How to bake pancakes with meat. How to cook juicy and tender pancakes with meat. Photo recipe. Thin pancakes with milk

21.04.2022

Hello and welcome to empanadas! My friends, I want to say that today you have successfully come to our light and you will not leave empty-handed! Take a couple of useful tips into service, at least. After all, you have never eaten such delicious pancakes with meat filling, honestly!

Excuse me for my self-confidence, and that I judge by myself. You know, I recently learned the secret of the juiciest meat filling, which does not fall apart and literally melts in your mouth. And I - then naive thought that I knew everything about pancakes! An, no, the pancake world can be opened endlessly. Let's get on with this. I think you are already eager to find out what I want to surprise with, what secrets of the meat filling for pancakes to reveal. How to make thin pancakes with meat. And at the same time, remember how to bake thin pancakes in milk.

So, today we have meat on the menu. We will prepare a juicy filling from beef. Let's assemble a set of products and in the process we will reveal all the secrets and subtleties of pancake craftsmanship.

For baking thin pancakes, you need to prepare

Milk - 0.5 l.
Eggs - 3 pcs. (if you get small ones, take 4 pcs.)
Flour - 180 gr.
Sugar - 1 tbsp. l.
Salts - 0.5 tsp.
Vegetable oils - 2 tbsp. l.
Butter for toasting the finished product - gr. 100
Sour cream for serving - gr. 150 - 200.

For filling

Beef pulp - 700 gr.
Luke - one large piece.
Butter - gr. 20
Flour - 1 tbsp.
Spices (lavrushka, black pepper and peas, and ground)
Vegetable oil for frying
Salt.

To make it easier for you to navigate, we will single out both the preparation of delicious meat filling and the baking of thin pancakes. But the process must begin with the filling. After all, beef is such a thing that bringing it to readiness requires a certain time, especially if meat of a respectable age comes across, as was the case in my case.

How to make a juicy filling for beef pancakes

Let's cut the pulp first. No need to grind. Each piece should be approximately 50 grams.
Fry the meat in a hot skillet. Already at this stage, you can pepper it, so that the filling would be more fragrant. But I recommend salting a little later, so that the meat would be softer. Make sure that the meat is free in the pan. Each piece should be well fried. If you have a small dish, then it is better to do frying in several stages. At this point, the meat should be golden brown. You don't need to bring it to readiness.
Now our task is to make the pieces of meat soft. Put it in a saucepan or saucepan. Pour in enough hot boiled water so that it covers the pieces almost completely. Now let's salt it, throw in a bay leaf, a few peas of black and allspice. We put the dishes on a moderate fire and we will bring the meat to readiness, which we will determine a little later with the help of a knife blade.
When the meat reaches the desired condition, we will get it with a slotted spoon. And the resulting broth is filtered. He will still be useful to us.
Grind the cooled meat with a meat grinder or combine.
Finely chop the onion, fry until lightly browned in vegetable oil.
Add butter, stir.
Now we will send a spoonful of flour here, stir. The flour should be lightly fried, merge with the onion.
Send the twisted meat to the pan, mix.
Let's pour the broth. Stir, let the mass simmer over low heat. It should thicken and get such a consistency that it could be wrapped in a pancake. Keep in mind that it will thicken even more as it cools.
Now is the time to try the salt and pepper filling. Add if necessary.
When ready, let the filling cool down.

Now you understand what is the main secret of a delicious meat filling? That's right, in a small amount of flour and broth. They hold the meat product together and prevent it from falling apart. And we get unusually juicy and tasty pancakes with beef! Yes, however, and with any other meat.

