Pancakes stuffed with a variety of stuffing.

Lush pancakes, pancakes stuffed, pies with a ruddy crust - an indispensable attribute of home tea drinking. Delicious pastries and fragrant brewed tea can collect at the same table the whole family. Each mistress has her own, a special recipe for cooking, thanks to which pancakes stuffed are extremely tasty. Someone makes them with cottage cheese, someone with a cherry. Someone prefers with a meat filling, but someone with a fruit filling. Pancakes are also good because they can be cooked for storage and put in a freezer, and then just warmed up for breakfast or dinner.

If you want to pamper your family, cook delicious stuffed pancakes. The recipe for cooking is very simple. First, for pancakes, you need to make a dough. To do this, you need 450 g of flour, a liter of water or milk, two eggs, a tablespoon of sugar and 2/3 of a teaspoon of salt. Salt, sugar and eggs are mixed and half the milk is added, the flour is poured and whipped until smooth. Then add the remaining milk and mix thoroughly with a whisk or a blender. If there are lumps in the test, it can be filtered through a sieve.

The next stage is baking. The frying pan is heated and lubricated with oil. The dough is poured into a thin layer by a ladle (about 1-2 mm) all over the bottom. Immediately, as soon as the bottom is browned, the pancake is removed and stacked in a pile on the plate. If the pancakes began to stick together, they can be smeared with melted butter or vegetable oil.

Now you need to decide what will be stuffed with pancakes stuffed. The stuffing can be cottage cheese, rice with meat, cheese with ham, liver or even fish.

Filling of cottage cheese: For it it is necessary to take 800-900 g of cottage cheese, 2 tablespoons of sugar, and 1 egg. Cottage cheese is carefully rubbed with egg and sugar.

Filling of meat and rice: for it you will need a glass of rice, 0.5 minced meat and a bulb. Rice boiled in salted water and washed. The onion is finely chopped and fried with minced meat in a skillet with butter. The resulting fry is mixed with the finished rice.

Filling with ham and cheese: for preparation you will need half a kilo of ham, 200 g of cheese, 50 g of cream and a bulb. The ham and onions are cut with thin straws, then fried in vegetable oil, add cream, salt and pepper to taste. Add the cheese to the ham. When it melts, the filling is ready. In the end, it should turn out thick and viscous.

Filling from mushrooms: for it will need 400-500 g of mushrooms and 2 onions. Mushrooms fit any - fresh, frozen or canned. Fry them in vegetable oil and a few minutes before the readiness to add the onions to the pan. Salt, pepper and chill.

Hepatic filling: for it it is necessary to take 200 g of liver, rice and onion. The liver is washed, cleaned of films and finely chopped. Onions are cleaned and crushed, and then fried with the liver in vegetable oil. 100 g of boiled rice is added to the same place. The filling is salted, peppered and mixed thoroughly.

Filling: it will require 500 g of fish (pollock or hake), 5 eggs and 1 onion. The fillets are washed, cleaned of skin and bones and boiled in salted water, into which you can throw a sprig of dill for flavor. The ready fish is disassembled into small pieces. Eggs boil hard, clean and cut into small pieces. Onions are fried until golden brown. Fish, eggs and onions mix, salt, pepper and add fresh herbs of parsley or onions.

The next stage is the formation of pancakes. On the toasted side, on the edge spread a tablespoon of minced meat and wrap it in the form of a rectangular patty. Formed pancake fry in a pan until a crispy crust. If you decide to take fish as a filling, then pancakes stuffed can not just fry in a skillet, but cook in breaded. To do this, the envelope, before frying, dipped in a mixture of eggs and milk and rolled in breadcrumbs.

Before serving, pancakes stuffed can be poured with sour cream or jam, depending on the filling.