Directions: |
Directions:Crumpet Batter:
1. Place flour, water and salt in a bowl and whisk for 2 minutes
Yeast Mixture:
1. Dissolve Yeast into 1 Tbl warm water in a small bowl.
2. Add Yeast mixture, sugar and baking powder into the bowl with batter.
3. Whisk for 30 seconds.
4. Cover with cling wrap or plate and place in a very warm place for 15 to 30 minutes until the surface gets nice and foamy. It will only increase in volume by ~10 - 15%.
Cooking Crumpets:
1. Grease as many non-stick rings as will fit in the frying pan you will utilize with melted butter. If not non-stick, smear with butter.
2. Place rings in the skillet.
3. Turn stove on medium high and let heat.
4. Pour 1/4 cup batter into the rings about 1/2 way up (will rise ~60%). Batter should sizzle when it hits the pan
5. Cook for 1 1/2 minutes - bubbles should start appearing on the surface (but not popping yet).
6. Turn heat down to medium, cook for 1 minute - some bubbles should pop around the edges.
7. Turn heat down to medium low, cook for a further 2 1/2 to 3 minutes, until the surface is "set" and it's clear there will be no more bubbles popping.
8. Remove rings (you might need to run knife around to loosen).
9. Flip and cook the other side for 20 to 30 seconds for a blush of color.
10. Transfer to wire rack (golden side down) and fully cool.
Note: Can be eaten once cool, but it's even better the next day.
How To Eat Crumpets:
1. Toast in a toaster until the base is crispy.
2. Slather generously with butter, then spread of choice (ex. honey, maple syrup, jelly).
COOKING TIP: Heat control is key to crumpet success. You need stronger heat at the beginning to get the holes bubbling, then lower heat so the crumpet cooks through without burning the base BUT still strong enough to make the bubbles "pop". |
This recipe for Warburton's Crumpet is from