Crempogau with persimmon compote and creme fraiche
Welsh pancakes that have a wonderfully distinctive texture somewhere between a crumpet and an American buttermilk pancake. Persimmons are a winter fruit in the UK: they need to be ripe and soft to the touch so, if yours are underripe, be patient and wait for them to ripen. Alternatively, make a compote with pears or frozen berries, buy a jar of ready-made, or just serve the crempogau with good honey and salted butter
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