Pancakes with meat and liver. Pancakes stuffed with liver

It happens that good fresh food remains in the refrigerators, but there is so little that it is absolutely impossible to cook something full of them.

Let's try to fry pancakes with beef liver and various additives today - it's simple, satisfying and tasty, and most importantly - very convenient in our situation!

To begin with, we critically review what we have on hand, even if it is a lone carrot or a small piece of beef, and then - let's get started!

Pancakes with beef liver and more

Everyone probably has their own recipe for making pancakes, and if not, then our site presents many options, choose any of them, especially since they even come without eggs.

Or maybe you already have ready-made ones, but you want to diversify them a little, so today we will focus on the fillings, and we leave the pancakes to your discretion!

It turns out very tasty if you add a liver pancake with sour cream or garlic-cream sauce, and put a slice of tomato on top. Such a treat, moreover, looks elegant and very appetizing!

Please note: we do not indicate the number of ingredients, because everyone has their own refrigerator. Therefore, you are guided by the filling that you can easily concoct from what is available in your home.

How to make pancakes stuffed with beef liver

Ingredients

beef liver + -
+ -
+ -
Tomatoes + -
Greenery + -
Cheese + -
+ -
+ -
+ -

How to make beef liver pancake filling

As we noted above, we already have the pancakes themselves, so let's not waste time and proceed immediately to the filling. We will make several options so that you have plenty to choose from.

If you have a raw piece of beef liver left, then wash it well, and then remove the hard veins and cut into small pieces.
In a frying pan, heat a small amount of vegetable oil and fry the liver over a decent fire, in the process add salt and black pepper. Do not try to bring it to readiness, let it remain soft, then the filling will be juicier. Of course, if the liver has already undergone heat treatment, we skip this step.
Cut the onion into small pieces, and the carrot into thin strips. In a separate frying pan, heat a spoonful of vegetable oil and fry the onion in it over low heat for a couple of minutes.
Then add carrots and fry again, not forgetting to stir occasionally. When the vegetables become soft, turn off the stove.
Using a knife or blender, grind the slightly cooled liver. If we chop rather roughly, the filling will turn out to be more textured, and if we bring it to an almost creamy state, the pancakes will turn out more tender. The same goes for vegetables.
Mix the liver and onion with carrots, if necessary, align the taste with salt and pepper. The filling is ready!

Another version of the beef liver filling is slightly different from the first. To begin with, we wash, cut and fry the pieces in the same way. Grind them again to the size you like best.

In the meantime, finely chop the green onion and your favorite herbs. In a separate container, we combine the ground liver, grass and sour cream, mix thoroughly, add a little salt if necessary. Such pancakes will turn out more creamy and soft!

Filling for beef pancakes

Now let's see what can happen if there is a small piece of beef left, it does not matter - boiled, baked or even raw.

First of all, cook the beef, if it requires it. The easiest way to do it is this: salt and pepper on all sides, lightly grease with oil, wrap in foil and send to the oven, heated to 180 degrees.

The time depends on the size of the piece, but if it was really small, it is unlikely that it will take you more than 20-25 minutes.

When the meat is ready and cooled down a bit, grind it. It is most convenient to do this with your hands, sorting it into small pieces along the fibers, but you can also chop finely. Unlike the liver, texture is important here, so don't make them too small.
Cut the onion into thin half rings and fry over low heat until translucent.
Boil the eggs separately. We also grind them with a knife or a coarse grater.
We combine all the components, if necessary, level with salt and pepper, we can add a little greenery. Ready!

We can try another option: we combine already chopped beef with herbs and coarsely grated cheese. Finely chopped tomato is also well suited here, but be sure to remove the seeds - we don’t need extra moisture!

This is ideal if the beef was initially dry.

Recipe for pancakes with beef liver or beef

Take a clean frying pan and heat a small amount of vegetable oil over medium heat.

We mentally draw a pancake in half and put the filling prepared earlier on the upper part. Its amount depends on the diameter of the pancake, but we try not to overdo it, because then the pancake runs the risk of tearing ugly.

We fold the envelope and send it to the pan with the seam down. So the pancake will be sealed immediately and will not fall apart. We have all the ingredients ready-made, so we rather do not fry in the full sense of the word, but reheat and seal. 30 seconds on each side is enough. As soon as the first batch is ready, proceed to the next.

We hope you enjoyed our Beef Liver Pancakes recipe!

Of course, it is not necessary to wait until one onion and 200 grams of beef remain in the refrigerator, the pancakes are so delicious that you can buy special ingredients and fry them!

Traditional liver pancakes - a recipe for Slavic cuisine (Russian, Ukrainian and Belarusian). The popularity of this dish is very understandable. Who would be against delicious pancakes with a variety of fillings for breakfast or dinner. With their help, it is quite possible to arrange a delicious snack during the day. You can take liver "envelopes" with your favorite filling with you to work, study or on the road. Also, this dish can be used as an appetizer and put on a buffet table or a festive table.

