Nalysnyky (Lynn'S Blintz) - cooking recipe

Ingredients

Crepe
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
Filling
1/2 cup dry curd cottage cheese, smooth
1 egg yolk
1 teaspoon soft butter
1 tablespoon sour cream
melted butter

Preparation

Sift the first four ingredients together and make a well in it.
Beat the egg with the milk, water and lemon zest. Add this to the dry ingredients and stir well. The mixture will be lumpy.
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.
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.
As the crepes cook, stack them on a plate and cover them with a clean towel so as to keep them from drying out.
Blend the filling ingredients together and mash them with the back of a spoon to ensure that the cottage cheese is smooth.
Spread the filling onto the crepe as you would when spreading a sandwich with butter (about 1 - 1 1/2 tablespoon of filling/crepe).
Roll the crepes up, cut them in 1/2 and layer them in a small buttered casserole.
Brush each layer with melted butter.
Cover and bake at 250F for 30 minutes.
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!