Crumpets

Crumpets are a British tradition, especially in hotels. Located in the heart of London’s Mayfair district, the Chesterfield (35 Charles Street) was once the home of the Earl of Chesterfield. The hotel still retains the charm and character of a bygone era and in its airy Conservatory, guests can choose from four distinctive afternoon teas—Devonshire, Champagne, Traditional, or Chocolate. Crumpets (adapted here) and scones follow the sandwich course and are served warm with lots of butter and jam.–Margaret M. Johnson

LC What Exactly Is a Crumpet? Note

What exactly is a crumpet? As with English muffins, they contain nooks and craggy crannies galore, each of which creates a convenient place for butter to catch and melt and pool. The bread beneath those buttery crags is ever so slightly sweet and chewy yet airy as can be. Crumpets are cooked on a griddle, like their near look-alike, English muffins. As for the differences between crumpets and muffins, well, for starters, the crumpets have crags on only one side. As for the rest of the differences, trust us when we say the two are not quite the same. Now go on and get into the kitchen. And don’t forget to make a spot of tea.

Special Equipment: 12 crumpet rings or 2 1/2-inch biscuit rings

Crumpets Recipe

  • Quick Glance
  • 45 M
  • 1 H, 20 M
  • Makes about 12 crumpets

Ingredients

  • 1/2 cup water, heated to 110°F (43°C)
  • 2 teaspoons granulated sugar
  • 1 envelope active dry yeast
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 cups milk, warmed
  • Butter, at room temperature
  • Strawberry or raspberry jam, for serving

Directions

  • 1. In a large bowl, combine the water, sugar, and yeast. Let the mixture sit for about 5 minutes, or until foamy.
  • 2. Stir in the flour, salt, baking soda, and milk. Cover and leave in a warm place for about 30 minutes, or until the mixture has risen.
  • 3. Butter a large nonstick skillet and place it over low heat.
  • 4. Generously butter the crumpet rings or 2 1/2-inch biscuit cutters. Place the rings in the skillet and fill each halfway with batter. Cook over low heat for 10 minutes, or until small holes appear and the top of the crumpets have started to dry. Remove the rings, turn the crumpets over, and cook for 1 to 2 minutes, or until lightly browned. Repeat with the remaining batter.
  • 5. Serve the crumpets warm or toasted with butter and jam.
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Comments
Comments
  1. Testers Choice Testers Choice says:

    [Kathleen Callahan] I don’t know why I had never thought to find a recipe for crumpets. This recipe is far better than anything you can buy from the store and is easy to put together—simple procedure, you can easily find all the necessary ingredients in your cupboards. The crumpets had a great spongy texture and were so good out of the pan. I’ll definitely be making these regularly.

  2. Testers Choice Testers Choice says:

    [Joan Osborne] I’ve never had crumpets, but they are such a fun-named bread. These were easy to make and a treat to eat. My family hopes I’ll be making these crumpets often.

  3. Testers Choice Testers Choice says:

    [Emily Fleak] I have never had REAL crumpets, so I am not sure how true these are, but they were delicious and super easy to make. These crumpets were wonderful. They were beautiful inside—nice little air pockets—and are perfect split open and spread with butter and jam. They were also simple to prepare. It was hard to believe I had the first batch of these on the table about an hour after starting them.

  4. Testers Choice Testers Choice says:

    [Cindi Kruth] These crumpets were very simple to put together. They baked up exactly as I imagined they should, even though my rings (who has crumpet rings?) were from mini tart pans and a little bigger than indicated. I found it easier to turn the crumpets before removing the rings, but maybe that’s because mine were a bit too large. The finished crumpet was delicious just split opened and buttered, even better when toasted.

  5. Testers Choice Testers Choice says:

    [Brenda Carleton] Yum. The crumpets turned out very well and reminded me of a traditional English tea. Love the texture. Such a lovely breakfast or brunch idea. Am going to make these crumpets again this week for guests.

  6. Testers Choice Testers Choice says:

    [Tammori Petty] Crumpets remind me of a cross between pancakes and biscuits. Served along side butter and apricot-peach jam, they were both comforting and filling. Can’t wait to serve them at my next breakfast engagement!

  7. Testers Choice Testers Choice says:

    [TeAntae Turner] This is a recipe worth raising a pinky over. The crumpets are easy to make and only require patience as you wait for the little bubbles to form in the batter. They will be making regular appearances at weekend breakfasts.

  8. Testers Choice Testers Choice says:

    [Jill Mulcahy] This was a very straightforward crumpet recipe with yummy results for something I probably never would have made without this testing opportunity. Although I initially worried if the altitude at which we live (6700 feet) would affect the outcome, the crumpet batter rose just perfectly and cooked per the recipe directions. The warm crumpets were tasty and the leftovers were toasted for the next day’s breakfast and were just as delicious-warm with butter or of course smothered with jam.

  9. Testers Choice Testers Choice says:

    [Kim Graham] These crumpets are fantastic hot out of the pan with a little bit of butter. They are very easy to make, too.

  10. Testers Choice Testers Choice says:

    [Leanne Abe] It’s hard to find a good yeast bread recipe that works. Not only does this one work (rising and cooking times) but it turns out a tasty product. “Low” heat is a little subjective—just watch your first batch and adjust the flame depending on how cooked the crumpets are after 10 minutes. And definitely butter those rings! Then, split with a fork, toast one up, and slather it generously with butter. So good!

  11. Testers Choice Testers Choice says:

    [Victoria Filippi] This recipe was so easy and produced a delicious crumpet. I served them warm with butter and blackberry jam and they were a big hit with my family. My 13-year-old daughter couldn’t get enough. I am so happy I chose this recipe to try. I bake a lot of breads and scones, but have never tried crumpets. Fabulous!

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