Pancake bags with mushrooms: recipe with photos, cooking secrets

About pancake bags

What is a pancake bag? This is a tasty and beautiful dish, which is a stuffed pancake, which is then assembled in the shape of a “bag”. These pancakes are served on the table for various holidays and celebrations. Also during Maslenitsa, pancake bags are made for variety and beauty.

But it's not just table decoration! Pancake bags are a very versatile dish. And all because you can add different fillings to the same pancakes: vegetable, meat, fish, mushroom, fried, stewed, spicy, salty and even sweet! Yes, these pancakes can be made not only savory and salty, but also sweet and dessert.

From this we can conclude that it is not the pancakes themselves that are important, but the fillings that are placed inside.

I also want to advise you not to adhere to any strict rules or proportions. Experiment, add something new to the filling, process foods in different ways, and then you will create your own unique recipes!

How to roll pancake bags

In fact, there is nothing complicated here! Put a little filling in the center of the pancake, and then just collect and pull up the edges, as if you were really making a bag. Okay, that's understandable. But how can you make sure that these bags don’t fall apart, how can you make sure that they keep their shape and look appetizing on the holiday table?

Pancakes need to be tied up! And it is important that the material used to tie it is also edible. Not a clothesline!

For this use:

Fresh greens. Green onions, dill and other edible stems.
Rennet cheese is also popular. Cheese braid. This braid is unraveled into thin flagella, which are used to tie pancakes.
You can use seaweed and rice noodles.
For sweet pancakes, carefully trimmed orange or lemon peel is suitable.
Apples are also used. They cut it into thin circles, then carefully cut out the pulp from these circles. It turns out to be an apple ring that can be used to hold the pancake together.

Recipes

Of course, the first point is preparing the pancakes themselves. Here I will add a couple of the simplest and most popular pancake dough recipes.

By the way, you can also use store-bought pancakes. Why waste time when you can buy a ready-made stack of pancakes. All you have to do is heat up these pancakes!

Option on the water

The results are simple but tasty pancakes.

Ingredients:

Butter – 50 g.
Egg – 1 pc.
Water – 1 glass;
Flour - a little less than 1 cup;
Sugar – 1 teaspoon;
Salt – 2 pinches;

Beat the egg with sugar and salt. Add water, add flour.

Mix thoroughly until smooth.

Milk option

A more delicious recipe. The pancakes turn out tender and bright.

Ingredients:

Milk – 500 ml.
Flour – 300 g.
Eggs – 3 pcs.
Sugar – 1 tbsp. spoon;
Salt – 0.5 teaspoon;
Vegetable oil – 50 ml.

Preparation

Beat eggs with sugar and salt. Add milk and butter.

Gradually add flour and stir constantly. You should get a liquid and homogeneous dough without lumps.

Fillings for pancake bags

As I said at the beginning of the article, the bags can be filled with anything! Any products, combinations and mixtures. Below I will briefly provide both recipes and ideas.

Julienne in pancake bags

Julienne (julienne) is a thick mass that is either a soup or a stew. They use cheese, mushrooms, chicken, fish, sour cream and all sorts of greens.

Fish option

Ingredients:

Salmon fillet (trout, pink salmon, salmon) – 350 g.
Cheese (semi-hard) – 150 g.
Sour cream – 230 g.
Milk – 100 g.
Fresh dill – 30-50 g.
Onions – 100 g.
Oil for frying;
Salt and pepper to taste;
Flour (starch) – 1 tbsp. spoon;

Preparation

Wash the fish and cut into small cubes. Finely chop the onion and greens.
Heat a little oil in a frying pan and add the onion. Fry it until soft.
Add the fish, stir, salt and pepper and fry for another 5 minutes.
Sprinkle a little flour. Then add sour cream, stir, bring to a boil.
Pour in milk, add dill and remaining flour. Simmer until thickened.
Grate the cheese and mix it with this tasty mixture.
All! Once the filling has cooled, you can start stuffing the pancakes with it.

Chicken option

To prepare chicken julienne, simply replace fish with chicken in the previous recipe. And then everything is the same: chopped, fried, poured sour cream and milk, stewed and sprinkled with cheese.

