How To Make Crumpets
Are crumpets hard to make? By jove, I think not. The crumpet is the quite proper, very British version of the English muffin. It is blander in flavor than an English muffin but equally delicious. It has its origins in the United Kingdom and is commonly enjoyed with various toppings after toasting to include butter, marmalade, jam or jelly, lemon curd, honey, cheese, poached egg, maple or other syrups and peanut butter, although the possibilities are endless.
They are sold in Australia in a square form rather than the traditional round variety as they are felt to fit better in the toaster!
There is also the Scottish crumpet which has a different recipe and is much like the Scottish pancake.
Surprisingly, they are quite easy to make and I love the difference in the texture from a traditional English muffin. I also like that they are a blander muffin which provides a great background to sweeter concoctions spread on them. They are also spongier so make a wonderful base for a poached egg. Try english muffin recipe for variety.
Crumpet – Wikipedia, the free encyclopedia
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Standard Crumpet Recipe
This recipe is quite easy to make and yields 12 crumpets. I rediscovered this in my 30-year-old Betty Crocker International Cookbook and have added a few of my own suggestions.
The most important factor to remember as in any yeast endeavor – the temperature of the water must be correct to achieve the desired result. I always use a candy thermometer as I find the exact science of that exercise beneficial in producing a pleasing product!
Crumpet rings can be purchased; instead you can use and re-use four to six 3-inch flan rings or lastly, small tuna, clam or shrimp cans with tops and bottoms removed and thoroughly washed can be used as well.
2-1/2 teaspoons or 1 package of active dry yeast
1/4 cup warm water (105-115 degrees)
1/2 cup lukewarm milk (scalded then cooled) – I use nonfat milk (see tip below)
1 tablespoon butter or margarine
1 teaspoon sugar
1/2 to 3/4 teaspoon salt
1/4 cup egg substitute or 1 egg
1 cup flour
Cooking spray or butter/margarine if desired for greasing
Dissolve yeast in warm water in small bowl.
Stir in all remaining ingredients. Beat until smooth.
Cover with cloth.
Let rise in warm place (usually 75-80 degrees) until double 40-60 minutes. (Note: I warm oven at 250 degrees and wait until oven thermometer on rack says the temperature has dropped to 75-80 degrees and then proof my dough in the oven to control temperature)
Spray with vegetable spray or grease griddle or heavy skillet plus insides of four to six 3-inch flan rings. (Or use cans as above)
Place rings or cans on the griddle over medium heat until hot.
Pour about 2 tablespoons of batter into each ring.
Cook until tops form bubbles and bottoms are golden brown; about 1-2 minutes. Remove rings.
Carefully turn crumpets to brown other side; about 1-2 minutes.
Repeat with remaining batter, greasing insides of rings each time.
Cool and then toast if desired. Serve with jam, jelly, marmalade, or lemon curd or as above, excellent nesting spot for a poached egg.
TIP: Scalding the milk (heat the milk in a saucepan until it bubbles and then remove from the heat)