home / Snacks/ Salad in a pancake bag. Pancake bags with stuffing

Salad in a pancake bag. Pancake bags with stuffing

This article is all about pancake bags. How and what to do, what recipes, toppings, nuances and secrets - you will find everything below! Collected maximum useful information He explained everything clearly and step by step. For convenience, click on the menu items of interest.

About bags of pancakes

What is a pancake bag? It's delicious and beautiful dish, which is a stuffed pancake, which was then collected in the form of a "bag". These pancakes are served on the table for various holidays and celebrations. Also during Shrove Tuesday, pancake bags are made for variety and beauty.

But it's not just table decoration! Pancake bags are a very versatile dish. And all because in the same pancakes you can add different fillings: vegetable, meat, fish, mushroom, fried, stewed, spicy, salty and even sweet! Yes, these pancakes can be made not only savory and salty, but also sweet and dessert.

From this we can conclude that it is not the pancakes themselves that are important, but the fillings that are put inside.

And I also want to advise you not to adhere to any strict rules, proportions. Experiment, add something new to the filling, process products different ways, and then you will create your own unique recipes!

How to roll pancake bags

In fact, there is nothing complicated here! We put a little stuffing in the center of the pancake, and then just collect and pull up the edges, as if you were really making a bag. Okay, that's understandable. But how to make sure that these bags do not fall apart, how to make them keep their shape and look appetizing on the festive table?

Pancakes need to be tied up! And it is important that the material with which they are tied is also edible. Not with a clothesline!

For this use:

Fresh greens. Green onions, dill and other edible stalks.
Rennet cheese is also popular. Pigtail cheese. This pigtail is untwisted into thin flagella, with which pancakes are tied.
Can be used sea kale, rice noodles.
For sweet pancakes, a neatly trimmed orange or lemon peel is suitable.
Apples are also used. They cut it into thin circles, then the flesh is carefully cut out of these circles. It turns out an apple ring with which you can fasten a pancake.

Recipes

Of course, the first point is the preparation of the pancakes themselves. Here I will add a couple of the simplest and most popular pancake dough recipes.

By the way, pancakes can also be used store-bought. Why waste time when you can buy a ready-made stack of pancakes. It remains only to warm up these pancakes!

Option on the water

They make simple but delicious pancakes.

Ingredients:

Butter - 50 g.
Egg - 1 pc.
Water - 1 glass;
Flour - a little less than 1 cup;
Sugar - 1 teaspoon;
Salt - 2 pinches;

Whisk the egg with sugar and salt. Add water, add flour.

Mix well until smooth.

Milk variant

More rich recipe. Pancakes are tender and bright.

Ingredients:

Milk - 500 ml.
Flour - 300 g.
Eggs - 3 pcs.
Sugar - 1 tbsp. a spoon;
Salt - 0.5 tsp;
Vegetable oil - 50 ml.

Cooking

Whisk eggs with sugar and salt. Add milk and butter.

Gradually add flour and stir constantly. You should get a liquid and homogeneous dough without lumps.

Pancake bag fillings

As I said at the beginning of the article, bags can be stuffed with anything! Any products, combinations and mixtures. Briefly below I will give both recipes and ideas.

Julienne in pancake bags

Julienne (julienne) is a thick mass of either soup or stew. They use cheese, mushrooms, chicken, fish, sour cream and all kinds of greens.

Fish variant

Ingredients:

Salmon fillet (trout, pink salmon, salmon) - 350 g.
Cheese (semi-hard) - 150 g.
Sour cream - 230 g.
Milk - 100 g.
Fresh dill - 30-50 g.
Onion - 100 g.
Oil for frying;
Salt and pepper to taste;
Flour (starch) - 1 tbsp. a spoon;

Cooking

Rinse the fish and cut into small cubes. Finely chop the onion and herbs.
Heat some oil in a frying pan, add the onion. Fry it until soft.
Add fish, stir, salt, pepper and fry for another 5 minutes.
Sprinkle a little flour. Then add sour cream, stir, bring to a boil.
Pour in the milk, add the dill and the rest of the flour. Simmer until thickened.
We rub the cheese and mix it with this delicious mass.
Everything! As the filling cools down, you can start stuffing pancakes with it.

Chicken variant

To cook chicken julienne, simply replace the fish with chicken in the previous recipe. And then everything is the same: chopped, fried, poured with sour cream and milk, stewed and sprinkled with cheese.

Pancake bags with mushrooms and chicken

The filling is so tasty that it is tempting to eat it before it is inside the pancakes! Here chicken, mushrooms, tomatoes, onions and all sorts of spices.

Ingredients:

Chicken fillet - 450 g.
Mushrooms (fresh or canned) - 220 g.
Greens (dill and green onion) - 1 bunch;
Onion - 1 pc.
Tomato - 1 pc.
Garlic - 2-4 cloves;
Sour cream (or mayonnaise) - 1 tbsp. a spoon;
Salt and black pepper - 3 pinches each;
Vegetable oil for frying - 2-3 tbsp. spoons;

Cooking

Finely chop the chicken. Do the same with mushrooms, herbs and onions.
Pour oil into a frying pan, heat up. We spread the mushrooms with onions, simmer a little. Then it's the chicken's turn.
Now add greens and a spoonful of sour cream.
Salt, pepper. Simmer covered for 15-20 minutes. Meat and mushrooms should be almost ready.
At the very end, add the grated garlic and tomato slices. Stir and fry without a lid over low heat for another 10 minutes.
We spread the filling on the pancake, wrap it, tie it up.

Minced meat filling

And this is a classic meat option! You can use both pieces of beef and minced meat.

Ingredients:

Minced meat - 300 g.
Onion - 1 pc.
Bulgarian pepper - 1 pc.
Salt and pepper - 3 pinches each;
Tomato paste - 1 tbsp. a spoon;
Vegetable oil - 1 tbsp. a spoon

Cooking

Peel and finely chop the onion. Rinse the pepper, get rid of the core with seeds and finely chop in the same way.
Fry minced meat in oil until half cooked. Add onion, pepper, tomato paste. We fry for another 15 minutes, you can under the lid.
Salt and pepper.
Let cool, then put a spoonful on the pancake and wrap.

Mushroom stuffing

This is some mushroom julienne. Fried mushrooms with onions and cheese. Other vegetables can be added if desired.

Champignons - 250 g.
Onion - 2 pcs.
Cheese - 100 g.
Sour cream - 1-2 tbsp. spoons;
Black pepper and salt - 2 pinches each;

Cooking

Rinse mushrooms, dry and finely chop. Onion cut into half rings.
Pour a little oil into the pan, put the onions and mushrooms. Fry under the lid for 10 minutes.
Add sour cream, salt and pepper. We fry for another 5 minutes.
Add grated cheese, mix and simmer over low heat for another 5 minutes.

salad dressing

It's simple and original way make pancakes! Why not put the usual holiday salads inside them?!

Prepare more Olivier, vinaigrette and other salads. All this can be put inside pancakes.

And the most lazy or limited in time can even do this: fry frozen vegetables. Everything is simple!

We bought a mixture of vegetables, put them in a pan and fried in a small amount of oil. Add to taste: ketchup, mayonnaise or sour cream. Salt, pepper. You can grate cheese on top. Delicious, simple and original!