Pancake bags with mushrooms and chicken

The filling turns out so tasty that you are tempted to eat it before it ends up inside the pancakes! There is chicken, mushrooms, tomatoes, onions and all sorts of spices.

Ingredients:

Chicken fillet – 450 g.
Mushrooms (fresh or canned) – 220 g.
Greens (dill and green onions) – 1 bunch;
Onions – 1 pc.
Tomato – 1 pc.
Garlic – 2-4 cloves;
Sour cream (or mayonnaise) – 1 tbsp. spoon;
Salt and black pepper – 3 pinches each;
Vegetable oil for frying – 2-3 tbsp. spoons;

Preparation

Finely chop the chicken. Do the same with mushrooms, herbs and onions.
Pour oil into a frying pan and heat it up. Add the mushrooms and onions and simmer a little. Then it's the chicken's turn.
Now add the herbs and a spoonful of sour cream.
Salt and pepper. Simmer covered for 15-20 minutes. Meat and mushrooms should be almost ready.
At the very end, add grated garlic and tomato pieces. Stir and fry uncovered over low heat for another 10 minutes.
We put the filling on the pancake, wrap it, and tie it.

Minced meat filling

And this is a classic meat option! You can use both pieces of beef and minced meat.

Ingredients:

Minced meat – 300 g.
Onions – 1 pc.
Bell pepper – 1 pc.
Salt and pepper – 3 pinches each;
Tomato paste – 1 tbsp. spoon;
Vegetable oil – 1 tbsp. spoon

Preparation

Peel and finely chop the onion. Rinse the pepper, remove the core and seeds, and similarly finely chop.
Fry the minced meat in oil until half cooked. Add onion, pepper, tomato paste. Fry for another 15 minutes, possibly covered.
Salt and pepper.
Let it cool, then spoon it onto the pancake and wrap it up.

Mushroom filling

This is a kind of mushroom julienne. Fried mushrooms with onions and cheese. You can add other vegetables if desired.

Champignons – 250 g.
Onions – 2 pcs.
Cheese – 100 g.
Sour cream – 1-2 tbsp. spoons;
Black pepper and salt - 2 pinches each;

Preparation

Wash the mushrooms, dry and finely chop. Cut the onion into half rings.
Pour a little oil into the pan, add onions and mushrooms. Fry covered for 10 minutes.
Add sour cream, salt and pepper. Fry for another 5 minutes.
Add grated cheese, mix and simmer over low heat for another 5 minutes.

Salad filling

This is a simple and original way to fill pancakes! Why not put regular holiday salads inside them?!

Prepare more Olivier salad, vinaigrette and other salads. All this can be put inside the pancakes.

And the laziest or those with limited time can even do this: fry frozen vegetables. It's simple!

We bought a mixture of vegetables, put them in a frying pan and fried them in a little oil. Add to taste: ketchup, mayonnaise or sour cream. Salt and pepper. You can grate cheese on top. Delicious, simple and original!

Sweet fillings

Here I will briefly provide a list of ideas and recipes without detailed descriptions, since everything is extremely simple!

Curd filling

Knead 200-300 grams of cottage cheese. Add 3-5 tablespoons of sour cream and 50-100 grams of sugar. Mix thoroughly until the curd mass becomes soft. Add to taste: raisins, dried apricots, nuts, cocoa powder or grated chocolate, prunes, candied fruits.

Fruit filling

Mash a couple of bananas in a cup, add raisins, a few spoons of yogurt and apple slices.

Jam filling

We take thick jam. If desired, it can be flavored with pieces of cookies, nuts or fresh fruit.

Condensed milk filling

Mix 2 jars of boiled condensed milk with nuts and pieces of crispy cookies.

Whipped cream with strawberries

Wonderful and original! Place a little whipped cream (store bought) in the center of the pancake and add a few pieces of strawberries or other berries. Form a pouch.

If you have any comments, questions, or advice, please leave a comment. Bon appetit! Delicious pancakes to you!

When thinking about a holiday menu, we, as usual, want to jump over our heads to impress the invited guests. Buffet appetizers simply must be on the banquet table, and bags of filled pancakes, the recipes for which we will study today, would be quite appropriate as a cold dish. This original treat with a hint of traditional cuisine can be served in a wide variety, thanks to the variety of fillings, but first things first.

