Pancakes for pancakes with meat recipe. Delicious recipe for pancakes stuffed with minced meat and onions. What is served with

Meat filling for pancakes is one of the most popular among the people. This version of the dish is very satisfying and tasty. Other family members can be involved in the process of their preparation - while the next portion of pancakes is being fried, someone must wrap the stuffing in them! Meat pancakes can be in various combinations with other products, and below you will find the most delicious and interesting ones.

1 liter of milk;
2 eggs;
300 gr flour;
150 gr plums. oils;
½ tsp salt for the dough and ½ tbsp for the filling;
1 tbsp sugar;
200 gr minced pork or beef;
1 bulb.

First, break the eggs into a mixing bowl. Salt and mix thoroughly. Pour the sugar into the egg mixture and mix again. Add about ⅔ milk, mixing with a whisk. Add flour three times in equal proportions and mix each time so that there are no lumps in the dough.

Melt butter. While it is melting, add the rest of the milk and knead the dough. When the oil becomes liquid, add it to the dough. This ingredient will give a very delicate creamy taste to the dish. You can leave it to brew for a quarter of an hour.

Now you need to prepare the filling. First, chop the onion and fry until light golden. After we spread the minced meat to it, salt, add other spices if desired (pepper or a set “for meat”).

While the meat filling is frying, we bake pancakes.

When the filling is ready, spread about a tablespoon on one pancake and wrap it with an envelope.

On a note. Before serving, fry the finished stuffed pancake on both sides so that it crunches.

Recipe for cooking with chicken meat

Chicken meat is considered dietary and is a very popular meat component in many dishes:

bow 2 pcs;
chicken fillet 1-2 pcs;
black pepper;
lavrushka;
salt;
oil;
a portion of ready-made pancakes.

Pancakes can be prepared according to the previously described method.

And here's how we make the chicken stuffing:

First of all, you need to boil the chicken. We lower the washed fillet into cold water, add a little salt (for 1 fillet ⅔ tablespoon of salt). Add peppercorns and lavrushka to give a spicy smell.
Cut the onion as small as possible and fry in a hot frying pan filled with oil. When the onion becomes slightly golden, add a couple of cubes of butter to make the filling juicier.
While the oil is heating, cut the cooled fillet thinner and fry for several minutes.

The filling is ready. Pancakes with chicken filling goes well with sour cream.

With meat and mushrooms

Mushrooms and meat always go well together, so they will be very tasty in pancakes:

1500 gr of any minced meat;
2 goals Luke;
700 gr of any mushrooms;
pepper, salt and other spices;
oil.

First, we prepare the mushrooms: we cut off the defective areas, wash them, cut them into small plates and send them to fry.

In a separate saucepan, meanwhile, fry the chopped onion and minced meat. It is very important to constantly mix the filling so that the minced meat does not stick together in lumps, otherwise it will be difficult to make it homogeneous and convenient for subsequent use. While the filling is being prepared, prepare pancakes according to your favorite recipe.

When the stuffing reaches readiness, turn on the mushrooms to it and cook for another 10 minutes. The filling is ready for use.

With the addition of cabbage

Another recipe for filling for pancakes - with cabbage:

2 carrots;
1 Wednesday onion;
300 gr cabbage;
700 gr minced pork;
2 tbsp sweet and sour sauce;
salt and spices.

First, we prepare a simple frying - finely chop the onion into quarters, you can grate the carrots. Simmer for 5-7 minutes. In the meantime, chop the cabbage and you can spread it along with minced meat, sauce and spices. Don't forget to lighten up a little. Simmer until the cabbage is completely softened, and the minced meat is cooked through.

With meat and eggs

4 eggs (hard boiled);
a bunch of green onions;
onion;
chicken fillet, boiled until tender;
salt, pepper, turmeric.

