Pancakes, of course, are an extraordinary thing in and of themselves. But the abundance of fillings and spreads for pancakes makes eating them a real culinary feast not only on Shrovetide.

Meat filling

8-10 servings

For the meat filling, you can use other parts of the meat carcass, as long as it contains at least 10% fat.

Curd filling with raisins

6-8 servings

In advance, 12-24 hours in advance, pour 100 g of small raisins with lemon juice so that the raisins are covered. Add lemon zest, stir, cover with plastic wrap and leave at room temperature. Whisk with an immersion blender or rub 400-500 g of fat cottage cheese with 120 g of powdered sugar through a fine sieve. Mix with lemon raisins (if liquid remains, use it, for example, for tea or compote). This is a filling for thin wheat pancakes.

If the curd is very wet, it is better to put it in a towel and hang it like a bag - let the excess liquid drain.

Red fish spread

6 servings

Line a bowl with a waffle tea towel, put in it 500 g sour cream, 15–20% fat, mixed with a pinch of sea Collect the ends of the towel in a bag and hang over a bowl for 2-3 hours. Finely chop 200 g of any red fish - salted or smoked. Mix with weighed sour cream, season with black pepper and finely chopped dill. Serve with any pancakes.

Cheese spread with tarragon

6 servings

Remove the leaves of 2 sprigs of tarragon from the stems. Crush and peel 2 garlic cloves. Put tarragon and garlic in a mortar, sprinkle with salt and crush into a gruel. Mix the resulting gruel with 300 g of soft cream cheese until smooth. Whisk 200 ml of the fattest cream into a fluffy foam. Gently mix cream with cheese and season with pepper. Serve with yeast pancakes.

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Herring oil

8 servings

Soften 200 g of butter to room temperature in advance. Take 300 g of unflavored spiced herring fillet and cut into small pieces. Crush a couple of allspice peas with a pinch of salt in a mortar as fine as possible. Continuing to crush, add herring in portions - you should get a paste. Use a fork or wooden spoon to combine soft butter with 2-3 tbsp. l. olive oil, then gradually add the herring paste. Stir until completely homogeneous, if desired, rub through a sieve. Let it harden a little in the refrigerator and serve with buckwheat or rye pancakes. Try to make a heroic effort on yourself - buy not fillets for herring oil, but a whole herring Iwashi, but larger. It will turn out so delicious!

Read the best pancake recipes in the Gastronom magazine and on the gastronom.ru website.