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

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur