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Crumpets Two Ways

By Meg Yonson

Photo by: Ella Martin
  • 12 servings
  • Prep - 1 hour
    Cooking - 30 mins
  • Total - 1 hour 30 mins
Photo by: Ella Martin

Homemade crumpets? Um yes please! These crumpets have that classic shape and texture that you love, without the hidden nasties of many store-bought types. The hardest part about this recipe is choosing whether you prefer opting for a sweet or savoury topping!  

Servings: 12
Preparation: 1 hour
Cooking: 30 mins

Ingredients

  • 400 ml full-fat milk.
  • 1 tablespoon instant yeast.
  • 1 teaspoon rice malt syrup.
  • 300 g white spelt flour.
  • 1/2 teaspoon bicarb soda.
  • 1/4 teaspoon sea salt.
  • butter, for greasing.

For sweet crumpets

  • ricotta.
  • passionfruit.
  • strawberries.

For savoury crumpets

  • butter.
  • fried eggs.
  • watercress.

Directions

1. Add the milk, 100ml of water and rice malt syrup into a saucepan and place over a low heat. Gently warm, until you can only just keep your finger in for a few seconds.

2. Meanwhile, sift the flour and bicarb soda into a large bowl. Add in the yeast and salt. Mix to combine. Pour the warm milk into the dry ingredients and stir until combined and the mixture is smooth. Cover bowl with a tea towel and leave in a warm place for 45 minutes or until there are bubbles on the surface.

3. Brush the insides of egg rings with butter.

4. Heat a frying pan on a low-medium heat and melt in a little butter. Place in as many thick egg rings that will fit in the pan. Pour in mixture. Cook for 15 minutes until bubbles have formed on the top of the crumpets. Remove egg rings and flip. Cook for another minute to brown the top. Set crumpets aside and repeat with remaining mixture.

5. Serve with your choice of sweet or savoury toppings.


Note

Styling by Gemma Lush. 

Homemade crumpets? Um yes please! These crumpets have that classic shape and texture that you love, without the hidden nasties of many store-bought types. The hardest part about this recipe is choosing whether you prefer opting for a sweet or savoury topping!

Ingredients

  • 400 ml full-fat milk.
  • 1 tablespoon instant yeast.
  • 1 teaspoon rice malt syrup.
  • 300 g white spelt flour.
  • 1/2 teaspoon bicarb soda.
  • 1/4 teaspoon sea salt.
  • butter, for greasing.

For sweet crumpets

  • ricotta.
  • passionfruit.
  • strawberries.

For savoury crumpets

  • butter.
  • fried eggs.
  • watercress.

Directions

1. Add the milk, 100ml of water and rice malt syrup into a saucepan and place over a low heat. Gently warm, until you can only just keep your finger in for a few seconds.

2. Meanwhile, sift the flour and bicarb soda into a large bowl. Add in the yeast and salt. Mix to combine. Pour the warm milk into the dry ingredients and stir until combined and the mixture is smooth. Cover bowl with a tea towel and leave in a warm place for 45 minutes or until there are bubbles on the surface.

3. Brush the insides of egg rings with butter.

4. Heat a frying pan on a low-medium heat and melt in a little butter. Place in as many thick egg rings that will fit in the pan. Pour in mixture. Cook for 15 minutes until bubbles have formed on the top of the crumpets. Remove egg rings and flip. Cook for another minute to brown the top. Set crumpets aside and repeat with remaining mixture.

5. Serve with your choice of sweet or savoury toppings.

Note

Styling by Gemma Lush.