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I save clean water chestnut and pineapple cans so I can make crumpets whenever my family requests them. (You can also use a circle cookie cutter or mason jar ring.) I first made these for a 4-H project.
8 ServingsPrep: 15 min. + rising Cook: 10 min.


  • 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 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.
Nutritional Facts: 1 serving (1 each) equals 127 calories,

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Crumpets (continued)

Nutritional Facts: 7 g fat (4 g saturated fat), 43 mg cholesterol, 219 mg sodium, 13 g carbohydrate, 1 g fiber, 3 g protein.