30 Pancake Fillings

Table of contents:

30 Pancake Fillings
30 Pancake Fillings

Video: 30 Pancake Fillings

Video: 30 Pancake Fillings
Video: How to make the classic French Crepes or thin pancake 2023, December

If you're in the mood for delicious pancakes and crepes, this article is a godsend for you. We have collected 30 delicious pancake fillings: meat, fish, vegetable and sweet. Try it and don't be afraid to experiment!

There are dozens of variations of pancake dough. Lenten and rich, with and without baking, thin, velvet or lace, made from rye, buckwheat or wheat flour, with kefir or milk - each housewife has her own signature recipe.

You can choose one of these options or bake pancakes to your liking. The main thing is that the dough matches the filler.



● 350 g of boiled meat (lean pork or beef);

● 2 medium onions;

● salt, pepper to taste;

● butter for frying.

Boil the meat and chop finely. Finely chop the onion and fry in butter until transparent. Add meat to the pan to the onion. Season with salt, pepper and fry for about 10 minutes. Place the filling on the pancakes and wrap.



● 500 g of chicken breast;

● 2 tbsp. l. sour cream;

● 100 g of cheese;

● 1 medium onion;

● 1 clove of garlic;

● salt, pepper to taste;

● butter for frying.

Boil the breast in salted water, cool and chop (or mince). Fry finely chopped onions in butter until transparent. Mix chicken and onion, add crushed garlic, sour cream and cheese, grated on a coarse grater. Season with salt, pepper, mix thoroughly. Fill the pancakes by rolling them up with an envelope and fry a little in butter.



● 600 g of beef liver;

● 3 small onions;

● 2 medium carrots;

● 2 chicken eggs;

● salt, pepper to taste;

● butter for frying.

Peel onions and carrots, chop finely. Boil the liver and mince. Fry onions and carrots, at the end of frying add the skipped liver to them and fry for a few more minutes. Boil the eggs, chop finely and add to the liver, onions and carrots. Season with salt, pepper and mix well. Stuff the pancakes. Fry additionally if desired.



● 300 g of "Doctor's" sausage;

● 100 g of hard cheese;

● 50 g sour cream;

● 0.5 tsp. mustard.

Pass the sausage through a meat grinder. Grate cheese on a coarse grater. Mix the minced sausage, cheese, sour cream and mustard. Fill the pancakes with the mixture. You can use ham instead of boiled sausage, and cream cheese instead of hard cheese.

With salmon and dill


● 300 g salmon fillet;

● 200 g of champignons;

● 170 ml of Dutch sauce;

● 2 sprigs of dill;

● 30 g of butter;

● black ground pepper.

Wash the mushrooms, chop and fry in butter for about 5 minutes (until tender). Boil the salmon fillet (4–5 minutes). Chop the dill and mix with the hollandaise sauce. Put a little fish, mushrooms in the center of each pancake, pour over the sauce and pepper. Roll the pancakes into triangles and place them on a baking sheet with high sides. Top the pancakes with the rest of the sauce. Bake for 10-15 minutes at 180 ºС. Eat hot.

With salmon and mascarpone


● 300 g mascarpone;

● 300 g of smoked salmon;

● 2 tsp. dijon mustard;

● lemon juice, salt and pepper to taste.


Cut the salmon into small slices. Grease each pancake with cheese and Dijon mustard, lay the fish, sprinkle with lemon juice, salt and pepper to taste, and then wrap.



● 200 g of crab sticks;

● 200 ml of milk;

● 2 chicken eggs;

● 150 g green peas;

● 2 tbsp. l. flour;

● 2 tbsp. l. butter;

● 2 feathers of green onions;

● salt to taste.

First, let's prepare the sauce. To do this, melt the butter, add flour and cook over medium heat for 2 minutes, stirring constantly. Then pour in milk (without ceasing to interfere) and cook until thickened (about 5 more minutes). Season with salt to taste and remove from heat. For the filling, finely chop the crab sticks and hard-boiled eggs. Cut the onion into rings. Mix crab sticks, onions, eggs and green peas (drain the liquid first). Season the resulting mixture with sauce. Wrap the filling in pancakes.



