This recipe makes 12 large (12 inch) size or 24 small (6 inch) crepes.
This recipe can be halved or doubled quite easily. For a larger quantity, check out my other version of Nalysnyky #2
- 8 eggs
- 2 Tbsp. sugar
- 4 cups milk
- 1 tsp. Salt
- 2 cups flour, sifted
- cooking oil or spray (such as Pam)
Beat the eggs until frothy, and then add the milk, sugar, and salt. Stir in sifted flour until combined. Using your hand or electric mixer, beat until very smooth.
If you have a crepe pan, spray it lightly with cooking oil. I use Pam. I do not have a crepe pan so I use a small fry pan or my electric griddle.
Pour one ladle of the batter into the pan. Swirl and fry into very thin crepes. Flip only once per side. The whole frying process takes less than a minute, so watch carefully. Place onto a baking sheet and cover with a tea towel until ready to use.
- 3 eggs
- 1 1/2 Tbsp. butter, melted
- 2 cups dry cottage cheese
- 1/4 cup cream
Note: if using creamed cottage cheese, omit the 1/4 cup cream
Spread the filling over the thin crepe and roll up (jelly roll style). Place side by side in a lightly buttered roaster. Bake for 30 minutes in a 325F. oven. Cut into 3 cm. (approx. 2 inch) pieces just before serving.