After coming across a stall called 'The Strumpets Crumpets' at Electric Picnic, I ate my first crumpet in years and, oh my was it delicious! Eating it planted the seed of a craving in my belly and a few weeks later I found myself searching the web for crumpet recipes. I even went searching around town for crumpet rings!
Eventually I just used cookie/scone cutters, blunt side down to shape these perfect, buttery, gorgeously decadent treats. Pam rightly described the strumpets crumpets as a cross between toast and pancakes, which, sweet or savory, make them perfect for a Sunday breakfast. I really thought there would be too many but they were all scoffed pretty quickly. They don't take too long to make, its a bit like making pancakes but more fecky and with more opportunities for burning yourself (3 times!!!) Crumpet ingredients
- 300ml whole milk
- 300ml water
- 420g strong white flour
- 1 1/2 tsp salt
- 1 sachet fast-action dried yeast
Heat a non stick frying pan and melt some butter in it. If you are using cookie cutter rings to shape the crumpets, brush the inside of them with melted butter and place on the pan. Pour the mixture into the shapes.
Cook until the bubbles rise to the top of the crumpets and burst. Then poke the crumpet out of the ring (be careful not to burn yourself) and flip it over to cook on the other side until golden brown. If you prefer, you can dispense with the rings altogether and just make individual blobs on the pan, they will be thinner, but still thicker than pancakes and I'd say it would be a lot less hassle. I'm going to do them like that next time. Crumpets are good cut in half and toasted with loads of butter & jam, or with cream cheese and smoked salmon (try adding some dill to the batter!) or with melted cheese and ham, or with.... anything really. I think my favorite is just with plain old butter, and of course accompanied by a cup of tea. SO good.