Best Whole Wheat Crumpets With Mock Clotted Cream Recipes

WHOLE-WHEAT CRUMPETS WITH MOCK CLOTTED CREAM

Whole-Wheat Crumpets With Mock Clotted Cream image

I cheat a little with the crumpets, frying them up free-form without employing crumpet or English-muffin rings. They come out flat, like pancakes, with a deep yeasty flavor and crisp crust. Though if you like molds, try using cookie cutters: hearts, diamonds, clubs and spades give the party a very "Alice in Wonderland" feel. Hot crumpets beg for clotted cream. Traditional recipes call for simmering cream for a couple of hours in a double boiler, then removing and chilling the cream, or clot, that forms on top. I did this once, and it was delicious, though not entirely worth it since you can buy clotted cream, or make a fake, mascarpone-based version that's just as good.

Provided by Melissa Clark

Categories breakfast, dessert, side dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

1 cup warm milk
1 envelope (2 1/4 teaspoons) yeast
1 teaspoon honey
1 1/2 cups warm water
1 1/2 cups whole-wheat flour
1 1/2 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon baking powder
1 cup mascarpone
6 tablespoons heavy cream
Vegetable oil for cooking

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.

Nutrition Facts : @context http, Calories 343, UnsaturatedFat 7 grams, Carbohydrate 38 grams, Fat 18 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 9 grams, Sodium 385 milligrams, Sugar 4 grams, TransFat 0 grams

CHEF JOHN'S CLOTTED CREAM

Chef John's Clotted Cream image

While the name doesn't exactly make the mouth water, the flavor and texture of clotted cream are the stuff of legends. The long, slow cooking sort of toasts the cream, which imparts a sweet, nuttiness that I don't think I've tasted in any other preparation. This is just delicious spread on warm biscuits or scones and topped with homemade jam.

Provided by Chef John

Categories Side Dish Sauces and Condiments Recipes

Time 20h5m

Yield 8

Number Of Ingredients 1

Ingredients

4 cups heavy cream (not ultra-pasteurized)

Steps:

Preheat oven to 175 to 180 degrees F (80 degrees C).
Pour cream into shallow glass or ceramic baking dish (an 8- or 9-inch square pan is ideal). Cream should be about 1 1/2 to 2 inches deep.
Place dish in preheated oven. Bake 12 hours. Do not stir. Carefully remove from oven and let cool to room temperature. Cover with plastic wrap and refrigerate overnight or until completely chilled.
Turn over a corner of the top layer of thickened cream; carefully pour liquid underneath into a container to use for baking.
Pack the thickened (clotted) cream into a ceramic crock or canning jar. Cover and refrigerate up to 5 days.

Nutrition Facts : Calories 410.6 calories, Carbohydrate 3.3 g, Cholesterol 163 mg, Fat 44 g, Protein 2.4 g, SaturatedFat 27.4 g, Sodium 45.2 mg, Sugar 0.1 g

WHOLE WHEAT CRUMPETS WITH MOCK CLOTTED CREAM

Whole Wheat Crumpets with mock clotted cream image

Number Of Ingredients 1

Ingredients

1 dash blah

Steps:

PREPARATION 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.