Best 5 Crempog Welsh Leek And Mushroom Pancakes Recipes

WELSH PANCAKES - CREMPOG

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)

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

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!

CREMPOG (WELSH LEEK AND MUSHROOM PANCAKES)

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.

CREAMY ONE-POT MUSHROOM AND LEEK PASTA

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.