Englishscottish Crumpets Recipes

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CRUMPETS



Crumpets image

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

2 teaspoons active dry yeast
1 teaspoon white sugar
2 ¾ cups warm water, divided
3 cups all-purpose flour
2 tablespoons dry milk powder
1 ½ teaspoons salt
2 tablespoons water
1 teaspoon baking soda
cooking spray
Crumpet rings

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

TRADITIONAL ENGLISH CRUMPETS



Traditional English Crumpets image

No afternoon tea is complete without delicious English crumpets slathered in butter. Luckily, they are easy to make at home.

Provided by Elaine Lemm

Categories     Breakfast     Brunch     Snack     Bread

Time 2h19m

Number Of Ingredients 9

1 1/2 cups milk
3 1/2 cups all-purpose flour
2 teaspoons granulated sugar
1 1/4 teaspoons active dry yeast
1 1/2 cups water (lukewarm)
1 teaspoon table salt
1 teaspoon baking powder
Oil for the pan, or cooking spray
For serving: butter and jam

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

SCOTTISH CRUMPETS



Scottish Crumpets image

These are very soft pancake-like treats but made larger (approx twice the size) and more thinly than pancakes. They can be spread with butter and/or jam and are traditionally rolled up before eating (although this adds nothing to the flavour).

Provided by byZula

Categories     Breads

Time 25m

Yield 12 crumpets

Number Of Ingredients 6

2 cups flour
2 tablespoons sugar
1 pinch salt
2 large eggs, separated
2 tablespoons butter, melted
3/4 pint milk

Steps:

  • Beat the egg yolks and blend in the sifted flour, sugar, salt. Then add in the melted butter and milk to make a thin batter about the consistency of thin cream.
  • Beat the egg whites to the soft peak stage and quickly add to the batter, folding with a knife or metal spoon.
  • Heat a lightly greased gridle or a heavy frying pan and pour in large spoonfuls of the batter. Each crumpet should spread thinly to about 4/5" in diameter and you may have to roll/rotate the pan to achieve this.
  • When the batter is brown underneath and slightly bubbly on top, turn and cook on the other side (if you are feeling adventurous you could try tossing them). Best eaten when warm.

Nutrition Facts : Calories 132.7, Fat 4.1, SaturatedFat 2.2, Cholesterol 44.6, Sodium 53.6, Carbohydrate 19.5, Fiber 0.6, Sugar 2.2, Protein 4.2

ENGLISH CRUMPETS



English Crumpets image

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

2 cups all-purpose flour
2 tablespoons all-purpose flour
2 teaspoons quick-rise instant yeast
1 teaspoon white sugar
½ teaspoon salt
1 ¼ cups warm water (112 to 118 degrees F/44 to 48 degrees C)
1 ¼ cups warm milk (112 to 118 degrees F/44 to 48 degrees C)
4 3-inch metal cookie cutters with open tops or crumpet molds
cooking spray

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

CRUMPETS



Crumpets image

Provided by Bobby Flay

Time 2h45m

Yield 4 to 6 servings

Number Of Ingredients 18

1 1/4 cups milk
3 1/2 cups all-purpose flour
1 1/4 cups water, lukewarm
2 tablespoons unsalted butter, melted and cooled
1 tablespoon clover honey
2 1/2 teaspoons instant yeast
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
Nonstick spray
Whipped Butter, for serving, recipe follows
Orange-Blueberry Marmalade, for serving, recipe follows
1 cup cold heavy cream
Pinch sea salt
8 medium oranges
4 lemons
2 cups fresh blueberries
6 cups sugar
2 pouches liquid fruit pectin

Steps:

  • 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.

