This traditional British teatime treat is midway between English muffin and pancake. Like an English muffin, it’s full of holes, perfect for collecting rivulets of melted butter. But it’s also moister and thinner, more like a small pancake.
These are best enjoyed toasted, and spread with butter, jam, and or clotted cream. Since their holes reach to the outside crust, there’s no need to split them before toasting.
You can make crumpets without English muffin rings (or cleaned tuna cans), but they’ll be perfectly round and ever so much nicer looking if you use rings.
It is cheaper to make than buy in the store and look no preservatives. As if they would last past morning.
- 1 1/2 cups lukewarm filtered water
- 1 cup lukewarm light cream (or creme fraiche if you dare)
- 2 tablespoons melted unsalted butter
- 3 1/2 cups Unbleached All-Purpose Flour
- 2 1/2 teaspoons champagne yeast
- 1 Tablespoon vanilla sugar
- 1 teaspoon fresh homemade baking powder
- 1 1/4 teaspoons sea salt
1) Combine all of the ingredients in a bowl, and beat vigorously for 2 minutes. A stand or hand mixer, set on high speed, work well here.
|2) Cover the bowl, and let the batter rest at room temperature for 1 hour. It will expand and become bubbly. Towards the end of the rest, preheat a griddle to medium-low, about 325°F. If you don’t have an electric griddle, preheat a frying pan; it shouldn’t be as hot as the temperature you use to cook pancakes.|
|3) Lightly grease the griddle or frying pan, and place well-greased 3 3/4″ English muffin rings in the pan, as many as will fit. (If you don’t have English muffin rings, use well-cleaned tuna cans, from which you’ve removed the top and bottom.) Pour sticky batter by the scant 1/4-cupful into each ring; a muffin scoop works well here.|
|4) After about 4 minutes, use a pair of tongs to slip the rings off. Cook the crumpets for a total of about 10 minutes on the first side, until their tops are riddled with small bubbles/holes. They should be starting to look a bit dry around the edges. Their bottoms will be a mottled, light-golden brown.|
|5) Turn the crumpets over, and cook for an additional 5 minutes, to finish cooking the insides and to brown the tops gently. This isn’t traditional; “real” crumpets are white on top, but the crumpet police won’t chastise you for adding a little color to the tops.|
|6) Remove the crumpets from the pan, and repeat with the remaining batter, until all the crumpets are cooked. Serve warm. Or cool completely, wrap in plastic, and store at room temperature. To enjoy, warm in the toaster. Serve with butter, or butter and jam.|
- Crumpets recipe (telegraph.co.uk)
- Crumpets recipe. (axanaxplease.com)
- Scrambled egg and smoked salmon crumpets (independent.co.uk)