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Pancake Rolls with Filling

Striking, pretty, and perfect for both everyday meals and celebrations! These pancake rolls are an easy but impressive appetizer. The filling tastes like the sushi everyone loves, but here it's wrapped in classic thin crepe-style pancakes. It's an unexpected combination — and a really tasty one!

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Pancake rolls with filling
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 31 % 11 g
Fats 39 % 14 g
Carbohydrates 31 % 11 g
180 kcal
GI: 50 / 0 / 50

Cooking method

  1. Step 1:

    Step 1

    How do you make pancake rolls with filling? Gather your ingredients, starting with the ones for the pancakes. Any fat content of milk works, along with large eggs and refined, odorless vegetable oil. The potato starch is what makes the pancakes more pliable so they won't tear when you roll them.

  2. Step 2:

    Step 2

    Crack the eggs into a bowl and add the sugar and salt. Whisk until smooth.

  3. Step 3:

    Step 3

    Warm the milk until lukewarm — flour blends in more easily with warm liquid. Pour half of the milk into the egg mixture and whisk to combine.

  4. Step 4:

    Step 4

    Sift the flour and starch together. Sifting aerates the flour, so the pancakes come out light and rise nicely as they cook.

  5. Step 5:

    Step 5

    Add the flour to the egg-and-milk mixture a little at a time, whisking well after each addition. You want a smooth, lump-free batter.

  6. Step 6:

    Step 6

    Pour in the remaining half of the milk and stir. Finish with a tablespoon of vegetable oil, which helps keep the pancakes from sticking as they cook.

  7. Step 7:

    Step 7

    Heat a crepe pan over high heat (mine is nonstick). Wipe it with a drop of odorless vegetable oil. Ladle batter into the center of the pan and swirl it in a circle to spread it evenly across the bottom.

  8. Step 8:

    Step 8

    Cook the pancake until browned, then flip and brown the other side. Slide the finished pancake onto a plate. Cook the rest of the batter the same way — you won't need to re-oil the pan.

  9. Step 9:

    Step 9

    This amount of batter made me 11 pancakes about 7 inches (18 cm) across. They're a little denser than usual because of the starch. Let the finished pancakes cool completely.

  10. Step 10:

    Step 10

    Prep the filling ingredients. I'm using lightly salted salmon, cucumber, and cream cheese. You can also add avocado, caviar, any red fish, or fresh herbs.

  11. Step 11:

    Step 11

    Wash the cucumber and trim off the ends. If the skin isn't tough, damaged, or bitter, you can leave it on. Cut the cucumber into thin, long strips.

  12. Step 12:

    Step 12

    Cut the salmon (or other red fish) into strips as well.

  13. Step 13:

    Step 13

    Take a pancake and spread it with a thin layer of cream cheese, leaving a bit of bare space along one edge. A soft spreadable cream cheese works well. If you're using fresh herbs, sprinkle them over the cheese.

  14. Step 14:

    Step 14

    Lay the cucumber and fish strips (or your other fillings) near the fully spread edge of the pancake. If a single strip of cucumber or fish doesn't span the whole width, fill in with extra pieces so the filling runs edge to edge.

  15. Step 15:

    Step 15

    Roll the pancake up tightly.

  16. Step 16:

    Step 16

    Fill and roll all the pancakes this way. Chill them in the refrigerator for an hour — it makes them much easier to slice.

  17. Step 17:

    Step 17

    Slice the rolls into pieces about 1 inch (3 cm) wide.

  18. Step 18:

    Step 18

    Arrange them on a plate. For easy handling, secure each roll with a toothpick or small skewer. Serve the rolls, garnished with fresh herbs if you like. Enjoy!

  • Always wash eggs before using them — even a shell that looks clean can carry harmful bacteria. A food-safe wash and a brush work best.
  • Sifting the flour aerates it, so the pancakes come out light and rise nicely as they cook.
  • Note: the wrong pan can ruin even the best recipe. For all the details on choosing the perfect skillet for different dishes, read here.

Caloric content of the products possible in the composition of the dish

  • Fresh cucumbers - 15  kcal/100g
  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Steamed salmon - 197  kcal/100g
  • Boiled salmon - 189  kcal/100g
  • Fresh salmon - 140  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Cream cheese with 50% fat content - 349  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • Potato starch - 300  kcal/100g

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