Nalysnyky

For the crepes:
Beat eggs one at a time. Add the milk, water, flour and salt and beat enough just to blend and get rid of any lumps.

Pour 1 Tablespoon of canola oil into a hot non-stick pan and scoop 3/4 of a ladel full of batter and swirl around creating a thin circular layer that covers the bottom of your pan. Flip when bottom side is golden brown (approximately 45 seconds) and cook the other side until it’s golden. Remove crepe to a plate and keep warm in the oven. Oil pan in between each crepe as needed and repeat the process until your crepe batter is used up.

For cheese filling:
Melt 1/4 cup of butter and set aside. Ensure your cheese is at room temperature. Mix egg yolks, whipping cream and salt with the cheese. Add fresh dill.

For assembly:
Lightly spread an even layer of cheese mixture on each crepe, and roll up gently. Cut each crepe into three equal pieces.

Spoon a small amount of the melted butter into the bottom of a large foiled casserole dish. Begin laying your Nalysnyky into the casserole dish. Make sure to butter in between each layer and on top of your final layer to avoid the crepes sticking together.

Wrap the sides of the foil loosely over the top of the Nalysnyky. Bake at 350 degrees Fahrenheit for 30 minutes. And serve!