the side edge up and down so that these parts cover about half of the entire filling.
3. Then I close the filling with either the right or left shred. Remember to hold the ends, because the pancake can fall apart.
4. It is recommended to serve seam side down.

In general, any pasty and lingering goodness. Everything is done extremely quickly, in two movements:

1. With a spoon or any other device, I spread the filling over the pastries and fold it in half.
2. On the resulting semicircle, I mentally draw a separator strip in the center and bring each edge to it.

You have probably seen pancake tubes more than once. This is how pastries are rolled up with jam, jam, condensed milk, marmalade and other more or less liquid fillings that are difficult to eat with your hands, because it constantly flows out of the other end.

The tubule is extremely simple in its formation. It can be eaten like this, or it can be cut, which is also very convenient.

1. Carefully distribute the filling over the entire area of ​​​​the circle. Try not to leave a lot around the edges - it will flow out.
2. I begin to tuck from one end to the other, from bottom to top.

The previous methods are no less attractive, but here the algorithm is more complicated, since attention is focused on unusualness.

The list of toppings remains the same: any minced meat, with cottage cheese, with cereals, vegetables - in general, any crumbly product in one way or another.

Here's how to wrap pancakes, more details with a photo:

1. As always, first you need to put the filling on pancakes, in its middle.
2. I cover the deliciousness with the edges of the flour circle not from all, but only from three sides. Perhaps the shape will resemble a flat bouquet.
3. In the future, I repeat the procedure again, but in a slightly modified form: I bend only three empty edges to the center.
4. Serve again only with the seam down. Thus, pancakes ideally keep everything in themselves, nothing crumbles.

As mentioned above, tube pancakes should be wrapped only if the filling is something viscous, pasty. But, not only sweets become the basis of the dessert, but also fish, meat, mushrooms, caviar and other salty ingredients.

Important: no matter how elementary the method may seem, the “pitfalls” are here too. Thus, if you just wrap a pancake, everything is clear, any such sweets have a couple of nuances:

• the filling is laid out only along one edge, only then can it be wrapped;
• so that nothing definitely falls out, it would be better to first also wrap the edges that are on the side.

Beauty requires sacrifice, but this, of course, does not concern the sphere of cooking in any way. To serve beautifully, you just need to cut the pancake-tube with the filling into small pieces, and put on top a mini-sprig of greens, a slice of vegetable. It will look amazing on a serving platter!

In order not to tuck some edge once again, so that the pancake does not fall apart, you can bandage it with something, for example: a strip of apple peel, dried apricots, vegetables, the same onion feathers and more.

Pancakes stuffed with your chosen fruit are just as suitable for the role of a duet. You can use both fresh / canned and various dried fruits.

You can add another drop of originality by beautifully cutting the tubes diagonally. And in this case, it should be laid out on a dish with a “fan”, while the cut side should lie with a cut to the ceiling.

Sprigs of greenery, onion feathers, tomato slices, dried fruits - an excellent middle of a pancake flower!

The format depends on the content. If you are going to serve a dish with a filling, then you need to wrap it so that it does not leak out. If you just lubricate or pour condensed milk, cream or honey, then you can roll up in some original and unusual way.

Rolls can be prepared with meat, fish, vegetable or sweet fillings. The main thing is that it should be dense enough, otherwise it will fall out of the rolls. Perfect fit cheese fillings, pates, caviar, fillet of lightly salted red fish, cottage cheese, chocolate or peanut butter. Many people like pancake rolls, which are prepared in the form of rolls with red fish, cucumber and soft cheese.

Put the filling on the pancake, smooth and roll the pancake into a tube. Rolls can be cut into pieces or served whole, garnished with herbs and vegetables (if the filling is not sweet) or fruits, nuts, cream.

You can wrap the rolls in a more reliable way. Lay out the filling along the edge of the pancake on one side, then cover it with the free edge of the pancake, tuck the side parts slightly towards the middle and twist the pancake into a tube. The filling in such a roll will be completely safe!

Pancake wrappers are the easiest way to serve if you want to fill them with a crumbly or dense filling and are sure that the pancake will hold its shape well. How to fold pancakes into an envelope so that they look appetizing?

For this dish you need thin pancakes, the dough for which can be prepared with mineral water. Separate the protein from the yolk, beat the protein and yolk separately with a blender until a thick foam, and then combine them together and beat again.

Add 1½ tsp to the egg. sugar and a pinch of salt, pour in 250 ml mineral water, while the mass will foam. Continuing to beat, gradually add 150 g of flour and at the very end - 2 tbsp. l. vegetable oil. Pancakes are very thin and quite strong.

Lay out the filling (minced meat, mashed potatoes, rice, cottage cheese) in the middle - now you just have to roll the pancake with an envelope. Bend the right and left edges of the pancake to the middle, then do the same with the top edge and wrap the pancake down. It turns out beautiful pancakes with an envelope, as in the photo, although there are a lot of ways to wrap the envelope. You can make it in the shape of a rectangle or square.

From pancakes rolled into tubes, you can build "pyramids", "snails" or create colorful multi-layered rolls. To do this, you need to take four pancakes and three types of toppings that would be combined with each other and have different colors. This can be a composition of fish, fruits, dairy products or vegetables.

You can also wrap it in a triangle. This method is perfect for dense minced meat.

Put the filling in the center, wrap the edges on three sides. Fold one edge to the center, you get a trapezoid, and now wrap the other two edges in the same way, you get a triangle. This is the most convenient way to wrap pancakes with meat or cottage cheese.

How to wrap pancakes with a simple triangle? This is also very easy.

Cut the pancake in half and coat with the filling, wrap one half to the center, and then the second. This is how benderiki with meat are usually prepared.

You can cut a large pancake into three strips and roll them into triangles.

How beautiful to wrap pancakes stuffed in rolls

Dessert pancakes with cottage cheese or fruit can be easily turned into "sweets". To do this, they need to be rolled up with tubes, and the edges tied with an impromptu ribbon cut from the peel of a lemon or orange. Thus, you will get an unusual and funny pancake "candy". This dessert is sure to please your guests.

How to fold a pancake with caviar filling

Snail

How to wrap stuffed pancakes, and especially with caviar, will be discussed here.

Since caviar is in itself an unusual dessert, in most cases it is customary to serve it not only in accordance with high aesthetic assessments, but also with a bit of originality.

There is only one trickiness here: each pancake must be, so to speak, correct. It will be possible to successfully fold the filling only if it is neither too thin nor too thick. A convenient diameter and comfortable holding in hands are the criteria for pancakes.

And yet, how to wrap:

1. I put pancakes on the table. Before putting a fairly large amount of filling in the middle, I wrap the edges a couple of centimeters outwards.
2. After, I connect the lower edges of the pancakes together, putting one on the other with a kind of envelope. It will turn out something similar to a lily bud.
3. Alternatively, you can simply gather the edges together to make a caviar pouch and tie it with one green onion feather.
4. To improve the taste, if desired, spread the pancake (each or alternating) with cream cheese, a mixture of sour cream, herbs and freshly ground black pepper is also welcome.

1. A non-stick frying pan is the best option for cooking. Also preheat it over low heat.
2. For baking pyramids, medium heat is optimal.
3. Do not grease the bottom of the pan before frying, and the dough should be fat-free.
4. To ensure that the edges are well pinched, do not turn the pancakes over during frying. Otherwise, nothing will work. Future pancakes-pyramids are ready only when the thickness is completely baked, holes are formed.
5. Do not lay them on top of each other just transferred from the pan, also do not lubricate anything.
6. After you have formed pancakes, put in the oven for 10 minutes at 180 degrees.

Bon Appetit!

Bags of stuffed pancakes

This is one of the most beautiful and simple ways serving pancakes, and pancakes can be made in two types - sweet and regular. For sweet pancakes, you can cook sweet dough with milk or chocolate dough. Melt in a water bath 80 g of dark chocolate and 4 tbsp. l. butter, add 250 ml of warm milk. Separately, combine a glass of flour, 4 tbsp. l. powdered sugar, 1 tsp. cocoa powder, a pinch of salt and 3 beaten eggs.

Pour 250 ml of cold milk into the mass, mix with the chocolate-butter mixture, beat well and leave for 2 hours so that the dough thickens a little. For white pancakes, any dough with milk, kefir, sour cream or cream is suitable.

And now the most important thing - how to make bags of pancakes? Pancakes should be tender and warm, so tie them up as soon as they are removed from the pan.

