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Classic crepes
1
There are dishes that immediately sound like a “home celebration,” even if today is just an ordinary day. Classic nalysnyky are just that: thin, delicate pancakes wrapped in a sweet cheese filling that smells of vanilla and warmth. This is a recipe that often appears on the table when you want to treat your loved ones without unnecessary complications — but with a feeling of “like in childhood.”
The key here is two things: make a liquid, homogeneous dough without lumps and do not overdry the pancakes in the pan. And then it's a matter of technique: filling, neat rolls and, if desired, light frying in butter or heating in the oven.
Variations
1) With or without raisins — raisins add a “festive” note, but you can leave only cheese and vanilla.
2) Baked in butter — place the pancakes in a baking dish, add a few pieces of butter, and heat them up to make them even more tender.
3) “Three glasses” — if you like lacy pancakes, part of the liquid can be boiling water (gives a thin, elastic texture).
Secrets of tenderness and taste
1) Add milk gradually: first — part to the eggs, then — flour, and only then bring to the desired consistency. This makes it easier to avoid lumps.
2) Lightly grease the pan at the start — if there is oil in the batter, the pancakes should not stick.
3) The filling should be pliable: if the cheese is dry, add an egg or a spoonful of sour cream/yogurt.
Tips on ingredients
Use sour milk cheese without excess liquid. It is better to pour boiling water over the raisins for a few minutes — this will make them softer and prevent them from drawing moisture from the filling. Sift the flour — this will make the pancakes lighter.
Small culinary nuances
Do not overcook the pancakes: for nalysnyky, they should remain soft so that they can be easily rolled up. Fry until they are a light golden color, without a “dry” crust.
Ingredients for the recipe
Ingredients
Kyivmlin Premium Wheat Flour 1kg
250 g
Prostonashe Pasteurized Milk 2.5% 870g
650 ml
Yasensvit Molodylni Chicken Eggs С0 10pcs
3 pcs
Khutorok White Crystalline Sugar 800g
2 tbsp
Chumak Zolota Refined Sunflower Oil 0.5l
50 ml
Sto Pudiv Stone Salt 400g
pinch
Zveny Gora Homemade Cottage Cheese 9.5% 400g
400 g
Raisins
50 g
Khutorok White Crystalline Sugar 800g
2 tbsp. (for filling)
Yasensvit Molodylni Chicken Eggs С0 10pcs
1 pc. (for filling)
Preparation steps
01
Dough base — In a bowl, beat the eggs with sugar until light and foamy. ⏱ 2–3 min. Guide: the mixture will lighten in color and bubbles will appear.
02
No lumps — Pour in half of the milk, add the flour, and mix thoroughly. ⏱ 3–5 min. Guide: smooth, homogeneous dough.
03
Adjusting the consistency — Add the rest of the milk, salt, and oil, and mix again. ⏱ 1–2 min. Guide: the batter is runny and spreads easily in the pan.
04
Frying pancakes — Heat the pan. Pour in a ladleful of batter, spreading it into a thin layer. Fry on both sides until lightly golden. ⏱ ~1 min/side. Guideline: the edges dry out and come away easily.
05
Filling — Mix the cheese with sugar, add raisins (and egg, if desired). ⏱ 3–4 min. Guideline: the filling should stick to the spoon but be soft.
06
Rolling — Place the filling on the edge of the pancake and roll it up, tucking the edges inside. ⏱ 10–15 min. Guideline: the filling does not “run away,” the roll is dense.
07
Finish (optional) — Heat the pancakes in butter or in the oven to make them even more tender. ⏱ 5–10 min. Guideline: aroma of butter, soft warm texture.
08
Tip⏱ If the pancakes tear, the dough is usually too thick. Add 2–3 tablespoons of milk and stir until it becomes “liquid creamy.”
Where to order ingredients
Select the required ingredients in one of the stores
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