Ingredients for Ukrainian Nalysnyky Savory With Dill
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How to Make Ukrainian Nalysnyky Savory With Dill
- In a large bowl, whisk together 2 large eggs, 1 cup milk, and 1 tablespoon granulated sugar until light and frothy.
- Stir in 1 teaspoon vanilla extract and 2 tablespoons vegetable oil.
- In a separate bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, whisking until a smooth batter forms. Let the batter rest for 10 minutes.
- Heat a lightly oiled 7-inch non-stick skillet or crepe pan over medium heat.
- Pour ¼ cup of batter onto the hot skillet, swirling to spread evenly into a thin circle.
- Cook for 1-2 minutes per side, or until lightly golden brown and cooked through. Repeat with remaining batter.
- While the crepes cook, prepare the filling: In a bowl, combine 15 ounces ricotta cheese, 1 large egg, ½ teaspoon salt, 1 tablespoon sugar, and ¼ cup chopped fresh dill.
- Spread approximately 2 tablespoons of the filling onto each crepe, then roll up tightly like a jelly roll.
- Arrange the filled crepes in a well-buttered 8x8 inch baking dish.
- Pour 1 cup Carnation evaporated milk over the nalysnyky.
- Bake in a preheated oven at 300°F (150°C) for 35 minutes, or until heated through and lightly golden.
- Uncover during the last 5 minutes of baking to allow the top to brown slightly.
- Serve warm with a dollop of sour cream. Makes approximately 12 nalysnyky.
- For a dessert version, omit the dill and add 2-3 tablespoons of sugar to the ricotta filling.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
28g
Fat
34g
Carbs
14g
