Looking for a crumpet recipe? Specifically, the most delicious, fluffy, fantastic, one ever? Well don’t go any further. Simply click Continue Reading!
Well guys, I’ve got a treat for you today. And you deserve one, because I’ve been totally neglecting my blog. I feel horrible, but life gets busy sometimes. Well, for me its always busy, but I make time to blog. Anyyyyywaysss….
Let’s talk crumpets. After making these and telling my friends, I’ve gotten pretty much the same response: Is that like an english muffins? *this is the point where I cry inside*
NO. NO. Not an english muffins. Nononono.
About 50 times better….. A crumpet is fluffier, spongier, and with more yeast flavor. As well, they are made from a loose batter with milk instead of a dough with no milk, which english muffins are made of.
I pretty much cannot wait for you guys to see all these lovely lovely pictures!! They truly are gorgeous.
After rising, this is what the batter should look like:
See the bubbles?
Yumm. And into the pan it goes!
LOOK AT THAT CLOSEUP.
After cooking for a bit, they should look like this:
These scream “Butter! Jam!”
Oh man. Cut open:
Now lemon curd!
From Williams Sonoma
Makes about 12
1 1/2 cups milk
1 cup water
1 pkg. (1 tablespoon) active dry yeast
2 teaspoons sugar
3 1/2 cups flour
1 teaspoon salt
1/2 teaspoon baking soda
Boil the water and add to one cup of the milk. Combine yeast, sugar, and 1/4 cup of warm water/milk mixture. Let it proof. Sift flour and salt in a bowl, add yeast mixture and the rest of the water/milk mixture. Mix well. Cover and let rise in a warm place for 1 hour. Combine baking soda with remaining milk and add to batter. It should be the consistency of Yorkshire pudding batter. Let stand for another 30 minutes. Grease a heated pan or cast iron skillet and crumpet rings. Place rings on pan and fill each 1/2 way with batter. Cook over medium heat until bubbles in top of batter begin to break, then turn over and cook until both sides are golden brown. By now you should be salivating and having visions of them with butter and lemon curd oozing out the sides.
They will keep for 2-3 days in a container, but please eat them fresh. 🙂