How to bake thin pancakes with milk

Crack the eggs in a deep bowl with the addition of salt and sugar. A mixer will help to do this well and quickly.
Add a third of the milk to the egg mash, stir well, or vice versa.
Add the sifted flour, stirring with a spoon.
You can add a little more milk. The dough at this stage should be so thick that it could be beaten with a mixer or whisk. These kitchen helpers will make the dough homogeneous, without a single lump of flour.
Now you can pour in the remaining milk, stir. Pancake batter should be fairly sparse. Slightly thicker than heavy cream. Only then will the pancakes turn out thin and perforated.
Pour in 2 tbsp. l. vegetable oil, stir.
Let the finished dough rest for about 15 minutes. At this time, the flour will give up its gluten, and the ingredients will merge into a single whole.
Heat up the pan well. This is a very important nuance. On poorly heated dishes, the first pancake will definitely turn out lumpy.
Now look. I have a wonderful pancake pan so I don't oil it before baking my first pancake. And you really look at your circumstances. And if in doubt, it’s better to lubricate, so that for sure. Subsequently, this will not need to be done, since we have added the required amount of fat to the dough.
Pour a small amount of dough into a heated frying pan with a ladle. Spread it over the entire surface with circular movements of the hand. Look, neat little holes immediately appear on the pancake! Everything is great!
We bake the pancake on one side until lightly browned, turn over to the other side.
Now here's another nuance! For pancakes with meat filling, the second side does not need to blush much. After all, we will fry the finished product. So they will look more attractive, in the future you will see this.
Transfer the fried pancake to a flat plate with a ruddy (!) Side up. Put the filling, carefully wrap. Our folded pancake turned out to be white in color, that is, not very fried.
Ready pancakes fry before serving in butter on both sides. How handsome they turn out, listen! With an appetizing ruddy crust that stands out attractively against a light background. That's why we didn't deep-fry the other side!

Get your sour cream out of the fridge and serve empanadas while they're piping hot! Well, is it delicious? Did I deceive you?

Advice from personal experience: sugar and salt in pancakes is a delicate matter. Who loves. I recommend laying the proposed amount, and correct it if desired with the first pancake. For example, I always do this. I baked the first one and tried it. Added what is missing. Or vice versa, diluted with milk, if something went too far. Anything can happen, what is there to hide.

Recipe for pancakes with meat fried in a pan

Let's continue the theme of pancakes with meat by preparing the filling from meat fried in a pan. You can use beef, pork, and turkey with chicken. As they say, than rich.

We bake thin and perforated pancakes according to the above proportions. By the way, I got 17 excellent pancakes from the specified amount. And you can adjust the amount of ingredients according to your needs. The main thing here is to maintain the percentage of products to get really thin pancakes.

We fry the pancakes according to the first recipe: on the one hand, they are more ruddy, on the other, less.

To prepare the juiciest filling, prepare

Meat - 800 gr. (I had veal flesh, you can use any other if you wish)
big onion
Vegetable oils ml. 50
Salt and ground black pepper to taste
Milk ml. 50-70
Flour 1 tbsp. l.
Butter gr. 100
Sour cream for serving gr. 150.

Step by step preparation of tender meat filling for pancakes

Let's prepare the meat. Cut it into large pieces, 50 grams.
We will send milk to the future filling, mix. Let's boil the mass of min. 5-7 on low heat. She must thicken.
Let the resulting thick sauce cool slightly and pass it through a meat grinder. It is very convenient to do this procedure on a combine. If anyone has such an assistant in the kitchen, then use it.
We will definitely try the twisted filling. After all, she is the key to our successful pancake event.
We spread the filling on the ruddy side, wrap the pancake. Fry on both sides in a mixture of vegetable and butter. Serve with sour cream and surprise everyone with tender, juicy pancakes. Bon appetit!

Stuffing for pancakes from boiled meat

Pancakes with boiled meat are also wonderful. And it's also very economical. I cooked rich borscht on the broth, and on the second - magnificent pancakes with meat filling. How to do it? Easily!

Grind boiled meat in a meat grinder.
Fry the chopped onion in vegetable oil.
Combine meat with onion, mix.
Make pancakes, wrap.
Fry in butter and serve with sour cream.

If the meat is dry, then you can add well (!) Boiled rice to the filling. Pancakes will turn out much more tender, and they will not fall apart. And as an option for adding to boiled meat - mushrooms fried with onions, or a chopped egg. And what? It will be delicious, worth a try.

Meat filling can be prepared even from minced meat. It needs to be fried with an onion, and start pancakes for health. In a word, there are a lot of ideas for meat fillings. Turn on your imagination and act! What do you think?

I propose to continue meetings at the pancake table. At the same time, you will share your research in this field. I will only be glad to expand my knowledge, because I was convinced that there is no limit to perfection. So, see you soon!

I want to show you how to cook empanadas so that the filling inside is not dry and it turns out delicious. Our family is very fond of pancakes, so I make them often, from different ingredients and with different variations of the filling, to find the most favorite option.

