Homemade CrumpetsYou will never buy them again!

This Homemade Crumpet recipe was hand written inside Mum’s recipe book – so I’m not sure whose it is!

Recipe Photo
This Homemade Crumpet recipe was hand written inside Mum’s recipe book – so I’m not sure whose it is!

5

serves
6
time needed
prep cook
ingredients
5
difficulty
Easy
rating (click to rate)
3.9 based on 78 ratings, click to rate

Ingredients

  • 5 grams Yeast
  • 1 cup Flour
  • 1 tsp Salt
  • 2 tbsp Butter
  • 2 cups Water warm

Method

  1. In a bowl or jug, mix the yeast with a few tablespoons of the warm water, stir until the yeast is dissolved and leave for about five minutes.
  2. In a separate bowl, add the salt and sift in the flour.  Whisk  about 2/3 of the remaining water into the flour, then add the yeast mixture.
  3. Cover and leave in a warm place until the mixture doubles (about an hour).  The mixture should be quite thick but pour quite easily.  Add more water if you think it is required.
  4. Heat a frypan pan gently and spray with canola oil.
  5. Using egg rings - grease each lightly with canola spray - put the rings into the pan and pour in enough batter to fill each ring about 1/2 full.
  6. Cook on a low heat for about 4 minutes or until small holes appear and the tops of the crumpets appears to be 'pasty'.
  7. Take off the rings and flip the crumpet to brown on the top (about one minute).
  8. Butter lightly and serve - lovely with Golden Syrup or Jam. Makes about 6 crumpets.

Notes

Recipe Hints and Tips:

  • Homemade Crumpets are best eaten fresh and hot.  Not suitable for freezing.


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