“Rustic” is how I would describe these crumpets. I didn’t have any success finding egg or pastry rings in the local stores and I was a bit impatient to finish the European baking list. I went with the suggestion from the original recipe and used a food tin instead. I used the tin to shape the crumpets, but there is a rim on the tin so the crumpets always stuck to the end, no matter how much I greased the tin each time. So, in the end, all the crumpets have broken edges. Happily, they all turned out with the texture I expected.
- Recipe chosen for Crumpets
- Cooking method: Frypan
- Faithfulness to recipe: Yes
- Met expectations? Yes.
- Would cook again? Yes, but once I get a pastry/egg ring!
- The taste test rated on a score of 5: 3.5 only because we ate them cooked as is. We didn’t have a toaster on hand for that second cooking. My daughter would have rated them a 4.5 as she wolfed down three of them and asked for more.
Note: This recipe yields 24 crumpets, if that is too many then, the recipe can be halved. I halved the recipe.
- 350ml semi-skimmed milk, warmed but not boiling
- 450g all purpose or plain flour
- 5g dried yeast
- 2 tsp sugar
- 350ml finger-warm water (approx)
- 1 tsp Salt
- 1 tsp baking powder
- Vegetable oil for cooking
- Whisk together the milk, flour, yeast and sugar. 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 cling film and leave in a warm draft free place until foaming – about 1, up to 2 hours.
- Whisk the salt and baking powder into the batter then heat a heavy based frying pan on the stove to hot but not smoking.
- Dampen kitchen paper with a little oil and grease the base of the pan and a crumpet (or pastry) rings measuring 3″x 1 ½” (8 X 3.75cm) approx. If you don’t have any pastry or crumpet rings then use a small, washed food can to the same measurements.
- Place one ring in the heated pan, add enough batter to fill just below the top of the ring. Cook for five minutes when there should be many tiny holes on the surface and the crumpet is setting. Flip the crumpet over and cook for another two – three minutes.
- Repeat with the remaining batter until used up. Rest the crumpets on a wire rack until cool and reheat in a toaster or under the grill before serving. Serve with lots of butter and/or jam.
- If the batter seeps from under the ring it is too thin, whisk in more flour. If the crumpet is heavy and without holes, the batter is too thick, add more water.
- Once ready simply serve the crumpets warm with butter or a little jam as well for an extra special treat.
NOTE: Make a little extra batter the first time so you can practice, getting them right including the temperature in the pan. It only takes one or two and then you are off. Great fun.