● 6 chicken eggs;

● 1 bunch of green onions;

● salt and mayonnaise to taste.

Hard-boiled eggs, peel and chop finely. Also chop the green onion finely. Mix the ingredients, add a little mayonnaise (preferably homemade) and salt. Stuff the pancakes with the filling.

With fried eggs and ham


● 20 g of butter;

● 8 chicken eggs;

● 40 g of hard cheese;

● 8 slices of ham.

Grease a frying pan with butter (a little) and heat the finished pancake on it on both sides. Break the egg into a bowl. Place the ham and some grated cheese on the pancake. Then gently pour the egg from the bowl into the center. Roll the edges of the pancake to prevent the egg from spreading. The higher the temperature, the faster the protein will set. Therefore, you can cover the pan with a lid. When the fried eggs are fried, remove the pancake from the pan and repeat with the next one. From this amount of ingredients, you get eight pancakes.

Cheese with spinach


● 600 ml of milk;

● 60 g of butter;

● 40 g flour;

● 1 bay leaf;

● 65 ml heavy cream;

● 450 g of spinach;

● 150 g each of ricotta and gorgonzola;

● 100 g each parmesan and mozzarella;

● 1 bunch of green onions;

● salt, pepper and nutmeg to taste.

To make the sauce, combine milk, 50 grams of butter, flour and bay leaf in a saucepan. Bring to a boil and then until thickened. Season with salt, pepper and season with grated nutmeg. Reduce heat and simmer for another 2 minutes. Add cream at the end.

Rinse the spinach and fry in the remaining butter (1-2 minutes). Then drain the excess liquid through a colander. Add chopped gorgonzola, ricotta and 60 grams of parmesan to the spinach (you can also add nutmeg if you wish). Pepper, stir. Then add finely chopped green onions and 2 tablespoons of the prepared sauce.

Fill the pancakes and place in a greased baking dish. Bake for 25-30 minutes at 200 ºС. Sprinkle the finished pancakes with mozzarella and the remaining parmesan. Serve with sauce.

Cheese with broccoli


● 50 g of cheddar;

● 50 g of parmesan;

● 150 ml of cream;

● broccoli;

● salt.

Heat the cream over low heat. Stir constantly, add grated cheeses and salt. Continue stirring until the cheeses are dissolved and the sauce thickens. Then remove from heat.

Boil broccoli in boiling water (2 minutes), then put in a colander and rinse with cold water. This will preserve the color of the cabbage.

Put broccoli (3-4 pieces) on cooked pancakes and pour cheese sauce. Roll up the pancakes and pour the remaining sauce over the top.

Cheese spicy


● 200 g cream cheese;

● 1 tsp. grated horseradish;

● 1 bunch of dill.

Chop the dill and mix with all the ingredients. Beat the resulting mixture in a blender. Stuff the pancakes.

Creamy curd


● 200 g of cottage cheese;

● 100 ml of heavy cream;

● 4 tbsp. l. milk;

● 3 tbsp. l. chopped greens.

Mix cottage cheese with milk until creamy. Season with salt and pepper and add herbs. Beat the cream and gently add to the curd mass. Spread pancakes (for example, buckwheat) with the resulting curd cream and serve.

Curd with raisins


● 500 g of cottage cheese;

● 2 tbsp. l. sour cream;

● 0.5 cups of raisins;

● 1 yolk;

● 3 tbsp. l. Sahara;

● 1 tsp. vanilla;

● butter.

Rub the cottage cheese through a sieve, add the egg yolk and sour cream. Mix thoroughly until smooth. Add sugar, vanilla and raisins. Stir again. Keep in the refrigerator for 1.5-2 hours. During this time, bake thin pancakes and fill them with curd mass with raisins. Fry the resulting envelopes or triangles (to your taste) in butter until golden brown.



● 300 g of forest mushrooms (frozen);

● 3-4 medium bulbs;

● 1 medium carrot;

● 2 chicken eggs;

● salt, pepper to taste;

● butter and vegetable oil for frying.

Defrost the mushrooms, chop and fry over medium heat in butter and vegetable oil. Fry the onions and carrots separately in vegetable oil until golden brown. Hard-boiled eggs and chop. Combine all ingredients, salt and pepper. Stuff the pancakes with the filling. It is best to bake thin, non-yeast pancakes.

