Pancake bags with various fillings. Bags of pancakes with filling recipes Salad in pancake bags

How to prepare bags of pancakes with filling recipes - a complete description of the preparation so that the dish turns out very tasty and original.

It’s hard to imagine how many recipes for making delicious pancakes exist now. Among the huge variety you can find custard pancakes on kefir. lush and thin yeast pancakes. pancakes with mineral water, whey, yogurt, etc. However, simple ones remain the most popular thin pancakes on milk. They can be sweet, salty, stuffed, and of various shapes.

Today we suggest preparing pancake bags filled with... boiled chicken, fried mushrooms and pickled cucumbers. So cute and delicious snack It will be perfect for the Maslenitsa table, will decorate the holiday and will certainly please the guests!

milk - 500 ml;
salt - a pinch;
baking soda - ½ teaspoon;
sugar - 1 tbsp. 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 (or salted) cucumbers - 100-150 g;
cheese - 80-100 g;
fresh dill - a small bunch;
mayonnaise - to taste;
salt, pepper - to taste.

Pancake bags with filling recipe with photos step by step

How to make pancake bags filled with mushrooms and chicken

Add vegetable oil and mix. Leave the resulting mass of fairly liquid consistency for half an hour at room temperature.

After the specified time, scoop up the dough with a ladle and spread it around the perimeter of the hot frying pan in a thin layer. 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 filling for pancake bags

Cool the pre-boiled chicken fillet and separate it into thin fibers.

Chop the cucumbers into small square pieces.

Cleaned head onions chop with a knife, fry in heated vegetable oil for 2-3 minutes.

Add sliced champignons to the soft onion. Stirring occasionally, fry the mushrooms over medium heat until lightly browned. Finally, sprinkle lightly with salt.

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

Season the filling components with mayonnaise. Take a sample, salt and pepper to taste.

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

We lift the edges of the pancake up and connect them 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 filling recipe options for the holiday table

One of the original buffet appetizers can be called bags of pancakes with filling. This great way make a worthy impression on the guests, show the degree of your culinary resourcefulness and virtuosity. Stuffed pancake bags are a delicious treat with a slight hint of traditional Russian cuisine. There is an opportunity to play in different ways taste qualities dishes due to the variety of fillings. You can prepare, for example, bags of pancakes stuffed with chicken and mushrooms. Although there are other options: bags filled with minced meat and rice or with red fish. Pancake bags with meat will be very satisfying and high-calorie. You can also make sweet bags with syrups and sauces from pancakes. There are a lot of recipes that allow you to create bags of filled pancakes step by step.

From this article you will learn:

Bags of pancakes with filling: different recipes

How to tie stuffed pancakes in a bag

To present beautifully to the table stuffed pancakes-bags require skill and imagination. A classic pancake acts as a “packaging”; a filling of your choice is placed in its center, then the edges of the pancake are tied like a bag using one or another edible string. The entire cooking process is described in more detail step by step in the recipes.

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

blanched parsley or dill stem, green onion;
a string of smoked braided cheese;
rice noodles cooked al dente.

Sweet pancake bags can be tied

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

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

Pancake bags with chicken

A budget option is pancakes cooked in water. From them you can create bags of pancakes with filling and chicken and mushrooms or any other to your 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 ingredients and kitchen utensils. Then put flour, sugar, salt into a deep bowl, beat in the eggs, pour in half the specified volume of water, mix with a mixer or whisk until the lumps are completely dissolved and smooth. After this, you need to add the remaining hot water, add baking powder and melted butter, knead again and bake on both sides.

Pancake bags with mushrooms recipe with chicken and cheese

You can use pancakes based on both milk and water as the basis of the dish. These bags of pancakes with chicken and mushrooms are served with creamy or cheese sauce.