Taste Info Second: by-products

Ingredients

Chicken liver - 500 gr.;
Chicken eggs - 5 pcs.;
Wheat flour - 0.5 cups;
Milk - 0.5 cups;
Salt;
Ground black pepper - a pinch;
Greens - for decoration.
For filling:
Bow - 2 pcs.;
Carrots - 2 pcs.;
Boiled eggs - 2 pcs.;
dill greens;
Mayonnaise - to taste.

Time - 1.5 hours.
Servings - 10 rolls.

How to cook rolls from liver spring rolls

For the preparation of rolls, I took a fresh liver with a smooth and shiny surface. I washed it under running water.

Then, cutting out the veins from the liver, she passed it through a meat grinder with a special fine mesh. Milk was poured into the ground liver, stirred. Then I added flour in small portions, mixed thoroughly, breaking up lumps of flour. Beat the eggs with a whisk, add them to the liver mixture, mix well. After salting and peppering the mixture, I left it to stand for about 20 minutes. After that, I added sunflower oil to the mixture. While the liver dough is “resting”, I prepared the filling for the rolls.

Passed the beam to a transparent color in sunflower oil.

I poured grated carrots into the fried onions. Stirring constantly, the vegetables are fried until golden brown. She quickly removed the pan from the heat, poured the fried onions and carrots into a clean bowl, set to cool.

I added finely chopped (hard-boiled) eggs to the cooled vegetables. Topped with low-fat mayonnaise.

Added finely chopped dill to the filling.

Next stage. I started making rolls of liver pancakes. You need to fry them, like ordinary pancakes, but preferably in a small frying pan. Having poured the liver dough with a ladle onto a frying pan greased with vegetable oil, she turned it in her hand so that the dough spread over the entire surface. The dough from the liver turns out to be a little thicker than the usual pancake, so you need to help it spread evenly throughout the pan with a scoop.

Turn the pancake over and fry on both sides.

The result was ten liver pancakes.

I cut off the edges of each pancake on opposite sides to make the rolls neater. Then, putting the filling on the pancake, I roll it carefully, so as not to break it, with a roll. Due to the large number of eggs in the dough, the pancakes are malleable and do not break when twisted.

Ready chicken liver rolls must be laid out in a slide, and then you need to decorate with parsley and dill.

Options for fillings for liver pancakes:

meat filling is prepared from any boiled or fried minced meat with the addition of onions;
black or red caviar - a tradition of the Russian people for the festive table;
chicken-mushroom - chopped chicken fillet with fried onions and mushrooms;
finished chicken, vegetable salad and mayonnaise - cut the chicken into small pieces, make the salad from tomatoes, lettuce and your favorite greens, season with mayonnaise;
eggs with chicken breast - boiled meat, finely chopped, mixed with boiled eggs and dill;
garlic cheese - grated cheese is mixed with squeezed garlic and mayonnaise;
with Korean carrots - mix Korean-style carrots with mayonnaise;
with mushrooms and Korean carrots - they usually use champignons, they are fried in oil and mixed with carrots;
with processed cheese, eggs and cucumber - cheese and eggs, coarsely grated, mixed with garlic and mayonnaise, separately the cucumber must be grated for cooking Korean vegetables. Spread the pancake with the cheese-egg mixture, and put the cucumbers on the edge.

You can make absolutely any filling for liver pancakes, it all depends on the taste preferences of your family.

Mix eggs with sugar, milk, vegetable oil and salt. Adding the sifted flour in portions, mix the dough with a whisk or with a mixer so that there are no lumps.

You should get a homogeneous, liquid dough.

Bake pancakes in a well-heated pan on both sides until golden brown.

You will get about 10-13 pancakes.

Wash chicken liver, pat dry. Grate the carrots, cut the onion into cubes, and then fry until tender in vegetable oil. Remove the vegetables from the pan, and fry the chicken liver in the same oil for 10 minutes, stirring occasionally (the main thing is not to overcook the liver so that it does not become dry). Salt, pepper. Combine vegetables and chicken liver, add butter and grind with a blender until smooth. Cool the cooked liver filling for pancakes.

Place a tablespoon of filling on each pancake.

and carefully wrap it with an "envelope".

Using a brush, lightly grease the pan with vegetable oil. Place the pancakes in the pan seam side down and fry until golden brown.

Then turn the pancakes over and fry on the other side.

Appetizing pancakes stuffed with chicken liver are ready.

Delicious pancakes with liver filling served warm with sour cream.

Bon Appetit!

Thin and tender pancakes are not only quick to prepare, but also a hearty dish. And in combination with all kinds of fillings, it can be varied almost endlessly: it can be an exquisite version with red caviar, thinly sliced lightly salted salmon, sweet cottage cheese and honey, all kinds of minced meat, jam or chocolate.

