Traditional English Crumpets Recipes
OLD FASHIONED HOME-MADE ENGLISH CRUMPETS FOR TEA-TIME
MUCH better than shop bought crumpets, these are easy to make and are a rewarding and comforting meal for breakfast, tea or supper. Crumpets, pikelets, Scotch pancakes and English muffins: all traditional British tea-time treats but what's the difference? That's a good question! They're all cooked on a griddle or bakestone (a heavy-based frying-pan can be used as an alternative) but crumpets and muffins are both yeast-based. To make crumpets, you need egg rings (available from kitchen or hardware shops) or, if you can get them, special crumpet rings, and they need to be well-greased. More about crumpets: crumpets are flattened round breads which are cooked on a griddle or in a skillet. They are closely associated with English society and culture, and are sometimes confused with English muffins. Although the crumpet and the English muffin share some characteristics, the two foods are in fact very different. Classic crumpets have a smooth round bottom, and a top riddled with small holes. They are served fresh from the griddle or toasted, and can be topped with cheese, bacon, honey, jam or clotted cream - although butter is the traditional crumpet topping. Crumpets are never split, unlike English muffins, and they have a slightly spongy texture which absorbs butter remarkably well. The concept of toasting crumpets over a fire is often associated with companionable rainy days in British fiction. For people who are still confused about the differences between crumpets and English muffins, remember that crumpets have a holey top, they are not split, and they are far less "bready" than English muffins tend to be. It is believed that the English muffin may have been invented by someone who was trying to replicate the crumpet, which explains the commonalities between the two. The recipes for English muffins and crumpets are also very different, with crumpets being made from batter and English muffins being made from a dough. Because crumpets are made from a batter, they must be cooked in metal rings called crumpet rings or they will lose their shape.
Provided by French Tart
Categories Yeast Breads
Time 1h30m
Yield 18 Crumpets, 18 serving(s)
Number Of Ingredients 8
Steps:
- Note - you will need 4 crumpet rings, or egg rings or 7.5cm (3in) plain pastry cutters, greased.
- Place the flour and salt into a large bowl and stir in the sugar and yeast making a well in the centre. Pour in the warm milk and water and mix to give quite a thick batter. Beat well until completely combined and cover with a tea towel or cling film.
- Leave in a warm place to rise for about an hour until it's a light, spongy texture. Stir well to knock out any air, add the bicarbonate of soda and pour into a large jug - mix well and allow to stand for a further 30 minutes.
- Heat a non-stick frying pan, or a greased griddle, over a very low heat with a drop of oil or butter. Wipe the pan with kitchen paper to remove excess oil/butter. Sit the greased crumpet rings in the pan and leave to heat up for a couple of minutes.
- Pour in enough mixture to fill the rings just over halfway up the sides. Leave to cook until lots of small holes appear on the surface and the batter has just dried out. This will take about 8-10 minutes.
- Remove the rings and turn over the crumpets to cook for a further minute or two on the other side. Sit the first batch of crumpets on a wire rack whilst continuing to cook the remaining crumpets.
- Serve the crumpets warm, generously buttered. If you are making crumpets in advance, then reheat them by toasting lightly on both sides before serving. (Prep time includes rising time for the yeast dough.).
ENGLISH CRUMPETS
Homemade crumpets are delicious served with butter, jam or...Marmite®!
Provided by Ginger
Categories Bread Yeast Bread Recipes
Time 1h40m
Yield 12
Number Of Ingredients 9
Steps:
- Whisk 2 cups plus 2 tablespoons flour, yeast, sugar, and salt in a large mixing bowl. Combine water and milk in a separate bowl and quickly whisk the milk mixture into the dry ingredients until batter is thick and smooth. Cover with a towel and let rise in a warm place until spongy, about 1 hour. Stir dough to reduce sponginess.
- Place a rack into the oven and preheat to 150 degrees F (65 degrees C).
- Spray a skillet and round metal open-top cookie cutters or crumpet molds with cooking spray. Heat skillet over medium-low heat, place the metal cutters or molds into the skillet, and let the molds heat up. Spoon batter into the molds, filling them about halfway. Let the crumpets cook until the bottoms are browned, the tops appear nearly dry, and popped bubbles appear on top, about 5 minutes.
- Use tongs to lift molds out of the pan; remove molds from the crumpets. Flip and return crumpets to skillet to cook the other sides until browned, 1 to 2 more minutes. Repeat with remaining dough. Keep cooked crumpets warm on rack in the preheated oven while you cook remaining crumpets.
Nutrition Facts : Calories 96.8 calories, Carbohydrate 18.7 g, Cholesterol 2 mg, Fat 0.8 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 0.4 g, Sodium 108.8 mg, Sugar 1.6 g
FULL ENGLISH CRUMPETS
A real brunch extravagance, this Full English crumpet sandwich has everything you want from a breakfast, including sausages, bacon, fried egg and baked beans
Provided by Sophie Godwin - Cookery writer
Categories Breakfast, Brunch
Time 20m
Number Of Ingredients 10
Steps:
- Heat the grill to the highest setting. Spread the bacon and sausages (cut side down) out on two baking trays and grill for 10 mins, turning the bacon halfway until cooked through and turning crispy.
- Meanwhile heat the beans in a pan over a low heat. Add the Tabasco, Worcestershire sauce and paprika, stir in ½ the butter and season. Leave to bubble away.
- Fry the eggs in the oil and remaining butter, basting from time to time until the whites are set and yolks runny. Sprinkle with sea salt if you like.
- Grill the crumpets. Divide the bacon, sausages and beans between 3 of the crumpets, top each with a fried egg, then spread your choice of sauce (if using) on the lid of your crumpet sandwich. Shut together and serve.
Nutrition Facts : Calories 617 calories, Fat 35 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 8 grams sugar, Fiber 9 grams fiber, Protein 32 grams protein, Sodium 4.42 milligram of sodium
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- In a bowl, whisk the flour, yeast and salt. In a small saucepan, heat the milk with the sugar until warmed, about 85°. Make a well in the center of the dry ingredients and pour in the warm milk. Stir until the dough is evenly moistened; it will be a little stiff. Cover and let stand in a draft-free area until billowy, about 2 hours.
- In a small bowl, stir the baking soda into the warm water until dissolved. Using a handheld mixer at low speed, beat the liquid into the dough until smooth. Let the batter rest for 30 minutes.
- Preheat a cast-iron griddle or large nonstick pan over moderate heat. Brush the pan with butter. If it browns right away, turn the heat down. Working in batches, brush the insides of 2 1/2-inch shallow ring molds with butter and set them on the griddle. Spoon 2 1/2 tablespoons of the batter into each ring, allowing it to flow to the edges. Cook over moderate heat for about 5 minutes, until the bottoms are golden and bubbles appear on the surface. Brush the tops with butter and invert the molded crumpets. Cook until golden on the bottom, about 2 minutes longer. Transfer the crumpets to a rack and carefully remove the rings. Repeat with the remaining butter and batter.
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- Stir the sugar and yeast into the warm milk and let it rest for 10 minutes until frothy. In a large mixing bowl or the bowl of a stand mixer combine the flour and salt.
- Add the liquid to the flour mixture and stir/knead until a thick dough forms. If using a stand mixer, use the paddle attachment and beat the mixture for about 3 minutes until a thick dough forms. Cover the bowl loosely with plastic wrap and set it in a warm place for at least an hour or up to two to let the dough rise (it should nearly double in size). This stage is important for the formation of the bubbles that will later form the classic holes in the crumpets.
- Dissolve the baking soda in the warm water and add it to the dough. If using a stand mixer, beat the batter for a minute or two. Or use an electric mixer to beat the batter. If some small lumps remain that's okay. Any remaining lumps will dissolve during the next resting stage.Cover the batter and let it rest in a warm place for at least 30 minutes (see note below). After 30 minutes the batter should be nice and bubbly.
- Prepare the crumpet rings by greasing the inside of each rim. (I use and like Norpro's English Muffin/Crumpet Rings.) Lightly oil the frying pan. You can use a regular skillet or a cast iron pan (my preference). I use my Lodge 12" Cast Iron Pan.Place the rings in the frying pan over medium-high heat.
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