Friday, July 19, 2013

English Crumpets

English Crumpets:

This recipe is adapted from Elaine Lemm from the British & Irish Food Guide

My wife and I go to a local place called Eatzi's every Saturday morning for fresh Crumpets.
I found this recipe so I can make them at home.


  • 1 1/2 C  milk, warmed but not boiling
  • 4 C  flour
  • 1 TBS dried yeast
  • 2 tsp. sugar
  • 1 1/2 C warm water 
  • 1 tsp. Salt
  • 1tsp .baking powder
  • Vegetable oil for cooking


  • Whisk together the milk, flour, yeast and sugar. 
  • 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 place until foaming - about 1 to 2 hours.
  • Whisk salt and baking powder into the batter.
  •  Heat a cast iron skillet on the stove on medium heat until hot.
  • With a paper towel,  oil the pan and  pastry rings  rings measuring 3"x 1 ½" approx. 
  • Place rings in the heated pan, add enough batter to fill just below the top of the ring.
  •  Cook for five minutes, there should be  holes on the surface. 
  • Remove the rings carefully with tongs.
  •  Flip the crumpet over and cook for another two – three minutes.
  • Repeat with the remaining batter. 
  • Cool them on a wire rack. Reheat in a toaster or under the grill before serving.
  •  Serve with  butter and jam.
  • NOTE: 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.
Peace in the Kitchen!

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