How to cook ready-made pancakes with meat. Pancakes with meat - delicious recipes for pancakes with meat filling

Pancakes stuffed with meat or minced meat are simply 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.
• Onions - 2 pcs.
• Spices for meat - to taste

Fry finely chopped onion.

Add minced meat, salt and spices to taste to the onion.

Fry everything together over medium heat until done.

At the end, add pre-cooked rice.

Stir, the filling is ready.

Place the pancake with the back side up and place a little filling closer to one edge.

Cover the filling with the right and left edges.

Then we begin to roll the pancake into a tube.

Place the finished pancake with the fold down.

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

Recipe 2: Filling for pancakes with 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 and fry in vegetable oil.

Add the ground beef to the pan, be sure to defrost it (if you took it out of the freezer).

Fry the minced meat and onion over fairly high heat until the excess water has boiled away, then cover the frying pan with a lid, reduce the heat and simmer for about twenty minutes.

At this time, hard boil 2 eggs. Finely chop the greens. When the minced meat is cooked, grate the chicken eggs into the frying pan on a coarse grater, add herbs, pepper and salt.

Mix everything well. The filling is ready! When the filling has cooled a little, wrap it in pancakes. The pancakes are ready and can be served.

Recipe 3: How to prepare 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, remove it from the broth, place it on a plate and let it cool. The broth is suitable for preparing other dishes.

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

Chop the onions and carrots.

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

Pour the meat into the frying pan with 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. Grate on a coarse grater.

Place the minced meat in a bowl again, add the grated egg, salt and pepper to taste and mix everything.

Recipe 4: Meat filling for pancakes made from boiled meat

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.

Heat the frying oil thoroughly in a frying pan, add finely chopped onion and bring it to readiness (it should become “rodgy”).

All prepared ingredients are passed through a meat grinder. Season the resulting minced boiled beef with fried onions with pepper and salt to taste. Mix everything well.

We bake pancakes from batter for pancakes, for example, according to. For each pancake you need to put the prepared meat filling and wrap it in an envelope, tube or bag.

Next, melt a small piece of butter in a frying pan and dip each pancake in the melted butter. After that, place them on a frying pan or baking sheet in one layer. Cover the frying pan with a lid and simmer over low heat so that all the pancakes are heated through and warm. Cover the baking sheet with foil and place it in an oven preheated to 180-190 degrees for about five minutes for the same purpose.

It will be very tasty if you serve pancakes with meat filling with sour cream.

Recipe 5: Juicy and tasty meat filling for pancakes

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

• Meat - 650 grams (this can be stewed pork, beef, or boiled chicken)
• Butter - ½ tbsp. spoons
• Onion - 1-2 tbsp. spoon (finely chopped)
• Eggs - 6 pieces (boil, finely chop or grate)
• Sour cream - 2-4 tbsp. spoons
• Salt/pepper - To taste
• Broth - 200 grams (the one that will remain when you boil the 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 the 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;
• onions - 3 pcs. ;
• chicken eggs - 5 pcs. ;
• salt - to taste;
• ground black pepper - to taste;
• rast. oil for frying - 50 ml.

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

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

Fill the pancakes with the resulting minced meat and roll them as you like.

Since I get a lot of pancakes (you can’t eat that much at once), I freeze some of them in the freezer, this is very convenient for a quick breakfast. Before serving, fry in a frying pan on both sides until golden brown.

Recipe 7: Meat filling for pancakes made from minced meat and rice

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

Grind fresh, chilled meat in a meat grinder. The minced meat must be mixed! Otherwise, it will turn out to be very high in calories and very fatty, in the literal sense.

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


Peel the onion, chop it and fry it in vegetable oil until golden brown along with dill. Add onion to the general minced meat without oil. To do this, simply tilt the pan with onions and let the oil drain.


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

Mix boiled rice, fried onions and fried minced meat thoroughly.
The meat filling is ready.

Recipe 8: How to make pancake filling from minced chicken

The filling can be made from ready-made minced chicken, fried in vegetable oil, or use a dietary version of minced 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 chopped onions in vegetable oil until a pleasant golden-brown color. Don't forget to add a little salt to it.

Add fried onions, finely chopped herbs and soy sauce to the boiled minced meat and mix everything. If desired, you can season the filling with 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 cereal such as sago. You can add different colors to the minced meat with pre-cooked and finely chopped carrots or bell peppers. Some people add broccoli for added health benefits. There are many options, use any.

