Sweet Crepes with Farmer’s Cheese Filling (Lithuanian Lietiniai Blynai)

🧀 What Are Lithuanian Crepes?

📝 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)?

• Dry curd cottage cheese (drained)
• Quark
• Ricotta (well-drained, though texture is softer)

👩‍🍳 Step-by-Step Instructions

Step 1: Make the Crepe Batter

1. In a mixing bowl, whisk together eggs, sugar, oil, and half the milk.
2. In a separate bowl, combine flour and salt.
3. Gradually add the dry ingredients to the wet, whisking vigorously until a smooth paste forms.
4. Add the remaining milk slowly, whisking until you have a smooth, pourable batter (like heavy cream consistency).
5. Let the batter rest for 20 minutes to hydrate.
6. Check thickness: If it thickens too much, stir in a splash of milk or cold water.

Step 2: Cook the Crepes

1. Heat a non-stick or crepe pan over medium heat. Lightly grease with butter or oil.
2. Pour a ladle of batter into the pan and swirl to coat in a thin, even layer.
3. Cook for 60–70 seconds until the edges lift slightly and the bottom is golden.
4. Flip with a spatula and cook the second side for 30–60 seconds.
5. Transfer to a plate and repeat with the remaining batter.

Step 3: Make the Farmer’s Cheese Filling

1. In a large bowl, mash the farmer’s cheese with a fork or potato masher.
2. Add egg, sugar, and vanilla. Mix until smooth and creamy.
3. Stir in any extras like raisins, lemon zest, or cinnamon if using.

Step 4: Fill and Fry the Crepes

1. Place a heaping spoonful of filling in the center of each crepe.
2. Fold the sides inward, then the top and bottom, to form a neat square or envelope.
3. Optional: Refrigerate assembled crepes for later frying.
4. Heat a bit of butter or oil in a pan over medium-low heat.
5. Fry each filled crepe for 4–6 minutes per side, until golden and crispy.

🍽️ How to Serve

• 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.

💬 Final Thoughts