Nalysnyky (lynn's Blintz)

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 3/4 cup flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 tablespoon fine sugar
• 2 eggs, beaten
• 2/3 cup milk
• 1/2 cup water
• 1/2 teaspoon lemon zest
• 1/2 cup dry curd cottage cheese, smooth
• 1 egg yolk
• 1 teaspoon soft butter
• 1 tablespoon sour cream
• melted butter

Recipe

• 1 sift the first four ingredients together and make a well in it.
• 2 beat the egg with the milk, water and lemon zest. add this to the dry ingredients and stir well. the mixture will be lumpy.
• 3 butter a small fry pan (or crepe pan if you have one) and using a small gravy ladel (equal to about 2 tablespoons) to portion the batter, pour out about a small crepe. swirl the pan to thin the crepe out and make about a 6" diameter.
• 4 fry over medium heat until the top of the crepe dries out and there is a slight color on the bottom side. flip the crepe as you would a pancake.
• 5 as the crepes cook, stack them on a plate and cover them with a clean towel so as to keep them from drying out.
• 6 blend the filling ingredients together and mash them with the back of a spoon to ensure that the cottage cheese is smooth.
• 7 spread the filling onto the crepe as you would when spreading a sandwich with butter (about 1 - 1 1/2 tablespoon of filling/crepe).
• 8 roll the crepes up, cut them in 1/2 and layer them in a small buttered casserole.
• 9 brush each layer with melted butter.
• 10 cover and bake at 250f for 30 minutes.
• 11 my mil added a yolk to her crepe, and used all milk as the liquid. she also finely chopped onion and dill into the filling. she served this with a rich mushroom sauce. yum! and completely different again!