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, and these perfect warm crumpets are simply the best!
What is a Crumpet and what are Traditional English crumpets made of?
For those who might be wondering what crumpets are, they’re a type of bread made from milk, water, yeast and flour, and originate in the United Kingdom.
Crumpets are traditionally cooked on the stovetop, using a griddle pan, as you would a pancake.
These delicious classic crumpets are often eaten for breakfast or, as was popular many years ago, during Afternoon Tea. Although nowadays, that doesn’t seem to be the case, and crumpets are more often eaten for breakfast or brunch, as you would toast.
What do you eat crumpets with?
First of all, you must eat crumpets with a good helping of butter over the tops. You need to put the butter on when the crumpets are hot, so the butter melts down all the holes in the crumpet That’s part of the tradition!
However, how to eat crumpets will vary from person to person, some prefer sweet, some prefer savory toppings.
In addition to the butter, you can add your favorite jam, syrup or honey, or if you’d prefer something savory, some melted cheese or poached eggs on the top. Further down the recipe, you’ll see I’ve added some photos of the different ways you can eat your crumpets using some of the toppings mentioned.
Crumpets truly are 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.
If you’re not familiar with crumpets, they can often be confused with English Muffins,
As you will see from the photo below, our English muffins are very different in appearance from our perfect warm crumpets. you’ll see there are none of those characteristic holes in them, and they are more like a bread bun texture. So if you haven’t seen or tried crumpets before, you simply must!
The recipe for our perfect warm crumpets might seem complicated when you read through it, but it is actually straightforward and very easy. In fact, I’ve made it foolproof so you will know exactly how to prepare and make crumpets at home.
So long as you follow the step by step instructions, along with the tips I give along the way, you will be able to make delicious crumpets which are golden brown on the outside, light and fluffy inside. So tasty!
How do crumpets have holes?
When preparing the crumpet batter, you will see a lot of air is incorporated, with the help of the yeast and allowing that to rise and get really bubbly.
Once you start to cook the batter, you will notice air bubbles form in the crumpets.
These bubbles burst and you’re left with holes where the air bubbles were.
It will become more obvious when you cook these and can see for yourself the bubbles bursting. You can take a look at the photos in Step 5 of the recipe at the air bubbles
You just need to make sure you follow it step by step and turn the crumpets over in the pan at the right time. So watch out for the bubbles appearing as they cook in the rings. If you turn them too soon, before you see the bubbles appear, you won’t get those characteristic holes like you see in crumpets.
Do I need to toast crumpets?
If you’re making these from scratch and eating them whilst they’re still hot from the pan, then there is no need to toast them.
If you are eating them from cold, or frozen, then you will need to toast them on both sides so they warm through and crisp up on the outside again. After all, you need them hot enough for that lovely butter to melt and drip down those holes!
I love these when they’re hot from the pan, with a blob of butter and some jam spread on them.
If you’re making a large batch, you can freeze a few and simply defrost and pop in the toaster before serving.
These crumpets are delicious with poached eggs on the top. We’ve got a great guide to making poached eggs which you can take a look at here.
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
Ingredients
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. (like an empty tuna can)
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.
In the recipe below, I used metal rings and also a large round cookie cutter shape as I couldn’t find my silicone rings. (Just moved house!)
They were a nuisance to use as the batter kept sticking to the metal, even though they had been oiled. So it meant having to clean the rings after each crumpet. I say silicone rings all the time!
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!
Instructions:
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)
Look at all the air in the yeast mixture!
2. Sift the flour and salt into a mixing bowl, make a well in the center 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 yogurt. 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).
Make sure you don’t stir the batter. When the time is up, simply spoon into the rings as the instructions below.
Be patient and allow the yeast to work it’s magic with those bubbles!
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.
If you have silicone rings, no need to grease those, just the pan
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 the two photos below
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 begins 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 THE BUBBLES!
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.
SEE THE HOLES!
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!
We’d love to hear from you and what you thought of our perfect warm crumpets recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
Crumpets served with scrambled eggs
Crumpets with butter and jam!
English Classics
Here's a selection of classic English Recipes for you to enjoy!
Perfect English Sticky Toffee Pudding. Heavenly! A delicious cake dessert served with a dreamy toffee sauce. It's a keeper!
