English Crumpets Recipes

OLD FASHIONED HOME-MADE ENGLISH CRUMPETS FOR TEA-TIME

Steps:

• Note - you will need 4 crumpet rings, or egg rings or 7.5cm (3in) plain pastry cutters, greased.
• Place the flour and salt into a large bowl and stir in the sugar and yeast making a well in the centre. Pour in the warm milk and water and mix to give quite a thick batter. Beat well until completely combined and cover with a tea towel or cling film.
• Leave in a warm place to rise for about an hour until it's a light, spongy texture. Stir well to knock out any air, add the bicarbonate of soda and pour into a large jug - mix well and allow to stand for a further 30 minutes.
• Heat a non-stick frying pan, or a greased griddle, over a very low heat with a drop of oil or butter. Wipe the pan with kitchen paper to remove excess oil/butter. Sit the greased crumpet rings in the pan and leave to heat up for a couple of minutes.
• Pour in enough mixture to fill the rings just over halfway up the sides. Leave to cook until lots of small holes appear on the surface and the batter has just dried out. This will take about 8-10 minutes.
• Remove the rings and turn over the crumpets to cook for a further minute or two on the other side. Sit the first batch of crumpets on a wire rack whilst continuing to cook the remaining crumpets.
• Serve the crumpets warm, generously buttered. If you are making crumpets in advance, then reheat them by toasting lightly on both sides before serving. (Prep time includes rising time for the yeast dough.).

CRUMPETS

Steps:

• Dissolve yeast and sugar in 1 cup of warm water. Let stand until foamy, about 10 minutes.
• Meanwhile, mix flour, milk powder, and salt together in a large bowl. Make a well in the middle. Add the yeast mixture and remaining 1 3/4 cups warm water. Mix well with a wooden spoon until dough is the consistency of cake or waffle batter. Cover with plastic wrap and let stand in a warm spot until bubbly, about 1 hour.
• Combine 2 tablespoons water and baking soda in a small bowl. Mix into the batter. Let stand for 15 minutes.
• Heat a cast iron griddle or nonstick pan over medium heat. Lightly grease the griddle and inside of the crumpet rings with cooking spray. Arrange the rings on the griddle.
• Fill crumpet rings 2/3 of the way with batter. Cook until tops are covered in bubbles and starting to look dry, 5 to 8 minutes. Carefully lift up crumpet rings, flip the crumpets, and cook until second side is lightly browned, 1 to 2 minutes. Turn heat down if crumpet is overly dark or still raw in the middle.

ENGLISH CRUMPETS

Steps:

• Whisk 2 cups plus 2 tablespoons flour, yeast, sugar, and salt in a large mixing bowl. Combine water and milk in a separate bowl and quickly whisk the milk mixture into the dry ingredients until batter is thick and smooth. Cover with a towel and let rise in a warm place until spongy, about 1 hour. Stir dough to reduce sponginess.
• Place a rack into the oven and preheat to 150 degrees F (65 degrees C).
• Spray a skillet and round metal open-top cookie cutters or crumpet molds with cooking spray. Heat skillet over medium-low heat, place the metal cutters or molds into the skillet, and let the molds heat up. Spoon batter into the molds, filling them about halfway. Let the crumpets cook until the bottoms are browned, the tops appear nearly dry, and popped bubbles appear on top, about 5 minutes.
• Use tongs to lift molds out of the pan; remove molds from the crumpets. Flip and return crumpets to skillet to cook the other sides until browned, 1 to 2 more minutes. Repeat with remaining dough. Keep cooked crumpets warm on rack in the preheated oven while you cook remaining crumpets.

CRUMPETS

Steps:

• Have ready four 4-inch flan rings. Combine milk and 1 cup water in a small saucepan; heat to 110 degrees. Transfer mixture to a small bowl. Sprinkle the yeast and the sugar on top, and stir with a fork. Let stand until foamy, about 10 minutes.
• Into the bowl of an electric mixer fitted with the paddle attachment, sift flour and salt. Slowly add some milk mixture while mixing on low speed. Slowly increase speed to medium-high while adding remaining liquid, until all flour is incorporated. Beat on medium-high until smooth, about 3 minutes.
• Tightly cover bowl with plastic wrap; let stand in a warm place until doubled in size and dough is bubbly, 1 to 1 1/2 hours.
• Return dough to the mixer. Dissolve the baking soda in 1 tablespoon hot water, and add to the dough; mix until well combined. Cover, and set aside for 20 minutes.
• Lightly oil a griddle or large cast-iron skillet; place over medium heat for 5 minutes. Generously butter flan rings; place on heated griddle. Reduce heat to medium low. Pour 1/2 cup batter into rings; cook until bubbles rise to the surface and top is dry, about 10 minutes. Remove rings; turn crumpets over. Cook until slightly golden, about 8 minutes. Remove; cool on a wire rack. Repeat with remaining batter. When ready to serve, heat a broiler, and toast crumpets. Serve warm with generous amounts of butter, jam, or honey, if desired.

FULL ENGLISH CRUMPETS

Steps:

• Heat the grill to the highest setting. Spread the bacon and sausages (cut side down) out on two baking trays and grill for 10 mins, turning the bacon halfway until cooked through and turning crispy.
• Meanwhile heat the beans in a pan over a low heat. Add the Tabasco, Worcestershire sauce and paprika, stir in ½ the butter and season. Leave to bubble away.
• Fry the eggs in the oil and remaining butter, basting from time to time until the whites are set and yolks runny. Sprinkle with sea salt if you like.
• Grill the crumpets. Divide the bacon, sausages and beans between 3 of the crumpets, top each with a fried egg, then spread your choice of sauce (if using) on the lid of your crumpet sandwich. Shut together and serve.