Contents
Traditional Lithuanian Crepes (Lietiniai Blynai) are thin, hearty pancakes filled with sweet or savory fillings, then pan-fried until golden and served with sour cream. A comforting dish enjoyed for lunch, dinner, or even dessert in Lithuanian homes! This recipe creates soft, foldable crepes perfect for stuffing and frying to crisp perfection. 🇱🇹🥞
Ingredients
- 3 large eggs (or 2 extra-large in the US)
- 1 tbsp granulated sugar (optional for sweet fillings)
- 2 tbsp neutral oil (sunflower or canola)
- 500 ml whole milk, divided
- 180 g all-purpose flour (plain flour)
- 1 pinch salt
Instructions
- In a jug or mixing bowl, whisk together the eggs, sugar, oil, and half the milk until smooth.
- In a separate bowl, combine the flour and salt.
- Gradually add the dry ingredients into the wet mixture, whisking to form a smooth paste.
- Slowly add the remaining milk, whisking continuously to achieve a thin batter.
- Cover and rest the batter for 20 minutes to let the flour hydrate.
- Heat a non-stick or crepe pan over medium heat and lightly oil the surface.
- Pour a ladleful of batter into the pan and swirl to coat the bottom evenly.
- Cook for 40–50 seconds, or until the edges lift slightly and the bottom is pale golden.
- Flip and cook the other side for 30–50 seconds
- Stack cooked crepes on a plate and keep warm. Fill immediately or store for later.
Notes
Looking to bring a taste of Lithuania to your kitchen? These Traditional Lithuanian Crepes, or Lietiniai Blynai, are the ultimate comfort food — thin pancakes filled with sweet or savory goodness, pan-fried to golden perfection, and served with a generous dollop of sour cream. 🥞🇱🇹
Unlike their French cousins, Lithuanian crepes are never served plain. Whether stuffed with homemade farmer’s cheese, juicy shredded meat, or sweet apple compote, these crepes are a delicious celebration of flavor and texture. Crispy on the outside, soft and flavorful on the inside — just like grandma used to make!🥄 What Are Lietiniai Blynai?
Crepes in Lithuania aren’t just a breakfast option — they’re a way of life. Growing up in Lithuania, these crepes were served for lunch, dinner, or even dessert, filled with everything from jam to meat and always pan-fried to golden crispiness. Unlike French crêpes, which are often paper-thin and served with toppings, Lithuanian crepes are heartier and always filled and re-fried, making them extra indulgent. Think of them as the Eastern European twist on a classic.🆚 Lithuanian vs. French Crepes
| Feature | French Crêpes | Lithuanian Lietiniai Blynai |
|---|---|---|
| Thickness | Very thin | Slightly thicker, but still delicate |
| Serving Style | Often topped with spreads or fruits | Always stuffed and pan-fried again |
| Texture | Silky and soft | Crispier exterior, heartier bite |
| Meal Type | Often dessert or snack | Full meal: lunch, dinner, or dessert |
🛒 Ingredients for Lithuanian Crepes
Here's everything needed to make this traditional dish from scratch:- 🥚 Eggs – Use large UK eggs or extra-large in the US.
- 🍬 Sugar – Granulated or caster sugar. Omit for savory fillings.
- 🛢️ Neutral Oil – Sunflower or canola works best.
- 🥛 Milk – Whole milk (full-fat) gives richness.
- 🌾 All-Purpose Flour – Also called plain flour.
- 🧂 Salt – Just a pinch for balance.
👩🍳 How To Make Lietiniai Blynai (Step-by-Step)
-
Mix the Wet Ingredients
In a jug or medium bowl, whisk together the eggs, sugar, oil, and half of the milk until combined. -
Combine the Dry Ingredients
In a separate bowl, mix the flour and salt. -
Make the Batter
Gradually add the dry mixture into the wet, whisking vigorously to avoid lumps. Once smooth, slowly pour in the remaining milk and mix until you have a thin batter. -
Let It Rest
Cover and let the batter sit for at least 20 minutes. This allows the flour to hydrate fully and improves texture. -
Preheat the Pan
Heat a non-stick frying pan over medium. Lightly brush with oil. -
Cook the Crepes
Pour a ladleful of batter into the pan, swirling quickly to coat the base. Cook for 40–50 seconds, until the edges begin to lift and look slightly crispy. 👉 Note: Don’t let them brown too much — they’ll be pan-fried again after filling! -
Flip and Finish
Flip the crepe and cook the other side for another 30–50 seconds. -
Repeat & Stack
Repeat until all batter is used, stacking finished crepes on a plate. Fill and fold now, or cover and store for later.
🧀 Filling Ideas & Serving Suggestions
Lietiniai Blynai are nothing without their fillings! Here's how Lithuanians traditionally enjoy them:🍭 Sweet Fillings:
- Farmer’s cheese with a touch of vanilla & sugar
- Sliced bananas with chocolate spread
- Homemade apple compote
- Jam or berry preserves
- Dusting of powdered sugar
🍖 Savory Fillings:
- Slow-cooked shredded pork or beef
- Creamy mushrooms with garlic
- Mashed potatoes with crispy bacon
- Cheese and frankfurter (a kids’ favorite!)
🧊 Storage Tips
- 🧺 Fridge: Store leftovers in an airtight container for 2–3 days.
-
❄️ Freezer: Stack plain crepes between parchment paper and freeze in a zip-top bag for up to 2 months.
(Though traditionally, Lithuanians rarely freeze crepes — they never last that long!)
✅ Tips for Perfect Crepes
🌟 First time making crepes? Don’t worry if the first one flops — it’s tradition!- Let the batter rest – Makes it smoother and prevents tearing.
- Use the right pan – A non-stick or crepe pan ensures success.
- Swirl quickly – As soon as the batter hits the pan, tilt to spread it evenly.
- Flip with confidence – Use a thin spatula or brave fingers!
