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Ukrainian

Nalysnyky

Contains egg (no meat or fish)

Налисники · Nalysnyky

Thin Ukrainian crêpes rolled around sweet vanilla curd cheese, then baked in butter and sour cream until bubbling. A comforting breakfast or dessert.

Nalysnyky is an Ukrainian dessert from Ukraine, ready in about 1 hour and made with all-purpose flour, cottage cheese and sour cream. It serves 5 and is rated intermediate to cook.

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No licensed photograph of this dish yet.

Prep
15 min
Cook
45 min
Total
1 h
Serves
5
Level
Intermediate
Calories
503

Ingredients

5 servings (about 12 crêpes)

For the crêpes

For the filling

For baking

Equipment

Method

  1. Step 1

    Whisk (opens in a new tab) the flour, milk (opens in a new tab), eggs (opens in a new tab), sugar (opens in a new tab), salt and oil to a smooth, thin batter.

    Eggs being whisked in a bowl
    How it looks · Photo: Kampus Production on Pexels

  2. Step 2

    Cook thin crêpes in a lightly oiled hot pan, about 1 minute per side, and stack them.

  3. Step 3

    Mash the curd cheese with the yolk, sugar (opens in a new tab) and vanilla (opens in a new tab) (and raisins (opens in a new tab)). Spread a spoonful on each crêpe, fold in the sides and roll up.

    • 10 min
    Potatoes being mashed
    How it looks · Photo: Mateusz Feliksik on Pexels

  4. Step 4

    Lay in a buttered dish, dot with butter (opens in a new tab), spread with sour cream (opens in a new tab) and bake until bubbling and golden at the edges.

About this dish

Origin
Ukraine · Commonly attributedSimilar filled pancakes (blinchiki, naleśniki) are made throughout the region.More food from Ukraine
Dish
Breakfast · Brunch · Dessert · Desserts · Pastries
Cooking method
Pan-fried, Oven-baked
Taste
sweet, creamy, tangy
Diet
Vegetarian (lacto-ovo) · No nut ingredients · High-protein
All labelsVegetarian (lacto-ovo) · Eggetarian · Pescatarian · Flexitarian-friendly · No nut ingredients · Pork-free · Beef-free · High-protein
Worked out from the ingredients. How labels work
Good for
Make-ahead · Child-friendly
Cook more with
All-purpose flour · Cottage cheese · Sour cream · Milk · Egg · Sugar
Techniques
Baking · Pan-frying

Allergens

  • Contains: Milkfrom milk, cottage cheese, butter, sour cream
  • Contains: Eggsfrom egg, egg yolk
  • Contains: Wheatfrom all-purpose flour
  • Contains: Glutenfrom all-purpose flour
  • May contain: Sulphitesfrom raisins

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

503 kcal per serving

Calculated

1 serving ≈ 301 g · recipe makes 5

Where the energy comes from

  • Protein 17%
  • Carbohydrate 35%
  • Fat 48%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy503 kcal167 kcal
Protein21.2 g7 g
Carbohydrate44.1 g14.7 g
Net carbohydrate43.2 g14.4 g
Sugars18.7 g6.2 g
Added sugars10.1 g3.3 g
Fibre0.9 g0.3 g
Fat26.5 g8.8 g
Saturated fat11.1 g3.7 g
Trans fat——
Cholesterol168 mg56 mg
Sodium550 mg183 mg
Salt equivalent1.4 g0.5 g
Vitamins & minerals per serving
Potassium
332 mg
Calcium
240 mg
Iron
2.1 mg
Magnesium
30 mg
Vitamin A (RAE)
203 µg
Vitamin C
0 mg
Vitamin D
1.9 µg
Vitamin B12
1.2 µg
Folate (DFE)
126 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: raisins.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Storage

  • Refrigerate filled crêpes up to 2 days before baking.

Variations

  • Savoury nalysnyky: Fill with minced meat, mushrooms or liver and bake with sour cream.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What goes inside

For the filling

Used in steps 1, 3

Baker’s notes

Customise in Bread & Bakery

Timeline and readiness cues

  1. Mix and knead · about 15 min

    Knead until smooth and soft; it should feel like an earlobe.

  2. Bake · about 45 min at 180 °C

    Puffed with golden-brown spots on both sides.

  3. Start to finish: about 1 h. Times are a guide — warmth changes everything; follow the cues.

If something goes wrong

  • Gummy or wet crumb

    Likely causes

    • Under-baked
    • Sliced while hot
    • Hydration too high for the flour

    What to do

    • Bake to 93–96 °C inside (cakes: clean skewer)
    • Cool completely on a rack before slicing
    • Reduce water by 3–5% or use a stronger flour
  • Collapsed or sunken middle

    Likely causes

    • Oven door opened too early
    • Too much leavening or sugar
    • Under-baked centre
    • Over-proofed yeast dough

    What to do

    • Don't open the oven for the first two-thirds of baking
    • Measure leaveners exactly with spoons, levelled
    • Test the centre before removing
    • Proof less
  • Pale crust

    Likely causes

    • Oven too cool
    • Too little sugar or no milk/egg for browning
    • Over-fermented (yeast ate the sugars)

    What to do

    • Check the oven with a thermometer
    • Brush with egg wash or milk
    • Shorten the fermentation
  • Burnt bottom

    Likely causes

    • Tray too close to the heat
    • Dark tray absorbs more heat
    • Too much sugar in the dough

    What to do

    • Bake on the middle shelf
    • Double up trays or use a light-coloured one
    • Lower the temperature 10–15 °C and bake a little longer
  • Cracked or domed top

    Likely causes

    • Oven too hot (crust sets before the centre rises)
    • Too much leavening
    • Overmixed batter

    What to do

    • Lower the oven 10–15 °C
    • Use the exact leavening amount
    • Fold just until combined
  • Big holes or tunnels

    Likely causes

    • Overmixed batter (cakes, muffins)
    • Air trapped while shaping bread
    • Uneven proof

    What to do

    • Mix quick breads only until no dry flour shows
    • Degas gently and shape tightly
    • Proof covered in an even, warm place
  • Dry or crumbly

    Likely causes

    • Too much flour (scooped, not weighed)
    • Over-baked
    • Too little fat or sugar

    What to do

    • Weigh flour, or spoon it into the cup and level
    • Check 5 minutes early
    • Don't cut fat or sugar by more than a quarter without another moisture source

Reviews & corrections

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