Put the filling in the middle of the pancake, then lift the edges up, squeeze the place over the filling with your fingers and tie the bag with thin strips of lemon or orange peel, green onion feather, herbs and cheese pigtail. Unsweetened pancake bags can be stuffed fried mushrooms, vegetables, minced meat and fish, and chocolate pancakes are ideally combined with jam, sweet cottage cheese, chocolate, fruits and dried fruits.

Options for sweet toppings for pancakes

Berry

This includes not only fresh harvest, but also jam, canned and frozen berries. If jam is used for the filling, it should be dense. You can achieve the desired consistency by additional boiling with starch.

berry carnival

• strawberries - 100 g,
• white currant - 100 g,
• blueberries - 100 g,
• medium apple,
• walnuts- 50 g,
• pine nuts - 50 g,
• raisins - 50 g,
• powdered sugar - 70 g.

Rinse apples and berries. We cut large strawberries into slices, grind apples in a blender. We mix the ingredients. Can be served in the form of snails.

fruity

Fruit goes well with any pancake recipes. Moreover, their natural sweetness allows you to reduce the amount of sugar in pancake dough.

Tangerine miracle

• tangerines - 5 pcs.,
• butter - 50 g,
• cream cheese- 50 g,

Squeeze the juice from the tangerines and mix it with melted (not hot!) butter. Stir cream cheese into the resulting sauce. Serve in a pancake bag intercepted with a thin strip of tangerine peel. Top with fresh honey.

Vegetable

Oddly enough, vegetables can be an excellent component of a sweet dessert - stuffed pancake. Pumpkin, supplemented with tangerine or lemon, will taste no worse than berry or fruit fillings. Another option is to combine pumpkin, butter, sugar and salt in a saucepan. The slightly boiled mixture is sent to a blender, crushed and served in a pancake on the table. Also, with a little more sugar, you can cook carrots or zucchini.

Curd

Classic - cottage cheese with raisins, hidden in a pancake envelope. In addition to this well-known option, there are fillings such as egg-honey-curd, cottage cheese-banana and curd-cherry, which are prepared with the addition of cloves and cognac. Poppy and honey are combined with a dairy product in some recipes, garlic and parsley in others, caviar and nutmeg third.

This option is good for a relatively hard filling, so you can wrap salad, slices of ham and cheese in a pancake, mushroom caviar, fried eggplant circles and so on. The envelope looks very weighty and solid.

Mentally, you need to divide the pancake into three large horizontal stripes. And put the filling in the middle lane, on its right side. So that the filling occupies about a third of this central strip.

Wrap the lower and upper parts in the center, overlapping.

And then roll up a thick strip of pancake, starting from the right side, where the filling is. Top with left side. So we have the filling in the very center of the pancake.

Jam, chocolate mass, jam, cream cheese, caviar and sour cream... These and other liquid fillings are suitable for rolled pancake. And you can be sure that they will not flow out of it, and the pancake itself will not fall apart when they start eating it.

We conditionally divide the pancake into four horizontal and three vertical stripes. Our filling should occupy two central horizontal stripes and be located slightly to the right of the middle. We smear-lay out.

Now we bend the upper and lower strips to the center so that they overlap quite a bit.

We bend the right edge of the pancake to the center, the fold falls at the beginning of the filling.

Now roll up the pancake. Its width depends on the amount of filling. If there is a lot of it, then make it wider so that the filling does not have dough in the roll.

Easy and simple to wrap pancakes in a triangle

• shrimp - 300 g,
• white wine - 200 g,
• onions - 2 pcs.,
• eggs - 3 pcs.,
• mayonnaise - 70 g,
• hard cheese- 100 g,
• sunflower and butter for frying,
• greenery.

Peeled boiled and salted shrimp simmer in boiling wine for two to three minutes. Grind. Boil the eggs and chop finely. Fry the onion until golden brown in sunflower oil. Add to mixture along with chopped dill. Form pancakes with this filling, wrap and fry for butter. Before serving, spread on baking paper on a baking sheet, sprinkle with grated cheese and simmer in the oven.

To prepare such beautiful "barrels", it is necessary to grease each pancake with melted cheese or other liquid filling, distributing it over the entire surface of the pancake. Then fold the opposite edges of the pancake towards each other.

Wrap the pancake with a tube, cut in half and put something appetizing on top. Barrels are especially beautiful if they are decorated caviar, but sweet whipped cream with fruits.

