Bake pancakes with meat. Pancakes with meat - recipes for the most delicious meat pancakes. Recipes for the best dough and meat filling, sauces for them and how to wrap them. Juicy meat filling

For stuffing I prepared the most simple pancakes, universal, thin, which do not tear and are suitable for absolutely any filling, both sweet and meat. Well, since the pancakes are sweet filling We ate our fill in the summer, for 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 to the recipe for pancakes with meat, boiled rice or fried vegetables, mixed 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 without in large 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 meat pancakes 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 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 is dissolved.

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 from a spoon, it 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 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.

They turned out hearty, the 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

Probably every person prepares pancakes with meat for Maslenitsa, but few people know the history of this dish. Moreover, there is no clear answer to the question of when and how pancakes originated. They appeared around the 9th century AD. According to one version, pancakes originated when ancient Slavic tribes learned to grind flour and made dough by adding water to it. According to another, pancakes originated from oatmeal jelly, which was forgotten in the oven, and it burned, turning into a flat cake.

In ancient times, it was pancakes that people treated and appeased the spirits so that they would send them a good harvest and not be killed by bad weather and hunger. There is also a version that pancakes were once considered sacrificial bread, baked for the sun god. Perhaps this is the reason they are round in shape. Initially, pancakes were made regularly, even laid out as a treat for wanderers passing by. But since the 19th century, they have become a symbol of the well-known Maslenitsa holiday, while their use at other times began to decline significantly.

In Rus', baking pancakes was a whole ritual. The recipe was passed down from generation to generation, from housewife to housewife. The dough was kneaded late at night away from prying eyes, ideally near a lake, river or at least a well. As a rule, buckwheat flour was used, and pancakes were fried in an oven in a cast-iron frying pan on birch logs. Nowadays, almost no one has ovens left, and there is no need to keep the recipe secret, but the requirements for the frying pan remain. It must be cast iron or at least iron; before baking, it must be thoroughly calcined with salt and wiped with a dry cloth, and then greased with a drop of oil. This way the pancakes turn out the most delicious and rosy.

And to make the pancakes more filling and varied, you can use all kinds of fillings: cottage cheese, jam, meat, mushrooms, fish, caviar and much more. But it is meat that is considered one of the most versatile options for stuffing pancakes. Below is a small selection of very delicious recipes, meeting any requests. Choose any of them, prepare empanadas for the spring holiday, and your guests will be delighted.

Pancakes according to this recipe are prepared quite simply from a standard set of ingredients according to the 1/2/3 principle: 1 cup of flour, 2 cups of milk, 3 eggs. The amount of sugar is taken based on what kind of pancakes you prefer. Be sure to use warm milk and vegetable oil - they add additional gluten to the dough, and baking pancakes becomes much easier. For minced meat, you can use any meat of your choice. Don't forget that pork will produce fattier minced meat than beef, chicken or turkey. This means that the pancakes with meat will be more juicy. Meat can be replaced with any minced meat fried in a frying pan. But in this case, it is better to give preference to lean varieties, since fried minced meat (especially with the addition of oil) turns out to be fattier.

You will need for the test:

• flour – 1 tbsp.;
• milk – 2 tbsp.;
• chicken egg – 3 pcs.;
• sugar – 2 tbsp. l.;
• salt - a pinch.

You will need for the filling:

• meat – 350 gr.;
• onion – 1 pc.

Cooking stages.

1. First of all, boil the meat. You need to fill it with cold water and salt it literally 7-10 minutes before it’s ready.

2. Sift the flour. Do not ignore this stage - this way you will enrich it with oxygen, which will have a positive effect on the consistency ready-made dish. Add salt and sugar to the flour and stir.

3. Gradually pour in warm milk, stirring the dough all the time so that there are no lumps. Then add the oil and mix everything again (don’t forget - the oil should also be warm).

4. At the last stage, beat in 3 eggs and use a whisk or fork to achieve homogeneity of the dough.

5. Pour the dough onto the heated frying pan and, tilting it in all directions, carefully disperse the semi-liquid mass over the area of ​​the dish. When the pancake is browned on one side, carefully lift it with a spatula and quickly turn it over with your hands. Fry the other side a little more.

