Pancake bags with mushrooms in creamy sauce. Bags of pancakes with mushrooms. Stuffed bags - spring rolls

This article is dedicated to how to make bags of pancakes. How and what to do, what recipes, fillings, nuances and secrets - you will find everything below! I collected as much useful information as possible, and described everything clearly and step by step. For convenience, click on the menu items you are interested in.

About pancake bags

What is a pancake bag? This is a tasty and beautiful dish, which is a stuffed pancake, which is then assembled in the shape of a “bag”. These pancakes are served on the table for various holidays and celebrations. Also during Maslenitsa, 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 you can add different fillings to the same pancakes: 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 placed inside.

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

How to roll pancake bags

In fact, there is nothing complicated here! Put a little filling 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 can you make sure that these bags don’t fall apart, how can you make sure that they keep their shape and look appetizing on the holiday table?

Pancakes need to be tied up! And it is important that the material used to tie it is also edible. Not a clothesline!

For this use:

• Fresh greens. Green onions, dill and other edible stems.
• Rennet cheese is also popular. Cheese braid. This braid is unraveled into thin flagella, which are used to tie pancakes.
• You can use seaweed and rice noodles.
• For sweet pancakes, carefully trimmed orange or lemon peel is suitable.
• Apples are also used. They cut it into thin circles, then carefully cut out the pulp from these circles. It turns out to be an apple ring that can be used to hold the pancake together.

Pancake bags recipes

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

By the way, you can also use store-bought pancakes. Why waste time when you can buy a ready-made stack of pancakes. All you have to do is heat up these pancakes!

Bags of pancakes option on the water

The results are simple but tasty pancakes.

Ingredients:

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

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

Mix thoroughly until smooth.

Pancake bags with milk option

Ingredients:

• Milk – 500 ml.
• Flour – 300 g.
• Eggs – 3 pcs.
• Sugar – 1 tbsp. spoon;
• Salt – 0.5 teaspoon;
• Vegetable oil – 50 ml.

Preparation

Beat 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 bags filling options

As I said at the beginning of the article, the bags can be filled with anything! Any products, combinations and mixtures. Below I will briefly provide both recipes and ideas.

Julienne in pancake bags

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

Fish option

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.
• Onions – 100 g.
• Oil for frying;
• Salt and pepper to taste;
• Flour (starch) – 1 tbsp. spoon;

Preparation

1. Wash the fish and cut into small cubes. Finely chop the onion and greens.
2. Heat a little oil in a frying pan and add the onion. Fry it until soft.
3. Add the fish, stir, salt and pepper and fry for another 5 minutes.
4. Sprinkle a little flour. Then add sour cream, stir, bring to a boil.
5. Pour in milk, add dill and remaining flour. Simmer until thickened.
6. Grate the cheese and mix it with this tasty mixture.
7. All! Once the filling has cooled, you can start stuffing the pancakes with it.

Chicken option

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

Bags of pancakes with mushrooms and chicken

The filling turns out so tasty that you are tempted to eat it before it ends up inside the pancakes! There is chicken, mushrooms, tomatoes, onions and all sorts of spices.

Ingredients:

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

Preparation

1. Finely chop the chicken. Do the same with mushrooms, herbs and onions.
2. Pour oil into a frying pan and heat it up. Add the mushrooms and onions and simmer a little. Then it's the chicken's turn.
3. Now add the herbs and a spoonful of sour cream.
4. Salt and pepper. Simmer covered for 15-20 minutes. Meat and mushrooms should be almost ready.
5. At the very end, add grated garlic and tomato pieces. Stir and fry uncovered over low heat for another 10 minutes.
6. We put the filling on the pancake, wrap it, and tie it.

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.
• Onions – 1 pc.
• Bell pepper – 1 pc.
• Salt and pepper – 3 pinches each;
• Tomato paste – 1 tbsp. spoon;
• Vegetable oil – 1 tbsp. spoon

Preparation

1. Peel and finely chop the onion. Rinse the pepper, remove the core and seeds, and similarly finely chop.
2. Fry the minced meat in oil until half cooked. Add onion, pepper, tomato paste. Fry for another 15 minutes, possibly covered.
3. Salt and pepper.
4. Let it cool, then spoon it onto the pancake and wrap it up.

Mushroom filling

This is a kind of mushroom julienne. Fried mushrooms with onions and cheese. You can add other vegetables if desired.

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

Preparation

1. Wash the mushrooms, dry and finely chop. Cut the onion into half rings.
2. Pour a little oil into the pan, add onions and mushrooms. Fry covered for 10 minutes.
3. Add sour cream, salt and pepper. Fry for another 5 minutes.
4. Add grated cheese, mix and simmer over low heat for another 5 minutes.

