Best English Crumpets Recipes
ENGLISH CRUMPETS
Homemade crumpets are delicious served with butter, jam or...Marmite®!
Provided by Ginger
Categories Bread Yeast Bread Recipes
Time 1h40m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 96.8 calories, Carbohydrate 18.7 g, Cholesterol 2 mg, Fat 0.8 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 0.4 g, Sodium 108.8 mg, Sugar 1.6 g
OLD FASHIONED HOME-MADE ENGLISH CRUMPETS FOR TEA-TIME
MUCH better than shop bought crumpets, these are easy to make and are a rewarding and comforting meal for breakfast, tea or supper. Crumpets, pikelets, Scotch pancakes and English muffins: all traditional British tea-time treats but what's the difference? That's a good question! They're all cooked on a griddle or bakestone (a heavy-based frying-pan can be used as an alternative) but crumpets and muffins are both yeast-based. To make crumpets, you need egg rings (available from kitchen or hardware shops) or, if you can get them, special crumpet rings, and they need to be well-greased. More about crumpets: crumpets are flattened round breads which are cooked on a griddle or in a skillet. They are closely associated with English society and culture, and are sometimes confused with English muffins. Although the crumpet and the English muffin share some characteristics, the two foods are in fact very different. Classic crumpets have a smooth round bottom, and a top riddled with small holes. They are served fresh from the griddle or toasted, and can be topped with cheese, bacon, honey, jam or clotted cream - although butter is the traditional crumpet topping. Crumpets are never split, unlike English muffins, and they have a slightly spongy texture which absorbs butter remarkably well. The concept of toasting crumpets over a fire is often associated with companionable rainy days in British fiction. For people who are still confused about the differences between crumpets and English muffins, remember that crumpets have a holey top, they are not split, and they are far less "bready" than English muffins tend to be. It is believed that the English muffin may have been invented by someone who was trying to replicate the crumpet, which explains the commonalities between the two. The recipes for English muffins and crumpets are also very different, with crumpets being made from batter and English muffins being made from a dough. Because crumpets are made from a batter, they must be cooked in metal rings called crumpet rings or they will lose their shape.
Provided by French Tart
Categories Yeast Breads
Time 1h30m
Yield 18 Crumpets, 18 serving(s)
Number Of Ingredients 8
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.).
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.
FULL ENGLISH CRUMPETS
A real brunch extravagance, this Full English crumpet sandwich has everything you want from a breakfast, including sausages, bacon, fried egg and baked beans
Provided by Sophie Godwin - Cookery writer
Categories Breakfast, Brunch
Time 20m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 617 calories, Fat 35 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 8 grams sugar, Fiber 9 grams fiber, Protein 32 grams protein, Sodium 4.42 milligram of sodium
ENGLISH CRUMPETS
Categories Bread
Number Of Ingredients 8
Steps:
- Combine yeast, sugar and one cup of warm water into a mixing bowl. Cover with plastic wrap and stand in a warm place for about ten minutes. During this time the liquid should develop a foamy head, showing that the yeast is active. Sift flour, milk and salt into another bowl, and mix well. Make a well in the center of the flour; add the yeasty water and the rest of the warm water. Using a wooden spoon, mix to a thick batter. Cover with plastic wrap, and stand in a warm place until well risen and bubbly. This will take about an hour. The batter doesn't rise dramatically, but it does expand somewhat, and the mixture takes on gases, which are necessary in the cooking process. Combine the bicarbonate of soda and the extra water, and add this mix to the dough. MIX WELL. Then leave this mixture to stand, covered, in a warm place for a further 15 minutes. Preheat a heavy based fry pan to a low heat such that oils will not burn or smoke Spray oils also allow you to coat the crumpet rings as you are ready to cook. Place enough mixture into the center of each ring to come almost to the top of the ring. (The dough does rise during cooking, and this should be allowed for in the filling of the ring.) Cook for 4-8 minutes over medium heat, until bubbles appear over the entire surface, and the dough appears 'dry'. Remove the ring, turn the crumpet over and cook an additional 30 to 60 seconds to brown the top. Remove from the pan and cool on a cake rack. If you find that the bottom is too dark (politely referred to as burnt), you are cooking too quickly. Slow it down, relax, and try again. The worst thing that can happen is that you have to make another batch.
ENGLISH MUFFINS OR CRUMPETS
The main differences between English muffins and crumpets are that English muffins have a thicker batter, rise higher, are cooked both sides, and are typically split before toasting. The flavor is similar, though not identical. If you don't have English muffin/crumpet rings, you can make them from tuna cans or similar-sized cans, well-washed and dried. The recipe comes from King Arthur Flour. Times are estimated; prep time includes rising and cook time is estimated for 4 batches of English muffins (will take less time for crumpets or for fewer cooking batches).
