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Ukrainian Apple Stuffed Pancakes

These Ukrainian apple-stuffed pancakes are a classic sweet, filling recipe you can enjoy for any meal, including as dessert or as a sweet main course.

These pancakes are thin – similar to a crepe – and are sometimes also referred to as crepes. They are easy to whip up with just a few common ingredients.

Similar yet different from mushroom stuffed pancakes, this apple version is filled with a hint of sweetness as opposed to savory flavors.

stacks of apple stuffed crepes on white plate with pink cloth under.

Nalysnyky (stuffed pancakes/crepes with different fillings) are a traditional dish in Ukraine and other Slavic countries.

They are especially popular during Maslenitsa, which is a festive celebration of the end of winter and the arrival of spring.

Ingredients

ingredients on counter with labels to make apple stuffed pancakes.

Here are all the ingredients you need to make these classic apple-stuffed pancakes/crepes:

  • All-purpose flour – For the batter. You can also use whole wheat flour if you prefer.
  • Egg – For the batter.
  • Milk – Either low-fat or whole milk. For a non-traditional version, you can use plant-based alternatives, but the flavor will change.
  • Sugar – Either cane sugar or white granulated sugar. Adjust the amount to taste (for the filling).
  • Olive oil – For the pancake batter. Preferably a light olive oil, not extra-virgin olive oil (it has a very distinct taste). Alternatively, you can use vegetable oil, canola oil, or sunflower oil.
  • Butter – Unsalted butter to fry the apples.
  • Apples – You can use apples of your choice, just keep in mind that sour apples will also make the filling a bit more sour.
  • Ground cinnamon – Adds extra flavor to the filling.

Recipe Tips

  • If the apples are quite sour, you may want to add some extra sugar to the filling.
  • If the apples are too sweet, you can add a little lemon juice to the filling to balance the flavor.
  • To make the filling more uniform, you can grate the apples. You can also peel the apples if you don’t like the skin.
  • You can reheat cold pancakes before serving. You can either fry them in a pan on both sides for a crispy crust or reheat them in the oven.
  • You can freeze the pancakes and then simply reheat them in the oven and serve.
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How to Make Apple Stuffed Pancakes – Step by Step Instructions

In this section, you can follow the recipe process photos step-by-step to see exactly how to make these apple-stuffed pancakes. This may be helpful if you are a visual person.

Otherwise, feel free to jump to the detailed recipe card at the bottom of this post!

egg and milk in clear mixing bowl on counter.

Combine the all-purpose flour, olive oil, sugar, egg, and half of the milk in a mixing bowl. Whisk the mixture until it forms a thick batter without lumps.

thin crepe batter in clear glass bowl with metal whisk inside.

At this point, you can add half of the cinnamon to the batter. Then gradually whisk in the remaining milk. The batter should be quite liquid.

Then set the mixing bowl with the batter aside.

frying pan filled with cinnamon sugar and cut apple pieces.
fried apples with cinnamon and sugar in frying pan with counter around.

Cut the apples into small pieces – don’t forget to remove the core.

Next, melt the butter in a frying pan, then add the diced apples as well as the remaining sugar and cinnamon.

Cook the apples over medium-low heat for about 7 minutes, stirring regularly. For softer apples, increase the cooking time to about 10-12 minutes. When done remove the pan from heat and set aside.

half cooked crepe in black frying pan with counter around.
cooked crepe laying in black frying pan with counter top around.

Now, heat a lightly greased frying pan over low heat and pour in a small amount of batter, tilting the pan to spread the batter evenly.

Cook over low heat for 2-3 minutes, then flip the pancake (crepe) to the other side and cook for another minute, or until cooked and golden brown.

Then transfer to a plate and cook the rest of the thin pancakes until all the batter is gone.

crepe with spoonful of fried apple filling to one side.

To assemble, spoon about 2 tablespoons of apple filling onto the edge of a crepe.

rolled and stuffed crepe sitting on top of stack of other crepes.

