Tag Archives: Ukrainian crepes

Ukrainian Nalysnyky (Crepes) with Chicken

31 Jan

Ukrainian Nalysnyky with Chicken

Toronto hit record high of 14 C yesterday and but winter returned today.  Nice weather roller-coaster! Here comes the snow again, high winds and the high of -7 C.

The cold mid-winter weather makes me gravitate towards anything that makes me feel cozy.  Thick soups, hearty stews, creamy risottos and hot chocolate.   I always try to adjust these dishes so I won’t pack on the pounds – we are performing in 2 weeks!

I was flipping through my favourite cookbooks, searching for something different to make when this caught my eye:

My handwriting wasn’t the best as I was scribbling notes over the phone 🙂

My cousin makes the best Nalysnyky!   They are thin, lace-y and airy.  Nalysnyky (pronounced: Nah-less-knee-key) are the Ukrainian version of crepes. This is a lighter version of one my favourite cold-weather comfort food.

My cousin’s original recipe, yields 19-20 crepes:

  • 2 cups all purpose flour
  • 3 cups whole milk
  • 2 tbsp white sugar
  • 1/2 tsp salt
  • 2 tbsp sunflower oil
  • 2 eggs

This is what I used to make Nalysnyky lighter and healthier.

Crepe batter:

  • 1 cup whole wheat flour
  • 1 cup all purpose white flour
  • 3 cups water
  • 1 tbsp raw organic sugar
  • 1/2 tsp salt
  • 1 tbsp olive oil
  • 1 egg

Crepe batter in a blender

Directions:

  1. The blender makes it super easy.  In a blender, combine all of the ingredients for batter and pulse for 10 seconds.  Let it rest for 30 minutes.
  2. Heat a non-stick pan over medium-high.  I find my cast iron pan works the best for this recipe.
  3. Coat with butter or oil.
  4. Pour about 1/4 cup of batter into the center of the pan and swirl/tilt the pan to spread it evenly.
  5. Cook until edges look dry and flip – about 30 seconds.
  6. Cook for another 10 seconds and transfer to a plate to cool.
  7. Continue with rest of batter.
  8. After crepes have cooled you can stack and store them in seal-able plastic bags in fridge for several days or freezer for up to 2 months if making in advance.

Filling:

  • 1 medium onion chopped
  • 1 tbsp olive oil
  • 2 cup shredded cooked chicken (white meat, no skin)
  • 1/2 cup chicken broth

Directions:

  1. Fry onions in olive oil until golden brown.
  2. Grind the chicken, fried onions and broth in a food processor.
  3. You will end up with a pudding-like substance – this is your filling!

To assemble:

  1. Place 1 crepe on a smooth surface.
  2. Spoon about 1 heaping tablespoon of chicken filling near one edge of the crepe.
  3. Start rolling the crepe over the filling, tuck in each side to prevent the filling from falling out, and continue to roll.
  4. Continue to fill and roll the remaining crepes.
  5. Serve hot with melted butter or a dollop of sour cream


Finished product!

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