English Crumpets
A crumpet is a small griddle cake made from an unsweetened batter of water or milk, flour and yeast, eaten originally in the United Kingdom, but now enjoyed the world over. However, there certain parts of the globe where ex pats tell they can’t buy them anywhere. So, this should solve that problem, because they are far easier to make than most folk imagine. Toasted for breakfast or afternoon tea with lashings of butter, Jam or I love them with either poached or scrambled eggs. How do you like yours?
English Crumpets
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PLEASE NOTE: You can now adjust the number of servings on the recipe below. or on the Print Menu option.
Ingredients
- 150 g Bread Flour (if you don't have this you can use Plain/all purpose flour.
- 200 g Warm water weighing the water is far more accurate than using a measuring jug.
- ½ teaspoon salt
- ½ teaspoon sugar
- 1 teaspoon active dried yeast
- 1 teaspoon baking powder NOT baking soda
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- For detailed method click to see the video below
Things you'll need
- Food mixer
- Heavy baseFrying pan or Griddle (non-stick if you have one) heat to about 190ºC
- Metal rings. These do not have to be special crumpet rings, I use pastry cutters¡cookie cutters. You can even use different shapes if you wish, I sometimes use hearts, etc, for parties.
Just follow my simple instructions and you’ll never be craving an English Crumpet again. See my Video Tutorial below.
Category: Baking, Breads & Doughs, Recipes, Teatime Treats, Snacks, Party Food, Vegetarian,, Vegan & Free From, Videos
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I forgot to say that I have rings that are four inches round. I like a bigger crumpet.
Judith 😊
Hello Mr. Paul,
I just finished making 15 crumpets. I had to triple the ingredients. They are delicious! I’ve always used baking soda when making crumpets. Used baking powder this time and what a difference! So light, and with lots of holes! I’m a convert to baking powder! Thank you for wonderful recipe!
❤️🙏🏻 Judith 😊
Hi Mr.Paul, greetings again from my Home on the Tropical Island of Phuket. I hope you are fit and well my friend and making plenty of your most interesting Videos.
I woke up this morning with a craving for Crumpets so I got to work making some, I haven’t made any for over two years now and straight away thought of you. I turned 71 in mid July and love to cook for my Family and Friends, as most things here are way too expensive either made locally or imported they are not the same as fresh so I make my own. I’m waiting on my Crumpet Batter to rise at the moment it’s around 30c and 85% RH inside my Kitchen at present and only 9-39am in the morning, I have the Crumpet Batter sitting outside in a warm area covered with a damp Tea Towel it has another 10 minutes to go and then my favourite part cooking the crumpets.
Stay well my friend!!
Barry
Comment on previous poster ~ Crempog are pancakes or pikelets where I come from! The hydration rate is considerably higher than crumpets.
Store bought crumpets in OZ have doubled in price over the last year $4.40 unless on special [except for ALDI $1.39] so I thought rightly, why not give it a go. Funny thing is I think all stores including Aldi crumpets originate from the same source.
Paul many thanks for the advice. Your recipe works really nicely with great texture. These are definitely better than store bought, fresher & fluffier with really nice chew. It’s a real breakfast change from the sourdough bread, I’ve been making for eons.
Next time I will try another batch using 1/2 milk 1/2 water & your hydration rate to see the difference.
Some might like to know the below rings made good size & thickness crumpets using 1/3 cup measure. 1/4 cup was also tried but a little too thick IMO.
Also 190*C is just a good warm hand feeling about 25mm or an inch above the pan surface to start, then keep the gas setting just a fraction above that, when cooking. Quite a small flame once pan is warmed.
Having 8 X 100mm new stainless steel rings, even though liberally dipped [rolled] in butter & olive oil mix, 1/2 the crumpets stuck in some places to some of the rings.
Any ideas please?
Is there a sourdough crumpet recipe & instructions y’all recommend?
Sadly Mr Paul crumpets were Welsh in origin as crempog until the 18th Century. A similar name is found in other Celtic language areas. My wife is presently preparing same as we now live in S.W.France. I can not rate your recipe yet but do thank you for a most interesting website
Thank you so much for the speedy reply. I’ll figure something out. Thanks
Hi Laura, I’m sorry to say that a food processor will not work, it will not develop the gluten in the flour which is necessary as it is in making bread.
I don’t have a stand mixer and I’m not physically able to mix by hand, can I use a food processor?
Thank you Pete
Happy New Year, hope you had a lovely Christmas, I’m going to get into the crumpet making again, and the English custards !! Take care, stay safe.
Hello Marie, I say around 190ºC, it depends on how heavy a base your pan has. Making crumpets is a little like making pancakes, the forts one needs a little trial and error.
Your recipe calls for 190C – which scorched my batch. Did you mean C? or F?
Well done Elsie and thank you so much for your feedback. Also a BIG thank you for the 5 star rating you gave.
Just made crumpets for the first time!!!!! delish.
Hi Rod, Thanks for you comment and also for the 5 star rating too. I hope you enjoy them, let me know the outcome and if possible a photo either via my Facebook page or an email
Love this recipe! I just love crumpets. And I’ve not had home baked ones looking forward to trying these!
Hello Dee,
Thank you for taking the time to comment, I do appreciate that, it’s always to get some feedback. As for using milk in the recipe, this will make the finished crumpet rather chewy. During the cooking the water evaporates off, but the milk contains milk solids, fat, etc. which remain behind during the cooking. I hope this helps.
I found your crumpet recipe about 2 weeks ago. I’ve always wondered what crumpets were like, having read many Regency romance novels (don’t judge me, everyone needs a little candy in their reading life). The first batch was a little undercooked and soggy, but I’ve gotten better.
The last 2 batches were heavenly. I’ve tripled your recipe and get 20 from each batch. I had to make a second batch this week, as my son-in-law took most of that batch home when he visited and tried them, lol.
Can milk be substituted for some of the water? If so, how would that change the crumpet?
Thank you so much for sharing!
[…] See my recipe for these delicious English Crumpets HERE […]
Hi Christopher,
Many thanks for your comment, it’s much appreciated. In my bakery we only made crumpets two days a week as we sold that many I had to have two staff working on them full time to keep up. It used to be a saying in the trade, “Crumpets is what butter was invented for”. Hive my regards to your good lady wife and keep safe a nd well.
Mr. Paul, I’ve tried several different crumpet recipes and yours is a keeper! I made 7 crumpets with this recipe and they were all delicious. Plus, your recipe was easy. My wife and I have never been to the U.K., but based on what I see here ours were delicious with lots of holes for butter and jam. Thank you very much for your recipe. –Christopher, Iowa, USA.
Thanks for that very useful tip Joyce, it will certainly come in handy.
A little trick for the crumpet rings which are relatively expensive to buy and we don’t always have the required size in cookie cutters.
The next time you serve canned salmon or tuna from a 400g tin, rinse the empty can well and carefully remove the bottom of it with a tin opener.
Et voilà! You have a ring of approximately 10cm diameter.
Collect three or four of these and you have enough to make all sorts of small pastries and vegetable “towers” …
Hello Fay, they will keep for a 2 – 3 days and yes they freeze very well. I let them thaw out in the fridge overnight then toast them for breakfast. As for Vanilla SLices, I’ve made many thousands in the bakery over the years. I will put them on my to-do-list.
Hi, love your recipes. How long will the crumpets store for? Will they freeze? Also do you have a recipe for Vanilla Slices, with creamy confectioners custard