Pancakes by leaps and bounds with a filling of ground beef with egg

Servings: 30 pieces Cooking time: 1 hour 50 minutes

Pancakes on yeast taught me to cook-in-law, who was born in Nizhny Novgorod. This delicious homemade pancakes stuffed with minced meat with egg - a typical dish of Russian cuisine.

They are one of my favorite dishes tobreakfast, but we often eat them for dinner. This is the perfect snack at work or on the road. In general, this recipe pancakes with yeast and milk mixed with egg-meat filling, definitely come in handy for your family daily menu and on Shrove Tuesday, when the pancakes with yeast and milk decorate your holiday table.

Ingredients for "Pancakes by leaps and bounds with a filling of ground beef with egg":

For pancakes

  • 1 tbsp. teaspoon dry yeast;
  • 2 cups of flour;
  • 3 eggs;
  • 1 cup of milk;
  • 1.5 cups water (warm);
  • 1 cup butter (melted);
  • . 1 teaspoon salt;
  • 2 tbsp. spoons of sugar;
  • vegetable oil (for frying).

For filling

  • 500 g ground beef;
  • 1 onion (medium size, finely sliced);
  • 3 eggs (hard boiled);
  • 1-2 tbsp. soup spoon (or mayonnaise);
  • salt and freshly ground black pepper - to taste;
  • sour cream (for serving).

Recipe "by leaps and bounds Pancakes stuffed with minced beef with egg":

Knead the dough for pancakes stuffed with minced meat
Mix warm water and yeast (Opara) and let them stand for 10 minutes in a warm place.
In a blender, combine the eggs, milk, brew, flour,oil and salt. Mixing is continued until a smooth dough uniform consistency (if you do not have a blender, you can whip up simple ingredients with a fork or spatula).
Cover the dough with a lid and put in a warm place for 1 hour.

Fry the pancakes in a frying pan with butter
Heat a frying pan over medium heat and brush grease it with oil.
Pour it about 4-5 tablespoons of dough. Tilting the pan in a circular motion, spread the batter evenly over the pan surface.
When the lower surface of the pancake becomes light brown (about a minute or less), turn it over with a spatula and cook the other side for about a minute.
Move finished pancakes on a plate.
Repeat the same with remaining batter.

Boil eggs for yeast pancakes
To get the perfect hard-boiled eggs, put them in a saucepan and cover with cold water. Make sure that the tops of the eggs are covered with water, at least on the finger.
Bring water to a boil, cover and remove from heat. Let eggs stand in hot water for 15 minutes.
Then place the eggs in a bowl of cold water for 15 minutes.
Clean them and finely chop or grate.

Fry minced onion pancake by leaps and bounds
Heat a large frying pan over medium heat. Add the ground beef and onion, fry, stirring occasionally, until the meat is browned, or until fully cooked (no need to add oil).
Use a spatula to break up the meat as this will fry the mince evenly.
Season with salt and pepper. If meat allocates a lot of fat, you can merge some fat or scoop it with a spoon.

Mix stuffing for pancakes with yeast - beef, eggs and broth
In a bowl, mix the cooked ground beef and eggs.
Add broth or mayonnaise, the mixture is crumbly, and mix well.

We spread the stuffing on yeast pancake
Put a few spoonfuls of filling in center of each pancake (in the form of long sausages).

Wrap the inside edge of the yeast pancake
Tighten the left and right edges of the pancake in the direction of filling.

Wrap the bottom side of the pancake
Wrap the bottom side of the pancake in the stuffing.

We turn off completely spring roll
Fold the pancake all around the filling.

Heat the crepes in the oven
You can reheat the pancakes in the oven before serving. Or warm up the oil in a large frying pan fry them until they are nicely browned.
Serve pancakes with sour cream.
The remaining cover, and refrigerate or freeze.
Bon Appetit!

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