Who Doesn’t Love a Bit of Crumpet?

A week or so ago when I was at the British tea shop nearby, I discovered Crumpets in their freezer section. I recalled my last run in with them which was a runny disaster. They must’ve stuck in my head as I woke up early on Saturday morning with the need to attempt crumpets again. I will say I had far better results this go around. Being up early enables the preparation and then back to bed for a short nap while the yeast does its job. Crumpets are these gorgeous spongy treats served during tea or for petit déjeuner. The dough creates little pockets where hot melted butter and a runny fried egg yolk seep into which is just this side of heaven.

You will need 3 inch biscuit cutters or rings with smooth edges, a non-stick well-greased pan or griddle, and an ice cream scoop. It’s a very simple recipe but, it does take care with regard to the execution. Your pan needs to be on a very low heat otherwise it will burn the crumpet. Loads of patience here is key. I also noticed my bubbles didn’t pop quite they way they should have and they didn’t  sustain the signature open pop on top. After consideration, I think I may try it again with the addition of baking powder which will help sustain that bubble pop once the batter gets to a certain heat temperature. It is also entirely possible my batter just needed a smidgen more of milk. Must take note of that for next time. Even without these changes the crumpets were delectable, spongy and nothing short of perfection.

On Monday morning after publishing this post, I decided to make them again. This time I added a 1/2 teaspoon of baking powder after the batter did its hour and a half rise and right before I pan fried them. This is important!

Crumpets

Ingredients

  • 1 3/4 cups (225 g) plain flour (all purpose)
  • 1 teaspoon salt
  • 1 package of active dry yeast (2 1/4 teaspoons)
  • 1 teaspoon sugar
  • 275 ml milk (just over 1 cup. You may need a little more.)
  • 6 Tablespoons cold water
  • 1/2 teaspoon of baking powder

Instructions

  1. In a microwave safe container measure out the milk and heat for 80 seconds. It needs to be warm to touch and NOT hot. Then add the 6 tablespoons of cold water, stir and then stir in the sugar and dried yeast and leave it in a warm place for 10-15 minutes till there is a good frothy head on it.
  2. Sift the flour and salt into a mixing bowl, make a well in the center then, when the yeast mixture is frothy, pour it all in. Next use a wooden spoon or hand whisk, to work the flour into the liquid gradually and beat well at the end to make a perfectly smooth batter. The batter should be a pouring consistency, a bit like thick cream. Not thick. If it is too thick, add more milk until it is loose enough. Cover the basin with a tea-towel and leave to stand in a warm place for about 45 minutes – by which time, the batter will have become light and frothy. Don’t skimp on this time. I let mine rest for an hour and 20 minutes. Right before the pan is hot, stir in the 1/2 teaspoon of baking powder. This will help sustain the bubble break when the crumpet gets hot enough.
    Dry Ingredients with frothy active yeast
    Dry Ingredients with frothy active yeast

    Look at all those bubbles working away from the yeast
    Look at all those bubbles working away from the yeast
  3. Cooking the crumpets: grease the insides of the biscuit cutters well, and grease the frying pan as well before placing it over a LOW heat. I used some spray canola oil (not butter because butter will burn).
  4. Arrange the rings in the frying pan and, when the pan is hot, spoon 2 tablespoons of the crumpet batter into each ring. Depending on the size of your rings, the batter should be 1 inch high.

    Crumpet in a well oiled biscuit cutter
    Crumpet in a well oiled biscuit cutter
  5. Let them cook for 4 or 5 minutes: First tiny bubbles will appear on the surface and then, suddenly, they will burst, leaving the traditional holes.
  6. Using a pair of tongs safely lift off the biscuit cutter then using a large spoon and fork, turn the crumpets over. Cook the crumpets on the second side for about 1 minute only. Re-grease and reheat the rings and pan before cooking the next batch of crumpets.

    Spongy gorgeously golden crumpets
    Spongy gorgeously golden crumpets
  7. Serve the crumpets while still warm, generously buttered. If you are making crumpets in advance, then reheat them by toasting lightly on both sides before serving.

    A few went missing as I had to sample while I was cooking!
    A few went missing as I had to sample while I was cooking!
  8. I like my crumpets served warm, with jam, or with bacon and a runny fried egg on the crumpet
    A bit of Crumpet with a fried egg and butter
    A bit of Crumpet with a fried egg and butter
    Spongy Goodness
    Spongy Goodness

    Spongy Goodness with a bit of butter and jam
    Spongy Goodness with a bit of butter and jam

Updated Photos from Monday morning’s run with the baking powder:

With the baking powder it helps sustain the bubbles breaking. You want this!
With the baking powder it helps sustain the bubbles breaking. You want this!
Now you see the crumpets have sustained the bubble break. This will enable the butter or topping of your choice to seep into your crumpet.
Now you see the crumpets have sustained the bubble break. This will enable the butter or topping of your choice to seep into your crumpet.

I hope you find this recipe as easy to make as I did and just as delicious! Happy Thanksgiving to my Canadian friends and readers. I hope you all have a wonderful holiday filled with love, family, and friends.

À tout à l’heure et bonne journée tout le monde!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s