6. When the pancakes are ready, you need to start filling. Pass the meat through a meat grinder. Peel the onion and chop finely. If you don't want it to be noticeable, use a blender to chop.

7. Fry the onion in a frying pan, first dripping sunflower oil onto it. When it turns golden, add minced meat to it and mix well.

8. Transfer the minced meat to a separate bowl and let cool. When it reaches a comfortable temperature, wrap it in pancakes. If desired stuffed pancake can be fried.

Serve on its own or with sour cream and herbs.

Pancakes stuffed with meat and rice - a simple recipe

Pancakes with meat prepared in this way turn out unusually juicy and satisfying. If you are tired of classic pancakes with meat, you can always diversify the filling. For example, in this recipe boiled rice is added. The main condition is not to overcook it: the grains of rice should be well-cooked, but whole and elastic and easily separated from each other, so it is better to choose proven grains. You can also choose the meat to your taste. Pork, beef, chicken or turkey will do. But please note: according to the recipe, the minced meat is fried, making it slightly fattier. If necessary, this step can be omitted: you just need to mix all the prepared ingredients together.

You will need for the test:

• flour – 350 gr.;
• milk – 1 l.;
• chicken egg – 2 pcs.;
• sugar – 1 tbsp. l.;
• Sunflower oil – 2 tbsp. l.;
• salt – 0.5 tsp.

You will need for the filling:

• meat – 300 gr.;
• onion – 1 pc.;
• rice – 0.5 tbsp.

Cooking stages.

1. Cut the meat into small pieces and boil. It is placed in cold water. There is no need to salt the meat when cooking.

2. In another saucepan, boil the rice until tender. Make sure it doesn't boil too much. You can add a little salt if you wish, but this is not necessary, since then salt will be added to the meat and rice at the same time.

3. Set aside the meat and rice and let them cool.

4. Meanwhile, start frying the pancakes. Pour milk into the blender bowl, break eggs into it, add salt and sugar and sifted flour. Mix all ingredients. If you don't have a blender, you can use a mixer. You can also knead the dough by hand, but then you need to mix everything after introducing each new product. Make sure there are no lumps in the dough. Finally, add 2 tablespoons of oil and stir again.

5. Pour the dough onto the heated frying pan and, tilting it in all directions, carefully disperse the semi-liquid mass over the area of ​​the dish. When the pancake is cooked on one side (this will take 40-50 seconds), carefully lift it with a spatula or knife and quickly turn it over with your hands. On the other hand, the pancake should fry for 10-15 seconds.

6. When all the pancakes are fried, start filling. Peel the onion, cut into several parts and grind together with the meat in a meat grinder.

7. Mix rice with meat and onions and fry over low heat for no more than 5 minutes, stirring well. Don't forget to add salt during frying.

8. Transfer the filling to a bowl and let it cool. Wrap the minced meat with rice in pancakes and fry on both sides in a frying pan.

This is a simple way to prepare wonderful and very tasty pancakes with meat and rice. Bon appetit!

Pancakes with this filling turn out very juicy due to the liquid released from the mushrooms. The pancakes themselves are prepared on yeast dough, which makes them more porous and airy. For this reason, they better absorb the juice and aroma of the filling, resulting in a very interesting rich taste. The dish is easy to prepare, especially since it is already used for the filling. ready minced meat. If necessary, you can adjust the taste by adding certain spices to pancakes with meat and mushrooms.

You will need for the test:

• flour – 800-100 gr.;
• milk – 1.5 l.;
• chicken egg – 4 pcs.;
• sugar – 3 tbsp. l.;
• salt – 1 tbsp. l.;
• vegetable oil – 5 tbsp. l.;
• dry yeast – 1 sachet;
• baking powder - sachet.

You will need for the filling:

• champignons – 250 gr.;
• onions – 2 pcs.;
• salt to taste;
• pepper to taste.

Cooking stages.

1. Pour milk into a large bowl or saucepan. Add the eggs, and then all the other ingredients for the dough, except yeast and flour. Mix everything thoroughly using a blender. If you plan to knead manually, it is better to introduce the products one at a time, constantly stirring thoroughly. Milk is used room temperature.

