Valentina’s Dill Nalysnky

Our Ukrainian friend taught us how to make these. She doesn’t use measurements though, so these are all estimates. She makes adjustments based on how many people she is feeding. -She recommends making the crepe batter very thin (add milk until pretty thin) -There is a technique to making the crepes in the skillet and it does take practice

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Mix batter ingredients in stand mixer, saving milk for last. Add milk until desired consistency (thin preferable).

Step 2

Add dill into batter (fresh or frozen preferable).

Step 3

To cook the crepes, fill 1/2-3/4 ladle and pour batter into 10” skillet, quickly turning batter around skillet and shaking it to ensure it evenly fills pan and makes circle. Cook until crisp on one side, then flip with toothpick until both sides crisp.

Step 4

Once crepes complete, lay out on a cutting board or plate. Lightly coat one half of each crepe with filling, then fold in half, then fold in half again.

Step 5

Arrange in baking dish. Repeat until all crepes made. Can sauté in butter in skillet or bake in oven with butter.