OLD FASHIONED HOME-MADE ENGLISH CRUMPETS FOR TEA-TIME
MUCH better than shop bought crumpets, these are easy to make and are a rewarding and comforting meal for breakfast, tea or supper. Crumpets, pikelets, Scotch pancakes and English muffins: all traditional British tea-time treats but what's the difference? That's a good question! They're all cooked on a griddle or bakestone (a heavy-based frying-pan can be used as an alternative) but crumpets and muffins are both yeast-based. To make crumpets, you need egg rings (available from kitchen or hardware shops) or, if you can get them, special crumpet rings, and they need to be well-greased. More about crumpets: crumpets are flattened round breads which are cooked on a griddle or in a skillet. They are closely associated with English society and culture, and are sometimes confused with English muffins. Although the crumpet and the English muffin share some characteristics, the two foods are in fact very different. Classic crumpets have a smooth round bottom, and a top riddled with small holes. They are served fresh from the griddle or toasted, and can be topped with cheese, bacon, honey, jam or clotted cream - although butter is the traditional crumpet topping. Crumpets are never split, unlike English muffins, and they have a slightly spongy texture which absorbs butter remarkably well. The concept of toasting crumpets over a fire is often associated with companionable rainy days in British fiction. For people who are still confused about the differences between crumpets and English muffins, remember that crumpets have a holey top, they are not split, and they are far less "bready" than English muffins tend to be. It is believed that the English muffin may have been invented by someone who was trying to replicate the crumpet, which explains the commonalities between the two. The recipes for English muffins and crumpets are also very different, with crumpets being made from batter and English muffins being made from a dough. Because crumpets are made from a batter, they must be cooked in metal rings called crumpet rings or they will lose their shape.
Provided by French Tart
Categories Yeast Breads
Time 1h30m
Yield 18 Crumpets, 18 serving(s)
Number Of Ingredients 8
Steps:
- Note - you will need 4 crumpet rings, or egg rings or 7.5cm (3in) plain pastry cutters, greased.
- Place the flour and salt into a large bowl and stir in the sugar and yeast making a well in the centre. Pour in the warm milk and water and mix to give quite a thick batter. Beat well until completely combined and cover with a tea towel or cling film.
- Leave in a warm place to rise for about an hour until it's a light, spongy texture. Stir well to knock out any air, add the bicarbonate of soda and pour into a large jug - mix well and allow to stand for a further 30 minutes.
- Heat a non-stick frying pan, or a greased griddle, over a very low heat with a drop of oil or butter. Wipe the pan with kitchen paper to remove excess oil/butter. Sit the greased crumpet rings in the pan and leave to heat up for a couple of minutes.
- Pour in enough mixture to fill the rings just over halfway up the sides. Leave to cook until lots of small holes appear on the surface and the batter has just dried out. This will take about 8-10 minutes.
- Remove the rings and turn over the crumpets to cook for a further minute or two on the other side. Sit the first batch of crumpets on a wire rack whilst continuing to cook the remaining crumpets.
- Serve the crumpets warm, generously buttered. If you are making crumpets in advance, then reheat them by toasting lightly on both sides before serving. (Prep time includes rising time for the yeast dough.).
CLASSIC CRUMPETS
These require a little patience, but you just cannot beat a homemade crumpet. Making your own butter is optional, but it's surprisingly simple and satisfying to do.
Provided by Maddie Rix
Categories Breakfast Jamie Magazine Afternoon tea Mother's day Christmas Bread
Time 50m
Yield 12 crumpets
Number Of Ingredients 8
Steps:
- Gently warm the milk. In a bowl, dissolve the yeast and sugar in the warm milk and 100ml of tepid water. Leave in a warm place for 15 minutes, or until frothy.
- Sift the flour, bicarbonate of soda and 1 teaspoon of fine sea salt into a large bowl. Make a well in the centre and pour in the yeast mixture.
- Whisk from the centre outwards until the consistency of double cream - this will take a few minutes. Add a splash more water, if needed.
- Cover with a damp tea towel and set aside for 45 minutes or until little bubbles form on the surface.
