Beloved, let us love one another: for love is of God; and every one that loveth is born of God, and knoweth God. 1 John 4:7
Crumpets are so very English, and traditionally served with butter, strawberry jam, clotted cream. If you prefer to top with maple syrup and eat with a fork, they are your crumpets. Enjoy as you like!
Here is the recipe with a few notes reflecting my experience. These are equally scrumptious served with coffee as Paisley celebrated her birthday with me. We called it Coffee and Crumpets. I made her cafe au lait – coffee with milk. I set a “fancy” table which meant grabbing some pretty pink things for the table since pink is her color. Everything did not match, but trust me: fancy mismatch is a hit in its own way. Little girls (and big girls) like fancy so … more is more!
Here is the recipe for Crumpets. To see it, click on the word “Crumpets” below. It will appear as a pdf document. You can open it as a download, then save it to your device. If you have issues with this and would like the recipe, email me. I will send you the recipe directly. (The recipe is also below but will not copy as nicely as the pdf version will.)
CRUMPET RINGS CAN BE PURCHASED IN SOME KITCHEN STORES OR FROM AMAZON. YOU CAN USE ENGLISH MUFFIN RINGS FOR THEM TOO. ONE OTHER ALTERNATIVE IS TO USE SMALL TUNA FISH CANS BY REMOVING PAPER AND OF COURSE, THOROUGHLY WASHING, BUT YOU KNEW THAT PART!
I have made these with gluten-free flour for my grands that have wheat and egg allergies. They do not make as many bubbles, but still quite tasty!
1 ½ cups milk
2 teaspoons honey
3 cups all-purpose flour
½ teaspoon baking soda
1 cup water
1 teaspoon dry yeast
1 teaspoon salt
2 tablespoons melted butter
1. In 1 quart saucepan, heat milk and 3/4 cup water to boiling; pour mixture into a large bowl and cool to 105 to 115 degrees.
2. Add honey and yeast; let stand 5 minutes. (You can substitute sugar.) With wooden spoon, beat flour and salt into milk mixture until well combined. Cover bowl with clean cloth; let batter rise in warm place for about 1 hour. The batter will be quite bubbly on top. (If you would prefer to use a hand mixer, that is fine too. I usually do; I think the extra beating makes for a nicer texture.)
3. In a measuring cup or small bowl, stir together the remaining 1/4 cup water and baking soda; beat into batter. Let batter rest, covered, 5 minutes.
4. Place four well-greased 4-inch Crumpet or English Muffin rings on a lightly greased griddle or skillet. Heat skillet and rings over medium-high heat. When skillet is hot, place 1/4 cup batter into each ring and cook 2 to 3 minutes or until crumpets are dotted with holes and hold their shape. (Because ring size can vary, I don’t measure, as much as make sure I do not fill ring more than halfway for a nice-sized crumpet.) Carefully remove the rings and cook crumpets 1 minute longer until lightly browned. (I remove the rings with kitchen tongs. If you have greased the rings well, they will pop right off. If they do not, slide a knife around edges to loosen them.) After the minute of additional cooking, turn crumpets over and lightly brown other side – about 2 minutes. Remove to serving basket or plate and cover to keep warm. Repeat using rest of batter, greasing and heating the rings before adding the batter. Always put batter in heated rings or the batter will stick. (I put ghee into a bowl, melt it, then brush the rings thoroughly and just touch a bit of ghee onto the pan.)
This recipe makes about 15 crumpets. Crumpets freeze well. To serve, thaw and toast on both sides. Traditionally, they are served with butter melted into the holes, then topped with strawberry preserves.
As with anything, crumpets might require a practice batch or two, but the learning curve is minimal. Crumpets are easy to master. And heh, perfection is not required for pleasure.
I trust you will enjoy!