Lithuanian crepes are a classic and easy-to-make dish that works perfectly for breakfast, dinner, school lunch boxes, or even to take on a trip. They pair wonderfully with a variety of fillings – both sweet and savory – and children often enjoy eating them plain as well.
Here is a simple recipe for the crepes that is quick, easy, and truly reliable. The recipe was originally found online, but it has been tested many times in our kitchen and never disappoints.
Recipe: Crepes
Ingredients
I usually make a larger batch so there is enough for the whole family and some extra for filled crepes later. If you want a smaller amount, simply divide everything in half.
- 6 eggs
- 300 ml milk
- 200 ml water
- 240 g flour
- 2 tablespoons oil
- A pinch of salt
Instructions
Add the flour and salt into a bowl. Crack in the eggs and pour in the oil. Mix everything together using either a hand mixer or a whisk.
While stirring, gradually add the milk and water. Whisk or mix well until the batter becomes smooth and free of lumps.
It is recommended to let the batter rest for at least 10 minutes. I also like to add a little extra water before frying, as it helps spread the batter more easily in the pan.
Lightly grease the frying pan using a brush dipped in oil to avoid excess oil. Pour in the batter and swirl the pan so the mixture spreads evenly.
Cook until the edges begin to loosen from the sides of the pan, then flip the crepe and cook for about another minute.
Filling Ideas
In our family, we eat some of the crepes immediately – some dip them into sour cream or yogurt, while others prefer jam.
The rest we fill with different ingredients. Great filling ideas include:
- bananas,
- berries,
- shredded cooked meat (even tastier lightly fried with onion and carrot),
- minced meat fried with vegetables,
- mushrooms,
- cheese.
Children especially love cheese-filled crepes.
There are endless possibilities – it all depends on your taste and imagination!