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

Empanadas are a classic and beloved version of stuffed pancakes with a hearty savory filling that can be prepared for literally any occasion. Pancakes can serve as an excellent breakfast, which will lift your spirits 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, since they are quite filling and contain a meat component. You can grab an empanada on the run as a tasty and healthy snack. And besides, they are so good in their taste that they are quite worthy to take pride of place on the holiday table.

I want to offer you a classic recipe for pancakes with meat, which has been passed down in our family from generation to generation. Although I prefer to cook for food, since they turn out to be openwork, holey and very tender, nevertheless, pancakes cooked exclusively with 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 durable, 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 frying pan, nevertheless, such a filling turns out to be much fattier and makes stuffed pancakes a difficult to digest and very high-calorie dish. Therefore, it is worth spending the extra time to cook meat at home and prepare the most delicious, tender and dietary filling from it, which will make pancakes with meat a 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 with milk stuffed with boiled beef and eggs with step-by-step photos

INGREDIENTS:

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

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

COOKING METHOD:

1. In order to prepare empanadas, you should first cook the beef for the filling. To do this, rinse the meat, place it in a pan of boiling water and cook at low boil for 2 hours, skimming off the foam if necessary. For taste and aroma, you can add whole peeled roots to the pan with meat - onions, carrots, parsley and celery root - whatever you can find 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 or savory fillings. To do this, pour milk into a bowl, add sugar, salt and break the egg. It is advisable that all ingredients be at room temperature.

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

4. Gradually add sifted flour, thoroughly mixing the dough with a mixer so that no lumps form. The dough for thin pancakes should be quite liquid.

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

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

6. Before the first pancake, the frying pan must be warmed up well and thoroughly coated with vegetable oil on the bottom and sides. In the future, you can sometimes add just a few drops of oil if you feel that the pancakes are starting to turn out a little dry or sticking to the pan.
7. Fry the pancakes on one side only over medium heat for 1 - 2 minutes until lightly browned and place in a heap on a plate, unfried side up.

Since the pancake batter only contains one egg, they won't turn out too brown, so there's no need to fry them for long. This doesn’t really matter, since ready-made stuffed pancakes are usually additionally fried in vegetable oil.

Meat filling for pancakes

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

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

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

11. Remove the boiled beef from the broth and grind in a meat grinder. Some of the meat broth will be needed for the filling, and the rest can be used to make soup or frozen for future use 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 ingredients thoroughly and the meat filling for pancakes is ready!

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

15. Fold in the bottom edge first, 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 and crispy.


Serve pancakes with meat warm or hot, topping them with cold thick sour cream if desired. Bon appetit!

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

Pancake dough

Let's start with the test. In order for everything to fold well, no cracks form on the folds, and the envelope to be neat, we will need thin pancakes. You can, no doubt, make them according to your favorite recipe, and I will offer two to choose from.

On kefir

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

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

* glass with a capacity of 250 ml.

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

Pour the kefir into a bowl. It should be large. Break eggs into it and add salt. Shake it up.

Sift the flour and pour it into a bowl with the kefir and eggs. Mix and get a thick dough.

Boil a kettle, pour soda into a glass and pour boiling water over it. First, half a glass, because it foams a lot and if you pour it all at once, all the water will splash out. When the foam calms down, top up.

Now, rotating the dough with a whisk, pour water into it in a thin stream, but quickly.

Let stand for 10 minutes and add vegetable oil.

Bake in a very hot, ungreased frying pan. Place the finished ones in a stack, brushing each one with melted butter.

With milk

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

Pour salt into a bowl of milk and pour oil. Mix.

Add whites.

Add flour and mix well, breaking up any lumps. The dough turns out quite liquid.

Fry in a well-heated frying pan greased with vegetable oil.

Place the finished pancakes in a stack and coat with butter.

Meat filling for pancakes

Once you've decided on the dough, it's time to move on to the filling. Since we're talking about empanadas, let's talk about those fillings. For stuffed pancakes, we can mince raw meat and then fry it. Or we can boil it first, then grind it and fry it. I like the first option better, it turns out juicier. And only the liver is first stewed (boiled) and then fried.

Chopped meat

Options again: it can be pork, beef or mixed. See below for how to do it.

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

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

For mixed pork and beef ratio 50/50.

