Ukrainian Cottage Cheese Crepes (Nalysnyky)
​makes 6 crepes
2017 - Canada’s 150th                                                                                                                                                                   submitted by Auntie Pat
Served not only at Ukrainian Christmas and special occasions, but anytime there was a craving.  They can be baked or fried in butter. The cheese filling can be savory or sweet. 
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
  • In 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.
  • Let rest 20 minutes on the counter (or overnight in frig).
  • Heat fry pan over medium heat - little higher initially.  
​
  • Brush pan lightly with oil before making each crepe.  Keep a small dish of oil handy for this purpose.
  • Stir batter.  Pour 1/3 cup batter into hot pan - tilt and swirl to coat bottom evenly.  Cooks quickly.  
  • 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.  
  • 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 tsp. chopped fresh dill to taste (optional)
1 egg or two egg yolks
1 ½ tsp. sugar
1/2 tsp. salt
¼ cup melted butter (topping)
​¼ cup warmed half and half cream (topping)
​
  • In small bowl, mix cheese, egg, salt, sugar and optional dill with fork until blended.  (Add a little cream if cheese is too dry.)
  • Spread 1/3 cup of filling over surface staying away from edges.  
  • Fold both sides in.  Roll like jelly roll.
  • Place in buttered 8 x 8 pan.  Drizzle butter over top.
  • Cover with aluminum foil.  
  • 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.  
  • Remove foil and cool slightly before eating.

Mushroom/Spinach/Feta Cheese Crepes - Savory
 ½ medium onion, finely chopped
garlic butter
1 large clove garlic, minced
1 can sliced mushrooms, drained (or fresh)
1 pkg. baby spinach (about 3 cups), washed with stems removed
.154kg feta cheese (about ¾ cup), crumbled
1 tsp. lemon juice
  •  Fry onions in garlic butter until clear.  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 cup of spinach.
  • Once all the spinach is wilted, remove from pan and place in a bowl.   Mix in feta cheese and lemon juice. Season to taste. Note:  Feta has a lot of salt so taste first before adding more salt.  
  • Divide into six portions and prepare crepes as above.  
  • Top with a little melted butter (no cream) and bake until heated through.
 
 Baba’s Sweet Filling Version
 1 3/4 cups (454g) small curd cottage cheese, farmer’s cheese or ricotta cheese
1 egg yolk
3 tsp. sugar (to taste)
1/8 tsp. cinnamon (optional)
​1/2 tsp. vanilla
  • Mix together.  Place a thin strip of filling across the crepe.  
  • Fold in sides and roll.  
  • Fry in butter until warmed through or drizzle melted butter on top, cover and bake at 350 degrees for about 20 minutes until warmed through.




Nana’s Breakfast Crepes:

3 eggs (beaten)
1 cup milk
3 tbsp. water
¾ cup flour
½ tsp. salt
2 tsp. sugar
¼ tsp. vanilla


​Mix and fry the same as for crepes above.