- For the butter, pour the cream into a freestanding mixer. Whisk on high for 5 to 10 minutes, or until the cream splits into solids and liquid.
- Drain through a sieve, discard the liquid, then rinse the solids thoroughly with cold water. Place in muslin and squeeze out any excess liquid. Mix ½ a teaspoon of sea salt through and wrap in greaseproof paper.
- Grease four 10cm egg rings with vegetable oil. Wipe a little oil around a large frying pan or iron skillet and place over a medium-high heat.
- Arrange the rings in the frying pan and, once hot, spoon 4 tablespoons of the batter into each ring. Cook for 5 minutes, or until little bubbles appear on the surface.
- Once the bubbles have burst, leaving little holes, use tongs to carefully lift off the rings and flip over the crumpets, then cook for 1 minute on the other side. Re-grease and reheat the rings and pan before cooking the next batch.
- Serve the crumpets warm, with a slather of butter. If making them in advance, just toast lightly on both sides when you come to serve them.
Nutrition Facts : Calories 291 calories, Fat 21 g fat, SaturatedFat 12.8 g saturated fat, Protein 4.7 g protein, Carbohydrate 22.3 g carbohydrate, Sugar 2.6 g sugar, Sodium 0.89 g salt, Fiber 0.8 g fibre
CRUMPETS
My local grocery store quit selling crumpets, so I decided to try my hand at making my own! These are a nice alternative to English muffins. To serve, toast the crumpets whole and spread with butter, honey, jelly, or your favorite topping.
Provided by Tracy_V
Categories Bread Yeast Bread Recipes
Time 1h50m
Yield 12
Number Of Ingredients 10
Steps:
- Dissolve yeast and sugar in 1 cup of warm water. Let stand until foamy, about 10 minutes.
- Meanwhile, mix flour, milk powder, and salt together in a large bowl. Make a well in the middle. Add the yeast mixture and remaining 1 3/4 cups warm water. Mix well with a wooden spoon until dough is the consistency of cake or waffle batter. Cover with plastic wrap and let stand in a warm spot until bubbly, about 1 hour.
- Combine 2 tablespoons water and baking soda in a small bowl. Mix into the batter. Let stand for 15 minutes.
- Heat a cast iron griddle or nonstick pan over medium heat. Lightly grease the griddle and inside of the crumpet rings with cooking spray. Arrange the rings on the griddle.
- Fill crumpet rings 2/3 of the way with batter. Cook until tops are covered in bubbles and starting to look dry, 5 to 8 minutes. Carefully lift up crumpet rings, flip the crumpets, and cook until second side is lightly browned, 1 to 2 minutes. Turn heat down if crumpet is overly dark or still raw in the middle.
Nutrition Facts : Calories 121.7 calories, Carbohydrate 25.1 g, Cholesterol 0.2 mg, Fat 0.4 g, Fiber 1 g, Protein 3.9 g, SaturatedFat 0.1 g, Sodium 404.8 mg, Sugar 1.1 g
ENGLISH CRUMPETS
Homemade crumpets are delicious served with butter, jam or...Marmite®!
Provided by Ginger
Categories Bread Yeast Bread Recipes
Time 1h40m
Yield 12
Number Of Ingredients 9
Steps:
- Whisk 2 cups plus 2 tablespoons flour, yeast, sugar, and salt in a large mixing bowl. Combine water and milk in a separate bowl and quickly whisk the milk mixture into the dry ingredients until batter is thick and smooth. Cover with a towel and let rise in a warm place until spongy, about 1 hour. Stir dough to reduce sponginess.
- Place a rack into the oven and preheat to 150 degrees F (65 degrees C).
- Spray a skillet and round metal open-top cookie cutters or crumpet molds with cooking spray. Heat skillet over medium-low heat, place the metal cutters or molds into the skillet, and let the molds heat up. Spoon batter into the molds, filling them about halfway. Let the crumpets cook until the bottoms are browned, the tops appear nearly dry, and popped bubbles appear on top, about 5 minutes.
