After trialing a few recipes to make sure my 16 years old niece who has become a fan of this little hot cakes could reproduce crumpets in France, I am putting here my pick of the recipes trialed.
If you want to read about the comparative testing, go to the post dedicated to it HERE.
Otherwise, get some flour, sugar, yeast, milk, salt, bicarbonate of soda and a little butter and get cooking!
Makes 6 medium crumpets.
- 200 mL of milk
- 125 g of flour
- 1 tbsp of butter chopped (10 g)
- 7 g of dry yeast
- ½ tsp of salt
- ½ tsp of sodium bicarbonate
- 1 tsp of white sugar
- Warm up half of the milk with butter and sugar. Add the remaining milk. Why do it in two go, you may ask? This will ensure the temperature of the mix is initially hot enough to melt the butter and sugar but with the total volume of milk just warm. The yeast would not like it otherwise!
- Add the yeast. Set aside for 10 minutes.
- Add together the flour, sodium bicarbonate and salt.
- Mix well (use a whisk) until completely smooth.
- Set aside for 45 minutes.
- Use non-stick crumpets rings.
- Oil the bottom of a crepe frypan or non stick fry pan slightly. Heat up the frypan then reduce to ¾ heat.
- Add 2 tablespoons of batter in each ring. When bubbles come up and have popped up regularly over the surface of the crumpet (2 to 3 minutes), remove the ring (it should come undone pretty easily by just pulling it up. If the crumpet is not fully cooked on the top, flip back and lightly cook for 10-15 seconds.