Photo: bags of pancakes with cheese filling

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.
Preparation

Boil chicken fillet in salted water until tender, cool, and chop. In a frying pan on butter fry finely chopped onions, mushrooms, add fillet there, then pour cream over the products, salt, add spices, simmer for a couple of minutes, grate the cheese and also add to the pan, mix everything. To finish preparing bags of pancakes with chicken, there is little left: take pre-fried pancakes, place hot filling in the center of each of them, tie the pancake in the form of a bag and send the dish to the preheated oven for 5-10 minutes, take out the 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 the eggs and rice, fry the minced meat. Mix crushed eggs, half a glass of boiled rice and fried minced meat. Add finely chopped herbs and finely grated cheese to the mixture, mix the filling again. Then fill each pancake with rice and chicken mince and tie it with a bag, then place it in a preheated oven for 5-10 minutes. Ready!

Video: pouches with chicken and mushrooms wrapped in green onions

Video recipe: chicken pancake bags tied with a cheese stick

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

Preparing holiday pancakes with filling in the form of bags

Pancakes, both with and without filling, are popular at any time of the year. But on Maslenitsa this dish can be seen in almost every home. If you want to surprise your guests with something special this holiday or just surprise your family, pancake bags are perfect. After all, it’s not just very tasty, but also quite creative. These pancakes will definitely be the center of attention on the holiday table.

Bags of pancakes were invented quite a long time ago, but lately they have been of particular interest. They are prepared from almost the same ingredients as regular pancakes. But during the filling process, such pancakes are wrapped, imitating bags, and instead of a string they are tied green onions or raw in a braid. 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 dough. Before you start cooking, remove the eggs and milk from the refrigerator and let them come 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 pour in the 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 grease with oil.
Pour half a ladle of batter onto it for each pancake. Try to distribute the mixture evenly over the surface of the pan.
When the edges of the pancake are browned, carefully flip over and fry on the other side.
Place the pancakes on a plate in a stack, brushing them with butter - this will make them softer.

Pancake bags always create an atmosphere of anticipation of a surprise, because no one, except the hostess who baked them, knows what taste the pancakes will please everyone with. Because it's more common holiday dish, we will stuff it with the appropriate filling.

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

Boil the eggs and cut them into small cubes. Also chop the ham.
Grate the cheese on a fine grater.
Take an onion, separate the feathers and keep them in boiling water for about two minutes - this will make them more elastic.
Apply a little mayonnaise to the center of the pancake, then add eggs and ham and sprinkle with cheese. Add a little salt and season with spices to taste. You need to add enough filling so that there is enough free space around the edges of the pancake for folding.
Grab the edges, fold the pancake into a bag and tie it with an onion feather. Serve cold.

The option of tying bags with onions is the most popular

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

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

Pancake bags are not necessarily made for a holiday. Stuffed with a simple filling, they will lift the spirits of a regular family dinner, especially since they are very tasty. So now we will prepare these pancakes with mushrooms.

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

Chop the onion and fry it until golden brown.
Slice the mushrooms small pieces. Pour them into a frying pan with the onions, fry, sprinkle with dill, add salt and seasonings to taste.
Place 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 use cheese in a “pigtail”.

French chicken will also be an excellent addition to your dinner. In this material you will find several recipes with photos, choose to suit every taste.

Filling with chicken, mushrooms and cheese is perfect combination, giving a unique taste. These pancake bags will be filling and juicy. And thanks to the design, the hands of everyone present at the table will reach out for them.

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

Cut the mushrooms into small pieces. Dry them a little in a frying 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 on sunflower oil separately from mushrooms. Finally, season to taste.
Grate the cheese on a fine grater. Mix it with chicken, mushrooms and mayonnaise.
Place the filling on the pancake, fold them into bags and tie them with onion feathers.
If desired, the pancakes can be reheated so that the cheese in the filling melts.

And finally we will prepare special pancakes. Stuffed with red fish, such pancake bags will become the highlight of the holiday table. These little ones culinary masterpieces will delight even the most reserved 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 bags.