- Use tongs to lift molds out of the pan; remove molds from the crumpets. Flip and return crumpets to skillet to cook the other sides until browned, 1 to 2 more minutes. Repeat with remaining dough. Keep cooked crumpets warm on rack in the preheated oven while you cook remaining crumpets.
Nutrition Facts : Calories 96.8 calories, Carbohydrate 18.7 g, Cholesterol 2 mg, Fat 0.8 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 0.4 g, Sodium 108.8 mg, Sugar 1.6 g
TRADITIONAL ENGLISH CRUMPETS
Steps:
- Gather the ingredients.
- Warm the milk in a saucepan. Make sure that it is warm but not boiling. Otherwise, it will kill the yeast.
- Skim any film off of the top.
- Whisk together the warmed milk, flour , sugar, and yeast in a large bowl.
- Once combined, add half the water and beat into the batter.
- Continue to add more water until the batter is thick and smooth. Stop adding water once it reaches the consistency of thick cream.
- Cover with plastic wrap and leave in a warm, draft-free place until doubled in size and foaming. This should take about 1 hour but can take up to 2 hours (keep an eye on it).
- Whisk the salt and baking powder into the batter.
- Heat a large heavy-duty non-stick skillet over medium to medium-high heat until hot but not smoking.
- Moisten a paper towel with a little oil (alternatively, use cooking spray) and carefully grease the base of the pan and crumpet (or pastry) rings measuring approximately 3 inches wide by 1/2 inch tall.
- Place 1 ring on the heated pan and pour in enough batter to fill just below the top of the ring, about 1/4 cup.
- Cook for 5 minutes, until there are many tiny holes on the surface and the crumpet is setting around the edges.
- Flip the crumpet over (in the ring) and cook until the crumpet is light brown and cooked through, about 3 minutes more.
- Adjust the temperature as needed. Repeat with the remaining batter, greasing the pan in between each batch.
- Rest the crumpets on a wire rack until cool.
- To reheat, place crumpets in a toaster or directly on the center rack in a 350 F oven for about 5 minutes before serving.
- Serve with lots of butter and jam .
Nutrition Facts : Calories 171 kcal, Carbohydrate 30 g, Cholesterol 5 mg, Fiber 1 g, Protein 5 g, SaturatedFat 1 g, Sodium 91 mg, Sugar 2 g, Fat 3 g, ServingSize 24 servings, UnsaturatedFat 0 g
CRUMPETS
Make your own fluffy homemade crumpets for your next brunch. These golden brown buttery treats are well worth the effort and are delicious with melted cheese
Provided by Member recipe by campodifragole
Categories Breakfast, Brunch
Time 1h5m
Yield Makes 10-12
Number Of Ingredients 9
Steps:
- In a bowl stir together the yeast and 240ml warm water and let it stand for 5-10 mins. Add the warm milk, butter, salt and sugar. Add the flour and stir until the batter becomes smooth. Let stand for 30 mins.
- Stir in the baking powder dissolved in water, leave to rise for 20-30 mins.
- Grease a heavy-based frying pan with a little vegetable oil and heat over medium-low heat. Lightly grease 4 x 9cm diameter crumpet rings. Spoon batter into the rings so it comes halfway up the sides. Reduce heat to low, cover with an upturned deep frying pan to give the crumpets space to rise. Cook until the tops look dry, about 10-12 mins.
- Flip them over and cook for 5 mins until golden and firm. Repeat with the remaining batter. Serve toasted with butter or with cheese melted under the grill.
Nutrition Facts : Calories 190 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.9 milligram of sodium
CRUMPET RECIPE
Recipe video above. This is the crumpet recipe released by Warburtons, the UK's largest commercial maker of crumpets! The batter is extraordinarily easy to make, but cooking them may take practice to get the temperature right for your stove. But if you've nailed pancakes, you will nail crumpets!Double rising agent is the key here for the signature holes - baking powder PLUS yeast. Just one doesn't cut it, and baking soda doesn't work as well.It's alarming how much time I've lost watching the bubbles pop...it's mesmerising!!!