We cut the chicken meat into small pieces, and then grind it in a blender. Cut the onion into smaller pieces and fry in oil, adding turmeric. Eggs, pre-boiled hard-boiled, cut into cubes and combine with meat and frying. It will also be delicious to add finely chopped green onion feathers. Salt and pepper the filling. We mix everything well. We check that there are no large pieces, otherwise they will tear the pancakes.

On a note. If the filling seems too dry, then you can add a couple of tablespoons of sour cream.

Recipe from Yulia Vysotskaya

The recipe for delicious pancakes for Shrovetide week was described by Yulia Vysotskaya in her issue of Eat at Home.

Composed of:

sea salt 5 g;
50 gr buckwheat flour;
120 gr wheat flour;
100 g wholemeal flour;
50 g fresh strawberries;
30 ml of natural yogurt;
500 ml of milk;
20 g of sugar;
10 g of powdered sugar;
3 eggs;
100 gr plum oil;
20 ml vegetable oil

The butter needs to be melted - it will give a pleasant yellowish tint and shine. Meanwhile, mix eggs, yogurt, sugar and salt. We combine all types of flour together and add to the egg mixture, stir lightly. Pour in half the flour and already melted butter. At this stage, we bring the consistency to a state of slightly liquid sour cream: mixing the whole mass at a slow speed with a blender, gradually adding milk. The author recommends: the dough should be covered with a film and put in the refrigerator for half an hour. Thanks to this trick, pancakes will be easier to fry, better to lag behind the pan and reach the desired, obedient state.

Fry pancakes as usual. Outwardly, they will be a little "freckled" thanks to buckwheat flour.

We wash the strawberries and simply cut them into small cubes. We use it to decorate pancakes before serving. It can also be served with maple syrup, berry jam, and other options that don't have to be sweet.

Pancakes with meat and potatoes

400 gr boiled beef;
300 gr boiled potatoes;
medium onion;
ground pepper;
salt.

Cut the boiled beef and root vegetables into small cubes and grind with a meat grinder or blender until smooth. Finely chop the onion and fry until golden. Add spices and onions to the prepared filling, mix well by hand or in a blender bowl.

pancakes, stuffed with meat and potatoes, go well with sour cream and horseradish.

Options for preparing dough for pancakes with meat

The main rule for pancakes with savory fillings is not to be too sweet. And this means that when calculating the main ingredients (for 3 eggs, 600 ml of milk), sugar should be added no more than 1 tablespoon without a slide. You can, of course, not add it at all, but in this case the dough will be a little bland.

Otherwise, you can use various methods of preparing dough:

according to the classic recipe (water / milk, eggs, flour, salt and sugar);
with a sponge;
with sparkling water;
with boiling water.

In any case, it is advisable to add eggs, since without them the pancakes are less elastic and there is a big risk that they will tear when frying or wrapping the filling. Pancakes need to be fried thin so that when wrapped they do not turn out to be too thick.

Meat pancakes are a classic and loved by many variant of stuffed pancakes with a hearty savory filling that can be prepared for literally any occasion. Pancakes can serve as an excellent breakfast that will cheer you up in the morning, energize your body and satisfy your hunger for a long time. Such stuffed pancakes can be used instead of a second course for lunch or dinner, as they are quite satisfying and contain a meat component. An empanada can be grabbed on the run as a tasty and healthy snack. And besides, they are so good in their taste properties that they are quite worthy to take pride of place on the festive table.

I want to offer you classic recipe pancakes with meat, which is passed down in our family from generation to generation. Although I prefer to cook for food, because they turn out to be openwork, perforated and very tender, nevertheless, pancakes cooked exclusively in milk are more suitable for stuffing. Such pancakes have a dense structure through which the filling does not leak, and in addition, they are very strong, flexible and extremely convenient for stuffing. They easily take and hold any shape and do not tear during various manipulations with them.

The classic filling for these pancakes, in my opinion, should be prepared only from boiled lean beef or veal. Although it is much faster to make the filling by frying ready-made minced meat in a pan, nevertheless, such a filling turns out to be much fatter and makes stuffed pancakes difficult for digestion and a very high-calorie dish. Therefore, it is worth spending extra time to cook meat at home and cook the most delicious, tender and dietary filling from it, which will make pancakes with meat light and even healthy dish worthy of all praise. Try it and see for yourself!