2. Then, continuing to work with the mixer, carefully add some of the sifted flour in advance. Continue stirring. Then add the yeast and stir again. Continue adding flour as you go. Adjust the quantity yourself. The dough should have the consistency of liquid sour cream.

3. Cover the dough with a lid or special film and let stand for about 40 minutes. While it sits, prepare the filling. Peel the onion and chop finely.

4. Wash the mushrooms, dry with a paper towel and cut into small pieces.

5. Fry the onions with minced meat in one pan with salt and pepper, and the mushrooms in another. Mix everything. If necessary, add vegetable oil during frying.

6. While the filling is cooling, make the pancakes. During this time it rose slightly. Add a little boiling water and mix well. Water is needed to make the pancakes thinner.

7. Splash small quantity test for hot frying pan and, tilting it in all directions, carefully distribute the semi-liquid mass over the area of ​​the dish. When the pancake is ready on one side, carefully lift it from the edge and turn it over. Fry for a few more seconds.

8. When the pancakes are ready, wrap the cooled filling in them.

Ready stuffed mushrooms place in a baking dish. Place butter on top in portions and place the pancakes with meat in the oven to bake for a quarter of an hour.

Pancakes with meat according to this recipe are prepared very simply and from a small amount of simple ingredients. Meat is used for filling. It can be replaced with ready-made purchased minced meat if desired, or you can grind the still raw meat in a meat grinder. But if you want the filling to be juicy, it is better to first boil the meat, leave it in the broth until it cools completely, and only then make minced meat from it. Don't forget about sifting the flour: this way you will saturate it with oxygen, and the pancakes with meat will turn out more porous and airy.

You will need for the test:

• flour -1.5 tbsp;
• water – 1 tbsp.;
• milk – 1 tbsp.;
• chicken egg – 2 pcs.;
• sunflower oil – 1 glass;
• sugar – 1 tbsp. l.;
• salt – 0.5 tsp;
• butter for greasing pancakes.

You will need for the filling:

• meat – 450 gr.;
• chicken egg – 2 pcs.;
• onion – 1 pc.

Cooking stages.

1. In the evening, boil the meat (preferably pork) and let it cool completely in the broth. This way it will absorb moisture and it will turn out juicier. Cut the cooled meat into pieces so that it is convenient to make minced meat. Don't forget to salt it 5-10 minutes before it's ready.

2. Boil the eggs and let them cool.

3. Take a deep bowl where you will knead the dough. Pour water into it, then milk and sunflower oil. Next, add salt, sugar, flour, and add eggs.

4. Mix everything thoroughly using a mixer. If you are mixing the dough by hand, stir everything after adding each ingredient.

5. B microwave oven Melt the butter to grease the pancakes.

6. Pour the dough into a hot frying pan and, tilting it in all directions, carefully disperse the semi-liquid mass over the area of ​​the dish. When the pancake is fried, carefully pick it up from the edge and immediately turn it over. Fry for a few more seconds.

7. Grease the finished pancake with butter that has been melted in advance. When the pancakes are ready, chop the peeled onions and fry in a frying pan with the addition of sunflower oil.

8. Pass the meat through a meat grinder, and rub the peeled eggs on coarse grater. Mix meat, eggs and fried onions. Add a couple of tablespoons of broth if desired.

9. Place the filling in the pancakes, wrap and fry in a frying pan on both sides with the addition of sunflower oil. First of all, fry from the “seam” side so that it “sticks together”.

Serve with sour cream and herbs.

Thin, delicate, delicate and unusually juicy pancakes with meat are obtained according to this recipe. And thanks to the seasonings in the dough, the taste becomes more expressive, and the pancakes themselves become aromatic. Minced meat is taken from pork and beef, but you can use any kind, including homemade and store-bought. In the second case, it is usually fattier - take this into account when cooking. Champignons are the best mushrooms, but you can replace them with any others you like. And the original presentation of the dish will allow it to be worthy decoration your table.

You will need for the test:

• milk – 400 ml;
• flour – 200-250 gr.;
• chicken egg – 2 pcs.;
• vegetable oil – 50 ml;
• salt - a pinch;
• oregano - a pinch;
• basil - a pinch.