Provided by Nagi
Number Of Ingredients 8
Steps:
- Place flour, water and salt in a bowl and whisk for 2 minutes (electric beater 1 minute on speed 5).
- Yeast Mixture - Dissolve Yeast into 1 tbsp warm water in a small bowl.
- Add Yeast Mixture, sugar and baking powder into bowl, then whisk for 30 seconds (or 15 sec speed 5).
- Cover with cling wrap or plate, then place in a very warm place for 15 to 30 minutes until the surface gets nice and foamy. It will only increase in volume by ~10 - 15%.
- Grease 2 or 3 rings with butter (approx 9 cm / 3.5" wide, though any ring or metal shaper will do, Note 3) (TIP: Non stick rings - brush with melted butter. Everything else - smear with butter)
- Brush non stick skillet lightly with melted butter then place rings in the skillet.
- Turn stove on medium high (medium for strong stoves) and bring to heat (Note 4 for "sizzle test").
- Pour 1/4 cup batter into the rings (65ml), about 1cm / 2/5" deep (will rise ~60%).
- Cook for 1 1/2 minutes - bubbles should start appearing on the surface (but not popping yet).
- Turn heat down to medium, cook for 1 minute - some bubbles should pop around the edges.
- Turn heat down to medium low, cook for a further 2 1/2 to 4 minutes, until the surface is "set" and it's clear there will be no more bubbles popping! (At this stage you can help the final bubbles pop with a skewer!)
- Remove rings (you might need to run knife around to loosen).
- Then flip and cook the other side for 20 to 30 seconds for a blush of colour.
- Transfer to write rack (golden side down) and fully cool.
- Can be eaten once cool, but it's even better the next day (Note 5).
- Toast in a toaster until the base is crispy.
- Slather generously with butter, then spread of choice (honey is perfection) and devour immediately!
Nutrition Facts : Calories 134 kcal, Carbohydrate 21 g, Protein 3 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 198 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
FLUFFY CRUMPETS
Fluffy Crumpets
Provided by @shabs_vindhani
Categories Breakfast, Brunch
Time 1h
Number Of Ingredients 10
Steps:
- Batter Preparation: In a deep bowl beat the eggs and sugar together. Add the milk (room temperature warm) and vanilla extract. Now incorporate the melted butter (cooled). Now sieve the flour, baking powder, bicarbonate of soda and salt into the above wet mixture. Using a large wooden spoon, mix until all the ingredients are well incorporated and a smooth, lump-free batter forms. Stop mixing once all the ingredients are combined. (*Cook's Note: Batter should be a thick consistency.) Lastly add the honey by gently folding in. Leave batter to rest for approximately 10-15 minutes at room temperature. Cooking Instructions: On medium heat drop spoonfuls of batter onto a flat non-stick pan. Allow each crumpet to cook on one side until bubbles start to form on the surface. Once bubbles appear flip over and further cook till golden
CLASSIC CRUMPETS (PANCAKES) WITH WILD BLOSSOM HONEY
Provided by Nerissa Govender
Yield Yields 15-16 medium-sized crumpets
Number Of Ingredients 10
Steps:
- Batter Preparation: In a deep bowl beat the eggs and sugar together. Add the milk (room temperature warm) and vanilla extract. Now incorporate the melted butter (cooled).Now sieve the flour, baking powder, bicarbonate of soda and salt into the above wet mixture. Using a large wooden spoon, mix until all the ingredients are well incorporated and a smooth, lump-free batter forms. Stop mixing once all the ingredients are combined. (*Cook's Note: Batter should be a thick consistency.)Lastly add the honey by gently folding in.Leave batter to rest for approximately 10-15 minutes at room temperature.Cooking Instructions: On medium heat drop spoonfuls of batter onto a flat non-stick pan. (Cook's Note: A crepe pan is ideal) Allow each crumpet to cook on one side until bubbles start to form on the surface. Once the bubbles form flip over and further cook until raised. Crumpets should be light, fluffy and golden palatable brown in colour once fully cooked.Yields approximately 15-16 medium-sized crumpetsServe: Serve warm with added butter, a drizzling of honey or maple syrup and seasonal fresh fruit. Delicious as a breakfast dish or tea-time accompaniment.
