HOMEMADE CRUMPETS
Provided by Taste of Home
Time 35m
Yield 10 crumpets
Number Of Ingredients 8
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.
Nutrition Facts : Calories 157 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 349mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
HOMEMADE CRUMPETS RECIPE BY TASTY
Here's what you need: plain flour, warm water, oat milk, salt, caster sugar, baking powder, dry active yeast, warm water
Provided by Amy Harriott-Gregory
Categories Desserts
Yield 8 crumpets
Number Of Ingredients 8
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!
Nutrition Facts : Calories 145 calories, Carbohydrate 30 grams, Fat 0 grams, Fiber 1 gram, Protein 3 grams, Sugar 2 grams
GARY RHODES - HOMEMADE CRUMPETS
Gary Rhodes Recipe: "I love having afternoon tea cakes, hot-cross buns, and scones. They are treats the British enjoy and they are so easy to get hold of in Britain - almost every shop sells them. Crumpets warmed and served toasted with lots of butter and jam are also a favorite. So, when a friend of mine passed on this recipe to me, I just had to try it. They do work and, with lots of butter, are delicious".
Provided by - Carla -
Categories Breads
Time 45m
Yield 20 crumpets
Number Of Ingredients 4
Steps:
- Sift together the flour and salt.
- Mix the yeast with a few tablespoons of the warm water.
- Whisk three-quarters of the remaining warm water into the flour and then add the yeasty liquid.
- Cover and leave in a warm place until the mixture has risen.
- Once risen, check the consistency.
- If the batter is very thick, loosen with the remaining water.
- The batter should now be left to stand for 8-10 minutes.
- Warm a non-stick frying pan on a low heat.
- Butter some crumpet rings or small tartlet rings.
- Place the rings into the frying pan and pour in some of the batter until half-full (1/4 to 1/2 inches deep).
- Cook on a low heat until small holes appear and the top has started to dry.
- The bottom of the crumpet will now be golden and it can be turned over and cooked for another minute.
- The crumpets are now ready for lots of melting butter!
- Note: The crumpets can be cooked without turning - simply cook until the tops are completely dry.
- The finely grated zest of 1 lemon can also be added to the batter to give a lemon bite.
Nutrition Facts : Calories 94.5, Fat 0.3, SaturatedFat 0.1, Sodium 234.2, Carbohydrate 19.5, Fiber 0.9, Sugar 0.1, Protein 3
HOMEMADE CRUMPETS WITH BURNT HONEY BUTTER
Light, fluffy, fresh crumpets are perfect for a weekend brunch - top with sweet and salty burnt honey butter
Provided by Marcus Wareing
Categories Breakfast, Brunch, Snack
Time 40m
Number Of Ingredients 7
Steps:
- Gently heat the milk in a small pan until it starts to bubble around the edges, then leave it to cool until it is tepid. Put the flour, yeast, sugar and ½ tsp fine salt in a large bowl, and gradually mix in the cooled milk to make a smooth, loose batter. Cover and leave to rise in a warm place for 1hr-1hr 30 mins or until doubled in size and very bubbly.
- Meanwhile, make the honey butter. Heat the honey in a small saucepan over a medium-high heat. Let it bubble until it turns to a deep gold, then remove and cool slightly. Using electric beaters or a wooden spoon, beat the butter in a large bowl until fluffy and pale, add a large pinch of sea salt, then fold in the warm honey. Scrape into a serving bowl and chill. Can be made a day ahead.
- When the batter has risen, heat the grill to high. Lightly grease the insides of 4 x 9cm metal cooks' rings with oil. Heat a large non-stick frying pan over a low-medium heat, add 1 tbsp oil and put the rings in the pan. Spoon the batter into the rings until they are half full. Let the crumpets cook slowly for about 10 mins or until the mixture has set and the bubbles on top have all popped. Lift the rings away carefully. If your pan has a heatproof handle, grill the crumpets in the pan for 7-10 mins or until the tops are golden brown. If not, transfer to a baking sheet and grill them on that instead. Can be made up to a day ahead or frozen. Warm through in an oven at 140C/120C fan/gas 1 if you've made them in advance. Repeat with the remaining mix, then serve with the burnt honey butter.
Nutrition Facts : Calories 609 calories, Fat 36 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.7 milligram of sodium
HOMEMADE CRUMPETS WITH RICOTTA, BERRIES & THYME HONEY
Forget shop-bought crumpets, here's how to do them at home this weekend. Delicious served with a light topping of summer fruits, fresh ricotta and honey
Provided by Dan Doherty
Categories Breakfast, Brunch
Time 40m
Number Of Ingredients 9
Steps:
- In a medium saucepan, heat the milk and 60ml water until warm but not hot. Take off the heat, add the sugar and yeast and stir in, then set aside for 15 mins.
- Sift the flour, bicarb and a large pinch of salt into a mixing bowl. Make a well in the middle and add the milk mixture. Stir to make a batter, then cover with a tea towel and leave for 40-50 mins until frothy.
- When ready to cook, heat a flat, non-stick frying pan over a medium-high heat and oil four cooking rings, roughly 8cm diameter. Add a splash of cooking oil to each ring and tip in a ladleful of the batter (you want them between half and three-quarters full). Cook over a low heat for 15 mins or until bubbles form at the top and pop.
- Gently lift off the ring, running a knife around the edge if it's stuck. Flip the crumpets over to cook the top for a minute or so, then take out of the pan and leave to cool on a wire rack while you cook a second batch.
- When ready to serve, toast the crumpets lightly. Spoon over the ricotta, scatter over the berries and finish with a drizzle of honey.
Nutrition Facts : Calories 340 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 11 grams protein, Sodium 1.7 milligram of sodium
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