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Hello friends!

Being an American, at least in my case, means wondering about the lifestyles of our elegant cousins overseas—you know, the British. Whenever an American does an impression of a Briton, they typically involve some mention of “tea and croompets!” and overexaggerate the accent with pursed lips. This makes me feel like a jerk for even mentioning, but I’m sure the British have some classic impressions of a Southern drawl that I am just dying to hear. More interesting would be an impression of an accent-neutral American reading a news report or talking about their SUV.

So when choos & chews featured some particularly lovely looking crumpets, I thought I’d give them a try.

Immediately, I ran into a problem: crumpet rings. Apparently this is something common in other areas, but not readily available in New England. I found some egg rings that would do the trick, but for $2 apiece. And then, brilliance struck: cookie cutters. Multi-functional, cheap, and way more fun than an egg ring.

But first, the batter.

Ingredients.

Just add yeast.

Yeasty.

. . . and wait awhile until it becomes a bubbly, thick batter.

Bubbly.

Okay, and NOW the fun begins. Because the batter is so thick, the rings are really there just to keep them from spreading too much. Butter in your shapes is pivotal.

Crumpets for fun.

As with all things, however, there’s a catch: the more intricate shapes really just don’t cut it. Some worked out great, but it seemed to be a coincidence. I’m sad my little stegosaurus didn’t work out (he’s the one to the right there).

Crumpets!

Simpler shapes worked out better.

Crumpets!

Fortunately some of my favourites stayed intact enough for a crumpet diorama.

Crumpet diorama.

This is the childlike story being illustrated: a car fell in a ditch and an airplane flew by, so the pilot called a tow truck but they were all picking up other cars, so then an elephant walked by and said he would pull the car out. The airplane stayed in case they needed any more help.

The end.

I liked the car the best.

Car crumpets.

Speaking from experience, these are FANTASTIC with some homemade butter. And also, just a smidge of apricot preserves, which I have recently come to embrace.

Be-apricotted car crumpets.

Crumpets!
brought to me by choos & chews, but adjusted for American audiences

1.25 c flour
1/2 c milk
1 tsp instant yeast (referred to as bread machine yeast at my grocery store)
1/2 tsp sugar
1/2 tsp salt
3 tbsp water, room temperature, divided
1/4 tsp baking soda
1 tsp butter

Mix up the flour, milk, yeast, sugar and salt. Add 1 tbsp water; beat slowly for a bit, then on medium until totally smooth. Cover and let sit for an hour.

Dissolve the baking soda with the 2 tbsp water and add to batter, stirring to combine. Put the batter aside, again, for a half hour. At this juncture, it will be poofy and bubbly and thick.

Butter your crumpet rings/cookie cutters WELL, especially if you are using shapier cookie cutters. Heat pan to medium, grease with butter, place the cookie cutters in and spread batter into them about 2/3 of the way in. Don’t waste too much time trying to account for the little details of the cookie cutters, as those things are cooking and you want to be able to flip them all about the same time.

Once the bottom is browned, pop the crumpets out of their shapes and flip. Continue to cook until the new bottom is browned and cool on a rack.

Toast. Butter. Top. Eat with tea and a nod across the pond.

  1. Amanda Said,

    Haha crumpets. Did you serve it with a cup of milky tea and some clotted cream? Aren’t crumpet basically just the hamburger type muffins?

  2. Esi Said,

    I want to come over for tea please, thanks! :)

  3. Lisa Said,

    I think you made your batter too thick! Crumpets shouldn’t be like muffins at all! As they cook, hundreds of little holes should form vertically. These are vitally important to soak up huge amounts of butter when they’re served ! :)

  4. Andy Said,

    I’ve gotta agree with Lisa, while those crumpets you made do look pretty damn tasty they don’t look at all like crumpets – it’s all about the holes.

    http://www1.istockphoto.com/file_thumbview_approve/1383338/2/istockphoto_1383338_toasted_english_crumpet_with_melting_butter_against_whiteon.jpg

  5. pyondi Said,

    …so nice!!!!
    I like it, now I want it too, I’ll try your recipes :)
    thank you for your creativity
    (seen through tastespotting)

  6. Tlou Said,

    OOOOh those look fantabulous!! I wants to eat them!! I guess I have to make some crumpets, now, heh.

  7. stephchows Said,

    I love the shapes lol totally makes them more fun :)

  8. heather Said,

    Yes, I always thought crumpets were a bit more english muffiny – however that said, THESE look very tasty anyway!

  9. Natalie Said,

    Adorable! The elephant is my favorite. :)

  10. Astrid Said,

    I need to try these! Thanks!

  11. Lisa Said,

    I see no reason why funny shapes shouldn’t work – when I’ve made them, they’ve always cooked from the bottom to the top, leaving the sides unbrowned. Greasing the rings was to make them easy to release, rather than to help cook them.

  12. Nicki MacRae Said,

    Yup, crumpets should be basically be one big receptacle for melted butter, full of holes. They are not genteel to eat with a dainty china cup of tea, for that you need scotch pancakes / pikelets or English Muffins. Crumpets are the snack to be eaten with a mug of Naffi tea at the kitchen table on a winters day after some hard outdoors graft (the only way to justify the butter you understand) – usually with liquid butter dribbing down your chin and raspberry jam sliding off the top.

  13. lo Said,

    Oh, FUN!
    I can’t think of anything I’d rather see in the morning than a little Anamalian crumpet staring back at me. You’re simply the coolest.

  14. dot Said,

    mmmmm… something I;ve never tried. Must add to list!

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