Nalysnyky - Crepes with Creamy Soft Cheese Filling

by Yevhen Klopotenko, featured in The Authentic Ukrainian Kitchen: Recipes from a Native Chef

Published by Robinson

Introduction

Nothing beats a thin crêpe with lots of sweet or savoury filling. Filled crêpes — whether rolled up or folded into little envelopes — are so popular in Ukraine that you can buy them ready to serve or frozen in any grocery store in the country. But while those are convenient, I’m a firm believer in making these crêpes from scratch and filling them with creamy soft cheese and sweet raisins.

As featured in

The Authentic Ukrainian Kitchen: Recipes from a Native Chef

Image of Yevhen Klopotenko's Nalysnyky — Photo by Dima Bahta

Ingredients

Serves: 4-6

Metric Cups

FOR THE NALYSNYKY

130 grams plain flour
pinch of coarse salt
2 large eggs
2 tablespoons granulated sugar
2 tablespoons neutral oil (plus a little extra for frying)
350 millilitres full fat milk

FOR THE FILLING

50 grams raisins
300 grams soft cheese (or ricotta)
2 tablespoons sour cream (plus more for serving)
2 tablespoons granulated sugar
20 grams unsalted butter (softened)
icing sugar for serving (optional)

FOR THE NALYSNYKY

1 cup all-purpose flour
pinch of coarse salt
2 large eggs
2 tablespoons granulated sugar
2 tablespoons neutral oil (plus a little extra for frying)
1½ cups whole milk

FOR THE FILLING

¼ packed cup raisins
1⅓ cups soft cheese (or ricotta)
2 tablespoons sour cream (plus more for serving)
2 tablespoons granulated sugar
¾ ounce unsalted butter (softened)
confectioners' sugar for serving (optional)

Method

Nalysnyky - Crepes with Creamy Soft Cheese Filling is a guest recipe by Yevhen Klopotenko so we are not able to answer questions regarding this recipe

In a small bowl, soak the raisins in hot water for about 20 minutes.
In a medium bowl, combine the flour with a pinch of salt and whisk to combine. In a separate small bowl, beat the eggs together with the sugar. Whisk the egg mixture into the flour, add the oil, and slowly pour in the milk, whisking as you go. The batter should be thin, so don’t worry if it seems a little runny.
Heat an 8- or 9-inch (20- or 23-centimetre) nonstick frying pan over medium heat until sizzling and add a little oil. Using a ladle, pour a portion of the batter onto the pan. Spread it out evenly by tilting the pan to all sides and swirling the batter around. Cook the crêpe for about a minute, until the surface becomes a little bubbly and the edges start turning golden brown and crisp, then flip it over. Cook for another minute and transfer the crêpe to a large plate. Repeat the process, occasionally adding a little more oil to the pan, until you run out of batter.
Make the filling: In a small bowl, combine the drained raisins with the soft cheese, soured cream, sugar, and butter. Mix well. Add 2 tablespoons of the filling into the centre of each crêpe, spread it out using the back of a spoon, and fold the crêpe in half twice to make a little envelope shape. Alternatively, you can roll them up.

In a small bowl, soak the raisins in hot water for about 20 minutes.
In a medium bowl, combine the flour with a pinch of salt and whisk to combine. In a separate small bowl, beat the eggs together with the sugar. Whisk the egg mixture into the flour, add the oil, and slowly pour in the milk, whisking as you go. The batter should be thin, so don’t worry if it seems a little runny.
Heat an 8- or 9-inch (20- or 23-centimetre) nonstick frying pan over medium heat until sizzling and add a little oil. Using a ladle, pour a portion of the batter onto the pan. Spread it out evenly by tilting the pan to all sides and swirling the batter around. Cook the crêpe for about a minute, until the surface becomes a little bubbly and the edges start turning golden brown and crisp, then flip it over. Cook for another minute and transfer the crêpe to a large plate. Repeat the process, occasionally adding a little more oil to the pan, until you run out of batter.
Make the filling: In a small bowl, combine the drained raisins with the soft cheese, soured cream, sugar, and butter. Mix well. Add 2 tablespoons of the filling into the centre of each crêpe, spread it out using the back of a spoon, and fold the crêpe in half twice to make a little envelope shape. Alternatively, you can roll them up.