Best Crumpets Recipes

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.

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.).

EASY CRUMPETS

Steps:

• Mix everything, leaving butter for last.
• Grease a flat bottomed frying pan or griddle.
• Drop or pour small amounts of batter onto griddle.
• Turn and cook other side when bubbles break on surface of crumpet.
• Heat should be medium to get a deep, even golden colour.
• Serve warm with butter and jam sandwiched together.

CRUMPETS

Steps:

• In a bowl stir together the yeast and 240ml warm water and let it stand for 5-10 mins. Add the warm milk, butter, salt and sugar. Add the flour and stir until the batter becomes smooth. Let stand for 30 mins.
• Stir in the baking powder dissolved in water, leave to rise for 20-30 mins.
• Grease a heavy-based frying pan with a little vegetable oil and heat over medium-low heat. Lightly grease 4 x 9cm diameter crumpet rings. Spoon batter into the rings so it comes halfway up the sides. Reduce heat to low, cover with an upturned deep frying pan to give the crumpets space to rise. Cook until the tops look dry, about 10-12 mins.
• Flip them over and cook for 5 mins until golden and firm. Repeat with the remaining batter. Serve toasted with butter or with cheese melted under the grill.

BUTTERMILK CRUMPETS

Steps:

• In a microwave-safe bowl, heat buttermilk and 1/2 cup milk to about 100 degrees F (37 degrees C). Sprinkle yeast and sugar over milk mixture, stirring once. Let stand until yeast softens and begins to form a creamy foam, about 10 minutes.
• Combine flour and salt in a large bowl. Add yeast mixture and stir to combine, forming a soft dough. Cover and place in a warm place for 40 minutes or until doubled in size.
• Combine remaining 1/2 cup milk and baking soda in a small bowl. Stir mixture into dough until incorporated. Cover and leave for 30 minutes in a warm place.
• Heat a cast iron pan or griddle over low heat. Spray metal crumpet rings and place into middle of frying pan. Fill each ring with 1/2 cup of crumpet mixture. Cook for 4 or 5 minutes until bubbles appear and the edges are starting to set. Remove from ring and cook the top for 2 minutes or until lightly browned. Cool on a wire rack.

HOMEMADE CRUMPETS

Steps:

• In a bowl, dissolve yeast in warm water. Stir in honey; let stand until bubbles form on surface, about 5 minutes. Add the milk, 2 tablespoon butter and mix well. Combine flour, baking powder and salt; add yeast mixture. Beat until smooth. Cover and let rise in a warm place until doubled, about 1 hour. , Brush griddle and 3-1/2 in. metal rings or open-topped metal cookie cutters with remaining melted butter. Place rings on griddle; heat over low heat. Pour 1/4 cup of batter into each ring. , Cook until bubbles begin to pop and the top appears dry, about 8. Remove rings. Turn crumpets; cook until the second side is golden brown and crumpet is cooked through, 6-8 minutes longer. Serve warm or let cool on a wire rack and toast before serving.

WHOLE-WHEAT CRUMPETS WITH MOCK CLOTTED CREAM

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.

SOURDOUGH CRUMPETS

Steps:

• Measure out 1 cup of sourdough discard into a small pitcher or bowl (a pitcher makes it easier to pour the batter).
• Mix in sugar and salt.
• Grease a skillet and heat over medium-low burner. About the same heat you use for pancakes. Place thoroughly greased rings or cans in skillet.
• When skillet is hot, stir in baking soda and immediately pour 1/4 inch of batter into each ring.
• Cook until edges appear dry and bubbles have formed.
• Remove rings with pliers or tongs and, if desired, flip crumpets and cook for an additional 30 seconds or so.
• Stir batter before pouring the next round. You'll need to re-grease your rings and skillet if you do more than two rounds of crumpets (depending on how many rings you have and how quickly you use up the batter).
• Enjoy hot with butter and/or jam. Leftovers are good toasted.

SCOTTISH CRUMPETS

Steps:

• 1. In a large bowl, whisk the sugar and egg until thickened and pale in color. Stir in 2/3 cup of the milk until well blended.
• 2. Add the flour, salt, and cream of tartar and blend until smooth.
• 3. Mix the baking soda with the remaining milk and stir into the mixture.
• 4. Heat a greased griddle or heavy, large skillet. Add large spoonfuls of the batter and cook over medium heat until golden brown on the bottom and bubbles are forming and bursting on top, much like pancakes.
• 5. Turn and cook the other side; transfer to paper towels until all are cooked. Serve with butter and/or the jam of your choice.

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.

