Reviewed: Apr. 20, 2012

I'm going to have to practice a bit I think. I didn't realize you aren't supposed to deflate the dough, as that is mostly written in the reviews. I ended up whipping in an additional 1/4 cup of water before I poured them into my metal egg-rings, and I did it by 1/4 cupfuls rather than 3 tbsps. I also used whole wheat white flour and added some vital wheat gluten. They still came out decent enough for a first try where I screwed up a few things. They were crumpet taste and consistency, but I had just a couple bubbles on top, and got an english muffin nooks-and-crannies type inside when I cut one open. I also just used 1 tbsp of butter, and sprayed the rings and skillet with PAM. I found I could easily remove the rings after about 3 minutes. I think I'll give this another try, but I will make sure not to deflate the dough, and to add extra water in the BEGINNING of the recipe rather than the end! I'll re-rate and review accordingly.

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Reviewer:

Lulu

Cooking Level: Intermediate

Reviewed: Mar. 13, 2012

Brilliant Recipe! Tried it this morning. No changes necessary. Enjoy! :)

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Reviewer:

Happy Baker

Reviewed: Feb. 15, 2012

I made these this morning for my fiance and I and they were wonderful. They were gone before I knew it. Will have to make a double bathc next time and have tea instead of coffee. Thank you for such an easy, quick and wonderful recipe.

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Reviewer:

angelcat

Reviewed: Jan. 22, 2012

I have only ever had commercially-made crumpets and these don't have much in common with those. They are very good though and the recipe worked perfectly for me. They were light as air. Low heat gave me stark white crumpets, so I made the second four on medium and they looked nicer. I used wide-mouth mason rings and didn't need all the butter.

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Reviewer:

northspruce

Reviewed: Jan. 4, 2012

I made crumpets before and they didn't turn out that well. I came across this recipe and thought I would give it a go again. Glad I did because they are delicious! I spread some gooseberry preserves!!

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Reviewer:

ali.mar.car

Reviewed: Nov. 8, 2011

I am throwing my daughter a Tea Party for her Birthday next week. I thought these would be wonderful appetizers for her friends. Thank GOODNESS I tried it out before serving them at her party. They were thick and dense. Not at all bubbly like I thought they were supposed to be. They didn't even taste good. I will have to try again with another recipe because these are not even close to being good enough to serve at a party.

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Reviewer:

Miliani

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Living In: Huachuca City, Arizona, USA

Reviewed: Oct. 19, 2011

This is my first time ever rating a recipe but I just could not resist on this one. My whole family of 4 went crazy over these. I too had to add just a bit of water to the recipe and I only used 1 tbs of butter in the batter. Also I used 1 tsp of yeast which was enough in my opinion. I was so curious after the wonderful reviews that I read so I made 4 recipes and spent quite a bit of time cooking them. I have one suggestion after some trial and error. when the crumpets are cooking in a mason jar ring, remove the ring when you start to see the bubbles rise..don't wait till they are also dull in appearance. Then allow them to cook a while longer till they are dull. This makes it much easier to get the ring off in my opinion. I have plenty to freeze now and I will be making them again real soon I am sure:)

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Reviewer:

hancosa

Cooking Level: Intermediate

Reviewed: Oct. 4, 2011

These taste amazing. I had to add more milk (about double) to get a thin enough consistency for my liking. That was the only change I made. However, I was frustrated with the fact that the recipe states the crumpets are ready in 25 minutes, when it takes at least 45 minutes for the batter to rise. Plan on over an hour from start to finish... not 25 minutes, as stated. Some reviewers didn't know what to do with the extra 3 tablespoons of butter. That's what I cooked the crumpets in. Yup, they fried in butter, and they were fantastic.

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Reviewer:

WHIRLEDPEAS

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Cooking Level: Intermediate

Home Town: Chicago Ridge, Illinois, USA

Living In: Lakewood, Colorado, USA

Reviewed: Oct. 3, 2011

This recipe is like an English muffin. Look on the Australian Woman's Weekly website for a proper image of a crumpet. They are toasted as is, without slicing. I modified the recipe until I got it right. Ingredients should be 1 tblspn yeast, one tspn baking powder, and a little more than half a cup of milk.Put the yeast, sugar, water mixture in a warm place for 10 minutes until it develops a foamy head before mixing with the other ingredients. The batter should be bubbly when poured into the egg rings. If you have a Wolfgang Puck griddle, about 300 degrees is right. I also sifted the dry ingredients into one bowl and whisked the wet in another before mixing.

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Reviewer:

Annie Sydney

Reviewed: Aug. 27, 2011

This is a great comfort food with a cup of tea. I enjoyed eating it on a stormy day while reading a book. I was able to substitute gluten free flour without a problem. DELICIOUS!!!

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