Nalysnyky (Lynn's Blintz)
photo by less2saw
- Ready In:
- 50mins
- Ingredients:
- 13
- Yields:
-
12 blintzes
ingredients
-
Crepe
- 177.44 ml flour
- 2.46 ml salt
- 4.92 ml baking powder
- 14.79 ml fine sugar
- 2 eggs, beaten
- 157.80 ml milk
- 118.29 ml water
- 2.46 ml lemon zest
-
Filling
- 118.29 ml dry curd cottage cheese, smooth
- 1 egg yolk
- 4.92 ml soft butter
- 14.79 ml sour cream
- melted butter
directions
- Sift the first four ingredients together and make a well in it.
- Beat the egg with the milk, water and lemon zest. Add this to the dry ingredients and stir well. The mixture will be lumpy.
- Butter a small fry pan (or crepe pan if you have one) and using a small gravy ladel (equal to about 2 tablespoons) to portion the batter, pour out about a small crepe. Swirl the pan to thin the crepe out and make about a 6" diameter.
- Fry over medium heat until the top of the crepe dries out and there is a slight color on the bottom side. Flip the crepe as you would a pancake.
- As the crepes cook, stack them on a plate and cover them with a clean towel so as to keep them from drying out.
- Blend the filling ingredients together and mash them with the back of a spoon to ensure that the cottage cheese is smooth.
- Spread the filling onto the crepe as you would when spreading a sandwich with butter (about 1 - 1 1/2 tablespoon of filling/crepe).
- Roll the crepes up, cut them in 1/2 and layer them in a small buttered casserole.
- Brush each layer with melted butter.
- Cover and bake at 250F for 30 minutes.
- My MIL added a yolk to her crepe, and used all milk as the liquid. She also finely chopped onion and dill into the filling. She served this with a rich mushroom sauce. Yum! and completely different again!
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RECIPE SUBMITTED BY
less2saw
Canada
Mother to three boys, grandmother to three boys. Enjoying every minute of every day. Healing, and learning to live well.