WHOLE-WHEAT CRUMPETS WITH MOCK CLOTTED CREAM
I cheat a little with the crumpets, frying them up free-form without employing crumpet or English-muffin rings. They come out flat, like pancakes, with a deep yeasty flavor and crisp crust. Though if you like molds, try using cookie cutters: hearts, diamonds, clubs and spades give the party a very "Alice in Wonderland" feel. Hot crumpets beg for clotted cream. Traditional recipes call for simmering cream for a couple of hours in a double boiler, then removing and chilling the cream, or clot, that forms on top. I did this once, and it was delicious, though not entirely worth it since you can buy clotted cream, or make a fake, mascarpone-based version that's just as good.
Provided by Melissa Clark
Categories breakfast, dessert, side dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- In a large bowl, whisk together the milk, yeast and honey. Cover the bowl with plastic wrap and let stand in a warm place until the mixture becomes foamy, about 10 minutes.
- Whisk in the warm water, both flours, salt and baking powder until smooth. Cover with plastic wrap and let stand in a warm place until doubled in size, about one hour.
- To prepare the mock clotted cream, in a medium bowl, whisk together the mascarpone and cream until thick and stiff. Chill until ready to serve.
- To prepare the crumpets, set a griddle over medium-low heat and oil it. To make flat, pancakelike crumpets, spoon the batter onto the griddle and cook for about 3 to 4 minutes on one side and 1 to 2 minutes on the other. To make the crumpets using English-muffin rings or cookie cutters, oil them liberally and place on the skillet. Spoon in batter 1/4-inch high. Let the crumpets cook until dry around the edges and bubbles have formed over the surface, about 5 to 6 minutes. Remove the rings and wipe clean. Turn crumpets over and cook until lightly browned, another 2 to 3 minutes. Re-oil the griddle and each ring before making another batch.
Nutrition Facts : @context http, Calories 343, UnsaturatedFat 7 grams, Carbohydrate 38 grams, Fat 18 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 9 grams, Sodium 385 milligrams, Sugar 4 grams, TransFat 0 grams
CRUMPETS
My local grocery store quit selling crumpets, so I decided to try my hand at making my own! These are a nice alternative to English muffins. To serve, toast the crumpets whole and spread with butter, honey, jelly, or your favorite topping.
Provided by Tracy_V
Categories Bread Yeast Bread Recipes
Time 1h50m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 121.7 calories, Carbohydrate 25.1 g, Cholesterol 0.2 mg, Fat 0.4 g, Fiber 1 g, Protein 3.9 g, SaturatedFat 0.1 g, Sodium 404.8 mg, Sugar 1.1 g
WHOLE WHEAT CRUMPETS
I found this online, but I haven't tried it yet. Prep time includes 20 minutes to let yeast mixture sit.
Provided by havent the slightest
Categories Low Cholesterol
Time 40m
Yield 12 crumpets, 12 serving(s)
Number Of Ingredients 7
Steps:
- Mix 3/4 cup flour in bowl with yeast and warm water. Blend until smooth, cover and leave until frothy, about 20 minutes.
- Gradually stir other ingredients, beating until smooth. You should have a mixture like pancakes, or just a bit thicker. Add flour or water as necessary.
- Heat a non-stick surface to med/med-high and put non-stick egg rings on surface to heat thoroughly.
- Pour batter into rings, so it's about 1/2 in deep. Cook until dry on top, about 10 minutes.
- Remove rings and turn crumpet over to brown on top. Cool on wire rack.
Nutrition Facts : Calories 83.5, Fat 0.6, SaturatedFat 0.1, Sodium 250.7, Carbohydrate 16.5, Fiber 3.6, Sugar 0.1, Protein 4.8
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