Crempog Las

Source: Adapted from the cookbook, “Good Things”, Jane Grigson 1970

Crempog Las
Crempog Las

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.

Crempog Las

Make this delicious recipe for when you have a nice breakfast/brunch gathering planned.  I know, it’s sure to impress! 
p.s.  this meal calls for a nice British tea to accompany it, for sure!
Enjoy!
Course Breakfast
Cuisine Welsh
Keyword Egg, Meats
Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Servings 9 cakes

Ingredients

  • 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

Instructions

  • 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!
    Crempog Las

Notes

I made this into a nice lunch.  Got a nice table cloth, set the table nice but casually, and enjoyed our Welsh dish. 
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