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When you read through it, but it is actually straightforward. You just need to make sure you follow it step by step, and turn the crumpets over in the pan at the right time.
PERFECT WARM CRUMPETS:
Ingredients
- 1 3/4 cups plain flour 225 g, all purpose
- 1 teaspoon level salt
- 1 tablespoon level dried yeast
- 1 teaspoon level caster sugar regular sugar will also work
- ½ pint milk 275 ml, just over 1 cup. You may need a little more.
- 6 Tablespoons cold water
Instructions
- In a jug measure out the milk and place in the microwave for 80 seconds. It needs to be warm to touch and NOT hot. Then add the 6 tablespoons of cold water, stir and then stir in the sugar and dried yeast and leave it in a warm place for 10-15 minutes till there is a good frothy head on it. (see photo)
- Sift the flour and salt into a mixing bowl, make a well in the centre then, when the yeast mixture is frothy, pour it all in. Next use a wooden spoon or hand whisk, to work the flour into the liquid gradually and beat well at the end to make a perfectly smooth batter. The batter should be like pouring consistency, a bit like drinking yoghurt. Not thick. If it is too thick, add more milk until it is loose enough. Cover the basin with a tea-towel and leave to stand in a warm place for about 45 minutes - by which time, the batter will have become light and frothy. (see photo)
- Then we cook the crumpets: grease the insides of the egg rings well, and grease the frying pan as well before placing it over a LOW heat. I put some vegetable oil in a bowl and keep it handy to brush the pan & rings.
- Arrange the rings in the frying pan and, when the pan is hot, spoon 2 tablespoons of the crumpet batter into each ring. Depending on the size of your rings, the batter should be 1 inch high.
- Let them cook for 4 or 5 minutes: First tiny bubbles will appear on the surface and then, suddenly, they will burst, leaving the traditional holes. See photos.
- Please be careful when touching the rings..they will be hot! So use a cloth.
- Now take a large spoon and fork, lift off the rings and turn the crumpets over. Cook the crumpets on the second side for about 1 minute only. Re-grease and reheat the rings and pan before cooking the next batch of crumpets.
- Serve the crumpets while still warm, generously buttered. If you are making crumpets in advance, then reheat them by toasting lightly on both sides before serving.
- I like my crumpets served warm, with jam, or with bacon and a runny fried egg on the crumpet.
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