Chop the onion and fry it a little.
Cut the salmon in small pieces, place in the pan with the onion and fry for 5 minutes.
Then sprinkle it all with flour and after about a minute pour in 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.
Place 2 tablespoons of filling on each pancake and sprinkle cheese on top.
Form them into bags, tying them with green onion feathers.

Pancakes with salmon are ready. You can serve it to the table. Bon appetit!

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BAGS OF PANCAKES FOR THE FEAST TABLE

Pancake pouches are a snack that everyone loves!

Have you ever made pancake bags? If not, it’s time to try it, because the New Year holidays are just around the corner, and this is one of those snacks that everyone will like.

Making pancake bags is a simple task that can be done by anyone, including inexperienced cooks. The most important thing you need to know is to bake, of course. delicious pancakes, and everything else is a matter of five minutes.

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

As we have already noted, the main thing is to be able to cook pancakes; there are no other features for preparing pancake bags. Otherwise, everything depends on the taste and preferences of the cook - you can make bags from thin pancakes, from medium or thick ones - as you like, put the filling in whole small pancakes or cut standard-sized pancakes into pieces. We will tell you about the most best recipes preparing the “Pancake Bags” snack, which you can supplement and modify as you see fit.

1-Recipe for the appetizer “Pancake bags” with chicken, ham and cheese

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

How to make pancake pouches 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 chop the ham in the same way as chicken. Mix the prepared products, place the filling in the center of each pancake, lift the edges up, forming a bag, and tie with green onion feathers. Place the bags on a greased baking sheet, 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 for appetizer “Pancake bags” with mushrooms

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

How to cook pancake bags with mushrooms. Finely chop the mushrooms and onions, place in a frying pan with oil and fry until the liquid evaporates. Place the filling on the prepared pancakes in the center, lift the edges up, forming bags, tie them with the cheese disassembled into strips in a “braid”.

It’s very convenient to make pancake bags together: one person holds it, and the other person ties it - this will turn out beautifully and quickly!

3-Recipe for appetizer “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 make pancake bags with red fish. Cut the fish fillet into thin strips, chop the onion into half rings, chop the dill, put the onion in a frying pan with heated butter, fry until browned, add the fish, stir, fry for 5 minutes, sprinkle the fish with flour, stir, fry for another 1.5 minutes, pour in sour cream, bring to a boil, pour in the milk immediately after boiling, stirring and cook the sauce until thickened. Season the thickened sauce with salt and pepper, add dill, stir and remove from the stove. Place the prepared fish julienne in the center of the pancake, sprinkle grated cheese on top, lift the edges and form a bag, tie it with a piece of leek. Do this for all the pancake bags.

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

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

4-Appetizer with smoked chicken “New Year's bags”

50 g vegetable oil

2 smoked chicken breasts

5-Pancake bags with julienne

6-Pancake bags with smoked cheese and mushrooms

7-Pancake bags with chicken in cream

8-"Santa Claus bags"

Fetaka cheese (or any goat cheese)

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

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

Cook small pancakes in a hot frying pan.

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

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

The New Year's snack “Santa Claus Bags” is baked in the oven until the cheese melts.

Before serving on the New Year's table, decorate the “Santa Claus Bags” as desired, for example, with herbs and red caviar.

9-Pink pancakes: bags with filling

Pancakes can be not only tasty, but also beautiful!

I offer a recipe for pink pancake bags with filling and original presentation.

