I was searching through my favorite cookbook of all time – The Joy of Cooking – and came across this recipe for Crumpets. I havent had a crumpet in ages – when I flipped through the book, I was looking for a bread recipe I could make without having to turn on the oven during our heat wave. It looked like more of a batter than a dough – you cook it on a griddle/pan instead of baking in the oven. I had made English Muffins some time back, and they turned out well…how hard could crumpets be?
First, take your active dry yeast (1 pkg or 2 1/4 tsps) and mix with 1/4 cup water (the recipe says 2 tbsps of water, but this wasnt sufficient to dissolve the yeast). Add in a pinch of sugar to feed the yeast.
In another, much larger bowl, combine 2 1/2 cups of flour, 1 tsp salt and 2 tsps sugar (consider the sugar you added to the yeast and account for that as part of the 2 tsps). Add 3 tbsps butter, 1 1/2 cups of milk and mix until smooth.
This is what mine looked like, but it was thicker than it should have been. The mixture was supposed to be a little more runny (I think I was heavy-handed with the flour). Set aside (covered) for 1.5-3 hours, until it rises, then falls again.
Drop by 1/4 cups onto a hot greased pan. They wont be uniform, unless you have those very neat crumpet rings (you can get those at any kitchen supply store).
Flip them after a few minutes (one they start to form little bubbles). Cook the other side, then turn onto a plate lined with paper towel. After they cool, wrap and refrigerate. I haven’t tried freezing these yet, but I will, then update how they did in the freezer.
Yum!! I cut one open so you could see it – look at all the holes to capture the buttery goodness that I’ll spread on those babies! A great breakfast treat in the midst of a heat wave. Enjoy!!