When Eric brought home a recipe for crumpets from our favorite baker, I was excited. Nothing beats a yummy bread ready for some homemade jam. We had ours for a late lunch, but anytime of day would work.
It turns out that making crumpets isn't as hard as it sounds. (I can say this because Eric was the one who actually made them, I just helped out in the eating department.)
All you need is a good skillet and as many egg rings as you can fit in it. He found the rings at the local restaurant supply store.
If you would like to give them a try, here's the recipe:
1 t. sugar
1 t. instant yeast
1/4 cup warm water
8 oz. (2.3 cups) all purpose flour
1 t. sugar
1 t. salt
10 oz. (1.6 cups) warm milk
1. Proof the yeast by mixing the first 3 ingredients together. Let sit for a few minutes until its kind of bubbly.
2. Mix the remaining dry ingredients together in a big bowl and then add the yeast mixture.
3. Add the warm milk, cover the big bowl with a towel, and let rise for 45 minutes (it won't rise too much and it won't get very thick).
4. Heat skillet to a medium heat. Butter up the skillet and the inside of the rings. Pour the batter in to fill up the rings about halfway and cook for about 5 minutes. Then flip and cook for another 2-3 minutes.
This makes 9 crumpets. They were best right out of the skillet with jam, but were still pretty great toasted up the day after.