Nalysnyky (Ukrainian Crepes)

Crepes

4 large eggs

1 cup whole milk

6 Tbsp. cold water

1 cup all purpose flour

1/2 tsp. salt

Beat eggs with mixer until light and fluffy.  Did remaining ingredients and beat until smooth.  Heat crepe pan or 6-inch frying pan.  Coat lightly with butter.  Pour in one-fourth cup of batter, swirling pan until batter coats it.  Fry for about one minute until lightly brown on bottom.  Do not flip.  Cook only one side.  Keep crepes warm on platter in 240 degree oven.  Continue to fry until batter is used up, coating pan lightly with butter each time.  

Cheese Filling

2 cups cottage cheese

2 large egg yolks

3 Tbsp. whipping cream

1/4 tsp. salt

1 tsp. chopped fresh dill or 1/2 tsp. dried dill weed

More butter for pan and serving

Place the cottage cheese in a cheese cloth or clean kitchen towel and squeeze out as much moisture as possible. Transfer the cheese to a mixing bowl. Add remains ingredients and mix to blend well. Remove warm crêpes from the oven and increase oven temperature to 350°. Place one crêpe with the brown side down on a smooth surface. Spoon one heaping tablespoon of cheese filling near one edge of the crêpe. Start rolling the crêpe over the filling and tuck in each side to prevent the filling from falling out; continue to roll.  Fill the remaining crapes. Place the finished Nalysnyky into a lightly buttered 13“ x 9“ oven proof casserole dish in. layers.  Dot each layer with some butter. Bake in preheated 350° oven for 20 minutes. Serve hot with melted butter, and a dollop of sour cream or yogurt.