BreakfastMain Course

Mlyntsi with Cheese

Name: Mlyntsi with Cheese
Prep time: 25 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: ukrainian
Ingredients: 1 cup all-purpose flour; 1.5 cup milk; 2 pcs large egg; 1 tbsp granulated sugar; 0.5 tsp salt; 2 tbsp vegetable oil; 400 g farmer's cheese; 3 tbsp sour cream; 2 tbsp granulated sugar; 0.5 tsp vanilla extract; 2 tbsp butter melted; 0.5 cup sour cream (optional)

These Ukrainian crepes are thin and delicate, perfect for a savory or sweet filling. This recipe features a creamy farmer's cheese filling, making for a satisfying breakfast or light meal. Serve them warm with a dollop of sour cream or fresh berries.

An original recipe by Forkin

Total time: 1 hr 5 min
Serves: 4
Difficulty: Medium
Per serving: 528 kcal

Vegetarian

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

crepes

1 cupall-purpose flour
1.5 cupmilk
2 pcslarge egg
1 tbspgranulated sugar
0.5 tspsalt
2 tbspvegetable oil

filling

400 gfarmer's cheese
3 tbspsour cream
2 tbspgranulated sugar
0.5 tspvanilla extract

serving

2 tbspbutter, melted

garnish

0.5 cupsour cream(optional)

Equipment

frying pan · ladle · large bowl · spatula · medium bowl · whisk

The method

Step by step

1
In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt for the crepes.
About 1 min
2
In a separate bowl, lightly beat the large eggs, then gradually whisk in the milk.
About 2 min
3
Pour the wet ingredients into the dry ingredients, whisking continuously until a smooth batter forms. Make sure there are no lumps.
About 3 min
4
Stir in the vegetable oil into the crepe batter.
About 1 min
5
Cover the bowl with plastic wrap and let the batter rest at room temperature for at least 10 minutes.
About 10 min
Cook’s note: Resting the batter allows the gluten to relax, resulting in more tender crepes.
6
While the batter rests, prepare the cheese filling. In a medium bowl, combine the farmer's cheese, sour cream, granulated sugar, and vanilla extract.
About 5 min
Cook’s note: For a smoother filling, you can press the farmer's cheese through a sieve first.
7
Heat a non-stick frying pan or crepe pan over medium heat. Lightly grease the pan with a small amount of vegetable oil or butter.
About 2 min
Cook’s note: A well-seasoned cast iron pan also works great for crepes.
8
Pour a ladleful of batter into the hot pan, tilting the pan to swirl the batter evenly across the bottom to form a thin circle.
Cook’s note: The first crepe might not be perfect, consider it a test run for temperature and batter consistency.
9
Cook for 1-2 minutes until the edges are golden brown and the surface is set. Carefully flip the crepe with a spatula and cook for another 30-60 seconds on the other side.
About 2 min
10
Transfer the cooked crepe to a plate and repeat with the remaining batter, stacking the crepes as you go.
About 15 min
Cook’s note: Keep the stack covered with a clean kitchen towel to keep them warm and pliable.
11
Once all crepes are cooked, place a spoonful of the cheese filling in the center of each crepe.
About 5 min
12
Fold the sides of the crepe over the filling, then roll it up tightly to form a neat package.
About 5 min
13
Arrange the filled mlyntsi on a serving platter. Drizzle with melted butter and serve immediately.
About 1 min
Cook’s note: Optionally, serve with extra sour cream or fresh fruit.

Per serving

Nutrition

68%Score

Calories: 527.7kcal
Protein: 21.4g
Carbs: 43.5g
Fat: 29.4g
Fibre: 0.8g
Sugar: 17.6g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover mlyntsi in an airtight container in the refrigerator.

Reheating

Reheat gently in a pan over low heat or in the microwave until warmed through.