Homemade Crumpet Recipe

Cooked crumpets before spreading on the toppings.

This Crumpet Recipe helps you to make soft, golden, and bubbly crumpets from scratch that come together in one bowl using 6 ingredients!

Course Bread, Breakfast

Cuisine English

Prep Time 15

Cook Time 15

Resting Time 45

Total Time 1 15

Servings crumpets

Calories 106kcal

Author Samantha Pickthall

Equipment

3 crumpet rings non-stick, *see note one for substitute

Ingredients

1 1/2 cups (225g) all-purpose flour, scoop & leveled
1 tsp instant dried yeast
1 tsp granulated sugar
1/2 tsp baking soda
1/2 tsp salt
350 ml whole milk
Unsalted or salted butter, to grease and cook

US Customary - Metric

Instructions

Combine Dry Ingredients: In a large mixing bowl, add flour, yeast, sugar, baking soda, and salt. Whisk until well combined. Set aside.
Warm the Milk: In a small saucepan, pour in the milk and place it over low-medium heat until it’s warm to the touch, not scalding hot. Ensure it does not boil. If you have a thermometer, the milk should be at 55ºC/130ºF.
Mix Milk into Dry Ingredients: Pour the warm milk into the dry flour mixture. Using electric beaters, beat on medium speed for 1 minute, scraping down the sides as needed.
Rest the Batter: Cover the bowl with a tea towel or cling film and set aside in a warm place for 45 minutes. The batter will not double in size but bubbles will begin to form on top and throughout.
Prepare Crumpet Rings: Liberally grease 3 crumpet rings with butter and set them aside.
Heat the Pan: Add one heaping teaspoon of butter to a large non-stick skillet. Place it over medium-high heat and spread the melting butter over the base.
Position Crumpet Rings: Once the pan is hot, place the crumpet rings onto the base of the pan with the thicker part of the rim touching the pan.
Pour the Batter: Scoop 1/4 cup of batter and pour it into each ring, ensuring the batter levels out evenly. Use the back of a spoon to spread it out if necessary.
Cook Crumpets: Cook the crumpets on high-medium heat for 1 minute and 40 seconds until bubbles form and pop around the edges. Then reduce the heat to low-medium and continue cooking for 3-4 minutes until the tops look dry and set. The center might look wobbly but the surface should be dry.
Remove Rings and Flip: Turn the heat to low, gently remove the rings with tongs, and set them aside. Flip each crumpet with a spatula and cook on low heat for a further 20 seconds to seal the tops.
Finish and Serve: Flip the crumpets back over and transfer them from the skillet onto a plate or board. Repeat with the remaining batter, cooking in batches of three. This recipe makes 9 crumpets.
Serve: Serve the crumpets warm with your choice of toppings or cool them down completely and store them in an airtight container in the refrigerator for 2-3 days to enjoy later.

Video

Notes

1) Rings - no crumpet rings? Try using round metal egg rings or round metal cookie cutters. Preferably non-stick. You'll need to reduce the batter in each ring as these options aren't has high compared to crumpet rings.

2) Yeast - use instant yeast or active dry yeast. Not fresh yeast.

3) Baking soda - ensure it has not expired, otherwise, the crumpet holes will not develop. Read here how to check if your baking soda has not expired.

4) Warm milk - test the milk with your fingers or a food thermometer, it needs to be warm to the touch, not scalding hot. Do not let it bubble or boil.

5) Skillet heat - over medium-high heat at first so bubbles can develop. The batter should gently sizzle, not burn or smoke. Not hot enough and the batter will not form air bubbles. Too hot and the batter will burn and smoke will appear. Too cold and the batter will not cook.

6) Tongs - helpful to grab onto the side of the rings to release and remove them from the crumpets.

7) Gluten-free - try making gluten-free crumpets using plain all purpose gluten-free flour. This recipe has not been tested gluten-free.

8) Dairy-free - substitute the milk for almond milk or soy milk. Replace the butter with dairy-free cooking butter.

Nutrition