Last updated on January 27th, 2019
Tea and Crumpets, anyone? These particular crumpets are particularly delicious. They’re easy, too. The yeast batter requires just one rise!
I hope you’ll give these British breads a try. They’re delicious hot out of the pan, generously topped with good butter and jam. Alternatively, you can let the crumpets cool to room temperature, and then freeze them in an air-tight container for up to 3 months.
Looking for English Muffin rings? Click here.
Hungry for more? Get my email updates, and subscribe to my YouTube channel.
And here’s the printable recipe:
Crumpets are small round breads equipped with lots of air bubbles (or "pockets") on their surface. Serve them hot (or toasted) with butter and jam.
Ingredients
- 1/4 cup warm (100-110°F) water
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon sugar
- 1/3 cup warm (100-110°F) milk
- 1 large egg, beaten
- 3/4 teaspoon salt
- 1 cup all-purpose flour
- Vegetable spray, for greasing
Instructions
- In a medium bowl, whisk together the water, yeast, and sugar. Then whisk in the milk, egg, and salt. Add the flour, and stir it, with a stout spoon or spatula, 100 times in the same direction until smooth. Cover the bowl with plastic wrap, and let the batter rise in a warm location (72°F - 100°F) until doubled in volume and quite bubbly -- 45 minutes to 1 hour.
- Place 6 English muffin rings (mine are 3 3/4-inch in diameter) in a large, non-stick skillet. Spray the the rings with non-stick vegetable spray, and then heat the skillet for a few minutes over medium-low heat. Stir the batter briefly to deflate it, and then scoop 2-3 tablespoons of the batter inside the hot rings. Cook, uncovered, until air bubbles form, and the surface of each crumpet appears somewhat dry -- about 7 minutes. Lift off the rings (use tongs here), and then flip the crumpets to lightly brown the other side for 30 seconds to 1 minute.
- Serve hot with good butter and jam. Or, let the crumpets come to room temperature, and freeze them for up to 3 months.
You may also like:
Andrea W says
This makes a British expat very happy. Thank you so much.
In other news, are you planning to winter sow any seeds this year? Thanks to your blog, I had great success with sweet alyssum ‘Tiny Tim’ and johnny jump ups. Planning to winter sow white foxgloves and more alyssum this year to create my Gertrude Jekyll inspired garden of my dreams.
Love your blog.
Andrea Wylie says
This makes a British expat very happy. Thank you so much.
In other news, are you planning to winter sow any seeds this year? Thanks to your blog, I had great success with sweet alyssum ‘Tiny Tim’ and johnny jump ups. Planning to winter sow white foxgloves and more alyssum this year to create my Gertrude Jekyll inspired garden of my dreams.
Love your blog.
Kevin Lee Jacobs says
Hi Andrea W – If you make the crumpets, let me know how they turn out for you! To answer your question, yes, I will winter-sow seeds again this year. Best of luck with your own WS-ing project!
Janis says
Wow. These look really delicious. Thanks, Kevin. Will try for my next afternoon tea.
Kevin Lee Jacobs says
Hi Janis – Enjoy!
Jerry Miller says
This is a great looking recipe. I’m probably going to make this Saturday or Sunday morning.
You teapot has an uncanny resemblance to a bottle of Jack Daniels; I played that part back several times!
Kevin Lee Jacobs says
Hi Jerry – It’s good ole Tennessee Tea!
Karen Thomas says
I was looking at the crumpet rings you suggested and I noticed they are tin-plated stainless steel. Others available were just tin. Some have double rolled edges while some are just rolled on one edge. What’s the best configuration and material in your opinion?
lynn says
happy belated birthday!!!!!
Kevin Lee Jacobs says
Hi Karen – Rolled edges are nice, but not necessary. My rings are very plain!
Hi Lynn – Thank you!
Kimberly says
Sounds like you had quite a special Birthday! What an appropriate cake, beautiful. I’m definitely going to have to try my hand at these Crumpets.
Julie R says
Kevin, your Crumpets look so good. I too noticed the Jack Daniels, err I mean “Tennessee Tea” in your Crumpets video = ). As always you are so entertaining and full of great information. I so look forward to receiving your blog and videos in my email every week. Please give Avery a snuggle from me. I hope to see more of her in your future videos.
Kevin Lee Jacobs says
Hi Kimberly – If you make these crumpets, please let me know how they turn out for you.
Hi Julie R – Thank you. I’ll try to include Ms. Avery in future videos!
Tess says
Happy Belated Birthday, Kevin. Here’s wishing you a very happy and healthy new birthday year! That was some cup of tea. It pairs perfectly with those delicious crumpets! I’ll be making them for Christmas brunch. Merry Christmas to you, Mr. Fox and Avery.
Donald Meyerson Sr says
While I don’t mean to nitpick, but my understanding is that scones are yeast-free while english muffins are a raised-dough concoction. Regardless, I found this a great recipe to follow.
Jerry Miller says
I made these this morning and they were delicious! I smeared lots of soft butter over the warm crumpets and topped them with some Lyle’s Golden Syrup. They were fantastic! Thanks for introducing me to homemade crumpets.
P.S. Happy birthday. Sorry I missed it; I’ll put it in my calendar for next year.
Kevin Lee Jacobs says
Hi Jerry – Thanks for making the crumpets, and for posting your review of them. You ate them the right way: warm, and smeared with butter!
Katie says
We made these recently; they were so delicious! I think, though—the 5 hr prep time is a typo, right? Otherwise I missed some huge step!
If you freeze them, do you have a preferred way to reheat them once they are thawed?