Filled pancakes recipe for freezing

Preparing the base

First you need to prepare the pancakes themselves, for them you will need:

flour - 1.5 tbsp;
water - 500 ml;
3–4 chicken eggs;
salt - 1/3 tsp;
sugar - 2 tbsp. l.;
vegetable oil - 3 tbsp. l.

In a deep bowl, beat eggs, salt, sugar and water.
Gradually add flour, stirring constantly. If the mass is too thick, you can add a little water.
Pour in vegetable oil, stir and leave for 5 minutes.
Grease the pan with vegetable oil (you only need to do this once at the beginning of frying).
Bake pancakes for 1–1.5 minutes on each side until golden brown.

The dough should be liquid so that the pancakes turn out thin and do not break. But you don’t need to make them almost transparent, otherwise the filling won’t stay inside. Excellent pancakes are made with mineral water. For a richer taste, you can add milk to the dough.

Yeast pancakes

Yeast pancakes made with milk are best suited for freezing . They do not tear, remain elastic and always turn out fluffy and full of holes.

Ingredients

1 tsp. dry yeast
250 g flour
500 ml milk
2 eggs
2 tbsp. l. vegetable oil
1 tbsp. l. Sahara
0.5 tsp. salt
vegetable oil for frying

To make pancakes work well, choose high-quality yeast . Dry ones can be replaced with fresh ones, and vice versa: 15 g of fresh compressed yeast is equivalent to 1 tsp. dry.

Preparation

Heat 200 ml of milk and dissolve sugar in it. Add yeast and leave in a warm place. While the yeast is rising, prepare the dough.
Grind the eggs with salt and vegetable oil. Then mix them with suitable yeast. Add flour in small portions. Mix thoroughly so that there are no lumps.

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Cover the dough with film and place in a warm place. When the dough increases in size, add the remaining heated milk and mix everything carefully.

Pour the dough in a thin layer into a frying pan greased with vegetable oil. When holes form on the surface of the pancake, turn it over to the other side.

Once the pancakes have cooled, wrap them tightly in a plastic bag. In this form they will remain fresh for 2-3 days. For long-term storage, freeze pancakes in portions. Stack them, brushing each pancake lightly with melted butter. Then wrap tightly with cling film.

This way, after defrosting, the pancakes won’t stick together or break. Heat them in the microwave or oven and they will taste like they were just cooked. It is better to freeze filled pancakes in a container.

The shelf life of food in the freezer is by no means infinite. This is especially true for all meat products. Pancakes with filling can be stored for 2-3 weeks, without filling - no more than 3 months. Re-freezing food is not recommended.

Why ideal? The fact is that they cannot be spoiled and they are eaten immediately even without fillings. How do you cook thin pancakes? Write us your successful recipe in the comments.

Making pancakes with meat at home and then freezing them.

Which filling should you choose?

Which pancake batter do you prefer?

What points should you consider when making frozen empanadas at home?

Preparing homemade semi-finished products is a considerable saving of money, effort and psychological health (I’m joking a little). Everyone wants to come home from work or school and eat something, so to speak, “quickly.” So sometimes you look in the freezer, and there are spring rolls, whatever your choice! It is much easier to heat up and bring ready-made home-cooked food to the required conditions than to stand at the stove after a tiring day at work and start frying, steaming and stewing (and salting).

Use your usual dough recipe for thin lacy pancakes, but bake them until they are medium golden brown: don't overdry, overcook, or overbake. Let cool and fill them with delicious meat filling. For these purposes, the filling is taken from ready-made meat. The options for these fillings are:

Fried minced meat with onions. (ah, yum-yum)
Fried minced meat with onions and carrots. (“aesthetic “yum”)
Boiled meat, which then needs to be finely chopped (or sliced) and fried with carrots and spices. (fragrant “yum”)

⊛Attention: More complex option, be careful:

Boil the rice separately.
Fry onion, minced meat, add spices.
Combine rice and meat, add a piece of butter.

And tiny details:

We fill the pancakes, separate them into two pieces using cling film. This is necessary in order to get a portion of pancakes, and not to defrost everything at once. And we put this entire woodpile in a container. All that's left to do is freeze it.