Useful information

How to cook pancakes with meat - a recipe for thin pancakes in milk stuffed with boiled beef and eggs with step by step photos

INGREDIENTS:

500 ml milk
1 large egg
200 g flour
1.5 st. l. Sahara
1/2 tsp salt
1 st. l. vegetable oil

500 g beef pulp
1 large onion
2 eggs
40 g butter
salt pepper

COOKING METHOD:

1. In order to cook empanadas, you must first boil the beef for the filling. To do this, rinse the meat, put it in a pot of boiling water and cook at a low boil for 2 hours, removing the foam if necessary. For taste and aroma, whole peeled roots can be added to the pot with meat - onions, carrots, parsley root and celery - everything that can be found on the farm.

Advice! To get a very tender and dietary filling for stuffing pancakes, it is advisable to choose lean beef or veal with a small amount of fat.

2. While the meat is cooking, prepare the dough for thin pancakes, which are ideal for stuffing with any sweet and savory fillings. To do this, pour milk into a bowl, add sugar, salt and break an egg. All ingredients should preferably be at room temperature.

3. Beat all the ingredients with a mixer into a homogeneous mass.

4. Gradually add the sifted flour, thoroughly mixing the dough with a mixer so that lumps do not form. The dough for thin pancakes should be quite liquid.

Advice! Always start mixing the flour into the dough at a low speed of the mixer, gradually transferring it to the maximum speed, otherwise the flour will scatter all over the kitchen.

5. Ready dough for thin pancakes leave at room temperature for 30 minutes, then add to it vegetable oil, mix and you can start frying pancakes.

6. Before the first pancake, the pan should be well heated and carefully grease the bottom and sides with vegetable oil. In the future, oil can sometimes be added literally a few drops at a time if you feel that the pancakes have begun to turn out dry or stick to the pan.

7. Fry the pancakes on one side only over medium heat for 1 to 2 minutes until lightly browned and put in a pile on a plate with the unfried side up.

Since there is only one egg in the pancake batter, they cannot turn out too brown, so there is no need to fry them for a long time. This does not really matter, since the finished stuffed pancakes are usually additionally fried in vegetable oil.

Meat filling for pancakes

8. In the meantime, you need to prepare other ingredients for meat filling. Peel and chop the onion.

9. Melt in a pan butter and fry the onion over medium heat for 8-10 minutes until translucent.

10. Boil eggs hard boiled for 10 minutes from the moment of boiling, then peel and cut into cubes.

11. Remove the boiled beef from the broth and scroll through the meat grinder. Part of the meat broth will be needed for the filling, and the rest can be used to make soup or frozen for the future in a plastic container.

12. In a deep bowl, mix minced boiled beef, fried onions and chopped eggs.

13. Add salt, pepper and 5 - 6 tbsp. l. meat broth for juiciness. Mix all the ingredients thoroughly and the meat filling for pancakes is ready!

14. Now you can start stuffing pancakes with meat filling. To do this, put a generous portion of the filling on the bottom edge of the pancake.

15. First wrap the bottom edge, and then the two side edges of the pancake.

16. Then roll the pancake into a tube with the filling inside.

17. Stuffed pancakes with meat are already completely ready to eat, however, it will be much tastier to fry them on both sides in vegetable oil until golden brown.

Meat pancakes should be served warm or hot, if desired, watering them with cold thick sour cream. Enjoy your meal!

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

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

Fry finely chopped onion.

Add minced meat, salt and spices to taste.

We fry everything together until cooked through on medium heat.

At the end, add pre-cooked rice.

Stir, the filling is ready.

We put the pancake with the back side up and put a little stuffing closer to one edge.

We cover the filling with the right and left edges.

Then we begin to roll the pancake into a tube.

Put the finished pancake upside down.

