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Carolyn P.
June 18, 2017
After almost 3 hours these look and taste nothing like a crumpet. What a waste of time.
M L.
January 1, 2017
Made these and they turned out great! Well worth the effort. Only thing I did different was added 1 tsp sugar to the warm water & yeast and let sit a few minutes before adding the other ingredients. This recipe made 27 crumpets which I will freeze most of for toasting later.
Felicity B.
April 14, 2014
If you live in the U.S.A. you can buy crumpets at Trader Joe's. They are as good as any you can buy in the U.K., but not as good as home made ones.
beejay45
April 11, 2014
Are crumpets what you use with clotted cream and jam, or is that scones. Because these look like they'd be delish with CC&J.
Thanks for the recipe and showing how really easily these can be made.
Thanks for the recipe and showing how really easily these can be made.
Brian A.
April 11, 2014
Would tend to eat clotted cream with scones but can't see any reason why you wouldn't put jam on them. Come to think of it I have put crunchy peanut butter and salami (not at the same time :)) on them too.
Angela C.
April 10, 2014
Do you have any suggestions for finishing these if I don't have chef rings?
Izy H.
April 10, 2014
You can use a tuna can! Remove the top and bottom of a tuna can using a can opener. Remove the label and rinse the can thoroughly.Dry it off then use it like you would the chef's rings. Otherwise simply shaped, metal cookie cutters will work if they're deep enough.
Rosanne M.
April 10, 2014
Can you explain why baking powder and baking soda are included in the recipe since there is yeast as well?
Izy H.
April 10, 2014
The yeast is what gives the crumpets flavour and some rising power. The baking powder and baking soda are added to lift the batter even more and create the tunnels and holes in the crumpets.
Rebeccah
April 9, 2014
Hi Izy,
As a Brit crumpets are in my blood, I adore them. Do you know how I could make them dairy free? Do you think they would work with soy/rice/almond milk or is something else better all together?
Has anyone else experimented with this?
Thanks!
As a Brit crumpets are in my blood, I adore them. Do you know how I could make them dairy free? Do you think they would work with soy/rice/almond milk or is something else better all together?
Has anyone else experimented with this?
Thanks!
Izy H.
April 10, 2014
Hi Rebeccah,
I'm not sure about soy or rice milk because I've never used them but I think that almond milk would be fine in this recipe!
I'm not sure about soy or rice milk because I've never used them but I think that almond milk would be fine in this recipe!
Alice
April 9, 2014
Do you think this could be made with gluten-free flour mix? Just love a good crumpet but trying to go gluten free... :)
Izy H.
April 9, 2014
I've never worked with gluten-free flour mixes and I know that different brands are made up of different flours so I can't really advise too much about it, sorry! If you've had success substituting a certain mix for flour with other yeasted recipes then it may work. The crumpet batter is sort of like a pancake batter so I guess that it is possible that it'd work if you'd had success using the gluten-free mix for pancake recipes.
Teri
April 9, 2014
The June 2014 issue of Cooks Illustrated has a longish article about making a yeasted pizza dough with gluten-free flour mixes. Lots of helpful information about reasons why things work or not, and types of gluten-free flours available.
Fairmount_market
April 5, 2014
Could this recipe be adjusted so that the first rising happens overnight in a refrigerator? That would be very convenient for making fresh crumpets for breakfast.
Steven M.
April 10, 2014
I've done this many of times (I'm a crumpet fiend) and the results work very very well -- in fact, I'd say even better because of the slow fermentation/retardation you get a ton of extra flavor. Just make sure to let it come up to temp. again (1 hour) before continuing ...
Austin
April 4, 2014
At what stage do you use the boiling water?
I can't wait to try this recipe out this weekend!
I can't wait to try this recipe out this weekend!
Izy H.
April 4, 2014
you mix the water with the baking powder and soda, then mix that into the batter just before cooking it.
Austin
April 4, 2014
Thanks for the clarification - I guess I was confused as to why the recipe called for a 1/4 cup of boiling water as well as an additional 1 tablespoon of boiling water. Is the total amount you mix with the baking soda and power 1/4 + 1Tbsp of boiling water?
Thanks.
Thanks.
Izy H.
April 4, 2014
ahh I see! The 1/4 cup of boiling water is mixed with the cold water to make lukewarm water which is added to the batter. The extra tablespoon is what gets mixed with the raising agents so that it's easier to mix them into the batter
Austin
April 4, 2014
Excellent! Thanks so much, I love crumpets and look forward to making them soon.
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