Nalysnyky are traditional Ukrainian crepes filled with a lightly sweet ricotta mixture. Delicate and tender, they can be prepared ahead of time or frozen so you always have a comforting breakfast or dessert ready when the mood strikes.
Crepes are common across Eastern Europe, and nalysnyky are a beloved Ukrainian version. They’re gently sweet in both batter and filling—ricotta with golden raisins is the classic choice, though you can swap in other fillings for variety.
These crepes are easier to make than they look. You don’t need a special crepe pan—an 8-inch non-stick skillet works perfectly. Try them for holidays, weekend brunch, or a simple weeknight treat. Once you’re comfortable with the technique, experiment with different batters or fillings for new flavors.
Nalysnyky ingredients
For the crepe batter
- Flour, sugar, salt
- Eggs, whole milk, melted butter: Use whole milk for the best tenderness; the milk fat helps keep the crepes supple.
For the sweet cheese filling
- Ricotta cheese: Full-fat ricotta gives the crepes the richest flavor and creamiest texture. In Ukraine, a farmer’s fermented cheese called syr is traditional—use it if you can find it.
- Golden or regular raisins: Golden raisins add a bright flavor, but any raisins will work.
- Sour cream: Adds a touch of tang and smooths the filling’s texture; sour cream is a common ingredient in Ukrainian cooking.
- Sugar and vanilla: Just enough to sweeten and unify the filling.
Variations
- Soak raisins in liquor: Rehydrate raisins in rum, brandy, or orange liqueur for a boozy lift—cool and drain before adding to the filling.
- Add citrus zest: Stir grated orange or lemon zest into the filling for a bright, festive aroma.
- Swap fillings: Use fruit compote, fresh fruit, or a chocolate ganache instead of sweet cheese for different tastes and occasions.
- Simple cinnamon-sugar: For an easy option, sprinkle cinnamon and sugar over warm crepes and roll them up.
How to make nalysnyky (Ukrainian crepes)
This method draws on traditional Ukrainian recipes adapted for a home kitchen.
Step 1: Make the crepe batter
Melt the butter and let it cool slightly. Whisk the flour, sugar, and salt in a large bowl. In another bowl, beat the eggs with the milk. Pour the milk mixture into the flour and whisk gently until smooth and free of lumps. Stir in the cooled melted butter; the batter should be about the consistency of heavy cream. Let it rest at room temperature for 30 minutes to relax the gluten and hydrate the flour.
Step 2: Make the ricotta cheese filling
Soak raisins in hot water for about 20 minutes, then drain and pat dry. Mix ricotta, sugar, sour cream, vanilla, and the rehydrated raisins until smooth. Taste and adjust sweetness if needed.
Step 3: Make the crepes
Heat an 8-inch non-stick skillet over medium. Lightly oil the pan by dipping a folded paper towel in neutral oil and rubbing it over the surface. Stir the batter gently, then pour a scant 1/4 cup into the center of the pan while tilting and rotating the skillet with a small circular wrist motion to spread the batter thinly and evenly.
Cook 1–2 minutes until the edges lift and the underside is golden, flip carefully, and cook another minute. Transfer to a plate and stack the crepes, covering them with a towel to keep warm. Lightly oil the pan between crepes as needed.
Step 4: Fill and fold the nalysnyky
Spoon a couple of tablespoons of filling onto each crepe and spread toward the edges without overfilling. Fold the crepes either into a simple wedge (fold in half, then again into a triangle) or into a traditional rolled envelope: fold the bottom edge toward the center, fold both sides inward to form an envelope, then roll into a log with the filling partially exposed in the center.
Rolled nalysnyky (traditional Ukrainian presentation)
Folding into an envelope and rolling produces the classic Ukrainian presentation and makes the crepes easy to stack and serve.
Folded crepes
The wedge fold is quick and attractive—serve immediately dusted with powdered sugar or with a dollop of sour cream or crème fraîche.
Expert tips
- Don’t overmix: Whisk gently. Overworking the batter develops gluten and makes crepes tough.
