Today, I’ll be showing you how to make a batch of crumpets – they’re really easy to make and having all the time in the world, why not knock a batch up?
I was hungry the other day and really wanted crumpets, but it’s not an essential is it? So, I found my old college work books and looked for a recipe. Low and behold, there was a recipe for crumpets! I hadn’t made these since I was in maybe first or second year of college… You’re looking a 6 or 7 years ago (yikes).
Anyway, if you’re not sure what a crumpet is, are you alright? Crumpets (or sometimes known as pikelets. I think this is a regional thing, here in the West Midlands, they are known by both names) are a small yeasted breakfast bread, which is baked on a hot plate (or frying pan). They are instantly recognisable as they have holes all over the top of them, this allows whatever you spread on them to permeate through – salted butter is the way to go with these, it’s a classic.
These are normally pretty readily available in the supermarkets but with the current Covid-19 situation, finding anything is still pretty difficult. That’s why making your own is the best thing to do – plus that way, you know what’s going into your food and it tastes a lot better!
Anyway, let’s get started, shall we?
500g Strong bread flour.
530ml Water, at 37˚c/99˚f.
25g Fresh yeast.
155ml Water, at 37˚c/99˚f.
Before you get into making these crumpets, you’re best to do some prep work. Start by weighing up your ingredients and getting any equipment you may need, such as a whisk and mixing bowl.
To start own the crumpets, grab yourself a large mixing bowl and into it place the flour and salt. Then give them a good mix until they are combined.
Then you can go ahead and add in the yeast, sugar and 530ml of water. Whisk until a smooth batter forms, this isn’t like other breads as it’s a loose consistency but it’s completely normal.
Once smooth, you can go ahead and cover the bowl with some clingfilm (or like I have, a plastic food bag because I ran out of clingfilm) and leave somewhere warm to ferment for 40-50 minutes.
You will notice that the mixture will have risen well and look a little messy, that’s perfect. The fermenting time is done.
Go ahead and add in the second weight of water, which is 155ml and whisk until the water has been fully incorporated and the batter is perfectly smooth.
The mixture needs between 5-10 minutes to rest, so just leave uncovered on the side while you prepare the frying pan.
Grab yourself a small/medium frying pan and a 10cm/4 inch egg ring/bottomless cake tin. My egg rings weren’t deep sided enough, so made a slightly bigger crumpet using my 4 inch cake tin.
Lightly grease your frying pan and the ring you’re using and place the ring in the drying pan over a medium heat on the hob..
Once the frying pan is preheated, you can go ahead and pour the batter in, filling the ring about 1/3 of the way full as these do rise a little while baking.
You will think nothing is happening at first but as they start to bake, you’ll notice bubbles start to form all on top of the crumpet, thats perfect. This happens over a few minutes, once they are almost done, you should be able to burst a bubble in the centre and it won’t fill back in, if it does, it needs longe.
Once they have done on the one side, remove the ring and flip onto the other side just to colour and finish them off.
Now that it’s done, transfer onto a cooling rack. Although these can be enjoyed while fresh, I preferred to let mine cool fully and then reheat them in the toaster and slather in butter.
From this amount of batter, you should be able to make around 10 generously size crumpets. These are way better than the ones you can buy from the supermarket – let me tell you.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my Facebook, Instagram and Twitter. The YouTube video will be linked down below.