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Nutrition Facts
Serving Size 1 (50g) Recipe makes 24 servings
Calories 82
Calories from Fat 4		(5%)
Amount Per Serving		%DV
	Total Fat 0.5g	0%
	Saturated Fat 0.2g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 111mg		4%
Potassium 55mg		1%
Total Carbohydrate 16.7g		5%
	Dietary Fiber 0.6g	2%
	Sugars 0.3g
Protein 2.5g		5%
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English Crumpets

Recipe #384788 | 2½ hours | 2 hours prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Tikidoc
Aug 9, 2009

My kids tasted crumpets on vacation but we can not get them locally. I tried several recipes I found on the web, and this is my modification of one I found on EuropeanCuisines.com. That one was quite salty, so I cut the salt in half. I also found the texture to be better with 100% bread flour rather than the blend of AP and bread flour that they recommend. Might be a result of differences in flour protein contents in different parts of the world. My next project will be to try to make a whole grain variation. If you try that and are successful, please post! I always weigh my flour, I use 460 grams.

SERVES 24 , 24 4 (change servings and units)

Ingredients

4 cups bread flour
3/4 teaspoon cream of tartar
2 1/4 teaspoons instant yeast
1 1/2 teaspoons sugar
2 1/4 cups water, warm
5 g sea salt
1/2 teaspoon baking soda
2/3 cup milk, warm

Directions

1
Mix first 5 ingredients for about 5 minutes, cover with plastic wrap and let rise until doubled in bulk, about an hour.
2
Add salt, mix again, rise again.
3
Mix in baking soda and milk.
4
Heat pan to medium low. Butter crumpet rings (can use any 3-4 inch rings such as empty tuna cans with top and bottom remover, or commercial egg rings) and pan. Pour in just enough batter to fill the bottom of the ring.
5
Cook until brown on bottom and just set on top. There should be bubbles all over the top. Remove rings.
6
Turn briefly to cook the other side.
7
To serve, toast and spread with butter or jam.