Recipe by webmonkey
"These are a little like an English muffin, except a bit more dense and cake-like with a hint of sweetness. They are good eaten warm and soft, or you can let them sit out a bit for a more European crusty texture, then slice and toast them. Serve in the manner of biscuits or English muffins. Good for sandwiches, too! Especially good is an egg sandwich made with these."
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warm water (105 to115 degrees F/40 to 45 degrees C)
active dry yeast
2 1/4 cups
whole wheat flour
1 1/2 cups
milk at room temperature
5 3-inch round metal rings (such as wide-mouth canning jar rings)
These were great! We could hardly tell they were whole wheat! They were so easy to make that I will not be buying them premade anymore! Plus they are a lot cheaper to make. I used the round cookie cutters for the first ones but it was a big pain so after that I just poured them onto the skillet into as round of a shape as possible which was pretty easy to do because they don't really spread out. I also used almond milk instead of regular milk because that is all we have. You couldn't even tell. They tasted great plain, with butter, with jam, with eggs benedict and with a fried egg, bacon and cheese sandwich. I will be making these often!
Had these with soup for dinner.. yumyum. I had fresh rosemary so I added some. I'll make these again and maybe add just a tad more salt
Very good, I use these instead of English Muffins, only a few ingredients instead of all the stuff in the store bought ones. They store well in the freezer too!
This recipe was excellent and it allows for "wiggle room" with ingredients with is nice. I had to use almond milk because that is what I had on hand but everything else was per the recipe. These cooked up beautifully! Fluffy...dense and moist like an English muffin. So good with butter or, in my case, apple butter. I will make these again but I will experiment with quinoa flour (for more protein) and maybe cinnamon and cranberries. The only "trouble" I had was that I didn't have an electric griddle so I had to guage my temps on the stove top using a griddle pan. While they came out wonderully, I had to really watch them because if they stove heat is too high, it will brown too quickly and not cook through completely. With some trial and error I was able to figure out what worked on my stove. Lastly, I used both rings and "free form" and both came out great. I think size-wise, using only 2 tablespoons per crumpet worked for me. Advice if you are using rings, try to use ones with handles as they get pretty hot and can be awkward to pick up with an oven mitt.
These are wonderful and only about 80 calories. A great recipe for those using only whole wheat flour. Especially good if you freshly grind your own wheat berries.
* Percent Daily Values are based on a 2,000 calorie diet.
Whole Wheat Crumpets
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 8
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