Homemade crumpets are a wonderful breakfast, brunch or supper treat and the finest way to increase your butter intake
How Do You Make Homemade Crumpets?
When you leave your homeland there are always some foods that you miss. You either suck it up, rely on care parcels or come up with your own version. One of the foods for me was crumpets.
I started working on my homemade crumpets almost as soon as we arrived in Hungary!
As such, I did not have access to anywhere near the sort of resources I take for granted today. However, I stumbled on a great recipe by a baker called Dan Lepard.
You may remember the name, I used his recipe for my pickled cucumber bread which he helped me out with tremendously when I was struggling. Top chap all the way around!
I made a few changes and moved to full-fat milk rather than semi-skimmed and also added fizzy water rather than still water, but these things rock!
Cooking crumpets at home is simple. It requires a little patience in order to let the mix to rise and then batch cooking the batter. After that, they freeze wonderfully and can be cooked directly from frozen.
What are Crumpets?
Apparently, crumpets are an afternoon tea ‘thing’, but for me, they are perfect for breakfast or supper snack. I suppose the could be a brunch thing too although I confess I have no idea what brunch is!
Depending on where you are from they are also called pikelets. But I know pikelets as being thinner and cooked without a form. In parts of Britain, pikelets are cooked without yeast.
This crumpet recipe will make a cool dozen homemade crumpets and I usually serve 2 per person.
Eating crumpets with jam seems very popular but for me, they are a vehicle for butter, lots and lots of butter.
If you want to eat them with jam feel free to do so, I will just judge you for your poor taste! Just kidding… Or am I?
The Majesty Of Butter!
The holes in the crumpets hold on to all that beautiful melted butter.
The answer to how much butter to add is as much as you can! If it ain’t dripping down your arms when you are eating them you have not got enough.
They are yet another wonderful memory of childhood, sat on my grandmas lap with butter running down to my elbows munching on crumpets.
Now my Grans crumpets were not homemade but they were and remain one of my favourite things to eat. Soft a springy inside, all of the holes full of melted butter and freshly toasted and crispy on the outside.
Think freshly buttered toast only a million times better!
Traditional Britsh Recipes.
This crumpets recipe joins a whole host of traditional British recipes here on Krumpli.
Britsh food is often seen as being roast beef and Yorkshire pudding.
It is however much more colourful and complex than a Sunday lunch. Often leaning back on a long history of both inward and outward migration.
It also has some of the finest names in world food.
You should definitely make a mental note to knock up a batch of these wonderful homemade crumpets.
I guarantee your guests will be delighted with these treats even if you have not heard of them before.
A real taste of old-school Britain and a real taste of my childhood and something that I love very much!
- 450 g Plain Flour
- 1 Tsp Soft Brown Sugar
- 7 g Dried Yeast
- 350 ml Milk
- 350 ml Fizzy bottled water
- 1 Tsp coarsely ground sea salt
- 1/2 Tsp Bicarbonate of soda
- Cooking Oil Neutral
- Sift the yeast and flour in to a large mixing bowl and then add the sugar and mix together.
- Heat the milk and water in a pan until it reaches around 20°C.
- When the milk and water mix reaches the appropriate temperature and then add to the flour mix and beat until it reaches a smooth mix, it should be half way between un-whipped single and double cream in texture.
- Cover the bowl with cling film and set aside in a warm room until the mix has increased in volume between 50% and 100%, this should take about 2 hours.
- Then stir in the bicarbonate of soda and salt.
- Meanwhile heat a heavy based frying pan over a low to medium heat, if the pan is too hot the base of the crumpets will burn before the 'bubble' structure has a chance to form, too cold and the mix will run from underneath the ring moulds.
- Add a little oil into the pan and then pour in 1.5cm of the mix to the 10cm baking rings, I can fit 4 rings into my frying pan.
- Allow the crumpets to slowly cook, they will take around 10 minutes, they need to slowly cook and form the bubbled look that crumpets are known for.
- When cooked the top of the crumpet will be dry and pock marked with holes, at this point in time you can flip the over and cook fro no more than 30 seconds.
- At this point in time the crumpets can be frozen.
- To serve grill on the cooked side first and then flip them over and grill the side with the holes and the lavish with loads and loads of butter!