Nalysnyky are Ukrainian crepes with a sweet ricotta cheese filling. They're tender and light, you can make them ahead and even freeze them to have on hand whenever the mood strikes!
Crepes are a popular staple in many cuisines throughout Eastern Europe, and Ukraine is no exception! Nalysnyky is a recipe I really wanted to learn how to make as I explore my Ukrainian family heritage.
Like many Eastern European treats, these crepes are lightly sweet, with just a kiss of sugar in the batter and in the filling. Ricotta cheese and raisins is a traditional choice, but I have some ideas for other fillings for you to try, too!
Crepes are easier to make than you think, you can use a non-stick skillet, you do NOT need a crepe pan! Try them for a holiday breakfast or brunch, or any time, they're so quick! Once you get the hang of these, try my Buckwheat Crepes!
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Nalysnyky ingredients
For the crepe batter
- Flour, sugar, salt
- Eggs, whole milk, melted butter: Make sure to use whole milk, you need the fat to permeate the gluten for the most tender crepes.
For the sweet cheese filling
- Ricotta cheese: Buy full-fat ricotta for the best flavor! In Ukraine, these would be made with syr, a fermented farmer's cheese. If you can find that in a specialty market, use it! And if you have some leftover ricotta, use it to make lemon ricotta pancakes.
- Golden raisins: I generally prefer to cook and bake with golden raisins, I love their lighter, brighter flavor (try them in my amond flour carrot cake!), but 'regular' raisins will work just fine!
- Sour cream: This will add some tang and acidity to lift the flavor of the ricotta, and help to smooth out the texture of the filling.
- Sugar and vanilla: Just a bit of sugar, then vanilla brings all the flavors together.
Variations
- Infuse the raisins with liquor: Bring the raisins to a boil in rum, brandy, orange liqueur, etc. then remove from heat and allow to cool before draining and adding to the cheese mixture.
- Add orange or lemon zest to the filling: Try some citrus zest for a punch of flavor and aroma. This tastes especially festive around the holidays.
- Fill with compote or chocolate instead of cheese: To make fruit crepes fill them with any seasonal fruit compote, try strawberry compote, blueberry compote, or apple compote! For a decadent treat, fill them with dark chocolate ganache!
- Dust with cinnamon and sugar: For a simpler idea, just sprinkle cinnamon and sugar over warm crepes and roll them up.
Did you try any of these suggestions? Let me know in the comments! Other readers would love to hear about it!
How to make nalysnyky (Ukrainian crepes)
Adapted from recipes by Anna Voloshyna in her cookbook, Budmo, and from Yevhen Klopotenko's cookbook, The Authentic Ukrainian Kitchen.
Step 1: Make the crepe batter
Melt the butter in the microwave and set aside to cool. In a large mixing bowl, whisk together the flour, sugar and salt.
In a separate bowl, whisk together the eggs and milk. Pour the milk mixture into the flour and whisk gently until the flour is completely incorporated and there are no lumps. Add the cooled, melted butter and stir to combine, the batter should be the consistency of heavy cream. Let the crepe batter rest at room temperature for 30 minutes.
Step 2: Make the ricotta cheese filling
Soak the raisins in hot water for 20 minutes to rehydrate them, then drain and blot with a paper towel. In a small bowl, combine the ricotta, sugar, sour cream, vanilla, and softened raisins and stir.
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Step 3: Make the crepes
Place an 8-inch non-stick skillet over medium heat. When it is hot, use tongs to dip a small corner of a paper towel in the oil, then brush the oil lightly on the skillet to coat it.
Give the batter a gentle stir, then scoop up a ยผ cup measuring cup full of batter. Lift the skillet off the heat and pour the batter into the center of the skillet as you gently move your wrist in a circular motion to distribute it evenly across the bottom of the pan. This is a small, gentle movement.
Place the skillet back on the burner and cook for 1-2 minutes, until the edges of the crepe are turning golden. Flip it over gently with a spatula, and cook for another minute, then transfer to a plate. Continue cooking the crepes this way, stacking them as you go, cover them with a kitchen towel to keep warm.
Step 4: Fill and fold the nalysnyky
Scoop some filling onto each crepe and spread toward the edges. Don't overfill. You can then fold the crepe one of two ways, in an envelope, then rolled or into a triangle fan fold.
Rolled nalysnyky (traditional Ukrainian presentation)
To roll the nalysnyky, fold the bottom edge about halfway toward the center, then fold both sides toward the middle, leaving some filling exposed in the center to make an envelope shape. Grasp the bottom of the crepe, then roll it up to make a log shape. This is the more traditional Ukrainian way of serving them.
Folded crepes
To make a simple fan shape, fold the filled crepe in half to make a half circle, then fold again to make a wedge shape. Serve crepes immediately topped with powdered sugar, sour cream, or creme fraiche if desired.
Expert tips
- Don't overmix: Use the whisk to gently combine the ingredients, don't stir vigorously. Aggressive stirring will overwork and tighten up the gluten, and you'll have tough crepes instead of light, fluffy ones.
- Let the batter rest: It's important to let crepe batter rest, because gives the flour time to absorb the wet ingredients, and ensures the first crepe you cook is just like the last one, with all of the ingredients evenly distributed throughout.