HOMEMADE CRUMPETS



Homemade Crumpets image

Provided by Taste of Home

Time 35m

Yield 10 crumpets

Number Of Ingredients 8

1 package (1/4 ounce) active dry yeast
3/4 cup warm water (110° to 115°)
1 tablespoon honey
1/2 cup warm whole milk (110° to 115°)
6 tablespoons butter
1-3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt

Steps:

  • In a bowl, dissolve yeast in warm water. Stir in honey; let stand until bubbles form on surface, about 5 minutes. Add the milk, 2 tablespoon butter and mix well. Combine flour, baking powder and salt; add yeast mixture. Beat until smooth. Cover and let rise in a warm place until doubled, about 1 hour. , Brush griddle and 3-1/2 in. metal rings or open-topped metal cookie cutters with remaining melted butter. Place rings on griddle; heat over low heat. Pour 1/4 cup of batter into each ring. , Cook until bubbles begin to pop and the top appears dry, about 8. Remove rings. Turn crumpets; cook until the second side is golden brown and crumpet is cooked through, 6-8 minutes longer. Serve warm or let cool on a wire rack and toast before serving.

Nutrition Facts : Calories 157 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 349mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

SCOTS CRUMPETS (SCOTTISH PANCAKES)



Scots Crumpets (Scottish Pancakes) image

These are soft pancake-like or crepe-like fare but made larger and more thinly than pancakes. They can be spread with butter and/or jam and they are traditionally rolled up before eating. The quantities below will make about 16 crumpets. Posted from an online source in response to a recipe request. Cooking time is approximate.

Provided by Molly53

Categories     Breakfast

Time 18m

Yield 16 crumpets

Number Of Ingredients 6

2 cups all-purpose flour
2 tablespoons granulated sugar
1 pinch salt
2 large eggs, separated into whites and yolks
2 tablespoons melted butter
15 ounces milk

Steps:

  • Beat the egg yolks and blend in the sifted flour, sugar, salt.
  • Then add in the melted butter and milk to make a thin batter about the consistency of thin cream.
  • Beat the egg whites to the soft peak stage and quickly add to the batter, folding in with a knife or metal spoon.
  • Heat a lightly greased griddle or a frying pan; pour in large spoonfuls of the batter when the pan is hot.
  • Each crumpet should spread thinly to about 4" to 5" in diameter (you may have to tilt the pan to achieve this).
  • When the batter is brown underneath and slightly bubbly on top, turn and cook on the other side.
  • Serve warm.

ENGLISH/SCOTTISH CRUMPETS



ENGLISH/SCOTTISH CRUMPETS image

Categories     Bread     Breakfast     Grill/Barbecue

Yield 16 crumpets

Number Of Ingredients 7

1/2 cup warm water (105° - 115°)
2 teaspoons sugar or honey
1 tablespoon active dry yeast
2 1/2 cups all-purpose flour or bread flour
1 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups milk

Steps:

  • In a large bowl, stir the sugar or honey into the warm water. Sprinkle the active dry yeast over the top and let it sit until it bubbles, about 5 minutes. Stir in the remaining ingredients. Cover and let it sit for about half an hour in a warm place. Grease a griddle or frying pan and the crumpet rings or cookie cutters. Place the rings on the cooking surface and preheat all. Pour about 3 tablespoons of batter into each 3" ring and cook over medium low heat until set, about 10 minutes. (Avoid cooking them too quickly.) The top should be full of holes when they are done. Remove the crumpets from the rings and brown the other side, if desired, for a minute or so. Repeat until all the batter is used. Serve warm with butter and jam or clotted cream and jam.

CRUMPETS



Crumpets image

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

2 ½tsp dried yeast
240ml warm milk
2 tbsp unsalted butter, melted
2tsp sea salt
2tsp caster sugar
470g plain flour
½ tsp baking powder dissolved in 60ml warm water
vegetable oil, to grease
butter or cheese, to serve

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

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From myrecipes.com


CRUMPETS RECIPE | HOW TO MAKE CRUMPETS FROM SCRATCH | GOURMET …
3. Add remaining milk mixture, stir until smooth and combined, cover and stand in a warm place until very foamy (1-1½ hours). 4. Dissolve bicarbonate of soda in 50ml warm water, add to batter, beat to combine. 5. Cover and stand until bubbling (25-30 …
From gourmettraveller.com.au


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