Crempogau Ynys Môn
(Anglesey Crépes)

Origin: Welsh Period: Traditional

Original Recipe

Cynhwysion:

25g menyn Cymraeg
225g blawd plaen
300m llaeth enwyn
1 wy wedi curo
1/2 llwy de beicarboand o soda
1/2 llwy fwrdd sudd lemwn

Torrwch y menyn yn fân cyn ei rwbio i fewn i'r blawd mewn powlen. Tywalltwch y llaeth yn araf i'r cymysgfa cyn ei guro i fewn yn dda i wneud y defnydd crempog. Curwch yr wy i fewn i'r cymysgfa (mae hwn yn gwella pe'i gosodir i'r neulltu am awr ond gellir ei defnyddio yn unionsyth.

Yn union cyn coginio dylid ychwanegu'r beicarboand o soda a'r sudd lemwn a'u curo i'r gymysgfa. Irwch badell yn ysgafn a'i gynhesu yn boeth cyn ychwanegu llwy fwrdd o'r cymysgfa a'i wasgaru ar wyneb y badell (mae hyn o gymysgfa yn ddigon i grempog o tua 8cm ar ei hytraws.

Coginiwch am funud yr ochor cyn ei drosglwyddo i bopty i gadw'n gynnes. Mae'r crempogau yn wych gyda dafnyn o fenyn ac ychydig o farmaléd neu jam.

English Translation

Ingredients:

25g Welsh butter
25g plain flour
300ml buttermilk
1 egg, beaten
1/2 tsp bicarbonate or soda
1/2 tbsp lemon juice

Method:

Cut the butter into tiny pieces before rubbing into the flour. Add the buttermilk and beat with a whisk until smooth and creamy. Now add the eggs and beat into the batter. This is best if left for an hour to mature, but can be used immediately if desired.

Immediately before cooking add the bicarbonate of soda and the lemon juice and beat into the batter. Lightly grease a frying pan when hot add 1 tbsp of the batter. Spread over the surface of the pan (there should be enough mixture for an 8cm crempog and fry for 1 minute on each side.

Transfer to an oven to keep warm as your fry the other crempogs. This is excellent served with a little butter and some marmalade or jam.

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