Take a pancake and grease it with cream cheese or ricotta or mascarpone cheese (if the roll is sweet). Wrap the edges of the pancake a little towards the center so that you get a rectangle.

On the other hand (from the one with which the pancake did not tuck), put a little stuffing for the rolls on the edge. It can be cucumbers, salmon, avocados, in general, whatever you like.

Gently, with light pressure, roll the pancake into a roll. Cut the resulting tube into equal parts. Turn each part with the cut side up.

The filling can be anything and sweet and for snack pancakes.

It will be very interesting if you add to the dough for each pancake food colorings, then the sectional roll will be multicolored. And you can decorate the resulting composition with orange zest and a mint leaf or lemon zest and parsley.

You can wrap pancakes with minced meat in a cone. This form is suitable for both wet and crumbly contents. To cook such pancakes, you need to put the minced meat in the center and roll it up and press it tightly. tasty, the following methods will do.

put the filling on one edge or spread the pancake with it; roll it up with a tight tube; and roll the tube into a spiral.

You can make many such spirals one after another, you get a very interesting dish.

Pancakes "Pyramids" with minced meat

Different types of fillings and ways of serving this dish require a special test.

Royal

A versatile dough with a rich taste, suitable for any experiments with fillings.

• fresh yeast- 30 g,
• warmed milk - 400 ml,
• flour - 640 g,
• eggs - 4 pcs.,
• butter - 100 g,
• sugar - 60 g,
• salt - 7 g,
• cow's cream - 200 ml.

The dough for this test is based on 200 ml of milk, yeast, 320 g of flour. Stir the egg yolks with soft butter and add to the risen dough. Let it stand while we mix the remaining flour with sugar and salt. Stir into the batter and leave to rise for 60 minutes. Pour the warmed cream into the egg whites, add to the dough and leave it for a quarter of an hour.

Sweet

Dough for fruit, curd, chocolate fillings.

• warm milk - 500 g,
• flour - 160,
• eggs - 3 pcs.,
• butter - 80 g,
• sugar - 80 g,
• salt - a pinch.

Combine flour, beaten eggs, melted butter, sugar and salt. We send the mixture to warm milk. Mix thoroughly, let it brew for an hour and a half.

Mineral

Dough on mineral water is ideal for delicate thin pancakes. It makes unique pouches with airy edges.

• mineral water - 250 g,
• flour - 150 g,
• sunflower oil- 30 ml,
• egg - 1 pc.,
• sugar - a pinch
• salt - a pinch.

Beat the egg in a thick foam, then add mineral water, salt and sugar. We wait until the foam subsides and mix the ingredients thoroughly. We introduce flour in parts, we achieve the consistency of liquid sour cream. Finally add sunflower oil. Despite the fact that the minimum thickness is possible here, the pancakes are so strong that they hold the filling perfectly and do not burst when tied into a bag.

My video recipe

What toppings are the most interesting and delicious? We present the top ten from the readers of our site.

• slightly salted salmon - 200 g,
• cottage cheese - 200 g,
• natural yogurt - 75 g,
• greenery.

Mix cottage cheese with yogurt in a blender. Add pieces of fish and finely chopped dill or parsley. We spread a layer on the pancake and roll it up with a tube. Cut diagonally. Grease the edges of the rolls with butter and dip in dill slices.

• round grain rice - 75 g,
• cabbage - 150g,
• medium turnip onion - 1 pc.,
• rabbit meat - 200 g,
• salt - 20 g,
• sunflower oil - 20 g.

Separately, boil rabbit meat and rice, add salt at the end of cooking. Fry the onion and chopped cabbage in vegetable oil, add a little salt. We mix the ingredients. Add ground pepper if desired. We stuff the pancakes, wrap them in triangles. Fry on both sides in butter before serving.

• turkey thigh - 300 g,
• porcini mushrooms - 300 g,
• turnip onion - 1 pc.,
• natural yogurt - 100 g,
• cream cheese - 100 g,
• vegetable oil - 25 g,
• salt to taste

Cool the boiled turkey, finely chop. Fry onions, add mushrooms, salt. As soon as the mushrooms are ready, we send the turkey, cheese and yogurt to the pan. We mix. After five minutes, remove from heat, cool. We stuff pancakes.

