Traditional Lithuanian Crepes (Lietiniai Blynai)

Today, I'll show you exactly how to make classic Lithuanian Crepes, or Lietiniai blynai. We never just have crepes on their own, though. These thin pancakes are always stuffed with something—whether it's sweet farmer cheese or savory meat—then pan-fried until golden brown and served with a generous dollop of sour cream. It's just the Lithuanian way—plain crepes with sugar and lemon juice are for amateurs!

Jump to:

• What's The Difference Between French Crepes and Lithuanian Crepes?
• Ingredient Notes
• Step-By-Step Method
• Serving Suggestions
• Storage
• Recipe Tips For Best Results
• More Lithuanian Pancake Recipes
• Traditional Lithuanian Crepes (Lietiniai Blynai)

Growing up in Lithuania, crepes (Lietiniai blynai) were basically a food group in my house—we’d eat them stuffed with anything from jam to meat, always pan-fried until crispy. My favorite part? My mum would serve decadent sweet crepes for lunch or dinner - I mean, who doesn't like desserts for a main meal? 

What's The Difference Between French Crepes and Lithuanian Crepes?

French crepes are usually served plain with toppings or with a spread of something thin in between layers, while Lithuanian crepes are almost always filled, folded into a parcel or rolled into a tube and pan-fried again before serving. 

The texture is also slightly different—Lithuanian crepes tend to be a bit thicker and heartier than the ultra-thin French version. 

Ingredient Notes

Here's everything you'll need to make these thin pancakes from Lithuanian cuisine:

• eggs: we used large eggs in the UK, so you may need extra large in the US. 
• sugar: granulated sugar or caster sugar may be used. You can skip the sugar altogether, especially if you are planning to fill these with savory fillings. 
• neutral oil: like sunflower or canola oil. Some fat in the batter will prevent the pancakes from sticking to the pan. 
• milk: we used whole milk (full-fat milk). 
• all-purpose flour: also known as plain flour. 

Find the ingredient quantities alongside detailed instructions in the recipe card at the bottom of the post. 

Step-By-Step Method

1. In a jug, or a medium bowl, whisk the eggs, sugar, oil and half of the milk.

2. In a separate bowl, mix the flour and a pinch of salt.

3. Add the dry ingredients into the wet ingredients and, using a balloon whisk (or electric mixer), mix vigorously, until you have a smooth paste with no dry pockets of flour.

4. Then gradually pour in the remaining milk, until you have thin crepe batter.

5. Cover the bowl, and set it aside for 20 minutes in order for the flour to fully hydrate.

6. Heat a large non-stick frying pan or crepe pan over medium heat. Brush the base of the pan with a little oil.

7. Pour a ladleful of the crepe batter into the pan and distribute it across the base by moving the pan in a circular motion.

8. Cook the crepe on the first side for 40-50 seconds, or until the edges start coming away from the pan and turn slightly crispy.

TIP: Lithuanian crepes are typically rolled or folded with various fillings, then cooked again. So when you first make the crepes, ensure they are not too dark, as you will fry them again. Lithuanian crepes should really be rather pale. 

9. Flip the crepe and cook on the second side for 30–50 seconds. Note that the first crepe is very likely to turn out right!

10. Repeat with the rest of the batter, stacking the cooked crepes on a plate. Add filling now or store, covered, in the fridge for later. 

Serving Suggestions

Lithuanians never eat their Lietiniai blynai plain—these thin pancakes are always stuffed with something delicious and then fried again for extra flavor. 

Sweet options include farmer’s cheese, sliced banana and chocolate crepes, apple compote, and a dusting of sugar on top. Try our Farmer's Cheese Crepes here.

If you’re craving something savory, try a hearty meat filling made with slow-cooked, shredded meat, sometimes served with a rich mushroom sauce. 

Kids love the classic cheese and frankfurter combo, while mashed potatoes with bacon can also be tucked inside. 

No matter what you stuff them with, one thing is non-negotiable—a big dollop of sour cream on the side!

Storage

Keep leftover Lietiniai blynai in the fridge for up to 2-3 days. Store them in an airtight container or cover the plate with plastic wrap to keep them from drying out. Plain crepes can also be frozen—just separate them with parchment paper and pop them in a freezer bag. Although, I have to say, not many Lithuanians freeze crepes. 

Recipe Tips For Best Results

First time making crepes? No worries, just don't get disheartened if the first crepes don't turn out (the first one is always a disaster!). Here are a few tips:

• Rest the Batter – Let the batter sit for at least 20 minutes so the flour fully hydrates. This makes for smooth, elastic crepes that won’t tear.
• Thin, Even Layers – Pour just enough batter into the pan and swirl it around quickly to get Lithuanian Crepes as thin as possible.
• Flip with Confidence – Use a thin spatula (or your fingers if you're brave) to flip the crepe once the edges lift slightly—hesitation leads to tears!

More Lithuanian Pancake Recipes

Craving more pancakes? Looking for ideas for Shrove Tuesday (Pancake day is called Užgavėnės in Lithuania). Here are some more Lithuanian Pancake recipes: