👨‍🍳 Instructions

1. 1

   For the crepes: In a large bowl, whisk together the flour, 4 tbsp sugar, and salt. In a separate bowl, whisk together the milk, water, 8 eggs, and 4 tbsp melted butter.

   💡 Tip: Ensure all ingredients for the batter are at room temperature for a smoother consistency.
2. 2

   Gradually add the wet ingredients to the dry ingredients, whisking continuously until a smooth, thin batter forms. Let the batter rest for at least 30 minutes, or up to overnight in the refrigerator. This allows the flour to fully hydrate.

3. 3

   For the filling: In a medium bowl, combine the cottage cheese, 2 egg yolks, 6 tbsp sugar, vanilla extract, and 2 tbsp sour cream. Mix well until smooth and creamy. If the mixture is too thick, add a tablespoon of milk or sour cream.

   💡 Tip: For an extra smooth filling, you can pulse the ingredients briefly in a food processor or blender.
4. 4

   To cook the nalysnyky: Heat a lightly oiled non-stick skillet or crepe pan over medium heat. Pour about 1/4 cup of batter into the pan and swirl to create a thin, even layer. Cook for 1-2 minutes per side, until golden brown.

   ⏱️ 2-3 minutes per crepe
5. 5

   Repeat with the remaining batter, lightly greasing the pan as needed. Stack the cooked nalysnyky on a plate.

   💡 Tip: The first few crepes might be imperfect; they are often called 'practice crepes'.
6. 6

   To assemble: Lay a crepe flat. Spread about 2-3 tablespoons of the sweet cheese filling evenly over the surface, leaving a small border. Fold the crepe in half, then in half again to form a triangle, or simply roll it up like a cigar.

7. 7

   Arrange the filled nalysnyky on a serving platter. You can serve them immediately, or for a slightly different texture, briefly bake them in a preheated oven at 350°F (175°C) for about 5-10 minutes until warmed through.

   ⏱️ 5-10 minutes