Stuffed Pancake Rolls

Original, beautiful, for every day and for holidays! Pancake rolls with filling — a recipe for a simple but effective snack. The filling is similar to everyoneʼs favorite Japanese dish and is wrapped in traditional Russian pancakes. The combination is not ordinary, but very tasty!
cook time: 1h 40 min
Ethan Rowley
Stuffed Pancake Rolls

Nutrition Facts (per serving)

183
Calories
14g
Fat
11g
Carbs
11g
Protein

Ingredients (8 portions)

For pancakes:

Wheat flour 100 g
Milk 500 ml
Eggs 3 pc
Potato starch 4 tbsp
Sugar 1 tbsp
Vegetable oil 1 tbsp
Salt to taste

For filling:

Cream cheese 300 g
cucumbers 1 pc
Salmon 300 g
Greenery to taste

Recipe instructions

Step 1

Step 1
How to make spring rolls? Prepare your food. First up for the pancakes. Milk of any fat content is suitable, eggs of category C1, flavourless, refined vegetable oil. Potato starch is needed to make the pancakes more elastic and not tear when folded.

Step 2

Step 2
Beat the eggs into a bowl, add sugar and salt. Whisk them until smooth.

Step 3

Step 3
Heat the milk until warm — the flour will dissolve better in the warm liquid. Pour half the total amount of milk into the egg mixture and mix with a whisk.

Step 4

Step 4
Sift flour and starch. It is important to sift the flour to saturate it with oxygen. Then the baked goods will turn out airy and rise well during baking.

Step 5

Step 5
Begin pouring the flour into the egg-milk mixture in portions, whisking well after each addition. You should get a homogeneous dough without lumps.

Step 6

Step 6
Pour in the remaining half of the milk and stir. At the end, add a tablespoon of vegetable oil. It will help prevent pancakes from sticking when frying.

Step 7

Step 7
Heat a pancake pan over high heat (I have a non-stick pan). Lubricate it with a drop of odorless vegetable oil. Using a ladle, pour the dough into the middle of the pan and, rotating it in a circle, distribute it evenly over the entire bottom.

Step 8

Step 8
Fry the pancake until browned, then turn it over to the other side and also fry until golden brown. Remove the finished pancake to a plate. Fry pancakes using all the dough in this way. There is no need to grease the pan anymore.

Step 9

Step 9
From this amount of dough I got 11 pancakes d18cm. They are a little denser than usual due to the starch. Cool the finished pancakes completely.

Step 10

Step 10
Prepare the ingredients for the filling. I will use lightly salted salmon, cucumber and cream cheese. You can also add avocado, caviar, any red fish, and herbs.

Step 11

Step 11
Wash the cucumber and cut off the ends. The skin, if it is not rough, damaged or bitter, does not need to be cut off. Cut the cucumber into thin long strips

Step 12

Step 12
Also cut salmon (or other red fish) into strips.

Step 13

Step 13
Take the pancake and spread a thin layer of cream cheese on it, leaving a little space on one edge. Suitable cheeses include Almette, Cremette, and Violetta. If you are using herbs, sprinkle them on top of the cheese.

Step 14

Step 14
Place strips of cucumber and fish (or other filling ingredients) on the pancake closer to the completely greased edge. If the length of the cucumber or fish is not enough to cover the entire width, then supplement them with other pieces so that the filling goes from edge to edge.

Step 15

Step 15
Roll the pancake into a roll.

Step 16

Step 16
Stuff all the pancakes this way. Put them in the refrigerator for an hour — this will make them easier to cut.

Step 17

Step 17
Cut the pancakes into rolls about 3 cm wide.

Step 18

Step 18
Place them on a plate. For convenience, you can fasten each roll with a toothpick or skewer. Serve the rolls to the table; you can decorate them with herbs. Bon appetit!

Additional rubrics

Related recipes