|Nutritional Guidelines (per serving)|
|Servings: 24 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Crumpets are the quintessential afternoon tea treat, especially when served warm with lots of butter. It's the extra yeast in the batter that creates the soft texture and myriad little holes on top, perfect for soaking up butter.
There are many ready-made brands of crumpets available, but it's easy and so much fun to make your own. Just be sure to plan ahead as the crumpet batter needs an hour or two to rise. Once the crumpets are cooked, simply serve warm with butter and a little jam.
Don't give up if your first couple of crumpets don't turn out perfectly—it takes practice. It only takes making one or two crumpets until you get the hang of it. This recipe yields 24 crumpets, but if that is too many, the recipe can easily be halved.
Gather the ingredients.
First, warm the milk in a saucepan. Make sure that it is warm but not boiling.
Skim any film off of the top.
Whisk together the warmed milk, flour, yeast, and sugar in a large bowl.
Once combined, add half the water and beat into the batter.
Continue to add more water until the batter is thick and smooth. Stop adding water once it reaches the consistency of thick cream.
Cover with plastic wrap and leave in a warm, draft-free place until foaming. This should take about 1 hour, but can be up to 2 hours (keep an eye on it).
Whisk the salt and baking powder into the batter.
Heat a heavy-bottomed frying pan on the stove until hot but not smoking.
Moisten a paper towel with a little oil and carefully grease the base of the pan and crumpet (or pastry) rings measuring approximately 3 x 1 1/2 inches.
Place one ring in the heated pan and pour in enough batter to fill just below the top of the ring.
Cook for 5 minutes, until there are many tiny holes on the surface and the crumpet is setting.
Flip the crumpet over (in the ring) and cook for another 2 to 3 minutes.
Adjust the temperature as needed. Repeat with the remaining batter, greasing the pan in between each batch.
Rest the crumpets on a wire rack until cool.
To reheat, place crumpets in a toaster or under the broiler before serving.
Serve with lots of butter and jam.
- If the crumpet batter seeps out from under the ring into the pan, it means the batter is too thin. Whisk in more flour to thicken, adding a small amount at a time.
- If a cooked crumpet is heavy and without holes, the batter is too thick; slowly add more water until a better consistency develops.
- If you don't have any pastry or crumpet rings, you can use a similar-sized, clean food can—just be careful with any sharp edges.