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

Recipe 2: Stuffing for pancakes from minced meat and eggs

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

Finely chop the onion, fry in vegetable oil.

Add to pan Ground beef Definitely thawed (if you got it from the freezer).

On a fairly high heat, fry the minced meat and onions until the excess water boils away, then cover the pan with a lid, reduce the heat and simmer for about twenty minutes.

Meanwhile, hard boil 2 eggs. Finely chop the greens. When the minced meat is cooked, grate into the pan for coarse grater chicken eggs, add herbs, pepper and salt.

Mix everything well. The filling is ready! When the filling has cooled down a bit, wrap it in pancakes. Pancakes are ready to serve.

Recipe 3: How to cook meat filling for pancakes

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

Boil the pork until cooked, take it out of the broth, put it on a plate and let it cool. The broth is suitable for cooking other dishes.

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

Chop onions and carrots.

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

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

Boil the eggs until tender, cool under cold running water and peel. We rub on a large grater.

We put the minced meat back into a bowl, add the grated egg to it, salt and pepper to taste and mix everything.

Recipe 4: Meat Filling for Boiled Meat Pancakes

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

From batter for pancakes, for example, we bake pancakes. On each pancake you need to lay out the finished meat filling and wrap it with an envelope, tube or bag.

Next, a small piece of butter should be dissolved in a frying pan and dip each pancake in melted butter. After that, spread them on a frying pan or baking sheet in a single layer. Cover the pan with a lid and simmer over low heat so that all the pancakes warm up and are warm. Baking sheet - cover with foil and send to the oven preheated to 180-190 degrees for five minutes with the same purpose.

It will be very tasty if pancakes with meat filling are served with sour cream.

Recipe 5: Juicy and tasty meat filling for pancakes

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

Meat - 650 grams (it can be stewed pork, beef, or boiled chicken)
Butter - ½ Art. spoons
Bulb - 1-2 Art. tablespoons (finely chopped)
Eggs - 6 Pieces (boil, finely chop or grate)
Sour cream - 2-4 Art. spoons
Salt/Pepper - To taste
Broth - 200 Grams (the one that will remain with you when boiling meat)

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

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

Wrap the spring rolls in an envelope.

Recipe 6: How to make minced meat filling for pancakes

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

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

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

We stuff the pancakes with the resulting minced meat and twist it as you like.

Since there are a lot of pancakes (you can’t eat such a volume at a time), I freeze some of them in the freezer, it’s very convenient for quick breakfast. Before serving, fry in a pan on both sides until golden brown.

Recipe 7: Meat filling for minced meat and rice pancakes

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

We twist fresh, chilled meat in a meat grinder. Minced meat must be mixed! Otherwise, it will turn out to be very high-calorie and very fat, in the literal sense.

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

We clean the onion, chop and fry in vegetable oil until golden brown with dill. In general minced meat, add onion without oil. To do this, simply tilt the pan with onions, let the oil drain.

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

Boiled rice, fried onions and fried minced meat mix well.
The meat filling is ready.

Recipe 8: How to make minced chicken pancake filling

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

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

Fry the chopped onion in vegetable oil until a pleasant golden brown color. Don't forget to season it a little.

Fried onions, finely chopped greens and soy sauce add to the boiled minced meat and mix everything. You can add toppings if you like. ground pepper or any other spices.

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

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

Traditional treat pancake week or a daily hearty treat for the whole family - these are pancakes. It began to be prepared many centuries ago in the most different countries from Russia to India or China. delicious pancakes with meat are made according to many recipes: fried or baked in the oven, stuffed with additional fillings. This treat is one of the win-win options for hearty lunch, dinner or snack.

How to cook pancakes with meat

The meal is prepared in three stages. After you have prepared the pancakes themselves, you need to bring the filling to readiness. At the end, we combine the two main components by wrapping the filling in pancakes. This dish can be considered ready, but many housewives prefer to make it tastier, for which they additionally fry pancakes in a pan or send them to the oven until crispy, as in the photo. In this recipe, they are called nalistniks.