Chicken mince

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

Preparing the filling

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

How to wrap

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

First, we bend the front edge away from us, then bend it towards the center of the side and roll it away from us like a roll. Quite dense, but we try not to overdo it so as not to tear.

And we repeat this with everyone.

Fry in a frying pan

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

It was frying pancakes with meat filling in a frying pan. But they can also be baked in the oven.

Baked pancakes with meat

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

• stuffed pancakes - quantity depends on the size of the pan
• cheese – 100g;
• butter – 100g.

We bake pancakes according to any recipe.

The filling can be any type of meat, including chicken. We prepare it as shown in the photo above.

Stuff and fold into an envelope. Then cut in half.

Place each half cut side up in the pan. The dimensions of the mold should be such that the pancakes fit tightly to each other.

Between them, place pieces of butter in several places.

Sprinkle with grated cheese and place in an oven preheated to 170°C for a time sufficient for a golden brown crust to form on top.

It is better to serve them directly in the form.

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

Our pancakes only had meat and onions. But you could also add:

• boiled rice;
• boiled, finely chopped eggs.

Or replace the minced meat with:

• ham;
• mushrooms;
• fish.

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

Pancakes with salmon and cream cheese

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

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

First you need to bake pancakes. For this recipe, the milk version is best; they turn out smoother and with fewer holes through which the cheese will seep out.

Cut the fish into thin slices with a sharp knife.

For a snack, any high-quality cheese in tubs is suitable: creamy or processed - at your discretion, but always without additives. Finely chop the dill and mix with cheese.

Wash the cucumber, peel it, cut it in half lengthwise, scoop out the seeds with a teaspoon and cut into bars. For a more interesting taste, try replacing the cucumber with avocado.

Place the pancake on a board, grease it with cheese, add a slice or two of fish, a couple of slices of cucumber and roll it up into a tube. There is no need to fold it in an envelope, as we did earlier.

Place in the refrigerator for an hour. Let the filling harden a little. Then, using a very sharp thin knife, carefully, without pressing, cut our roll crosswise into rolls.

Place them on a platter and decorate them at your discretion.

Serve pancakes well with sauce. Which ones are best?

Sauces for pancakes

• sour cream is, of course, the most traditional option. To add variety, add chopped dill or a couple of drops of lemon juice, and mix with red caviar to the fish filling;
• cheese sauce - best suited for chicken and/or mushroom filling;
• Dutch (golandez) - for any type of meat and chicken;
• tomato sauce or ketchup - for pork, beef;
• “1000 Islands” - for meat, for chicken;
• tartar - for meat, chicken and fish fillings;
• mayonnaise - that too, and even with everything, why not.

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

The taste of traditional homemade pancakes stuffed with meat has been familiar to me personally since childhood. This is one of the few dishes that the average family could occasionally afford during the USSR. Today, store shelves are literally littered with them, but buying a product made from dubious ingredients is not for me. Believe me, you won’t find better and tastier than your own pancakes with meat! So, for all the “non-lazy people”, today I am posting a classic recipe for their preparation with photographs taken in my kitchen :)

The most important thing is, of course, the filling. We will prepare it from beef, which must first be thoroughly washed.

Pour water into a saucepan, put meat in it and cook over medium heat. When the water boils, start skimming off the foam until the broth is clear of it. Then add 3 cloves of garlic, bay leaf and black allspice. Cover with a lid and leave the meat to cook for about 1 hour.

In the meantime, you can make pancakes. I won’t describe the process of preparing them, since I literally posted the recipe on Maslenitsa. Once you've cooked them, you can return to the filling.

Boil 2-3 chicken eggs hard and chop finely.

Cut the meat into medium-sized pieces and grind it in a meat grinder or blender. Chop the onion, if you are not too lazy you can fry it.

Place eggs, chopped meat, butter and onions into a deep dish. Add salt and ground black pepper to taste. Mix everything properly.

When our two main ingredients are ready, it's time to start wrapping the pancakes. For each pancake, I recommend putting 1-2 tablespoons of meat filling, no more.

Wrapping them is very simple, much like cabbage rolls. Enough to fold 2 sides, see in the photo and...

Wrap the pancake.

I got 12 pancakes with meat and egg.

Before serving, pancakes with meat must be fried on both sides. This will give them a more appetizing appearance, firm them up and make them slightly crispy.

We all love to eat these pancakes with sour cream, what about you?

Bon appetit!