Sweet fillings

Here I will briefly list ideas, recipes without detailed description, because everything is extremely simple!

curd filling

We knead 200-300 grams of cottage cheese. Add 3-5 tablespoons of sour cream and 50-100 grams of sugar. Mix well to a soft curd mass. Add to taste: raisins, dried apricots, nuts, cocoa powder or grated chocolate, prunes, candied fruits.

fruit filling

We knead a couple of bananas in a cup, add raisins, a few tablespoons of yogurt and pieces of apples.

Jam filling

We take thick jam. If desired, it can be flavored with pieces of cookies, nuts or fresh fruit.

Condensed milk filling

Mix 2 cans of boiled condensed milk with nuts and pieces of crispy biscuits.

Whipped cream with strawberries

Great and original! Put a little whipped cream (store-bought) in the center of the pancake, add a few pieces of strawberries or other berries. Form a pouch.

If you have any comments, questions, tips, then leave a comment. Enjoy your meal! Delicious pancakes!

How to cook bags of stuffed pancakes recipes - a complete description of the preparation, so that the dish turns out to be very tasty and original.

It's hard to guess how many recipes there are now. delicious pancakes. Among the huge variety can be found custard pancakes on kefir. fluffy and thin yeast pancakes. pancakes on mineral water, whey, yogurt, etc. However, the most popular are simple thin pancakes with milk. They can be sweet, salty, stuffed, of various shapes.

Today we offer to cook pancake bags stuffed with boiled chicken, fried mushrooms and pickled cucumbers. Such a cute and mouth-watering appetizer is perfect for the Shrovetide table, decorates the holiday and will certainly please guests!

milk - 500 ml;
salt - a pinch;
baking soda - ½ teaspoon;
sugar - 1 tbsp. a spoon;
vegetable oil - 2 tbsp. spoons;
eggs - 2 pcs.;
flour - about 250 g.

chicken (fillet) - 300 g;
champignons - 270-300 g;
onion - 1 medium head;
vegetable oil - 2-3 tbsp. spoons;
pickled cucumbers (or salted) - 100-150 g;
cheese - 80-100 g;
fresh dill - a small bunch;
mayonnaise - to taste;
salt, pepper - to taste.

Pancake bags with stuffing recipe with photo step by step

How to make pancake bags stuffed with mushrooms and chicken

Add vegetable oil, mix. The resulting mass of a sufficiently liquid consistency is left for half an hour at room temperature.

After the specified time, we collect the dough with a ladle and distribute a thin layer around the perimeter of the hot pan. Cooking pancakes traditional way: as soon as the bottom side is browned, turn the product over to the other side and keep it on the hot surface for another 20-30 seconds. It is advisable to grease freshly baked hot pancakes with butter to soften the edges.

How to make stuffing for pancake bags

We cool the pre-boiled chicken fillet and disassemble it into thin fibers.

Chop the cucumbers into small square pieces.

Grind the peeled head of onion with a knife, fry on a heated vegetable oil 2-3 minutes.

To the soft onion, load the sliced \u200b\u200bchampignons. Stirring occasionally, cook the mushrooms over medium heat until lightly browned. Sprinkle lightly with salt at the end.

We combine chicken fillet, cucumbers, as well as cooled mushrooms with onions in a deep bowl. Add finely grated cheese and finely chopped fresh dill.

We fill the components of the filling with mayonnaise. Take a sample, salt and pepper to taste.

Now let's start forming pancake bags. To do this, put a portion of the filling in the middle of each pancake (about 2 tablespoons).

We lift the edges of the pancake up and connect in the center. To fix the resulting shape, we tie the workpiece with a cheese braid thread.

Pancake bags with filling can be served either cold or slightly warmed in the microwave.

Bags of pancakes with stuffing options for recipes for the festive table

Bags of stuffed pancakes can be called one of the original buffet snacks. This is a great way to make a worthy impression on the guests, to show the extent of your culinary resourcefulness and virtuosity. Stuffed baggy pancakes are a delicious treat with a hint of traditional Russian cuisine. There is an opportunity to play differently taste qualities dishes, due to the variety of fillings. You can cook, for example, bags of pancakes stuffed with chicken and mushrooms. Although there are other options: bags stuffed with minced meat and rice, or with red fish. Pancake bags with meat will be very satisfying and high-calorie. From pancakes it is just right to cook sweet bags with syrups and sauces. There are many recipes that allow you to create bags of stuffed pancakes step by step.

From this article you will learn:

Bags of pancakes with stuffing: different recipes

How to tie stuffed pancakes in a bag

In order to beautifully serve to the table stuffed pancakes-bags will require skill and imagination. Acts as a "package" classic pancake, a filling of your choice is laid out in its center, then the pancake edges are tied like a bag using one or another edible string. In more detail, the entire cooking process is described step by step in the recipes.

Most housewives are puzzled by the question: “How to tie stuffed pancakes in a bag?”. So in the role of "string" for salty pancakes can act:

blanched parsley or dill stalk, green onion arrow;
a string of smoked pigtail cheese;
rice noodles cooked al dente.

Sweet pancake bags can be tied

marzipan mastic ribbon;
a ribbon of marmalade or zest;
bagel lamb.

After the food and utensils are prepared, you need to drive eggs into a special container, add salt and sugar there and beat the ingredients manually or with a mixer. Add milk, vegetable oil to the mixture, gradually add flour, beat again. Bake in a well-heated pan on both sides.

Pancake bags with chicken

The budget option is pancakes cooked on the water. From them you can create bags of pancakes with filling and chicken and mushrooms, or any other to taste.

Photo: bags of pancakes stuffed with chicken and mushrooms

Hot water - 2.5 tbsp.
Wheat flour - 1.5 tbsp.
Egg - 2 pcs.
Salt to taste.
Sugar - 2 tbsp. l.
Baking powder - 1 pinch.
Butter - 100 gr.

Get the necessary components, kitchen utensils. Then put flour, sugar, salt into a deep bowl, beat in the eggs, pour in half the indicated volume of water, mix with a mixer or whisk until the lumps are completely dissolved and homogeneous. After that, you need to add the remaining hot water, pour in the baking powder and pour in the melted butter, knead again and bake on both sides.

Pancake bags with mushrooms recipe with chicken and cheese

As the basis of the dish, you can take pancakes based on both milk and water. These bags of pancakes with chicken and mushrooms are served with cream or cheese sauce.

Photo: bags of pancakes stuffed with cheese

Chicken fillet - 200 gr.
Onion - 1 pc.
Mushrooms - 150 gr.
Cream - 200 ml.
Hard cheese - 150 gr.
Butter for frying.
Salt and favorite spices to taste.
Cooking

Boil the chicken fillet in salted water until cooked, cool, chop. In a frying pan butter fry finely chopped onions, mushrooms, add the fillet there, then pour the products with cream, salt, add spices, simmer for a couple of minutes, grate the cheese and also add to the pan, mix everything. To finish cooking pancake bags with chicken, there is not much left: take pre-fried pancakes, put a hot filling in the center of each of them, tie a pancake in the form of a bag and send the dish to a preheated oven for 5-10 minutes, get ready-made pancake bags with mushrooms. The recipe is very simple!

