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Living in New Zealand, store-bought crumpets quickly became a staple of our household. My son ate two buttered crumpets every single morning for breakfast. (Don't get me started on how good the butter is in NZ!)
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| They're so popular overseas that they even have a mascot! Credit |
Ingredients:
3 Packages Active Dry Yeast
3/4 Cup Warm Water
3 Teaspoons Sugar
1 Cup Warm Milk
3 Eggs
3 Cups All Purpose Flour
1 Teaspoon Salt
Butter
Makes 25 Crumpets*
Mix the Yeast, Warm Water and Sugar in a glass bowl. Let the yeast "proof" (get foamy) for 5-10 minutes.
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| Before... |
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| ...and After Proofing |
Cut 1/2 Tablespoon of butter and melt it on your griddle/frying pan at Medium-High Heat. Scoop out about 4 Tablespoons of batter and pour it on to your griddle for each crumpet. You can "eye" it up - pour enough batter to make the size of crumpet you'd like!
Cook the crumpets on one side until they bubble through and appear mostly dry on the tops. Then, flip them and cook for another 15 seconds. They should look like this:
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| Not dry on top... |
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| ...and now ready to flip! |
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| All ready to eat! |
Love them? Here's the best part - you can freeze them! I stack 7-8 crumpets in a freezer bag. To reheat, simply put them in the toaster! They're delicious and you can have them any time! Now if someone could just explain to me why there aren't crumpets for sale in every supermarket in the US...
*This recipe can be cut down, but trust me, you won't want to! Adapted from Carol Craig's Recipe on AllRecipes.com.
The Fake-It Yourself Breakdown:
Crumpets (Pantry Ingredients, about $2.50)
Total Fake-It Cost: $2.50 for 25 Crumpets
Compare to Mail Order Crumpets from Wolferman's: $21.95 for 4 Crumpets (Wow! You really have to miss/love crumpets to order those!)
Total Fake-It Savings: $134.69
Linking Up at Tip Junkie, Today's Creative Blog, The Frugal Girls, Funky Junk Interiors and these other Great Parties!
I love crumpets! Thanks for posting, I've never even thought of making my own!
ReplyDeleteNom Nom!!!
ReplyDeleteHmmm...will have to try these
ReplyDeleteYumm! These look amazingly good! Thanks for sharing - I've pinned it, too.
ReplyDeletexoxo
Joy
I'd like to invite you to my first linky party this Saturday @CountryMommaCooks...Have a Blessed day and thank for the pinz:)
ReplyDeleteI used to eat crumpets when we lived near a Trader Joe's. They sell them. Or at least, they used to. I'm going to make these! They look fabulous! Found you via Learning the Frugal Life, by the way.
ReplyDeleteI'm an ex-pat Brit living in NYC and I have to say, I have found crumpets in several grocery stores here. But, the last time I bought them they were moldy inside the package! I'm going to give these a go asap :)
ReplyDeleteThese look awesome!
ReplyDeleteJust to make it easier to measure the batter, 4 Tbs is the same as 1/4 cup.
you know i love these but I never knew you made them like a pancake, so funny the things you learn. Thanks:)
ReplyDeleteNew follower here....Brit who has lived here for 40 years now! Have not had a crumpet since I arrived!! Made them this morning. Hubby loved them. We make our own bread, and buy yeast by the pound. Waaayy cheaper! We open it, and re-package it into vacuum bags (Foodsaver) and keep it in the fridge. We keep about a cupful in a container in the fridge for current use. The current batch is at least 6 years old, and still proofs like a charm.
ReplyDeleteWhen I was in university, I worked in the tea room at the provincial museum in Victoria BC. I served a LOT of crumpets there, many to curious Americans who had never heard of them. The tea room at the museum is long gone, replaced by a rather unfortunate and expensive cafeteria, but fortunately Victoria continues to hold its English heritage close and boasts a number of other tea rooms. Some of our Vancouver Island grocery stores sell crumpets too, but they are neither as fresh nor as tasty as homemade crumpets would be. I'll be trying this recipe for sure.