You will need for the filling:

• minced meat (a mixture of pork and beef) – 500 gr.;
• mushrooms – 100 gr.;
• onion – 1 pc.;
• vegetable oil for frying;
• salt to taste;
• pepper to taste.

You will need for decoration:

• green onion feathers;
• lettuce leaves.

Cooking stages.

1. Wash the mushrooms and dry with a paper towel. Cut into small pieces.

2. Chop the onion, peeled in advance, and fry in a frying pan with sunflower oil until semi-soft. Add the mushrooms and cook, stirring, for a couple more minutes.

3. Place raw minced meat in a frying pan and fry until cooked. Don't forget to add a little salt and pepper during the process. Remove the filling from the heat and set aside to cool.

4. In the meantime, you can make pancakes. Pour milk into a blender bowl, add eggs, salt, oil, basil and oregano and mix well.

5. Add pre-sifted flour and mix everything again using a blender. If you don’t have one, you can use a mixer or knead the dough with your hands. If you choose the third option, you will need to mix everything thoroughly after introducing each subsequent ingredient. Adjust the amount of flour yourself - the consistency of the dough should be similar to kefir without lumps.

6. Pour the dough into a hot frying pan and, tilting it in all directions, carefully disperse the semi-liquid mass over the area of ​​the dish. Fry the pancake for 40-50 seconds. Then carefully pry from the edge and quickly turn over. Fry for some more time.

7. When the pancakes are ready, proceed to the final stage. Place a little filling in the middle of the pancake and bring the edges from all sides towards the center, forming a pouch. Tie with an onion feather to prevent it from opening. Repeat this with all the pancakes.

Serve on lettuce leaves.

The most delicious pancakes with meat - video recipe

It’s best to study a recipe visually, and empanadas are no exception. So watch how to cook delicious and tender pancakes with minced beef. Thin pancakes and juicy filling are what we all crave.

If, before reading the article, you had doubts about what to cook pancakes with and whether to cook them in principle, choose one of the proposed options. For each of the above recipes, the dish is made simply and quickly, and the pancakes themselves turn out to be unusually tasty and satisfying. Homemade pancakes with meat are a great alternative to regular 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 that doesn’t 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 on 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.

For baking thin pancakes 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 (bay leaf, 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

1. First, cut the pulp. No need to grind. Each piece should be approximately 50 grams.

   

2. 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.

   

3. 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 let's add some salt and throw it away bay leaf ik, a few peas of black 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.

   

4. 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.

   

5. Grind the cooled meat using a meat grinder or food processor.

   

6. Finely chop the onion and fry until lightly browned. vegetable oil.

   

7. Add butter and stir.

   

8. Now let's add a spoonful of flour here and stir. The flour should lightly fry and merge with the onion.

   

9. Place the twisted meat into the frying pan and stir.

   

10. 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.

    

11. Now is the time to taste the filling with salt and pepper. Add if necessary.

    

12. 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 together meat product, do not allow it to disintegrate. And we make incredibly juicy and tasty beef pancakes! Yes, however, with any other meat.

How to bake thin pancakes with milk

1. Crack the eggs in a deep bowl with the addition of salt and sugar. A mixer will help you do this well and quickly.

   

2. Add a third of the milk to the egg mixture and stir, or vice versa.

   

3. Add sifted flour, stirring with a spoon.

   

4. 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.

   

5. 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.

   

6. Pour in 2 tbsp. l. vegetable oil, stir.

   

7. 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.

   

8. Heat the pan thoroughly. This is a very important nuance. On a poorly heated pan, your first pancake will definitely turn out lumpy.
9. 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.
10. 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!

    

11. 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.

12. 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.
    

    

13. Fry the finished pancakes before serving. butter on both sides. 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

1. Let's prepare the meat. Cut it into large pieces, 50 grams each.

   

2. Add milk to the future filling and mix. Let the mixture boil for min. 5-7 on low heat. It should thicken.

   

3. 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.
4. 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!

1. Grind the boiled meat in a meat grinder.
2. Fry the chopped onion in vegetable oil.
3. Combine meat with onion, mix.
4. Fill the pancakes and wrap them.
5. 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 also as an option for supplements boiled meat– mushrooms fried with onions, or 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!