Salad filling

This is a simple and original way to fill pancakes! Why not put regular holiday salads inside them?!

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

And the laziest or those with limited time can even do this: fry frozen vegetables. It's simple!

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

Sweet fillings

Here I will briefly provide a list of ideas and recipes without detailed descriptions, since everything is extremely simple!

Curd filling

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

Fruit filling

Mash a couple of bananas in a cup, add raisins, a few spoons of yogurt and apple slices.

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 jars of boiled condensed milk with nuts and pieces of crispy cookies.

Whipped cream with strawberries

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

If you have any comments, questions, or advice, please leave a comment. Bon appetit! Delicious pancakes to you!

Look video how to make pancake bags

step by step recipe with photos

Pancake bags with mushrooms are an original way to serve this popular pastry, an excellent opportunity to surprise and delight guests.

The sweetish dough will only emphasize the unique mushroom taste. It is better to add whey, not water, then the pancakes will be stronger.

Dry the filling on a napkin. Mushrooms can be combined with chopped eggs and fried onions.

It is very important to roll the golden balls while warm, until the dough is dry and sufficiently plastic. In some of them you can put a surprise in the form of an olive, a star cut out of cheese, or a quail egg.

Ingredients

• 300 g champignons
• 20 g butter
• salt for filling
• spices for filling
• 1 chicken egg
• 250 ml kefir
• 170 g flour
• 1.5 tbsp. l. Sahara
• 1/3 tsp. salt
• 1/3 tsp. soda
• 3 tbsp. l. vegetable oil
• frying oil
• 100 ml water
• green onion feathers

Preparation

1. Wash fresh champignons thoroughly, cut into thin strips or cubes. You can also use frozen mushrooms; defrost halfway before frying.

2. Melt butter in a frying pan.

3. Place the chopped mushrooms in a frying pan, add salt and spices to taste, fry over low heat for about 20 minutes. Stir the mushrooms periodically and cover the frying pan with a lid.

4. Break a fresh chicken egg into a deep bowl, add kefir of any fat content and vegetable oil. If you take full-fat kefir, and it is thicker, then the dough will most likely have to be slightly diluted with boiled water.

5. Add salt, baking soda and sugar.

6. Add sifted wheat flour. This recipe uses wholemeal flour.

7. Stir the dough with a whisk, trying to break up all the lumps of flour. If the dough is too thick, thin it with water. It is best to let the dough rest for 20 minutes in a cool place. Using a pastry brush, coat the pan with frying oil. Heat it up and pour in a small amount of pancake batter to bake a thin pancake. Fry over low heat for no more than 3 minutes.

8. Carefully turn the pancake over to the other side; you can take a second spatula, since kefir-based pancakes are more fragile and often tear.

9. Place the pancakes in a stack on a plate and place a few spoons of fried mushrooms in the center.

10. Pick up the edges of the pancake, secure with a toothpick, tie with a green onion feather and then remove the toothpick.

11. Pancake bags with mushrooms are ready! Serve with sour cream.

Note to the hostess

1. After frying under the lid, the mushrooms will float in the liquid. It will have to be strained. Then you can cook soup or make a stew using this aromatic broth; you can also stew vegetables in it, but you won’t need it for this recipe. Mushroom slices intended for filling should be dry.

2. Too thick pancake batter should never be diluted with boiling water or, conversely, with ice water. Room temperature is the most acceptable option.

3. To make the bag beautiful, you need to bake pancakes with a fairly large diameter - 20 centimeters. This is the average standard size of frying pans. Small pancakes are difficult to fill and seal.

4. Champignons are included in the recipe list only because it is the most affordable product. A dish with real forest boletuses, honey mushrooms and other trophies of the “silent hunt” will also turn out excellent. You just need to process them as prescribed for a particular type of mushroom: peel, remove the film (if it is, for example, boletus), boil before frying, etc.

5. An excess of aromatic spices will cause the mushroom aroma to cease to be clearly felt, and this is bad. This means that it is better to prefer softer and more delicate ones to strong natural flavors: suneli hops, garlic, bay leaves: turmeric, paprika.

So amazing and always different. It's them, pancakes! From this simple dish you can always prepare something special, unique and be considered an experienced chef. Bags of pancakes with fillings will be very original, but easy to prepare.

Bag of julienne

For pancakes, prepare dough based on the following ingredients:

• half a liter of milk;
• one and a half cups flour;
• three small eggs;
• one tablespoon, white sugar;
• regular 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 start filling. Its components:

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

Preparation:

1. Cut the breast into cubes, about one and a half centimeters each.
2. Cut the thoroughly washed mushrooms into pieces slightly smaller than the meat.
3. Finely chop the onion.
4. Grate the cheese on the coarsest grater.

