Learn how to make these easy English crumpets for afternoon tea, breakfast, or brunch. Enjoy a relaxing cup of tea and homemade crumpets with either sweet or savory toppings. You can even use crumpets instead of English muffins in a breakfast sandwich!
- 2 cups all-purpose flour (225g)
- 2 cups bread flour (225g)
- 4 1/2 teaspoons fast-action yeast (14g)
- 2 cups whole milk (500 ml)
- 2 teaspoons granulated sugar
- 2/3 cup water (150 ml)
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- Butter, for greasing
- Olive oil, for greasing
Making the Crumpet Batter (10 minutes + 1 hour proving)
- Pour the two flours into a large mixing bowl and add the yeast.
- Warm the milk to 115 F, then stir in the sugar until dissolved.
- Add the milk to the flour and beat vigorously with a spoon until the mixture is quite stretchy and smooth, about 3-5 minutes.
- Cover the bowl tightly with plastic wrap and let it prove in a warm place until the dough has fully risen and started to fall back. This will take at least 1 to 1 1/2 hours.
Finishing the Crumpet Batter (5 minutes + 20 minutes proving)
- Once the crumpet batter has proved, warm the water to 115 F, then dissolve the salt and baking soda in the water.
- Gradually mix all the water into the crumpet batter, then cover the bowl with plastic wrap or a tea towel and let the mixture sit for 20 minutes. Bubbles should form on the surface of the batter.
- While the batter is resting, lightly butter four 3 1/2-inch (9 cm) crumpet rings and pull out a 10-inch cast iron skillet.
Cooking the Crumpets (30 minutes: 9 minutes per batch)
- Heat the cast iron skillet over medium heat heat for a minute or two, then turn down the heat to medium low. Lightly brush the skillet with olive oil.
- Place a crumpet ring in one corner of the skillet and spread 3-4 tablespoons of batter inside the ring, filling it about halfway. If the batter runs out from under the ring, add a little more flour to the batter, but if the batter doesn't form holes after a couple minutes of cooking, add a little more water to the batter. Once the batter is a good consistency, repeat with the other three crumpet rings.
- Cook the crumpets until the edges are set and holes have formed in the top (about 7-8 minutes), then gently remove the crumpet ring with a pair of tongs. The underside of the crumpet should be a rich golden brown.
- Flip over the crumpets and cook briefly on the other side until it's a nice golden brown, about 1-2 minutes. Place the cooked crumpets on a cooling rack and cover with a tea towel to keep them warm.
- Lightly grease the pan again, then continue to cook the crumpets in batches of four until all the batter is gone. Serve the crumpets immediately with butter and jam, or allow to cool and toast later.
- Make sure the milk and water aren't hotter than 115 F, as temperatures hotter than this can kill the yeast.
- Don't want to stir the batter by hand? Use a stand mixer to do the hard work.
- Be careful not to overfill the crumpet rings, since the batter will overflow the rings, creating an unattractive crumpet.
- Keep heat on medium to medium-low, or the crumpets will burn before they are cooked through.
- Put cooked crumpets on a wire rack to keep them from getting soggy.
- Category: Bread
- Method: Stovetop
- Cuisine: British
Keywords: crumpets, easy crumpet recipe, how to make crumpets