Best 7 Englishscottish Crumpets Recipes

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Indulge in a culinary journey to the heart of British tradition with our collection of crumpet recipes. These soft, spongy griddle cakes have captivated taste buds for centuries, and we bring you a diverse range of recipes to tantalize your palate. From classic English crumpets to the distinctive Scottish variety, each recipe promises a unique experience. Whether you prefer them simply toasted with butter or adorned with your favorite toppings, these crumpets are sure to become a beloved addition to your breakfast or teatime spread. Discover the art of crafting these delectable treats with our easy-to-follow instructions and helpful tips. Get ready to savor the delightful combination of crispy exteriors and fluffy interiors that make crumpets an enduring British favorite.

Check out the recipes below so you can choose the best recipe for yourself!

CRUMPETS



Crumpets image

My local grocery store quit selling crumpets, so I decided to try my hand at making my own! These are a nice alternative to English muffins. To serve, toast the crumpets whole and spread with butter, honey, jelly, or your favorite topping.

Provided by Tracy_V

Categories     Bread     Yeast Bread Recipes

Time 1h50m

Yield 12

Number Of Ingredients 10

2 teaspoons active dry yeast
1 teaspoon white sugar
2 ¾ cups warm water, divided
3 cups all-purpose flour
2 tablespoons dry milk powder
1 ½ teaspoons salt
2 tablespoons water
1 teaspoon baking soda
cooking spray
Crumpet rings

Steps:

  • Dissolve yeast and sugar in 1 cup of warm water. Let stand until foamy, about 10 minutes.
  • Meanwhile, mix flour, milk powder, and salt together in a large bowl. Make a well in the middle. Add the yeast mixture and remaining 1 3/4 cups warm water. Mix well with a wooden spoon until dough is the consistency of cake or waffle batter. Cover with plastic wrap and let stand in a warm spot until bubbly, about 1 hour.
  • Combine 2 tablespoons water and baking soda in a small bowl. Mix into the batter. Let stand for 15 minutes.
  • Heat a cast iron griddle or nonstick pan over medium heat. Lightly grease the griddle and inside of the crumpet rings with cooking spray. Arrange the rings on the griddle.
  • Fill crumpet rings 2/3 of the way with batter. Cook until tops are covered in bubbles and starting to look dry, 5 to 8 minutes. Carefully lift up crumpet rings, flip the crumpets, and cook until second side is lightly browned, 1 to 2 minutes. Turn heat down if crumpet is overly dark or still raw in the middle.

Nutrition Facts : Calories 121.7 calories, Carbohydrate 25.1 g, Cholesterol 0.2 mg, Fat 0.4 g, Fiber 1 g, Protein 3.9 g, SaturatedFat 0.1 g, Sodium 404.8 mg, Sugar 1.1 g

ENGLISH CRUMPETS



English Crumpets image

Homemade crumpets are delicious served with butter, jam or...Marmite®!

Provided by Ginger

Categories     Bread     Yeast Bread Recipes

Time 1h40m

Yield 12

Number Of Ingredients 9

2 cups all-purpose flour
2 tablespoons all-purpose flour
2 teaspoons quick-rise instant yeast
1 teaspoon white sugar
½ teaspoon salt
1 ¼ cups warm water (112 to 118 degrees F/44 to 48 degrees C)
1 ¼ cups warm milk (112 to 118 degrees F/44 to 48 degrees C)
4 3-inch metal cookie cutters with open tops or crumpet molds
cooking spray

Steps:

  • Whisk 2 cups plus 2 tablespoons flour, yeast, sugar, and salt in a large mixing bowl. Combine water and milk in a separate bowl and quickly whisk the milk mixture into the dry ingredients until batter is thick and smooth. Cover with a towel and let rise in a warm place until spongy, about 1 hour. Stir dough to reduce sponginess.
  • Place a rack into the oven and preheat to 150 degrees F (65 degrees C).
  • Spray a skillet and round metal open-top cookie cutters or crumpet molds with cooking spray. Heat skillet over medium-low heat, place the metal cutters or molds into the skillet, and let the molds heat up. Spoon batter into the molds, filling them about halfway. Let the crumpets cook until the bottoms are browned, the tops appear nearly dry, and popped bubbles appear on top, about 5 minutes.
  • Use tongs to lift molds out of the pan; remove molds from the crumpets. Flip and return crumpets to skillet to cook the other sides until browned, 1 to 2 more minutes. Repeat with remaining dough. Keep cooked crumpets warm on rack in the preheated oven while you cook remaining crumpets.

