Directions: |
Directions:Beat eggs with a rotary beater until light, add milk, water and beat again. Gradually add the flour, salt continuing to beat with an egg beater as you add the flour. Beat until smooth. The batter will be very thin.
To Fry Nalysnyky:
Pour a few tbsp. of the batter into the centre of heated greased very lightly, small frying pan. Tilt the pan to distribute batter evenly across the bottom. Cook the cakes over moderate heat. When lightly browned on the bottom and firm to touch on top, remove cakes to a warm plate. Continue frying in this manner until all batter is used up.
Final Step in Making Nalysnyky:
Butter the sides and bottom of a casserole. Place a tablespoon of the filling in the centre of the light side of each cake and rollick a jelly roll. The browned side should be on the outside. Flatten the roll slightly with the palm of the hand so the filling would not be just in the centre. Arrange cakes in the buttered casserole, in layers. Butter each layer and pour ½ to ¾ cup slightly soured cream over the cakes. Cover the casserole and bake in a moderate oven, 325º F for about ½ an hour. They are ready when they "puff up". Serve immediately.
Pointers on Frying the Cakes:
1. The temperature of the pan must be just right. Preheat the pan to about 340-350 º F. It must be hot enough to cook the cakes quickly; otherwise they will be pale and heavy. At the same time, if the pan is too hot you will get a brown crust and the top does not have a chance to set.
2. When the first few air bubbles appear on the cake, the bottom should be light brown and the cake is ready to be taken out of the pan. The top side of the cake should be firm, but on the pale side.
Fillings for Nalysnyky:
Cottage cheese filling: (This is the most popular filling)
2 c. fresh country cottage cheese, well drained
2 egg yolks
2 tbsp. rich cream (or more)
¼ tsp. salt
Combine ingredients with cheese and mix until you get a smooth mixture. More cream may be added if cheese mixture appears to be too thick. If too thin, add more cottage cheese, or a tbsp. of dry bread crumbs. Spread filling on nalysnyky and roll.
A tsp. of chopped green dill may be added, if desired.
Mushroom filling:
2 c. chopped mushrooms
1 tsp. onion juice or 1 small onion, finely chopped
2 tbsp. sour cream
Butter for sauteeing mushrooms
Salt and pepper
Saute mushrooms in butter; add onions. Add cream, cook awhile to blend the flavours. Spread filling on nalysnyky and roll. |
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