Love pancakes and looking for tasty and nourishing filling ideas? You’re just in the right place. We can’t wait to share with you fifteen amazing mouth-watering fillings with meat, fish, veggies, and eggs. Feel free to discover)
1. Chicken mincemeat and rice filling
Ingredients: 500 g (17,5 oz) chicken mincemeat, 150 g (5 oz) rice, 1 bulb onion, 1 tbsp dairy butter, 2 bay leaves, salt and black pepper – to taste, vegetable oil – for frying
Cooking: Boil chicken with bay leaves and black pepper. Set aside the broth for a while. Peel, chop, and golden brown the onion. Mince the chicken and combine it with the onion. Salt and pepper the pass. Add some broth (50 ml) and stew for 5 minutes, stirring.
2. Cabbage filling
Ingredients: 500 g (17,5 oz) white-headed cabbage, 2 eggs, 1/2 tsp salt, vegetable oil
Cooking: Wash cabbage and slice it finely. Salt the cabbage and stew it until it becomes soft and reduce in the amount by half – cook under the lid over low heat, for 30-40 minutes, stirring the mass from time to time. Whip eggs and add them to the cabbage. Mix everything well. As soon as the egg mass sets, turn off the fire.
3. Mushroom and cheese filling
Ingredients: 250 g (1/2 lb) champignons, 60 g (2 oz) hard cheese, 1 bulb onion, salt and pepper – to taste, vegetable oil – for frying
Cooking: Peel, wash, and slice champignons finely. Peel and chop a bulb onion. Grate hard cheese. Combine mushrooms with onion and fry the mass. Adjust salt and pepper. Top the mass with the grated cheese. Cover the pan with a lid and let the cheese melt. The filling is done.
4. Salmon and white sauce filling
Ingredients: 200 g (7 oz) light-salted salmon, 150 ml low-fat sour cream, 1 yolk
Cooking: Combine yolk with sour cream and whip the mass. Slice the salmon finely. Grease each pancake with the sauce and put a thin slice of fish above. Roll the pancake.
5. Bell pepper filling
Ingredients: 2 sweet bell peppers, 450 g (16 oz) canned tomatoes, 100 g (3,5 oz) hard cheese, 1 medium bulb onion, 1 garlic clove, 1 tbsp chopped parsley, salt and ground red pepper – to taste, vegetable oil – for frying
Cooking: Wash and slice bell peppers thinly. Peel and chop a bulb onion and garlic clove. Preheat vegetable oil and fry the onion with for 5 minutes. Then add bell pepper and salt the mass. Stew the ingredients under the lid for 15 minutes. Crush tomatoes with a fork and add them to the frying pan. Continue to stew for a quarter of an hour. At the end add garlic and red pepper. Top each pancake with grated cheese. Arrange the prepared filling above. Roll the pancakes and bake them in the oven at 200°C (392°F) for 15 minutes. Top the pancakes with chopped parsley before serving.
6. Egg and dill filling
Ingredients: 5-6 eggs, 1/2 bunch of dill, 1/2 bunch of spring onions, 1 tbsp sour cream, 2-3 tbsp mayonnaise, salt and pepper – to taste
Cooking: Hard-boil eggs. Cool, peel, and chop them. Rinse and chop dill and spring onions. Combine eggs, dill, spring onions, sour cream, and mayonnaise. Stir the mass and season it with salt and pepper.
7. Liver filling
Ingredients: 300 g (10,5 oz) liver, 2-3 bulb onions, 1 carrot, 3 eggs, vegetable oil – for frying, salt and pepper – to taste
Cooking: Boil and mince liver. Hard-boil eggs, peel, and cut them finely. Peel and wash a carrot and onions; finely chop and brown the veggies. Combine them with the liver, salt and pepper. Fry for 5 minutes more (do not overdry). Stir in eggs to the liver filling.
Tip: To get a tender liver filling, you can add sour cream and stew the mass over low heat for 5-10 minutes. To make the filling more nourishing, you can add buckwheat. You’ll get a tasty and rich filling.
8. Pumpkin and soft cheese filling
Ingredients: 400 g (14 oz) pumpkin, 100 ml vegetable broth, 50 g (2 oz) dill/parsley, 50 g (2 oz) cream cheese, vegetable oil – for frying
Cooking: Peel and dice raw pumpkin. Preheat vegetable oil and fry the pumpkin until golden brown. Add vegetable broth and stew the pumpkin until soft, for about 10 minutes. Drain off excess liquid. Add rinsed and finely chopped dill or parsley and cheese. Stir to combine.
9. Cheese-cream filling
Ingredients: 200 g (7 oz) cottage cheese, 100 ml high-fat cream, 4 tbsp milk, 3 tbsp chopped parsley and dill, salt and pepper – to taste
Cooking: Combine cottage cheese and milk until smooth. Adjust salt and pepper. Mix the mass with chopped parsley and dill. Whip cream and stir them in the mass carefully.
10. Zucchini filling
Ingredients: 400 g zucchini, 1 medium bulb onion, 100 g hard cheese, salt and pepper – to taste, vegetable oil – for frying
Cooking: Peel and grate zucchini coarsely. Peel, wash, and chop the onion finely. Grate hard cheese. Preheat vegetable oil and fry the bulb onion until translucent. Add zucchini and season the mass with salt and pepper. Cook it over medium heat. Then add cheese and fry the veggies until cheese melts.
11. Boiled beef filling
Ingredients: 500 g (17,5 oz) beef, 1 bulb onion, 1 tbsp dairy butter, salt – to taste
Cooking: Boil beef for around 1,5 hour and mince the meat. Peel and chop a bulb onion. Preheat dairy butter and fry the onion. Mix it with the beef and salt the mass to taste.
12. Beetroot filling
Ingredients: 2 medium beets, 100 g peeled walnuts, 200 g cream cheese, 2 cloves of garlic, salt and pepper – to taste
Cooking: Wash and dry beetroots. Wrap them in foil and bake until tender at 200°C (392°F), for 1 hour. Cool, peel, and grate beets. Drain off juice and add walnuts and squeezed garlic. Salt and pepper the mass. Grease each pancake with cream cheese and then with the beet mass. Roll the pancakes and put them in a fridge before serving.
13. Salmon and cream cheese filling
Ingredients: 150-200 g light-salted salmon, 300 g cream cheese, 2 tbsp lemon juice, dill and parsley – to taste
Cooking: Slice salmon thinly. Wash, dry, and chop dill and parsley finely. Grease each pancake with cream cheese. Arrange salmon slices and dill and parsley above. Sprinkle the filling with a lemon juice and roll the pancake.
14. Fried egg and ham filling
Ingredients: 8 eggs, 100-150 g hard cheese, 8 ham slices, dairy butter – for frying
Cooking: Grease a frying pan with dairy butter and heat the pancake from both sides. Put a slice of ham and some grated cheese above the pancake. Beat an egg and pour it in the center of the pancake carefully. Roll the edges of the pancake to prevent the egg from spilling (the higher the temperature the quicker the white of an egg will set, so it’s better to cover the pan with a lid). The specified quantity of ingredients is for 8 pancakes.
15. Spicy cheese filling
Ingredients: 150 g (5 oz) cream cheese, 2 cloves of garlic, 1-2 tsp grated horseradish, 1/2 bunch of dill
Cooking: Wash dill and chop it finely. Peel and crush garlic cloves. Combine cream cheese, garlic, horseradish, and dill.
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