A while ago, my dad’s cousin – who lives in America – gave me a recipe for homemade crumpets, so while my brother was over we decided to give it a try. I’m not sure where she got the recipe from, so apologies if it’s yours. I’m going to be explaining how to make the crumpets using German ingredients though, so it’s not a direct copy.
First of all, you will need something to use as crumpet rings. Mine was actually a set of two round silicone fried egg moulds that I discovered in a shop in Strasbourg. I think they might have a slightly larger diameter than your average crumpet ring, but they worked really well! And the little handles were useful for removing the rings between crumpets.

Ingredients:
350g (12 oz) strong, plain flour (I used type 1050 because it said on the back it’s the typical flour that baker’s use)
1 level teaspoon salt
1 7g sachet fast-action dried yeast (can be found in the baking section, with the flour and baking powder. Use the Dr Oetker Hefe with “Kein Anrühen. Gelingt sicher.” written on it. There is also a Ruf one, but my supermarket didn’t have that)
300 ml full fat milk
300 ml boiling water
Sunflower oil for frying and greasing
Method:
1. Tip the flour into a bowl (no need to sieve) and add the salt and yeast
2. Pour 300 ml of boiling water over the milk and check that the mixture is luke warm. Ours was not, so we let it stand for 5 minutes before continuing.
3. Add the warm liquid to the flour and beat well for 5 minutes until the mixture is a soft and spoonable consistency.
4. Grease the base of the frying pan and the crumpet rings (if necessary – silicone ones don’t need greasing!), place the rings in the pan and heat until the pan and crumpet rings (if using metal ones) are hot.
5. Fill the rings about half to three quarters of the way up with batter and cook over a gentle to moderate heat for 8-10 mins. If the bubbles that form fail to pop (which is what creates the little holes), you can gently burst them with a cocktail stick. Then remove the rings and turn the crumpets over.
6. Cook for a further 2-3 minutes until golden, then remove from the pan and enjoy!
We got 10 crumpets from the mixture, but our rings were slightly larger than the size given (6×7 cm). The scones can be left to cool then toasted and can be frozen in bags for up to one month. Allow frozen crumpets to defrost before toasting.

And?! Did they taste good?! I’ve been debating whether or not to make my own crumpets for a long time, these don’t seem to be too difficult!
Well, we gobbled them all up 😉
Seriously, they tasted just like they were meant to, but “fresher” than the shop-bought ones, if you know what I mean. Some were more crispy than others, so if you like yours crispy you’ll probably want to let them cool then toast them. We were far too greedy to wait for them to cool!
They look delicious, I must give them a try!
You should, they were much easier than I was expecting 🙂
wow i never thought about making crumpets. They look great.x
It’s only cos I can’t get them here!
Yes….but i bet your glad you made them. 🙂
Mmm, they look delicious. So beautifully golden brown…
They were really nice! We ate them still hot so all the butter melted into the holes. Mmmm!
One of my favourite things in the world – thanks for this.
Glad I could be of use 🙂
Oh my… they look PERFECT! 🙂
Haha, thanks. I should probably admit that I made the dough and Jan did most of the actual frying, so the perfectly shaped crumpets are technically his achievement 😉
A worthwhile joint effort 🙂
I’ve been wanting to make my own crumpets! But I don’t want to buy rings and I don’t think I have anything on hand that can double as it. (No egg rings….) Hmm… can you think of any other household items? x
M dad’s cousin didn’t use a ring for her first one, but just poured the mixture directly into the frying pan, so she ended up with a giant crumpet. That’s always an option 😀 I spent ages trying to figure out whether I could use something else I already had, but I didn’t come up with anything so I ended up just buying the egg moulds.
Delicious! I need to make these!
You should! They were actually really easy. I can’t help with finding the right ingredients in Italy though 😉
The egg moulds are a great idea for getting the shape, I really wouldn’t have thought of that and definitely would have given up on that basis alone ;). I might try to get hold of some as we don’t have anything shaped like this, I miss crumpets so much!!
We got ours from a shop in Strasbourg that sells all kinds of cooking/baking equipment. I bet there’s something like that in Frankfurt as well!
These look so good! I must try them :))))
Eveyone needs to try them 😀
I have to admit that I have never heard of crumpets before but I will try to make them with plant milk!
Omg they look so good! I’d prob fail at the recipe though…
It’s really easy, honest!
What a fun recipe! The Global Recipe Project, which aims to create a global cookbook to benefit international food aid organizations, is looking for British recipes. I hope you’ll consider sharing a recipe for this great cause! More information is available on my food blog at http://crowdedearthkitchen.com/global-recipe-project/ – Thanks for considering this!
What a great idea! Does it matter that it’s not actually my recipe? My dad’s cousin gave me it, and she got it from someone else!
Yum! I need to try doing these!
They’re really tasty 🙂