Crumpets

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Recipe photo
Hands-on time:
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Yield: 20 crumpets

Recipe photo

This traditional British teatime treat is midway between English muffin and pancake. Like an English muffin, it's full of holes, perfect for collecting rivulets of melted butter. But it's also moister and thinner ? more like a small pancake.

These are best enjoyed toasted, and spread with butter, jam, and/or clotted cream. Since their holes reach to the outside crust, there's no need to split them before toasting.

You can make crumpets without English muffin rings (or cleaned tuna cans), but they'll be perfectly round and ever so much nicer looking if you use rings.

Read our blog about these crumpets, with additional photos, at Flourish.

Crumpets

star rating (34) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 20 crumpets
Published: 01/01/2010

Ingredients

  • 1 1/2 cups lukewarm water
  • 1 cup lukewarm milk
  • 2 tablespoons melted butter
  • 3 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 2 1/2 teaspoons instant yeast
  • 1 teaspoon baking powder
  • 1 1/4 teaspoons salt

Directions

see this recipe's blog »

1) Combine all of the ingredients in a bowl, and beat vigorously for 2 minutes. A stand or hand mixer, set on high speed, work well here.

2) Cover the bowl, and let the batter rest at room temperature for 1 hour. It will expand and become bubbly. Towards the end of the rest, preheat a griddle to medium-low, about 325°F. If you don't have an electric griddle, preheat a frying pan; it shouldn't be as hot as the temperature you use to cook pancakes.

3) Lightly grease the griddle or frying pan, and place well-greased 3 3/4" English muffin rings in the pan, as many as will fit. (If you don't have English muffin rings, use well-cleaned tuna cans, from which you've removed the top and bottom.) Pour sticky batter by the scant 1/4-cupful into each ring; a muffin scoop works well here.

4) After about 4 minutes, use a pair of tongs to slip the rings off. Cook the crumpets for a total of about 10 minutes on the first side, until their tops are riddled with small bubbles/holes. They should be starting to look a bit dry around the edges. Their bottoms will be a mottled, light-golden brown. Note: They probably won't be as full of holes as store-bought crumpets; that's OK.

5) Turn the crumpets over, and cook for an additional 5 minutes, to finish cooking the insides and to brown the tops gently. This isn't traditional; "real" crumpets are white on top, but the crumpet police won't chastise you for adding a little color to the tops.

6) Remove the crumpets from the pan, and repeat with the remaining batter, until all the crumpets are cooked. Serve warm. Or cool completely, wrap in plastic, and store at room temperature. To enjoy, warm in the toaster. Serve with butter, or butter and jam.

Yield: about twenty 3 3/4" crumpets.

Reviews

1 234  All  
  • star rating 04/26/2015
  • Zahara from Nawalapitiya, Sri Lanka
  • Simply awesome!
  • 11/22/2014
  • Janet from Minnesota
  • This recipe is very detailed and very easy to follow. I love the sense of humor! Can't wait to try it!
  • star rating 10/19/2014
  • Just from Hong Kong
  • Definitely better than the supermarket one. It's fresh, light & fluffy. I rest my batter 45 minutes longer, I did find lots of holes at the center. Great!
  • star rating 05/21/2014
  • Lisa from Vermont
  • This recipe is a delight. We love crumpets at our house, although until this recipe we have bought them whenever we see them in stores. We live in a rural area so sadly unless we are traveling or a local grocery special orders them we are out of luck. We tried this recipe and we were in love! These are quite different from what one buys in a grocery store but they are fabulous. We also watched a youtube video to make sure our dough was the right consistency. The first time we had to add a little flour, the second time we followed the recipe almost exactly. I add a half tablespoon of sugar to the dough. We love these with butter and cinnamon sugar, jam or maple cream.
  • star rating 05/15/2014
  • Michelle from Southeastern CT
  • I agree with previous reviewers that this is more of an English Muffin than a crumpet... I didn't have any holes at all in the top, but these were some of the most delicious things I've ever baked, beautiful with golden brown undersides, they puffed and were fluffy inside. I used nonstick spray from Williams Sonoma outlet that is marketed for use with bundt pans on my stainless ring molds, lifted off very easily.
  • star rating 03/29/2014
  • trav45 from Beijing, China
  • Sorry, KAF. Not too impressed with this one, though it makes a great English Muffin recipe. Just not the right texture for a crumpet--it's too bread-like. If you really want a crumpet, I highly recommend the sourdough crumpet recipe, however! It's FABULOUS, super-easy, and all my British friends here in China are in raptures over them.
  • star rating 12/16/2013
  • Big from San Jose, CA
  • I have never tried crumpets before, so I do not know what they should taste like. I tried this recipe for the first time. It was very easy. I just mixed all the ingredients together with a spoon and walked away for an hour. I cooked them at various times and liked all the results from chewy and doughy to fluffy and crisp. They were perfect served simply with butter and honey.
  • star rating 10/06/2013
  • Rose from Monroe, NY
  • I've never had crumpets but these were amazing. I didn't have the muffin molds so I used cookie cutters. I used my electric griddle so I wouldn't have to worry about the temperature. The batter was simple to make and I left the batter with a plate over it for an hour. The butter melted right threw the holes and we added jam. They were delicious and tasty especially warm. Thank you for a great recipe!
  • star rating 02/28/2013
  • Lenore from Durham nc
  • Yummy toasted ...as promised. The trick really is getting enough liquid in the batter.
  • star rating 04/07/2012
  • David from Portland, OR
  • I accept I may have made some mistake (not using your flour) but I followed this recipe to the "t". It was flat. I got bubbles! My proofing oven did a great job of getting the dough going. But I read over this recipe no more than three times to verify there was no sugar. Every recipe I've come across elsewhere has some form of sugar in at least a small amount. I have new crumpet rings and a nice big , thick bottom pan. The crumpets browned beautifully, but I could never get them to fully cook inside. And after flipping them, they flattened out to cracker. And they taste just like a cracker too. Sorry, I'm not a negative reviewer, but HEADS UP to all who attempt, check around and make the adjustment to add a little sugar. I may try it again, but it was quite an ordeal. I ended up splitting them and toasting to set the centers. Funny too, the crumpets I used to buy in San Francisco were not crisped on top which left many more holes to fill with butter and jam. These come out more like English muffins.
    I am sorry this was a disappointment. I recommend turning the temperature of your pan or griddle down so they will cook longer for the interior to cook through while not achieving a "crisp" on the exterior. Elisabeth
1 234  All  
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