Ukrainian Nalysnyky (Savory With Dill)

Here is a different way to make the crepes. This crepe uses baking powder. Cook the crepes until top is just dry before you flip over and cook on the other side for a few seconds. Since I did not have cottage cheese I used Ricotta cheese. I did not have sweet cream so I used Carnation Evaporated milk to cover first layer of pancakes.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 2  eggs, well beaten
• 1 1⁄2 cups milk
• 1  tablespoon sugar
• 1⁄4 teaspoon vanilla
• 1 1⁄4 cups all-purpose white flour
• 1 1⁄2 teaspoons baking powder
• 1⁄4 teaspoon salt
• 1  teaspoon  oil

• CHEESE FILLING

• 2  cups cream-style cottage cheese
• 2  eggs, well beaten
• 1⁄4 teaspoon salt
• 1  tablespoon sugar
• 1  tablespoon  chopped dill
•  sweet cream, to pour over pancakes (just to cover in one layer)

Directions

1. TO MAKE THE BATTER, mix eggs, milk, and 1 Tablespoon sugar together.
2. Add vanilla and oil.
3. Sift flour, baking powder and salt together and add to milk mixture, stirring until smooth.
4. Using a greased frying pan, fry the batter into thin pancakes like you would do crepes using 1/4 cup of batter per crepe.
5. Use a 7 inch non-stick crepe pan or any non-stick pan of that size.
6. Swirl the batter around to cover pan.
7. I use a brush to lightly brush pan each time with oil or butter.
8. TO MAKE THE FILLING, mix cottage cheese, eggs, salt, 1 Tablespoon sugar and dill.
9. Spread over each pancake with filling about 2 tablespoons and roll up like a jelly roll.
10. Arrange on a well buttered casserole, and pour sweet cream over nalysnyky.
11. Bake at 300 F, for 35 minutes. Uncover towards the end so that they will brown a little. Serve with sour cream. Makes about 12 nalysnyky.
12. For dessert Nalysnyky leave out the dill in the cottage cheese and add a bit more sugar to taste if you wish.
13. Wheatland Bounty.