Springlike days. Wintry mix on the horizon. A spot of tea. Warm crumpets. Delicious.
First referenced in the 14th century, the “crompid cake” has evolved over the years into a soft, pancake-like biscuit with their characteristic pore-like texture perfect for fruity butter slowly melting on top.
Nestled within crumpet rings on a hot griddle, crumpets puff up within minutes to a comfy, pillowy texture. Cut them in half and toast the interior for a minute or two for an extra special treat.
Adapted from Bobby Flay’s latest release Brunch at Bobby’s for breakfast today and a snack tomorrow, I hope you find these as enticing as I did. Serve with Pippa’s Blackberry Butter, fresh blueberries, a warm cuppa tea and a Downton Abbey marathon for a truly British morning!
- 1 teaspoon melted butter
- 2 1/2 tablespoons lukewarm water
- 2 1/2 tablespoons milk
- 1/4 teaspoon active dry yeast
- 1/4 teaspoon granulated sugar
- 1/3 cup + 2 tablespoons all-purpose flour
- 1/8 teaspoon baking powder
- 1/2 teaspoon honey
- 1/16 teaspoon salt
- 1-2 tablespoons Canola Oil
- 2 (3") crumpet rings
- Melt the butter in a medium mixing bowl. Add the lukewarm water, yeast, sugar and set aside for 5 minutes to proof the yeast.
- Next add the remaining ingredients, stirring vigorously until the dough forms a ball and begins to pull away from the sides of the bowl. Cover with plastic wrap and set aside in a cool, dark place to rise for at least an hour until lightened and doubled in size.
- Heat the oil in a griddle over medium heat until bubbling. Swirl the crumpet rings in the oil to coat the edges. Divide the dough in half and fill each crumpet ring gently nudging the dough to the edges. Cook for 2-3 minutes until golden brown and the crumpets begin to puff up. Remove the crumpet ring, flip the crumpets over and bake 2-3 minutes longer!
- For an extra special treat, cut the crumpets in half and toast the centers! Yummy!
- Recipe yields 2 mini crumpets