Crepes with Sweet Cheese Filling
Nalysnyky are thin crepes rolled around sweetened farmer's cheese and baked under sour cream until it bubbles and browns. The cheese inside turns soft and almost creamy, while the crepes drink up the sour cream and become wonderfully moist. We like to make them ahead: once rolled, they wait patiently in the fridge until it is time to bake.
- Prep
- 40 min
- Cook
- 50 min
- Rest
- 20 min
- Total
- 1 h 50 min
- Servings
- 6
- Level
- Medium
- Per serving
- 525 kcal
Ingredients
For the crepes
For the filling
For baking
Makes: 12 filled crepes, 6 servings
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Make the batter
Whisk the eggs with the sugar and salt, pour in half the milk and whisk in the flour until smooth. Add the rest of the milk and the oil, whisk and leave for 20 minutes.
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Step 2: Cook the crepes
In a hot 22 cm (9 in) frying pan, cook 12 thin crepes: about a minute on the first side until golden, then 20 seconds on the second. Stack them as you go.
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Step 3: Make the filling
Cover the raisins with boiling water for 10 minutes, then pat dry. Mash the cheese with a fork and mix in the yolk, sugar, vanilla and raisins until even.
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Step 4: Roll the crepes
Heat the oven to 180 °C (350 °F). Spoon about 2 tbsp filling onto the browned side of each crepe near one edge, fold in the sides and roll up tightly.
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Step 5: Fill the dish
Grease a 20 × 30 cm (8 × 12 in) baking dish with some of the butter and pack the crepes in snugly in a single layer, seam side down.
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Step 6: Add the sour cream
Mix the sour cream with the sugar, spread it evenly over the crepes and dot with the remaining butter.
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Step 7: Bake the nalysnyky
Bake for 20–25 minutes, until the sour cream is bubbling and the top and edges are flecked with gold. Let stand for 5 minutes and serve warm.
Tips & variations
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Tip
Put the filling on the browned side of the crepe: the paler side ends up outside and colours nicely in the oven.
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Tip
Rolled crepes can be covered and chilled for up to a day; add the sour cream just before baking and give them an extra 5–10 minutes.
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Variation
Replace the raisins with finely chopped dried apricots or lemon zest, or scatter a handful of sour cherries over the sour cream.
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Storage
Baked nalysnyky keep in the fridge for up to 2 days. Reheat in a 160 °C (325 °F) oven for about 15 minutes.
Nutrition
| 1 serving | Whole dish 6 servings | |
|---|---|---|
| Energy | 525 kcal | 3,150 kcal |
| Protein | 23 g | 138 g |
| Fat | 28 g | 168 g |
| Carbohydrates | 45 g | 270 g |
Approximate values calculated from standard ingredient data.
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