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+ servings

Melt-in-Your-Mouth Poltava Crepes

Course Appetizer, Dessert
Cuisine Eastern European
Prep Time 5 minutes
Cook Time 1 hour
Total Time 2 hours 5 minutes
Servings 2 portions



  • 4 each crepes
  • 160 g whole milk ricotta or whole milk tvorog, preferred
  • 160 ml heavy whipping cream or crème fraiche, preferred

optional toppings/additions

  • 2 tbsp honey or maple syrup
  • 1/2 pint raspberries fresh


  • Preheat oven 275F. Quarter 4 crepes. Fold 1 tsp of cheese into each quarter.
    Making Poltava Nalysnyky
  • One deep 5" D ramekin fits 1 portion.
    Making Poltava Nalysnyky
  • Add hot cream and drizzle with honey. I added 2 pieces of chocolate to melt in the center. Cover ramekins with foil and bake for 1 hour.
    Making Poltava Nalysnyky
  • It will be tempting to eat them hot, but be patient and let the crepes cool to room temperature. They are the best warm.
    Poltava Nalysnyky
  • You can make them in advance in a large baking dish, let cool, and refrigerate covered. When cold, they are firmer, easier to handle and serve. You can plate them first and slowly warm in the oven before serving.
  • Poltava Nalysnyky


About Maslenitsa By Josh Wilson:
Maslenitsa, Blin!
Maslenitsa — wiki
Dictionaries usually translate TVOROG as curd cheese, cottage cheese or sometimes farmer cheese. In some countries, it is classified as fresh acid-set cheese, though in Slavic cuisines it is traditionally considered a distinct fermented milk product. It is made by warming soured milk until the desired degree of coagulation (denaturation, curdling) of milk proteins is met, and then strained.
Traditionally, raw milk is placed in a warm place (24-26C/75-78F) for 24-48 hours to ferment by naturally present lactic acid bacteria. To start the process of fermentation in pasteurized milk, we need to add mesophilic Lactococcus starter cultures. To make kefir cheese, add kefir grains to a room temperature milk. When fermented, slowly heat kefir in a water bath to 50-55C/122-131F to coagulate (curdle) milk proteins. Strain separated whey, and your cheese is ready to eat. It can be stored in a refrigerator for up to 3 days. Kefir cheese or tvorog can be used as an ingredient in sweet and savory dishes. For desserts, sugar, vanilla, and raisins are often added to the cheese. To enjoy authentic flavors, try serving it as is with a little bit of good honey on top.