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Breakfast

Lietiniai Blynai

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10 min
Prep
20 min
Cook
4
Servings

Ingredients

  • 2 Eggs
  • 300ml (1 1/4 cups) Milk
  • 150g (1 1/4 cups) Flour
  • Pinch of salt
  • 1 tbsp (12g) Sugar
  • 2 tbsp (28g) Melted butter, plus extra for frying
  • Cottage cheese, jam, or honey, for filling

Method

  1. Whisk the eggs, milk, sugar, and salt together.
  2. Gradually whisk in the flour until you have a smooth, thin batter.
  3. Stir in the melted butter and rest the batter for 10 minutes.
  4. Heat a lightly buttered pan over medium heat and ladle in a thin layer of batter, swirling to coat.
  5. Cook 1-2 minutes per side until lightly golden and lacy at the edges.
  6. Stack the crepes and fill or top as desired.

Introduction: Thin crepes appear across the Baltic breakfast table, but in Lithuania they're closely tied to Shrovetide (Užgavėnės) celebrations, when stacks of blynai are eaten to mark the last rich foods before Lent.

Cultural Background: Thin crepes appear across the Baltic breakfast table, but in Lithuania they're closely tied to Shrovetide (Užgavėnės) celebrations, when stacks of blynai are eaten to mark the last rich foods before Lent.

Tips: Rest the batter before cooking so the flour hydrates fully and the crepes don't tear when you flip them.

Variations: Fold with sweetened curd cheese and pan-fry the parcels for a dish closer to blynai su varške; savoury versions use minced mushrooms and onion.

Nutrition: Approx. 180 kcal, 7g protein, 7g fat, 21g carbohydrates per serving (plain crepe).

FAQs:

Q: Why is my batter lumpy?
A: Add the flour gradually while whisking constantly, or blend the batter briefly if lumps remain.

Q: Can these be made dairy-free?
A: Yes, substitute a plant milk and oil for the milk and butter; the texture will be slightly less rich.

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