Crumpets are traditionally served at breakfast and at afternoon tea. Accompany them with unsalted butter, syrups and your choice of jams, jellies or marmalades.
- Contributed by Catsrecipes Y-Group
- Source: The Cooking of the British Isles Cookbook
- Typed by: Susan
- makes about 10 crumpets
- 1 pkg. or cake of active dry or compressed yeast
- ½ tsp sugar
- 2 tbsp lukewarm water (110°F to 115°F)
- 1 cup all-purpose flour
- ½ tsp salt
- ½ cup milk
- 1 egg
- 5 tbsp butter cut into ½-inch bits
- To make traditional English crumpets, you will need five or six 3-inch round flan rings or open-topped cookie cutters. Substitute molds easily can be made, if necessary, by removing the tops and bottoms from five or six tin cans that are 3 inches in diameter and 1 to 2 inches tall, such as ordinary tuna cans.
- In a small, shallow bowl, sprinkle the yeast and sugar over the 2 tbsp of lukewarm water and let them stand for 2 or 3 minutes.
- Then stir them together to dissolve the yeast completely.
- Set the bowl in a warm, draft-free place, such as an unlighted oven, for 4 or 5 minutes, or until the yeast bubbles up and the mixture almost doubles in volume.
- Sift the flour and salt into a large mixing bowl and make a well in the center.
- Pour in the yeast mixture and the milk, and drop in the egg.
- Beat vigorously with a large spoon, then add 1 tbsp of the butter and beat until a smooth soft batter is formed.
- Drape a towel loosely over the bowl and set it aside in a warm draft-free place for about 1 hour, or until the batter has doubled in volume.
- In a small pan, clarify the remaining 4 tbsp of butter by melting it slowly without letting it brown.
- Skim off the surface foam and spoon the clear butter into a bowl, discarding the milky solids at the bottom of the pan.
- With a pastry brush, coat the bottom of a heavy 10- to 12-inch skillet and the inside surfaces of the flan rings or cookie cutters or cans with about half the clarified butter.
- Arrange the rings in the skillet and place the pan over moderate heat.
- For each crumpet, drop about 1 t of batter into each ring.
- The batter will immediately spread out and fill the ring.
- When the crumpets begin to bubble and their bottoms turn a light brown remove the rings.
- Turn the crumpets over with a wide spatula and cook for another minute or so to brown them on the other side.
- Transfer the crumpets to a heated serving plate and cover with foil to keep them warm while you coat the skillet and rings with the rest of the clarified butter and cook the remaining batter.
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