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Sweet Nalysnyky (Ukrainian Crepes) Recipe

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3.8 from 5 reviews

Sweet Nalysnyky are traditional Ukrainian crepes made with a delicate batter and filled with a creamy ricotta and raisin mixture. These thin pancakes are gently cooked on the stovetop, then filled and folded into beautiful wedges or rolled logs, perfect for a comforting and sweet breakfast or dessert.

Ingredients

Crepe Batter

  • 1 cup all-purpose flour (125 grams)
  • 2 tablespoons granulated sugar
  • pinch kosher salt
  • 1½ cups whole milk
  • 2 large eggs
  • 2 tablespoons butter, melted and cooled
  • neutral oil (for the pan)
  • ⅓ cup golden raisins (or regular raisins)

Filling

  • 1⅓ cups whole milk ricotta cheese
  • 2 tablespoons sour cream
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • pinch kosher salt
  • softened raisins (from above)

Instructions

  1. Prepare Butter and Soak Raisins: Melt the butter in the microwave and set aside to cool. Soak the raisins in hot water for 20 minutes to rehydrate, then drain and blot them dry with a paper towel.
  2. Mix Dry and Wet Ingredients: In a large mixing bowl, whisk together the flour, sugar, and salt. In a separate bowl, whisk the eggs and milk until combined.
  3. Combine Batter: Pour the milk and egg mixture into the dry ingredients and whisk gently until smooth with no lumps. Stir in the cooled melted butter. The batter should resemble heavy cream. Let it rest at room temperature for 30 minutes to allow gluten relaxation and better texture.
  4. Make the Filling: In a small bowl, mix ricotta, sugar, sour cream, vanilla extract, pinch of salt, and softened raisins until smooth and well combined.
  5. Heat and Prepare Pan: Place an 8-inch non-stick skillet over medium heat. When hot, lightly coat the pan with neutral oil using a paper towel held with tongs.
  6. Cook Crepes: Stir the batter gently to reincorporate. Using a ¼ cup measure, pour batter into the pan while moving the skillet in a circular motion to evenly coat the bottom. Cook 1-2 minutes until edges golden, then flip and cook another minute. Transfer cooked crepe to a plate. Repeat, lightly oiling the pan each time, stacking crepes and covering with a kitchen towel to keep warm.
  7. Fill Crepes: Spoon 2 tablespoons of filling onto each crepe and spread towards the edges but do not overfill.
  8. Fold Crepes: Either fold crepes into a fan shape by folding in half, then in half again into a wedge, or fold into an envelope shape by folding bottom edge halfway toward center, then folding both sides in, leaving some filling visible, and rolling up into a log.
  9. Serve: Serve immediately, optionally topped with powdered sugar, sour cream, or crème fraîche for added richness.

Notes

  • Resting the crepe batter is crucial for tender, flexible crepes.
  • Use a non-stick skillet to avoid tearing the delicate crepes.
  • Do not overfill the crepes to prevent breaking when folding.
  • Golden raisins add a subtle sweetness and texture contrast, but regular raisins work well too.
  • Serve with a dusting of powdered sugar or a dollop of sour cream for authentic flavor.

Find it online: https://bitezly.com/sweet-nalysnyky-ukrainian-crepes-recipe/