Nalysnyky – Ukrainian Crepes


  • 8 eggs
  • 2 Tbsp. sugar
  • 4 cups milk
  • 1 tsp. Salt
  • 2 cups flour, sifted

Beat the eggs until frothy, and then add the milk, sugar, and salt.  Stir in sifted flour until combined.  Using your mixmaster, beat until very smooth.

If you have a crepe pan, spray it lightly with cooking oil.  I use Pam on my electric griddle.

Fry into very thin crepes.  Flip only once per side.  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

(Omit the cream if using creamed cottage cheese)

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 2 inch pieces just before serving. These may be served with fresh farm cream.






2 thoughts on “Nalysnyky – Ukrainian Crepes

  1. Pingback: Preserving tradition by preserving. ← Colin Brandt

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