SCOTS CRUMPETS (SCOTTISH PANCAKES)

Steps:

• Beat the egg yolks and blend in the sifted flour, sugar, salt.
• Then add in the melted butter and milk to make a thin batter about the consistency of thin cream.
• Beat the egg whites to the soft peak stage and quickly add to the batter, folding in with a knife or metal spoon.
• Heat a lightly greased griddle or a frying pan; pour in large spoonfuls of the batter when the pan is hot.
• Each crumpet should spread thinly to about 4" to 5" in diameter (you may have to tilt the pan to achieve this).
• When the batter is brown underneath and slightly bubbly on top, turn and cook on the other side.
• Serve warm.

SCOTTISH CRUMPETS

Steps:

• Beat the egg yolks and blend in the sifted flour, sugar, salt. Then add in the melted butter and milk to make a thin batter about the consistency of thin cream.
• Beat the egg whites to the soft peak stage and quickly add to the batter, folding with a knife or metal spoon.
• Heat a lightly greased gridle or a heavy frying pan and pour in large spoonfuls of the batter. Each crumpet should spread thinly to about 4/5" in diameter and you may have to roll/rotate the pan to achieve this.
• When the batter is brown underneath and slightly bubbly on top, turn and cook on the other side (if you are feeling adventurous you could try tossing them). Best eaten when warm.

CRUMPETS

Steps:

• In a bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add the milk, 1 tablespoon butter, egg and mix well. Combine flour and salt; add to yeast mixture. Beat until smooth. Cover and let rise in a warm place until doubled, about 45 minutes. , Brush griddle and 3-in. metal rings or open-topped metal cookie cutters with remaining butter. Place rings on griddle; heat over low heat. Pour 3 tablespoons of batter into each ring. , Cook for 7 minutes or until bubbles begin to pop and the top appears dry. Remove rings. Turn crumpets; cook 1-2 minutes longer or until the second side is golden brown. Serve warm or let cool on a wire rack and toast before serving.

ENGLISH/SCOTTISH CRUMPETS

Steps:

• In a large bowl, stir the sugar or honey into the warm water. Sprinkle the active dry yeast over the top and let it sit until it bubbles, about 5 minutes. Stir in the remaining ingredients. Cover and let it sit for about half an hour in a warm place. Grease a griddle or frying pan and the crumpet rings or cookie cutters. Place the rings on the cooking surface and preheat all. Pour about 3 tablespoons of batter into each 3" ring and cook over medium low heat until set, about 10 minutes. (Avoid cooking them too quickly.) The top should be full of holes when they are done. Remove the crumpets from the rings and brown the other side, if desired, for a minute or so. Repeat until all the batter is used. Serve warm with butter and jam or clotted cream and jam.

EGGY CHEESE CRUMPETS

Steps:

• Heat the grill. Beat the eggs and milk together in a wide dish. Submerge the crumpets in the egg mixture, turning them once, then set aside for a few minutes.
• Arrange the tomatoes cut-side up on a baking tray and grill for a few minutes, then cover the tray with foil to keep the tomatoes warm.
• Heat the oil in a frying pan and cook the crumpets for a few minutes on each side until the egg has set - you may have to do this in batches. Transfer them to a baking tray as you go. Once all the crumpets are cooked, top with the cheese and grill for 1-2 mins until the cheese is bubbling and golden. Serve with the tomatoes and avocado slices.

AUSTRALIAN TOASTER BISCUITS (CRUMPETS)

Steps:

• In a small bowl, dissolve yeast and sugar in warm water.
• Let stand until creamy, about 10 minutes.
• To make crumpet rings, cut aluminum foil into 7x12 inch pieces.
• Fold in half lengthwise and then in thirds, making 6 layers.
• Form into a 3 1/2 inch diameter circle and tape shut on the outside.
• In a large bowl, mix together flour and salt.
• Stir in the milk, oil and yeast mixture.
• Beat well until smooth.
• Cover with plastic wrap and let rise in a warm place until doubled, about 60 minutes.
• Lightly grease or butter the inside of the crumpet rings and dip the rings in cornmeal.
• Heat a griddle or frying pan over medium low heat.
• Sprinkle cornmeal on the griddle and place the rings on the griddle.
• Deflate the batter by stirring.
• Pour 1/4 cup of batter into each ring.
• Cook slowly for about 10 minutes or until pale brown.
• Carefully remove the rings and turn the bisquits over.
• Bake on second side about 8 minutes or until light brown.
• Transfer to a rack to cool.

GLUTEN FREE CRUMPETS

Steps:

• Sift flour in a large bowl.
• Dissolve yeast and apple in tepid water.
• Add to dry ingredients.
• Beat to a smooth consistency.
• Brush metal egg rings with oil.
• Heat rings in a frypan.
• Three quarters fill the egg rings with the mixture.
• Cook at low heat for 8 to 10 minutes or until surface holes appear.
• Cover pan and continue cooking for 2 to 3 minutes.
• Remove from pan and allow to cool.
• Repeat with remaining mixture.
• Toast and add your favourite choice of toppings.