Bags of pancakes stuffed with minced meat and rice

As in the previous recipe, the basis is pancakes with milk, water, or any other.

Photo: bags of pancakes stuffed with minced meat

Minced chicken - 200 gr.
Rice - 1/4 tbsp.
Egg - 4 pcs.
Hard cheese - 100 gr.
Dill greens and green onions - a small bunch.
Butter for frying.

Boil eggs and rice, fry minced meat. Mix crushed eggs, half a glass of boiled rice and fried minced meat. Add finely chopped greens and grated cheese to the mixture, mix the filling again. Then stuff each pancake with minced rice and chicken and tie it with a bag, then send it to a preheated oven for 5-10 minutes. Ready!

Video: chicken and mushroom bags wrapped in green onions

Video recipe: pancake bags with chicken tied with a cheese stick

No less interesting is the filling with red fish. Don't be afraid to experiment in the kitchen!

Cooking holiday pancakes stuffed in the form of bags

Pancakes with or without filling are popular at any time of the year. But on Maslenitsa this dish can be seen in almost every home. Whether you want to surprise your guests this holiday with something special, or just surprise your loved ones, pancake bags are perfect. After all, it is not only very tasty, but also quite creative. These pancakes are sure to be the center of attention on the festive table.

Bags of pancakes have been invented for a long time, but recently they have been showing particular interest. They are prepared from almost the same ingredients as regular pancakes. But in the process of stuffing, such pancakes are wrapped, imitating bags, and instead of a string, they are tied with green onions or cheese in a “pigtail”. Children will especially like this dish - after all, fairy-tale characters, most likely, also eat something similar.

Bags are best made from thin pancakes of small diameter, so we will take classic recipe milk test. Before you start cooking, take the eggs and milk out of the refrigerator and let them warm up to room temperature.

half a liter of milk;
1.5 cups flour;
2 chicken eggs;
a tablespoon of sugar;
1 - 2 tablespoons sunflower oil;
salt to taste.

Break eggs into a bowl, add sugar and salt. Mix well and add milk.
Sift the flour through a fine sieve, stirring constantly. Make sure there are no lumps in the dough.
Then add sunflower oil and mix thoroughly again. The mass should be completely homogeneous. For convenience, you can use a mixer.
Leave the dough for 15 minutes in a warm place. Meanwhile, heat a frying pan and brush with oil.
Pour half a ladleful of dough on it for each pancake. Try to distribute the mass evenly over the surface of the pan.
When the edges of the pancake are browned, carefully flip over and fry on the other side.
Stack the pancakes on a plate, brushing them with butter - so they will be softer.

Pancake bags always create an atmosphere of expectation of a surprise, because no one, except for the hostess who baked them, knows what taste pancakes will please everyone. Since this is more often a festive dish, we will stuff it with the appropriate filling.

slices 10 - 12 ham;
4 eggs;
300 g hard cheese;
green onions for tying bags;
mayonnaise;
salt, spices.

Boil the eggs and cut them into small cubes. Chop the ham too.
Cheese grate on a fine grater.
Take the onion, separate the feathers and hold them in boiling water for about two minutes - so they will become more elastic.
Spread a little mayonnaise on the center of the pancake, then lay the eggs with ham and sprinkle with cheese. Salt a little and season with spices to taste. Fillings must be put so much that there is enough free space around the edges of the pancake for folding.
Grasp the edges, fold the pancake into a bag and tie with an onion feather. Serve cold.

The option of tying bags with onions is the most popular

An option for framing bags with an apple - if the filling allows you to combine an apple with it

Another common binding method is smoked cheese, for example Chechil.

Pancake bags are not necessarily made for the holiday. Stuffed with a simple filling, they will cheer you up at an ordinary family dinner, especially since it is very tasty. Here we are now preparing such pancakes with mushrooms.

about 300 g of mushrooms (preferably champignons);
1 onion;
a bunch of dill;
salt, seasonings;
green onions for decoration.

Chop the onion and fry until golden brown.
Cut the mushrooms into small pieces. Pour them into a pan with onions, fry, sprinkle with dill, add salt and seasonings to taste.
Spread the filling in the center of the pancake and form bags tied with green onion feathers, as in the previous recipe. By the way, instead of onions, you can take cheese in a “pigtail”.

A great addition to your dinner will be French chicken meat. In this material, several recipes with photos are waiting for you, choose for every taste.

Stuffing with chicken, mushrooms and cheese is perfect combination giving a unique taste. Such pancake bags will be hearty and juicy. And thanks to the design, the hands of all those present at the table will reach for them themselves.

half a kilo of champignons;
400 g chicken fillet;
150 - 200 g of hard cheese;
3 tablespoons of mayonnaise;
green onion feathers;
salt pepper.

Cut the mushrooms into small pieces. Dry them a little in a pan, sprinkle with salt and pepper.
Then add a piece of butter and fry until golden brown.
Cut the chicken into small pieces and fry in sunflower oil separately from the mushrooms. Season to taste at the end.
Grate the cheese on a fine grater. Mix it with chicken, mushrooms and mayonnaise.
Spread the filling on the pancake, fold them into bags and tie with onion feathers.
If desired, pancakes can be warmed up so that the cheese in the filling melts.

And in the end we will prepare special pancakes. Stuffed with red fish, such pancake bags will become the “highlight” of the festive table. These little ones culinary masterpieces will delight even the most discreet guests.

350 - 400 g salmon fillet;
a glass of sour cream;
half a glass of flour;
100 grams of hard cheese;
1 onion;
salt and seasonings;
green onion feathers for tying pouches.

Chop the onion and fry it a little.
Cut the salmon into small pieces, place in a pan with onions and fry for 5 minutes.
Then sprinkle it all with flour and after about a minute pour sour cream.
Simmer, stirring, until the sour cream boils.
Add milk, salt and pepper. Simmer, stirring occasionally, until the mixture thickens.
Grate the cheese on a fine grater.
Spread 2 tablespoons of filling on each pancake and sprinkle cheese on top.
Form bags out of them, tying them with green onion feathers.

Pancakes with salmon are ready. You can serve. Enjoy your meal!

The most effective complex for weight loss, according to our readers, is the unique smart-system for weight correction "Lipocarnit" with CLA-acids. Lipocarnit for weight loss is a complex tool, which was created by the world-famous nutritionist and scientist Pierre Dukan. The main component of the complex is CLA-acid. This tool is one of the best to date. It does not just burn “strategic reserves” of fat. Acids strengthen muscles, which means that body shapes improve. Doctors' opinion. »

BAGS OF PANCAKES ON THE FESTIVE TABLE

Pancake bags are an appetizer that everyone loves!

Have you ever made pancake bags? If not, it's time to try it, because the New Year holidays are very close, and this is one of those snacks that everyone likes.

Cooking pancake bags is a simple task, everyone can do it, including inexperienced cooks. The most important thing you need to be able to do is, of course, bake delicious pancakes, and everything else is a matter of five minutes.

Pancake bags can be served both as a savory and as a sweet snack. In the first version, julienne, chicken, mushrooms, meat, cheese, fish can be used as a filling, in the second - any cream, chocolate, fruits, cottage cheese, etc.

