Crumpets; the mid-afternoon-snack of English aristocrats and the world’s deadliest thirteen year old.
Due in no small part to the subliminal advertising efforts of the crumpet-lobby we picked up a pack of crumpets recently. Man, they were tasty. The following week I was sent on a pre-breakfast grocery run to get eggs. I was this close to coming home with another package of crumpets. The only thing that stopped me was that I’m too much of a cheap skate to pay $2 for 6 little crumpets. As I left the grocery store I promised myself that I would fulfill my crumpet craving by making my own. And so, that afternoon I did. Sort of. We were lacking the very important “crumpet rings” needed to fry them properly, so I did some experimentation with partial baking in a creme-brulé cup and then frying. Lesson learned, just buy $2 metal cookie cutters, it works way easier.
Although they take a few hours pre-planning, these are crazy easy to make, and silly cheap (I figure it cost me under $1 for 12).
Also, Baklava Crumpets are totally a thing now. Cynthia was making some baklava for a pot luck and had some left over filling and syrup, which we put over these. It’s even more amazing than it sounds.
- 3 1/2 Cups of flour (all purpose, or 3 hard white and 1/2 whole wheat)
- 350ml milk heated for 60 seconds in microwave
- 350ml (roughly) finger warm water
- 2 tsp sugar
- 1 tsp salt
- 1 tsp baking powder
- 1/2 tsp yeast
Mix all dry ingredients together.
In a mixing bowl add the heated milk and slowly add the dry ingredients while mixing (I recommend a powered mixer for this). Once you’ve added about half the dry mixture, add most the water. Continue adding the dry ingredients. Keep adding water as required to get a batter not a dough. If you use whole wheat and hard flour you’ll need to add more water; 350ml seemed perfect for all-purpose flour.
Heat your oven to the lowest setting (150F for us), and turn off the oven. Cover the mixing bowl in cling wrap and place in the oven for one to two hours to lets the batter rise.
Once the batter has risen, pre-heat a cast iron frying pan over medium-low heat. Place a small bit (1tsp or so) of vegetable oil (we use grape seed oil) in the pan. Use 3″ or 4″ metal cookie cutters (aka “crumpet rings”) and place them upside down (thick side down) in the frying pan. I spray the inside of the crumpet rings with more grape seed oil. Ladle the rings half full and fry for five minutes. Then flip and fry for two more minutes. Cool on a wire cooling rack.
Wait for them to cool enough that you don’t burn yourself in your enthusiasm, slice them in half and cover in butter, honey, jam, baklava filling, sliced strawberries, or whatever your heart desires. Reheat them in the toaster for awesomeness later.