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Reviewed: Feb. 24, 2008

These were wonderful made with the ingredients just as listed! I did add frozen blueberries prior to cooking and they turned out great!

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Blaize


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Reviewed: Jan. 31, 2008

When I was a little girl, my aunt used to take me for tea and crumpets in the Victoria hotel, and wow is this ever close to what they made, give it a try.mmm

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I can't believe this is the ONLY recipe for crumpets on Allrecipes! (as of 1/25/08) But it ROCKS!! I followed the recipe to the T, and my crumpets came out perfect! Thank you for posting it!! OUTSTANDING!

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K. Canon


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Reviewed: Jan. 11, 2008

Ok... But missing something. Also took longer than 7 minutes to cook at the right heat without burning the bottoms.

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POWDERPRINCESS57


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Reviewed: Dec. 4, 2007

I'm rating this a 4 star because I don't want to discourage someone from trying it for themselves. I made these and they were not at all like the crumpets I remember my Grandpa making. His were so delish, and these were, well these were really awful. I'm rating them a 3 because it could be because my yeast was bad. WHO knows! It could have been user error, not the recipe.

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zoesmom

	Cooking Level: Expert Home Town: Stillwater, Oklahoma, USA Living In: Deridder, Louisiana, USA
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Reviewed: Sep. 29, 2007

These were delicious! Light, tender, just the right density. I did adjust the recipe... adjustments as follows: I doubled the recipe, and used approximately 3 tsp of yeast total. Then I added a little bit of honey and some cinnamon and nutmeg. I allowed the batter to proof for an hour, then stirred it and allowed it a second proof. I used a cast-iron skillet on very low gas stovetop heat (slowed the cooking time, but made for fluffier crumpets). I would say it took 10-15 minutes on the first side and 6 or 7 minutes on the flipside. I also had 3 1/2 inch diameter crumpet molds and used 1/3 to 1/2 cup of batter in each. This resulted in a yield of 9 crumpets. The tricky part was not deflating the batter in moving it from bowl to skillet...but with a slower cooking time, it wasn't a big deal.

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mica


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Reviewed: May 23, 2007

These were terrible. Too bread-like and doughy. Not the light, fluffy crumpet I was craving. They were more like a yeasty pancake than a crumpet. I won't even waste my time trying again. Which saddens me.

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canadian_


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Reviewed: Oct. 15, 2006

I printed out this recipe last night & so far my husband has made me make 3 whole batches!!! I did use bread flour instead of all-purp & used 1 1/2 cups of it, as an epicurean website suggested... FAB!!! Fun, too! Messy & gloopy, I think I'll use 1 1/4 cups instead. Now, I'm looking at peach cans & cookie cutters with CRUMPETS in mind! (I used circular cookie cutters, mason jar rings, and pancake pattern shapes. The kids fight over who gets the heart shaped one! *Oh, split these, too. Cut them with a bread knife & toast them, top w/ oodles & oodles of butter & jam!!! Tea-time in Minnesota will never be the same for this family!!! Thank you for the recipe, dear lady.

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MrsWifey/Mommy

	Cooking Level: Expert Home Town: Guelph, Ontario, Canada Living In: Duluth, Minnesota, USA
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