For the pink pancake test you will need:

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

Recipe for pink pancakes

You can beat whole eggs, but instead of 3 eggs I take 2 whites, add salt, and beat with a whisk. The whites will give a lighter color to the dough base. Gradually add milk and flour, continuing to beat. After kneading, the dough will have approximately the consistency of sour cream. Each time I add milk and flour by eye, focusing on the consistency. Now, 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 the dough gradually turns into. A little juice remains to color the filling. As a result, we get a dough of the pink color and consistency as shown in the photo. If the color is dark, add milk, if the dough is runny, add flour, if thick, add milk. Quench the soda with vinegar and add to the dough. Mix again. To prevent the first pink pancake from coming out lumpy, I always heat a clean, dry frying pan with salt, shaking occasionally so that the salt turns over. I have a steel frying pan with a smooth bottom. For the first pink pancake, 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 only on one side; if you turn it over, the pink color will be lost and the pancake will turn yellowish or brownish. Therefore, we wait until the top layer becomes dense and remove the pancake. Since the pink pancakes were baked on only one side, after transferring from the frying pan to a plate, be sure to grease the top of the pancake 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 beet juice, half a cup of red wine, half a cup of milk. Sauté finely chopped onion in a frying pan and add diced chicken fillet there. Lightly fry over medium heat, stirring. Add some salt and milk. When all this is simmered under the lid for 5 minutes. add wine and beet juice. Add pepper and spices. When the mixture simmers and thickens (this will take about 15 minutes), open the lid. The filling is ready, it is also pink. Now you need to form bags from pink pancakes: Turn the pancake upside down with the side on which it was fried. Place a tablespoon of filling in the center. The pancakes and filling should still be 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 secured, you can remove the skewers. Bon appetit!.

Well, let's move on to dessert options for pancake bags. There are a lot of them, like savory ones, but we will tell you only 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 braided cheese.

How to make pancake bags with strawberries and cream. Finely chop the strawberries, whip the cream with powdered sugar until thickened. Place 1 tbsp on each pancake. cream, sliced strawberries on them, lifting the edges, tie the pancakes with a string of unsalted braided 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: 300g of applesauce and dried dates, 100g 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, sprinkle with cinnamon - the filling should be thick, add 1 tbsp. in the center of each pancake, wrap the pancakes in bags, securing them with unsalted cheese or other sweet or neutral product.

In pancake dough with sweet filling 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 feed guests and home cooks can only choose!

Stuffed bags - spring rolls

Thinking about holiday menu, as usual, we want to go above and beyond to impress our invited guests. Buffet snacks simply must be on the banquet table, and bags of filled pancakes, the recipes of which we will study today, would be quite appropriate as a cold dish. This is an 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.

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

Beautiful and very tasty “balls” can be served cold or hot, sweet or salty, with sauces or syrups. In this case, everything depends on the dexterity and imagination of the cook.

How to make bags of filled pancakes

Pancake bag ties

Judging by the photo, preparing a bag with filling is not at all difficult. As the name already implies, the role of “packaging” is assigned to our favorite classic pancakes, in the center of which a certain snack is placed, after which the edges of the flatbread are tied into a bag using edible “string”.

Pancakes for colored bags

Pancakes made with water or milk are the best option for stuffing, since these are the flatbreads that are the most elastic. But whether they will be sweet or salty depends on the choice of filling.

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

To select a recipe pancake dough, it is also worth approaching thoughtfully. Here we don't need such precious openwork holes, which many housewives are chasing so much. On the contrary, the texture of the pancake should be smooth and dense, but quite thin so that even the most liquid filling can be easily held in the bag.

Milk of any fat content - ½ l;
High-grade flour – 0.3 kg;
Category 1 chicken egg – 3 pcs.;
Granulated sugar – 20 g;
Salt – 5 g;
Sunflower oil – 50 g;
Butter – 100 g;

Beat the eggs into the blender bowl, add salt and sugar, then beat the egg mass until the sweet and salty crystals dissolve.
After this, pour milk and butter into the 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 frying pan at a temperature slightly above average.
Grease the finished pancakes with butter and place them in a stack. You can start filling them after they have cooled completely.

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

Place eggs, sugar, salt, flour and half the volume of water into a deep container, then use a mixer to mix everything until a thick single fraction is obtained.
After this, add the remaining water, add 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 by greasing the finished flatbreads with butter.

