Delicious and hearty breakfast for Maslenitsa: envelope pancakes with egg and cheese

Pancake filling with melted cheese, herbs and garlic

Compound:

• processed cheese – 0.25 kg;
• garlic – 3 cloves;
• fresh herbs – 50 g;
• mayonnaise – 40-60 ml.

Cooking method:

• Place the cheese in the freezer for 20-30 minutes to make it easier to chop it later.
• Pass the garlic through a press and mix with mayonnaise.
• Grind the cheese on a coarse grater and place in a bowl.
• Wash the greens and let them dry. Finely chop it with a knife and add to the cheese.
• Add mayonnaise mixed with garlic to the cheese and herbs. Mix the ingredients and use them as a filling for pancakes.

According to this recipe, the filling turns out to be tender, it has a moderately piquant taste and a fresh aroma.

Pancakes stuffed with cheese and vegetables

Required:

• 8 thin savory pancakes with a diameter of 20 cm;
• 1.25 glasses of water;
• 0.5 cups beans;
• 1 tbsp. spoon of vegetable oil;
• 2 small carrots, cut into thin slices;
• 1 teaspoon red pepper;
• 2 cups pumpkin, cut into small cubes;
• 1 medium tomato, diced (canned in its own juice);
• 1.5 cups grated cheese;
• 0.5 cups of tomato juice.

Boil the beans in slightly salted water until tender, rinse under cold water and dry. Preheat the oven to 175 degrees. Heat the oil in a small frying pan, add peppers and carrots, fry, stirring constantly, then add the pumpkin and fry too (about 2-3 minutes), remove from heat. Add the beans, tomato and half the cheese, stir and place the filling in the center of each pancake.

Roll up the rolls, place them seam side down on a small greased baking sheet, cover with foil and bake for 8-10 minutes. Remove the foil, pour tomato sauce over the rolls and sprinkle with the remaining cheese. Bake for another 3-4 minutes until the cheese is melted.

Pancakes with mushrooms and cheese

Required Products:

• Flour - two glasses.
• Milk - two glasses.
• Cheese - three hundred grams.
• Eggs - five pieces.
• Champignons - five hundred grams.
• Water – one and a half glasses.
• Onions - two pieces.
• Salt - two teaspoons.
• Sugar - two tablespoons.

Preparation

Prepare a deep bowl for the dough. Beat eggs and salt with a mixer. Without ceasing to beat, gradually add sifted flour. Pour in water, milk and salt. Fry pancakes from the prepared dough and set aside. While they are cooling, you need to prepare the filling.

Finely chop the peeled white onions and fry until slightly golden brown. Next, finely chop the champignons into pieces and combine with fried onions. Simmer over low heat for about ten minutes. At the end, add cheese on a fine grater and mix all ingredients. Stuff the pancakes with this filling. Roll them into rolls or wrap them in the form of an envelope. Fry each one in a frying pan. The pancakes are ready. When serving, you can sprinkle with finely chopped herbs.

Zucchini pancakes with cheese and herbs

We prepare all the necessary ingredients. If the zucchini is not young and has rough seeds inside, then we take them out and throw them away.

Grate the zucchini on a fine grater. The smaller the pieces, the less noticeable they will be in the finished pancakes. I do not recommend turning zucchini into puree by grinding it in a blender. In this case, the pancakes turn out denser and have a slightly rubbery taste. At the other extreme, pancakes made with too long and large pieces of zucchini are also, in my experience, not the best option, since in this case the pancakes taste less pleasant and tend to tear when folded.

Add 1 teaspoon of salt to the grated zucchini and mix them so that the salt is evenly distributed. Leave the zucchini at room temperature for 30 minutes. During this time, the zucchini will release a large amount of juice.

In the meantime, separate the mint leaves from the stems and chop finely. Also finely chop the green onion stems. Grate the cheese on a fine grater. Break the chicken eggs into a separate container and mix them with a fork or whisk until smooth. No need to beat.

