Thick, fluffy buttermilk pancakes stacked high and spread with butter between each layer, a beloved Welsh teatime treat.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: warm plate
Garnishes: butter pat, honey drizzle
Accompaniments: Welsh honey, berry jam
Instructions
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1
Sift flour into a bowl with sugar and salt. Make a well in the centre.
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2
Beat the egg with buttermilk and melted butter. Pour into the well and whisk to a thick, smooth batter.
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3
Heat a bakestone or heavy frying pan over medium heat. Grease lightly with butter.
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4
Drop spoonfuls of batter onto the hot surface. Cook for 2-3 min until bubbles appear and the base is golden.
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5
Flip and cook for another 2 min until golden on both sides.
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6
Stack the pancakes, spreading butter between each layer. Serve warm with jam or honey.
Did You Know?
In parts of North Wales, crempog were traditionally stacked in towers and sliced vertically like a cake.
Chef's Notes
Equipment Tips
- bakestone or heavy frying pan
- mixing bowl
- spatula
Garnishing
butter pat, honey drizzle
Accompaniments
Welsh honey, berry jam
The Story Behind Crempog
Crempog are among the oldest Welsh recipes, mentioned in medieval Welsh manuscripts. Unlike thin French crepes, Welsh pancakes are thick and spongy, cooked on the bakestone that was once the centrepiece of every Welsh kitchen. They hold special significance on Shrove Tuesday, when making and eating them is a cherished tradition across Wales.
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