- Imperfect is perfect: We're not going for perfect circles or patterns, so don't sweat it! Each crepe will be unique in appearance and taste great.
Make ahead, freezing, reheating
- Make batter ahead: Crepe batter can be made the day before and stored in the refrigerator. Let rest at room temperature for 30 minutes before cooking.
- Make crepes ahead: Crepes can be made up to 2 days ahead. Stack them layered with small sheets of parchment paper in between, then place in a large zip-top bag or wrap in plastic wrap.
- Reheat unfilled crepes: Reheat individually in the microwave for about 10 seconds, or in a non-stick skillet over medium-low heat for about 30 seconds on each side.
- Store & reheat leftover filled crepes: Place them in an airtight container for up to 2 days. Reheat in the microwave for about 30 seconds.
- Freezing: Stack unfilled crepes layered with parchment paper, then place in a zip top freezer bag. Freeze for up to one month. Thaw in the refrigerator before reheating.
More Ukrainian recipes
Debra's Details: Sweet nalysnyky crepes are a simple, traditional Ukrainian treat!
- Simple batter made with staple ingredients.
- Tender and light.
- Lightly sweet, serve for breakfast or dessert.
- Make ahead or freeze for later.
- Experiment with a variety of fillings.
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Recipe
Sweet Nalysnyky (Ukrainian Crepes)
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
- neutral oil for the pan
Ricotta Cheese Filling
- ⅓ cup golden raisins or regular raisins
- 1⅓ cup whole milk ricotta cheese
- 2 tablespoons sour cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- pinch kosher salt
Instructions
- Melt the butter in the microwave and set aside to cool. Soak the raisins in hot water for 20 minutes to rehydrate while you're making the batter, then drain and blot with a paper towel.
- In a large mixing bowl, whisk together the flour, sugar and salt. In a separate bowl, whisk together the eggs and milk.
- Pour the milk mixture into the flour and whisk gently until the flour is completely incorporated and there are no lumps. Do not overmix. Add the cooled, melted butter and stir to combine, the batter should be the consistency of heavy cream. Let the crepe batter rest at room temperature for 30 minutes.
- Meanwhile, in a small bowl, combine the ricotta, sugar, sour cream, vanilla, and softened raisins and stir until smooth.
- Place an 8-inch non-stick skillet over medium heat. When it is hot, use tongs to dip a corner of a paper towel in the oil, then brush the oil on the skillet to coat it very lightly.
- Give the batter a gentle stir to make sure all of the ingredients are reincorporated, then scoop up a ¼ cup measuring cup full of batter. Lift the skillet off the heat and pour the batter into the center of the skillet as you gently move your wrist in a circular motion to distribute it evenly across the bottom of the pan. This is a small, gentle movement.
- Place the skillet back on the burner and cook for 1-2 minutes, until the edges of the crepe are turning golden. Flip it over gently with a spatula, and cook for another minute, then transfer to a plate. Coat the pan lightly with oil again and make the next crepe. Continue cooking the crepes this way, stacking them as you go, cover them with a kitchen towel to keep warm.
- Scoop a couple of tablespoons of filling onto each crepe and spread toward the edges. Don't overfill. You can then fold the crepe one of two ways, in a wedge shape, or fold into an envelope then roll it up.
- To make a simple fan or wedge shape, fold the filled crepe in half to make a half circle, then fold again to make a wedge.
- To roll the crepes, fold the bottom edge about halfway toward the center, then fold the both sides toward the middle, leaving some filling exposed in the center to make an envelope shape. Grasp the bottom of the crepe, then roll it up to make a little log.
- Serve crepes immediately topped with powdered sugar, sour cream, or creme fraiche if desired.
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I will email this recipe to you, so you can come back to it later!
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Notes
- Infuse the raisins with alcohol: Bring the raisins to a boil in rum, brandy, orange liqueur, etc. then remove from heat and allow to cool before draining and adding to the cheese mixture.
- Add orange or lemon zest to the filling: Try some citrus zest for a punch of flavor and aroma. This tastes especially festive around the holidays.
- Fill with compote or chocolate instead of cheese: To make fruit crepes fill them with any seasonal fruit compote, try strawberry compote, blueberry compote, or apple compote! For a decadent treat, fill them with dark chocolate ganache!
- Dust with cinnamon and sugar: For a simpler idea, just sprinkle cinnamon and sugar over warm crepes and roll them up.
- Make batter ahead: Crepe batter can be made the day before and stored in the refrigerator. Let rest at room temperature for 30 minutes before cooking.
- Make crepes ahead: Crepes can be made up to 2 days ahead. Stack them layered with small sheets of parchment paper in between, then place in a large zip-top bag or wrap in plastic wrap.
- Reheat unfilled crepes: Reheat individually in the microwave for about 10 seconds, or in a non-stick skillet over medium-low heat for about 30 seconds on each side.
- Store & reheat leftover filled crepes: Place them in an airtight container for up to 2 days. Reheat in the microwave for about 30 seconds.
- Freezing: Stack unfilled crepes layered with parchment paper, then place in a zip top freezer bag. Freeze for up to one month. Thaw in the refrigerator before reheating.
Nutrition
Nutrition information is automatically calculated as an estimate. Calorie accuracy is not guaranteed.
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