Squeeze the soaked zucchini and drain all the juice. The more juice you can remove, the less flour you will need and the pancakes will have a more zucchini flavor, which is great. I squeeze out the zucchini mass simply by squeezing it in my palms. Quite strong, but not dry. It turns out about 500-600 ml of juice, and the squash mass loses about 2/3 of its original volume.

Add chopped herbs, cheese and eggs to the zucchini mixture. Mix everything well.

We sift the wheat flour in order to restore its airiness and enrich it with oxygen. This way, the dough will be smoother and the pancakes will taste more delicate. 1-2 tbsp. Add the flour to the zucchini mixture with a spoon and mix everything well so that there are no lumps left. Having mixed in about half of the flour (75 g), we begin to check the consistency of the dough by scooping it with a spoon. When the dough envelops the spoon in a thick layer and, after lingering on it for 1-2 seconds, falls into the bowl in a single clot - it’s ready. The consistency of the finished dough resembles sour cream and does not flow off a spoon. Depending on how well we squeezed the zucchini, as well as the size of the eggs, you will need about 150 grams of flour +/- 1-2 tablespoons. In this case, less flour is better than more. After all, if the dough turns out to be liquid, you can always add a little more flour, but if you add all the flour at once, the dough may turn out to be too thick and spreading it thinly in the pan will be more labor-intensive.

Add 1-2 pinches of ground black pepper to the dough. Mix. Taste a drop of dough and, if necessary, add a little more salt. The dough is ready. You can start frying pancakes.

Heat the frying pan over high heat and use a silicone brush to grease the bottom of the frying pan with vegetable oil. Reduce the heat to medium, add a portion of dough to the pan and spread it over the bottom of the pan with the back of a spoon, stretching the dough in a circular motion, from the center to the edges. I usually cook pancakes 2-3 mm thick, so the portion of dough for each pancake is 2 tablespoons. Increase the heat slightly and fry the pancake for 2-3 minutes until its surface becomes matte and slightly dry, and the underside is toasted.

Turn the pancake over and fry on the other side for another 1-2 minutes until golden brown. To turn pancakes, it is best to use a wide spatula with a curved handle, and if you don’t have one at home, help yourself with another spatula, fork, or, very carefully, hold the pancake with your fingertips.

Repeat the procedure with the remaining dough. To make the pancakes more golden and crispy, before adding each new portion of dough, grease the pan with a drop of vegetable oil.

Zucchini pancakes with cheese and herbs are ready. It is best to serve pancakes hot. You can simply use sour cream (or natural yogurt) or prepare a simple sauce based on it, adding chopped garlic cloves, salt and pepper. You can go even further by adding some green onions, mint and grated cheese to the sauce. Bon appetit!

And if there is still some zucchini left and you want some variety, then make zucchini pancakes.

Pancakes with ham and cheese

Ingredients:

• Flour – two hundred grams.
• Eggs - four pieces.
• Ham - three hundred grams.
• Milk - two glasses.
• Vegetable oil - two tablespoons.
• Cheese - three hundred grams.
• Sugar – one teaspoon.
• Salt.
• Greenery.

Cooking process

Break the eggs into a larger bowl, add butter, sugar and salt. Beat everything well with a whisk. Pour in milk. Then add flour in small parts and stir until a homogeneous mass is formed. Fry pancakes from the prepared dough. For the filling, cut the ham into small cubes, mix with grated cheese and finely chopped herbs. Place the filling on the pancakes and wrap them in the form of envelopes.

Delicious pancakes stuffed with ham, tomatoes and cheese in the oven

You will need:

• Milk – 0.5 liters.
• Boiled water – 0.5 liters
• Flour - 2 heaped glasses.
• Eggs – 3 pcs.
• Vegetable oil – 4 tablespoons.
• Soda, quenched with vinegar - ¼ small spoon.
• Salt - a teaspoon.
• Sugar – ½ teaspoon.
• Vegetable oil for frying.
• Butter.

