Crempog Welsh Leek And Mushroom Pancakes Recipe

Ingredients for Crempog Welsh Leek And Mushroom Pancakes

• Plain Flour
• 200ml milk
• 1 large egg
• Pinch of salt
• 100g sliced mushrooms
• 200g sliced leeks
• 2 tablespoons butter
• Freshly ground black pepper to taste
• Oil

How to Make Crempog Welsh Leek And Mushroom Pancakes

1. Sift 150g plain flour and a pinch of salt into a large bowl.
2. Add 1 large egg, then gradually whisk in 200ml milk until you have a smooth batter. Let the batter rest for 30 minutes.
3. Lightly oil a non-stick frying pan over medium heat. Pour a small amount of batter (approx. 1/4 cup) onto the hot pan to make a thin pancake.
4. Cook for 2-3 minutes per side, or until golden brown. Keep cooked pancakes warm in a low oven while you make the rest.
5. Meanwhile, melt 2 tablespoons of butter in a separate pan. Add 200g sliced leeks and 100g sliced mushrooms. Sauté over medium heat until softened and tender, about 5-7 minutes. Season with freshly ground black pepper to taste.
6. Spoon a generous portion of the leek and mushroom mixture onto the center of each pancake.
7. Roll up the pancakes tightly and serve immediately. Enjoy your taste of Wales!