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!
Equipment
- Non-Stick Frying Pan or Crepe Pan we used 7-inch pan
Ingredients
- 2 eggs large
- 1 tablespoon white sugar optional
- 1 tablespoon neutral oil
- 500 ml (2 cups + 2 tbsp) milk divided in half
- 200 g (1½ cup + 3 tbsp) all-purpose flour
Instructions
- In a jug, or a medium bowl, whisk the eggs, sugar, oil and half of the milk.
- In a separate bowl, mix the flour and a pinch of salt.
- Add the dry ingredients into the wet ingredients and, using a balloon whisk, mix vigorously, until you have a smooth paste with no dry pockets of flour.
- Then gradually pour in the rest of the milk, until you have thin crepe batter.
- Cover the bowl, and set it aside for 20 minutes in order for the flour to fully hydrate.
- Heat a large non-stick frying pan or crepe pan over medium heat. Brush the base of the pan with a little oil.
- Pour a ladleful of the crepe batter into the pan and distribute it across the base by moving the pan in a circular motion.
- 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.
- 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!
- Repeat with the rest of the batter, stacking the cooked crepes on a plate.