Crumpet recipe
User Reviews
5
Crumpet recipe
Description
This crumpet recipe starts with a batter of flour, warm tap water, salt, sugar, baking powder, and a yeast mixture dissolved in a small amount of warm water. The batter is whisked until smooth and then left to rest in a warm place until it becomes foamy, rising slightly to develop yeast activity.
Cooking involves greasing metal rings and buttering a skillet, then pouring measured amounts of batter into the rings. Medium to medium-high heat is used to create the proper sizzling effect. The crumpets cook until bubbles form and pop on the surface, signaling readiness to remove from heat and then invert briefly to cook the base.
The result is a crumpet with a soft, porous surface full of holes, ideal for absorbing butter or spreads. The recipe yields around six standard size crumpets but can be adjusted for smaller or thicker variations. Accurate temperature and heat control are key to get the signature texture without burning.
Crumpets store well in the fridge or freezer, and the recipe notes suggest tips for ring alternatives, hydration, and mixing times to adapt to different kitchens.
Ingredients
- 150g (1 cup) all-purpose flour plain / all purpose
- 200ml (3/4 cup + 1 tbsp) water tap water (200g) (Note 1, warm
- 1/2 tsp salt , cooking/kosher salt (1/4 tsp table salt)
- 1/2 tsp white sugar
- 1 tsp baking powder
Yeast Mixture
- 1 tsp yeast , instant/rapid rise OR dry active yeast (Note 2)
- 1 tbsp water just tap water, warm
Cooking:
- 2 tbsp butter melted (or vegetable oil, unsalted
Instructions
Crumpet Batter:
- Place flour, water and salt in a bowl and whisk for 2 minutes (electric beater 1 minute on speed 5).
- Yeast Mixture - Dissolve Yeast into 1 tbsp warm water in a small bowl.
- Add Yeast Mixture, sugar and baking powder into bowl, then whisk for 30 seconds (or 15 sec speed 5).
- Cover with cling wrap or plate, then place in a very warm place for 15 to 30 minutes until the surface gets nice and foamy. It will only increase in volume by ~10 - 15%.
Cooking Crumpets:
- Grease 2 or 3 rings with butter (approx 9 cm / 3.5" wide, though any ring or metal shaper will do, Note 3) (TIP: Non stick rings - brush with melted butter. Everything else - smear with butter)
- Brush non stick skillet lightly with melted butter then place rings in the skillet.
- Turn stove on medium high (medium for strong stoves) and bring to heat (Note 4 for "sizzle test").
- Pour 1/4 cup batter into the rings (65ml), about 1cm / 2/5" deep (will rise ~60%).
- Cook for 1 1/2 minutes - bubbles should start appearing on the surface (but not popping yet).
- Turn heat down to medium, cook for 1 minute - some bubbles should pop around the edges.
- Turn heat down to medium low, cook for a further 2 1/2 to 4 minutes, until the surface is "set" and it's clear there will be no more bubbles popping! (At this stage you can help the final bubbles pop with a skewer!)
- Remove rings (you might need to run knife around to loosen).
- Then flip and cook the other side for 20 to 30 seconds for a blush of colour.
- Transfer to write rack (golden side down) and fully cool.
- Can be eaten once cool, but it's even better the next day (Note 5).
How to eat crumpets:
- Toast in a toaster until the base is crispy.
- Slather generously with butter, then spread of choice (honey is perfection) and devour immediately!
Notes
- Use warm tap water at a temperature comfortable for a bubble bath to activate the yeast properly.
- Any round metal ring, biscuit cutter, egg ring, or even a clean tuna can (with ends removed) can be used for shaping crumpets.
- Adjust stove heat so the batter sizzles gently on contact but does not burn; test by pressing batter on a buttered pan to check.
- Cook crumpets until bubbles on the surface pop and edges begin to dry before flipping briefly to cook the base.
- Store cooked crumpets in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- This recipe does not work well with gluten-free flour.
- Using weights for dry ingredients improves accuracy across different cup measurement standards.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6crumpets
Amount Per Serving
Calories 134 kcal
% Daily Value*
| Calories | 134cal | 7% |
| Carbohydrates | 21g | 7% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 10mg | 3% |
| Sodium | 198mg | 8% |
| Potassium | 130mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 118IU | 2% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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