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Recipe Detail Page
Tea Crumpets
Holiday 2010
Crumpets are a flatbread shaped in specially purchased rings but ordinary canning-jar rings shape crumpets very well. Use the 3 inch (8 cm) diameter rings for dainty crumpets. Crumpets are at their best when cooled and subsequently toasted to a crisp as needed. The English even have crumpet forks so the toasting can be done in front of the fire.
Makes 12 to 14 small crumpets
1 cup (250 mL) milk
1/2 cup (125 mL) cold tap water
1 egg
2 cups (500 mL) all-purpose flour
1 tbsp (15 mL) instant or bread machine yeast or 1 packet
1 tsp (5 mL) salt
1/4 tsp (1 mL) baking soda
3 tbsp (45 mL) peanut or other vegetable oil (for greasing pan)
1 Scald milk in a small saucepan over medium heat for 2 to 3 minutes or until very hot but not boiling. (Or place measure in microwave and microwave about 1 minute.) Add cold tap water; cool slightly until still warm, but not hot. Then beat in egg until well mixed.
2 Meanwhile stir flour with yeast, salt and baking soda. Pour in milk mixture. Beat with a spatula until well mixed. Cover bowl with plastic wrap; let dough rise until doubled and numerous bubbles are appearing on surface. Rising takes from 45 to 60 minutes depending on kitchen temperature.
3 Place a large heavy frying pan, preferably cast iron, over medium-low heat to get hot. Pour the oil into a small dish; fold a paper towel into sixths. Dip 1 corner of paper towel into oil; lightly rub on pan forming a slick. Using more oil, lightly grease four 3 inch (8 cm) canning rings. Lay canning rings in pan curled rim down (not bent-inward side that holds lid in place on canning jar).
4 When pan and rings are hot, measure 2 tbsp (25 mL) batter into each ring. If too thick to spread without help, stir a bit more water into dough. Cook 5 minutes or until the bottoms are lightly golden and numerous holes form on top. Remove ring with tongs; flip crumpet over and cook another 2 to 3 minutes. (TIP: If crumpet sticks to ring, just tap against side of pan while holding with tongs; crumpet promptly drops out.)
5 Cool on a rack. Adjust heat as needed and again oil pan occasionally during subsequent batches. Crumpets keep well at room temperature in a plastic bag for up to a day or freeze for up to 2 weeks.
6 To serve, toast crumpets until browned and crisp. Toast frozen crumpets directly from freezer. Serve with plenty of butter and a pot of strawberry jam.
Makes 12 to 14 small crumpets
