Ukrainian Cottage Cheese Crepes (Nalysnyky)
makes 6 crepes
Quite often I make the crepes only and serve them in place of pancakes for breakfast.
Crepes
2 eggs (beaten)
¾ cup milk
¼ cup water
¾ cup all-purpose flour
½ tsp. salt
1 tsp. sugar
1 tbsp. vegetable oil for frying
9-inch non-stick crepe pan
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n a medium bowl, beat eggs. Stir in milk and water. Combine flour, salt and sugar, then whisk into egg mixture until free of lumps. Tip: A blender can be used to make the batter.
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Let rest 20 minutes on the counter (or overnight in frig).
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Heat fry pan over medium heat - little higher initially.
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Brush pan lightly with oil before making each crepe. Keep a small dish of oil handy for this purpose.
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Stir batter. Pour 1/3 cup batter into hot pan - tilt and swirl to coat bottom evenly. Cooks quickly.
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Fry until top appears firm - about 30 seconds. Loosen sides and peek to see if golden. Ease spatula under and flip over. Continue to cook a few seconds more until slightly golden. Transfer to plate.
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Prepare filling and assemble or freeze crepes until needed (insert wax paper between layers).
Cottage Cheese Filling - Savory
1 3/4 cups (454g) small curd cottage cheese, farmer’s cheese or ricotta cheese
2 tbsp. chopped fresh dill to taste
1 egg or two egg yolks
1 tsp. sugar to taste
1/4 tsp. salt
1/4 cup melted butter (topping)
1/4 cup warmed half and half cream (topping)
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In small bowl, mix cheese, egg, salt, sugar and optional dill with fork until blended. (Add a little cream if cheese is too dry.)
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Spread 1/3 cup of filling over surface staying away from edges.
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Fold both sides in. Roll like jelly roll.
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Place in buttered 8 x 8 pan. Drizzle butter over top.
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Cover with aluminum foil.
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Bake in 350 degrees oven for 10 minutes. Remove foil and pour warmed, half and half cream over Nalysnyky. Recover and return to oven and bake until liquid bubbles, about 20 minutes.
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Remove foil and cool slightly before eating.
Mushroom/Spinach/Feta Cheese Crepes - Savory
½ cup finely chopped onion (1/2 medium onion)
1 - 2 tbsp. garlic butter (for frying)
1 tbsp. minced garlic (1 - 2 large cloves)
10 medium mushrooms, sliced (or 10 oz. can sliced mushrooms, drained)
1 pkg. (142g/5 oz.) baby spinach, rinsed, stems removed
3/4 cup (.154kg) feta cheese, crumbled
1 tsp. lemon juice
2 tbsp. melted butter (for top)
Using large pan, fry onions in garlic butter until clear - medium heat.
Add garlic, cook 1 minute. Add mushrooms fry 5 – 10 minutes.
Add spinach a handful at a time and cook until wilted before adding the next handful.
Once all the spinach is wilted, remove from pan and place in a bowl. Cool slightly, then mix in feta cheese and lemon juice.
Divide into six equal portions and prepare crepes as above.
Drizzle melted butter on top (no cream), cover, and bake at 350 until heated through, 25 - 30 minutes.
Alternatively, these can be pan fried in butter instead of baking.
Baba’s Sweet Filling Version
1 3/4 cups (454g) small curd cottage cheese, farmer’s cheese, or ricotta cheese
1 egg yolk
2 tbsp. sugar to taste
1/4 tsp. vanilla
1/8 tsp. cinnamon (optional)
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Mix together. Place a thin strip of filling across the crepe.
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Fold in sides and roll.
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Fry in butter until heated through or drizzle melted butter on top, cover, and bake at 350 degrees 20 - 30 minutes until heated through.
Crepes (to go with sweet filling)
3 eggs (beaten)
1 cup milk
3 tbsp. water
¾ cup flour
½ tsp. salt
1 tsp. sugar
¼ tsp. vanilla
Mix and fry the same as for crepes above.
About
Patricia Caine (nee Rusnak) is originally from Thunder Bay, ON. Both her parents came to Canada from the Ukraine. She has put these recipes together as a tribute to her parents, for her family and Canada's 150th.
Contact
the.rusnaks.recipes@gmail.com
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2024