As we have already noted, the main thing is to be able to cook pancakes, there are no other features of making pancake bags. Otherwise, it all depends on the taste and preferences of the cook - you can make bags of thin pancakes, medium or plump ones - as you like, put the filling in whole small pancakes or cut standard-sized pancakes into pieces. We will talk about the best recipes for making Pancake Bags appetizers, which you can supplement and modify as you like.

1-Recipe for snacks "Pancake bags" with chicken, ham and cheese

You will need: thin pancakes, filling - 200 g of ham and hard cheese, 1 chicken breast, 20 g of butter, 1 bunch of green onions.

How to make pancake bags with ham, chicken and cheese. Boil the chicken breast, add salt to the water, dry and finely chop. Grate the cheese on a fine grater, and cut the ham in the same way as the chicken. Mix the prepared products, spread the filling in the center of each pancake, lift the edges up, forming a bag, and tie with green onion feathers. Put the bags on a baking sheet, greased with oil, heat the oven to 180 degrees and bake for 7-8 minutes. These pancakes are best served hot.

Pancake bags can act as a hot, cold appetizer, dessert - which version you make is up to you. But in any case, no matter what filling you choose, you can be sure that your guests will be delighted!

2-Recipe snack "Pancake bags" with mushrooms

You will need: medium or thin pancakes, mushrooms, onions, vegetable oil, salt, pigtail cheese.

How to cook pancake bags with mushrooms. Finely chop the mushrooms and onion, put in a pan with oil and fry until the liquid evaporates. Spread the filling on the cooked pancakes in the center, lift the edges up, forming bags, tie them with a “pigtail” cheese disassembled into strips.

It is very convenient to make pancake bags together: one person holds, and the second one ties them - it will turn out beautifully and quickly!

3-Recipe snack "Pancake bags" with salmon

You will need: thin pancakes, 350g fresh salmon fillet, 200g hard cheese, 200g sour cream, 0.5 cups of milk, flour, butter, leek, dill, pepper, salt.

How to cook pancake bags with red fish. Cut the fish fillet into thin strips, chop the onion in half rings, chop the dill, put the onion in a pan with warmed butter, fry until browned, put the fish, mix, fry for 5 minutes, sprinkle the fish with flour, mix, fry for another 1.5 minutes, pour in the sour cream, bring to a boil, pour in the milk immediately after boiling, stirring until the sauce thickens. Pepper and salt the thickened sauce, add dill, mix and remove from the stove. Put cooked fish julienne in the center of the pancake, sprinkle with grated cheese on top, lift the edges and form a bag, tie it with a piece of leek. So do all pancake bags.

If you want to serve pancake bags as a cold appetizer, use the following filling options:

Curd cheese and salmon caviar;
Mashed potatoes and mushrooms with onions;
Sausage fried with onions and mushrooms (season with sour cream, after sprinkling the products with flour to thicken);
Grated cheese with garlic and mayonnaise;
Brynza with tomatoes and herbs;
With any salad.

4-Appetizer with smoked chicken "Christmas bags"

50 g vegetable oil

2 smoked chicken breasts

5-pancake bags with julienne

6-bags of pancakes with smoked cheese and mushrooms

7-Bags of pancakes with chicken in cream

8-"Bags of Santa Claus"

feta cheese (or any goat cheese)

So incredibly delicious and beautiful. New Year's snack everyone will like it, it will decorate beautifully New Year's table.

Make a hill out of flour, beat in eggs, salt and add sugar to taste, stirring, gradually pour in milk, strain the mass through a colander, put the dough in the refrigerator for half an hour.

Cook small pancakes in a hot skillet.

Cut tomatoes, cheese and salmon into small cubes, combine, mix.

Put the filling in the center of each pancake, wrap them like bags, fasten with herbs or toothpicks at the top, sprinkle the bags with ordinary grated cream cheese on top.

The New Year's appetizer "Santa Claus's Bags" is baked in the oven until the cheese is melted.

Before serving on the New Year's table, arrange "Santa Claus Bags" if desired, for example, with greens and red caviar.

9-Pink pancakes: stuffing bags

Pancakes can be not only tasty, but also beautiful!

I offer a recipe for pink baggy pancakes with filling and original presentation.

For the pink pancake test you will need:

milk - 0.5 l, 2 - 3 eggs, 3 tbsp. tablespoons of vegetable oil, half a liter jar of flour, 1/2 teaspoon of soda, 1 tbsp. a spoonful of vinegar, juice of 1 small beetroot, a pinch of salt.

pink pancake recipe

You can beat whole eggs, but instead of 3 eggs, I take 2 squirrels, salt, beat with a whisk. Proteins will give a lighter color to the base of the dough. Gradually add milk and flour, continuing to whisk. After kneading, the dough will become approximately the same consistency as sour cream. Each time I add milk and flour by eye, focusing on the consistency. Now, while stirring, pour freshly squeezed beet juice into the dough. I used half a cup of juice - this is enough to make pink pancakes, I look at the color that the dough is gradually turning into. A little juice remains for tinting the filling. As a result, we get a dough of such a pink color and consistency, as shown in the photo. If the color came out darkish, add milk, if the dough is watery - flour, if thick - milk. We extinguish the soda with vinegar and add to the dough. Mix again. So that the first pink pancake does not come out lumpy, I always ignite a clean, dry pan with salt, periodically shaking it so that the salt turns over. I have a steel pan with a smooth bottom. For the first pink pancake, I add a little vegetable oil to a hot frying pan. I pour the dough into the pan, starting from the center, turning the pan in a circle so that the dough spreads evenly. We bake a pink pancake on one side only, if you turn it over, the pink color will be lost, the pancake will become yellowish or brownish. Therefore, we wait until the top layer becomes dense, and remove the pancake. Since pink pancakes were baked on only one side, after transferring from the pan to a plate, be sure to grease the pancake on top with butter so that the stack of pancakes does not stick together.

For the filling you will need:

one chicken fillet, one onion, vegetable oil, salt, pepper, other spices (to taste), the rest of the beetroot juice, half a cup of red wine, half a cup of milk. Pass the finely chopped onion in a frying pan, put the diced chicken fillet there. Lightly fry over medium heat, stirring occasionally. Salt, add milk. When all this is stewed under the lid for 5 minutes. add wine and beetroot juice. Add pepper, spices. When the mass is stewed and thickened (it will take about 15 minutes), open the lid. The filling is ready, it is also pink. Now it is necessary to form bags from pink pancakes: Turn the pancake upside down on which it was fried. Place a tablespoon of filling in the center. Pancakes and stuffing should be still warm. We tie the bag with a green onion feather. We pierce the place of the knot with a thin skewer for fastening. Serve cooled, then the knot and neck of the bag will be fixed, you can remove the skewers. Enjoy your meal!.

Well, we will move on to the dessert options for pancake bags.. There are a lot of them, as well as savory ones, but we will only talk about the most successful and popular of them.

10-Recipe for dessert "Pancake bags" with strawberries and cream

You will need: thin sweet pancakes, 500 ml of cream, 70 g of powdered sugar, strawberries, unsalted pigtail cheese.

How to make pancake bags with strawberries and cream. Finely chop the strawberries, whip the cream with powdered sugar until thickened. Spread 1 tbsp on each pancake. cream, on them - chopped strawberries, raising the edges, tie the pancakes with a thread of unsalted pigtail cheese.