For filling:

• Ham - 250-300 gr.
• Hard cheese – 150 gr.
• Tomatoes - a couple

Preparation:

1. Combine all ingredients for pancakes in a bowl, mix well, refrigerate for 1 hour.
2. After the specified time, remove the dough from the refrigerator and mix again.
3. Bake pancakes, brush with butter.
4. Cut the ham and tomatoes into small cubes, grate the cheese.
5. Place the filling on the pancake and roll it into an envelope.
6. Place the pancakes in the pan and place in the oven for a few minutes at 180C to melt the cheese.

Cheese filling with broccoli for pancakes

• broccoli – 0.2 kg;
• hard cheese – 100 g;
• cream (preferably full fat) – 120 ml;
• salt - to taste.

• Separate broccoli into florets. Cut large ones into several pieces. Wash the inflorescences.
• Boil water and lightly salt it. Place broccoli in boiling water and cook for 10 minutes.
• Place the cabbage in a colander and rinse with ice water. Let the broccoli dry.
• Finely grate the cheese and mix with cream. Heat them, stirring, over low heat until the cheese melts and the sauce thickens.

Place a few cabbage florets on the pancake and pour the sauce over it. Roll the pancake into a cone and transfer to a plate. Fill the rest of the pancakes in the same way and serve.

Cheese goes well with a variety of foods. Melting, it binds the components, turning them into a single whole. It is often included in pancake fillings, as with it they acquire a new taste, more refined and noble. There are so many recipes for fillings for cheese pancakes that it is difficult not to find an option to suit your taste.

Pancake recipe, like in “Shokoladnitsa” with melted cheese

Pancakes, like those in a famous cafe chain, are quite popular. And all because pancakes stuffed with ham and melted cheese are incredibly tasty. Using this recipe, you can make a delicacy that is as close as possible to those prepared at Shokoladnitsa.

We take:

• Ready-made pancakes, slices of ham, processed cheese divided into plates, hard cheese, butter.

How to do:

1. Brush the hot flatbread with butter, top with cheese and ham cut into strips.
2. Roll the pancake into a tube and fry until beautifully browned.
3. Transfer to a plate and sprinkle with finely grated cheese.

Cooking features

Even a novice housewife can make cheese-based pancake filling. Knowing a few things will allow her to get a perfect result.

• For fillings you can use hard, soft, processed cheese, as well as other varieties. The choice depends on the specific recipe. But no matter what type of cheese product is the basis of the pancake filler, its quality plays a paramount role. On sale you can find cheese products that contain plant ingredients. This is a violation of traditional technology. Improperly prepared cheeses are not only inferior in taste to quality ones, but also less healthy. In addition, they melt less well, and when using them it is not always possible to get exactly the result that the cook is counting on.
• Cheese fillings often include minced meat, mushrooms, chicken and other products that must be pre-heated before consumption. They must be brought to readiness before stuffing the pancakes. Often pancakes filled with cheese are not fried additionally, but are immediately cut and served. Even if stuffed pancakes are baked or fried, they do it quickly. During this time, the filling only has time to warm up. If you don't have time to saute, fry, or boil stuffing ingredients, use a recipe that includes only those ingredients that don't require cooking.
• The more you chop the ingredients that make up the pancake filling, the more tender it will be.

There are a large number of recipes for cheese-based pancake fillings. The technologies for preparing such fillings are not always the same. To avoid mistakes and disappointment, you should follow the recommendations that accompany the selected recipe.

Beetroot pancakes with spicy curd filling

Required:

• 120 ml milk;
• 90 g flour;
• 120 g boiled beets;
• 1 egg;
• 2 cloves of garlic;
• 1 tbsp. spoon of olive oil;
• ¼ teaspoon salt.
• filling:
• 200 g cottage cheese;
• 50 g sour cream;
• half a bunch of dill;
• salt, pepper to taste.

