Cymru Wales

Crempogau

Thick and fluffy, the crempog is Wales’ take on the humble pancake. Sut i wneud crempogau? Read on! The French have crepes, the Americans have their pancakes and we Welsh have our crempogau. Appearing as a cross between the two (thicker than a crepe but smaller than an American pancake), they’re traditionally made from self-raising flour, salt, eggs, milk and butter and stacked in a pile that can be sliced like a wedge of cake. Welsh pancakes had different names in various regions of Wales (ffroes in Glamorgan, poncagau in parts of Ceredigion), but have a strong link to the beautiful Llyn Peninsula, where a Shrove Tuesday tradition saw local children going from house to house singing: Sgwelwch chi’n dda ga i grempog? Mae ‘ngheg i’n grimpin grempog! (Please may I have some pancakes? My mouth is parched for pancakes!). They can be served with a variety of toppings including sugar, honey and fruit, as well as in a savoury format. How to make Welsh crempogau Serves: 4 | Prep time: 10 minutes (plus extra for batter to rest) | Cook time: 15 minutes Ingredients 260g self-raising flour 65g sugar 1 tsp baking powder ½ tsp salt 2 eggs 400ml buttermilk 40g butter, melted and cooled, plus extra to cook with 2 tsp cider vinegar or lemon juice Method Step 1: In a large bowl mix together all the dry ingredients. Make a whole in the middle and beat in the two eggs, followed by the buttermilk, then the butter and the vinegar. Whisk until it becomes a smooth uniform batter Step 2: Leave the batter to rest for 20 minutes. While waiting, preheat the oven to its lowest setting so you can keep the crempogau warm (after cooking them) as you will need to do a few batches. Step 3: Preheat your chosen pan on the hob on a medium heat: a bake stone would have traditionally been used to cook crempogau but a heavy based non-stick frying pan or flat griddle pan work nicely. Step 4: Add a small knob of butter to the pan and spread it around. Now drop tablespoons of batter into the pan but do not overcrowd or it’ll be difficult to flip. Step 5: Cook for approximately 2-3 minutes on each side, you will notice fine bubbles appearing on the surface as it becomes ready to flip. A golden colour is what you are aiming for, but do not be tempted to press down as you flip or you will knock out the air! Place on a plate in the prewarmed oven as you cook the remaining batter. Step 6: Once nicely stacked up, crown your crempogau with your chosen toppings, be it fruit and yoghurt or a thick slathering of salted butter and PGI-protected Welsh heather honey – delicious! Full recipe and more information: https://www.wales.com/visit/food-and-drink/welsh-recipes/crempogau #recipe #recipes #recipeoftheday #recipevideo #Welshrecipes #blascymru #barabrith