Prep 25 mins
Cook 20 mins
This is an original Ukrainian recipe for their Nalysnyky - pronounced: Nah-less-knee-key. A very tasty roll up.
- 4 large eggs
- 1 cup whole milk, homogenized
- 6 tablespoons cold water
- 1 cup all-purpose flour
- 1⁄2 teaspoon salt
- 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
- 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.
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.
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.