CLASSIC CRUMPETS
This classic British treat can be served with both sweet and savory toppings. For example, for lovers of hearty breakfasts, you can make crumpets with bacon, and children most often eat them with jam. Did you like the recipe?
Provided by Lisa
Categories Pastries
Time 45m
Yield 4 Servings
Number Of Ingredients 8
Steps:
- Mix flour with yeast, sugar and salt. Then add warm milk and stir. Pour in warm water and stir again. Leave to rise for 2 hours.
- Dissolve baking soda in ¼ cup (50 ml) of water and pour into the batter. Stir it gently and leave to rise for half an hour. Prepare a skillet and about 3 ½ inch (9 cm) wide metal rings or molds.
- Heat a little oil in a skillet and place the rings on it. Before that you should butter them on the inside. Pour the batter into the molds to cover them by half.
- Cook the crumpets over low heat without flipping. The batter should harden completely. Use a knife to remove the crumpets from the molds. Brown one side a little.
EGGLESS CLASSIC CRUMPETS
Provided by admin
Number Of Ingredients 0
Steps:
- MAKING 1 In a small saucepan, heat the milk and water together till they are hand-hot. 2 Transfer to a jug and stir in the sugar and dried yeast. 3 Allow to stand in a warm place for 10-15 minutes till there is a good frothy head on it. 4 Meanwhile, in a mixing bowl sift the flour and salt. 5 Create a well in the centre and, when the yeast mixture is frothy, pour it all in. 6 Using a wooden spoon, work the flour into the liquid gradually. 7 Beat well at the end to make a perfectly smooth batter. 8 With a tea-towel, cover the basin and allow to stand in a warm place for about 45 minutes. 9 Grease the insides of the egg rings well. 10 Also grease the frying pan as well and place it over a medium heat. 11 Arrange the rings in the frying pan and when the pan is hot, spoon one tablespoon of the crumpet batter into each ring. 12 Cook for 4 or 5 minutes, tiny bubbles will appear on the surface and then they will burst leaving the traditional holes. 13 Using a spoon and fork, lift off the rings and turn the crumpets over. 14 Cook the crumpets on the second side for about 1 minute. 15 Re-grease and re-heat the rings and the pan before cooking the next batch of crumpets. SERVING 16 Serve the crumpets warm, excellent with butter. TIP If you are making crumpets in advance then reheat them by toasting lightly on both sides before serving.
Nutrition Facts :
CLASSIC CRUMPETS
Crumpets are made on a griddle and to get their round shape you will need 4-inch (10 cm) tart rings or empty tuna tins with the tops and bottom cut out to use as molds.
Provided by Anna Olson
Categories bake,Bake With Anna Olson,breakfast,brunch,dessert,snack
Yield 8 servings
Number Of Ingredients 9
Steps:
- Stir the all-purpose and bread flours together with the sugar, yeast and cream of tartar. Add the water and stir with a wooden spoon until blended and smooth - the batter will be dense but sticky. Cover the bowl with plastic wrap and set aside to rise on the counter for an hour. The batter may rise and fall during this time, but that is OK.
- Stir the milk, baking soda and salt together in a small dish and add this to the batter all at once, stirring until blended - the batter will be wet but stretchy.
- Preheat a griddle over medium heat and grease it well. Grease 3 to 4 (as many as can fit on your griddle) 4-inch (10 cm) tart rings well and place them on the griddle. Spoon enough batter into each ring so that it spreads to fill the ring and is about ½ -inch (25 mm) full. Cook the crumpets for about 5 minutes, loosening the rings part way through, until golden brown on the bottom (and bubbles break through the top of each crumpet), then remove the rings, flip, and cook another 1-2 minutes, but not brown. Remove the crumpets to a plate and continue making until all of the batter has been used.