Maslenitsa week requires culinary virtuosity and resourcefulness from the hostess, because for seven days guests need to be treated to pancake dishes, and bags will come in handy here.

Beautiful and very tasty “balls” can be served cold or hot, sweet or salty, with sauces or syrups. In this case, everything depends on the dexterity and imagination of the cook.

Pancake bag ties

Judging by the photo, preparing a bag with filling is not at all difficult. As the name already implies, the role of “packaging” is assigned to our favorite classic pancakes, in the center of which a certain snack is placed, after which the edges of the flatbread are tied into a bag using edible “string”.

Pancakes for colored bags

Pancakes made with water or milk are the best option for stuffing, since these are the flatbreads that are the most elastic. But whether they will be sweet or salty depends on the choice of filling.

For example, with chocolate, custard, butter cream, nut butter, jam or confiture, condensed milk or boiled milk, fruits or berries, pancakes with a high sugar content in the dough should be served, 2-4 tbsp per 0.5 liter of water. Sahara.

As for salty fillings: pates, cabbage, potatoes, meat, rice with eggs, fish and other cold snack options, then you should not add more than 1 tbsp to the pancake mix. sweet sand.

When choosing a pancake dough recipe, you should also approach it carefully. Here we don’t need those precious openwork holes that many housewives are chasing after. On the contrary, the texture of the pancake should be smooth and dense, but quite thin so that even the most liquid filling can be easily held in the bag.

Pancakes with milk

Ingredients:

Milk of any fat content - ½ l;
High-grade flour – 0.3 kg;
Category 1 chicken egg – 3 pcs.;
Granulated sugar – 20 g;
Salt – 5 g;
Sunflower oil – 50 g;
Butter – 100 g;

Preparation:

Beat the eggs into the blender bowl, add salt and sugar, then beat the egg mass until the sweet and salty crystals dissolve.
After this, pour milk and butter into the container, add flour and beat everything until the components are completely homogeneous.
The dough should be left for 20 minutes, after which we bake pancakes on both sides in a preheated frying pan at a temperature slightly above average.
Grease the finished pancakes with butter and place them in a stack. You can start filling them after they have cooled completely.

"Water" pancakes

Ingredients:

Hot water – 2.5 tbsp;
Chicken egg – 2 pcs.;
Granulated sugar – 3 tbsp;
Salt – 1 pinch;
Premium wheat flour – 1½ tbsp.;
Baking powder for dough – 5 g;
Sweet butter – 100 g;

Preparation:

Place eggs, sugar, salt, flour and half the volume of water into a deep container, then use a mixer to mix everything until a thick single fraction is obtained.
After this, add the remaining water, add baking powder and 50 g of melted butter, and again beat everything with a mixer until the pancake dough is ready, breaking up the lumps.

Pancakes can be baked immediately by greasing the finished flatbreads with butter.

Preparation

1. Wash fresh champignons thoroughly, cut into thin strips or cubes. You can also use frozen mushrooms; defrost halfway before frying.

2. Melt butter in a frying pan.

3. Place the chopped mushrooms in a frying pan, add salt and spices to taste, fry over low heat for about 20 minutes. Stir the mushrooms periodically and cover the frying pan with a lid.

4. Break a fresh chicken egg into a deep bowl, add kefir of any fat content and vegetable oil. If you take full-fat kefir, and it is thicker, then the dough will most likely have to be slightly diluted with boiled water.

5. Add salt, baking soda and sugar.

6. Add sifted wheat flour. This recipe uses wholemeal flour.

7. Stir the dough with a whisk, trying to break up all the lumps of flour. If the dough is too thick, thin it with water. It is best to let the dough rest for 20 minutes in a cool place. Using a pastry brush, coat the pan with frying oil. Heat it up and pour in a small amount of pancake batter to bake a thin pancake. Fry over low heat for no more than 3 minutes.

8. Carefully turn the pancake over to the other side; you can take a second spatula, since kefir-based pancakes are more fragile and often tear.

9. Place the pancakes in a stack on a plate and place a few spoons of fried mushrooms in the center.

10. Pick up the edges of the pancake, secure with a toothpick, tie with a green onion feather and then remove the toothpick.