The recipe for filling for pancakes with meat is very simple and anyone can easily repeat it. I confess to you that this is the most delicious recipe for meat pancakes from my grandmother, who knows just a lot of variations in their preparation. As far as I remember, she cooked them all the time, came up with something new so that her grandchildren wanted to try.

This is a recipe for pancakes with meat not just chopped, but with minced meat, which makes their taste more tender and tastier. But it's also not smooth and don't expect to be incredibly juicy, although that doesn't stop it from having great flavor.

Below I will show you how to bake thin pancakes in milk, and I will tell you what pitfalls are in cooking and what you need to know about so that everything works out the first time and the first pancake is not lumpy.

Ingredients:

Milk - 300 ml.
Chicken egg - 1 pc.
Vegetable oil - 1.5 tbsp
Sugar - 2 tbsp
Salt - 1/3 tsp
Wheat flour - 6 - 7 tablespoons with a slide

Filling:

Minced pork
Onion - 1 pc.
Salt - to taste
Ground black pepper - to taste
Vegetable oil - for frying

How to cook pancakes with meat

The minced meat recipe for pancakes with meat is extremely simple. I take the pork, wash it, cut off the films and veins, if any. Then I cut the meat into large pieces and pass it through a meat grinder. Next, I peel the onion and also pass it through a meat grinder. You can use chicken, turkey thigh, beef, or whatever meat you like best. Then add salt and pepper to taste and stir. I heat the pan and pour oil into it, when it heats up, put the minced meat into the pan and fry while stirring.

Meanwhile, I'm preparing the dough. I add egg, salt, sugar and vegetable oil to milk. Mix everything until smooth and add flour. Further, it is convenient to work with a whisk, since you need to get a mass without lumps. It took me 6.5 tablespoons of flour, with a slide. The consistency of the dough is like liquid sour cream, thanks to which thin pancakes will turn out. Now I leave the dough to rest for 20 minutes so that the flour swells a little and then you can start baking them.

At this time, the stuffing for minced pancakes is ready. I check it for salt and add more if needed. You can now beat the filling with a blender or leave it as it is.

For the first pancake, I grease the pan and put it on the fire to heat up. When it is hot, I pour half a ladle into it and turn the pan clockwise so that the dough spreads in a circle. Now I’ll tell you why pancakes are torn when turned over. The most common reason is an unsuitable pan, so I’ll say right away that it should be non-stick and preferably pancake. The second reason is the lack of flour. It is also possible that you did not let the dough stand and the flour did not have time to swell a little. Sometimes it happens that you need to grease the pan before frying the first pancake, and then you don’t need to do this.

Now I will show you how to wrap pancakes with meat. On one side of the pancake I put the filling, then I bend a little side and fold it like cabbage rolls. I think this method is known to all housewives.

Then I transfer them to a plate and serve them to the table.

Now you know how to cook empanadas so that they turn out to be the most delicious. The filling is very tasty, and, as you can see, it is very simple and quick to cook. Instead of pork, you can take chicken, but not fillet, as it is very dry, but a slightly more fatty part. You can also take other types of meat, based on your preferences. Serve them with sour cream, so they have the most perfect taste. Enjoy your meal!

Pancakes with meat filling are a very tasty and satisfying dish, one of the real masterpieces of Russian cuisine, recognized all over the world. Thin, golden pancakes combined with tender meat invariably arouse the admiration of home and guests by the culinary art of the hostess.

Stuffed pancakes are also good because they can be prepared in reserve and frozen in the freezer, and then, as needed, taken out, fried for three minutes in a pan and served.

A wonderful solution for dinner after a hard day at work. Cooking this dish requires some skills, especially when baking pancakes, everything else is much easier to do.

Now immediately for the impatient - the most successful recipe for crispy stuffed pancakes with meat - "Lick your fingers" and "Eat your mind"!

Pancakes with meat - a step-by-step recipe for the most delicious meat pancakes

I got this recipe from my mother, and my grandmother told and showed how to bake it. In fact, for me, this option is the most delicious and favorite. I advise you to cook, especially on Maslenitsa.

Ingredients:

one and a half glasses of milk
glass of water,
250-300 grams of flour,
minced meat from pork - half a kilo,
two chicken eggs
one bulb,
a couple of cloves of garlic
two sprigs of dill
two spoons of sugar
salt - 2-3 teaspoons,
and vegetable oil 100 ml.

