I made some crumpets on Friday. I started at 15:45 and, including the 90 mins + 30 minutes they had to rise in a warm place, they were finally finished at 19:15. My husband made me half a dozen stainless steel rings because I didn't have anything suitable to make them in. They turned out quite well, all things considering !

Attached Thumbnails

 

Can you share your recipe? I love crumpets!

What she said. Yummy. And the next trip to London is far, far away.

oooh, i do like a bit of crumpet if ya know what i mean darlin'

they look great! ok ok. whats the recipe then? do share please
peace

... no recipe .... you crumpet tease....

They look delicious!!

They look great

I couldn't stand it, had to riffle through my back-log of foodie mags and find a recipe.

450g/1pound of plain flour
1/4 teaspoon salt
1 teaspoon sugar
2 teaspoons/1x7g sachet of dried yeast
300mls/1/2 imperial pint of warm milk (hand hot)
300mls/1/2 imperial pint warm water (hand hot)
Vegetable oil or lard for frying.

Crumpet rings or 7.5cm/3" plain pastry rings. Attention: metal ones as these are going on to a frying pan or griddle.

Mix together the sifted flour, salt, yeast and sugar in a large mixing bowl.
Pour in the warm liquids, stir to give a thick batter. Beat well until completely mixed then cover with a tea towel or cling film.
Leave in a warm place to rise for about an hour until a light, spongy texture.
Stir again, then pour into a large jug.
Heat a large frying pan or griddle, grease with a drop of oil or lard. Place the greased rings onto the griddle and allow to heat for a couple of minutes.
Pour in enough mixture to fill the rings to just over halfway up the sides. Leave to cook until loads of small holes appear on the surface and the batter has just dried out (approx 8 mins).
Remove the rings and turn the crumpets over to cook for another minute or two.

Eat whilst still warm and spread with loads of butter!

Sorry all, I had to go to France for a couple of days.
Anjela's recipe is more or less what I have, except my recipe called for one tablespoonful of oil to be added to the mixture and the mixing was in a different order.
Just a couple of tips:

- Try to find round rings, not wavy ones. Butter them well. My husband made me some rings from sheet stainless steel (aircraft quality from leftover metal from the Swiss FA-18 project, so they're valuable things, haha) which he cut and rolled using a machine.
- The rings I used are about 2.5 cm high (an inch) and they needed a good half inch of batter in them.
- Make as many crumpets as you can at a time. If necessary, get two frying pans on the go, one for the mixture in the rings, the other for doing the second side when they've been taken out of the rings.
- Don't burn your fingers taking them out of the rings to turn them over - have a couple of oven gloves or thick tea-towels at the ready. Steel rings get very hot!
- After putting mixture in the rings, keep the mixture slightly warm by returning the bowl of mixture to a warm place (e.g. an oven with the door slightly open, at 50° C). It doesn't stay bubbly all that long.
- Make sure the top is completely dry before removing the ring and turning a crumpet over otherwise it flattens.
- Go easy on the salt. Rather less than more. The salt tends to be amplified by the rest of the ingredients.

Mmmmm CRUMPET!!! I miss crumpets so much.

If you don't have a spare 40CHF to buy proper crumpet rings or a handyman about the house, I found that washed pineapple tins with the paper and both lids removed do the trick.

Fresh yeast comes up nicer and bubblier too

I made some to impress my German hubby, and he didn't like them! "Too buttery", he says.

Puddy

"Made my own crumpets..." do what?

me too. esp. covered in chocolate!

yummy! strangely enough, I never thought to MAKE crumpets.
I did some research, and you can find similar rings for cooking eggs; so I guess now I know what I am going to look for shortly.
I feel that this recipe, with some excellent swiss butter, will be responsible for alas a couple more pounds...

I'll take half a dozen .............mmmmmmmmmmmh !

Pictures I want pictures!

I use egg rings I bought from Migros. They are too deep so you have to be careful turning the crumpets over and making sure they are cooked but works well.
Easy to make them as well.

I'll add that I just found at Migros a set of nested cookie cutters in round shape for 8.90, they look perfect for making crumpets of different sizes. Shall let you know how well they work.

Thanks for the tip, Lilith ...and 8.90CHF certainly won't break the bank.

Looking forward to hearing how well they turn out!

Puddy

Ok, just finished a batch.
Works well - lovely hot (not sure how many will get to cool down ) - the rings works nicely, different sizes is a nice touch.
hints:
- keep the heat quite low: they need the time to dry inside. on my cooker, level 2 out of 6 is good
- butter or oil slightly the rings - and the pan each time you put in a new batch
- don't try to pry the rings off before turning. Turn the whole thing with a flat spatula, then push gently down the solid part and remove the ring.
- remember the rings are hot, so handle with care.

My other half calls them Pikelets and swears that crumpets are just offtake of these because they originated from the West Midlands

http://en.wikipedia.org/wiki/Pikelet