Dydd Gwyl Dewi Hapus
So Wales beat France last night in the rugby – Woo Hoo – And now today is St Davids Day. So what better way to celebrate than with food.
As a child St David’s day was never a day I looked forward to while I was at school and I think the reason behind it was because, as little welsh children we were always forced into wearing a welsh girl or boy costume and do folk dancing every St David’s Day – obviously I was a welsh girl – but it was embarrassing and even as a child I could see how humiliating that was, walking around with little black bonnets, aprons and a shawl, with either a daffodil pinned to it – or if you were a boy; grey trousers, shirt, tie, waistcoat, dai cap and a leek – Now as an adult I can look back and see how cute that is and how cute I must have looked all dressed up as a traditional welsh girl and I’m sure if I ever have children of my own, I too will look at my child with nothing but pure adoration when he or she has to endure the same kind of humiliation I once did. Although, I’m sure there are children out there who do enjoy St David’s Day and all that comes with it, I just wasn’t one of them. It was always a day I dreaded.
However, St David’s Day wasn’t all bad because on St David’s Day we had welsh cakes and I love welsh cakes. Small, buttery cakes filled with sultanas. The only problem is, I have never made welsh cakes before. I did contemplate it and the recipe wouldn’t have been that different from my crempog recipe. but I was just too lazy and there were too many people under my feet today. But maybe when I have time I will try and make them because you just can’t beat a homemade welsh cake.
The process of making welsh cakes is easy, but the cooking part is time-consuming, so instead I made Crempogau. Now for people who don’t know, crempog or crempogau: are thick, welsh pancakes which are made with buttermilk. I first made crempogau last year – you can view here – and I fell in love with them and so will you; you won’t make your pancakes any other way when you have tried this crempogau recipe. I will warn you that they do have quite a high-fat ratio because of the butter and milk, but they are worth it and if you share them – which I didn’t – then obviously the fat won’t be so high for you. Although, I have altered the recipe to make them slightly lower. These crempogau are also made with coconut flour, as opposed to plain flour; which makes them perfect if you’re following a low-carb, high-fat diet. However, you can replace the coconut flour with plain flour if you preferred. Maybe I will experiment with that in the coming weeks and hopefully post a successful recipe.
- 2 Free Range Egg Whites
- 1/3 Cup Coconut Flour
- ¼ cup Sultanas
- 100 ml Whole Milk
- 20g Grass-fed Butter (You can use salted or unsalted: I used salted)
- ¼ tsp Apple Cider Vinegar
- ¼ tsp Bicarbonate of Soda or Baking Powder
- 1 tbsp Stevia
- Honey or Syrup (I used sweet freedoms syrup)
- Firstly, you need to make the buttermilk. Add the milk and apple cider vinegar into a cup or container and heat in the microwave for 1 minute. Next add the baking powder or bicarbonate of soda and stir into the milk, now do the same with half of the butter; until the butter has melted into the milk.
- Congratulations. You now have buttermilk.
- Place the buttermilk to one side and separate the egg whites from the yolks and place in a bowl or food processor/blender, but don’t throw away the egg yolks: I have a recipe coming up next week showing you how you can use the yolks.
- Add the coconut flour, stevia and buttermilk into the food processor and blend until smooth. The batter will be thick, which is the perfect consistency for crempogau. You could even make this the night before you plan to use the crempog batter and it will be an even thicker consistency. Fold just over half of the sultanas, leaving some to top the pancakes with. The crempogau will take longer to cook when you add the sultanas, so use as few as possible and keep the heat down low so that they cook all the way through and don’t burn on the outside
- Heat a non-stick frying pan or cast iron on a low to medium heat, with the leftover butter. Spoon your crempog batter onto the pan; when you start to see small bubbles forming and bursting on the surface of the pancake, flip and cook on the other side until golden brown. Continue this process until all crempogau have been cooked.
- When all your crempogau have been cooked, plate up, top with the honey or syrup, the rest of the sultanas and enjoy.
Enjoy and if you do make any of my recipes be sure to tag me on Instagram: Happy.Hungry.Healthy. Hashtag: #TheHungryWelshGirl. I would really love to see what you create.
The Hungry Welsh Girl.