You heard it here first. The crumpet might just be the new ‘it’ food. These light tender English Crumpets are the cousins of the English muffin. Except you don’t slit them open, you toast them whole and then top them with lashings of butter, honey, jam, clotted cream, lemon curd, Nutella, peanut butter, whatever strikes your fancy. Crumpet McMuffin? Go for it.
It took me a while to get around to making crumpets, I think because I’ve had the ready made kind before and wasn’t overly impressed. These homemade ones are so much better.
Especially with this butter, it makes these crumpets really special. I made it with a couple of handful of pecans, and lots of pure maple syrup. I did it in my mini food processor which makes it easy to incorporate the syrup into the butter and get a nice fluffy texture. This butter would be incredible on pancakes, muffins, and biscuits, too— even on sweet potatoes. The secret is not being stingy with the pecans and maple syrup.
These make a nice change from English Muffins. They look similar, but the flavor and texture is very different.
The only special equipment you will need are rings to cook your crumpets in. You can buy rings specially made for the purpose, or just take the top and bottom off a regular can, like a tuna can. I like the cans best because they are a little taller so you have something to grab on to when you want to remove them. Just look for cans that are about 3 1/2 to 4 inches in diameter, and make sure that the side that will be on the griddle is completely smooth so you can slip it off the crumpet after it’s cooked.
This recipe makes a manageable half dozen crumpets. I love it because you will almost certainly have all the ingredients around the kitchen, especially if you buy your yeast in a jar. I started doing that and I’m so happy because I never run out anymore. The whole process only takes a little over an hour.
- 1 cup (5 oz) bread flour
- 1/2 cup plus 1 Tbsp (3 oz) all purpose flour
- 1 tsp salt
- 1/2 tsp baking powder
- 1 cup whole milk
- 1/3 cup water
- 1 Tbsp dry yeast
- 1 Tbsp sugar
- 1/2 cup, 1 stick, unsalted butter, room temperature
- 1/3 cup pecan halves
- 1/2 cup pure maple syrup
- Mix the flours, baking powder and salt together in a mixing bowl.
- Heat the milk and water to lukewarm, about 105--110F, and mix in the yeast and sugar. Let sit for about 15 minutes in a warm place until foamy.
- Pour the yeast mixture into the flour and stir the batter until it is smooth. You are going for a batter the consistency of a very thick pancake batter (but because of the bread flour it will be more elastic than a pancake batter.) Add a bit more warm water if necessary.
- Cover the bowl and set in a warm place to rise, about 45 minutes. The batter will be expanded and bubbly.
- Heat a griddle over low to medium heat until hot. Spray or grease the inside of your crumpet rings. Place the greased crumpet ring on the griddle and spoon about 1/4 cup of batter into the ring. Gently nudge the dough to the edges of the ring, if necessary. Cook for about 5 minutes on one side. You will see bubbles rise to the surface. Lift off the ring and flip the crumpet. Cook for another minute.
- To make the butter, put the nuts in the bowl of a mini food processor and pulse until they are finely chopped.
- Add in the butter and the maple syrup and process until the butter is fluffy and the syrup is completely incorporated. Scrape down the sides of the bowl if necessary.
If you don’t eat the crumpets right away, toast them before serving. And don’t forget that butter!