Everything unusual attracts attention, and even pancakes in bags can be turned into a real creative dish by simply adding colors. This rainbow idea will definitely please the kids. But don’t worry, we won’t use any chemical dyes, but rather use natural dyes.

Do red pancakes you can use beet juice, replacing ½ part with it liquid foundation pancakes 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.
Beautiful lilac shade obtained by adding blueberries or chokeberry juice to the dough.
And the blue can be obtained using blackberries or mulberries.

Filling bags for pancakes

And now we have prepared chic creative multi-colored or classic pancakes with our own hands and it’s time to think about the internal contents of our snacks. What to fill pancake bags with?

The main feature of such “bags” is that such stuffed pancakes are capable of holding 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, respecting the national spirit, the most popular recipes remain those with mushroom, cheese or ham filling.

Chop the onion (2 heads) into small cubes and fry in a frying pan in butter until golden brown.
Meanwhile 200 g fresh champignons wipe with a damp cloth, finely chop into strips and also place in a frying pan, where they should be fried together with the onion until tender.
Rub 150 g of cheese into the prepared mushroom fry 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), fried onion in oil (1 head) and 2 tbsp. mayonnaise.

100 g crab sticks or chop 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 boiled chicken fillet (200 g) into small cubes, mix with finely torn lettuce leaves (½ head) and mayonnaise (2-4 tbsp).

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

Filling with red fish

Cut lightly salted salmon, trout or salmon fillet into small slices (150 g), mix with finely chopped dill (1 bunch) and creamy processed cheese (3-4 tbsp).

Filling "Men's salad"

Boil beef fillet (300 g) until very soft and separate into fibers.
Beat chicken eggs (4 pcs.) with salt, finely chopped dill and bake very thin omelet pancakes in a frying pan.
After cooling, these omelettes must be cut into thin strips.
We also chop the gherkins (150-200 g) into thin strips, after which we mix all the ingredients and season with mayonnaise.

How to fill pancake bags: hot fillings

As hot dishes, you can serve bags of meat, porridge, chicken and mushrooms in 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 fill 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, add 150 g of grated cheese to the filling and mix thoroughly.
We put the hot filling into the pancake, tie it in the form of a bag and put the bags with the filling in 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 thoroughly in oil until brownish.
Meanwhile, cut 200 g of ham or smoked sausage into small cubes and mix with mushrooms and 200 g of grated cheese.
We pack this filling into pancakes, after which we bake the bags for 10 minutes in the oven at 180 o C.

Chicken and rice filling

Mix 200 g of boiled and chopped chicken fillet with ½ tbsp. boiled rice, 4 hard-boiled and coarsely grated eggs, a finely chopped bunch of dill and green onions, 100 g of grated cheese.
Place the resulting mixture into pancakes, wrap them in bags and bake in the oven for 8 minutes at 200 o C.
These pancake bags with hot filling should be served under cream sauce: Chop ½ head of onion finely 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 and pepper to taste, bring to a boil and turn off.

Filling 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 tbsp;

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

Pancake bags with sweet filling

Sweet bags will be an excellent solution as dessert snacks.

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

Bags with cottage cheese and raisins

To prepare the filling, 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 tbsp).
Mix all the stated ingredients and fill the pancakes in the form of bags. This appetizer can be served either chilled or hot.
To prepare a hot dessert, the bags should be placed in a heat-resistant container, filled with sour cream cream (200 g) with powdered sugar (1.5 tbsp), and then baked in the oven for 30 minutes at 200 o C.

Place 0.4 kg of frozen cherries in an enamel container, fill with 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 the fire for another 3 minutes and turn it off.
Now you need to give the filling a little time to cool and you can start forming the bags.

Have you ever made pancake bags? If not, it’s time to try it, because the New Year holidays are just around the corner, and this is one of those snacks that everyone will like.

