I grew up eating crumpets. I actually think I was the only one in my family that ate them, but I absolutely loved them, especially with butter and honey.
So you have no idea how excited I was when I first tried making them myself. Okay, I was disappointed in the results but I’ve made them a few times now and adjusted and changed the recipe to make them just perfect.
To start off with, you need 2 3/4 cups warm water, poured into your stand mixer bowl with your sugar, give it a quick stir, then just dump the rest of the ingredients in on top of the water.
Then turn your mixer on to high and beat the mixture for 3 minutes. After 2 minutes check the consistency of the batter, if it’s too thick, (It should be more like a thick pancake batter consistency) add in up to 1/2 cup more warm water.
Once it’s done mixing, cover with plastic wrap and a towel and let rest for 1 hour.
After that hour you will notice it has risen significantly and also, slightly fallen.
Start to preheat your pan over medium low heat.
Grease your crumpet rings (or if you eat canned tuna you can always save the empty cans and use those with the top and bottom removed, we don’t eat tuna so I had to purchase mine). I place these onto a plate and spray them really well with canola spray, you will have to regrease the rings after each round, so that’s why I put so much oil on the plate, so I can just rub that onto the rings before putting them back in the pan. (if you get any sticking while making the crumpets you need to wash the rings and the regrease them, otherwise the sticking will get worse over time.)
Make sure your pan is hot enough, spray your pan with oil and give it a good wipe with paper towel to remove any excess.
I use a 1/2 cup measure to scoop out my batter, but I only use about 1/3 cup of batter for each, you want to fill the rings just over half way. So depending on the size of your rings you may use more or less.
When your ready, give the batter a quick stir and the start “baking” your crumpets. Really your frying these. I cannot really give you exact times, it will be different for everyone. About 3 or 4 minutes in you will start to notice the edges are drying out and looking dull. At this point, using tongs, carefully lift the rings off.
Allow the crumpets to continue cooking until the dullness has reached across almost the entire top surface. When the bubbles start to form and pop, if the crumpets are cooked enough the holes will stay, if the fill in then they need more time. If you want to help them along you can use a skewer to pop the bubbles.
Carefully flip them over and cook on this side for 1 to 2 minutes, just to slightly brown.
*you may need to turn your heat down as you go along, to make sure you don’t burn the bottoms of the crumpets.
Allow these to cool completely on a cooling rack and the store in an air tight container, or you can freeze these as well. When ready to eat, pop one in the toaster and enjoy however you wish, I prefer mine with butter and honey, but my husband prefers cream cheese and salami. To each his own I guess.
(Makes approx. 20)
2 3/4 to 3 1/4 cups warm water (around 110 degrees F)
3 1/2 cups flour
1 Tbsp. Instant yeast
2 Tbsp. Sugar
2 Tbsp. Olive oil
1 tsp. Baking powder
1 1/4 tsp. Salt
- Beat in mixer for 3 minutes on high. Make sure it is like a thicker pancake batter, if not add more water. Check at 2 minutes to see if it’s thin enough, if not slowly add in more water.
- Let rest, covered for 1 hour.
- Heat pan over medium low heat.
- Grease crumpet rings well.
- Place rings in preheated and greased pan.
- Pour in 1/3 cup of batter into each ring mold.
- Allow to cook for a few minutes until set around the edges.
- Using tongs carefully remove the rings.
- Once the crumpets are dull on top (have lost their shine) flip them over and cook about 1 to 2 minutes more on the other side.
- Remove to a cooling rack.
- Store in an air tight container and when ready to eat, toast in the toaster and spread with whatever you want.