The filling can be chosen so that the pancakes are to the taste of all guests and households. The liver is one of the most tender options for meat filling for pancakes. To prepare this dish, it is better to opt for beef or chicken liver, as pork has a rather specific taste.

Ingredients

Recipe for liver pancakes

In a suitable dish, break the eggs, add sugar, salt, gradually pour in the milk. Stirring thoroughly, add flour. It is most convenient to mix the dough with a whisk or mixer at low speed. Pour in vegetable oil and stir the dough again. As a result, it should have a consistency resembling liquid sour cream. Set the dough aside for 20 minutes.

Heat up a frying pan and brush with a little vegetable oil. Dial 0.5 ladle of dough and pour, trying to distribute it over the bottom of the pan. Fry the pancake on both sides - very quickly, until a light golden color is formed. Repeat the action until all the dough is used. Leave the pancakes to cool.
Do not take pork liver for pancakes - not everyone likes its taste! Pour beef liver with plenty of cold water, soak for 25 minutes. Thoroughly clean from films and bile ducts. Cut into small pieces. Coarsely grate the carrots, finely chop the onion and fry in vegetable oil, stirring occasionally, for 10 minutes. Add chopped liver to the pan and leave on fire for another 25 minutes.

Remove from heat and stir in chopped parsley. Salt, add spices. Scroll the mixture in a meat grinder until smooth, mix again. On each pancake lay out the stuffing from the liver with vegetables. Roll up so that the filling does not spill out. Pour vegetable oil into a frying pan, put on medium heat and fry pancakes on both sides.

Appetizing ruddy pancakes are already good on their own, but their taste is definitely not spoiled by an excellent filling. And even vice versa. Especially if this is not a simple filling, but a tender, airy liver with onions and carrots. These pancakes with liver can be served as a full meal at the dinner table, sprinkled with sour cream or mushroom sauce.
Pork liver, beef, chicken are perfect for minced meat. The only thing to remember is that on the surface of the beef liver there is a thin, but rather elastic transparent film, which must be removed before cooking. Pork and chicken liver do not require any additional manipulations.
To diversify the taste of the dish, you can add a hard-boiled chicken egg to the liver. Rice, previously boiled in salted water until soft, will also be a great addition. And mushrooms fried in butter go well with the liver.
So, let's start cooking pancakes from the liver pate.

Taste Info Pancakes

Ingredients

For pancakes:
Milk - 600 ml;
Salt - 1 tsp;
Sugar - 2 tsp;.
Wheat flour - 300 g;
Eggs - 3 pcs.;
Vegetable oil - 3 tablespoons;
For filling:
Liver - 400 g;
Onion (large) - 1 pc.;
Carrots - 1 pc.;
Vegetable oil - 4 tbsp. (for frying);
Salt;
Spices (black and red ground pepper, nutmeg, etc.).

How to cook pancakes with liver pate

Let's start with the pancake filling. But first, put a frying pan on the fire so that it warms up well beforehand and the liver pieces do not stick to the bottom during frying. Now rinse the liver thoroughly, remove excess veins and cut into thin (about 1 cm) slices. Pour 2 tablespoons of refined vegetable oil into a hot pan and send the liver. You need to fry the slices on a fairly high heat and not for long, only 5-6 minutes on each side. Moreover, they browned one barrel, turned it over to another, covered it with a lid and held the liver for about 5 minutes on the stove. How to check the readiness of the liver? Poke one piece with a knife or fork, if clear juice stands out, then it's ready!

Next, chop the peeled onions and carrots into cubes or half rings. Carrots can be grated. Fry vegetables for 10 minutes in vegetable oil.

Mix liver with browned vegetables. Pass everything together through a meat grinder. It turned out a tender liver pate. Add salt to taste and seasonings. Pancake filling is ready!

It's time to prepare the base of the dish - thin, ruddy pancakes. The recipe is simple and classic. Combine eggs, salt, sugar, half the norm of milk (300 ml). Whisk the mixture well. Gently, while stirring, add flour. Make sure no lumps form.

Pour the remaining milk into the thick dough, add the butter. Thoroughly mix the ingredients again. It turned out a pouring dough, a little thinner than on pancakes.

A frying pan for frying pancakes can be greased in the old fashioned way with a piece of fresh lard strung on a fork. This method is very good - pancakes do not stick to the bottom of the pan, they turn out to be completely non-greasy, and lard gives a subtle delicious flavor to the finished products.

Fry pancakes on both sides until golden brown.

Next, on each pancake, you need to apply a thin layer of minced liver.

Fold the pancake in half, and then roll it into a triangle.

In conclusion, stuffed pancakes are recommended to be warmed up, after lubricating their surface with butter. It is enough to hold the dish for 15 minutes in the oven, turning on the temperature of 200 degrees.

Also, pancakes can be rolled up in a different tube, for this, put the filling on the edge of the pancake, roll it up and cut off the edges.