Savory Pancakes — Filling Ideas

They can be filled with boiled and drained spinach mixed with crumbled cheese and a little béchamel sauce. You can arrange them in a small baking dish, pour over béchamel sauce, sprinkle with breadcrumbs and a few knobs of butter, and bake them in the oven.

Another filling: ham and mushrooms, cut into pieces and braised in butter or oil, with a little salt and black pepper. Fill the pancakes, pour béchamel sauce over them, sprinkle with grated kashkaval, breadcrumbs and pieces of butter, and bake until golden.

A tasty filling is fried veal mince, to which you add a little grated onion, black pepper and salt, grated kashkaval and béchamel sauce. Arrange in a round baking dish: a pancake, a layer of filling, another pancake — eight to ten in all, pour béchamel sauce over the top, grate over kashkaval, dot with pieces of butter and bake.

Cold pancakes (eight to ten) can be arranged on a round plate lined with green lettuce leaves or fresh cabbage cut into long strips. Spread the first one with mayonnaise, scatter over chopped hard-boiled eggs, cover with a second pancake, then more mayonnaise, ham cut into strips, another pancake on top, mayonnaise, cold braised mushrooms, a pancake, mayonnaise, tomato slices, and continue the same way to the last pancake.