Click on the image, above to submit to Pinterest.

Crempogau Cennin a Madarch (Savoury Steamed Leek Pudding)

Crempogau Cennin a Madarch (Savoury Steamed Leek Pudding) is a modern Cymric (Welsh) recipe for a classic dish of thin pancakes filled with a leek and mushroom stuffing and rolled up before serving. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Savoury Steamed Leek Pudding (Crempogau Cennin a Madarch)).

prep time

15 minutes

cook time

25 minutes

Total Time:

40 minutes

Serves:

Rating:

Tags : Vegetarian Recipes Milk Recipes Cake Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

I ddangos nad yw pob crempog Gymreig yn fersiynau trwchus dyma bryd sawrus o grempogau tebyg i crepe gyda llenwad cennin a madarch. Gellir gweini'r rhain fel brecwast, pryd cychwynnol neu brif bryd gan eu hebrwng gyda stwnsh sawrus, reis sawrus, salad neu lysiau gwyrdd cymysg.

Cynhwysion:

115g o flawd plaen
300ml o lefrith
1 wy
1/8 llwy de o halen môr
170g madarch, wedi'u tafellu
2 cennin, wedi'u torri
30g o fenyn
pupur du wedi'i falu'n ffres, at flas
2 lwy fwrdd o olew, ar gyfer ffrio

Dull:

Hidlwch ynghyd y blawd a'r halen i fowlen. Ychwanegwch yr wy, gan ei droi i gyfuno, yna ychwanegwch y llefrith ychydig ar y tro, gan guro i wneud cytew llyfn. Rhowch o'r neilltu i orffwys am 30 munud. Irwch badell ffrio boeth yn ysgafn a thaenwch haen denau o gytew yn y badell (os yw’n helpu, chwyrlïwch y badell i wasgaru’r cytew). Coginiwch nes ei fod yn frown euraidd, yna trowch drosodd a browniwch yr ochr arall. Cadwch y crempogau wedi'u coginio mewn popty isel tra byddwch wedi coginio'r gweddill. Ffriwch y cennin a'r madarch yn y menyn nes bod y llysiau wedi meddalu, a sesnwch gyda'r pupur du i flasu. Rhowch ddogn o'r llysiau yng nghanol pob crempog a'u rholio i fyny. Gweinwch yn boeth.

English Translation

Just to show that not all Welsh pancakes are thick versions here's a savoury dish of crepe-style pancakes with a leek and mushroom filling. These can be served as a breakfast, a starter dish or a main dish if accompanied by savoury mash, savoury rice, a salad or mixed green vegetables.

Ingredients:

115g (4 oz) plain flour
300ml (1 1/4 cups) milk
1 egg
1/8 tsp sea salt
170g (6 oz) mushrooms, sliced
2 leeks, chopped
30g (1 oz) butter
freshly-ground black pepper, to taste
2 tbsp oil, for frying

Method:

Sift together the flour and salt into a bowl.

Add the egg, stirring to combine then work in the milk a little at a time, stirring to make a smooth batter. Set aside to rest for 30 minutes.

Lightly oil a hot frying pan and spread a thin layer of batter in the pan (if it helps, swirl the pan to spread the batter). Cook until golden brown, then turn over and brown the other side. Keep the cooked pancakes in a warm oven while you cook the rest.

Sauté the leeks and mushrooms in the butter until the vegetables are softened, and season with the black pepper to taste.

Put a portion of the vegetables in the centre of each pancake and roll up.

Serve hot.