Crumpets – I think…

I had a crumpet a few years ago. Its sort of like an English muffin, but not. I really enjoyed it and decided I’d give it a whirl. But first, what is the difference between an English muffin and a crumpet?

Well, my research didn’t come up with a lot. There are two things that seemed to be unanimous – English muffins are split, crumpets are not. English muffins are made with a dough, crumpets use a batter.

crumpets

And so – Away I go!

Here’s How to Do it:

Start by getting the yeast going. Mix the active yeast, warm milk and water with the sugar and the salt. Let it sit for 15 or 20 minutes to get the yeast started.

 

 

 

 

 

Stir in flour and let it rest for an hour.

Add in the remaining ingredients and

mix well.

Let it rest for 30 minutes.

crumpets

Using a heavy skillet or griddle, place English muffin rings in the pan

and drizzle with some olive oil. Heat it to medium.

Pour about 1/4 to  1/3 cup batter into each of the rings. You want them somewhat thin. (Mine came out a little too thick, but they still tasted great!)

crumpets

Let them cook until the top starts to bubble and little holes appear – sort of like a pancake.

crumpets

Flip the whole thing, ring and all. Gently push the muffin down the ring until it’s on the hot griddle. Cook until it’s golden brown.

crumpets

Remove from rings to a cooling rack.

Serve hot or reheat (in the toaster) for later.

Traditionally a crumpet had some clotted cream. But since I couldn’t find any, I used lemon curd.

crumpets

Totally delicious!

crumpets

5 from 1 vote
Crumpets

A flat British fried bread. Great with butter, clotted cream or lemon curd - or all of them!

Course: Breads
Keyword: muffin
Servings: 10 crumpets
Author: HelenFern
Ingredients
  • 1 package active dry yeast
  • 1/2 cup luke warm water
  • 1 cup luke warm milk
  • 1 teaspoon granulated sugar
  • 2 cup all-purpose flour
  • 2 Tablespoons melted butter
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
Instructions
  1. Start by getting the yeast going. Mix the active yeast, warm milk and water with the sugar and the salt. Let it sit for 15 or 20 minutes to get the yeast started.

  2. Stir in flour and let it rest for an hour.

  3. Add in the remaining ingredients and mix well. Let it rest for 30 minutes.

  4. Using a heavy skillet or griddle, place English muffin rings in the pan and drizzle with some olive oil. Heat it to medium.

  5. Pour about 1/4 to 1/3 cup batter into each of the rings. You want them somewhat thin.

  6. Let them cook until the top starts to bubble and little holes appear - sort of like a pancake.

  7. Flip the whole thing, ring and all. Gently push the muffin down the ring until it's on the hot griddle. Cook until it's golden brown.

  8. Remove from rings to a cooling rack.

  9. Serve hot or reheat (in the toaster) for later. Traditionally a crumpet had some clotted cream. But since I couldn't find any, I used lemon curd.

© Copyright 2018 The Lazy Gastronome

We were featured!

Creative K Kids

 

Here are some things that are perfect to use for this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!


This entry was posted in Breads and Rolls and tagged , , , . Bookmark the permalink.

13 Responses to Crumpets – I think…

  1. Alice V says:

    thanks for distinguishing between a crumpet and an English muffin. to me it seems crumpets are more along the line of pancakes ? I’ve never had them so I am not entirely sure, just gathered that bit from your recipe. I’ll have to try my hand at these one day.

    • HelenFern says:

      They are more dense than a pancake. The texture is more dense – even more dense than an English Muffin. It you make them, let me know what you think!

  2. Mila says:

    Hello there!
    I’m a huge fan of crumpets! I love eating them with some apricot or strawberry jam, yummy and I think yours look very good and not too thick at all

  3. Rita says:

    5 stars
    I want these now, they look so good. Thanks for sharing on Fiesta Friday group.

  4. Liz says:

    They are always part of an English tea, delicious! Thank you for bringing them to FF.

  5. Teresa says:

    I’ve never made these before, but I think my kids would love them. Thank you for sharing at The Really Crafty Link Party. Pinned.

  6. Aliza Biorn says:

    These look so good! I love that you served them with lemon curd…yum! Thanks for sharing at The Ultimate Pinterest Party – I’ll be featuring your post in this weeks party.

  7. Pingback: Tasty Tuesdays: Favorite Recipes from November | Creative K Kids

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.