This type of stuffed dessert is versatile for any fillings: sweet and savory, fried and mixed fresh.

meat filling

• chicken hearts- 200 g,
• mushrooms - 200 g,
• turnip onion - 1 pc.,
• cream - 100 g,
• salt,
• Pine nuts.

Fry chicken hearts with mushrooms in vegetable oil, separately bring the onion in a pan to a golden hue. Mix the prepared ingredients, add cream and salt. Add nuts to the warm filling. When serving, we tie the bag with pigtail cheese.

Fish filling

• crab meat - 100 g,
• Russian cheese - 50 g,
• egg - 2 pcs.,
• natural yogurt - 100 g
• greenery.

We cook eggs. Finely chop crab meat, grate cheese and eggs. Mix with yogurt and chopped herbs (dill, parsley). When serving, tie boiled pasta like spaghetti.

Sausage platter

• ham - 50 g,
• salami - 50 g,
• doctor's sausage - 50 g,
• hard cheese - 100 g,
• onion - 1 pc.,
• mayonnaise - 30 g,
• Dill.

Grated cheese is mixed with chopped sausage and onion fried to a golden hue. Season with mayonnaise and chopped dill. We stuff the bag, grab it with a green onion feather.

Thin but dense pancakes are made from mineral water-based dough. Such products are more suitable for fillings based on chicken meat.

• chicken breast- 100 g,
• orange - half a fruit,
• natural yogurt - 100 g,
• salt - 20 g,
• pine nuts - 50 g.

Boil and cool the chicken, salt in the process. Grind. Peel the orange slices from the films, cut into squares. Spread pancakes, spread each with yogurt. Sprinkle with chopped herbs. Arrange orange slices and chicken meat. Wrap pancakes with rolls.

Recipes apple fillings cannot be counted accurately. But it is precisely here that the principle “all is true in simplicity” works most faithfully. One of the tastiest fruit toppings is just baked apples.

• apples - 5 pcs.,
• sugar - 50 g,
• vanilla sugar - 5 g,
• apple juice - 40 g,
• mint.

Dissolve sugar and vanilla sugar in a saucepan. Peeled fruit cut into cubes. Add them and juice to the sugar solution, cook until soft. Grind mint leaves and send to the stove in the general mixture. After five minutes, remove from heat, cool.

• bananas - 2 pcs.,
• cream 30% - 300 ml
• cocoa powder - 20 g,
• powdered sugar - 70 g,
• vanilla sugar - 20 g.

Whip the cream, preferably by hand. They should be cool, warm ones will not fluff up. Gradually add sugar and vanilla. At the same time, we send fresh chopped bananas to the blender, grind them into a puree. Mix the ingredients carefully. When the mixture thickens, add cocoa, mix thoroughly.

• chicken liver - 0.5 kg,
• cream - 250 g,
• eggs - 3 pcs.,
• onions - 2 pcs.,
• vegetable oil- 25 g,
• salt - 5 g.

Soak the liver in cream for 15 minutes to make it juicy. Cut, fry, lightly salt at the end of cooking. Boil the eggs, fry the diced onion. Grind the finished liver in a meat grinder or blender, send the eggs there. Mix with onions. We stuff pancakes.

Today let's take a closer look at how you can cook pancakes with meat, what is better to make dough for them, what filling to choose: from minced meat or chicken, how to cook the filling, how to properly wrap it so that it does not fall out during further frying, serving and serving options. I will try to describe the recipe step by step and show all the photos.

Pancake dough

Let's start with a test. In order for everything to curl up well with us, there are no cracks on the folds, the envelope is neat, we need thin pancakes. You can no doubt cook them according to your favorite recipe, and I will offer two to choose from.

On kefir

From the indicated amount of products, you will get about 10-15 pancakes, which also depends on the size of the pan.

• kefir 1% - 500 ml;
• eggs - 2pcs;
• flour - 320g (2 cups *);
• water - 1 glass;
• soda - 0.5 tsp;
• salt - a pinch;
• vegetable oil - 1 tbsp;
• butter - 50g.

* a glass with a capacity of 250 ml.

To save space on the page, I will show some of the photos in the form of collages. But you can follow the link and see them in large size in .

