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...a lovely twist on our traditional lemon & sugar pancakes using 3 key ingredients in Ukrainian food;- cottage cheese, fresh dill & sour-cream


"Food can be many things - a pleasure, a pain, fuel, nutrition, nostalgia, an act of love, celebratory, a symbol of grief"

And having visited Ukraine twice, not as a tourist but working and building community together with local Ukrainians, I have sat around many Ukrainian tables in the rural areas and in Kiev and enjoyed such lavish and tasty hospitality.

So today on this Shrove Tuesday, the 1st March, my thoughts and prayers are very much with our Ukrainian neighbours and so lets celebrate their food culture with Nalysnyky's - Ukrainian pancakes.


For the Crepes

  1. 2-3 eggs

  2. 1 ½ litre milk

  3. 100ml of water

  4. 300g plain flour (sieved)

  5. 1/2 tsp salt

  6. 15ml sour cream

  7. 20g sugar

  8. Sunflower Oil

For Cheese filling

  1. 50ml sour cream

  2. 2 tbsp whipping/double cream

  3. Pinch salt

  4. 15g sugar

  5. 300g whole Milk Cheese/cottage cheese (room temperature)

  6. 1tsp vanilla essence

  7. 1 tbsp dill (or more to taste – use fresh if you have. If not, the dried stuff works great as well)

  8. 25g melted butter

Punnet of Raspberries to be added just before they are placed on the table.

Delicious eaten as it is or serve with fresh raspberries which go so well with dill and the cheese filling

  1. For the crepes;- Beat eggs one at a time. Add the milk, water, flour, salt, sour-cream, sugar and beat enough to get rid of any lumps.

  2. Pour some sunflower oil in a hot non-stick pan and scoop 3/4 of a ladle full of batter and swirl around creating a thin circular layer. Flip when side is golden brown (approximately 45 seconds). Oil pan in between each crepe as needed.

  1. For the filling:- Mix the sour cream, whipping cream, salt and sugar with the cheese and vanilla essence. Add your dill.

  2. Lightly spread an even layer of cheese on each crepe. Roll up gently.

  3. Cut each crepe in three equal pieces.

  4. Spoon a small amount of melted butter into the bottom of a large foiled casserole dish.

  5. Layer your Nalysnyky into the casserole dish. Make sure the butter is only on top of your final layer. You don’t want any layers to stick together.

  6. Wrap the sides of the foil loosely over the top of the Nalysnyky.

  7. Bake at 180 degrees for 30 minutes.

  8. When cool add raspberries at the end of each crepe and/or make a raspberry compote

  9. Dust with sieved icing sugar



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