Lietiniai (thin pancakes) with curd cheese

Ingredients (serves 4)

• Wheat flour150 g
• Milk 2.5%400 ml
• Egg (2 pcs)110 g
• Rapeseed / sunflower oil10 g
• Low-fat curd cheese (tvarog)400 g
• Sugar20 g

Also: Vanilla, a pinch of salt

Method

1. In a bowl, whisk 2 eggs with a pinch of salt. Gradually mix in the flour (150 g) and milk (400 ml), whisking until there are no lumps.
2. Leave the batter to stand for 10 min. Meanwhile, mix the curd cheese (tvarog) (400 g) with the sugar (20 g) and vanilla – the filling is ready.
3. Heat a frying pan over medium heat for 1–2 min. Using kitchen paper dipped in oil, very lightly grease the base. 1 tbsp oil (10 g) is enough for all the pancakes.
4. Pour in a ladle of batter and swirl the pan so it spreads thinly. Cook over medium heat for 1–1.5 min until the edges brown, flip and cook for another 1 min.
5. Stack the cooked pancakes and cover them with a plate. Every 2–3 pancakes, lightly grease the pan again.
6. Put 1–2 tbsp curd cheese filling at the edge of each pancake, fold in the sides and roll up. Serve straight away.