Strawberries can be replaced with any fruit that goes well with whipped cream.

11-Recipe for dessert "Pancake bags" with dates, hazelnuts and applesauce

You will need: 300 g of applesauce and dried dates, 100 g of hazelnuts, ground cinnamon, thin pancakes.

How to make pancake bags with apple, dates and nuts. Grind pitted dates with nuts in a blender, mix with applesauce, sprinkled with cinnamon - the filling should turn out thick, lay out 1 tbsp. in the center of each pancake, wrap the pancakes in bags, fastening with unsalted cheese or other tying sweet or neutral product.

In pancake batter sweet stuffing you can add grated citrus zest - then the dessert will turn out even more tender and tastier.

Can be put in pancake bags curd mass or cheese, any cream, chocolate, etc. There can really be a lot of filling options, and those who want to deliciously feed guests and home cooks can only choose!

Stuffed bags - spring rolls

thinking about holiday menu, we, as usual, want to jump over our heads to impress the invited guests. buffet snacks they simply have to be on the banquet table, and as a cold dish bags of stuffed pancakes, the recipes of which we will study today, will be quite appropriate. it original treat with a hint of traditional cuisine can be served in a wide range, thanks to the variety of fillings, but first things first.

Pancake week requires culinary virtuosity and resourcefulness from the hostess, because for seven days guests need to be treated to pancake dishes, and bags here will come in handy.

Beautiful and very tasty "bags" can be served both cold and hot, and sweet and salty, with sauces or syrups. Already in this case, it all depends on the skill and imagination of the cook.

How to make Stuffed Pancake Bags

Pancake bag ties

Preparing a bag of filling, judging by the photo, is not difficult at all. As the name already suggests, the role of “packaging” is given to our favorite classic pancakes, in the center of which a certain snack is placed, after which the edges of the cake are tied into a bag with an edible “string”.

Pancakes for colored bags

Pancakes with water or milk are the best option for stuffing, since it is these flat cakes that come out as elastic as possible. But they will be sweet or salty - it already depends on the choice of filling.

For example, with chocolate, custard, oil cream, nut paste, jam or confiture, condensed milk or boiled milk, fruits or berries should be served pancakes with a high sugar content in the dough, for 0.5 liters of water 2-4 tbsp. Sahara.

As for salty fillings: pates, cabbage, potatoes, meat, rice with eggs, fish and other cold snack options, then you should not add more than 1 tbsp to the pancake mix. sweet sand.

The choice of a pancake dough recipe should also be approached thoughtfully. Here we don't need such precious openwork holes, for which so many housewives are chasing. On the contrary, the texture of the pancake should be smooth and dense, but thin enough so that even the thinnest filling can be safely held in the bag.

Milk of any fat content - ½ l;
High-grade flour - 0.3 kg;
Chicken egg of the 1st category - 3 pcs.;
Sugar - 20 g;
Salt - 5 g;
Sunflower oil - 50 g;
Butter - 100 g;

We drive eggs into the blender bowl, add salt and sugar, then beat egg mass until the sweet and salty crystals dissolve.
After that, pour milk, butter into a container, add flour and beat everything until the components are completely homogeneous.
The dough should be left for 20 minutes, after which we bake pancakes on both sides in a preheated pan at a temperature slightly above average.
Lubricate the finished pancakes with butter and lay out in a pile. You can start them after complete cooling.

Hot water - 2.5 tbsp.;
Chicken egg - 2 pcs.;
Granulated sugar - 3 tablespoons;
Salt - 1 pinch;
Premium wheat flour - 1½ tbsp.;
Baking powder for dough - 5 g;
Sweet cream butter - 100 g;

Put eggs, sugar, salt, flour and half the volume of water into a deep container, after which, using a mixer, knead everything to a thick single fraction.
After that, add the rest of the water, pour in the baking powder and 50 g of melted butter, and again beat everything with a mixer until the pancake dough is ready, breaking up the lumps.

Pancakes can be baked immediately, greasing the finished cakes with butter.

Everything unusual attracts attention, and even pancakes in bags can be made into a real creative dish, just by adding colors. Such a rainbow idea will definitely appeal to the kids. But do not worry, we will not use any chemical dyes, but we will turn to natural paints.

Do red pancakes possible with the help beetroot juice, replacing them with ½ part of the liquid pancake base according to the recipe.
give pancakes orange tint will help carrot juice(replace ½ water or milk).
Green color can be obtained from spinach. To do this, a bunch of fresh or frozen herbs must be ground to a mushy state in a blender or mortar, and added to the dough.
Yellow turmeric will give our pancakes, and brown - cocoa.
Lilac beautiful shade obtained by adding blueberries or chokeberry juice to the dough.
And the blue can be obtained using blackberries or mulberries.

Stuffing for pancake bags

And so we have prepared chic creative multi-colored or classic do-it-yourself pancakes and it's time to think about the internal content of our snacks. How to stuff baggy pancakes?

The main feature of such “bags” is that such stuffed pancakes are able to hold even a relatively liquid mass inside.

That is why you can “pack” any salads in them, for example, traditional Olivier salad. crab salad. Seafood Cocktail and others. However, observing the national spirit, the most popular recipes are mushroom, cheese or ham stuffing.

Onions (2 heads) chop into small cubes and send to fry in a pan in butter until golden brown.
Meanwhile 200 g fresh champignons wipe with a damp cloth, finely chop into strips and also send to the pan, where, together with onions, they should be fried until tender.
We rub 150 g of cheese into the finished mushroom roast and mix everything, the filling is ready.

Ham and cheese filling

Ham (200 g) or salami, or other smoked sausage cut into small cubes and mix with grated cheese (100 g), finely chopped dill (1 bunch), onion fried in oil (1 head) and 2 tbsp. mayonnaise.

100 g crab sticks or grind meat, mix with grated cheese (50 g), grated boiled egg(2 pcs.), Finely chopped dill (1/2 bunch) and 3 tablespoons of sour cream.

Cut the boiled chicken fillet (200 g) into small cubes, mix with finely torn lettuce leaves (½ head) and mayonnaise (2-4 tablespoons).

Grind carrots in Korean (150 g), mix with thinly sliced ham (100 g), finely chopped greens (1/3 bunch) and 3 tbsp. mayonnaise.

Stuffing with red fish

Lightly salted salmon, trout or salmon fillet is cut into small slices (150 g), mixed with finely chopped dill (1 bunch) and creamy processed cheese (3-4 tablespoons).

Stuffing "Men's salad"

Boil beef fillet (300 g) until very soft and disassemble into fibers.
Beat chicken eggs (4 pcs.) With salt, finely chopped dill and bake very thin omelette pancakes in a pan.
After cooling, these omelets must be cut into thin strips.
Gherkins (150-200 g) are also chopped into thin strips, after which we mix all the ingredients and season with mayonnaise.

How to stuff baggy pancakes: hot toppings

As hot dishes, you can serve bags with meat, porridge, chicken and mushrooms in a creamy sauce. They are very popular because they are incredibly tasty.

