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Crempog Cennin a Chaws Caerffili (Leek and Caerphilly Cheese Pancakes)

Crempog Cennin a Chaws Caerffili (Leek and Caerphilly Cheese Pancakes) is a traditional Cymric (Welsh) recipe for a vegetarian starter or light meal of plain pancakes with a creamy leek and Caerffili cheese filling. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Leek and Caerphilly Cheese Pancakes (Crempog Cennin a Chaws Caerffili).

prep time

10 minutes

cook time

30 minutes

Total Time:

40 minutes

Serves:

Rating:

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

Original Recipe

Dyma risèt cyfoes am grempogau gyda llenwad hufenog o gennin a chaws Caerffili.

Cynhwysion:

Ar Gyfer y Crempogau:
125g o flawd plaen
1 wy mawr
300ml o lefrith lled-sgim
30g o fenyn, wedi toddi
halen môr, at flas

Ar gyfer y llenwad:
50g o fenyn
2 gennhinen
75ml o win gwyn sych
50ml o hufen dwbl
100g o gaws Caerffili
1 llwy de o fwstard grawn cyflawn
pupur du newydd ei falu, at flas

salad llysiau gwyrdd ffrès, i weini

Dull:

Ar gyfer y llenwad toddwch y menyn mewn sosban fawr, cyn ychwanegu’r cennin a choginio ar wres conolog. Gan droi’n gyson coginiwch am tua 10-15 munud, nes i’r cennin droi’n feddal a dechrau lliwio. Peidiwch a rhuthro’s broses gan fod coginio’n araf yn helpu tynu allan melysrwydd y cennin. Pan mae’r cennin yn feddal ychwanegwch y gwin gan ddod a’r cynhwysion i fudferwi gan goginio nes i’r hylif leihau o’r hanner. Nawr ychwanegwch yr hufen, hanner y caws a’r mwstad. Coginiwch, gan droi yn gyson, am 2 funud nes i’r caws doddi. Tynnwch o’r gwres ac ychwanegwch gweddill y caws. Ychwanegwch halen a phupur at flas yna rhoddwch y saws o’r neilltu. Ar gyfer y crempogau hidlwch y blawd i fowlen mawr cyn ychwanegu pinsiad o halen. Gwnewch fwlch yng nghanol y blawd a thorrwch wy i fewn. Chwisgiwch y llefrith i fewn yn araf, gan ymgorffori’r blawd i’r hylif. Cymysgwch lwy fwrdd o’r menyn wedi toddi i’r cytew. Rhoddwch badell ffrio wrth-lynu (tua 20cm o ddiamedr) ar wres canolig. Brwsiwch ei wyneb gyda papur cegin wedi ei drochi mewn menyn todd. Ychwanegwch 3-4 llwy fwrdd o’r cytew crempog gan ei chwyrlïo i orchuddio gwaelod y badell. Coginiwch an funud neu ddwy nes fod y crempog wedi lliwio ar ei waelod. Taflwch neu trowch y grempogen drosodd a choginiwch am funud arall. Llithrwch ar blat cynnes a gorchuddiwch gyda phapur pobi cyn gorchuddio’n rhydd gyda ffoil neu liain llestri glan such i gadw’r crempogau yn gynnes. Ailadroddwch y broses nes fod y cytew i gyd wedi ei ddefnyddio. I orffen pob crempog, llenwch gyda llwyadau o’r gymysgedd cennin yna plygwch yn drionglau cyn trosglwyddo i blatiau gewini cynnes tra rydych yn llenwi gweddill y crempogau. Gweinwch gyda salad llysiau gwyrdd ffrès.

English Translation

This is a modern Welsh savoury pancake that uses creamy leeks and Caerphilly cheese as the filling.

Ingredients:

For the pancakes:
125g (1 cup less 2 tbsp) plain flour
1 large free-range egg
300ml (1 ¼ cups) semi-skimmed milk
30g/1oz unsalted butter, melted
Sea salt, to taste

For the filling:
50g (¼ cup) butter
2 leeks (approximately 350g [12oz]), finely sliced
75ml (5 tbsp) dry white wine or vegetable stock
50ml (1/5 cup) double (heavy) cream
100g (7/8 cup) Caerphilly cheese, finely grated (shredded)
1 tsp wholegrain mustard
freshly ground black pepper, to taste

fresh green salad, to serve

Method:

To make the filling, melt the butter in a large saucepan, add the leeks and cook over a medium heat, stirring often, for 10–15 minutes or until the leeks are soft and starting to caramelise. Do not rush this process as it brings out the sweetness of the leeks. Add the wine or stock, bring to a simmer, and bubble until the liquid has reduced by half. Add the cream, half of the cheese and the mustard.

Cook, stirring for 2 minutes or until the cheese has melted. Remove from the heat and add the remaining cheese. Season to taste with salt and pepper then set aside.

For the pancakes, sift the flour into a large bowl and stir in a pinch of salt. Form a well in the centre of the flour and crack in the egg. Whisk, gradually adding the milk and incorporating the flour from the edges. Stir in 1 tablespoon of the melted butter.

Place a 20cm (8in) non-stick frying pan over a medium heat. Carefully wipe the pan with some of the remaining melted butter using a sheet of kitchen paper. Add 3–4 tablespoons of the pancake batter to the pan and swirl around to cover the base of the pan evenly. Cook for 1–2 minutes or until lightly browned underneath. Flip or turn over carefully and cook for a further minute. Slide onto a plate, cover with baking paper and cover loosely with kitchen foil or a dry tea towel to keep warm. Repeat until all of the batter is used up.

For each pancake, spoon the filling onto the pancakes and fold into triangles then transfer to warmed serving plates as you fill the next one. Serve accompanied by a fresh green salad.