How to cook:

Step 1. Take a saucepan and add half a spoonful of salt and all the sugar. Next, break the eggs and beat everything. Then immediately add milk and water. Pour the flour in portions and beat with a whisk so that there are no lumps left. Add vegetable oil and mix.

Step-2. In a preheated and tarred pan, fry the dough in small pieces on both sides until golden brown. And so on.

Step-3. Let's prepare the filling, and let the pancakes at this time let them cool slightly. Fry the minced pork in another pan.

Step-4. After 10 minutes of frying, add finely chopped onion and salt. Cover and simmer for another 10-15 minutes. Grind the garlic and dill, add to the minced meat.

Step-5. I wrap the pancakes in an envelope as always and lightly fry on both sides.

Here are the most delicious pancakes with meat.

And now let's start with the main thing - the pancake dough recipe.

Pancake batter can be bland, made with a little baking soda, or sour, made with yeast.

Personally, I prefer yeast, although it takes more time to cook and it is somewhat more difficult to turn such pancakes, but the result is always excellent.

So - unleavened dough.

a liter of milk, ideally if it is homemade;
three chicken eggs;
a glass with a top of flour;
a tablespoon of sugar;
a pinch of salt and soda;
half a glass of vegetable oil.

We start such a dough as follows:

Pour a third of the milk into a deep bowl, it is better if it is warmed up, the kneading process will speed up significantly.

Break eggs into milk, add sugar, salt and soda, mix.

Add flour and knead with a spoon to a fairly stiff dough. You can do this with an immersion blender, but just with a spoon it turns out well, with some skill.

I’m too lazy to wash the blender, I can manage with a spoon in five minutes. The main thing in this process is that the dough becomes homogeneous, no lumps!

Pour the remaining milk into the bowl in small portions and continue to knead until the density of liquid sour cream.

Add half of the vegetable oil to the dough, the rest is left in order to lubricate the pan.

You can grease the pan after each pancake with a piece of unsalted lard, chopped on a fork - it turns out great, there is no excess fat.

Such pancakes are baked as thin as possible, necessarily fried on both sides, this is of great importance - it will be much tastier.

The same wonderful dough can be prepared on kefir, just add kefir instead of milk.

The dough for yeast pancakes is started in exactly the same way, only a pack of instant dry yeast is added instead of soda, and after kneading, before baking, the dough must stand in a warm place for an hour for the yeast to start working.

Baking yeast pancakes is somewhat more difficult, because the consistency of the dough turns out to be more delicate and therefore you need to turn them over in a pan with special attention.

I will tell readers a little secret - any filling from any meat will be the most delicious if it is properly prepared and balanced.

For example, if you crank chicken fillet or rabbit meat in a meat grinder, then such minced meat will be dryish and lean, you can balance it with mushrooms fried with onions and you get such deliciousness that the eaters will only crackle behind their ears.

Fatty minced pork requires a good addition of onions and boiled buckwheat or rice, the calorie content of the dish will decrease, and the taste will increase markedly.

It is quite possible to supplement beef or veal with a handful of sauerkraut, turned through a meat grinder or a piece of fresh pumpkin, grated on a fine grater.

The scope for the imagination of the hostess when preparing stuffed meat pancakes is very large - you can literally use any stock from the refrigerator or kitchen cabinet.

Well, the classic recipe for a delicious meat filling for stuffed pancakes is as follows:

We make complex minced pork and beef in equal proportions, wash the meat, dry it on a towel and pass it through a meat grinder with a fine grate.
Pour a small amount of vegetable oil into a hot frying pan and quickly fry the minced meat, stirring it continuously, until a light blush.
Add a good portion of finely chopped onion, salt, pepper to taste, mix and fry for a couple more minutes over high heat.
Pour a quarter cup of water into the pan and cover with a tight lid. After a couple of minutes, turn off the stove and let the filling infuse for 15-20 minutes, do not open the lid!

After that, we cool the filling and fill it with ready-made pancakes!

And now a video from the most popular chef Ilya Lazerson

Pancakes with meat - how to wrap with a triangle, an envelope, etc.