Stuffing with chicken and mushrooms

Chicken fillet (200 g) boiled in salted water for 25 minutes, cool and finely chop.
Finely chopped onion (1 head) and chopped fresh mushrooms(150 g) fry in oil until golden brown, then add chicken fillet to them and continue frying.
Then pour the filling with cream (200 ml), salt, anoint with any spices to taste and bring the mass to a boil with constant stirring.
After boiling, pour 150 g of grated cheese into the filling and mix well.
We spread the hot filling in a pancake, tie it in the form of a bag and send the bags with the filling into the oven for 8 minutes.

Ham and mushroom filling

To prepare the filling, we need to finely chop 200 g of boiled mushrooms and fry well in oil until brownish.
In the meantime, cut 200 g of ham or smoked sausage into small cubes and mix together with mushrooms and 200 g of grated cheese.
We pack such a filling in pancakes, after which we bake the bags for 10 minutes in the oven at 180 ° C.

Chicken rice filling

200 g of boiled and chopped chicken fillet mixed with ½ tbsp. boiled rice, 4 hard-boiled and grated eggs, finely chopped bunch of dill and green onions, 100 g of grated cheese.
We spread the resulting mixture into pancakes, wrap them in bags and bake in the oven for 8 minutes at 200 ° C.
Serve these baggy pancakes with hot filling follows under cream sauce: ½ head of onion finely chopped and fried, add 4 tbsp to it. cream cheese and 1/3 st. water. When the mass becomes homogeneous and thick, add a little flour (½ tbsp) and another ½ tbsp. water, add salt, pepper to taste, bring to a boil and turn off.

Stuffing with minced meat and rice

Minced beef - 0.5 kg;
Boiled rice - 1 tbsp.;
Onion - 1 head;
Salt - ½ tsp
Black pepper powder - ½ tsp;
Vegetable oil - 5 tablespoons;

Pour oil into a heated frying pan and spread the finely chopped onion. After frying the onion until golden brown, we also put the minced meat, salt, pepper in a container, and simmer the meat mass over low heat until tender (20 minutes).
Then mix the minced meat with rice and you can fill the pancakes.
Bake the packed bags in the oven for 5 minutes.

Pancake bags with sweet filling

Sweet pouches will be an excellent solution as dessert snacks.

You can start pancakes with any fruit salad, assorted berries with syrup, fruits in fruit jelly, various creams and sweet nut butters, jams and confiture. However, cottage cheese and cherry pancakes remain classics.

Bags of cottage cheese and raisins

To prepare the filling, take 300 g soft cottage cheese, 50 g sour cream, washed and steamed white or black raisins (50 g), vanilla sugar (1 pack) and powdered sugar (1 tablespoon).
We mix all the declared components and stuff the pancakes in the form of bags. This appetizer can be served both chilled and hot.
To prepare a hot dessert, the bags should be placed in a heat-resistant container, poured with sour cream (200 g) with powdered sugar (1.5 tablespoons), and then baked in the oven for 30 minutes at 200 ° C.

We spread 0.4 kg of frozen cherries in an enameled container, pour water (3 tbsp), bring the mass to a boil and then add 1 tbsp. potato starch and 3 tbsp. granulated sugar.
With regular stirring, keep the berry mass on fire for another 3 minutes and turn it off.
Now you need to give the filling a little time to cool down and you can begin to form the bags.

So amazing and always different. They are the pancakes! From this a simple dish you can always cook something special, unique and pass for an experienced chef. Bags from will be very original, but easy to prepare.

Pouch with julienne

For pancakes, prepare the dough based on the following ingredients:

milk half a liter;
flour and a half cup;
three small eggs;
one tablespoon, white sugar;
ordinary sunflower oil one and a half tablespoons;
half a teaspoon of fine salt;

From this amount of dough you will get about 12 pancakes with a diameter of 24 centimeters.

Once you're done with the pancakes, you can move on to the filling. Its components:

500 grams chicken breast;
500 grams of champignons (about 25 pieces);
onions two small things;
soft cheese from 45% fat 200 grams;
20% cream one hundred grams or half a glass of regular;
four st. l. refined vegetable oil;
fat butter from 72 percent two tbsp. spoons;
flour one tablespoon;
greens, salt and pepper to your taste;
and for tying the pouches, green onion feathers.

Training:

Cut the breast into cubes, about one and a half centimeters.
Carefully washed mushrooms cut into pieces slightly smaller than the meat.
Finely chop the onion.
Rub the cheese on the largest possible grater.

Cooking:

Heat the pan over high heat and fry the chicken on it, but not until golden brown, but until white. Cook until the moisture has evaporated, about 15 minutes.
Add mushrooms and onions. Now fry for the same amount of time until golden brown on the chicken.

Bechamel:

Put all the butter in a deep frying pan or saucepan, melt it and gradually stir in the flour.
Whisking constantly, add cream. Cook for 5-7 minutes over low heat. Don't forget to stir or the sauce will burn. If it suddenly becomes too viscous, then rather add a little milk to it.
Add the prepared sauce to the filling and simmer for five minutes.
Prepare the ties. To do this, blanch the onion for about two minutes in boiling water over medium heat.

When everything is ready, you can start assembling pancakes. Put one tablespoon of the filling in the middle of the pancake, sprinkle with cheese and gather the edges. Tie everything with an onion feather and pour or brush with vegetable or butter (to your taste) oil. Send to the oven for 10 minutes at one hundred and ninety degrees.

Pancakes with cottage cheese and salmon

Sweet and thin pancakes will require you very little time and ingredients:

three tablespoons full of flour;
one (categories CO, C1) chicken egg;
regular glass of milk 200 ml;
1 st. a spoonful of white refined sugar;
a pinch of salt;
one tablespoon of sunflower oil;

About ten pancakes will come out of this amount.

The stuffing includes:

150 grams of soft cottage cheese;
200 grams of slightly salted salmon;
cream 10% fat;
three or four sprigs of dill.

Prepare pancakes, when they are done, proceed to the filling:

Beat the cottage cheese with a mixer, pouring warm cream into it, until you achieve a thick and fluffy mass.
Finely chop the dill and salmon, mix them with cottage cheese;
That's all, you can spread it on pancakes. When done, pull up the edges and tie with the remaining dill sprigs.

This dish can be effectively served both hot and cold, but if you decide to reheat, then no frying pan: use the oven.

Cheese and ham in a bag

For test:

two full glasses of wheat flour (it will be great if it turns out to be premium);
three medium eggs;
a glass of milk brought to room temperature;
half a teaspoon of fine salt;
three full tablespoons of white sugar;
three st. l. vegetable oil (two for the dough, one for frying);

When baking pancakes, make sure that they remain a little pale.

For filling:

150 gr. ham;
200 gr. any cheese;
half an ordinary onion;
fresh dill;
2 tbsp. spoons of sunflower oil;
cheese "Suluguni" pigtail.

Cooking:

Saute finely chopped onion in hot oil.
Grate the cheese and mix it with chopped ham and chopped dill.
Mix with sautéed onions, you can add spices if desired.
Place one heaping teaspoon of the filling in the center of the pancake. Raise the edges and tie them with the disassembled pigtail cheese.
Now you need the filling to melt, for this, put the bags in the oven at one hundred seventy-one hundred and eighty degrees. 10 minutes is enough for them to reach the required condition.

salad bags

Pancakes:

four chicken eggs;
a liter of warm milk;
two glasses (without a slide) of flour;
two st. l. regular white sugar;
five st. l. sunflower oil;
two moderately full teaspoons of baking powder;
half tsp salt.

