Nalysnyky

How to Make Nalysnyky

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1. Whisk the eggs, milk, tablespoon of sugar, salt and melted butter in a bowl, then whisk in the flour until the batter is smooth. Rest it for 30 minutes.

   Mark done Start 30 min timer

2. Mash the cheese with the egg yolk, 2 tbsp sugar, vanilla, lemon zest and sour cream until creamy but still a little textured.

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3. Heat a 20 cm non-stick frying pan over medium heat and brush lightly with butter.

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4. Pour in about 60 ml of batter, swirling to coat the base, and cook for 1 minute, until the top looks dry and the edges lift. Turn and cook for 20 seconds. Stack the crepes on a plate, making about 14.

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5. Spoon 2 tbsp of filling onto the centre of each crepe, fold in the sides, and roll it up into a parcel.

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6. Melt a tablespoon of butter in the pan and fry the parcels, seam side down, for 2 minutes on each side, until golden.

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7. Serve hot with sour cream and jam.

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Tips for Making Nalysnyky

• Drain the cheese if it is wet. Extra moisture leaks through the crepe as it fries and makes the parcel soggy.
• Rest the batter. It lets the flour swell and settle, and the crepes come out tender, with no torn edges.
• Do not cook the first side too long. The crepe gets another turn in the pan when it is fried, and a pale one browns better in butter.

What to Serve with Nalysnyky

• Sour cream
• Berry jam
• Fresh berries

Storing & Reheating Nalysnyky

Filled parcels keep in the fridge for up to 2 days before frying. Fry from cold for 3 minutes on each side. Freeze unfried filled crepes for up to 2 months.

Nalysnyky FAQ: Common Questions

Nalysnyky Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.