1. Pour kefir into a bowl. It must be large. Crack eggs into it and add salt. We shake.
2. Sift the flour and pour into a bowl with yogurt with eggs. Mix and get a thick dough.
3. We boil the kettle, pour soda into a glass and pour boiling water over it. First, half a glass, as it foams a lot and if you pour all the water at once, it will splash out. When the foam calms down, top up to the brim.
4. Now, rotating the dough with a whisk, in a thin stream, but quickly pour water into it.
5. Leave to stand for 10 minutes and add vegetable oil.
6. We bake on a very hot, ungreased pan. We stack the finished ones in a pile, spreading each with melted butter.

On milk

• milk - 320 ml;
• proteins - from 2 eggs;
• flour - 180g (1 cup);
• sunflower oil - 3 tablespoons;
• salt - a pinch.

1. Pour salt into a bowl with milk and pour oil. We mix.
2. Add whites.
3. Add flour and mix well, breaking up lumps. The dough is quite liquid.
4. Fry in a well-heated pan, greased with vegetable oil.
5. We put the finished pancakes in a pile and grease with butter.

Meat filling for pancakes

When you decide on the dough, it's time to move on to the filling. Since we have empanadas, let's talk about these fillings. For stuffed pancakes we can pass raw meat through a meat grinder, and then fry. And we can first boil, then grind and fry. I like the first option more, it turns out juicier this way. And only the liver is first stewed (boiled), and then fried.

Chopped meat

Again options: it can be pork, beef and mixed. See below for how to do it.

We cut the meat into slices, cut the onions, depending on the size, into quarters or smaller pieces.

The meat/onion ratio is approximately 2/1. Despite the fact that when frying the minced meat, we will still put the onion in any case, I recommend passing it through a meat grinder into the minced meat. Then it will be juicy and tasty.

For a mixed proportion of pork with beef 50 / 50.

minced chicken

For pancakes with chicken, the filling can also be prepared in the same two ways: from raw chicken or from boiled.

Cooking stuffing

• minced meat - 250g;
• onion - 1 pc;
• salt and pepper - to taste;
• vegetable oil - 2 tbsp.

How to wrap

When the filling has cooled down enough to work with it further, put one pancake on the cutting board, put 1 tbsp on the edge closest to you. minced meat.

First, we bend the front edge away from ourselves, then we bend it to the center of the side and twist it in the direction away from us with a roll. Sufficiently dense, but try not to overdo it, so as not to tear.

And so we repeat with each.

Fry in a frying pan

Next we need to fry them. To do this, pour oil into the pan. We heat up. We put the pancakes first on one side, hold for 3-5 minutes, turn over and fry on the second side.

It was pancake frying meat stuffing in a frying pan. But they can also be baked in the oven.

Baked pancakes with meat

It is better to bake them not whole, but cut into halves, each of which is placed vertically in the form.

• stuffed pancakes - the amount depends on the size of the form
• cheese - 100g;
• butter - 100g.

1. We bake pancakes according to any recipe.
2. The filling can be from any type of meat, including chicken. Prepare it as shown in the photo above.
3. We start and fold the envelope. Then cut in half.
4. Place each half cut side up. The dimensions of the form should be such that the pancakes stand up close to each other.
5. Between them in several places we put pieces of butter.
6. Sprinkle with grated cheese and put in an oven heated to 170 ° C for a time sufficient for a golden crust to form on top.
7. It is better to serve them on the table right in the form.

So, moving step by step, we imperceptibly prepared our dish. But I want to continue further and talk about other types of fillings and additional ingredients.

Our pancakes were only with meat and onions. But they could also add:

• boiled rice;
• boiled, finely chopped eggs.

Or replace minced meat with:

• ham;
• mushrooms;
• fish.

I would like to dwell on the last option in more detail, because pancakes with caviar or red fish are primordially Russian dish. Moreover, it looks elegant and will always be a win-win snack on the festive table.

Pancakes with salmon and cream cheese

You can take any fish from salmon, starting with ordinary pink salmon and ending with more expensive varieties.

• pancakes with milk (see recipe above) - 5-6pcs;
• red fish - 250g;
• cream cheese - 150g;
• fresh cucumber - 1 pc;
• dill - 1 bunch.

