Mlyntsi with Cheese
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
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store leftover mlyntsi in an airtight container in the refrigerator.
Reheat gently in a pan over low heat or in the microwave until warmed through.
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