Provided by Halcyon Eve
Categories Yeast Breads
Time 4h45m
Yield 16 muffins or crumpets, 16 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, combine 1/2 cup water, sugar, and yeast. Allow to sit until mixture is foamy. Add warm milk and salt, then stir in flour. Beat mixture hard for 5 minutes, then cover and allow to rise in a warm place for 3 hours or until very bubbly. It's okay if it rises and collapses; just proceed to next step.
- Dissolve baking soda in 1/4 cup water. Gently stir into batter. Cover again and allow to rise in a warm place for 30 minutes.
- Grease griddle and English muffin rings (a.k.a. crumpet rings). Heat griddle over low heat for 10 minutes. Place rings on pan and spoon about 1/4 cup batter into each. For English muffin batter, spread slightly with spoon to fill ring (crumpet batter will do so on its own).
- For English muffins, allow to cook for about 5-8 minutes or until bottoms are golden. Flip and cook other side, removing rings as you do so, for another 5-8 minutes or until both sides are nicely browned. Remove from pan. Continue until all batter is used.
- For crumpets, cook for about 8 minutes without flipping, until tops are pale but dry and full of holes and bottoms are golden brown. Remove from pan and rings. Continue until all batter is used.
- Cool on wire rack.
- To serve English muffins, split and toast. To serve crumpets, toast without splitting. Serve either with plenty of butter and jam or other desired toppings.
Nutrition Facts : Calories 68.4, Fat 0.7, SaturatedFat 0.4, Cholesterol 2.1, Sodium 127.1, Carbohydrate 12.9, Fiber 0.5, Sugar 0.1, Protein 2.3
ENGLISH CRUMPETS
My kids tasted crumpets on vacation but we can not get them locally. I tried several recipes I found on the web, and this is my modification of one I found on EuropeanCuisines.com. That one was quite salty, so I cut the salt in half. I also found the texture to be better with 100% bread flour rather than the blend of AP and bread flour that they recommend. Might be a result of differences in flour protein contents in different parts of the world. My next project will be to try to make a whole grain variation. If you try that and are successful, please post! I always weigh my flour, I use 460 grams.
Provided by Tikidoc
Categories Yeast Breads
Time 2h30m
Yield 24 4, 24 serving(s)
Number Of Ingredients 8
Steps:
- Mix first 5 ingredients for about 5 minutes, cover with plastic wrap and let rise until doubled in bulk, about an hour.
- Add salt, mix again, rise again.
- Mix in baking soda and milk.
- Heat pan to medium low. Butter crumpet rings (can use any 3-4 inch rings such as empty tuna cans with top and bottom remover, or commercial egg rings) and pan. Pour in just enough batter to fill the bottom of the ring.
- Cook until brown on bottom and just set on top. There should be bubbles all over the top. Remove rings.
- Turn briefly to cook the other side.
- To serve, toast and spread with butter or jam.
Nutrition Facts : Calories 82.5, Fat 0.5, SaturatedFat 0.2, Cholesterol 0.9, Sodium 111.4, Carbohydrate 16.7, Fiber 0.6, Sugar 0.3, Protein 2.5
OLD FASHIONED HOME-MADE ENGLISH CRUMPETS FOR TEA-TIME
MUCH better than shop bought crumpets, these are easy to make and are a rewarding and comforting meal for breakfast, tea or supper. Crumpets, pikelets, Scotch pancakes and English muffins: all traditional British tea-time treats but what's the difference? That's a good question! They're all cooked on a griddle or bakestone (a heavy-based frying-pan can be used as an alternative) but crumpets and muffins are both yeast-based. To make crumpets, you need egg rings (available from kitchen or hardware shops) or, if you can get them, special crumpet rings, and they need to be well-greased. More about crumpets: crumpets are flattened round breads which are cooked on a griddle or in a skillet. They are closely associated with English society and culture, and are sometimes confused with English muffins. Although the crumpet and the English muffin share some characteristics, the two foods are in fact very different. Classic crumpets have a smooth round bottom, and a top riddled with small holes. They are served fresh from the griddle or toasted, and can be topped with cheese, bacon, honey, jam or clotted cream - although butter is the traditional crumpet topping. Crumpets are never split, unlike English muffins, and they have a slightly spongy texture which absorbs butter remarkably well. The concept of toasting crumpets over a fire is often associated with companionable rainy days in British fiction. For people who are still confused about the differences between crumpets and English muffins, remember that crumpets have a holey top, they are not split, and they are far less "bready" than English muffins tend to be. It is believed that the English muffin may have been invented by someone who was trying to replicate the crumpet, which explains the commonalities between the two. The recipes for English muffins and crumpets are also very different, with crumpets being made from batter and English muffins being made from a dough. Because crumpets are made from a batter, they must be cooked in metal rings called crumpet rings or they will lose their shape.
Provided by @MakeItYours
Number Of Ingredients 8
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.).
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