CREMPOG (WELSH LEEK AND MUSHROOM PANCAKES)
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
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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Carrie lynn Grajera
[email protected]These pancakes were a great way to use up some leftover leeks and mushrooms. They were easy to make and really tasty. I served them with a dollop of sour cream and they were perfect.
Furry Friends
[email protected]I've never had leek and mushroom pancakes before, but these were amazing! The flavors were so well-balanced and the pancakes were cooked perfectly. I'll definitely be making these again.
Kids Courriere
[email protected]These pancakes were delicious! I made them exactly as the recipe said and they turned out perfectly. I would definitely recommend this recipe to anyone looking for a tasty and easy meal.
haidy agustin
[email protected]The filling was a bit too runny for my taste. I think I'll cook it for a bit longer next time.
Nakimbugwe Joyce
[email protected]These pancakes were a bit too greasy for my taste. I think I'll use less oil next time.
Roji Kc
[email protected]The pancakes were a bit too thick and doughy for my liking. I think I'll use less flour next time.
Mj Shuvo
[email protected]These pancakes were a bit bland for my taste. I think I'll add some more herbs and spices next time.
Puspasultana Moni
[email protected]I've made these pancakes several times now, and they always turn out perfectly. I love the crispy edges and the gooey filling. They're perfect for a quick and easy meal.
Addison Brown
[email protected]These pancakes were delicious! I made them for a brunch party and they were a real crowd-pleaser. The filling was especially good - it had a great balance of flavors and textures.
Sahanuri Begum
[email protected]These pancakes were a hit with my family! The kids loved the cheesy filling, and the adults appreciated the savory flavor of the leeks and mushrooms. I'll definitely be adding this recipe to my regular rotation.
nurden zuba
[email protected]I'm not usually a fan of leek pancakes, but this recipe was a real winner. The pancakes were light and fluffy, and the filling was rich and flavorful. I'll definitely be making these again.
Faisal Hossain Raiyan
[email protected]These leek and mushroom pancakes were scrumptious! The batter was smooth and easy to work with, and the pancakes cooked up golden brown and crispy. The filling was flavorful and savory, with a nice balance of leek, mushroom, and cheese. I would defin