ReplyDeleteSo they are kind of like a yeasted pancake? Looks pretty pretty delicious!
ReplyDeleteI made them and we are enjoying them at our house every morning. I really enjoy your blog! I put them in and they are 2 points a crumpet. I am also on weight watchers. :)
ReplyDeleteThese were so good! My husband is the cook around here and loves to make bread and bread type products. I was sick last week and mentioned this recipe and he immediately started making them. We loved them! There is only the two of us but we didn't cut the recipe in half. We did put some in the freezer but one day later we were pulling them out. Thank you! Toni
ReplyDeleteI can hardly wait to try this recipe. I eat pancakes for breakfast almost everyday. This looks like it will be a nice change. Thanks!
ReplyDeleteHi - excellent recipe. We also call them pykelets here! Liza -in beautiful Derbyshire in the UK.
ReplyDeleteTrader Joes has plain and cinnamon crumpets. They are delish!
ReplyDeleteThese were terrific. Using exactly your batter recipe, I tried a few different but highly successful things to cook them after reading around on some other blogs a little bit. I sprinkled a bit of corn meal on my buttered skillet, then placed greased and floured wide-mouth mason jar lids right side up on the skillet. I filled these with 2-3 tablespoons of batter, sprinkling a bit more cornmeal on top while they cooked. After I turned them and cooked the other side, I popped them out of the rings and placed them in a 170 degree oven on a preheated cookie sheet, which continued to toast the muffins a little bit and took care of any doughiness that may have been lingering in the middle. They looked like perfect little english muffins when all was said and done. I had to experiment to get the right amount of batter into each ring so they wouldn't be too big; figured out quickly that I didn't need as much as I thought and I could use my spatula to smoosh the batter out toward the edges of the rings, then I would be sure to flip them before they rose up over the top of the ring.
ReplyDeletePS...I do realize that I may have committed sacrilege by combining a crumpet with an english muffin. My apologies to any crumpet purists out there.
ReplyDeleteIs it normal for the batter to be very sticky??? Like hard to get off the spoon and onto the pan sticky????
ReplyDeleteYes - it's not like pourable pancake batter - it will be quite sticky. :)
DeleteThey sell crumpets here in Maine at our Hannaford stores. I might just try to make these though!
ReplyDeletehow can I print just the recipe without all the comments? It takes forever to print this complete recipe, pictures and comments, not to mention all the paper!
ReplyDeletecopy and paste it in a word document or print preview to see which pages the recipe will be on and print just those pages.
DeleteThese are absolutely spectacular!! Thank you for sharing the recipe.
ReplyDeleteThank you for this recipe, Will have to give them a go, crumpets downunder are just not the quality they were when I first came.
ReplyDeleteI live near Seattle and there is a Crumpet Shoppe in Pike Place Market. I would buy a few packs at a time! I love crumpets - they remind me of the 4 months I spent in Australia student teaching! I finally found some at QFC (top shelf) but I can't wait to try making them myself :-) Thanks so much!!
ReplyDeleteDo you guys have marmite? I think it's called vegemite in some countries. Anyway I love my crumpets toasted, then spread on some marmite then layer on a good cheese (mature cheddar or davidstow for me) then pop under the grill until the cheese is nice and bubbly! So Good!
ReplyDeleteI'm an Aussie and I've been eating crumpets for as long as I can remember. Golden Syrup and butter/margarine are the best topping for a crumpet. I'm yet to make my own - I'm afraid if I do that I'll end out gutsing the lot of them by myself!
ReplyDeletecan you substitute rapid yeast for dry yeast? thank you
ReplyDeleteI just bought some crumpets from Trader Joe's - rather expensive but i thought they would go great with my jar of lemon curd (they do). However, Trader Joes is too far from my home to have crumpets at whim. So i was delighted to find this recipe on Pinterest; will be trying it soon!
ReplyDeletethis is the first recipe I've seen that
ReplyDeleteuses eggs is there a reason for this.
cheers Bob