Making pancake bags is a simple task that can be done by anyone, 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 as both a savory and a sweet snack. In the first option, julienne, chicken, mushrooms, meat, cheese, fish can be used as a filling, in the second - any cream, chocolate, fruit, cottage cheese, etc.

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

1-Recipe for the appetizer “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.

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 for appetizer “Pancake bags” with mushrooms

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

It’s very convenient to make pancake bags together: one person holds it, and the other person ties it - this will turn out beautifully and quickly!

3-Recipe for appetizer “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.

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 food with flour to thicken);
Grated cheese with garlic and mayonnaise;
Cheese cheese with tomatoes and herbs;
With any salad.
4-Appetizer with smoked chicken"New Year's bags"

300 g flour

50 g cheese

50 g vegetable oil

3 eggs

2 smoked chicken breasts

1 bunch of dill

1 bunch of parsley

1 fresh cucumber

3 tbsp. l. mayonnaise

½ l milk

green onions

salt

Combine eggs and milk, beat with a mixer, add flour, add butter and salt, beat thoroughly.

Bake pancakes in a small frying pan.

Grate the cheese, finely chop the herbs, cucumber, garlic and chicken breasts, combine and add mayonnaise, mix.

Place the filling in the center of the pancakes and tie them with bags of green onion feathers.

Before serving on the New Year's table, place the bags on a dish and decorate to taste, then the appetizer with smoked chicken “New Year's Bags” is cooled.

5-Pancake bags with julienne

For julienne:

300-350 g salmon or trout fillet

150 g hard cheese

200 g sour cream

2/3 glass of milk

dill greens

2-3 tbsp. l. vegetable oil or butter (for frying)

fresh ground pepper

salt

For pancakes:

2 cup flour

0.5 l milk

3 eggs

1 tbsp. l. Sahara

1-2 tbsp. l. vegetable oil

salt

We are preparing pancakes. Prepare the dough from the ingredients, then fry the pancakes in a wide frying pan.

Let's prepare julienne. Cut the fish fillet into small cubes. Peel and cut the onion into quarter rings. Finely chop the greens.

Heat a frying pan with oil, fry the onion. Add the fish and stir-fry for 5 minutes, then sprinkle with flour, stir and fry for another 1 minute. Add sour cream, stir, bring to a boil, pour in milk, simmer, stirring, until the sauce thickens a little. Salt, pepper, add dill, mix.

Place 1-2 tbsp. julienne in the middle of the pancake, sprinkle with grated cheese, then lift the edges up, giving the pancake the shape of a bag. Tie the “bag” with green onions or sprigs of dill or parsley.

Grease the mold with butter, place the bags in it (they can also be greased with pre-melted butter), bake for 10-15 minutes at 180 degrees.

6-Pancake bags with smoked cheese and mushrooms

500 ml milk

400 g mushrooms

400 g flour

20 g dill

1 egg

1 onion

4 tbsp. l. vegetable oil

2 tbsp. l. Sahara

½ tsp. soda

green onions

smoked cheese

ground black pepper

salt

Combine sugar with eggs and salt, beat, gradually pour in half of the heated milk, stir.

Mix flour and soda, add gradually to the milk-egg mixture, knead the dough, pour in the remaining milk, add vegetable oil, beat a little, pour in 150 ml hot water, stir the dough until smooth, prepare very thin pancakes.

Peel the mushrooms, rinse, boil for half an hour, let cool, chop finely, peel and finely chop the onion, chop the greens.

Heat the remaining vegetable oil in a frying pan, fry the onion for 3 minutes, add mushrooms, fry for 15 minutes, add herbs, pepper and salt, fry for another 5 minutes.

Place the filling on each pancake, connect the edges, giving the products the shape of bags, fastening them with strips of cheese or green onion feathers.