Dough for pancakes with meat

By themselves, pancakes can be baked thick, but for the option with filling, it is preferable batter for pancakes with meat, from which they will turn out thin and tender. You can cook with both water and milk. The second option makes the dough more fragrant and satisfying. It is easier to mix the dough with a mixer or blender, which quickly dissolves the flour. First you need to beat the eggs, a spoonful of sugar, a spoonful of salt in one bowl, add the liquid, then flour, butter.

Meat filling for pancakes

The main ingredients that will be needed for the filling are minced meat, onions and spices. Minced meat is suitable for any (chicken, pork, beef, mixed). First you need to cut the onion into small pieces and fry until golden brown, add minced meat, salt, spices to it and fry until tender. In the process, stir the mass so that no lumps form. For 1 pancake there is a spoonful of filling.

Meat Pancake Recipes

Tender dough and delicious stuffing for empanadas, they will acquire a richer taste if you slightly diversify the recipe. This can be done by adding mushrooms, beans, cabbage or boiled eggs. A popular rice recipe. Nalistniki in the oven - one of the most delicious options cooking, because only there they are saturated with the aroma and juice of the filling, they become more ruddy.

Thin pancakes with meat

Cooking time: 70 minutes.
Servings: 4 persons.
Calorie content of the dish: 117 kcal.
Cuisine: Russian.

If you are wondering how to cook pancakes with meat so that they are thin, then the secret lies in the dough, which should have a liquid consistency. To do this, you can add a little more liquid to it than indicated by the recipe. If you decide to make pancakes as thin as possible, then it is recommended to add 1 more egg to the dough. It will give the mass an additional strength and the dish will not tear in the pan when it needs to be turned over.

Ingredients:

eggs - 3 pcs.;
boiling water - ½ tbsp.;
wheat flour - 1.7 tbsp.;
salt - ½ tsp;
beef - 400 g;
ground pepper - optional;
onion - 1 head;
milk - 330 ml;
sugar - 1 tbsp. l.;
sour cream - 120 ml.

Cooking method:

Prepare the filling by frying finely chopped meat with onions.
While it is frying, knead the dough. To do this, mix eggs, water, milk, salt, sugar and flour.
Bake thin pancakes. Don't forget to oil the pan.
Spread the filling in the center of the pancake. The edges of the pancake are wrapped with an envelope or a tube (see photo).
Place the stuffed dish in a dry frying pan, lightly fry over medium heat until golden brown, pour over sour cream.

Pancakes with milk and meat

Cooking time: 95 minutes.
Servings: 5 persons.
Calorie content of the dish: 113 kcal.
Purpose: for breakfast, lunch, dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

The most delicious pancakes are obtained if cooked in milk or fermented baked milk. This option will end up being more satisfying than on the water. Before kneading the dough, the milk must be heated. In this case, the flour will dissolve better in it, and you can do without the help of a mixer. For pancakes, which are obtained from 1 liter of milk, filling from 250 grams of chicken is enough.

Ingredients:

milk - 900 g;
sugar - 4.5 tbsp. l.;
eggs - 5 pcs.;
soda - ½ tbsp. l.;
salt - 1.5 tsp;
flour - 2.6 cups;
onion - 120 g;
chicken - 245 g;
vegetable oil - 35 g.

Cooking method:

Make pancake batter using warm milk, flour, baking soda and 4 eggs, then fry the pancakes.
Mix chicken pieces with fried onions, cook for 20 minutes. After that, beat 1 egg and a little water, pour in to the total mass, simmer for another 5 minutes.
Start pancakes by rolling them, as in the photo.

In the oven

Cooking time: 80 minutes.
Servings: 5 persons.
Calorie content of the dish: 147 kcal.
Purpose: for breakfast, lunch, dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

The difference between the recipe in the oven is that the dish turns out to be less fatty, since you do not have to fry it in a pan. It turns out much more juicy if lubricated upper layer sour cream. Fermented milk product melts and soaks all the pancakes, making them very tender. Instead of sour cream, you can make a mixture of milk and eggs and pour it into a mold.