There are many ways to beautifully roll stuffed pancakes. Although in everyday life, of course, I use the simplest one - I turned the pancake over, poured a spoonful of the filling, placing it closer to one of the edges, wrapped the short edge over the filling, then the side edges and rolled it into a roll.

Another thing is when guests are expected at the table - well, I really want to show everyone what a wonderful hostess I am! .. And what is the easiest way to impress?

Of course - an unusual form of a familiar dish! I’ll digress for a moment - one of my acquaintances braids the edges of dumplings with a pigtail ... She does it quickly and deftly, I personally don’t have enough patience for such a delicacy.

Her dumplings always cause constant delight at any table and are eaten instantly, although everything in her dumplings, like all housewives, is dough and minced meat!

You can roll pancakes with minced meat into an envelope - the minced meat is laid out in the middle of the pancake and first the sides are wrapped onto the minced meat, then the top and bottom alternately.

It is also a fairly simple way to roll a pancake into a triangle - the filling is laid out closer to one edge of the pancake and is wrapped on the filling with two edges on the short side - remember how paper airplanes were folded in childhood? ..

It's about the same, only the edges need to be folded with a good overlap on each other. And after that, we lay the bottom edge on top, forming a triangle and turn the protruding edges down.

When preparing stuffed pancakes with meat filling, you need to remember and follow two rules:

Pancakes should be baked in a wide frying pan, be large enough in diameter and thin for ease of folding, since minced meat has great flowability.
After being rolled, the pancakes are stacked on a pan or sheet and baked lightly on the stovetop or in the oven. It is imperative to lay them so that the free edges are at the bottom - then they will fry and the pancake will not unfold.

Any fantasies about decorating pancakes before serving are welcome.

We bake pancakes according to the recipe given above, we make fresh dough with a pinch of soda.

Filling composition:

minced chicken 500 grams;
one medium bulb;
boiled champignons or oyster mushrooms, two handfuls;
a little vegetable oil;
salt and pepper to taste.

Filling preparation:

Fry minced meat in vegetable oil until golden brown.
We spread the onion and mushrooms, cut into a small cube, and fry for several minutes together with the minced meat.
Salt and pepper to taste, cover with a lid and turn off the stove. Let it brew for 10-15 minutes.

Stuff pancakes, roll up and fry in a pan for a minute on both sides.

Bon appetit!

The preparation of such a dish requires a little more time, but the result will be excellent.

We need for the test:

a glass with a top of flour;
three eggs;
a pinch of soda and a pinch of salt;
a liter of milk;
a tablespoon of sugar.

For filling:

a pound of any minced meat;
half a glass of rice;
bulb,
salt and pepper to taste.

Cooking:

To prepare such pancakes, you need to boil a couple of handfuls of rice in salted water in advance, carefully watching the process. Rice should turn out crumbly and in no case overcooked into porridge. As soon as the rice has become soft, the saucepan is immediately removed from the heat and the rice leans back into a colander.
We start the dough and bake the pancakes, trying to pour the dough into the pan very sparingly so that the pancakes are as thin as possible.
Fry the minced meat in a small amount of vegetable oil, add finely chopped onion and salt and pepper to it to taste, wait for the onion to brown.
We spread the boiled rice and mix the filling, let it cool slightly.
We stuff the pancakes, fry in a pan for a minute on both sides and serve.

Any filling for such pancakes is prepared, the main thing is that it contains meat. But the dough for pancakes starts a little differently.

half a liter of clean water;
a glass of flour;
a couple of eggs;
a tablespoon of sugar;
a pinch of salt and soda;
a quarter teaspoon of citric acid;
three tablespoons of vegetable oil.

Cooking:

Put all the ingredients in a bowl or saucepan and beat with a blender until smooth.
We bake in a pan, greasing it with vegetable oil or a piece of unsalted lard.
We stuff the ready-made pancakes with the filling and fry lightly in a pan.

Bon appetit!

In the filling of meat stuffed pancakes, you can safely add a couple of hard-boiled eggs and cut into small cubes. Pancakes are baked as usual, the dough for them is fresh or yeast, the recipe can be found at the beginning of the article.

After frying the minced meat, you need to add the onion, cut into small cubes, salt and pepper, let it cool slightly and then put the eggs into it, mix.

Bake stuffed pancakes in the oven, serve with sour cream or cheese sauce.

