Recipe by Ginger
"Homemade crumpets are delicious served with butter, jam or...Marmite®!"
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quick-rise instant yeast
1 1/4 cups
warm water (112 to 118 degrees F/44 to 48 degrees C)
1 1/4 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
Perfect!! Just like my Grandmother from Scarborough used to make. I used electric grill pan. Very easy. Thank you Ginger
These were horrible. Like eating raw bread dough that is slightly browned on the outside.
These were okay. Turned out very doughy. I tried different cooking temperatures, but it did not seem to make a difference. I think that I may play with this recipe a little bit to see if I can get the right consistency. Thanks for posting.
Obviously Jinx didn't cook em properly... indeed they do take some practice to get it just right. Just made my 3rd batch & they are wonderful. And considering how expensive store bought crumpets are... these are a bargain as well ! ! !
I think my mistake was not realizing Instant Yeast is not the same thing as Active Dry yeast. With active dry they turned out doughy no matter how long/slow they were cooked or whether we flipped them or not.
I am making them right now! Had a little taste test with butter only. Very good!!! My son is doing a project on England, so we are making these and English tea for his class. I know they will love it.
Ok. How did you get them not to be doughy???
These were the badgers nadgers. I added a little more flour, put the yeast (active dry) in the liquids for 5mins and then sifted in the dry ingredients. Other than that I followed it. Oh except that I make the size of the frying pan - bigger the better I say!!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 7
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