Chef Brad Smoliak: Sweet and savoury Nalysnykys

Ingredients:

Nalysnyky fillings:

•    2 TBSP kosher salt
•    ¼ TBSP black pepper
•    1 TBSP butter
•    1 litre syr cheese or dry cottage cheese
•    1 TBSP white sugar
•    ½ cup green onions, finely chopped
•    ¼ cup crème fraiche or sour cream
•    2 TBSP chopped parsley

Crêpes:

•    1 TBSP salt
•    4 eggs
•    4 cups whole milk
•    2 cups all-purpose flour

Instructions:

Crêpes:

1.    Add flour to a large mixing bowl.
2.    In a small bowl, add eggs and beat them slightly.
3.    Create a well in the centre of the flour and slowly add eggs while mixing. Mix everything together until consistent.
4.    Add 1 cup of milk and continue to mix well.
5.    Add another cup of milk, and keep mixing to remove any lumps.
6.    Add remaining milk and continue to mix until reaching a thin consistency. Make sure there are no lumps.
7.    Set aside.

Savoury filling:

1.    Heat a skillet on medium heat.
2.    Add 1 TBSP butter to the heated skillet, and let melt until foaming.
3.    Add chopped green onions, and stir for 1-1½ minutes, until softened. Remove pan from heat and let cool.
4.    In a large mixing bowl, add ½ litre cheese and 1/8 cup crème Fraiche.
5.    Add salt and pepper, and mix everything until thoroughly consistent.
6.    Add cooled cooked green onions to the cheese mixture and mix everything well.
7.    Add parsley and mix well.
8.    Set aside.

Sweet filling:

1.    In a large mixing bowl, add ½ litre of cheese and 1/8 cup crème Fraiche.
2.    Add 1 TBSP white sugar and mix well until thoroughly consistent.

To cook crêpes:

1.    Pre-heat a flat bottom pan over medium heat.
2.    Add 1 TBSP butter and let melt.
3.    Using a ladle, slowly pour 1 ladle of crêpe mix into the heated pan, letting it cover the entire bottom of the pan.
4.    Let cook for 1 to 1½ minutes, or until edges start to brown.
5.    Once the edges start to brown, carefully flip the crêpe over and cook for another 1 to 1½ minutes.
6.    Remove cooked crêpe from pan and place on a cooled plate and set aside.

To build Nalysnykys:

1.    Add 1 scoop of the savoury or sweet filling directly into the centre of a cooled crêpe.
2.    Gently fold the crêpe over until the sides meet, and gently push the filling down to flatten.
3.    Fold the sides of the crêpe over until they meet and fold under to seal.