Pancakes with meat are very tasty and juicy - video recipe

May her imagination help the hostess in solving this issue! The main thing is that sauces should not be sweet, everything else is possible - sour cream, cheese, spicy, tomato, with horseradish and garlic, pickled cucumbers or mushrooms, you need to focus on the tastes of your household and relatives.

I will give a few recipes for sauces that are often used:

Salsa sauce

We chop a couple of tomatoes, a small onion, a couple of cloves of garlic, a quarter of hot pepper, a few sprigs of herbs and a bit of lemon juice in a food processor to dust. Season with salt to taste.

Garlic-sour cream sauce

Beat a glass of homemade thick sour cream in a mixer with a couple of garlic cloves, a small piece of hard cheese grated on a fine grater, a bunch of green onions and dill. Salt to taste.

With pickled cucumber

A bunch of green onions, a glass of sour cream, a pickled cucumber, two cloves of garlic - in a food processor, turn into a homogeneous mass, if necessary, salt to taste.

Tomato sauce

Beat in a mixer half a glass of sour cream, mayonnaise and tomato juice with five cloves of garlic and a bunch of herbs, salt to taste.

yogurt

Whisk a glass of low-fat yogurt with a fresh cucumber and three cloves of garlic, add half a teaspoon of the pepper mixture and salt to taste.

It must be remembered that sauces are designed to enhance the taste of the dish, but in no case should it be interrupted. Therefore, they should be used in moderation and served in a small amount.

So, be sure to try one of the most delicious dishes for breakfast, dinner, tea - now you have the opportunity to cook meat pancakes in various ways - even fry them every day!

Bon appetit! And don't forget to share with your friends on your social networks!

Sometimes you want something simple, tasty, quick to prepare and satisfying at the same time. Frozen or chilled semi-finished products help out the hostess. One of the most common and favorite family recipes is warmed meat pancakes, which households are ready to eat on both cheeks for breakfast, lunch and dinner.

Are there many benefits from this product? As part of purchased pancakes, substitutes and preservatives, meat filling is not always made from meat, and contains soy protein at best.

However, pancakes with meat filling are not the most time-consuming dish, which is easy to cook even for a beginner at home. Just stock up on a couple of proven recipes, the necessary ingredients and go ahead, feed the family.

Classic meat pancake recipe

The easiest classic, time-tested recipe for meat pancakes from products that are always at hand.

Ingredients

Servings: 20

minced meat 700 g
premium wheat flour 350 g
water 500 ml
chicken egg 4 things
sugar 1.5 st. l.
salt ½ tsp
vegetable oil 100 ml
bulb onions 2 pcs

per serving

Calories: 184 kcal

Proteins: 8 g

Fats: 3.1 g

Carbohydrates: 31.6 g

30 min. Video recipe Print

In a saucepan in a small amount of heated vegetable oil, fry the minced meat with peeled, finely chopped onions until tender. Add salt, spices to taste to the filling and set to cool.

Mix wheat flour, sugar and salt in a bowl, add chicken eggs, a tablespoon of vegetable oil, water. Mix the ingredients with a blender until smooth. You should get a dough with a consistency resembling liquid sour cream.

Pour with a measuring ladle into a hot oiled pan and fry until lightly browned on both sides. Repeat the process until you run out of pancake mass.

When the filling and pancakes have cooled, spread a portion of minced meat on the pancake with a tablespoon and fold it into an envelope.

Spread the spring rolls in a frying pan and fry on each side, gently turning over, without violating the integrity of the shell. Bon appetit!

Recipe for pancakes with milk and meat

Pancakes with milk are very ruddy and tender, they are characterized by excellent taste and are excellent even for those who have not cooked anything like this.

Ingredients:

Milk - 0.5 liters.
Wheat flour of the highest grade - 1-1.5 cups.
Chicken egg - 2 pcs.
Sugar - 2 tablespoons.
Baking soda (slaked) - 0.5 teaspoon.
Salt - 1 teaspoon.
Minced meat from poultry (chicken, turkey) - 0.5-0.6 kg.
Onion turnip - 2-3 heads.
Carrots - 2 pcs.
Parsley greens - 1 bunch.
Vegetable oil - 0.1 liters.

