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Crumpet Recipes

An age old tradition for tea time snacking, an English crumpet is a cake made from flour and yeast eaten mainly in the United Kingdom. The term dates back to 1694 and may refer to a crumpled flat cake.

The crumpet has a distinctive flat top covered in small holes. The perfect crumpet should be crisp on the outside and tender on the inside so it can absorb lots of butter and jam.
Yes, go ahead and be decadent...

tested by Too Many Chefs

[high tea] [tea recipes] [crumpet recipes]

English Crumpets (yeast leavened)

3 T. warm water
1 pkg. yeast
1 tsp. sugar
1/2 C. milk - use butermilk if you like buttermilk crumpets
4 T. butter, divided
1/2 tsp. salt
1 1/2 C. flour
1 egg

Combine water, yeast and sugar. Let stand until it bubbles; about 5 minutes. Heat milk, 1 tablespoon of the butter and salt in a saucepan over low heat just until warm. Add to yeast mixture. Add 1 cup flour to yeast mixture and beat until smooth - 2 minutes on medium speed mixer. Beat in egg and add remaining flour. Beat until smooth. Cover batter with plastic wrap and let rise in a warm place until doubled in bulk, about 1 hour.

After one hour: Stir down batter and let rest for 5 minutes. While batter is resting, melt remaining butter in a saucepan over low heat. Skim off foam and use clarified portion. Discard solids at the bottom. Brush bottom of a skillet with melted butter and insides of four crumpet rings or 3-inch round cookie cutters with butter and place rings in skillet. Heat skillet over medium heat. Spoon about 2 tablespoons batter into each ring. Cook until batter begins to bubble on top and is lightly browned on bottom, about 2 minutes. Remove rings. Turn English Crumpets over. Cook until lightly browned on bottom and done in centers. Can be served warm or split and toasted before serving.

Makes about 10 crumpets.

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