Homemade crumpets are made with a crumpet batter, a bit like pancake batter but with yeast, if you have ever made your own crumpets then you need to try this Crumpet recipe.
Crumpets are cooked in a similar way to pancakes but we use an egg mould on a bakestone or flat pan.
One of the key features of a Crumpet are the tiny holes which are created during cooking as the yeast forms tiny bubbles that burst during cooking.
Traditionally Crumpets are served hot with butter but I like my crumpets with jam or for a more savoury Crumpet try them with melted cheese and tomato.
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History of the Crumpet
The crumpet, a delightful British treat, has a rich history that dates back to the 17th century.
Originally, these spongy, round cakes were made from a simple mixture of flour, water, and yeast, which was cooked on a griddle, giving them their characteristic texture and flavour.
The name "crumpet" is believed to have derived from the Welsh word "crompid," meaning "curled," which reflects the unique shape and appearance of the crumpet. Over the years, crumpets evolved from being a humble street food to a beloved staple in British households, often enjoyed toasted and slathered with butter, jam, or honey. Their popularity surged during the Victorian era, when they became a fashionable item at afternoon tea, further solidifying their place in British culinary tradition.
Today, crumpets are not just a nostalgic nod to the past; they continue to be a favorite breakfast or snack option, celebrated for their warm, fluffy texture and the way they soak up toppings, making them a versatile and comforting choice for many.
The Crumpet is made from a batter mix like Pancakes, but you add Yeast to a Crumpet Batter and it is the Yeast that gives the Crumpets its holes.
The Crumpet was created around the 17th century but the modern Crumpet would have been developed in the Victorian era.
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Easy Crumpet Recipe
To create a simple crumpet recipe, begin by combining flour, yeast, and warm water in a bowl, allowing the mixture to rest until it bubbles.
Next, incorporate milk and a pinch of salt, mixing until smooth.
Heat a griddle or frying pan and lightly grease it.
Pour small rounds of the batter onto the hot surface, cooking until bubbles form on top and the edges appear set.
Flip the crumpets to brown the other side briefly, then serve warm with butter or your choice of toppings.
Add the rest of the dry ingredients, Yeast, Caster Sugar, Bicarbonate of soda & Salt. Mix together well with a fork.
Warm up the milk then add it to the bowl.
Whisk it in using a fork until if forms a runny paste (The consistency of double cream)
Cover with a cloth and leave to prove for around 45 minutes or until little bubbles form on the top.
Add a small amount of oil to a flat frying pan or a bake stone and grease up a 9 inch egg ring.
Get the heat on low under the pan or bake stone and let it heat up for a few minutes.
You can cook as many crumpets at a time as you like but two is probably enough to start with.
Put each egg ring on the bake stone or pan and add 50 ml or 1/3 fill the egg ring with crumpet batter.
Let the crumpet cook for 5 minutes or until all of the bubbles have popped and the top of the crumpet is full of holes and the batter is mostly dry.
Remove the egg ring and continue cooking under a grill for a further minute or two so that the top is a light brown and cooked.
Re-grease the pan and the egg rings and repeat until all of the crumpets are cooked.
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Chefs Tips
How do you get the holes in a crumpet ?
The distinctive holes in a crumpet are formed during the cooking process, primarily due to the interaction of the batter with heat. When the batter is poured onto a hot griddle or pan, the heat causes the bubbles of carbon dioxide, produced by the leavening agents, to rise.
How many holes should there be in a Crumpet ?
The ideal number of holes in a crumpet is a topic of culinary interest, as these holes play a crucial role in the texture and functionality of the crumpet. Typically, a well-made crumpet features 300 + holes. Did you know that the more holes you can get into your crumpets the lighter the crumpet will be.
Cuisine:English, Welsh
