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
Yield 12 crumpets
Number Of Ingredients 8
- 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
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
Number Of Ingredients 10
- 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
TRADITIONAL ENGLISH CRUMPETS
- 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
- 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
Provided by Bobby Flay
Yield 4 to 6 servings
Number Of Ingredients 18
- In a small saucepan, heat the milk until lukewarm. Combine the milk, flour, water, butter, honey, yeast, baking powder and salt in the bowl of a stand mixer. Using the dough hook attachment, mix on high speed until completely blended and a soft dough has formed, 2 minutes. Remove the bowl, cover with a clean cloth or plastic wrap and put in a warm spot until risen and bubbly, about 1 hour.
- Lightly spray a cast-iron or nonstick skillet or griddle with nonstick spray and heat over medium heat, about 5 minutes. Spray the metal rings well with non-stick spray and place them in the pan or on the griddle. Fill each ring with a scant 1/4 cup of the batter.
- Cook until the crumpets are set and the bottoms are lightly golden brown, 3 to 5 minutes.
- Carefully remove the rings, flip the crumpets and cook until completely cooked through and the bottoms are lightly golden brown, 3 to 5 minutes longer. While they are cooking, wash and spray the rings with nonstick spray for the next batch.
- Butter the tops with the Whipped Butter and spread with the Orange-Blueberry Marmalade. Or split the crumpets and toast (like you would an English muffin), and spread with the Whipped Butter and Orange-Blueberry Marmalade.
- Combine the cream and salt in the bowl of a stand mixer. Using the whip attachment, whip on high speed until the cream is light and fluffy and turns to butter. Using a rubber spatula, scrape the butter into a bowl and chill for 15 minutes before serving.
- Using a vegetable peeler, remove the zest of the oranges and lemons. Cut the zest pieces into thin slices, then finely chop or grind and set aside.
- Peel the remaining white part of the peel from the fruit and discard. Chop the fruit pulp, reserving any juice and set aside.
- Place the zest and 1 1/2 cups water in a medium saucepan over high heat and bring to a boil. Reduce the heat, cover and simmer for 20 minutes, stirring occasionally. Add the reserved fruit pulp and juice, cover and simmer on low heat for an additional 7 minutes. Add the blueberries and simmer for 3 more minutes.
- Stir the sugar into the fruit in the saucepan. Bring the mixture to a full rolling boil and cook exactly 1 minute, stirring constantly. Stir in the pectin. Remove from the heat and skim off any foam with metal spoon.
- Serve at room temperature.
This is my mom's recipe for traditional SOUTH AFRICAN crumpets (little pancakes, or flapjacks). They are great for kids and they are melt in the mouth! My mom used to make a huge amount to send to school for birthdays - what a hit! They don't have yeast, so if you are looking for another type of crumpet, this isn't the recipe for you.
Provided by Nikki
Yield 20-30 depending on size
Number Of Ingredients 6
- Mix everything, leaving butter for last.
- Grease a flat bottomed frying pan or griddle.
- Drop or pour small amounts of batter onto griddle.
- Turn and cook other side when bubbles break on surface of crumpet.
- Heat should be medium to get a deep, even golden colour.
- Serve warm with butter and jam sandwiched together.
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
Yield 18 Crumpets, 18 serving(s)
Number Of Ingredients 8
- 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.).
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
Yield Makes 10-12
Number Of Ingredients 9
- 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
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Top Asked Questions
How do you make homemade crumpets?Homemade crumpets are delicious served with butter, jam or...Marmite®! 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.
How many crumpets should I make?Make a little extra batter your first time so you can practice getting them right, including getting the pan to the proper temperature. It only takes making one or two crumpets until you get the hang of it. This recipe yields 24 crumpets, but if that is too many, the recipe can easily be halved.
How do you cook crumpets in the freezer?Cover with a baking cloth or large freezer bag and allow to rest for at least 30 minutes until the batter bubbles up Warm the water, salt and vinegar in a small pan then remove from the heat, stir into the batter and mix gently. Leave to rest, covered as before, for a further 20–30 minutes Cook the crumpets in batches.
How do you eat crumpets?If you’re not serving them immediately toast them just before serving. Serve the crumpets warm slathered with butter, jam, golden syrup, honey or topping of your choice. Crumpets can also be frozen, thawed and toasted. Note: Crumpets are eaten whole/open-faced and are not cut in half horizontally.