Welsh Pancakes Crempog Food

CREMPOG

Crempog image

Learn how to make authentic crempog, which is a traditional Welsh pancake recipe. Crempog or crempogau are thick pancakes, served in stacks.

Provided by Michelle Minnaar

Time 25m

Number Of Ingredients 8

Ingredients

500ml (2 cups) buttermilk
55g (¼ cup) butter
275g (2¼ cups) flour
75g (⅓ cup) sugar
5ml (1 tsp) baking soda
2.5ml (½ tsp) salt
15ml (1 tbsp) vinegar
2 eggs

Steps:

Gently warm the buttermilk in a saucepan.
Stir in the butter and stir over a low heat until melted.
Place the flour in a bowl.
Gradually pour the milk and butter into the flour and beat well.
Leave the mixture to stand for at least 30 minutes; a few hours would be even better.
Beat the eggs in a separate bowl.
Add the sugar, baking soda, salt and vinegar to the eggs and mix.
Pour the egg mixture into the flour one and beat until a smooth batter is formed.
Grease a frying pan and heat until hot but not smoking.
Drop the batter, a tablespoon at a time, onto the frying pan, and cook over a moderate heat until golden brown on both sides.
Keep the pancakes warm until you've used up all the batter.
Traditionally, you're meant to slather butter on the crempog but you can enjoy it with any type of topping you fancy!

Nutrition Facts : Calories 269 calories, Sugar 12.7 g, Sodium 305.9 mg, Fat 9.2 g, SaturatedFat 5.1 g, TransFat 0 g, Carbohydrate 38.9 g, Fiber 0.9 g, Protein 7.3 g, Cholesterol 68.4 mg

CREMPOG (WELSH LEEK AND MUSHROOM PANCAKES)

Crempog (Welsh Leek and Mushroom Pancakes) image

Traditional Celtic recipe from recipesfromwales.com. These sound really good! Posted for ZWT8 Great Britain

Provided by AlaskaPam

Categories Lunch/Snacks

Time 40m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

4 ounces plain flour
1/2 pint milk
1 egg
1/8 teaspoon salt
6 ounces mushrooms, sliced
2 leeks, chopped
1 ounce butter
pepper, to taste
2 tablespoons oil, for frying

Steps:

Sift the flour and salt together.
Add the egg, and then the milk a little at a time, stirring to make a smooth batter. Allow to sit for 30 minutes.
Lightly oil a hot frying pan and spread a thin layer of batter in the pan. Cook until golden brown and turn over and brown the other side. Keep the cooked pancakes in a warm oven while you cook the rest.
Saute the leeks and mushrooms in the butter until the vegetables are softened, and season with the pepper to taste.
Put a portion of the vegetables in the center of each pancake and roll up.
Serve hot.

Nutrition Facts : Calories 615.1, Fat 33, SaturatedFat 12.8, Cholesterol 140.6, Sodium 365, Carbohydrate 64.5, Fiber 4, Sugar 5.4, Protein 17.1

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