These traditional English Crumpets are great for breakfast or anytime. Serve with your favorite jam, or eggs and bacon, delicious whichever way you like them! The recipe is easy to follow, foolproof, and will give you perfect crumpets. Crisp on the outside and fluffy inside. Serve warm with a generous spread of butter.
English 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.
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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.
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.
Crumpets truly are heavenly! 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.
There is a little time for the yeast to rise, but hey! In my opinion, 40 minutes for the yeast to work is fine when I know what I will get at the end.
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. See our great guide to making poached eggs.
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 ¾ 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 any, 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 nonstick will make it easier. I found a good set of silicone rings from Amazon at a low price which would be perfect to use for making crumpets, fried eggs, English muffins, and pancakes!
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!
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)
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.
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 the two photos below
Do you see the difference in the bubbles in the two photos below?
When your crumpets look like the next 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.
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.
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.
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!
Recipe Card
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 ¾ 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
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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
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Lodge LPGI3 Pro-Grid Iron Reversible Grill/Griddle, 10.5' x 20', Black (Renewed)
Nutrition Information:
Yield: 12 Serving Size: 12 ServingsAmount Per Serving: Calories: 85Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 188mgCarbohydrates: 16gFiber: 1gSugar: 1gProtein: 3g
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John
says:We’ve been having the long overdue discussion about whether or not crumpets suit a dinner menu or are best enjoyed in the morning or with afternoon tea at latest. Clearly there is a tradition inherent around morning and afternoon tea crumpets but the dinner crumpet is another matter altogether. Having some clear guidance discouraging any emergence of dinner crumpet practices we think would assist in maintaining decorum and proper crumpet etiquette.
William Barath
says:This is a lovely recipe and you’d highlighted the techniques in an affectionate way.
And then you photographed them with murdered scramble lol. Please please cook your scramble on a lower heat and remove it from the pan before it becomes styrofoam! You and your loved ones will thank you!
Heather Hall
says:Sorry for all of the typos. What I was trying to say is that I can’t get a frothy head to my milk, yeast, and sugar combo. It just looks like milk.
Lovefoodies
says:Hi Heather, there’s a couple of reasons which may cause the yeast not to froth, either the yeast is old/ out of date (check the packaging!) or the milk was either too hot (so it was scorching ) and that killed the yeast, or it was not hot enough and so it couldn’t activate the yeast. It should be warm enough to put comfortably out your finger in without it too hot, kind of like when you dip your toe in a hot bath, it shouldn’t scold.
I hope that helps. Those are the main causes I can think of from experience when using yeast
Heather Hall
says:I am making these now. 15 minutes late, I have nothing that resembles a fruit hear to my milk, sugar and yeast mixture. In followed the instructions exactly. Any advice?
Yetta Mackenzie
says:As a Brit, I have never encountered anyone who eats crumpets for breakfast. They are decidedly a teatime treat.
Janice
says:I’m British but living in Portugal for 35 years. Whenever I go home to visit, my favourite breakfast is always a crumpet with a cup of “real” tea!