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Cottage Cheese Crepes aka Nalysnyky is my ultimate favourite Ukrainian dish. Traditionally, this dish is served at Easter, but I could eat it all year long. Simple yet delicious, full of cheese and dill, this side dish is begging to be included in your next Ukrainian feast.
My fav.
Cottage Cheese Crepes aka Nalysnyky is my ultimate favourite Ukrainian dish. Traditionally, this dish is served at Easter, but I could eat it all year long. I recall my Baba’s yearly Easter lunch, eyeing up the nalysnyky casserole dish, snagging a seat close by to make sure I got to it first. Simple yet delicious, this side dish is begging to be included in your next Ukrainian feast. Read more about my love of Ukrainian food here.
Simple yet oh so good.
The simplicity of the ingredients in this recipe are practically begging for a nice punch of fresh dill. So yes, I would strongly suggest buying fresh dill for this recipe. It really makes a delish difference. And please make sure you buy dry curd cottage cheese for this recipe. Regular cottage cheese has too much liquid in it and the crepes would be a soggy mess. That would be sad.
More recipes please!
Serve nalysnyky alongside any (or all hehe) of my other yummy Ukrainian recipes:
Cottage Cheese & Dill Perogies
Rice & Beef Cabbage Rolls (Holubtsi)
Check out the recipe video below for a tutorial on how to make this buttery, cheesy crepe casserole.
Ukrainian Cottage Cheese Crepes (Nalysnyky)
Ingredients
Crepe Batter
- 4 eggs
- 1 cup milk
- ½ cup water
- ¼ cup butter melted
- 1 cup flour
- ½ tsp sea salt
Filling
- 600 g container dry curd cottage cheese
- 2 tbsp chopped fresh dill
- 2 egg whites
- ¼ cup heavy cream
- sea salt and pepper to taste
Cooking & Assembling
- 2 tbsp + ¼ cup butter divided
Instructions
- For the crepes: in a blender combine the crepe ingredients and blend until combined. Alternatively you can whisk the ingredients together in a medium bowl. Set aside.
- For the filling: in a medium bowl, stir together the filling ingredients until combined. Set aside.
- Heat a medium non-stick skillet over medium heat. When hot, add in about 1 tsp of butter and swirl the pan to spread the butter evenly over the bottom of the skillet. Then add in about 1/4 cup of crepe batter. Working quickly, swirl the pan to allow the crepe batter to be spread across the bottom of the skillet evenly. Cook until crepe is golden, about 3-5 minutes on the first side and one minute on the second side.
- Place the crepe on a dish and repeat with remaining batter, adding a bit more butter to the pan as needed. You should have about 12 crepes. Set aside.
- Preheat the oven to 350F.
- To assemble: melt 1/4 cup of butter. Using a pastry brush, grease a medium size casserole dish. Set aside.
- Take one crepe and lay in on the counter.
- Scoop about 1/4 cup of the filling onto the centre of each crepe, spreading it from edge to edge left to right. Roll the crepe up, starting from the edge closest to you, and rolling away from you over the filling.
- Cut the crepe into three pieces and place them in the greased casserole dish.
- Repeat with remaining crepes. Brush melted butter in between the layers of crepes in your baking dish.
- Once you have finished rolling and slicing the crepes, brush the top of the crepe pieces with the melted butter.
- Cover the casserole dish with tin foil and bake for 30 minutes.
- Serve it up.