Mushroom with cheese sauce


● 500 g of champignons;

● 250 g of hard cheese;

● 1 medium onion;

● 2 tbsp. l. flour;

● 2 tbsp. l. sour cream;

● 1.5 glasses of milk;

● salt and pepper to taste;

● vegetable oil for frying.

Finely chop the mushrooms and onion and fry in vegetable oil. Add flour and stir. Then pour in milk, add sour cream, salt and pepper. Mix thoroughly and bring to a boil. Spread the pancakes with the resulting filling, roll them up and place in a baking dish. Sprinkle with grated cheese and place in the oven for 15 minutes at 200 ° C.



● 300 g of fresh cabbage;

● 2-3 small onions;

● 3 chicken eggs;

● salt and pepper to taste;

● butter and vegetable oil for frying.

Finely chop the cabbage and fry in butter. Finely chop the onion and fry in vegetable oil (separately). Hard-boiled eggs, chop. Combine all the ingredients, salt and pepper the filling. Stuff her pancakes.



● 2 small beets;

● 100 g of walnuts (peeled);

● 200 g cream cheese;

● 2 cloves of garlic;

● salt and pepper to taste.

Wash the beets, dry them, wrap them in foil, put them on a baking sheet and bake for an hour at a temperature of 200 ºС. Then cool, peel and grate. Squeeze out the juice and add chopped garlic and nuts to the beets. Season with salt and pepper. Grease each pancake first with cream cheese and then with beetroot mass. Roll up the pancakes. Then put it in the refrigerator for an hour. Beet-filled pancake rolls can be sliced before serving.



● 400 g of zucchini;

● 1 medium onion;

● 100 g of hard cheese;

● salt and pepper to taste;

● vegetable oil for frying.

Peel and grate the zucchini. Peel the onion and chop finely. Grate the cheese on a medium grater. Fry the onion in vegetable oil until transparent. Add zucchini to the onion, season with salt, pepper and fry over medium heat. Then add the cheese and fry the vegetables until the cheese is melted. Wrap the resulting filling in pancakes.

With bell pepper


● 2 sweet bell peppers;

● 450 g of canned tomatoes;

● 100 g of parmesan;

● 1 medium onion;

● 1 clove of garlic;

● 1 tbsp. l. chopped parsley;

● 1 tbsp. l. olive oil;

● salt and ground red pepper to taste.

Wash the peppers, remove the seeds (see here how to quickly remove the seeds from the pepper) and cut into thin strips. Peel and finely chop the onion and garlic. Fry the onions in olive oil (about 5 minutes). Then add pepper to it, salt. Simmer vegetables covered over medium heat for 15 minutes. Mash the tomatoes with a fork and add them with the juice to the pan with the onions and peppers. Simmer again, covered for 15 minutes. Add garlic and red pepper at the end.


Sprinkle each pancake with grated Parmesan, and top with the prepared filling. Roll pancakes and place in a baking dish. Then send it to an oven preheated to 200 ºС for 15 minutes. Sprinkle with chopped parsley before serving.



● 500 ml of milk;

● 120 g of sugar;

● 100 g of a mixture of ground nuts (hazelnuts, almonds, walnuts and others);

● 120 g butter;

● 1 tbsp. l. flour;

● nut syrup.

In a saucepan, combine milk, nuts and flour and place over medium heat. Cook until the mixture thickens. Remove from heat, cool, add softened butter and beat the mixture with a mixer. Then add some nut syrup and stir.



● 100 g of dark chocolate;

● 50 g of butter;

● 1-2 st. l. water;

● 2 tbsp. l. powdered sugar;

● fresh or canned fruit to taste.

Melt the chocolate in a water bath: pour water into a saucepan and add the chocolate broken into pieces. Melt the butter in a separate bowl. Introduce the melted butter into the melted chocolate in a thin stream, stirring constantly. Add powdered sugar and stir until smooth. Spread the pancakes with the resulting chocolate icing and add slices of fresh or canned fruit (pineapple, peach, etc.).

