Source: Adapted from the cookbook, “Good Things”, Jane Grigson 1970
Crempog Las, a funny name, for a delicious Welsh meal. Funny to us, but not to the Welsh. If I spoke Welsh, I’d know to expect a pancake if I asked for Crempog. But, I’m not Welsh, and therefor the name is a bit of a new one for me.
It was pure luck that I stumbled on such a delicious recipe for crempog las. As it happens, I have a wonderful older cookbook from Jane Grison. Jane Grison, for those who aren’t familiar with her, was a British food columnist. She wrote for the Observer for over 20 years. She has a standing reputation in the food world, and has written 2 books. One which this recipe was adapted from the “Good Things” cookbook. I found complete and utter appeal in this recipe.
This dish undoubtedly has a very British flair-and you know how the Brit’s love their ‘full English’. So with that respect in mind, I thought the Welsh too have breakfast standards. After I made this dish for the first time, we sat down and enjoyed. I found this to be one of the most satisfying breakfast I think I have ever had. I’m not sure what won me over. But, the pancakes, accompanied with the sausage and eggs, well, it just seemed right. I found the meal leaving me warm, and deeply satisfying. It’s settled for me then, Crempog Las is up there on my list.
p.s. this meal calls for a nice British tea to accompany it, for sure!
- 1 1/2 cups flour organic
- 2 large eggs beaten
- 1 to 2 TBS buttermilk add until the mixture resembles a pancake batter
- 1 pinch italian herbs if desired
- 4 large bratwurst
- 1 medium onion sliced and sauteed
- Mix to a pancake consistency. Transfer to a milk jar with lid for two reasons. First, you can store it easily in the fridge for up to 5 days, thus allowing anyone to make a spontaneous crempog. Second, it’s a great container to pour from, into the pan, mess free.
- I’ve decided to prepare my dish with what it goes best with, sausage and eggs. So, I have 4 nice bratwurst sausages from Germany. Slice up a medium onion, and sauté until nice and caramelly. Now, add your sausages and cook them up until cooked through.
- To spare from dirtying another pan, I plate the sausage and onions on the serving plates, then fry up the egg quickly in the same pan, using the same juices. It’s pretty amazing this way.
- Once the crempog’s are cooked, the sausage’s and onion’s are finished, and lastly the egg, put it all on the plate and enjoy every delicious bite!