11. Pancake bags with mushrooms are ready! Serve with sour cream.

Pancake decor

Everything unusual attracts attention, and even pancakes in bags can be turned into a real creative dish by simply adding colors. This rainbow idea will definitely please the kids. But don’t worry, we won’t use any chemical dyes, but rather use natural dyes.

make red pancakes
using beet juice, replacing ½ of the liquid pancake base according to the recipe.
give the pancakes an orange tint
(replace ½ of the water or milk).
Green color
can be obtained from spinach. To do this, a bunch of fresh or frozen herbs must be ground to a mushy state in a blender or mortar and added to the dough.
their yellow color
, and
their brown color
.
A beautiful lilac shade
is obtained by adding blueberries or chokeberry juice to the dough.
And blue
can be obtained using blackberries or mulberries.

Filling bags for pancakes

And now we have prepared chic creative multi-colored or classic pancakes with our own hands and it’s time to think about the internal contents of our snacks. What to fill pancake bags with?

The main feature of such “bags” is that such stuffed pancakes are capable of holding even a relatively liquid mass inside.

That is why you can “pack” any salads in them, for example, sea cocktail and others. However, respecting the national spirit, the most popular recipes remain those with mushroom, cheese or ham filling.

Cold fillings

Mushroom julienne

Chop the onion (2 heads) into small cubes and fry in a frying pan in butter until golden brown.
In the meantime, wipe 200 g of fresh champignons with a damp cloth, finely chop them into strips and also place them in a frying pan, where they should be fried together with the onions until tender.
Rub 150 g of cheese into the prepared mushroom fry and mix everything, the filling is ready.

Ham and cheese filling

Cut ham (200 g) or salami or other smoked sausage into small cubes and mix with grated cheese (100 g), finely chopped dill (1 bunch), fried onion (1 head) and 2 tbsp. mayonnaise.

Crab filling

Grind 100 g of crab sticks or meat, mix with grated cheese (50 g), grated boiled egg (2 pcs.), finely chopped dill (1/2 bunch) and 3 tablespoons of sour cream.

Filling ala Caesar

Cut boiled chicken fillet (200 g) into small cubes, mix with finely torn lettuce leaves (½ head) and mayonnaise (2-4 tbsp).

Korean filling

Chop Korean carrots (150 g), mix with thinly sliced ham (100 g), finely chopped herbs (1/3 bunch) and 3 tbsp. mayonnaise.

Filling with red fish

Cut lightly salted salmon, trout or salmon fillet into small slices (150 g), mix with finely chopped dill (1 bunch) and creamy processed cheese (3-4 tbsp).

Filling "Men's salad"

Boil beef fillet (300 g) until very soft and separate into fibers.
Beat chicken eggs (4 pcs.) with salt, finely chopped dill and bake very thin omelet pancakes in a frying pan.
After cooling, these omelettes must be cut into thin strips.
We also chop the gherkins (150-200 g) into thin strips, after which we mix all the ingredients and season with mayonnaise.

Pancake bags with sweet filling

Sweet bags will be an excellent solution as dessert snacks.

You can fill the pancakes with any fruit salad, assorted berries with syrup, fruit in fruit jelly, various creams and sweet nut butters, jams and confiture. However, cottage cheese and cherry pancakes remain classics.

Bags with cottage cheese and raisins

To prepare the filling, take 300 g of soft cottage cheese, 50 g of sour cream, washed and steamed white or black raisins (50 g), vanilla sugar (1 pack) and powdered sugar (1 tbsp).
Mix all the stated ingredients and fill the pancakes in the form of bags. This appetizer can be served either chilled or hot.
To prepare a hot dessert, the bags should be placed in a heat-resistant container, filled with sour cream cream (200 g) with powdered sugar (1.5 tbsp), and then baked in the oven for 30 minutes at 200 o C.

How to fill pancake bags: hot fillings

As hot dishes, you can serve bags of meat, porridge, chicken and mushrooms in creamy sauce. They are very popular because they are incredibly tasty.

