Classic 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. I didn’t like them. 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.

The rings are greased and set in a skillet to warm. Then the crumpet batter is spooned into the rings. They cook in the rings, right in the skillet. This helps them to keep their shape and to rise nice and high.


 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 20 crumpets. Serve split and topped with jam or preserves and Devonshire clotted cream. You can make a mock version of clotted cream- recipe follows.

* I don’t normally use skim milk in cooking, but this recipe calls for it. You can reconstitute non fat dry milk for this recipe.

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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