Ingredients:

milk - 1 l;
flour - how much will take;
eggs - 5 pcs.;
pork - 200 g;
onion - 100 g;
beef - 220 g;
sour cream - 220 g;
cheese - 155 g.

Cooking method:

Bake pancakes and fry finely chopped meat with onions.
Shape into envelopes and place them on a baking sheet.
Top the dish with liquid sour cream and sprinkle with grated cheese.
Send the baking sheet to the hot oven.
Bake pancakes for half an hour at a temperature of 180 degrees.

With meat and mushrooms

Cooking time: 1 hour 25 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 184 kcal.
Purpose: for breakfast, lunch, dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

If you love mushrooms, then you can safely put them in your favorite treat. They will not spoil the taste at all, instead they will make it more saturated and satisfying. You can use any mushrooms: fresh, canned, dried. Most recipes indicate fresh champignons, which must be cooked separately from minced meat and then mix it all together.

Ingredients:

milk - 540 ml;
eggs - 2 pcs.;
sunflower oil - 110 g;
sugar - 1 tbsp. l.;
minced chicken- 440 g;
champignons - 300 g;
onion - 200 g;
wheat flour - 180 g;
butter - 20 g.

Cooking method:

Prepare the pancakes in the usual way.
The filling starts with mushrooms. Fry them separately until the liquid has evaporated.
At this time, in another pan, you can fry the onion with minced meat.
Mix the ingredients for the filling, salt, pepper, add a little butter, simmer everything together for 5 minutes.
Start the napkins.

With meat and cabbage

Number of servings: 6 persons.
Calorie content of the dish: 123.4 kcal.
Purpose: for breakfast, lunch, dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

If you have a piece of fresh cabbage in your refrigerator, use it to diversify the recipe for cabbage rolls. This vegetable goes well with meat filling and dough. It gives the stuffing more juiciness. The dish will take you a little more time due to the fact that the cabbage needs to be stewed separately, but delicate taste the resulting meal is worth it.

Ingredients:

salt - to taste;
milk - 0.5 l;
eggs - 2 pcs.;
vegetable oil - 75 g;
onion - 2 pcs.;
chicken meat - 650 g;
black pepper - to taste;
carrots - 1.5 pcs.;
basil - to taste;
cabbage - ¼ heads.

Cooking method:

First you need to boil the meat, then cook the naistniki.
Chop or grind the boiled meat in a meat grinder, fry with onions and carrots.
Separately stew the cabbage.
Combine the ingredients for the filling, form envelopes.

With meat and beans

Cooking time: 65 minutes.
Servings: 5 persons.
Calorie content of the dish: 178 kcal.
Purpose: for lunch, dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

Minced meat for pancakes is a hearty ingredient in any dish. The beans added to it will give even more satiety. If you start a treat like this, then you will get a full lunch or dinner, after which you will be full of strength and energy. Cooking this version of the dish is no more difficult than any other, because the beans are taken canned, that is, ready to eat.

Ingredients:

minced meat - 0.6 kg;
beans - 1 can;
onion - 260 g;
tomato paste - 120 g;
meat broth- 330 ml;
cheese - 165 g;
milk - 750 g;
garlic - 1.5 cloves;
eggs - 6 pcs.;
vegetable oil - 90 g.

Cooking method:

Prepare the filling by frying minced meat with onions. Then add beans and spices to it, pour in the broth and tomato paste, simmer for 15 minutes.
Put the stuffed pancakes in a baking dish, rub the cheese on top.
Bake until browned (about 30 minutes).

With meat and eggs

Servings: 4 persons.
Calorie content of the dish: 183 kcal.
Purpose: for breakfast, lunch, dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

Egg also goes well with meat. In this case, the recipe for pancakes with meat becomes more interesting. If you add fresh parsley to the minced meat, the dish will acquire an additional aroma. From the specified amount of ingredients, you will get about 15 pancakes. These fillings keep well in the freezer, so you can cook several servings at once.

