Skip to main content

Nalysnyky (Ukranian Crêpes) #EattheWorld


It's hard to believe that 2019 is inching towards the finish line. Here we are in October for another installment of our #EattheWorld project, being spearheaded by Evelyne of CulturEatz. Here's her challenge.


This month she said, "We're exploring Ukraine." Before I get to my recipe, take a look at the offerings...

Nalysnyky 
Ukranian Crêpes, makes 20

On the night I had planned to make these, we already had a friend spending the weekend with us. Then, after robotics, D asked if another friend could join us for dinner and a board game. Of course! I never miss the chance to spend time with these kids.

I am always bolstered by how thoughtful and reflective these kids are about school, their futures, and their responsibility to their communities and the planet. No one was on their phones. There were no screens in sight, except for the duo that was making online camping reservations for an upcoming backpacking trip. Just good food, good friends, and a ton of conversations. I felt badly about kicking one out at 10 o'clock on Saturday night, but I had to drive her home and I was tired.


If you follow this blog with any regularity, you will have definitely seen crêpes come across your screen. But instead of slathering these with jam and sprinkling them with powdered sugar, the Ukranian version leans savory. There were four common fillings that I came across, but I didn't think they would be game for pig's brains - and really I had no idea where to get such a thing - so I went with the cottage cheese, cabbage, mushroom, and meat fillings.

Ingredients makes 20 crêpes

Crêpes

  • 3 C flour
  • 6 eggs
  • 4 C organic whole milk
  • also needed: butter for cooking

Cottage Cheese Filling

  • 2 C cottage cheese, drained
  • 1/4 t salt
  • 2 t fresh dill, chopped

Mushroom Filling

  • 1-1/2 C sliced mushrooms
  • 1/2 C onion, peeled and diced
  • 2 T chopped bacon
  • 2 T chicken liver, diced
  • 1 T butter
  • freshly ground salt
  • freshly ground pepper
  • 1 t fresh sage, chopped

Cabbage Filling

  • 2 C shredded cabbage
  • 1/2 C onion, peeled and diced
  • 2 T chopped bacon
  • 2 T butter
  • freshly ground salt
  • freshly ground pepper
  • 1 t fresh sage, chopped

Procedure

Crêpes
Whisk all of the ingredients together until lump-free. Let sit for at least 20 minutes. Heat a large flat-bottom pan and rub the bottom with butter. Pour the batter in the middle of the pan and quickly make a tilting motion to distribute the batter all over the pan. The goal: have as thin a batter layer as possible.

Cook until the crêpes is a bit stiff and flip over, cooking for another minute The pancake should be lightly browned on both sides. Repeat till all the batter is used; I made 20 crêpes with the quantities listed.

Cottage Cheese Filling
Mix all ingredients together in a bowl. Let stand until ready to serve.


Mushroom Filling
Place butter and bacon together in a skillet. Cook until fat is rendered from bacon, but it hasn't browned. Stir in the onions and cook until those are softened and beginning to turn translucent. Stir in the chicken liver until it is completely cook through, approximately 5 to 6 minutes; they should not be pink at all. Fold in the mushrooms and cook until desired texture. We like ours less done so that they are not slimy. Season to taste with salt and pepper. Fold in fresh sage.


Cabbage Filling
Place butter and bacon together in a skillet. Cook until fat is rendered from bacon, but it hasn't browned. Stir in the onions and cook until those are softened and beginning to turn translucent. Fold in the cabbage and cook until desired texture. We like ours less done so that they still have a slight crunch. Season to taste with salt and pepper. Fold in fresh sage.


To Assemble
Place crêpe flat on a plate. Spoon in 3 to 4 T of the filling in the center.


 Roll up and enjoy!

The kids really enjoyed this dinner. We ended it with a Banana Cream Pie that two of them had made in the morning. What fun!

Comments

  1. Being Polish we eat nalesniki every Christmas. My brother in law makes them with a sweet cheese filling and we top them with strawberries. I love the savory fillings in the Ukraine version.

    ReplyDelete
  2. What lovely crepes! I love the fillings!

    ReplyDelete
  3. Mouthwatering crepes with a variety of fillings. Superb!!

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa