Nalysnyky (Ukrainian Crepes)
"This is an original Ukrainian recipe for their Nalysnyky - pronounced:
Nah-less-knee-key.
A very tasty roll up."
photo by Rose Anne B.
- Ready In:
- 45mins
- Ingredients:
- 12
- Yields:
-
12 crepes
ingredients
-
crepe
- 4 large eggs
- 1 cup whole milk, homogenized
- 6 tablespoons cold water
- 1 cup all-purpose flour
- 1⁄2 teaspoon salt
-
cheese filling
- 2 cups cottage cheese
- 2 large egg yolks
- 2 tablespoons whipping cream
- 1⁄4 teaspoon salt
- 1 teaspoon chopped fresh dill weed or 1/2 teaspoon dried dill weed
- 1⁄8 cup butter (for frying)
- 1⁄4 cup butter, for dotting
directions
- TO MAKE CREPES.
- In a bowl, using a hand held electric mixer, beat eggs until light and fluffy.
- Add milk, water, flour and salt and beat until all ingredients are incorporated and batter is smooth.
- Heat a 6 inch frying pan on medium heat.
- Butter the pan lightly and pour about 1/4 cup of batter into the pan, swirling the pan until the batter spreads evenly in the pan.
- Cook crepes on medium heat for about 1 minute or until lightly browned.
- Bake on 1 side only, do not turn over.
- Continue to cook the crepes, buttering the frying pan each time.
- Place the cooked crepes on a platter and keep warm in the oven at 250°F.
- TO MAKE CHEESE FILLING.
- Place the cottage cheese in a cheese cloth and squeeze out as much moisture as possible.
- Transfer the cheese to a mixing bowl.
- Add egg yolks, cream salt, and dill weed and mix to blend well.
- Remove warmed crepes from the oven and increase oven temperature to 350°F.
- Separate and place 1 crepe with the brown side down on a smooth surface.
- Spoon about 1 heaping tablespoon of cheese filling near one edge of the crepe.
- Start rolling the crepe over the filling, tuck in each side to prevent the filling from falling out, and continue to roll.
- Continue to fill and roll the remaining crepes.
- Place the finished nalysnyky into a lightly buttered 13 inch by 9 inch oven proof casserole dish in layers.
- Dot each layer with some butter.
- Bake in preheated 350 F oven for 20 minutes.
- Serve hot with melted butter, a dollop of sour cream or yogurt.
Questions & Replies
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How many servings are in this recipe? The nutrition info says 1 but I find that difficult to believe!
Reviews
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I've made these a few times but instead of squeezing creamed cottage cheese I mix equal parts of creamed with dry curd and VOILA also I love the dill in it. Also instead of the whipping cream I use half and half.
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I have made this recipe a couple of times. it reminds me of visiting with my cousin Leta and her dad my Uncle Bill. delicious and full of protein so is good for you too.
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I am an experienced chef, but it's my Ukrainian-born mother-in-law who is the blintze specialist! This is a very authentic recipe and the results are perfect. The only problem is that the quantity of crepes/filling shown (26) is off by a factor of two. Just looking at the quantities for the crepe batter, I knew this would only make about a dozen crepes . . . four eggs = 1 cup, 1 cup of flour = 1 cup, 6 Tbsp of water = 3 ounces. At best, this is going to make 3 cups of batter, divided by 1/4 cup = 12. That's exactly what I made, 12 crepes (the crepes are tender, but I would thin out the recipe just a bit with 1/2 cup of water instead of 6 Tbsp. Following the filling recipe, and using homemade ricotta instead of cottage cheese (but omitting the dill), I had more than enough filling for 12 crepes, but probably no more than enough for about 15-16. I took off one star for the portions misinformation, otherwise this is a 5-star recipe . . . as good as those my 89-year-old mother-in-law makes. We serve ours with sour cream and strawberry jam. -
I love these thing. My Grandma makes them but instead of normal cottage cheese she uses dry cottage cheese. Saves having to squeeze out the moisture. She also uses green onion and no dill. Yummy -
Great recipe. Uses more eggs than others and it made a great difference. I recommend sifted flour but it really doesn't matter that much. I did not get as many crepes as recipe says but then I make them thicker anyway.
RECIPE SUBMITTED BY
William Uncle Bill
Burnaby,, B.C.
I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%.
From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals.
I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ.
I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.
