Description
Learn to make perfect warm crumpets from scratch with this easy and detailed recipe. These traditional English crumpets are crisp and golden on the outside, light and fluffy inside, ideal for breakfast or afternoon tea. Served warm with jam, or bacon and a runny fried egg, they are a delightful treat.
Ingredients
Scale
Crumpet Batter
- 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 works as well)
- ½ pint milk, 275 ml (just over 1 cup, you may need a little more)
- 6 tablespoons cold water
Instructions
- Warm the Milk and Activate Yeast: In a jug, measure out the milk and warm it in the microwave for about 80 seconds until it is warm to the touch but not hot. Add 6 tablespoons of cold water to the milk, stir well, then mix in the sugar and dried yeast. Leave this mixture in a warm place for 10-15 minutes until it becomes frothy with a good head on top.
- Prepare the Batter: Sift the flour and salt into a mixing bowl and make a well in the center. Pour the frothy yeast mixture into the well. Using a wooden spoon or hand whisk, gradually incorporate the flour into the liquid, beating well at the end to achieve a smooth batter. The consistency should be pourable, similar to drinking yoghurt. If too thick, add more milk to loosen it. Cover the bowl with a tea towel and leave in a warm place for about 45 minutes until the batter becomes light and frothy.
- Prepare Pan and Rings: Grease the insides of the egg rings thoroughly, and also grease the frying pan. Place the pan over low heat. Keep some vegetable oil in a bowl handy to brush the pan and rings between batches.
- Cook the Crumpets – First Side: Arrange the rings in the hot frying pan. Spoon approximately 2 tablespoons of batter into each ring, aiming for a batter height of about 1 inch depending on ring size. Cook on low heat for 4 to 5 minutes. You will first see tiny bubbles forming on the surface which then burst to create the signature holes in the crumpets.
- Cook the Crumpets – Second Side: Using a large spoon and fork, carefully lift off the rings and flip the crumpets to cook the second side for about 1 minute only. Re-grease and reheat the pan and rings before starting the next batch.
- Serve: Enjoy the crumpets warm, topped with your choice of jam, or for a savory option, with bacon and a runny fried egg. YUM!
Notes
- This recipe shows how to make traditional English crumpets from scratch.
- Best served fresh and warm for breakfast or afternoon tea.
- The cooking requires a low heat to ensure the batter cooks through evenly without burning.
- Use well-greased crumpet rings and pan for best shape and texture.
- The batter consistency is key; it should be pourable and not too thick.
- Crumpets develop their characteristic holes from the bubbles bursting on the surface during cooking.
Nutrition
- Serving Size: 1 crumpet
- Calories: 85
- Sugar: 1 g
- Sodium: 188 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 2 mg
