Crempog Las

Combine flour, salt, and nutmeg in a large mixing bowl and create a well in the centre.

Break the 2 eggs into the well and pour the milk over them, then gradually incorporate the flour from the sides using a whisk or fork until a smooth, thick batter forms.

Fold the chopped parsley into the batter until evenly distributed throughout.

Heat oil in a large frying pan or skillet over medium-high heat until shimmering.

Drop spoonfuls of batter into the hot oil, flattening each crempog slightly with the back of the spoon to create pancake-like discs approximately 3-4 inches wide.

Fry the crempog for 2-3 minutes on the first side until golden brown and crispy at the edges.

Flip each crempog carefully and cook the second side for another 2-3 minutes until golden and cooked through.

Transfer the finished crempog to a plate lined with kitchen paper to drain excess oil, keeping them warm while cooking the remaining batter.

Serve the crempog warm, either stacked or arranged on a serving plate.