Roll or fold the pancake tightly around the filling. You can tuck in the ends if you like.

pile of rolled and stuffed apple crepes on white plate with cloth under.

Repeat until you run out of filling or pancakes.

Serve the pancakes warm (but they also taste good cold). They taste great as is or with toppings such as sour cream for a nice flavor contrast, whipped cream, or honey for some extra sweetness. Enjoy!

Storage Tips

If you have leftovers, place them in a sealed container in the fridge for up to 3 days.

These pancakes can be eaten hot or cold. If you want to reheat them, you can fry them in a pan with a little bit of oil over medium-low heat.

Alternatively, you can also reheat them in the oven or the air fryer.

Related Recipes

Here are some other Ukrainian and Russian pancake recipes if you enjoyed these ones stuffed with apples!

apple stuffed crepes stacked on a white plate.

Ukrainian Apple Stuffed Pancakes

These Apple Stuffed Pancakes – known as Nalysnyky – are easy to make and even easier to enjoy. With a simple, sweet filling, these thin pancakes taste great as is, with sour cream for a flavor contrast, whipped cream, or other toppings of your choice!
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4

Ingredients

The Batter

  • 1 cup all-purpose flour
  • 2 tablespoons olive oil
  • 2 tablespoons cane sugar, or granulated sugar
  • 1 egg
  • 2 cups milk
  • oil, for frying

The Filling

  • 2 tablespoons butter
  • 3 medium apples
  • 1 teaspoon ground cinnamon, more to taste
  • 2 tablespoons cane sugar, or granulated sugar

Instructions

  • In a bowl, combine the all-purpose flour, olive oil, sugar, egg, and half of the milk. Whisk the mixture until it forms a thick batter without lumps.
  • Optionally, add half of the cinnamon to the batter. Then gradually whisk in the remaining milk. The batter should be quite liquid. Set aside.
  • Cut the apples into small pieces. Melt the butter in a frying pan, then add the diced apples as well as the remaining sugar and cinnamon.
  • Cook the apples over medium-low heat for about 7 minutes, stirring regularly. For softer apples, increase the cooking time to about 10-12 minutes. When done remove the pan from heat and set aside.
  • Heat a lightly greased frying pan over low heat and pour in a small amount of batter, tilting the pan to spread the batter evenly.
  • Cook over low heat for 2-3 minutes, then flip the pancake (crepe) to the other side and cook for another minute, or until cooked and golden brown. Transfer to a plate and cook the rest of the thin pancakes until all the batter is gone.
  • To assemble, spoon about 2 tablespoons of apple filling onto the edge of a crepe. Roll or fold the pancake tightly around the filling. You can tuck in the ends if you like.
  • Repeat until you run out of filling or pancakes.
  • Serve the apple-stuffed pancakes warm as is or with sour cream, whipped cream, or honey.

Notes

  • If the apples are quite sour, add some extra sugar to the filling. If they are too sweet, add a bit of lemon juice to balance the flavor.
  • To make the filling more uniform, you can grate the apples.
  • You can reheat cold pancakes before serving. You can either fry them in a pan on both sides for a crispy crust, or reheat them in the oven.
  • You can freeze the pancakes and then simply reheat them in the oven and serve.

Nutrition

Calories: 433kcal | Carbohydrates: 61g | Protein: 9g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 71mg | Sodium: 109mg | Potassium: 382mg | Fiber: 4g | Sugar: 32g | Vitamin A: 507IU | Vitamin C: 6mg | Calcium: 176mg | Iron: 2mg

This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.

Course Breakfast, Dessert
Cuisine Ukrainian
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This recipe was contributed by
Yuliia Stsepeleva
Yuliia was born in Ukraine and lived in Eastern Ukraine, close to Russia, for many years. Her experience makes her very familiar with both Ukrainian and Russian cuisine. She now lives in England, but still enjoys cooking Ukrainian dishes for her family.

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