Stuffing with chicken and mushrooms

Chicken fillet (200 g) boiled in salted water for 25 minutes, cool and finely chop.
Fry finely chopped onion (1 head) and chopped fresh mushrooms (150 g) in oil until golden brown, then add chicken fillet to them and continue frying.
Then fill the filling with cream (200 ml), salt, anoint with any spices to taste and bring the mass to a boil with constant stirring.
After boiling, add 150 g of grated cheese to the filling and mix thoroughly.
We put the hot filling into the pancake, tie it in the form of a bag and put the bags with the filling in the oven for 8 minutes.

Ham and mushroom filling

To prepare the filling, we need to finely chop 200 g of boiled mushrooms and fry thoroughly in oil until brownish.
Meanwhile, cut 200 g of ham or smoked sausage into small cubes and mix with mushrooms and 200 g of grated cheese.
We pack this filling into pancakes, after which we bake the bags for 10 minutes in the oven at 180 o C.

Chicken and rice filling

Mix 200 g of boiled and chopped chicken fillet with ½ tbsp. boiled rice, 4 hard-boiled and coarsely grated eggs, a finely chopped bunch of dill and green onions, 100 g of grated cheese.
Place the resulting mixture into pancakes, wrap them in bags and bake in the oven for 8 minutes at 200 o C.
These pancake bags with hot filling should be served with creamy sauce: finely chop ½ head of onion and fry, add 4 tbsp to it. cream cheese and 1/3 tbsp. water. When the mass becomes homogeneous and thick, add a little flour (½ tbsp) and another ½ tbsp. water, add salt and pepper to taste, bring to a boil and turn off.

Filling with minced meat and rice

Ingredients:

Minced beef – 0.5 kg;
Boiled rice – 1 tbsp.;
Onion – 1 head;
Salt – ½ tsp.
Black pepper powder – ½ tsp;
Vegetable oil – 5 tbsp;

Preparation:

Pour oil into a heated frying pan and add finely chopped onion. After frying the onion until golden brown, also put the minced meat, salt, and pepper in a container, and simmer the meat mixture over low heat until cooked (20 minutes).
Then mix the minced meat with rice and you can stuff the pancakes.
Bake the packaged bags in the oven for 5 minutes.

Sweet bags will be an excellent solution as dessert snacks.

Bags with cottage cheese and raisins

To prepare the filling, take 300 g of soft cottage cheese, 50 g of sour cream, washed and steamed white or black raisins (50 g), vanilla sugar (1 pack) and powdered sugar (1 tbsp).
Mix all the stated ingredients and fill the pancakes in the form of bags. This appetizer can be served either chilled or hot.
To prepare a hot dessert, the bags should be placed in a heat-resistant container, filled with sour cream cream (200 g) with powdered sugar (1.5 tbsp), and then baked in the oven for 30 minutes at 200 o C.

Bags with cherries

Place 0.4 kg of frozen cherries in an enamel container, fill with water (3 tbsp), bring the mass to a boil and then add 1 tbsp. potato starch and 3 tbsp. granulated sugar.
With regular stirring, keep the berry mass on the fire for another 3 minutes and turn it off.
Now you need to give the filling a little time to cool and you can start forming the bags.

Before serving, pancake balls with cherries should be sprinkled with vanilla powdered sugar.

Bags of bananas and strawberries

Cut 3 bananas into cubes and mix with strawberries cut into small slices (300 g), then mix fruit and berry slices with 4 tbsp cream. sour cream and 3 tbsp. condensed milk
Before serving, this dessert should be cooled in the refrigerator for 1-2 hours.

It is not so difficult to diversify the menu with original appetizers and desserts, because bags of pancakes with filling are prepared easily and quite quickly, because these recipes are suitable even for a novice cook.

So amazing and always different. It's them, pancakes! From this simple dish you can always prepare something special, unique and be considered an experienced chef. The bags will be very original, but easy to prepare.

Bags of spring rolls

Who doesn't love pancakes? Everyone loves pancakes, especially if they come with amazingly delicious sweet or savory fillings. You can put the filling inside a pancake in different ways, and then we will tell you about the simplest, and at the same time the most pleasing to the eye option - stuffed pancake bags.

Chicken Pancake Bags Recipe

Only you decide how to fill the pancake bags, but we recommend starting your acquaintance with this snack with bags of pancakes with chicken and cheese.