Preparation:

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

Bechamel:

1. Place all the butter in a deep frying pan or saucepan, melt it and gradually stir in the flour.
2. Stirring constantly, add cream. Cook for 5-7 minutes on low heat. Don't forget to stir, otherwise the sauce will burn. If it suddenly becomes too viscous, add a little milk to it.
3. Add the prepared sauce to the filling and simmer for five minutes.
4. 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 the pancakes. Place one tablespoon of filling in the middle of the pancake, sprinkle with cheese and gather the edges. Tie everything with an onion feather and pour or grease with vegetable or butter (to your taste) oil. Place in the oven for 10 minutes at one hundred and ninety degrees.

Pancakes with cottage cheese and salmon

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

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

This amount will make about ten pancakes.

The filling includes:

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

Prepare the pancakes, when they are done, start filling:

1. Beat the cottage cheese with a mixer, pouring warm cream into it until you achieve a thick and fluffy mass.
2. Finely chop the dill and salmon, mix them with cottage cheese;
3. That's all, you can put it on pancakes. When everything is ready, lift the edges and tie them with the remaining dill sprigs.

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

Cheese and ham in a bag

For the test:

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

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

For filling:

• 150 gr. ham;
• 200 gr. any cheese;
• half a regular onion;
• fresh dill;
• 2 tbsp. spoons of sunflower oil;
• cheese "Suluguni" in a braid.

Cooking:

1. Fry finely chopped onion in hot oil.
2. Grate the cheese and mix it with chopped ham and chopped dill.
3. Mix with sautéed onions and add spices if desired.
4. Place one full teaspoon of filling onto the center of the pancake. Raise the edges and tie them with the disassembled braid cheese.
5. Now you need the filling to melt, to do this, put the bags in the oven at one hundred seventy to one hundred eighty degrees. It will take them 10 minutes to reach the required condition.

Salad pouches

Pancakes:

• four chicken eggs;
• liter of warm milk;
• two glasses (without a slide) of flour;
• two tbsp. l. regular white sugar;
• five tbsp. 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 g;
• one medium lightly salted cucumber;
• one medium apple with sourness;
• one small bell pepper;
• one tbsp toasted sesame seeds;
• mayonnaise, salt and pepper, all at your discretion.

Preparing the salad filling:

1. Cut all ingredients into cubes. Place the meat in a frying pan and simmer until done.
2. Now mix all the previously prepared ingredients and add a little mayonnaise, salt and pepper.
3. It's time to start stuffing the pancakes. Place one tablespoon of lettuce on the center of each and tie the edges with a sprig of any greenery.
4. That’s it, no further action is 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 prepare everything as usual, except that we will need citrus peels for the ties.

Pancakes:

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

Prepare the pancakes and start filling. It will require:

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

How to prepare the filling:

1. Finely chop the banana and strawberries and mix.
2. Then pour in a pre-combined mixture of condensed milk and sour cream.
3. Cool in the refrigerator so that the filling does not spread, and begin to form the bags.
4. Place a full tablespoon of filling in the center of the pancake and make a small bag out of the pancake. Then tie it with thick citrus peel, cut into thin strips.

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

Pancake bags with meat (video)

Bags with red fish (video)

As you can see, mastering this simple yet sophisticated technique is not difficult. By spending a minimum of time and effort, you will try new, unusual recipes and be able to delight your family with holiday dishes every day and constantly receive well-deserved compliments.

When preparing a holiday table, we always think about what to cook. After all, sometimes we get bored with familiar dishes, but we try not only to deliciously feed our family and guests, but also to surprise them with a beautifully presented dish. Today I would like to bring to your attention one very simple, but at the same time unusual recipe for serving pancakes on a buffet or holiday table. These will not be the usual envelopes of filled pancakes, but we will serve pancakes in the form of bags. You can choose anything you like as a filling. I wanted to serve pancakes stuffed with fried mushrooms, onions and boiled chicken. If not everyone in your house eats mushrooms, make a simple filling of boiled (fried or smoked) chicken, adding fried onions and mayonnaise. The results are excellent snack pancakes, tasty and very filling.

Required:

for pancakes:

• Milk - 1 l.
• Eggs - 3-4 pcs.
• Salt - a pinch
• Sugar - 3-5 tbsp.
• Vegetable oil - 5 tbsp.
• Soda - 1/4 tsp. slaked boiling water
• Flour - 10-15 tbsp. with a slide
• From the specified amount of pancake dough, you will get about 30-35 thin pancakes, 15-16 cm in diameter. Vary the amount of ingredients to suit your needs.

