Nalysnyky with Cottage Cheese
Thin crepes rolled around dill-flecked cottage cheese and baked in cream until the ends crisp.
- Prep
- 35 min
- Cook
- 35 min
- Total
- 70 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 390 kcal
Equipment
- •Crepe or non-stick pan
- •Baking dish
Nutrition
Per serving, approximate
- Calories
- 390 kcal
- fat
- 22 g
- carbs
- 30 g
- protein
- 18 g
- calories
- 390
Instructions
- 1
Whisk the flour, eggs, milk and half a teaspoon of salt into a thin batter and rest it 20 minutes.
- 2
Fry thin crepes in a lightly buttered pan, stacking them as you go.
- 3
Mix the cottage cheese with the yolk, dill and remaining salt.
- 4
Spread a thin line of filling across each crepe and roll it up.
- 5
Pack the rolls into a buttered dish, pour the cream over and dot with butter.
- 6
Bake at 180C for 30-35 minutes until the cream is absorbed and the exposed ends have browned.
Chef's tips
Dry pressed cottage cheese is essential; wet creamed cheese leaks and the rolls collapse.
Ingredient substitutions
- dry cottage cheese → well-drained ricotta with extra salt
- cream → whole milk with a spoon of sour cream whisked in
Storage
3 days refrigerated; reheat covered at 170C.
Common mistakes to avoid
- •Thick crepes, which make the dish heavy
- •Overfilling
Serving suggestions
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