1. First you need to bake pancakes. For this recipe, the milk version is best, they are smoother and with fewer holes through which the cheese will seep out.
2. Cut the fish into thin slices with a sharp knife.
3. Suitable for any appetizer quality cheese in baths: creamy or melted - at your discretion, but always without additives. Finely chop the dill and mix with cheese.
4. My cucumber, peel, cut in half lengthwise, take out the seeds with a teaspoon and cut into bars. For a more interesting flavor, try replacing the cucumber with an avocado.
5. We lay out the pancake on a board, grease it with cheese, put a slice or two of fish, a couple of slices of cucumber and roll it up. It is not necessary to fold in an envelope, as we did earlier.
6. We put it in the refrigerator for an hour. Let the stuffing harden a bit. Then, with a very sharp thin knife, carefully, without pressure, cut our roll across into rolls.
7. Arrange them on a platter and decorate as you wish.

Serve pancakes well with sauce. Which ones fit best?

Sauces for pancakes

• sour cream is, of course, the most traditional option. To diversify, add chopped dill or a couple of drops to it. lemon juice, and mix with red caviar for the fish filling;
• cheese sauce - best suited for chicken and / or mushroom filling;
• dutch (hollandaise) - for any kind of meat and chicken;
• tomato sauce or ketchup - for pork, beef;
• "1000 Islands" - for meat, for chicken;
• tar-tar - for meat, chicken and fish fillings;
• mayonnaise - and he, too, and even to everything, why not.

Personally, I already wanted pancakes. And you? Bon appetit to all of us!

The popularly beloved Shrovetide holiday makes all housewives set off in search of the most best recipes the main dish of the Maslenitsa menu. But baking pancakes is half the battle, only their beautiful serving will show all your skills, so the skill of how to wrap pancakes becomes necessary!
Very often, the efforts of the hostess to diversify the menu are not fully appreciated by the homeowners, but the original serving of the dish immediately attracts attention!

Methods for wrapping pancakes depend on the density of the filling or its serving. If you plan to serve "empty" pancakes with sour cream, for example, or jam, honey or condensed milk, then we roll the pancakes so that it is original and unusual.

If we bake products for their further stuffing with prepared filling, then we need to fold them so that the filling does not flow out, and the pancake “keeps its shape”.

How beautiful to roll pancakes without filling

Most classic version- triangles.

• Fold the pancake in half, then in half again. We get a triangle.
• You can roll the pancakes folded in half into funnels and put them on a dish with the tops towards its center.

Decorate the center of the composition with a rose of pancake stripes.

The most common serving is in portions.

• 2-3 pancakes are folded in half or four, laid out with an offset on top of each other and poured on top with a sweet sauce or other addition.

The easiest option is to roll the rounds into tubes. It is convenient to eat such tubes with liquid additions to pancakes: honey, sour cream, jam, various sweet sauces, condensed milk.

How nice to serve pancakes with tubes? They can be folded in a pyramid, a “house with a roof” and in other ways, and sweet additions can be served in portions.

This wrapping option can be with or without filling.

If the filling is fluid or it is clearly not enough, and there are too many pancake blanks.

This method of wrapping pancakes is great for fillings such as jam, jam, cottage cheese, fruits. The main condition - pancakes should be thin and elastic!

• We take the blank, put the filling in its center and close it with one pancake edge by about a third of the diameter.
• Do the same with the edges on the left and right.

• Next, fold the square in half diagonally and get a double triangle.

Simple, but very securely holds any stuffing inside! Such small triangles can be beautifully and originally laid on a dish.

Another way to get an already triple triangle is suitable for a small amount of filling and for further heat treatment of the product.

• We put the minced meat in the center of the workpiece and cover it with its edges, forming a triangle.
• Next, we put one of the vertices on the resulting seams, and close it on the left and right.

The result is a dense triple triangle.

How to wrap a pancake if the minced meat is crumbly or dense enough

Pancakes with such fillings are wrapped in a simple envelope.

• We spread the filling in the center of the workpiece and cover it with one end of the pancake, repeat the same with the left and right edges.
• Lightly squeeze the filling so that the edges of the workpiece tightly fit it, and then wrap the resulting rectangle to the free edge or roll it up.

This is the most used way of wrapping pancakes by housewives.

We wrap the edges of the pancake to the middle and ...

... we roll the roll.

Another way of folding a pancake with an “envelope” is suitable for dense minced meat, for example, meat.

• We spread the filling in the center of the workpiece, level it and close it with the right and left edges of the pancake.
• Next, do the same with the bottom and top edges.

We get a square.

Wrap pancake rolls with stuffing

How to roll pancakes for rolls beautiful presentation on the table?

