Homemade Crumpets



I love crumpets when I make them myself. They are a cross between a pancake and an English muffin. Crumpets should be moist, soft and light. The ones I’ve tried from the grocery store are heavy and dry. If the only crumpets you have ever tried were from the store, you probably don’t like them either. I think if you make your own, you will be surprised at just how tasty crumpets can be. I’d suggest serving them with jam and clotted cream. You will need crumpet rings to cook them in. Crumpet rings and English muffin rings (they are pretty much the same thing), can be purchased online and in some specialty cooking supply stores. Many years ago my father made some for me from cans. We saved cans from things like canned tomatoes or corn. He cut off the lids on both sides and then cut the cans to about 1 1/2 inches in height. There is a rough edge, so I am always very careful when handling them. Buying them is probably a better idea.


 2 c. skim milk, scalded

3 c. flour

1 t. salt

1 package active dry yeast

¼ c. warm water

¼ c. butter, melted

Cool milk to lukewarm, then stir in flour and salt, beating until smooth. In small bowl place water and sprinkle over with the yeast. Let stand 5 minutes until bubbly. Stir in butter then add this to the flour mixture, beating well. Cover and let rise in a warm place until doubled in bulk, about 1 hour. Grease 2 ½ inch muffin rings, or use 3 ½ oz. tuna fish cans and place in a hot, lightly greased skillet. Spoon 2 tablespoonfuls of batter into each ring, reduce heat to low and cook crumpets 12 minutes per side. Remove from rings and set aside to cool. Repeat procedure with remaining batter. Makes about 32 crumpets. Serve split and topped with jam or preserves and Devonshire clotted cream. You can make a mock version of clotted cream- recipe follows.


Mock Clotted Cream

1 c. whipping cream

¼ c. sour cream

Just beat together whipping cream and sour cream until soft peaks form.


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