Loved for their nooks and crannies, perfect for soaking up butter and jam, crumpets are surprisingly easy to make at home. Traditionally British, crumpets are a staple at tea time and excellent toasted for breakfast. Use ring moulds to create perfectly round crumpets.
- Portion size 20 servings
- Credits : Canadian Living Magazine: December 2012
Ingredients
Method
In large bowl, stir together flour, yeast, sugar and salt. Stir in water and milk, scraping down side and mixing well. Cover with plastic wrap; let stand in warm draft-free place until bubbly and doubled in bulk, about 1 hour.Heat griddle or large cast-iron skillet over medium heat; brush lightly with some of the oil. Grease 3-inch (8 cm) ring moulds and place, 2 inches (5 cm) apart, on pan. Scoop batter by scant 1/4 cup into moulds, filling halfway. Cook until surface is dry, 7 to 10 minutes.
Using tongs or wearing oven mitts, carefully remove ring moulds. Flip crumpets and cook just until light golden, about 2 minutes. Let cool on rack for 5 minutes. Repeat with remaining batter. (Make-ahead: Store in airtight container for up to 2 days or freeze for up to 2 weeks.)
Nutritional facts Per each of 20 crumpets: about
- Fibre 1 g
- Sodium 63 mg
- Sugars 1 g
- Protein 2 g
- Calories 77.0
- Total fat 2 g
- Potassium 43 mg
- Cholesterol 1 mg
- Saturated fat trace
- Total carbohydrate 13 g
%RDI
- Iron 6.0
- Folate 19.0
- Calcium 2.0
- Vitamin A 1.0
