Recipe: Crumpets

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11 Apr Recipe: Crumpets

In this age of pre-made artisanal everything, some foods remain defiant. While you can buy decent heat-and-eat naan in the grocery store, flaky croissants at any good bakery and to-die-for bagels at delis, crumpets remain elusive. The store-bought versions are rubbery and taste like they’re sprinkled with vinegar. The real ones? Slightly chewy but light, with only a hint of a sourness. The trademark holes harness a sea of  melted butter on which honey or homemade jam buoy with delight. Yup, I wrote that sentence high  —  on the memory of my homemade crumpets.

Although crumpets can be mass produced, their prime is too short to make them mass marketable. Within a couple of hours they morph from golden brown butter sponges into wan, pockmarked hockey pucks. And because crumpets are best only fresh-from-the-griddle, I’m breaking several of my unwritten culinary rules to share this recipe. To make these I:

  • Ignored ridiculously precise measurements. I kid you not, this recipe calls for such things as:
    • 6.11 ounces / 173 grams unbleached white flour
    • 8.04 ounces / 228 grams unbleached bread flour

To be fair, if you follow the measurements for cups and teaspoons, it’s far more reasonable. But still, 2 1/4 tsp instant yeast? Just say “a package”.

  • I turned pages. While I might flip over a recipe, I don’t usually flip for a recipe. With a full-page photo on the left and a lengthy intro and ingredient on the right, the instructions are forced onto a third page. This proved extremely frustrating. You, however, have the luxury of just printing the recipe off my blog.
  • I bought bread flour. To put this into perspective, I’m a cookie fanatic and wouldn’t buy bread flour even when it meant passing up the world’s most amazing chocolate chip cookies.
  • I bought special one-trick-pony equipment. I’m referring to the required cake rings. Actually, I used 4-inch round cookie cutters which were 1/5th the price, but still, I have to store the things.

Crumpets are a unique case and this recipe was worth bending a few personal guidelines for. Besides, I lack an accurate kitchen scale, so opted for cups and teaspoons. And they turned out just fine. The hardest part was waiting for the crumpets to cook. But then, I’m impatient.

Would I make them again? You bet. And since I have the flour and the rings, I think I’ll try the Luxury English Muffins, too. They look worthy of a page flip.

So, for people like my friend Amy, who’s dying for a good crumpet, read over this recipe. Think hard about it all week, and by Sunday morning, you just might find you’re willing to give homemade crumpets a try.

Do you have recipe rules? If so what are they and what recipes are you willing to break them for?

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11 Comments
  • Donna
    Posted at 11:56h, 11 April Reply

    Ohhhhh, i’ve never tried to make crumpets before, i just inhale them at every opportunity! I tried buying Organic ones at Whole Foods once, they were bad bad bad!
    Definitely going to bookmark this recipe!

    • Charmian Christie
      Posted at 12:59h, 11 April Reply

      Hope you like the recipe. Just keep adding water until you get the right consistency!

      Sorry your Whole Foods crumpets were a bust. Crumpets have such a short shelf life you can’t even call them ephemeral.

  • studawg
    Posted at 14:39h, 11 April Reply

    If you don’t have any rings, dollop the batter right on to the griddle. Voila! Pikelets.

    • Charmian Christie
      Posted at 21:19h, 11 April Reply

      Really? You mean I could have made there freestyle?! I only had two rings and the recipe took forever. This is GREAT information. Thanks so much! Next time, I’m making pikelets along with my crumpets.

  • Amy Proulx
    Posted at 14:57h, 11 April Reply

    Yay! Hot crumpets, butter, and maple syrup are joy.

    • Charmian Christie
      Posted at 21:23h, 11 April Reply

      Some Canadian I am. I’ve never had crumpets with maple syrup. Only butter and honey. Great idea. Now if I could just find some maple syrup :-)

  • Nadine
    Posted at 17:29h, 11 April Reply

    Oh, your a woman from my own heart. I have trouble following exact recipe measurements too. Not really trouble actually, just a stubborn streak. Nice home-made jam on those. Yum!

    • Charmian Christie
      Posted at 21:25h, 11 April Reply

      I’m more lazy than stubborn. I also don’t believe overly accurate measurements are all that essential for MOST recipes. However, I do have more than my share of disasters, so maybe I should be less laissez- faire?

  • Rebecca
    Posted at 10:07h, 19 April Reply

    Oh. My. Gosh. I’m a crumpet fiend and I live in -approximately speaking- the middle of the middle of nowhere. I happen to be in possession of English muffin/crumpet rings, a big old griddle and a kitchen scale because I freely admit that I am a mega-measure-er. I find comfort in controlling the chaos to such a degree as is possible. Makes me feel a bit like a mad scientist.

    Honestly, though, I only tie my apron strings to the kitchen scale in the baking arena. Everything else is much more Rip Torn with confetti style throwing a bit of this and that until everything is just so.

  • Camden
    Posted at 19:13h, 04 August Reply

    I was trying to describe crumpets to my kids today…they’re all appropriately intrigued, so I’ll have to give this recipe a try. I’ve never had maple syrup with crumpet…I always think of it as a butter and (good!) jam sort of thing.

    My only recipe rule really regards the number of ingredients or steps…if it looks too long I won’t even attempt it! This one is reaching my maximum difficulty level, but I think it’ll be worth a try. Thanks for converting the recipe to standard measures – that’s one step I won’t do!

    • Charmian Christie
      Posted at 17:30h, 09 August Reply

      Crumpets aren’t too hard, but I don’t have a scale accurate enough for the professional chef measurements, so the conversion was a bit selfish on my part.

      I hope your kids enjoyed the crumpets! Thanks for taking the time to drop me a note (even though it got lost in a deluge of spam comments.)

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