aka Crempog Gri aka Welsh currant pancakes!
So, currants are another one of those fruits that I’ve always heard of but never had. If you read about my gooseberry adventure a few weeks ago, you may notice certain similarities between this post and that one.
Sizewise, currants are about the size of blueberries. The ones that I used were “black” but there are also red currants and pink currants (albino red currants) – apparently the flavor varies a bit depending on the color, but for the most part they have very similar flavor profiles. Currants have that gooseberry-y texture (which = slimy). They’re quite bitter and tart and have a musky, wine-y flavor…interesting, to say the least (and probably the most).
The actual pancake part of the crempog gri is similar to a crepe – lightly sweet and pretty thin. In fact, I really liked the pancake base, I think they’d be really good with some citrus zest. The currants, however, were a different matter. I’m just not into slimy fruit and they were a bit too bitter for me – I compensated by adding a lot of powdered sugar. The pancakes were also really messy – I didn’t take a photo, but there were currant smears ALL OVER – on the counter, on the table, on my legs, on my roommate’s face…it was a currant-astrophe.
2.25 out of 5 stackies: