- 1 package (1/4 ounce) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 1 teaspoon sugar
- 1/3 cup warm milk (110° to 115°)
- 4 tablespoons butter, melted, divided
- 1 Eggland's Best Egg
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- In a bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add the milk, 1 tablespoon butter, egg and mix well. Combine flour and salt; add to yeast mixture. Beat until smooth. Cover and let rise in a warm place until doubled, about 45 minutes.
- Brush griddle and 3-in. metal rings or open-topped metal cookie cutters with remaining butter. Place rings on griddle; heat over low heat. Pour 3 tablespoons of batter into each ring.
- Cook for 7 minutes or until bubbles begin to pop and the top appears dry. Remove rings. Turn crumpets; cook 1-2 minutes longer or until the second side is golden brown. Serve warm or let cool on a wire rack and toast before serving. Yield: 8 crumpets.
Reviews for Crumpets(2)
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I had difficulty working with this batter...I may have measured wrong, but it did not seem like there was enough liquid. The thickness and stickiness made it very hard to be precise in measuring how much batter to put in my rings (which were metal cookie cutters), so I ended up getting too much batter in each one because I couldn't control the size of the clumps sticking to my spoon. With too much batter in the rings, (in addition to the fact that my cookie cutters are probably much shorter than real crumpet rings!), they rose up over the top while they were cooking and "muffined" out, so they weren't too pretty. But they did taste good!
A word of advice: do grease your rings/cookie cutters more thoroughly than I did. I did only a few light swipes and regretted it when I had a terrible time trying to get the rings off. Verdict: I might try this recipe again, but I would probably add a few extra tablespoons of water to make it runnier and easier to work with.
Easier to do than I ever thought possible!