For filling:

• Mushrooms (I have champignons) - 500 gr.
• Boiled chicken (pulp) - 400 gr.
• Fried onions - 2-3 pcs.
• Vegetable oil - for frying
• Mayonnaise
• Green onions (feathers) - for tying pancakes.

How to cook stuffed pancakes with mushrooms and chicken:

You can bake absolutely any pancakes for this recipe:, or. The thickness of the pancake is important here. Of course they must be thin. Today I baked. Calculate the number of pancakes yourself. About 15-20 pancakes were enough for me to stuff. It depends on the number of guests gathered at the table. . Combine lukewarm milk with eggs, salt and sugar. Add vegetable oil and soda (slaked with boiling water). Stir and add flour in portions to the required consistency. Bake thin pancakes.

Let's prepare the filling for the pancakes. To do this, wash the mushrooms, chop them and place them in a frying pan with vegetable oil. Fry and add finely chopped onions. Cook the mushrooms until cooked and add salt to taste.

Boil the chicken parts until cooked. Separate the pulp from the bones. Cut the chicken fillet into pieces and add to the fried mushrooms. ATTENTION! If someone in your family doesn’t eat mushrooms, just combine chopped chicken fillet with fried onions and add mayonnaise and mix.

I prepared the chicken filling for the pancakes and the chicken-mushroom filling separately, adding mayonnaise to taste. Mix everything and the filling is ready.

This is what the filling of boiled chicken with fried onions and mayonnaise looked like.

Now let's start stuffing the pancakes. Take a pancake, put 2 tbsp on it. fillings.

And just like that, having gathered the ends of the pancake, we tie it with an onion feather. Instead of green onions, you can use a cheese braid for tying, dividing it into thin plexuses. Since I was making pancakes in the summer, I naturally used green onions. We make all pancakes this way.

But we got such beauty. Serve the stuffed pancake bags, placing them on a large flat plate.

Svetlana and my home site wish everyone a good appetite!

Calories: Not specified
Cooking time: Not indicated

All housewives want their holiday table to look beautiful and appetizing. Therefore, they are especially sensitive to this issue. When creating a menu, they immediately go through the options for serving a particular dish in their heads. After all, even the simplest dish can sparkle in a completely new way if it is decorated a little or served in an unusual way. For example, prepare pancake bags with chicken and mushrooms, the recipe with photos of which you will find below. These seemingly ordinary ones will attract the attention of guests with their festive presentation. Why not a celebratory snack?

Required Products:

For pancakes:

- milk – 350 ml.,
- chicken eggs – 1-2 pcs.,
- wheat flour – 150-180 gr.,
- salt - a pinch,
- sugar – 1 tsp,
- vegetable oil – 2-3 tbsp.

For filling:

- onions – 1 pc.,
- champignons – 200-250 gr.,
- chicken breast – 300 gr.,
- cream – 50-70 ml.,
- salt, black pepper - to taste,
- vegetable oil – 2-3 tbsp..,
- dill greens,
- green onions for decoration.

Recipe with photos step by step:

1. Prepare the pancake dough: mix eggs with sugar and salt, add milk and mix thoroughly. Add wheat flour and beat well with a whisk (mixer) until the dough becomes homogeneous and without flour lumps. At the end, add vegetable oil and leave the dough for 5 minutes to “rest.” Bake pancakes in a hot frying pan on both sides until desired brownness. Tip: you can prepare pancakes for this appetizer according to your favorite recipe.




2. For the filling, peel the onion and cut it into small cubes. Transfer it to a frying pan and fry it in vegetable oil until translucent or lightly browned.




3. Wipe the champignons with a paper towel and also cut into small cubes. Combine with onion and cook for 5 minutes.




4. Rinse the chicken breast and cut into small pieces. Combine with remaining ingredients. Simmer for 7-10 minutes.






5. Pepper and salt the filling to taste. Mix well.




6. To make the pancake filling juicy, add cream. Simmer for a couple more minutes until the mixture thickens.




7. At the end, add chopped dill for flavor. Mix thoroughly and remove from heat. Let the filling cool.




8. All that remains is to assemble the pancake bags with chicken and mushrooms. Place a spoon (or more) of the filling in the center of the pancake. Tip: to make the dish attractive, place the filling on the underside of the pancake, so that the brown side ends up facing out.






9. Wash the green onions and cut the green part (arrows) to the required length. Gather the edges of the pancake into a bag and use green onions to tie a knot, securing the filling inside. Do the same with the rest of the pancakes.




10. Serve