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English Crumpets

Rated as 3.84 out of 5 Stars

"Homemade crumpets are delicious served with butter, jam or...Marmite®!"
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Ingredients

1 h 40 m servings 97 cals
Original recipe yields 12 servings (1 dozen crumpets)

Directions

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  1. Whisk 2 cups plus 2 tablespoons flour, yeast, sugar, and salt in a large mixing bowl. Combine water and milk in a separate bowl and quickly whisk the milk mixture into the dry ingredients until batter is thick and smooth. Cover with a towel and let rise in a warm place until spongy, about 1 hour. Stir dough to reduce sponginess.
  2. Place a rack into the oven and preheat to 150 degrees F (65 degrees C).
  3. Spray a skillet and round metal open-top cookie cutters or crumpet molds with cooking spray. Heat skillet over medium-low heat, place the metal cutters or molds into the skillet, and let the molds heat up. Spoon batter into the molds, filling them about halfway. Let the crumpets cook until the bottoms are browned, the tops appear nearly dry, and popped bubbles appear on top, about 5 minutes.
  4. Use tongs to lift molds out of the pan; remove molds from the crumpets. Flip and return crumpets to skillet to cook the other sides until browned, 1 to 2 more minutes. Repeat with remaining dough. Keep cooked crumpets warm on rack in the preheated oven while you cook remaining crumpets.

Nutrition Facts


Per Serving: 97 calories; 0.8 g fat; 18.7 g carbohydrates; 3.4 g protein; 2 mg cholesterol; 109 mg sodium. Full nutrition

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Reviews

Read all reviews 19
  1. 25 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

Perfect!! Just like my Grandmother from Scarborough used to make. I used electric grill pan. Very easy. Thank you Ginger

Most helpful critical review

Seems like a good base recipe, but I agree with the other reviewers who said it was too doughy. I found another recipe online that called for a 1/2 tspn of baking soda in addition to the other i...

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Perfect!! Just like my Grandmother from Scarborough used to make. I used electric grill pan. Very easy. Thank you Ginger

These were okay. Turned out very doughy. I tried different cooking temperatures, but it did not seem to make a difference. I think that I may play with this recipe a little bit to see if I ca...

I think my mistake was not realizing Instant Yeast is not the same thing as Active Dry yeast. With active dry they turned out doughy no matter how long/slow they were cooked or whether we flippe...

Obviously Jinx didn't cook em properly... indeed they do take some practice to get it just right. Just made my 3rd batch & they are wonderful. And considering how expensive store bought crumpe...

These were the badgers nadgers. I added a little more flour, put the yeast (active dry) in the liquids for 5mins and then sifted in the dry ingredients. Other than that I followed it. Oh excep...

I only had active dry yeast, so I did what Haddonjw said to do. Put the yeast in the warm liquids for 5 minutes, then add the sifted dry ingredients, and it worked fine. They tasted great.

Seems like a good base recipe, but I agree with the other reviewers who said it was too doughy. I found another recipe online that called for a 1/2 tspn of baking soda in addition to the other i...

Ok. How did you get them not to be doughy???

These were horrible. Like eating raw bread dough that is slightly browned on the outside.