Nalysnyky with cottage cheese

Gradually add the flour to the egg mixture, mixing thoroughly to achieve a smooth consistency. Add a few tablespoons of flour at a time, mixing gently. The batter should be as thick as rich sour cream.

Ensuring a lump-free batter is crucial. Start by adding 2–3 tablespoons of milk at a time, mixing thoroughly after each addition. Repeat this process several times, then gradually pour in the remaining milk, stirring well after each addition. Although the batter may feel thick at first, it will eventually become smooth and fluid.

Finally, incorporate some oil into the batter and mix thoroughly. This step ensures the crepes are more flexible and prevents them from sticking to the pan.

Preheat a frying pan over medium heat and lightly grease it with oil. As the batter already includes oil, greasing the pan is only necessary for the first nalysnyk.

Pour the batter in small portions, evenly spreading it into a thin layer over the entire frying pan. Fry on both sides until golden (1-2 minutes). Adjust the heat as needed to avoid burning.

Combine the cottage cheese with sugar for the filling. If the cheese isn't homemade, it's a good idea to blend it with an immersion blender until smooth.

Cut the crepes into three parts, spread the filling on each part, and fold them into triangles.