Nalysnyky Food

NALYSNYKY (UKRAINIAN CREPES)

Steps:

• 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.

NALYSNYKY (CREPES)

Steps:

• Mix the milk, whisked eggs, and flour well.
• Add the salt and make sure there are no lumps. Note: You can use water instead of milk too.
• Place a lump of butter into your very hot frying pan. Pour in the batter and swirl the batter around so that it spreads evenly around the pan. Fry lightly on both sides.
• Mix the filling: farmer's cheese, eggs, sugar, and salt. If you like a smooth texture, process the farmer's cheese in a food processor.
• Leave it as it is if you don't mind cheese lumps.
• Spread the filling onto the crepe and fold it. In Ukraine, sweet crepes are normally folded into rolls, not envelopes
• You can go either way afterwards: leave the rolled crepe as it is or cover it in whisked egg and fry it once again. The former version is served cold, and the latter one is served hot.
• Serve nalysnyky with sour cream and jam, honey, fresh berries or banana slices.
• Serve nalysnyky with sour cream and jam, honey, fresh berries or banana slices.
• Alternatively, you may opt for the apple and cinnamon filling.
• To prepare this filling, grate apples coarsely and sprinkle them generously with cinnamon and sugar.
• Mix well and leave in a large bowl for 10-15 minutes. Press any excess moist out to ensure that the mixture does not tear the crepe.

UKRAINIAN NALYSNYKY (SAVORY WITH DILL)

Steps:

• TO MAKE THE BATTER, mix eggs, milk, and 1 Tablespoon sugar together.
• Add vanilla and oil.
• Sift flour, baking powder and salt together and add to milk mixture, stirring until smooth.
• Using a greased frying pan, fry the batter into thin pancakes like you would do crepes using 1/4 cup of batter per crepe.
• Use a 7 inch non-stick crepe pan or any non-stick pan of that size.
• Swirl the batter around to cover pan.
• I use a brush to lightly brush pan each time with oil or butter.
• TO MAKE THE FILLING, mix cottage cheese, eggs, salt, 1 Tablespoon sugar and dill.
• Spread over each pancake with filling about 2 tablespoons and roll up like a jelly roll.
• Arrange on a well buttered casserole, and pour sweet cream over nalysnyky.
• 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.
• For dessert Nalysnyky leave out the dill in the cottage cheese and add a bit more sugar to taste if you wish.
• Wheatland Bounty.