Pancakes with filling in breading
6 servings
100 minutes
Stuffed pancakes in breadcrumbs are a true gastronomic delight, combining the tenderness of the dough with a crispy golden crust. This recipe has roots in Russian cuisine, where pancakes have long been an integral part of festive and family gatherings. In this version, traditional pancakes are transformed into appetizing envelopes filled with aromatic ham, boiled eggs, and cheese. A special touch is the breadcrumb coating that adds crunch and richness to the flavor. They are perfect for a cozy family breakfast or a festive table. Serve them hot with your favorite sauces or fresh herbs and enjoy this delightful combination of textures and flavors!
1
Sift the flour, mix it with milk, 4 eggs, salt, sugar, and finely chopped dill.
- Wheat flour: 200 g
- Milk: 750 ml
- Chicken egg: 10 pieces
- Salt: to taste
- Sugar: 2 teaspoons
- Dill: 1 bunch
2
Stir carefully to avoid lumps.
3
We fry thin pancakes on both sides.
4
We boil 5 eggs, peel them, and slice them into circles.
- Chicken egg: 10 pieces
5
We cut the ham into thin slices.
- Ham: 300 g
6
Grate the cheese on a medium grater.
- Cheese: 200 g
7
Do not mix the filling.
8
We place slices of ham on the pancakes, top with two circles of egg, and sprinkle with grated cheese.
- Ham: 300 g
- Chicken egg: 10 pieces
- Cheese: 200 g
9
We fold pancakes into envelopes.
10
Beat the egg with salt.
- Chicken egg: 10 pieces
- Salt: to taste
11
Pour breadcrumbs into a separate dish.
- Breadcrumbs: to taste
12
We dip the pancakes in egg.
- Chicken egg: 10 pieces
13
We coat in breadcrumbs.
- Breadcrumbs: to taste
14
Fry the pancakes until golden brown.
- Vegetable oil: to taste