Ingredients:

For pancakes:

milk - 310 ml;
flour - 150 g;
chicken egg - 1 pc.;
baking powder - 2 g;
vegetable oil - for frying;
green onions.

For filling:

Pancakes in a bag with mushrooms – recipe

This simple recipe for pancake bags is suitable for those who do not eat meat, or simply love mushrooms.

Ingredients:

ready-made pancakes;
butter - 60 g;
white onion - 40 g;
garlic clove - 1 pc.;
thyme - 2 sprigs;
mushroom mix - 600 g;
parsley.

Preparation

Saute the chopped onion for 2 minutes in melted butter with thyme, add the chopped garlic, wait another half a minute. Add the mushrooms, season them and cook over high heat until all the liquid has evaporated from the surface of the pan. Mix mushrooms with parsley and place on pancake. We form our pancake bags with filling by gathering all the edges of the pancake together and tying them with a parsley stalk.

Pancake bags with sweet filling - recipe

Ingredients:

ready-made pancakes;
juice of 1 orange;
egg yolks - 4 pcs.;
sugar - 40 g;
powdered sugar - 45 g;
vanilla;
dark chocolate - 400 g;
heavy cream (from 36%) - 375 ml.

Preparation

Mix orange juice with powdered sugar and put it on the fire to simmer until thickened. Beat the egg yolks and sugar until white, place in a water bath and continue beating until thickened. Add melted chocolate to the eggs, stirring vigorously. Whip the heavy cream with vanilla until stiff peaks form, gradually add the cream to the chocolate-egg mixture, carefully mixing the air mass with a spatula. Cool the resulting mousse.

Place the chocolate mousse in the center of the pancake, bring the edges of the pancake together and secure with caramel or a thin strip of orange zest.

Serve sweet bags of pancakes with chocolate filling accompanied by chocolate sauce and orange or tangerine slices.

Bag of julienne

For pancakes, prepare dough based on the following ingredients:

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

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

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

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

Preparation:

Cut the breast into cubes, about one and a half centimeters each.
Cut the thoroughly washed mushrooms into pieces slightly smaller than the meat.
Finely chop the onion.
Grate the cheese on the coarsest grater.

Preparation:

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

Bechamel:

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

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

Pancake bags with chicken

What could be tastier than tender chicken meat, golden onions, aromatic cheese and crispy pancakes gathered in one dish? We recommend preparing bags with filling according to the recipe with photo for breakfast. Such a treat will definitely please your loved ones and set a good mood in the morning.

Required:

Milk – 0.5 l.;
Eggs – 3 pcs.;
Sunflower oil – 3 tbsp. l.;
Sugar – 1 tbsp. l.;
A pinch of salt;
Flour – 1.5 cups;
Chechil - 1 braid;
Chicken fillet – 2 pcs;
Onion – 1 large piece;
Cheese – 100 gr.

Pancake bags with chicken: step-by-step recipe with photos

Preparation:

Let's prepare the filling. Wash the chicken fillet, cut into small pieces and boil in salted water. To make the meat flavorful, we recommend adding herbs and bay leaves to taste. It’s also good to throw 0.5 onions into the broth.
Peel the onion and chop into cubes. Fry the onion in a frying pan.
Grate the cheese on a fine grater.
Cut the cooked fillet into small cubes or strips, as you prefer.
Prepare the pancake batter. To do this, beat eggs with sugar, add 150 g. milk and flour, knead a thick dough. Gradually pour in the remaining milk and stir until there are no lumps. Add 2 tbsp to the prepared mass. l. vegetable oil.
Bake pancakes in a frying pan, the surface of which is thinly greased with oil.
Fill the finished pancake with the filling: place a portion in the middle with a dessert spoon. Sprinkle grated cheese on top.
Gather the edges so that they are over the filling. Tie with cheese ribbon.
So form all the bags. Place portions immediately onto a plate.

Pancakes with cottage cheese and salmon

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

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

This amount will make about ten pancakes.

The filling includes:

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

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

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

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

Cheese and ham in a bag

For the test:

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

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

For filling:

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

Cooking:

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

Recipes for fillings for pouches

Snack pancake bags with savory fillings can be served either cold or hot. You can serve pancakes cold, stuffed with such favorite salads as Olivier or Crab. Pancakes cooked with milk will be tasty and satisfying.