Caramel with strawberries and almonds


● 200 ml of heavy cream (33%);

● 150 g + 2 tsp. Sahara;

● 60 ml of water;

● 20 g fresh strawberries;

● 300 ml of Greek yogurt;

● 2 tbsp. l. roasted almonds.

In a saucepan or heavy-walled saucepan, prepare the caramel sauce. To do this, pour sugar into a saucepan and add a little water (you just need to moisten the granulated sugar). When the sugar is completely dissolved, pour the warmed (!) Cream into it. Stir vigorously, thicken the sauce and remove from heat.

Chop the strawberries, sprinkle with 2 teaspoons of sugar and let stand for a while. Then put the strawberries on thin pancakes, pour with caramel and roll. Top with Greek yogurt and sprinkle with almonds.



● 500 g of cottage cheese;

● 2 tbsp. l. honey;

● some walnuts and raisins.

Mix cottage cheese with honey and beat in a blender until creamy. Add chopped walnuts and washed raisins. To stir thoroughly. Fill the pancakes and fry in butter until golden brown.



● 3 bananas;

● 70 g of butter;

● 1 lemon;

● 2 tbsp. l. Sahara.

Beat the softened butter with sugar using a mixer. Mash the bananas with a fork and sprinkle the resulting puree with the juice of one lemon. Mix. Add mashed potatoes to butter and sugar and beat again. Stuff thin sweet pancakes with banana mixture.



● 500 ml of freshly squeezed orange juice;

● 25 g of butter;

● 6 Art. l. powdered sugar;

● 4 tbsp. l. orange jam;

● 2 tbsp. l. liqueur Grand Marnier.


Combine orange juice, icing sugar, jam and butter in a saucepan. Put on fire, bring to a boil and cook for 15 minutes. When the sauce thickens and shrinks, add the liquor. Cook for a couple of minutes over low heat. Serve with Suzette pancakes.

Lemon with meringue


● 150 ml heavy cream;

● 3 tbsp. l. lemon cream;

● half a lemon;

● meringue and icing sugar.

Whip cream or use ready-made. Grind the zest of half a lemon and send it to the whipped cream along with a spoonful of lemon cream and lemon juice (the second half of the lemon). Beat until creamy. Break the meringue into pieces and mix with the remaining lemon cream. Grease the pancakes with whipped cream with lemon and add the meringue mixture. Roll up and sprinkle with powdered sugar on top.



● 4 medium apples;

● 50 g of icing sugar;

● 50 g of milk chocolate;

● 15 ml of water.

Wash, core and cut the apples. In a saucepan, combine water, icing sugar and apples. Bring to a boil and simmer for 5 minutes over low heat, until apples are tender. If the syrup feels unsweetened, sweeten to taste. Allow to cool slightly and add chopped chocolate into small pieces. Wrap the filling in pancakes and place them on a baking sheet lined with parchment paper. Sprinkle with powdered sugar on top and place in a hot oven for a few minutes to caramelize the sugar and form a crispy crust.



● 300 g blueberries (frozen);

● 125 ml of orange juice;

● 60 ml of water;

● 2 tbsp. l. freshly squeezed lemon juice;

● 1 tsp. ground lemon zest;

● 4 tsp. corn flour;

● 2 tbsp. l. cane sugar;

● ¼ h. L. cinnamon.

In a small saucepan, combine orange and lemon juice and blueberries. Bring this to a boil over medium heat, add zest and cinnamon and reduce heat to low. In a bowl, combine the cornmeal and water to avoid lumps. Add flour and cane sugar to the blueberry saucepan. Cook until thick. Remove from heat and cool slightly. Thick pancakes like pancakes are best for this filling.

Berry - mix


● a glass of raspberries, currants, cherries (pitted) or other favorite berries;

● 2 medium apples;

● 0.5 cups of powdered sugar;

● 0.5 cups of chopped walnuts;

● 4 tbsp. l. raisins.

Wash the berries and put on a paper towel to dry. Peel, core and grate the apples. Then mix them with nuts, powder and raisins. Combine berries and apple mixture. Stuff the pancakes with a berry mix, folding them with an envelope or a triangle.


By the way, there are many ways to fold pancakes. Some of them are in this video.

And what do you eat pancakes with? Share your options for fillings in the comments.