English Crumpets
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 g flour (whole wheat flour)
- 100 grams flour
- 0.25 teaspoon ¼ salt
- 15 g yeast, fresh
- 350 ml milk, warm
- oil
Print Recipe
Pin Recipe Instructions
- Mix the flour and salt in a large bowl and let stand in a warm place for a while until the flour is warmed through.
- Make a hole in the middle of the flour. Crumble the yeast in there and add a little milk. Possibly add a little sugar, then the yeast will do better. Cover and let this dough rise for about 10 minutes until bubbles form.
- Add milk and mix into a smooth batter. Then cover and let rise in a warm place for 30-45 minutes.
- Lightly grease the pan and pan (s). The best shape to use is crumpet rings from England, alternatively fried egg shapers or cookie cutters with a diameter of approx. 10 cm, as high as possible. Heat the pan. Place molds in it and fill in the dough approx. 1 cm deep. Fry the crumpet until bubbles form on top and burst. Then remove the pan, turn the crumpet on the other side and fry for another 1 minute.
- Crumpets are a typical breakfast dish in England, similar to toast. You can either eat them fresh or keep them tightly closed and toast them briefly before eating. Then they taste particularly good.
- I love them simply buttered or with all kinds of jam, honey etc.
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