Author of the recipe and photos: Ieva Šidlaitė
Reikės:
1 glass Zelbukis sijotų ruginių miltų
1 glass Zelbukis kvietinių 550C miltų
4 eggs
2 glasses of milk
2 glasses of water
žiupsnio druskos
2 tbl. spoons of oil
Sifted rye flour is very suitable for baking crepes, even cast ones. Unlike cast ones baked only from wheat flour, these will be a little more fragile, but will have more flavor and will be much healthier. They are very tasty stuffed with cheese and herbs, spinach, thin slices of ham and greens, but a sweet filling is also perfect, and they are most delicious when smeared with honey and fried briefly. Since these crepes are more fragile, it is better to bake them in a slightly smaller pan, but if you are an experienced caster, a regular-sized pancake pan will also work.
Beat the milk, water, eggs and salt well, add the sifted rye and wheat flour. Mix so that there are no lumps in the dough and leave for at least half an hour for the dough to ripen. Before frying, add the oil and mix well. Heat the pan, pour in enough dough to cover the entire bottom with a thin layer. When the edges of the crepe spring back, turn it over and fry briefly.
Note: If you want very beautiful, festive crepes, you can add a small flower, a scallion or some kind of leaf. To do this, you need to add the plant after adding the batter while the pancake is still liquid, not baked. Later, when turned over, the plant will stick. Suitable are young leaves of linden, birch, nettle, basil, parsley, sage, other herbs, various scallions, olive blossoms or petals of edible flowers. The most important thing is that the leaves are not thick, and the flowers do not have a center, otherwise they will not bake.