Important! If all the components are cut the same size, say, the size of a pea, then the pancake filling will look uniform and neat.

Cheese spicy filling

Grate thick processed cheese and a couple of boiled eggs. Add 1-2 cloves of garlic, squeezed through a garlic press, small pieces of brightly colored sweet (or hot) pepper, a little dill or parsley. Mix with mayonnaise until smooth. If necessary, you can add salt and ground black pepper.

Important! The spiciness of this filling can be adjusted to your taste by reducing or adding garlic and pepper.

Rice and fish

Take a glass and a half of cooked rice, 1 can of your favorite canned fish in oil, a couple of boiled chicken eggs, and some green onions. Mash the fish with a fork, chop the eggs and onions, mix with mayonnaise.

Chicken and mushroom

Heat boiled chicken breast meat + fried champignons with onions (without boiling) in cream, mix with grated hard cheese. Before serving, these mushrooms are heated in the oven or microwave.

Herring filling

Make salted herring fillet. If it tastes too much salt, soak it in milk or cold water for 2-3 hours. Cut herring, onions, boiled eggs, and a little dill into small pieces. Mix with mayonnaise or butter. Bags of filled pancakes offer recipes with sweet fillings as well.

Salad pouches

Pancakes:

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

Fry the pancakes and set them aside to cool.

Salad ingredients:

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

Preparing the salad filling:

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

Dessert bags

For this recipe we will prepare everything as usual, except that we will need citrus peels for the ties.

Pancakes:

hot water - two and a half glasses;
two pieces of chicken egg;
granulated sugar three tablespoons;
a small pinch of salt;
one and a half glass of wheat flour (it would be great if it were of the highest grade);
50 gr., fatty butter;
five grams of baking powder.

Prepare the pancakes and start filling. It will require:

three medium-sized bananas;
three hundred grams of fresh strawberries;
four tbsp. l. 15% sour cream;
three tbsp. l. regular condensed milk.

How to prepare the filling:

Finely chop the banana and strawberries and mix.
Then pour in a pre-combined mixture of condensed milk and sour cream.
Cool in the refrigerator so that the filling does not spread, and begin to form the bags.
Place a full tablespoon of filling in the center of the pancake and make a small bag out of the pancake. Then tie it with thick citrus peel, cut into thin strips.

Cool again before serving and store the dessert in the refrigerator.

Sweet bags with berries

Pancake bags are not only an excellent snack, but also a delicious dessert. The main thing is to choose the right ingredients for the filling. This recipe uses a combination of strawberries and cream. You can also replace it with any berry or make a mix to your taste.

Required:

Milk – 0.5 l.;
Salt - on the tip of the knife;
Sugar – 1.5 tbsp. l.;
Eggs – 3 pcs.;
Butter – 2 tbsp. l.;
Flour – 1.5 cups;
Heavy cream – 0.5 l.;
Strawberry;
Powdered sugar – 70 gr.;
Chechil - braid.

Sweet bags with berries: step-by-step recipe with photos

Preparation:

Let's start preparing the bags with the pancake recipe. Melt the butter, beat the eggs with sugar. Add oil, mix.
Add a glass of flour and a little milk, knead the dough. Make a second addition of flour and milk, knead.
Dilute the pancake batter with the remaining milk to a liquid consistency.
Leave the dough to rest.
Whip the cream and powder. Wash and dry the strawberries. Separate from the greens, cut into small pieces.
Bake the pancake, place it on a plate and immediately begin assembling. Place a spoonful of cream in the middle and a dessert spoon of chopped strawberries on top.
Gather the edges of the pancake up and tie with a chechil ribbon.
Place the finished bag on a plate and sprinkle with powder.

The shape of the dish can be ruined by untreated edges. Too crispy and they may break. Such bags will look sloppy. The result is unappetizing.

To prevent such a nuisance from overshadowing your work, we recommend greasing the edges of the pancake with butter. This should be done immediately after baking, while it is still hot. The oil will saturate the pancake and after cooling the edges will become soft and elastic. The bag will have an attractive top shape. Grease the edges of each pancake, regardless of the chosen filling.