Crempog Welsh Leek And Mushroom Pancakes Recipes

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WELSH PANCAKES - CREMPOG



Welsh Pancakes - Crempog image

Welsh crempog (also known as Ffroes) differ from the British/French crepe. More like the American pancake and bigger than the Scotch pancake, crempog can be made with or without yeast, with buttermilk, oats or speckled with raisins or currants. Traditionally, they are made from self-raising flour, salt, eggs, milk and butter....

Provided by Carolyn Haas

Categories     Pancakes

Time 1h5m

Number Of Ingredients 8

2 oz butter
15 oz buttermilk, warmed (that's fluid ounces - just short of a pint)
2 c flour - heaping cups
1/2 c sugar
1 tsp baking soda
1/2 tsp salt
1 Tbsp vinegar
2 eggs, well beaten

Steps:

  • 1. Stir the butter into the warmed buttermilk until melted. Gradually pour the milk and butter into the the flour and beat well. Leave the mixture to stand for at least 30 minutes (or a few hours if possible) before stirring in the sugar, baking soda, salt and vinegar into the beaten eggs.
  • 2. Pour this mixture into the flour and milk mixture and beat well to form a smooth batter. Heavily grease a griddle or hot-stone and heat, then drop the batter, a tablespoon at a time onto the heated griddle and cook over a moderate heat until golden brown on both sides. Keep the crempog warm and continue this method until all the batter is used up.
  • 3. Spread butter on each pancake and eat while warm. Jam, sliced banana, syrup, currants, powdered sugar or a chocolate drizzle are optional toppings.

WELSH PANCAKES (CREMPOG)



Welsh Pancakes (Crempog) image

A traditional Welsh pancake recipe. I recommend serving them with butter and jam. Enjoy!

Provided by Kathy D

Categories     Pancakes

Time 30m

Number Of Ingredients 8

15 oz buttermilk
2 oz unsalted butter
10 oz all-purpose flour
3 oz sugar
1 tsp baking soda
1/2 tsp salt
1 Tbsp vinegar
2 large eggs, beaten

Steps:

  • 1. Warm the buttermilk on the stove top over low heat. Add the butter and stir until melted (be careful not to scorch the buttermilk).
  • 2. Place the flour in a large bowl and slowly pour the warmed buttermilk mixture into it and then beat well to create a thick batter. Let stand for a minimum of 30 minutes, or better yet up to 1-2 hours.
  • 3. Stir the sugar, baking soda, salt and vinegar into the eggs (that have been well beaten). Then, add this mixture to the flour and milk mixture and beat well (can use a mixer) to form a smooth batter without lumps.
  • 4. Grease an iron griddle well (or heavy frying pan) and heat, over medium heat, until it's hot but not smoking. Drop the batter, one large tablespoon at a time, and cook for a few minutes or until golden brown. Flip the pancake and finish cooking on the other side. Continue until all the pancakes are done. You can keep the cooked pancakes warm by wrapping them in a towel.
  • 5. Serve the pancakes with butter and jam!

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

Categories     Breakfast

Time 25m

Number Of Ingredients 8

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

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

CREAMY ONE-POT MUSHROOM AND LEEK PASTA



Creamy One-Pot Mushroom and Leek Pasta image

This deeply satisfying pasta, brimming with rich umami, is made in just one pot, an approach that bolsters its flavors. Once the leek and mushrooms are caramelized and sticking to the pot, they're deglazed to lift all the extra depth from the bottom of the pan. (Use any liquid for deglazing, whether water, wine, stock, vinegar or tomato juice.) This recipe leaves the choice of mushrooms up to you: Cremini and shiitake are a good combination, but you could even use rehydrated porcinis. If you are craving greens to cut through the richness, stir a few handfuls of baby spinach into the pasta just before you turn off the heat.

Provided by Hetty McKinnon

Categories     dinner, one pot, pastas, vegetables, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

3 tablespoons olive oil
1 leek, white part only, finely sliced (about 5 ounces)
2 garlic cloves, finely chopped
3 cups mixed mushrooms, such as cremini, shiitake or oyster, torn or sliced (about 6 ounces)
1 lemon, halved
1 pound short pasta, such as orecchiette, cavatappi, gemelli or penne
4 cups vegetable stock
2 tablespoons unsalted butter
1/2 cup chopped fresh parsley, plus more for garnish
Kosher salt and black pepper
1 cup whole-milk ricotta
1/2 to 1 teaspoon red-pepper flakes

Steps:

  • Heat a wide, deep 12-inch skillet or Dutch oven over medium-high. When hot, add the olive oil and leeks, reduce heat to medium and cook, stirring constantly, until softened and lightly golden, 5 minutes.
  • Stir in the garlic and mushrooms. Cook, undisturbed, for 2 minutes, then stir and cook, undisturbed, until the mushrooms start to caramelize and stick to the bottom of the pan, another 2 to 3 minutes. (This allows the water from the mushrooms to evaporate, encouraging caramelization.) Add the juice of one lemon half to deglaze the pan and stir to combine.
  • Add the pasta and stock; stir well. Cover with lid and cook on medium heat. Begin tasting pasta 10 minutes after you add it. (All pasta shapes and brands will have different cooking times. You want the pasta to be just tender.)
  • Once the pasta is cooked, turn off the heat and add the butter and parsley. Squeeze in the juice from the remaining lemon half and stir until butter is melted and dispersed. Season with salt and pepper.
  • To serve, top with ricotta, red-pepper flakes (to taste) and more chopped parsley.

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