How to cook:

First of all, prepare the filling for culinary products. Clean vegetables. Start frying minced chicken in vegetable oil. Finely chop the onion, and rub the carrots on a grater. Add vegetables to minced meat, salt, stir. 5 minutes before the filling is ready, pour in the washed, finely chopped parsley.
Pour the milk into a saucepan, heat slightly, add, stirring, salt, sugar, break the eggs. While stirring with a whisk, gradually introduce the sifted flour, put half a spoonful of slaked soda and a couple of teaspoons of vegetable oil.
On a hot oiled (or non-stick) frying pan with a thick bottom, pour the pancake dough, turning the kitchenware so that the mass is evenly distributed over the entire bottom without voids or gaps. When the pancake is lightly browned on one side, carefully flip over to the other side. Put the finished pancakes on a plate.
Put 1-1.5 tablespoons of the filling in the center of the pancake (closer to the edge), cover with the near edge on top, wrap from the sides and twist with a tube.

Pancakes with meat filling are ready. If desired, additionally fry them in a pan in butter.

Videos cooking

Delicious pancakes with meat according to the recipe of Yulia Vysotskaya

For meat pancakes according to the recipe of Yulia Vysotskaya, bake the pancakes yourself in advance using any of the above methods. The main thing in the recipe is the preparation of the filling and the original sauce.

Ingredients:

Pancakes - 8-10 pcs.
Sugar - 3 teaspoons.
Milk - 0.1 liters.
Mozzarella cheese - 0.1 kg.
Extra virgin olive oil - 2 tablespoons.
Garlic - 2 cloves.
Oregano (powder) - 1.5 teaspoons.
Black freshly ground pepper - 1 teaspoon.
Tomatoes - 5 pcs.
Onion - 1 pc.
Minced beef - 0.35 kg.
Salt - 2-2.5 teaspoons.
Fresh parsley greens - 1 bunch.

Cooking:

Peel a large onion from the upper layers, wash and finely chop with a knife. Crush the garlic cloves in the garlic press. Heat the first cold-pressed olive oil in a thick-walled pan and saute the onion and garlic in it, salt. Add a pinch of sugar.
Cut two large tomatoes into halves and rub the flesh on a coarse grater so that the peel remains in your hands, and the tomato in a plate. Send the tomatoes to the frying pan. Season the mixture with a teaspoon of oregano.
Pour ground beef into the frying pan for fragrant frying and simmer everything together over low heat for a quarter of an hour, without covering with a lid. Season with a pinch of black pepper. Remove the meat filling from the stove and let it cool.
From the remaining tomatoes, prepare the sauce, as for lecho for the winter. Remove hard stalks from tomatoes, randomly cut and load into a blender bowl, add half a glass of milk, put a teaspoon of salt and sugar, beat.
Spread the filling generously on pancake blanks, roll into tubes and place the pancakes compactly on the bottom of the baking dish.
Pour the stuffed pancakes with the prepared tomato sauce. Finely chop the mozzarella head and evenly distribute the pieces over the surface, sprinkled with a pinch of oregano and black
Pancake dough includes foods with high energy value: wheat flour, eggs, full-fat milk, sugar.
The meat filling is pre-fried and does not consist of dietary meats.

How to reduce calories

The following recommendations will help reduce the calorie content of a culinary product.

The specificity of the dish is such that it will not be possible to avoid frying pancakes and frying the product stuffed with minced meat, but you can minimize the amount of oil consumed by using a pan with a non-stick coating.
Replace high-calorie products from the composition of the dough base with analogues. Take low-fat milk or replace with kefir or water. Dilute wheat flour with bran, wholemeal flour.
Choose lean meats, turkey, chicken for the filling. Add more vegetables to the minced meat (onions, carrots, peppers). Do not fry, but stew.

Pancakes with meat never get bored if you periodically change the composition of the filling. Combine minced meat of different varieties with mushrooms, vegetables and cereals. Season the filling with fresh herbs and aromatic spices.

Cooked sauces will be a nice addition to stuffed pancakes. Nothing limits your imagination here. Properly selected dressing ingredients will help emphasize the taste of the main dish or make it completely special, according to the chef's idea.

Nothing stimulates the appetite like a beautifully presented dish to the table. There are many ways to roll spring rolls - from classic tubes and envelopes to bags and snails. Feel free to experiment by making the "ordinary dish" look like a holiday treat.