Ingredients:

milk - 3 cups;
raw egg - 2 pcs.;
flour - 290 g;
sugar - 35 g;
oil - 2.5 tbsp. l.;
boiled egg - 4 pcs.;
chicken - 230 g;
onion - 2 heads.

Cooking method:

Bake pancakes, then fry minced chicken with minced onions.
boiled eggs chopped, mixed with chicken, stuffed envelopes.

With meat and rice

Cooking time: 75 minutes.
Servings: 5 persons.
Calorie content of the dish: 184 kcal.
Purpose: for breakfast, lunch or dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

Rice is one of the products that is also a great addition to pancake fillings. This version of this dish is best served with additional sauce. It is prepared simply: combine the required amount of sour cream with fresh herbs (for example, parsley), salt, mix thoroughly and let it brew a little. You can also serve fresh green onion.

Ingredients:

egg - 3 pcs.;
flour - 330 g;
onions - 1 head;
oil - 45 g;
rice - 65 g;
minced meat - 355 g.

Cooking method:

Prepare pancakes.
Boil rice separately.
Prepare the filling, add rice at the end.
Stuff pancakes with stuffing.

Video

Pancakes stuffed with meat are one of the favorite dishes of Russian cuisine by many housewives. They can be prepared quite easily and quickly. They turn out hearty and delicious. If you do not know how to bake pancakes with meat so that they turn out juicy and tasty, then the following recipes and tips will help you.

What kind of meat to use for the filling

The filling can be prepared from various types of meat:

The list of possible options does not end there. The fact is that for the preparation of the filling, you can use any edible meat. In addition, you can use a combination of its various types. This will give the pancakes a piquant taste, and the filling itself will become more juicy and soft.

How to prepare the stuffing

To quickly make pancakes, use boiled meat. To prepare the meat filling, the following steps are carried out:

The meat is finely ground in a meat grinder.
Finely chopped onions and grated carrots are fried in vegetable oil.
Add boiled meat to onions and carrots, salt and pepper. Roast for 5 minutes.

You can also use it to make stuffing. raw minced meat. It is added to onions and carrots and simmered over low heat for 15 minutes.

Traditional meat pancake recipe

These are pancakes with meat in milk, which are very tasty and juicy. They can be served at the table as a second course or as a kind of dessert for tea.

Dough Ingredients:

1 liter of warm milk.
3 eggs.
0.5 st. l soda.
1 tsp sugar.
1 tsp salt.
2.5 cups flour.

Filling Ingredients:

Cooking:

The recipe for this dish is simple and easy. It turns out incredibly tasty. Therefore, pancakes with chicken and mushrooms can be safely served both to the usual and the festive table.

Dough Ingredients:

1.5 cups flour.
2.5 st. l. Sahara.
3 eggs.
3 cups warm milk.
1 tsp salt.
2 tbsp. l. vegetable oils.

Filling Ingredients:

Cooking:

Eggs are beaten into foam and salt and sugar are added to them.
The milk is heated to a warm state, and then the beaten eggs are poured into it in a thin stream. At the same time, it is necessary to stir constantly so that the eggs do not curl, otherwise the dough will be spoiled.
Then add flour sifted on a fine sieve. Everything is mixed in such a way that not a single lump remains.
At the end add vegetable oil. The dough is ready!
While the dough is resting, you can prepare the filling. First, the chicken fillet is washed well and passed through a meat grinder. Separately, fry the onion in a pan, then add the minced chicken and finely chopped mushrooms to it. Salt and pepper the filling, and then cover it with a lid and stew for 20 minutes.
While the filling is preparing, you can proceed to frying pancakes. Pancakes are fried on both sides for 2-3 minutes until golden brown. Then they are taken out of the pan, greased with butter and stuffed with hot stuffing.
Enjoy your meal!