Fillings for pancakes
Meat
Grind the boiled meat in a meat grinder, add the fried onions and rice. Rice absorbs meat relish, loosens the filling and holds it compactly. Rice is put a quarter of the amount of meat or less.
Cabbage
Thoroughly chop the cabbage and fry in a hot pan with a little oil without a lid. You can immediately put greens with cabbage. Salt, add cool eggs, be sure to pepper. You can take cabbage in equal amounts with carrots. Occasionally, finely chopped sausage or lard is added to vegetables for satiety.
Of zucchini
Finely chop the zucchini and fry in vegetable oil without a lid. Separately, fry the onion head, 1-2 bell peppers and a couple of tomatoes, pepper with allspice. Cool.
Cottage cheese
Fresh cottage cheese 300 g
Sugar 2 tbsp. l
Sour cream 2 tbsp. l
Egg 1 pc
Salt to taste
Grind cottage cheese with sugar, sour cream, egg, salt to taste. It is good to add dried, ground lemon or orange peel, candied fruit or raisins to the filling.
Mushroom
Dried Mushrooms 100 g
Dill greens
Salt pepper
Butter 1 tbsp. l
Flour 1 tbsp. l
Milk 1 cup
Tomato puree 2 tbsp. l
4 eggs
Boil the mushrooms and boil 2 eggs hard boiled. Grind flour and butter in a frying pan to a homogeneous mass and, stirring continuously, pour a glass of hot milk, salt, add tomato puree and boil until thickened. Add 2 yolks and mix with boiled and chopped mushrooms and chopped eggs. On low heat, bring the filling to a thickening, season to taste with salt, pepper and herbs.
Chicken
Boiled White Chicken Meat 500 g
White dried mushrooms 50 g
White sauce 2 cups
Cream 1 cup
Yolks 2 pcs
Salt, Nutmeg
Rum or cognac 2 glasses
For white sauce: Chicken broth 2 cups, butter 1 tbsp. l., wheat flour 1 tbsp. l
Finely chop the chicken and combine with boiled and finely chopped mushrooms, season with white sauce, add cream, yolks. Bring to a thickening over low heat, season with salt, pepper, nutmeg, remove from heat, cool slightly, add cognac or rum. Mix.
Meat
Grind the boiled meat in a meat grinder, add the fried onions and rice. Rice absorbs meat relish, loosens the filling and holds it compactly. Rice is put a quarter of the amount of meat or less.
Cabbage
Thoroughly chop the cabbage and fry in a hot pan with a little oil without a lid. You can immediately put greens with cabbage. Salt, add cool eggs, be sure to pepper. You can take cabbage in equal amounts with carrots. Occasionally, finely chopped sausage or lard is added to vegetables for satiety.
Of zucchini
Finely chop the zucchini and fry in vegetable oil without a lid. Separately, fry the onion head, 1-2 bell peppers and a couple of tomatoes, pepper with allspice. Cool.
Cottage cheese
Fresh cottage cheese 300 g
Sugar 2 tbsp. l
Sour cream 2 tbsp. l
Egg 1 pc
Salt to taste
Grind cottage cheese with sugar, sour cream, egg, salt to taste. It is good to add dried, ground lemon or orange peel, candied fruit or raisins to the filling.
Mushroom
Dried Mushrooms 100 g
Dill greens
Salt pepper
Butter 1 tbsp. l
Flour 1 tbsp. l
Milk 1 cup
Tomato puree 2 tbsp. l
4 eggs
Boil the mushrooms and boil 2 eggs hard boiled. Grind flour and butter in a frying pan to a homogeneous mass and, stirring continuously, pour a glass of hot milk, salt, add tomato puree and boil until thickened. Add 2 yolks and mix with boiled and chopped mushrooms and chopped eggs. On low heat, bring the filling to a thickening, season to taste with salt, pepper and herbs.
Chicken
Boiled White Chicken Meat 500 g
White dried mushrooms 50 g
White sauce 2 cups
Cream 1 cup
Yolks 2 pcs
Salt, Nutmeg
Rum or cognac 2 glasses
For white sauce: Chicken broth 2 cups, butter 1 tbsp. l., wheat flour 1 tbsp. l
Finely chop the chicken and combine with boiled and finely chopped mushrooms, season with white sauce, add cream, yolks. Bring to a thickening over low heat, season with salt, pepper, nutmeg, remove from heat, cool slightly, add cognac or rum. Mix.
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