What are they anyway?

Delicious treat with tea!

Tea and Crumpets, a thing we hear about, but few have ever had. It sounds almost exotic, yet can a thing from the British Isles be exotic? Lovely, yes, but to an American, hardly exotic. I would categorize these as "comfort food". Perfecting a crumpet does require practice but the mistakes are usually quite enjoyable. As with any food, there are always "snobs"; most of us can be food snobs regarding certain foods. We just know them so well and are very experienced with them so we know what is best. If you develop an interest in crumpets, you may want to learn more about them and perfect your skill! Though I've done several varieties I am not a pro; if you learn anything interesting about making these, I'd love to hear it! The ingredients are simple but making them does require special rings, referred to as crumpet rings. (shown below) Here is a simple recipe; they are wonderful served with butter and jam or with a dollop of Devonshire Cream. In the near future I will include a recipe for crumpets made with buckwheat flour, since I am avoiding white flour as a habit.

(Learn more about crumpet rings below)

1.  In 1 quart saucepan, heat milk and 3/4 cup water to boiling; pour mixture into a large bowl and cool to 105 to 115 degrees. 

2.  Add honey and yeast; let stand 5 minutes.  With wooden spoon, beat flour and salt into milk mixture until well combined.  Cover bowl with clean cloth; let batter rise in warm place for about 1 hour. 

3.  In a measuring cup or small bowl, stir together the remaining 1/4 cup water and baking soda; beat into batter.  Let batter rest, covered, 5 minutes. 

4.  In large skillet or on griddle, place four 4-inch Crumpet or English Muffin rings.  Brush skillet and rings with melted butter.  Heat skillet and rings over medium-high heat.  When skillet is hot, place 1/4 cup batter into each ring and cook 2 to 3 minutes or until crumpets are dotted with holes and hold their shape.  Carefully remove the rings and cook crumpets 1 minute longer until lightly browned.  With metal spatula, turn crumpets over and lightly brown other side - about 2 minutes.  Remove to serving basket or plate and cover to keep warm.  repeat to use rest of batter, greasing and heating the rings before adding the batter.  Always put batter in heated rings or it will stick. 

This recipe makes about 15 crumpets. Crumpets freeze well.  To serve, thaw and toast on both sides. Thicker crumpets may be split as an English muffin.

A Healthy Note: I made these with buckwheat flour for some guests that cannot eat wheat flour; they were very good, especially served with cherry preserves!

A note about crumpet rings: They may be ordered from many kitchen shops or easily on eBay. Good substitutes include round cookie cutters, if you want to purchase several of them. A free option is to save tuna fish cans; remove both ends with an opener that does not leave jagged edges. Wash them well and keep for making crumpets. Hope you enjoy and have fun with it!

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