Openwork pancakes with minced meat

These stuffed openwork pancakes with minced meat will decorate any table. You will be married to them, if they have not yet taken!

Cooking time 40 minutes


Milk 3.2% fat. 1 l

Flour 300-350 g

Eggs 2 pcs

Vegetable oil 5-7 tbsp. l.

Fast-acting dry yeast 1 tsp.

Sugar (sand) 1 tsp

Salt 1/2 tsp

Minced meat (for filling) 400 g

Onion (for filling) 1 pc

Vegetable oil (for filling) 2 tbsp. l.

Salt (for filling)

Pepper (for filling)


Dilute yeast with sugar in warm milk (200 ml).

Wait for the yeast to "swell".

Sift flour into a large bowl, add yeast to it.

Add the remaining warm milk and salt.

Place the bowl in a warm place.

When the dough comes up and starts to bubble a lot, add eggs and vegetable oil.

Mix well and wait another 30 minutes.

Bake openwork pancakes in a preheated pan (grease a little with vegetable oil).

Prepare minced meat, peel onions.

Fry finely chopped onions and minced meat in a preheated pan with the addition of oil.

Season with salt and pepper the fried minced meat. Fry over medium heat until cooked through.

Put some of the filling on the pancake.

Wrap in an envelope.

Place the stuffed pancakes on a platter and sprinkle with finely chopped dill.

Openwork pancakes with minced meat are ready. Can be served at the table.

Bon appetit!