Rolled pancakes are suitable for any fillings, both sweet and fruity, and salty - from fish, meat, mushrooms, etc. This serving is also used for gourmet pastries with caviar - red or black, although in this case the pancakes themselves have a small diameter.

If rolls from “empty” pancakes are rolled up with a simple tube, then spring rolls are rolled up a little differently.

• To prevent the contents of the pancake from falling out, the filling should be laid out not in the center, but along one of the edges.
• Next, you need to slightly close the edge with minced meat with a pancake edge and slightly wrap the side edges of the workpiece towards the center, and then roll up the tube.

The filling will be securely closed!

For a beautiful serving, rolls, for example, stuffed with salmon or mushrooms, can be cut into oblique pieces and put on a serving dish, decorated with herbs and vegetables.

Perfectly decorate the festive table and tubes of pancakes, stuffed with fruit, both fresh or canned, and dried fruits.

For aesthetic appeal, one edge can be cut diagonally, placed on a flat dish in a “fan” or in any other way, cut to the outside, which looks very impressive!

How else to beautifully wrap the filling with a tube and serve effectively?

• You can not tuck one edge of the pancake to fix the minced meat, but tie up the rolled pancake with a salty or sweet strip of some product.

These can be fibers of suluguni cheese, strips of dried apricots, peels of fruits, vegetables, onion feathers and sprigs of greens, etc.

How to form pancake bags with a surprise

We put the stuffing in the center of the pancake circle, lift the edges, collect them together and fix them with a strip of any product, depending on the contents of the bag.

If the treat is sweet, then strips of fruit, if salty, then from cheese or vegetables.

Folding pancake pyramids with minced meat

This method of stuffing pancakes is remarkable in that the pancakes themselves are baked in a special way.

• We prepare the dough for thin pancakes and fry small (no more than 10-12 cm in diameter) circles.
• We put the filling in the center of each circle and pinch the edges as when sculpting dumplings, but only by a third.
• Next, we pull the opposite edge of the pancake circle to the center, forming a pyramid.
• We pinch the edges.

Very easy once you get the hang of it!

It is noteworthy that any minced meat can be wrapped in pancakes in this way - from semi-liquid to solid and multicomponent.

Secrets of the pyramids

It is not for nothing that such pancakes are called “Egyptian”, because without knowing the secrets we will not be able to save the result.

Secret 1: before baking the blanks, the pan must be warmed up with high quality, i.e. heated over low heat for even heat distribution. It should also have a non-stick coating.

Secret 2: Pyramid blanks should be baked on medium heat.

Secret 3: pancake dough should not contain fat, and the pan is not lubricated.

Secret 4: products should be fried only on one side and not dry out, otherwise the inner edges will not stick together. As soon as holes appear and the entire thickness is baked, the product is immediately removed from the pan.

Secret 5: pancakes are not smeared with anything and are not laid out on top of each other hot (only after cooling!).

After the formation of all the pyramids, lay them out on a baking sheet and bake them for 10 minutes in the oven at a temperature of 180 degrees.

Very original and memorable serving of pancakes! Bon Appetit!

With what and how to wrap openwork pancakes

They are also called pancakes in a bottle, because the dough is poured into the pan in a thin stream from a hole in the cap of a plastic bottle.

Instead of a bottle, you can also use a pastry bag with a narrow nozzle.

We prepare the dough for thin pancakes, pour it into a bottle (or bag) and draw patterns on the bottom of the pan with dough.

On the table, such delicate beauties attract attention, but for their high aesthetics, you need to practice a little. Skill is needed to make a truly artistic masterpiece!

And if you put a lettuce leaf with your favorite filling on an openwork grid of dough and wrap it, you get such a masterpiece!

How to roll pancakes with a snail

How to roll pancakes "snail"? Very fast!

• We wrap sweet stuffing into pancakes with a tube and put them in a detachable form sequentially, in the form of a spiral or a snail.
• Separately, beat the chilled egg whites with powdered sugar (sand) and use a pastry bag to decorate our snail with the resulting protein cream.

When the pancake delicacy has cooled, put it in the cold for impregnation. Yummy! This is what it looks like cutaway.

As you can see, pancakes are a delicate matter, if we treat this simple and familiar dish like a holiday treat.

There are a lot of ways to wrap pancakes, and only you can decide how it will look on your table!