Perfect Warm Crumpets, great for breakfast or anytime! Serve with your favorite jam, or eggs and bacon, delicious whichever way you like them!
The Best Homemade Scotch Eggs, a popular British snack, perfect for a picnic, breakfast, or any occasion. Delicious eggs wrapped in sausage meat and coated in crispy breadcrumbs.
Classic English Scones. Quick and Easy to make, moist, light and fluffy!
The BEST EVER British Beer Battered Fish and Chips! Great flavours and don't forget your shake of vinegar and sprinkle of salt!
Welsh Cakes; An old family recipe, traditionally served warm, simply with a little butter on the tops!
Yorkshire Pudding, a.k.a. popovers are so delicious! Serve as part of a main meal with lots of gravy, or as an appetizer and fill them with goodies. You can also serve these as a dessert, adding some nice fruits or pie filling and ice cream! You decide. They are so yummy!
I love English Muffins! When I lived in England, I would often have these toasted with just a simple spread of butter, or make a bacon and egg muffin from them.
Easy Hot Cross Buns are a wonderfully soft, sweet, spiced bun, traditionally made for Easter time. Serve warm or cold, split open, toast and spread some butter and your favourite jam! Delicious!
British Toad in the Hole! It's a delicious easy dinner, with sausages baked in Yorkshire pudding (a.k.a. pop overs). Goes great with some homemade onion gravy. Always a hit with the whole family, easy to make and oh so good!
Cheesy Sausage and Jalapeno Scones or Biscuits are so light and fluffy! Perfect for breakfast, brunch, dinner, picnics and parties. Freezer friendly too!
How To Make Home Made Custard. A great addition to your dessert. Pour some over your delicious apple pie or pudding! Always a hit at dessert time! Serve warm or chilled.
Lemon Steamed Cake or pudding is a lovely soft and fluffy cake steamed on the stove top, steamer or multicooker.
Roast Beef Dinner with cook times for rare, medium and well done. Juicy tender beef served with all the sides!
Perfect Warm Crumpets
How to make English Crumpets from scratch. Delicious served for breakfast or afternoon tea. Crisp and golden brown on the outside, light and fluffy inside
Ingredients
- 1 3/4 cups plain flour, 225 g, all purpose
- 1 teaspoon level salt
- 1 tablespoon level dried yeast
- 1 teaspoon level caster sugar, regular sugar will also work
- ½ pint milk, 275 ml, just over 1 cup. You may need a little more.
- 6 Tablespoons cold water
Instructions
- 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)
- 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)
- 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.
- 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.
- 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.
Please be careful when touching the rings..they will be hot! So use a cloth.
- 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!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Silicone Egg Ring, Egg Rings Non Stick, Egg Cooking Rings, Perfect Fried Egg Mold or Pancake Rings (New,4pcs) -
Le Creuset of America Toughened NonStick Deep Fry Pan, 11"
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Cuisinart CPT-440P1 Touch to Toast Leverless toaster, 4-Slice, Brushed Stainless Steel
-
Lodge LPGI3 Pro-Grid Iron Reversible Grill/Griddle, 10.5' x 20', Black (Renewed)
Nutrition Information:
Yield:
12Serving Size:
12 ServingsAmount Per Serving: Calories: 85Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 188mgCarbohydrates: 16gFiber: 1gSugar: 1gProtein: 3g
Yetta Mackenzie
As a Brit, I have never encountered anyone who eats crumpets for breakfast. They are decidedly a teatime treat.
Natasha
Thanks so much! I am a lover of all things English and have been trying to make some perfect crumpets for awhile now. The recipe that came with my rings was crap. I have tried others which were better than that first time, but yours is the best. Thanks for sharing your recipe and method. This is the only one that is actually comprehensive and works a treat!
Michelle
Is it possible to make the dough ahead of time, say overnight?
Thanks!
Lovefoodies
Hi Michelle, to be honest, I’ve only ever made this on the same day so I wouldn’t like to say either way how it will be.
If you try it please do let us know if it works in case anyone else wants to make it the night before too!
Sorry I can’t be of much help with that!
Andrea
Fantastic recipe! Have now made them twice, didn’t change a thing. I have an induction hob so cooked them on number 5. You can’t rush the cooking for these wonderful crumpets and as long as you realise that you’ll be fine (for anyone who wants to know!).