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Serves 1 - 10

I love crumpets, the texuture is fantastic and the taste even better. They are delicious just with butter and even more topped with cheese melted under the grill for a few minutes.

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  • 3 - 1/2 cup all-purpose flour
  • 2 Tablespoon butter, melted
  • 2 teaspoon salt
  • 2 teaspoon sugar
  • 2 - 1/2 teaspoons dry yeast
  • 1 cup warm water
  • 1 cup warm milk
  • 1/2 teaspoons baking soda dissolved in 1/4 cup warm water


    1. In a bowl stir together yeast and water. Let stand for 5-10 minutes. Add warm milk, butter, salt and sugar. Add the flour and stir until the batter become smooth. Let stand for 30 minutes.
    2. Stir in soda dissolved in water, leave to rise 20 to 30 minutes.
    3. Grease griddle and heat over medium-low heat. Drop batter into crumpets rings. Reduce heat to low, cover griddle and cook crumpets until tops look dry, about 10 minutes.
    4. Flip them over and cook for a couple of minutes. Serve toasted with butter or with cheese melted under the grill

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Comments (22)

RickBuxton's picture

I am not starting this comment by saying how yummy they look, or that I'm going to try them soon. I saw the recipe and made them - which is what the comments should be. No one cares if you're planning on making them. Just make them and then tell about the experience. I shall now get off my soapbox and tell my story.

I recently acquired a set of muffin rings and started hunting the internet for a crumpet recipe. Here in the United States, crumpets are virtually unknown, but I wanted to try them with out making a trip to Great Britain. After pouring through many American recipes, I came across this British recipe. I thought, who else would have the best recipe for crumpets?

I followed the instructions to the letter, and ended up with the most delectable crumpets - a food I'd never had in my life. They were simple to make and as far as I can tell are about as perfect as can be. They turned out higher than American commercial English Muffins, with myriad of holes throughout.

As I live at a high elevation in the American Southwest, I usually have to adjust ingredients for leavened goods due to high altitude anomalies, but I did not for this recipe, deciding to try it as printed. Failure was a distinct possibility. Imagine my surprise that they turned out flawlessly. From experience, high altitude can do some pretty wild things if baking powder or soda is in the ingredients. Cakes can "explode" in the oven, running out of the pan and baking to the bottom of the oven. Or the opposite, things rise too quickly, then collapse into solid, flat lumps. But I'm pleased to say, these not only look good, they were wonderful to eat with copious amounts of butter. I liked them even more split and toasted as if for English Muffins.

I just wanted to thank you for sharing this recipe, which will become a new tradition for my home.

koalasoup's picture

sounds delicious until you realise how much salt you are consuming. high blood pressure and stroke, here we come

Paul Woodman's picture

They're crumpets. You don't eat them for the good of your health.

florgcorrea's picture

Maybe I'm doing something wrong but my crumpets look more like muffins. The batter is a bit too heavy... maybe I should let them stand a little bit more.

pattaffy1979's picture

Your not doing anything wrong its the ingredients
I made these today exact measurements and they turned out the same ive made crumpets before but i used bread flour and extra milk for more holes they turned out perfect so its definetly not you :)

blondeshortpole's picture

made these this morning take a bit of practice to get right I found made alot more than 10 as need to be thin. This is not a recipe for if your short on time needs a rainy day when all your jobs are done.

brolga's picture

You could also try toasting them from frozen. Most of the modern toasters have a 'frozen' button, and it seems to work very well :-)

edogirl's picture

Hi there, ZeTallGerman, as a singleton I'm forever cooking up big batches of things and freezing them and can assure you that crumpets freeze quite well. Try not to have them sticking together when you first pop them in the freezer, spread out inside a ziploc bag is good. Then when they've frozen, bundle them more compactly. A word of warning, like any bread, crumpets can get overly chewy if you try to thaw them using the microwave. If you feel like experimenting to get just the right timing and power to thaw them without compromising texture, go ahead. I prefer to leave them out for a while before toasting, depends on the ambient temp how long, so that they're at least partially thawed before toasting.

zetallgerman's picture

Have used this recipe many times and always ended-up with great "holey" crumpets. Sometimes the dough may be a bit thick, so I help the bubbles along by popping them with a tooth pick :-) Crumpets are relatively low in fat and a great scrummy alternative to breakfast muffins. Does anyone have any experience with freezing these? They can be quite time-consuming to make (even in my biggest pan I can only make 4 at a time) so freezing a batch for popping into the toaster later would be great. I may give that a try this weekend.

morgan3m's picture

Try a layer of Philly cream cheese topped with a teaspoon or so of orange marm... Take two, they're small :-)

marbellamum's picture

Hi RosieAngel
You could use tuna tins top and bottom opened and a frying pan i use fried egg rings and frying pan and they work well. I love this recipe as do my family, good luck

rosieangel's picture

I havent got "a griddle with crumpet rings"!

Advice please as to what I could use instead?

Many thanks!

pattaffy1979's picture

I used a cookie cutter the first time on a non stick pan

dylanski's picture

Needed much more liquid than the recipe said to give a 'batter', and the results didn't look like crumpet. That said, they did taste quite authentic. But takes ages to cook, as I could only do 3 at a time (at 10-12 mins a go). Much easier to buy them if you can locally (I can't)!!!

pattaffy1979's picture

Yeah they didnt work for me im a brit in america and i definitely know a crumpet...that was not a crumpet lol

ramsdens's picture

I love this recipe. Mine never get the holes in the top though?
I'm not too concerned though, I've made them several times now and our family love them as a special breakfast treat with butter, honey or golden syrup.

bethyboo92's picture

i like mine with either raspberry/strawberry preserve or with nutella on :)

pinewood's picture

I like mine with a slice of ham, then cheese and topped with a slice of tomato and lightly grilled

naomibrook21's picture

Smoked salmon and Hollandaise sauce, got to be done!

drfabio's picture

I like mine covered in golden syrup!


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