EASY ENGLISH CRUMPET RECIPE
Making crumpets at home is so much easier than you think! With this easy English Crumpet Recipe you'll be drinking tea and nibbling crumpets in no time. Now to choose your favourite crumpet toppings!
Provided by Wandercooks
Categories Breakfast
Number Of Ingredients 8
Steps:
- In a large jug mix warm milk, warm water, sugar and yeast. Let stand in the sun or warm spot for around 5 - 10 minutes until it foams.
- Then using a whisk, mix the plain flour, salt, baking powder and butter together in a bowl with the warm yeast mixture until combined into a dough.
- Cover with plastic wrap and a tea towel if you like and let sit for around 1.5 hours in a warm place like a windowsill in the sun. The crumpet batter should double in size and bubble up on top.
- Cook in buttered or oiled rings on low to medium non-stick frying pan. Ladle mixture into each ring until half full.
- Cook on one side for around 10-15 minutes or until bubbles appear on the top and you have an even browned base. Flip to briefly to seal the top and serve hot.
Nutrition Facts : Calories 106 kcal, Carbohydrate 21 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 181 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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Ratings 108Calories 108 per servingCategory Appetizer, Bread, Breakfast, Side Dish
- Stir the sugar and yeast into the warm milk and let it rest for 10 minutes until frothy. In a large mixing bowl or the bowl of a stand mixer combine the flour and salt.
- Add the liquid to the flour mixture and stir/knead until a thick dough forms. If using a stand mixer, use the paddle attachment and beat the mixture for about 3 minutes until a thick dough forms. Cover the bowl loosely with plastic wrap and set it in a warm place for at least an hour or up to two to let the dough rise (it should nearly double in size). This stage is important for the formation of the bubbles that will later form the classic holes in the crumpets.
- Dissolve the baking soda in the warm water and add it to the dough. If using a stand mixer, beat the batter for a minute or two. Or use an electric mixer to beat the batter. If some small lumps remain that's okay. Any remaining lumps will dissolve during the next resting stage.Cover the batter and let it rest in a warm place for at least 30 minutes (see note below). After 30 minutes the batter should be nice and bubbly.
- Prepare the crumpet rings by greasing the inside of each rim. (I use and like Norpro's English Muffin/Crumpet Rings.) Lightly oil the frying pan. You can use a regular skillet or a cast iron pan (my preference). I use my Lodge 12" Cast Iron Pan.Place the rings in the frying pan over medium-high heat.
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- Stir together buttermilk, sugar, and yeast in a medium bowl. Let stand until frothy and bubbly on surface, about 10 minutes. Meanwhile, combine all-purpose flour, spelt flour, and salt in the bowl of a stand mixer fitted with the whisk attachment; beat on low speed until combined, about 20 seconds
- Make a well in center of flour mixture; pour in buttermilk mixture. Beat on medium speed until batter is smooth and no lumps remain, about 2 minutes. Stir together 2/3 cup warm water and baking soda in a small bowl. Reduce mixer speed to medium-low; gradually beat in warm water mixture until batter is smooth and slightly thicker than buttermilk, about 30 seconds. If needed, add up to 2 additional tablespoons warm water, 1/2 tablespoons at a time, to thin batter to proper consistency. Cover bowl loosely with plastic wrap, and let stand at room temperature until surface is very bubbly and batter has doubled in volume, about 45 minutes.
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- Transfer crumpets to a wire rack. Repeat process 2 times using remaining oil and batter, re-greasing and preheating rings between batches. Serve crumpets hot with desired toppings.
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- In a bowl, whisk the flour, yeast and salt. In a small saucepan, heat the milk with the sugar until warmed, about 85°. Make a well in the center of the dry ingredients and pour in the warm milk. Stir until the dough is evenly moistened; it will be a little stiff. Cover and let stand in a draft-free area until billowy, about 2 hours.
- In a small bowl, stir the baking soda into the warm water until dissolved. Using a handheld mixer at low speed, beat the liquid into the dough until smooth. Let the batter rest for 30 minutes.
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- Serve the crumpets right away or slice and toast them. Serve with softened butter and Apricot-Praline Butter.
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