1. Whisk the flour, milk, eggs, salt and oil into a smooth, thin crêpe batter and leave to rest for 15 minutes. Cook 8-10 thin crêpes in an oiled crêpe pan.
2. Soak the raisins in hot water for 10 minutes, then drain. Mash the curd cheese with a fork and mix in the egg yolk, sugar and raisins.
3. Preheat the oven to 180 °C and butter an ovenproof dish.
4. Put 2 tablespoons of filling on one edge of each crêpe, fold in the sides and roll up tightly (like an envelope), then lay the rolls snugly side by side in the dish.
5. Cover the tops with the sour cream, dot with the butter in small pieces and bake for 20-25 minutes until the sour cream is golden and bubbling.
6. Serve warm straight from the dish, dusted with a little icing sugar if you like.
Tip: Nalysnyky are both a Ukrainian Sunday breakfast and a traditional festive dessert; baking in sour cream makes them juicy and creamy – prepare them the evening before and just slide them into the oven in the morning.
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