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Nalysnyky

Local name : Налисники

Thin Ukrainian crêpes rolled around a sweet curd cheese filling, then browned in butter until the edges crisp.

#crepes#curd cheese#butter#filled#brunch
Nalysnyky

Photo : Ата · CC0

Prep
25 min
Cook
30 min
Total
55 min
Serves
4
Difficulty
Medium

Method

  1. Whisk the flour with the milk, eggs, salt and oil. Rest the batter for 20 minutes.
  2. Cook thin crêpes in a 20 cm pan, 1 minute a side. Stack them on a plate.
  3. Mash the curd cheese with the sugar, egg yolk and lemon zest.
  4. Spread 2 spoonfuls of filling on each crêpe, fold the sides in and roll up tightly.
  5. Heat the butter in a wide pan and lay the rolls in without crowding them.
  6. Brown for 3 minutes a side over medium heat, then serve with soured cream.

Resting lets the starch drink up the milk. A rested batter spreads thinner and tears far less when you flip it.

Nutrition · per serving

Calories
585 kcal
Protein
26.8 g
Fat
29.1 g
Carbohydrate
52.8 g
Fibre
1.4 g

An estimate computed from the recipe quantities and the USDA food composition database. Real values vary with the products used.

Frequently asked questions

Why rest the batter for twenty minutes?

Resting lets the starch absorb the milk and relaxes the gluten worked up by the whisk. A rested batter spreads thinner and tears far less when you flip it, which matters here because the pancakes must be sturdy enough to roll and fry again.

My filling leaks during frying. How do I stop it?

The curd cheese must be properly drained before mixing, or it releases water under the hot butter. Leave it overnight in a cloth-lined sieve if necessary. Then roll tightly, folding the edges in, which seals the filling inside.

Do the rolls really need frying afterwards?

Yes, that is what makes nalysnyky more than filled pancakes: hot butter browns the outside into a crisp surface while the filling heats and sets thanks to the egg yolk. Three minutes a side over medium heat is enough, without crowding the pan.

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