Nalysnyky
Thin pancakes rolled around sweetened curd cheese, laid snugly in a buttered dish and baked under sour cream until it sets around them. Rolled the evening before and baked in the morning, they make an unhurried Sunday breakfast.
Ingredients
- milk — 500 ml
- egg — 3 pcs
- all-purpose flour — 200 g
- sugar — 1 tbsp
- salt — 1 pinch
- sunflower oil — 2 tbsp
- sunflower oil, for the pan — 1 tbsp
- dry curd cheese (syr) — 500 g
- sugar, for the filling — 3 tbsp
- vanilla extract — 0.5 tsp
- raisins (optional) — 50 g
- butter — 40 g
- sour cream — 200 g
Instructions
- Whisk 2 of the eggs with the milk, sugar and salt, whisk in the flour until smooth and finally the oil; rest the batter for 15 minutes.
- Fry about 12 thin pancakes in a lightly oiled pan, 1 minute on each side, and stack them.
- Press the curd cheese through a sieve or mash it well, then mix in the remaining egg, the sugar for the filling, the vanilla and the raisins.
- Spread 2 tbsp of filling along one edge of each pancake, fold in the sides and roll it up.
- Butter a baking dish, lay the rolls in it snugly, dot with the remaining butter and spread the sour cream over.
- Bake for 20 minutes at 180°C, until the sour cream has set and turned golden at the edges. Serve warm.