Tender and juicy stuffed pancakes, baked with sauce, is one of the light, hearty and very home-made snacks. They are not prepared for long, but they are very tasty and do not contain excess calories. If you want to diversify your daily diet or come up with something special for a festive dinner, try platbands with any filling you like.

What are the cloisters

An unusual dish called shamrocks appeared in Ukrainian traditional cuisine. These are thin pancakes from unleavened dough with a filling. Shamrocks with cottage cheese are considered a classic recipe, although they are also prepared with many other toppings - with meat, mushrooms, vegetables and cereals as the main dish, as well as with jam, condensed milk and fruit for serving for dessert.

Stuffers are prepared from yeast-free dough and without the addition of baking powder, so they are obtained not as lush as Russian pancakes, but tender and thin. Due to the content of eggs and starch, such blanks are elastic and do not tear. They add the filling and wrap them with an envelope or roll. Often the cooking process does not end there.

“Packed” plaques are laid in a deep vessel, poured with sauce - most often based on sour cream with sugar or herbs and garlic - and sent to stand in the oven or in a deep frying pan. Thus, the filling is baked, and the dough is soaked in juicy syrup or gravy.

Ready-made cantaloupes are served hot, although some fillings better reveal the taste of cold. If the pancakes are not baked, they are watered with jam, condensed milk, sour cream, adjika and other sauces.

The dish is considered moderate in calories and is served at the table at any time of the day, in addition, the canteen is so tasty that they can be safely prepared on holidays to pamper the guests. Small pancakes will be appropriate at the buffet table and will not leave indifferent even gourmets.

Tips for minimizing

There are several traditional ways to wrap a casing. It is important to remember that when baking, the filling will most likely produce juice, therefore in such cases the pancake is rolled up. If the "wind" stage is not needed - just roll the pancake with a tube.

Large portioned pancakes are packed in an envelope:

  1. 2-3 tsp the fillings are laid close to the edge of the pancake.
  2. Alternately, the sides are closed on three sides.
  3. Then the pancake is twisted to the end. It turns out a compact package.

Small - more often dessert - pancakes that are perfect for a buffet or tea party, wrap a roll:

  1. A large round pancake is cut into 4 parts crosswise.
  2. At the wide edge impose a filling and tuck corners.
  3. Roll the roll to the far corner.
  4. Before baking, the mini-envelope can be fastened with a toothpick, and served on skewers on the table, since the dish is dry - they don’t eat it with their hands.

Pancakes baked with whole rolls can also be served as a mini-appetizer, slicing the casing with diagonal slices (like a Japanese omelet).

Ukrainian cuisine recipes

The dough for henchmen is usually made fresh - without added sugar. But there are exceptions. For example, if you plan to make a savory filling of baked fruits, the pancakes themselves can be made sugar.

Milk Mufflers

The classic recipe for shamrocks is made with milk, and sometimes butter is added for fat content.

One of the rules is an equal proportion: how many eggs are so many spoons of the dry component, then the pancakes turn out to be ruddy and taste good. But many housewives experiment by making pancakes drier, because after baking the dough still has time to soak in the toppings and gravy juices.

For the test you will need:

  • eggs - 4 pcs.;
  • wheat flour - 3 tbsp. l .;
  • food starch - 3 tbsp. l .;
  • milk - 600 ml;
  • salt, sugar - to taste.

Milk cases are made simply:

  1. Eggs are ground with starch and salt (and sugar if necessary).
  2. Part of the milk is introduced into the mixture and mixed thoroughly.
  3. Gradually add flour, making sure that no lumps form.
  4. Milk is added to the resulting mass to make a batter.

Pancakes are baked in a pan greased with vegetable oil on both sides. When frying pancakes, the dough should be stirred periodically to prevent precipitation.

On starch

The special elasticity of the dough is achieved by preparing it on starch. In this recipe, flour can not be used at all.

 

To establish a test you will need the following ingredients:

  • chicken eggs - 5 pcs.;
  • food starch (corn, potato or wheat) - 5 tbsp. l .;
  • milk - 500 ml;
  • table salt and, if necessary, sugar - to taste.

Preparing the dough is easy:

  1. Beat eggs gently with starch, add a pinch of salt.
  2. Warm milk is introduced gradually, constantly mixing the dough.
  3. The finished substance should turn out to be very liquid.

Good to know: it is thanks to the liquid texture that the pancakes are thin and tender.

Cooking on the water

For some juicy fillings, it is not necessary that the pancakes are tender, so they can be cooked on water:

  • flour - 400 g;
  • drinking water - 1 l;
  • eggs - 2 pcs.
  • vegetable oil - 2 tbsp. l .;
  • salt, sugar - 1.5 tsp each.

To prepare the dough:

  1. The eggs are ground with salt and sugar.
  2. A portion of the sifted flour is introduced so that the mixture is not thick. Stir so that there are no lumps.
  3. Gradually add water and the rest of the flour.

This is the fastest and most economical recipe from which tasty and low-fat cantaloupes are obtained.

Cooking Options

What these amazing pancakes don't do.To serve cold to the festive table, red and black caviar, pate, boiled condensed milk, butter and iris cream with crushed nuts, banana and various preserves are wrapped in rolls.

Sweet

To prepare dessert pancakes, you can use cottage cheese, dried fruits, slices of fresh fruits and syrups. Here are some examples of how to cook and serve spring rolls for dessert.

For classic filling you will need:

  • cottage cheese - 600 g;
  • sugar - 4 + 2 tbsp. l .;
  • vanilla sugar - 1 sachet;
  • 1 egg (optional);
  • raisins or dried apricots - 100 g;
  • sour cream of average fat content - 200 g.

Cooking process:

  1. Cottage cheese must be ground with sugar and egg.
  2. Add chopped fruits soaked in boiling water and mix thoroughly.
  3. Sprinkle rolled pancakes with sour cream and bake.

For filling with a banana you will need:

  • bananas - 1 kg (unpeeled);
  • dark chocolate - 150 g;
  • sour cream (non-greasy) - 200 ml;
  • sugar - 1-2 tbsp. l - taste.
  • vanillin - 1 sachet.

How to cook:

  1. The pulp of bananas is cut into rings, chocolate is rubbed on a grater or crushed in a mortar.
  2. Several slices are placed in each pancake, sprinkled with chocolate chips and vanilla, and a wrap is wrapped.
  3. Sour cream is mixed with sugar and vanilla, pour envelopes with sauce and bake.

Instead of a banana with chocolate, you can take apples and sprinkle them with sugar or strawberries - then sour cream sauce should be added to the filling.

Salty

As a main dish, plaques are made with stuffing from minced meat, liver, various vegetables - for example, cabbage, potatoes with mushrooms.

Salt pancakes with salty cottage cheese:

  • feta cheese or fat cottage cheese - 400 g;
  • garlic - 1-2 cloves;
  • parsley, dill - half a bunch;
  • sour cream - 150 g;
  • salt to taste.

How to cook:

  1. Greens and garlic finely chopped, brynza cut into cubes or knead cottage cheese with salt herbs.
  2. Naistniki watered with sour cream and bake until crusted.

Stuffed with fried mushrooms:

  • oyster mushrooms - 400 g;
  • onions - 150 g;
  • sour cream - 200 g;
  • vegetable oil - 2 tbsp. l .;
  • salt, pepper, herbs to taste.

Cooking:

  1. Washed mushrooms and peeled onions are cut into slices and fried in oil with spices.
  2. Stuffing is laid in pancakes, adding sour cream, and simmer in the heat until they let the juice.

Try what Ukrainian cuisine has given us and share your experience!

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