mohamed shili This Classic Crumpets recipe is a light and chewy recipe, which is made with a simple yeasted batter to create the signature holey texture. It’s the perfect vehicle for melted butter, ready after about an hour of rising time.
Classic Crumpets Recipe Ingredients
- 175g (1 ½ cups) plain (all-purpose) flour
- 175g (1 ½ cups) strong white bread flour
- 14g (2 sachets) fast-action dried yeast
- 1 teaspoon caster sugar
- 1 teaspoon salt
- 350ml lukewarm water
- 150ml lukewarm milk
- ½ teaspoon bicarbonate of soda
- A little oil or butter, for greasing
How To Make Classic Crumpets
- Make the Batter: In a large bowl, whisk together both flours, the yeast, sugar, and salt. In a separate jug, mix the lukewarm water and lukewarm milk. Make a well in the center of the dry ingredients and gradually pour in the liquid, whisking from the center outwards until you have a smooth, thick batter.
- First Rise: Cover the bowl with a clean, damp tea towel or plastic wrap and leave it in a warm, draft-free place for about 1 to 1.5 hours, or until the batter has risen and is covered in bubbles.
- Second Rise: In a small cup, dissolve the bicarbonate of soda in 2 tablespoons of warm water. Stir this into the risen batter. The batter will deflate slightly. Cover the bowl again and let it rest for another 20 minutes.
- Cook the Crumpets: Heat a heavy-bottomed, non-stick frying pan or a griddle over a medium-low heat. Lightly grease the inside of 4 crumpet rings (or egg rings). Place the rings in the hot pan.
- Pour and Cook: Pour enough batter into each ring to come about halfway up the side. Let the crumpets cook gently for 8-10 minutes. The surface will fill with bubbles that pop, leaving the signature holes and a dry, set top surface.
- Flip and Serve: Once the top is set, carefully remove the rings. Flip the crumpets over and cook for just another 1-2 minutes on the other side. Serve hot with plenty of butter.
Recipe Tips
- How to get the classic holes? The secret is a well-risen, bubbly batter and the correct heat. A medium-low heat is crucial. If the pan is too hot, the bottom will burn before the bubbles have time to rise and set on the top surface.
- What if I don’t have crumpet rings? You can use greased metal egg rings as a perfect substitute. In a pinch, you can even use a thoroughly cleaned and greased tuna can with both the top and bottom removed.
- Can I make the batter ahead of time? Yes. You can let the batter do its first rise slowly in the refrigerator overnight. This cold fermentation can even develop a more complex, delicious flavor.
- Why is my batter not bubbling? This is almost always a yeast issue. Make sure your yeast is not expired and that your milk and water mixture is lukewarm (like a warm bath, around 110°F), not hot, as hot liquid will kill the yeast.
What To Serve With Crumpets
Crumpets are a classic British teatime staple. They are a perfect canvas for a variety of simple toppings. Serve them hot and toasted with:
- A very generous amount of salted butter, which melts into the holes.
- Your favorite jam, marmalade, or honey.
- A spread of Marmite for a savory kick.
- A poached egg on top for a hearty breakfast.
How To Store Crumpets
- Room Temperature: Store the cooled crumpets in an airtight container or a zip-top bag at room temperature. They are best eaten within 2 days.
- To Serve: Crumpets are not typically eaten plain after they have cooled. They are best when split and toasted until the top is crisp, then buttered.
Classic Crumpets Nutrition Facts
- Serving: 1 crumpet
- Calories: 180 kcal
- Carbohydrates: 35g
- Protein: 6g
- Fat: 1.5g
- Saturated Fat: 0.5g
- Sodium: 350mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What’s the difference between crumpets and English muffins?
The main difference is the consistency of the mixture and the cooking method. Crumpets are made from a wet, pourable batter and are cooked on one side until the top sets. English muffins are made from a soft dough, are proved, and then cooked on both sides on a griddle.
Why are my crumpets dense?
A dense crumpet is usually the result of the batter not being given enough time to rise and become bubbly, or from the heat being too high during cooking, which sets the bottom before the bubbles can properly form throughout.
Can I freeze crumpets?
Yes, crumpets freeze exceptionally well. Let them cool completely, then place them in a freezer-safe bag. They can be toasted directly from frozen.
Try More Recipes:
Classic Crumpets Recipe
Course: BreakfastCuisine: BritishDifficulty: Easy16
15
minutes20
180
kcalA classic British recipe for homemade crumpets, with a soft, chewy texture and their signature holes, perfect for toasting and slathering with butter.
Ingredients
175g plain flour & 175g strong white bread flour
14g fast-action dried yeast
1 tsp caster sugar
1 tsp salt
350ml lukewarm water & 150ml lukewarm milk
½ tsp bicarbonate of soda
Directions
- In a large bowl, whisk together the flours, yeast, sugar, and salt.
- Gradually whisk in the lukewarm water and milk until you have a smooth, thick batter.
- Cover and let the batter rise in a warm place for 1 to 1.5 hours until bubbly and risen.
- Dissolve the bicarbonate of soda in 2 tbsp of warm water and stir it into the batter. Let it rest for another 20 minutes.
- Heat a lightly greased frying pan over a medium-low heat. Place greased crumpet rings in the pan.
- Pour batter into each ring until halfway full. Cook for 8-10 minutes, until the top is set and full of holes.
- Remove the rings, flip the crumpets, and cook for 1-2 minutes more. Serve hot.
Notes
- The most important tip for this recipe is to cook the crumpets over a gentle, medium-low heat; this is the secret to getting the classic holes to form all the way through.
- Don’t be tempted to flip the crumpets too early; you must wait until the entire top surface looks dry and set.
- For the best results, use a heavy-bottomed, non-stick frying pan or a cast-iron griddle.
- This recipe is a rewarding project that yields a result far superior to any store-bought crumpet.