Contents
These Sweet Crepes with Farmer’s Cheese Filling are the ultimate comfort food, straight from the heart of Lithuania 🇱🇹. Delicate, golden crepes are wrapped around a rich, slightly sweet farmer’s cheese filling, then pan-fried until crispy and caramelized on the outside. The creamy center, paired with a dollop of sour cream and a spoonful of jam or berry compote, creates a dessert (or even a meal!) that’s pure nostalgic bliss. 💛
Ingredients
For the Crepes:
- 3 large eggs
- 2 tsp sugar (optional)
- 2 tbsp neutral oil or melted butter
- 2 cups whole milk
- 1 cup all-purpose flour
- Pinch of salt
For the Sweet Cheese Filling:
- 1 ½ cups farmer’s cheese (full-fat, ideally)
- 1 large egg
- 3 tbsp granulated sugar (to taste)
- 1 tsp vanilla bean paste or extract (optional)
- Optional add-ins: lemon zest, raisins, cinnamon
For Frying:
- Butter or oil (as needed)
To Serve:
- Sour cream
- Jam or berry compote
- Optional: powdered sugar or fresh berries
Instructions
Step 1 – Make the Crepe Batter:
- In a large bowl, whisk together eggs, sugar, oil, and half the milk.
- In a separate bowl, combine flour and salt.
- Gradually whisk the flour mixture into the wet mixture to create a smooth paste.
- Slowly add the remaining milk while whisking until you have a thin, smooth batter.
- Let the batter rest for 20 minutes, then check the consistency—add a splash of milk or water if needed.
Step 2 – Cook the Crepes:
- Heat a non-stick skillet or crepe pan over medium heat and lightly grease.
- Pour in a ladleful of batter, swirl to coat, and cook for 60–70 seconds.
- Flip and cook the other side for 30–60 seconds. Repeat with remaining batter.
Step 3 – Prepare the Cheese Filling:
- In a bowl, mash the farmer’s cheese until smooth.
- Mix in the egg, sugar, and vanilla. Add any optional extras.
Step 4 – Fill and Fry the Crepes:
- Place a spoonful of filling in the center of each crepe.
- Fold the crepe into a square or envelope shape.
- Heat a little oil or butter in a pan and fry the filled crepes on medium-low for 4–6 minutes per side until golden brown.
Step 5 – Serve:
- Serve warm with sour cream, jam, or fresh berries.
Notes
These Sweet Crepes with Farmer’s Cheese Filling are the ultimate comfort food, straight from the heart of Lithuania 🇱🇹. Delicate, golden crepes are wrapped around a rich, slightly sweet farmer’s cheese filling, then pan-fried until crispy and caramelized on the outside. The creamy center, paired with a dollop of sour cream and a spoonful of jam or berry compote, creates a dessert (or even a meal!) that’s pure nostalgic bliss. 💛
Whether you serve them for breakfast, lunch, or dinner, these sweet cheese crepes—Lietiniai Blynai—are a family favorite for a reason.🧀 What Are Lithuanian Crepes?
In Lithuanian cuisine, crepes (lietiniai blynai) are a beloved staple. Unlike thick pancakes, these are whisper-thin, soft, and versatile—perfect for savory or sweet fillings. While fillings can range from sautéed mushrooms to minced meat, the most loved version by far is the one with a sweet farmer’s cheese filling. 😍 Though traditionally considered a breakfast dish, many Lithuanian families—like mine—enjoy them any time of day. I remember watching my mom fry up golden crepes in the kitchen, the scent drawing us in like moths to a flame. They were always served warm, topped with cool sour cream and sweet jam—sometimes even packed cold in my school lunchbox the next day!📝 Ingredients
For the Crepes:
- 3 large eggs 🥚
- 1–2 tsp sugar (optional, helps with browning)
- 2 tbsp neutral oil or melted butter 🧈
- 2 cups milk (whole milk recommended) 🥛
- 1 cup all-purpose flour (aka plain flour)
- Pinch of salt 🧂
For the Sweet Cheese Filling:
- 1½ cups farmer’s cheese (varškė) – full-fat preferred
- 1 large egg
- 2–3 tbsp sugar (adjust to taste)
- 1 tsp vanilla bean paste or extract (optional)
- Optional add-ins: lemon zest 🍋, raisins, or a pinch of cinnamon
For Cooking:
- Butter or oil – for frying crepes and stuffed parcels
For Serving:
- Sour cream 😋
- Jam or berry compote 🍓
- Fresh berries or powdered sugar (optional)
🧀 What is Farmer’s Cheese (Varškė)?
Varškė is a traditional Lithuanian fresh farmer’s cheese, with a soft, crumbly texture and slightly tangy flavor—similar to quark or dry cottage cheese. Made by curdling milk and draining the whey, it’s protein-rich and incredibly versatile. If you can’t find Lithuanian-style varškė, try substituting with:- Dry curd cottage cheese (drained)
- Quark
- Ricotta (well-drained, though texture is softer)
👩🍳 Step-by-Step Instructions
Step 1: Make the Crepe Batter
- In a mixing bowl, whisk together eggs, sugar, oil, and half the milk.
- In a separate bowl, combine flour and salt.
- Gradually add the dry ingredients to the wet, whisking vigorously until a smooth paste forms.
- Add the remaining milk slowly, whisking until you have a smooth, pourable batter (like heavy cream consistency).
- Let the batter rest for 20 minutes to hydrate.
- Check thickness: If it thickens too much, stir in a splash of milk or cold water.
Step 2: Cook the Crepes
- Heat a non-stick or crepe pan over medium heat. Lightly grease with butter or oil.
- Pour a ladle of batter into the pan and swirl to coat in a thin, even layer.
- Cook for 60–70 seconds until the edges lift slightly and the bottom is golden.
- Flip with a spatula and cook the second side for 30–60 seconds.
- Transfer to a plate and repeat with the remaining batter.
Step 3: Make the Farmer’s Cheese Filling
- In a large bowl, mash the farmer’s cheese with a fork or potato masher.
- Add egg, sugar, and vanilla. Mix until smooth and creamy.
- Stir in any extras like raisins, lemon zest, or cinnamon if using.
Step 4: Fill and Fry the Crepes
- Place a heaping spoonful of filling in the center of each crepe.
- Fold the sides inward, then the top and bottom, to form a neat square or envelope.
- Optional: Refrigerate assembled crepes for later frying.
- Heat a bit of butter or oil in a pan over medium-low heat.
- Fry each filled crepe for 4–6 minutes per side, until golden and crispy.
🍽️ How to Serve
Serve your Lithuanian sweet crepes warm and golden, with:- A generous dollop of sour cream
- A spoonful of jam or berry compote
- Optional: dust with powdered sugar, or top with fresh berries for extra flair
🧊 Storage Tips
- Store leftover crepes (filled or unfilled) in the fridge for 2–3 days.
- Keep them in an airtight container or stack them on a plate and cover with cling film—or do it the old-school way and cover them with another plate!
- Reheat in a pan or microwave when ready to serve.
OMG, these look AMAZING! My grandma used to make something similar, but I never got the recipe. Definitely trying this ASAP. The picture alone is making my mouth water! Question though – can I use regular cream cheese instead of farmer’s cheese? I’m in the US and not sure where to find that. Thanks!