Mix the egg with salt, olive oil and milk. Add finely grated beets and garlic passed through a garlic press. Beat everything with a blender. Gradually add flour and knead into a thick dough. Bake three pancakes in a 21 cm diameter frying pan.

For the filling, grind the cottage cheese with sour cream into a fluffy, homogeneous mass, add chopped dill, salt and pepper to taste, mix thoroughly. Spread beetroot pancakes with curd filling, roll and cut into pieces. Serve with sour cream

PS And here you will find a recipe for another delicious snack - shortbread tartlets stuffed with chicken and cheese.

Filling for pancakes with crab sticks and cheese

• crab sticks – 0.2 kg;
• hard cheese – 100 g;
• chicken egg – 2 pcs.;
• fresh dill – 50 g;
• mayonnaise - to taste.

• Grind the crab sticks using a grater. It's easiest to grate a frozen product. If you bought chilled surimi, then an hour before you start preparing the snack, put it in the freezer.
• Place the chopped crab sticks in a deep bowl.
• Cool the hard-boiled eggs and peel them. Finely grate and add to crab sticks.
• Finely grate the cheese and add to the rest of the ingredients.
• Wash the dill and place it on a towel to absorb excess moisture. Finely chop the dried dill with a knife and combine with other ingredients.
• Add a little mayonnaise to the crushed products and mix them. Mayonnaise is needed to hold the ingredients together, but you shouldn’t pour a lot of it, otherwise the filling will be too liquid.

Pancakes with crab and cheese filling can be served cold, cut into rolls, or fried in a pan and offered to guests as a hot appetizer.

Pancake cake with salmon “Zostole”

For 12 servings you will need:

for pancakes:

• 1.5 glasses of milk;
• 1 glass of kefir;
• 1 egg;
• ½ teaspoon of soda;
• flour;

For filling:

• 300 g lightly salted salmon or trout;
• 200-300 g soft processed cheese;
• 3 tbsp. spoons of sour cream;
• 1 bunch of dill; For decoration:
• 2-3 tbsp. spoons of red caviar.

Heat the milk, combine it with kefir and stir. Add the egg, baking soda and 1/3 cup vegetable oil and beat well. Add flour in a thin stream and knead the dough, reminiscent of liquid sour cream in thickness. Bake pancakes with a diameter of 22-24 cm.

For the filling, mix cheese with sour cream. Cut the fish into thin slices, wash the dill, dry and chop. Place the pancakes on top of each other, layering the filling in the following order: cheese and sour cream, dill, fish slices. Brush the last pancake with the cheese and sour cream mixture and decorate by placing a strip of caviar along the edge. In the center place four “roses” of red fish plates, roll each of them into a ball. Add a few sprigs of dill to the composition.

Pancakes with seasoning

There is an easier way to prepare such a treat. Pancakes with sausage and cheese topping are a variant of the dish in which finely chopped sausage and coarsely grated cheese are added directly to the dough.

After this, the pancakes are baked as usual: the sausage cubes have time to fry and the cheese has time to melt. In order for the product to retain its shape and fry well along with the melting cheese, you should pour more dough into the pan than usual. These pancakes with sausage and cheese will certainly become the favorite dish of all household members.

How to make pancakes with sausage and cheese in water, recipe with photos step by step

This dish works perfectly as a light breakfast or an original, savory appetizer for an aperitif. The thin pancake bakes perfectly and does not overpower the bright taste of the rich, juicy filling. If you want to add a little heat, you can sprinkle the cheese and sausage with your favorite spices, such as paprika, curry or cayenne pepper.

Required ingredients:

• eggs – 3 pcs.
• wheat flour – 4 tbsp
• boiled water – 125 ml
• mayonnaise – 3 tbsp. l
• salt - 1/2 tsp
• sunflower oil – 2 tbsp
• cheese – 100 g
• sausage – 200 g

Step-by-step instruction