Crempog Welsh Leek and Mushroom Pancakes
Elevate your pancake game with a delightful twist on a Welsh classic: Crempog Welsh Leek and Mushroom Pancakes. These fluffy, golden-brown crempog pancakes are expertly paired with a rich and savory filling of sautéed leeks, earthy mushrooms, garlic, and fragrant thyme, with an optional splash of double cream for extra indulgence. Perfectly crafted for brunch, lunch, or a light dinner, this recipe combines rustic tradition with satisfying, seasonal flavors. Easy to follow and ready in under an hour, it’s a comforting and versatile dish that celebrates local ingredients while offering endless serving possibilities. Whether rolled, folded, or stacked, these savory pancakes are guaranteed to impress!
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Recipe Information
Ingredients
- 200 g All-purpose flour
- 1 tsp Baking powder
- 0.5 tsp Salt
- 2 Eggs
- 300 ml Whole milk
- 50 g Unsalted butter (melted, for batter)
- 30 g Unsalted butter (for cooking)
- 2 Leeks (thinly sliced, white and light green parts only)
- 200 g Mushrooms (finely chopped)
- 2 cloves Garlic (minced)
- 1 tbsp Thyme (fresh, finely chopped)
- 0.5 tsp Salt (for filling)
- 0.25 tsp Ground black pepper
- 50 ml Double cream (optional, for filling)
- 2 tbsp Olive oil (for sautéing vegetables)
Instructions
In a large mixing bowl, combine the flour, baking powder, and salt for the pancake batter.
Whisk the eggs and milk together in a separate bowl, then gradually add this to the dry ingredients, stirring until smooth.
Stir in the melted unsalted butter and set the batter aside to rest for 10 minutes.
To prepare the filling, heat olive oil in a large skillet over medium heat.
Add the leeks and sauté for 3-4 minutes until softened.
Add the chopped mushrooms and garlic, cooking for another 5-7 minutes until the mushrooms are soft and browned.
Stir in the thyme, salt, and black pepper. Optional: Add double cream for a richer filling and cook for an additional 2 minutes.
Pour the mixture into a bowl and keep warm while cooking the pancakes.
In a non-stick skillet, heat a small amount of unsalted butter over medium heat.
Spoon about 1/4 cup of the batter into the skillet, spreading it into a circle roughly 5 inches in diameter.
Cook for 2-3 minutes on one side, until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown. Repeat with the remaining batter.
To assemble, place a generous spoonful of the leek and mushroom filling in the center of each pancake and fold or roll them up.
Serve warm and enjoy your savory Crempog Welsh Leek and Mushroom Pancakes!
Nutrition Facts
Calories |
2235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.7 g | 179% | |
| Saturated Fat | 70.6 g | 353% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 660 mg | 220% | |
| Sodium | 3054 mg | 133% | |
| Total Carbohydrate | 195.3 g | 71% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 28.0 g | ||
| Protein | 53.4 g | 107% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 585 mg | 45% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 1891 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
