Crumpets are a seasonal delicacy in England, sold only during the cold months from September to April.
Ingredients
- 1 teaspoon active dry yeast
- 1 teaspoon sugar
- 1/4 cup warm water
- 1/3 cup milk
- 1 egg, lightly beaten
- 4 tablespoons (1/2 stick) butter, melted
- 1 cup all-purpose unsifted flour
- 1/2 teaspoon salt
Having Tea
makes 6
Directions
Mix the yeast with the sugar; then add the water and let stand for about 5 minutes until foamy. Stir in the milk, egg, and 1 tablespoon of the butter. Add the flour and salt: Mix until well blended, cover with a damp towel, and let stand in a warm place until almost doubled (about 45 minutes).
Brush the insides of four 3~inch fIan rings’ (or tuna fish cans with both ends removed) and the bottom of a heavy frying pan or griddle with melted butter.
Over medium low heat, heat the rings in the pan and then place about 2 tablespoons of batter into each. Cook for 7 minutes, or until holes appear and the tops are dry. Then remove the rings and turn the crumpets to brown them lightly on the other side (about 2 minutes). Repeat the process with the remaining batter. Crumpets are best served warm, but can also be cooled on a wire rack and toasted just before serving.