Fry the pancakes and set them aside to cool.

Salad Ingredients:

any meat to your taste 200 gr;
one medium salted cucumber;
one medium apple with sourness;
one small bell pepper;
one tbsp roasted sesame;
mayonnaise, salt and pepper, all at your discretion.

Preparing the salad dressing:

Cut all ingredients into cubes. Put the meat in a pan and simmer until cooked.
Now mix all the pre-prepared ingredients and add some mayonnaise, salt and pepper.
It's time to start stuffing pancakes. Put one tablespoon of lettuce in the center of each and tie the edges with a sprig of any greens.
Everything, no more actions are required, you can safely serve it to the table. For beauty, you can cut off the uneven fringe on the pancakes.

Dessert bags

For this recipe, we will cook everything as usual, except that citrus skins will be required for the strings.

Pancakes:

hot water- two and a half glasses;
two things chicken egg;
granulated sugar three tablespoons;
a small pinch of salt;
one and a half glass wheat flour(it would be great if it were top class);
50 gr., fatty butter;
five grams of baking powder.

Prepare the pancakes and get on with the filling. It will require:

three medium-sized bananas;
fresh strawberries three hundred grams;
four st. l. 15% sour cream;
three st. l. regular condensed milk.

How to prepare the filling:

Finely chop the banana and strawberries and mix together.
Then pour the pre-combined mixture of condensed milk and sour cream.
We cool in the refrigerator so that the filling does not spread, and proceed to the formation of bags.
We put a full tablespoon of the filling on the center of the pancake and make a small bag out of the pancake. Then bandage with a dense citrus peel, cut into a thin strip.

Cool again before serving, store the dessert in the refrigerator.

Pancake bags with meat (video)

Bags with red fish (video)

As you can see, this simple but sophisticated technique is not difficult to master. Having spent a minimum of time and effort, you will try new, unusual recipes and make your family happy festive dishes every day and constantly receive well-deserved compliments.

It is difficult to imagine how many recipes for making delicious pancakes now exist. Among the huge variety you can find lush and pancakes on mineral water, whey, yogurt, etc. However, simple ones remain the most popular. They can be sweet, salty, stuffed, of various shapes.

Ingredients:

For pancakes:

milk - 500 ml;
salt - a pinch;
baking soda - ½ teaspoon;
sugar - 1 tbsp. a spoon;
vegetable oil - 2 tbsp. spoons;
eggs - 2 pcs.;
flour - 200-220 g.

For filling:

chicken (fillet) - 300 g;
champignons - 270-300 g;
onion - 1 medium head;
vegetable oil - 2-3 tbsp. spoons;
pickled cucumbers (or salted) - 100-150 g;
cheese - 80-100 g;
fresh dill - a small bunch;
mayonnaise - to taste;
salt, pepper - to taste.

For registration:

pigtail cheese - 1 pc.

Pancake bags with stuffing recipe with photo step by step

How to make pancake bags stuffed with mushrooms and chicken

Lightly beat the eggs with salt until the whites and yolks are combined and a light foam appears. Pour warm milk, add sugar. In this case, we make the dough not very sweet, since the pancakes will be stuffed with salty filling.
Mix the flour with soda and, after sifting, gradually add to the milk. Working intensively with a whisk, we achieve a homogeneous and smooth composition without lumps.
Add vegetable oil, mix. The resulting mass of a sufficiently liquid consistency is left for half an hour at room temperature.
After the specified time, we collect the dough with a ladle and spread it over the surface of the pan with a thin layer. We prepare pancakes in the traditional way: as soon as the bottom side is browned, we turn the product over to the other side and keep it on the hot surface for another 20-30 seconds. It is advisable to grease freshly baked hot pancakes with butter to soften the edges.
How to make stuffing for pancake bags
We cool the pre-boiled chicken fillet and disassemble it into thin fibers.
Chop the cucumbers into small square pieces.
Grind the peeled head of onion with a knife, fry in heated vegetable oil for 2-3 minutes.
To the soft onion, load the sliced \u200b\u200bchampignons. Stirring occasionally, cook the mushrooms over medium heat until lightly browned. Sprinkle lightly with salt at the end.
We combine chicken fillet, cucumbers, as well as cooled mushrooms with onions in a deep bowl. Add finely grated cheese and finely chopped fresh dill.
We fill the components of the filling with mayonnaise. Take a sample, salt and pepper to taste.
Now let's start forming pancake bags. To do this, put a portion of the filling in the middle of each pancake (about 2 tablespoons).
We lift the edges of the pancake up and connect in the center. To fix the resulting shape, we tie the workpiece with a cheese braid thread.
Pancake bags with filling can be served either cold or slightly warmed in the microwave.

Enjoy your meal!

When thinking about the holiday menu, we, as usual, want to jump over our heads to impress the invited guests. Buffet snacks are simply a must to be on the banquet table, and bags of pancakes with filling will be quite appropriate as a cold dish, the recipes of which we will study today. This original treat with a hint of traditional cuisine can be served in a wide range, thanks to the variety of toppings, but first things first.

Pancake week requires culinary virtuosity and resourcefulness from the hostess, because for seven days guests need to be treated to pancake dishes, and bags here will come in handy.

Beautiful and very tasty "bags" can be served both cold and hot, and sweet and salty, with sauces or syrups. Already in this case, it all depends on the skill and imagination of the cook.

Pancake bag ties

Pancakes for colored bags

For example, with chocolate, custard, butter cream, nut paste, jam or confiture, condensed milk or boiled milk, fruits or berries, pancakes with a high sugar content in the dough should be served, for 0.5 liters of water 2-4 tbsp. Sahara.

As for salty fillings: pates, cabbage, potatoes, meat, rice with eggs, fish and other cold snack options, then you should not add more than 1 tbsp to the pancake mix. sweet sand.

The choice of a pancake dough recipe should also be approached thoughtfully. Here we do not need such precious openwork holes, which many housewives are so chasing. On the contrary, the texture of the pancake should be smooth and dense, but thin enough so that even the thinnest filling can be safely held in the bag.

Pancakes with milk

Ingredients:

Milk of any fat content - ½ l;
High-grade flour - 0.3 kg;
Chicken egg of the 1st category - 3 pcs.;
Sugar - 20 g;
Salt - 5 g;
Sunflower oil - 50 g;
Butter - 100 g;

Cooking:

We drive eggs into the blender bowl, add salt and sugar, then beat the egg mass until the sweet and salty crystals dissolve.
After that, pour milk, butter into a container, add flour and beat everything until the components are completely homogeneous.
The dough should be left for 20 minutes, after which we bake pancakes on both sides in a preheated pan at a temperature slightly above average.
Lubricate the finished pancakes with butter and lay out in a pile. You can start them after complete cooling.