- Let the batter rest: A 30-minute rest ensures even hydration and consistent crepes from first to last.
- Imperfection is fine: Crepes don’t need to be perfectly round—each one will look unique and taste great.
Make ahead, freezing, reheating
- Make batter ahead: Batter keeps in the fridge overnight; bring to room temperature for 30 minutes before cooking.
- Make crepes ahead: Cooked crepes keep up to 2 days refrigerated. Layer with parchment between crepes and store in a sealed bag or wrapped in plastic.
- Reheat unfilled crepes: Microwave for about 10 seconds or warm in a non-stick skillet 20–30 seconds per side.
- Reheat filled crepes: Store filled crepes in an airtight container for up to 2 days and reheat briefly in the microwave.
- Freezing: Freeze unfilled crepes stacked with parchment paper in between for up to one month. Thaw in the refrigerator before reheating.
More Ukrainian recipes
-
Ukrainian Potato Pancakes (Deruny)
-
Pampushky (Ukrainian Garlic Bread)
-
Ukrainian Varenyky (Potato Dumplings)
Debra’s Details: Sweet nalysnyky crepes are a simple, traditional Ukrainian treat!
- Simple batter made with pantry staples.
- Tender and light in texture.
- Lightly sweet—suitable for breakfast or dessert.
- Make ahead or freeze for later use.
- Versatile—try a variety of fillings.
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Recipe
Sweet Nalysnyky (Ukrainian Crepes)
Equipment
- mixing bowls
- whisk
- measuring cups
- 8-inch non-stick skillet
- spatula
Ingredients
Crepe Batter
- 1 cup all-purpose flour (125 grams)
- 2 tablespoons granulated sugar
- Pinch kosher salt
- 1½ cups whole milk
- 2 large eggs
- 2 tablespoons butter, melted
- Neutral oil for the pan
Ricotta Cheese Filling
- ⅓ cup golden or regular raisins
- 1⅓ cups whole-milk ricotta cheese
- 2 tablespoons sour cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- Pinch kosher salt
Instructions
- Melt butter and set aside to cool. Soak raisins in hot water for 20 minutes, then drain and pat dry.
- Whisk the flour, sugar, and salt in a large bowl. In another bowl, whisk the eggs with the milk.
- Pour the milk mixture into the flour and whisk gently until smooth. Do not overmix. Stir in the cooled melted butter. Let the batter rest at room temperature for 30 minutes.
- Combine ricotta, sugar, sour cream, vanilla, and the softened raisins until smooth.
- Heat an 8-inch non-stick skillet over medium. Lightly oil the pan with a paper-towel dabbed in neutral oil.
- Stir the batter gently, then pour about 1/4 cup into the center of the pan and tilt/rotate to coat the bottom thinly. Cook 1–2 minutes until edges brown, flip, and cook another minute. Stack crepes and cover to keep warm.
- Spoon 1–2 tablespoons of filling onto each crepe and spread toward the edges. Fold into a wedge or fold into an envelope and roll for a traditional presentation.
- Serve immediately with powdered sugar, sour cream, or crème fraîche if desired.
Notes
- Soak raisins in rum, brandy, or orange liqueur for added depth, then drain before adding to the filling.
- Add orange or lemon zest to the filling for a citrus lift.
- Fill with fruit compote or chocolate ganache instead of ricotta for different flavors.
- For a quick option, dust warm crepes with cinnamon and sugar and roll.
Make ahead, storage, reheating and freezing
- Make batter the day before and refrigerate; let come to room temperature for 30 minutes before cooking.
- Cooked crepes last up to 2 days refrigerated—layer with parchment between crepes and seal in a bag.
- Reheat unfilled crepes in the microwave for about 10 seconds or in a skillet for 30 seconds per side.
- Filled crepes can be kept in an airtight container for up to 2 days and reheated briefly in the microwave.
- Freeze unfilled crepes stacked with parchment between layers for up to one month; thaw in the refrigerator before reheating.
Nutrition
Carbohydrates: 26 g
Protein: 9 g
Fat: 11 g
Nutrition information is an estimate and not guaranteed to be exact.