Nutrition Facts : Calories 96.8 calories, Carbohydrate 18.7 g, Cholesterol 2 mg, Fat 0.8 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 0.4 g, Sodium 108.8 mg, Sugar 1.6 g

SCOTTISH CRUMPETS



SCOTTISH CRUMPETS image

This is another delicious recipe from Traditional Scottish Cookery, and it is very popular in the Grampian Mountains region of Scotland. The Scottish crumpet is thinner and wider than the traditional English crumpet. Photo: Darren Stone, Times Colonist

Provided by Ellen Bales

Categories     Other Breads

Time 20m

Number Of Ingredients 9

2 Tbsp caster (superfine) sugar
1 egg
3/4 c milk
1 c all purpose flour
1 pinch salt
3/4 tsp cream of tartar
1/2 tsp baking soda
shortening or cooking spray
butter for serving

Steps:

  • 1. In a large bowl, whisk the sugar and egg until thickened and pale in color. Stir in 2/3 cup of the milk until well blended.
  • 2. Add the flour, salt, and cream of tartar and blend until smooth.
  • 3. Mix the baking soda with the remaining milk and stir into the mixture.
  • 4. Heat a greased griddle or heavy, large skillet. Add large spoonfuls of the batter and cook over medium heat until golden brown on the bottom and bubbles are forming and bursting on top, much like pancakes.
  • 5. Turn and cook the other side; transfer to paper towels until all are cooked. Serve with butter and/or the jam of your choice.

TRADITIONAL ENGLISH CRUMPETS



Traditional English Crumpets image

No afternoon tea is complete without delicious English crumpets slathered in butter. Luckily, they are easy to make at home.

Provided by Elaine Lemm

Categories     Breakfast     Brunch     Snack     Bread

Time 2h19m

Number Of Ingredients 9

1 1/2 cups milk
3 1/2 cups all-purpose flour
2 teaspoons granulated sugar
1 1/4 teaspoons active dry yeast
1 1/2 cups water (lukewarm)
1 teaspoon table salt
1 teaspoon baking powder
Oil for the pan, or cooking spray
For serving: butter and jam

Steps:

  • Gather the ingredients.
  • Warm the milk in a saucepan. Make sure that it is warm but not boiling. Otherwise, it will kill the yeast.
  • Skim any film off of the top.
  • Whisk together the warmed milk, flour , sugar, and yeast in a large bowl.
  • Once combined, add half the water and beat into the batter.
  • Continue to add more water until the batter is thick and smooth. Stop adding water once it reaches the consistency of thick cream.
  • Cover with plastic wrap and leave in a warm, draft-free place until doubled in size and foaming. This should take about 1 hour but can take up to 2 hours (keep an eye on it).
  • Whisk the salt and baking powder into the batter.
  • Heat a large heavy-duty non-stick skillet over medium to medium-high heat until hot but not smoking.
  • Moisten a paper towel with a little oil (alternatively, use cooking spray) and carefully grease the base of the pan and crumpet (or pastry) rings measuring approximately 3 inches wide by 1/2 inch tall.
  • Place 1 ring on the heated pan and pour in enough batter to fill just below the top of the ring, about 1/4 cup.
  • Cook for 5 minutes, until there are many tiny holes on the surface and the crumpet is setting around the edges.
  • Flip the crumpet over (in the ring) and cook until the crumpet is light brown and cooked through, about 3 minutes more.
  • Adjust the temperature as needed. Repeat with the remaining batter, greasing the pan in between each batch.
  • Rest the crumpets on a wire rack until cool.
  • To reheat, place crumpets in a toaster or directly on the center rack in a 350 F oven for about 5 minutes before serving.
  • Serve with lots of butter and jam .

