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Swper mam and Crempog las

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Swper Mam (Mother's Supper).

A traditional supper or high tea dish that incorporates cooked cheese, a favourite Welsh ingredient.


12 rashers back bacon, derinded and halved

2 onions, peeled and chopped

5 ozs. hard cheese, grated

Salt & black pepper


Set oven to 375°F or Mark 5. Butter a shallow, ovenproof dish and beginning and ending with the bacon, layer the ingredients, seasoning lightly. Bake for 30 minutes until the bacon topping is crisp. Serve accompanied by crusty bread.

Serves 4.


Crempog Las (Welsh Omelette).

As with Welsh omelettes or Crempog, there are two traditional serving methods; either one large pancake was prepared, spread with butter and served hot, cut into slices, or, a number of smaller pancakes were made, spread with butter, piled one on top of the other and served cut into wedges.


8 ozs. flour 2 eggs, separated

Salt 3-4 tblsps (butter)milk

Pinch of nutmeg Butter for spreading

1 dessertspoon fresh parsley, finely chopped


Sift the flour, salt and nutmeg together into a bowl, then stir in the egg yolks. Add the milk and beat until smooth. Whisk the egg whites until they stand up in soft peaks and fold into the mixture, with the parsley. Melt a little butter in a thick frying pan and fry spoonfuls of the mixture in the same way as pancakes. Keep warm, then spread with butter, pile one on top of another and serve, cut into wedges, either alone or with Mother's Supper.



Serves 4.


For Welsh Pancakes, butter is rubbed into the flour, bicarbonate of soda and cream of tartar and formed into batter with an egg and milk or buttermilk, a little sugar and a few drops of vinegar. The pancakes are then fried and served as above.

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