7-Pancake bags with chicken in cream

500 g chicken fillet

50 g butter

3 glass of milk

2 cup flour

2 eggs

1 onion

green onions with feathers

vegetable oil

cream

sugar

salt

Beat eggs with milk, pour in melted butter, gradually add flour while stirring so that lumps do not form, add 1 tsp. salt and sugar, cook pancakes in a hot frying pan in the usual way.

Finely chop the onion, fry, add chopped chicken fillet, add salt, fry, add cream, simmer until tender.

Post chicken filling in cream in the center of each pancake, collect the edges of the pancakes in the form of bags, tie with green onions.

Serve pancake bags with chicken in cream as an appetizer, Maslenitsa or any other holiday with such an appetizer will impress everyone!

8-"Santa Claus bags"

To prepare pancakes:

1 liter of milk

1 kg flour

4 eggs

To prepare the filling:

tomatoes

smoked salmon

Fetaka cheese (or any goat cheese)

This incredibly tasty and beautiful New Year's appetizer will please everyone and will perfectly decorate the New Year's table.

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

Cook small pancakes in a hot frying pan.

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

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

The New Year's snack “Santa Claus Bags” is baked in the oven until the cheese melts.

Before serving on the New Year's table, decorate the “Santa Claus Bags” as desired, for example, with herbs and red caviar.

9-Pink pancakes: bags with filling

Pancakes can be not only tasty, but also beautiful!

I offer a recipe for pink pancake bags with filling and original presentation.

For the pink pancake test you will need:

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

Recipe for pink pancakes

You can beat whole eggs, but instead of 3 eggs I take 2 whites, add salt, and beat with a whisk. The whites will give a lighter color to the dough base. Gradually add milk and flour, continuing to beat. After kneading, the dough will have approximately the consistency of sour cream. Each time I add milk and flour by eye, focusing on the consistency. Now, 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 the dough gradually turns into. A little juice remains to color the filling. As a result, we get a dough of the pink color and consistency as shown in the photo. If the color is dark, add milk, if the dough is runny, add flour, if thick, add milk. Quench the soda with vinegar and add to the dough. Mix again. To prevent the first pink pancake from coming out lumpy, I always heat a clean, dry frying pan with salt, shaking occasionally so that the salt turns over. I have a steel frying pan with a smooth bottom. For the first pink pancake, 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 only on one side; if you turn it over, the pink color will be lost and the pancake will turn yellowish or brownish. Therefore, we wait until the top layer becomes dense and remove the pancake. Since the pink pancakes were baked on only one side, after transferring from the frying pan to a plate, be sure to grease the top of the pancake 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 beet juice, half a cup of red wine, half a cup of milk. Sauté finely chopped onion in a frying pan and add diced chicken fillet there. Lightly fry over medium heat, stirring. Add some salt and milk. When all this has simmered under the lid for 5 minutes, add wine and beet juice. Add pepper and spices. When the mixture simmers and thickens (this will take about 15 minutes), open the lid. The filling is ready, it is also pink. Now you need to form bags from pink pancakes: Turn the pancake upside down with the side on which it was fried. Place a tablespoon of filling in the center. The pancakes and filling should still be 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 secured, you can remove the skewers. Bon appetit!

Well, let's move on to dessert options for pancake bags. There are a lot of them, like savory ones, but we will tell you only 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 braided cheese.

How to make pancake bags with strawberries and cream. Finely chop the strawberries, beat the cream with powdered sugar until thick. Place 1 tbsp on each pancake. cream, sliced strawberries on them, lifting the edges, tie the pancakes with a string of unsalted braided 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: 300g of applesauce and dried dates, 100g of hazelnuts, ground cinnamon, thin pancakes.

You can add grated citrus zest to the dough for pancakes with a sweet filling - then the dessert will turn out even more tender and tastier.

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

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

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

Beautiful and very tasty “balls” can be served cold or hot, sweet or salty, with sauces or syrups. In this case, everything depends on the dexterity and imagination of the cook.