Nutrition Facts : Calories 171 kcal, Carbohydrate 30 g, Cholesterol 5 mg, Fiber 1 g, Protein 5 g, SaturatedFat 1 g, Sodium 91 mg, Sugar 2 g, Fat 3 g, ServingSize 24 servings, UnsaturatedFat 0 g

SCOTTISH CRUMPETS



Scottish Crumpets image

These are very soft pancake-like treats but made larger (approx twice the size) and more thinly than pancakes. They can be spread with butter and/or jam and are traditionally rolled up before eating (although this adds nothing to the flavour).

Provided by byZula

Categories     Breads

Time 25m

Yield 12 crumpets

Number Of Ingredients 6

2 cups flour
2 tablespoons sugar
1 pinch salt
2 large eggs, separated
2 tablespoons butter, melted
3/4 pint milk

Steps:

  • Beat the egg yolks and blend in the sifted flour, sugar, salt. Then add in the melted butter and milk to make a thin batter about the consistency of thin cream.
  • Beat the egg whites to the soft peak stage and quickly add to the batter, folding with a knife or metal spoon.
  • Heat a lightly greased gridle or a heavy frying pan and pour in large spoonfuls of the batter. Each crumpet should spread thinly to about 4/5" in diameter and you may have to roll/rotate the pan to achieve this.
  • When the batter is brown underneath and slightly bubbly on top, turn and cook on the other side (if you are feeling adventurous you could try tossing them). Best eaten when warm.

Nutrition Facts : Calories 132.7, Fat 4.1, SaturatedFat 2.2, Cholesterol 44.6, Sodium 53.6, Carbohydrate 19.5, Fiber 0.6, Sugar 2.2, Protein 4.2

CRUMPETS



Crumpets image

Make your own fluffy homemade crumpets for your next brunch. These golden brown buttery treats are well worth the effort and are delicious with melted cheese

Provided by Member recipe by campodifragole

Categories     Breakfast, Brunch

Time 1h5m

Yield Makes 10-12

Number Of Ingredients 9

2 ½tsp dried yeast
240ml warm milk
2 tbsp unsalted butter, melted
2tsp sea salt
2tsp caster sugar
470g plain flour
½ tsp baking powder dissolved in 60ml warm water
vegetable oil, to grease
butter or cheese, to serve

Steps:

  • In a bowl stir together the yeast and 240ml warm water and let it stand for 5-10 mins. Add the warm milk, butter, salt and sugar. Add the flour and stir until the batter becomes smooth. Let stand for 30 mins.
  • Stir in the baking powder dissolved in water, leave to rise for 20-30 mins.
  • Grease a heavy-based frying pan with a little vegetable oil and heat over medium-low heat. Lightly grease 4 x 9cm diameter crumpet rings. Spoon batter into the rings so it comes halfway up the sides. Reduce heat to low, cover with an upturned deep frying pan to give the crumpets space to rise. Cook until the tops look dry, about 10-12 mins.
  • Flip them over and cook for 5 mins until golden and firm. Repeat with the remaining batter. Serve toasted with butter or with cheese melted under the grill.