HOMEMADE CRUMPETS RECIPE BY TASTY

Steps:

• Dissolve sugar in warm water and add yeast. Let it activate for 10 - 15 minutes until it is bubbling and has a yeasty aroma.
• Add flour and salt to a large mixing bowl, whisk in warm water and warm oat milk for 5 minutes to really develop the gluten.
• Add yeast mixture to the mixing bowl along with the baking powder and whisk together.
• Cover with a plate and leave somewhere warm to proof for 1 hour.
• Melt a teaspoon of butter in a frying pan over medium high heat and grease a 9cm circular mould. When the butter is bubbling, pour 70ml of batter into the mould.
• Turn the heat down to low medium and let cook for 8-10 minutes, until the crumpet is cooked through and little bubbles appear on the surface. You can help the bubbles along by popping them with a skewer or tip of a sharp knife.
• Cool completely before toasting, slathering with an abundance of juicy delicious toppings and devouring!
• Dissolve sugar in warm water and add yeast. Let it activate for 10 - 15 minutes until it is bubbling and has a yeasty aroma.
• Add flour, cocoa powder and salt to a large mixing bowl and whisk in warm water and chocolate oat milk for 5 minutes to really develop the gluten.
• Add yeast mixture to the mixing bowl along with the baking powder and whisk together.
• Cover with a plate and leave somewhere warm to proof for 1 hour.
• Melt a teaspoon of butter in a frying pan over medium high heat and grease a 9cm circular mould. When the butter is bubbling, pour 70ml of batter into the mould.
• Turn the heat down to low-medium and let cook for 8-10 minutes, until the crumpet is cooked through and little bubbles appear on the surface. You can help the bubbles along by popping them with a skewer or tip of a sharp knife.
• Cool completely before toasting, slathering with an abundance of juicy delicious toppings and devouring!

AFTERNOON TEA AND CRUMPETS

Steps:

• 1. WHAT YOU WILL NEED
• 2. A good fry pan; preferably cast iron. Some cooking rings. They actually make, what are called crumpet rings; however, any cooking rings of the right size should work.
• 3. Chef's Tip: A good crumpet ring should be about 3.5 inches (8.5cm) wide, and 1 inch (2.5cm) tall.
• 4. Begin by whisking the flour, milk, water, and yeast into a thick liquid. A bit thicker than say, heavy cream.
• 5. Chef's Tip: To accomplish this, mix all the ingredients, except the water, and then slowly add the water until you achieve the correct consistency.
• 6. Cover the bowl, and leave in a non-drafty corner of the kitchen until the liquid gets nice and bubbly. This can take (depending on kitchen temperature) several hours.
• 7. Now, whisk the salt and baking powder into the batter.
• 8. Lightly grease the crumpet rings, and set aside.
• 9. Chef's Note: The greasing of the crumpet rings is very important, because the crumpets will need to slide easily out of the rings, during cooking.
• 10. Put some oil on a paper towel, and lightly grease a fry pan or flat griddle. Heat up over medium to medium-high heat.
• 11. MAKING A TEST CRUMPET
• 12. Place a single greased crumpet ring on the hot griddle or fry pan.
• 13. Use a ladle to add batter to the ring but don't fill to the top, give it a bit of room to expand.
• 14. Chef's Note: If the batter runs out the bottom of the ring... the batter is too thin. Add a bit more flour. It's okay if a bit runs out... however, most should stay within the ring.
• 15. After a few minutes, you should see bubbles beginning to form on the surface of the crumpet... Just like making pancakes.
• 16. Chef's Note: If you don't see many bubbles, your batter is too thick. Add a bit of water.
• 17. If you see a lot of bubbles, then after about five minutes, remove the ring, and gently (very gently) turn the crumpet over (unless you prefer to cook only on one side).
• 18. Chef's Tip: Be gentle when turning the crumpets over. If you flip them too hard, it will collapse a lot of the bubbles on the surface, and we want those bubbles.
• 19. Chef's Note: If the bottom is too brown, turn down the heat a bit.
• 20. Cook for two or three minutes, and remove from the heat. The top (that's the part you turned over), should not be as cooked at the bottom. Nicely brown on the bottom, lightly brown on the top, with lots of holes for butter and jam.
• 21. Repeat the procedure until you have the perfect crumpet.
• 22. KEEP CALM AND COOK ON
• 23. You should now have a good batter, and temperature for cooking the remaining crumpets.
• 24. Chef's Note: If you don't have any crumpet rings, you can always add a bit more flour to the mixture, and then drop dollops of batter onto the hot griddle and cook for a few minutes on each side. However, if you do this you won't have a crumpet; you'll have a pikelet.
• 25. Serving Tip: Crumpets store well in the fridge, and can even be frozen. Just reheat them before serving. And those holes in the bread are excellent for holding melted butter and jam... Enjoy.
• 26. Keep the faith, and keep cooking.