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.
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
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.