Nutrition Facts : Calories 190 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.9 milligram of sodium

OLD FASHIONED HOME-MADE ENGLISH CRUMPETS FOR TEA-TIME



Old Fashioned Home-Made English Crumpets for Tea-Time image

MUCH better than shop bought crumpets, these are easy to make and are a rewarding and comforting meal for breakfast, tea or supper. Crumpets, pikelets, Scotch pancakes and English muffins: all traditional British tea-time treats but what's the difference? That's a good question! They're all cooked on a griddle or bakestone (a heavy-based frying-pan can be used as an alternative) but crumpets and muffins are both yeast-based. To make crumpets, you need egg rings (available from kitchen or hardware shops) or, if you can get them, special crumpet rings, and they need to be well-greased. More about crumpets: crumpets are flattened round breads which are cooked on a griddle or in a skillet. They are closely associated with English society and culture, and are sometimes confused with English muffins. Although the crumpet and the English muffin share some characteristics, the two foods are in fact very different. Classic crumpets have a smooth round bottom, and a top riddled with small holes. They are served fresh from the griddle or toasted, and can be topped with cheese, bacon, honey, jam or clotted cream - although butter is the traditional crumpet topping. Crumpets are never split, unlike English muffins, and they have a slightly spongy texture which absorbs butter remarkably well. The concept of toasting crumpets over a fire is often associated with companionable rainy days in British fiction. For people who are still confused about the differences between crumpets and English muffins, remember that crumpets have a holey top, they are not split, and they are far less "bready" than English muffins tend to be. It is believed that the English muffin may have been invented by someone who was trying to replicate the crumpet, which explains the commonalities between the two. The recipes for English muffins and crumpets are also very different, with crumpets being made from batter and English muffins being made from a dough. Because crumpets are made from a batter, they must be cooked in metal rings called crumpet rings or they will lose their shape.

Provided by French Tart

Categories     Yeast Breads

Time 1h30m

Yield 18 Crumpets, 18 serving(s)

Number Of Ingredients 8

450 g strong plain flour, sifted (1lb)
1/2 teaspoon salt
1 teaspoon sugar
2 teaspoons fast-rising active dry yeast (1x7g sachet)
300 ml warm milk (1/2 pint)
300 ml warm water (1/2 pint)
1/2 teaspoon bicarbonate of soda
vegetable oil

Steps:

  • Note - you will need 4 crumpet rings, or egg rings or 7.5cm (3in) plain pastry cutters, greased.
  • Place the flour and salt into a large bowl and stir in the sugar and yeast making a well in the centre. Pour in the warm milk and water and mix to give quite a thick batter. Beat well until completely combined and cover with a tea towel or cling film.
  • Leave in a warm place to rise for about an hour until it's a light, spongy texture. Stir well to knock out any air, add the bicarbonate of soda and pour into a large jug - mix well and allow to stand for a further 30 minutes.
  • Heat a non-stick frying pan, or a greased griddle, over a very low heat with a drop of oil or butter. Wipe the pan with kitchen paper to remove excess oil/butter. Sit the greased crumpet rings in the pan and leave to heat up for a couple of minutes.
  • Pour in enough mixture to fill the rings just over halfway up the sides. Leave to cook until lots of small holes appear on the surface and the batter has just dried out. This will take about 8-10 minutes.
  • Remove the rings and turn over the crumpets to cook for a further minute or two on the other side. Sit the first batch of crumpets on a wire rack whilst continuing to cook the remaining crumpets.
  • Serve the crumpets warm, generously buttered. If you are making crumpets in advance, then reheat them by toasting lightly on both sides before serving. (Prep time includes rising time for the yeast dough.).

Tips:

  • Use fresh, good-quality ingredients for the best results.
  • Make sure the water is lukewarm (about 110°F/43°C) before adding the yeast. If the water is too hot, it will kill the yeast and the crumpets won't rise.
  • Let the batter rest for at least 30 minutes before cooking. This will allow the yeast to activate and the batter to rise.
  • Don't over-mix the batter. Over-mixing will make the crumpets tough.
  • Cook the crumpets over medium-low heat. If the heat is too high, the crumpets will burn on the outside before they're cooked through in the middle.
  • Flip the crumpets only once. Flipping them too often will make them tough.
  • Serve the crumpets warm with your favorite toppings, such as butter, jam, or honey.

Conclusion:

English and Scottish crumpets are a delicious and versatile breakfast food. They're easy to make and can be enjoyed with a variety of toppings. Whether you like them plain or topped with your favorite spreads, crumpets are a great way to start your day.

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