"Water" pancakes

Ingredients:

Hot water - 2.5 tbsp.;
Chicken egg - 2 pcs.;
Granulated sugar - 3 tablespoons;
Salt - 1 pinch;
Premium wheat flour - 1½ tbsp.;
Baking powder for dough - 5 g;
Sweet cream butter - 100 g;

Cooking:

Put eggs, sugar, salt, flour and half the volume of water into a deep container, after which, using a mixer, knead everything to a thick single fraction.
After that, add the rest of the water, pour in the baking powder and 50 g of melted butter, and again beat everything with a mixer until the pancake dough is ready, breaking up the lumps.

Pancakes can be baked immediately, greasing the finished cakes with butter.

Pancake decor

Do red pancakes you can use beetroot juice, replacing them with ½ of the liquid base of pancakes according to the recipe.
give pancakes orange tint carrot juice will help (replace ½ water or milk).
Green color can be obtained from spinach. To do this, a bunch of fresh or frozen herbs must be ground to a mushy state in a blender or mortar, and added to the dough.
Yellow turmeric will give our pancakes, and brown - cocoa.
Lilac beautiful shade obtained by adding blueberries or chokeberry juice to the dough.
And the blue can be obtained using blackberries or mulberries.

Stuffing for pancake bags

And so we have prepared chic creative multi-colored or classic do-it-yourself pancakes and it's time to think about the internal content of our snacks. How to stuff baggy pancakes?

The main feature of such “bags” is that such stuffed pancakes are able to hold even a relatively liquid mass inside.

That is why you can “pack” any salads in them, for example, a sea cocktail and others. However, observing the national spirit, the most popular recipes are mushroom, cheese or ham stuffing.

Cold fillings

mushroom julienne

Onions (2 heads) chop into small cubes and send to fry in a pan in butter until golden brown.
In the meantime, wipe 200 g of fresh champignons with a damp cloth, finely chop into strips and also send them to the pan, where they should be fried together with onions until tender.
We rub 150 g of cheese into the finished mushroom roast and mix everything, the filling is ready.

Ham and cheese filling

Cut ham (200 g) or salami or other smoked sausage into small cubes and mix with grated cheese (100 g), finely chopped dill (1 bunch), onion fried in oil (1 head) and 2 tbsp. mayonnaise.

crab filling

Grind 100 g of crab sticks or meat, mix with grated cheese (50 g), grated boiled egg (2 pcs.), Finely chopped dill (1/2 bunch) and 3 tablespoons of sour cream.

Stuffing ala Caesar

Cut the boiled chicken fillet (200 g) into small cubes, mix with finely torn lettuce leaves (½ head) and mayonnaise (2-4 tablespoons).

Korean stuffing

Grind carrots in Korean (150 g), mix with thinly sliced ham (100 g), finely chopped greens (1/3 bunch) and 3 tbsp. mayonnaise.

Stuffing with red fish

Lightly salted salmon, trout or salmon fillet is cut into small slices (150 g), mixed with finely chopped dill (1 bunch) and creamy processed cheese (3-4 tablespoons).

Stuffing "Men's salad"

Boil beef fillet (300 g) until very soft and disassemble into fibers.
Beat chicken eggs (4 pcs.) With salt, finely chopped dill and bake very thin omelette pancakes in a pan.
After cooling, these omelets must be cut into thin strips.
Gherkins (150-200 g) are also chopped into thin strips, after which we mix all the ingredients and season with mayonnaise.

How to stuff baggy pancakes: hot toppings

As hot dishes, you can serve bags with meat, porridge, chicken and mushrooms in a creamy sauce. They are very popular because they are incredibly tasty.

Stuffing with chicken and mushrooms

Chicken fillet (200 g) boiled in salted water for 25 minutes, cool and finely chop.
Fry finely chopped onions (1 head) and chopped fresh mushrooms (150 g) in oil until golden brown, then add chicken fillet to them and continue frying.
Then pour the filling with cream (200 ml), salt, anoint with any spices to taste and bring the mass to a boil with constant stirring.
After boiling, pour 150 g of grated cheese into the filling and mix well.
We spread the hot filling in a pancake, tie it in the form of a bag and send the bags with the filling into the oven for 8 minutes.

Ham and mushroom filling

To prepare the filling, we need to finely chop 200 g of boiled mushrooms and fry well in oil until brownish.
In the meantime, cut 200 g of ham or smoked sausage into small cubes and mix together with mushrooms and 200 g of grated cheese.
We pack such a filling in pancakes, after which we bake the bags for 10 minutes in the oven at 180 ° C.

Chicken rice filling

200 g of boiled and chopped chicken fillet mixed with ½ tbsp. boiled rice, 4 hard-boiled and grated eggs, finely chopped bunch of dill and green onions, 100 g of grated cheese.
We spread the resulting mixture into pancakes, wrap them in bags and bake in the oven for 8 minutes at 200 ° C.
Serve these baggy pancakes with hot filling with a creamy sauce: finely chop ½ onion and fry, add 4 tbsp to it. cream cheese and 1/3 tbsp. water. When the mass becomes homogeneous and thick, add a little flour (½ tbsp) and another ½ tbsp. water, add salt, pepper to taste, bring to a boil and turn off.

Stuffing with minced meat and rice

Ingredients:

Minced beef - 0.5 kg;
Boiled rice - 1 tbsp.;
Onion - 1 head;
Salt - ½ tsp
Black pepper powder - ½ tsp;
Vegetable oil - 5 tablespoons;

Cooking:

Pour oil into a heated frying pan and spread the finely chopped onion. After frying the onion until golden brown, we also put the minced meat, salt, pepper in a container, and simmer the meat mass over low heat until tender (20 minutes).
Then mix the minced meat with rice and you can fill the pancakes.
Bake the packed bags in the oven for 5 minutes.

Sweet pouches will be an excellent solution as dessert snacks.

You can stuff pancakes with any fruit salad, assorted berries with syrup, fruits in fruit jelly, various creams and sweet nut pastes, jams and jams. However, cottage cheese and cherry pancakes remain classics.

Bags of cottage cheese and raisins

To prepare the filling, we take 300 g of soft cottage cheese, 50 g of sour cream, washed and steamed white or black raisins (50 g), vanilla sugar (1 pack) and powdered sugar (1 tablespoon).
We mix all the declared components and stuff the pancakes in the form of bags. This appetizer can be served both chilled and hot.
To prepare a hot dessert, the bags should be placed in a heat-resistant container, poured with sour cream (200 g) with powdered sugar (1.5 tablespoons), and then baked in the oven for 30 minutes at 200 ° C.

Bags of cherries

We spread 0.4 kg of frozen cherries in an enameled container, pour water (3 tbsp), bring the mass to a boil and then add 1 tbsp. potato starch and 3 tbsp. granulated sugar.
With regular stirring, keep the berry mass on fire for another 3 minutes and turn it off.
Now you need to give the filling a little time to cool down and you can begin to form the bags.

Before serving, pancake pies with cherries should be sprinkled with vanilla powder.

Bags of bananas and strawberries

Cut 3 bananas into cubes and mix with strawberries cut into medium-sized slices (300 g), after which we mix fruit and berry slices with cream from 4 tbsp. sour cream and 3 tbsp. condensed milk.
Before serving, such a dessert should be cooled in the refrigerator for 1-2 hours.

Diversify the menu original snacks and desserts are not so difficult, because bags of stuffed pancakes are prepared easily and quite quickly, because these recipes are subject even to a novice cook.