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
CRUMPETS
Provided by Bobby Flay
Time 2h45m
Yield 4 to 6 servings
Number Of Ingredients 18
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.
EASY CRUMPETS
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
Categories Breakfast
Time 20m
Yield 20-30 depending on size
Number Of Ingredients 6
Steps:
- 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.
SCRUMPETS
A cross between a scone and a crumpet, these easy to make biscuits will be the star of any meal, and you'll love that you don't need to heat up an oven. I searched for years before finding a bacon and cheese version of this recipe, which I modified to make this plain version that I love. When I finally found it I was amazed at how easy these are to make!
Provided by squeakers215
Categories Bread Quick Bread Recipes Scone Recipes
Time 45m
Yield 18
Number Of Ingredients 8
Steps:
- Place flour, sugar, baking powder, and salt in a bowl and mix well.
- Beat milk, eggs, and melted butter together in another bowl; stir into the flour mixture with a few strokes. Handle dough as little as possible.
- Scrape the dough out onto a generously floured surface. Dip your fingers in flour and pat dough into a circle about 1/2-inch thick. Cut into 4-inch rounds to form the scrumpets.
- Melt butter in a large frying pan over medium-high heat. Frying pan should be greased very lightly, preferably with butter. Fill pan with some scrumpets and immediately reduce heat to medium. Cook for 5 minutes. Turn, lower the heat, and cook for 5 minutes more. Cook remaining scrumpets and serve warm.
Nutrition Facts : Calories 172.9 calories, Carbohydrate 23.6 g, Cholesterol 46.2 mg, Fat 6.7 g, Fiber 0.8 g, Protein 4.4 g, SaturatedFat 3.9 g, Sodium 293.2 mg, Sugar 2.2 g
CRUMPETS
Provided by Diana Shaw
Categories Bread Breakfast Brunch Bake Mother's Day Advance Prep Required Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12
Number Of Ingredients 11
Steps:
- In a large mixing bowl, combine the milk, warm water, yeast, and sugar. Stir lightly, then let the mixture stand until creamy, about 5 minutes.
- In a separate mixing bowl, whisk together the flours and salt. Using a wooden spoon, beat the flour mixture into the yeast mixture. Keep stirring until the batter is very elastic, about 5 minutes.
- Cover the bowl with plastic wrap and let the batter rise until doubled and bubbly, about 1 hour, 30 minutes.
- Place the baking soda in a small bowl and add the hot water to dissolve it. Beat the baking soda into the batter, cover again, and let rise until bubbly, about 30 minutes.
- Generously grease the inside of 6 English-muffin rings. Heat a nonstick griddle over medium heat, and place the rings (or as many as will fit) on the griddle. Stir down the batter, and ladle it into the rings, only 1/2 inch full. Be careful not to add too much batter, or the crumpet will be too thick and won't cook all the way through. Cook until the bottom is firmly set, the top starts to dry, and small holes begin to form on the surface, about 7 minutes. Slip off the muffin rings (they may be hot, so use pot holders), flip the crumpets with a spatula, and cook the other side until firm, about 3 minutes. Transfer to a cooling rack and cool completely before toasting. Repeat with the remaining batter.
CRUMPETS
I save clean water chestnut and pineapple cans so I can make crumpets whenever my family requests them. (You can also use a circle cookie cutter or mason jar ring.) I first made these for a 4-H project. -Carol Craig, Summerville, Oregon
Provided by Taste of Home
Time 25m
Yield 8 crumpets.
Number Of Ingredients 8
Steps:
- In a bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add the milk, 1 tablespoon butter, egg and mix well. Combine flour and salt; add to yeast mixture. Beat until smooth. Cover and let rise in a warm place until doubled, about 45 minutes. , Brush griddle and 3-in. metal rings or open-topped metal cookie cutters with remaining butter. Place rings on griddle; heat over low heat. Pour 3 tablespoons of batter into each ring. , Cook for 7 minutes or until bubbles begin to pop and the top appears dry. Remove rings. Turn crumpets; cook 1-2 minutes longer or until the second side is golden brown. Serve warm or let cool on a wire rack and toast before serving.
Nutrition Facts :
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
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