Perfect Warm Crumpets – Great for breakfast or anytime! Serve with your favorite jam, or eggs and bacon, delicious whichever way you like them!
Crumpets are the best thing in the world! I love them! You can eat them with a blob of butter melting on the top..and it sinks into those characteristic holes, or with a blob of jam, syrup, have with a breakfast of bacon and eggs, the sky really is the limit when it comes to how you want to eat these.
They are truly heavenly! There is a little time for the yeast to rise, but hey! In my opinion, 40 minutes for yeast to work is fine when I know what I will get at the end. So let’s see how we make these fantastic warm crumpets.
Prep Time: 50 minutes (includes yeast to work)
Cook Time: 5 -6 minutes
Yield: 8 -12
1 3/4 cups (225 g) plain flour (all purpose)
1 level teaspoon salt
1 level tablespoon dried yeast
1 level teaspoon caster sugar (regular sugar will also work)
½ pint (275 ml) milk (just over 1 cup. You may need a little more.)
6 Tablespoons cold water
You need some egg rings or metal rings to shape the crumpets when they are cooking. If you don’t have, use a clean shallow can with both ends removed.
I have to say, if you can get hold of Non Stick Egg rings, they will be the best as the crumpets do tend to stick a little to the rings as they are cooking, so non stick will make it easier. I found a good set of rings at a low price which would be perfect to use for making crumpets, fried eggs, English muffins & pancakes! See the picture to the right.
1. In a jug measure out the milk and place in the microwave for 80 seconds. It needs to be warm to touch and NOT hot. Then add the 6 tablespoons of cold water, stir and then stir in the sugar and dried yeast and leave it in a warm place for 10-15 minutes till there is a good frothy head on it. (see photo)
2. Sift the flour and salt into a mixing bowl, make a well in the centre then, when the yeast mixture is frothy, pour it all in. Next use a wooden spoon or hand whisk, to work the flour into the liquid gradually and beat well at the end to make a perfectly smooth batter. The batter should be like pouring consistency, a bit like drinking yoghurt. Not thick. If it is too thick, add more milk until it is loose enough. Cover the basin with a tea-towel and leave to stand in a warm place for about 45 minutes – by which time, the batter will have become light and frothy. (see photo)
3. Then we cook the crumpets: grease the insides of the egg rings well, and grease the frying pan as well before placing it over a LOW heat. I put some vegetable oil in a bowl and keep it handy to brush the pan & rings.
4. Arrange the rings in the frying pan and, when the pan is hot, spoon 2 tablespoons of the crumpet batter into each ring. Depending on the size of your rings, the batter should be 1 inch high.
5. Let them cook for 4 or 5 minutes: First tiny bubbles will appear on the surface and then, suddenly, they will burst, leaving the traditional holes. See photos.
Do you see the difference in the bubbles in the two photos? When your crumpets look like the second photo below, this is when you need to take a knife and go around the inside to release the crumpet (it might have stuck to the ring) and carefully push the crumpet through onto the pan and then they are ready to carefully turn over. Do not try this until you see the surface with holes, NOT BUBBLES!!! in it and it is starting to set. The bubbles burst and form holes. It is when you see the holes and the surface begin to set, you need to release the crumpet from the ring and turn them.
Please be careful when touching the rings..they will be hot! So use a cloth.
See in the photo below, the bubbles have popped and there are now holes. It is at this point they are ready to be turned over.
6. Now take a large spoon and fork, lift off the rings and turn the crumpets over. Cook the crumpets on the second side for about 1 minute only. Re-grease and reheat the rings and pan before cooking the next batch of crumpets.
Serve the crumpets while still warm, generously buttered. If you are making crumpets in advance, then reheat them by toasting lightly on both sides before serving.
I like my crumpets served warm, with jam, or with bacon and a runny fried egg on the crumpet.YUM!
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