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How to Make the Perfect Crumpet

How to Make the Perfect Crumpet

How to Make the Perfect Crumpet

Recipe by : Boitumelo 'ChewMe' Mogoai
Serves : 12-16, depends on size
Prep time: 1 hour including proofing
Cooking time: 10 min

400 ml milk, warm
100ml water
1 tbsp dried yeast
1 tsp castor sugar
300g flour
½ tsp bicarbonate of soda
½ tsp salt
vegetable oil , for greasing
butter, for serving

In a bowl or jug, dissolve the yeast and sugar into the milk and water. Leave in a warm place for about 15 minutes, or until frothy. In a separate bowl, sift the flour, bicarb and salt into a large bowl. Make a well in the centre of the bowl then pour in the foamy yeast mixture. Whisk from the centre outwards until the consistency of thick cream – this will take a few minutes. Add a splash more water, if needed. Cover with plastic wrap and a kitchen towel and set aside for 45 minutes or until little bubbles form on the surface. Grease cookie cutters or egg rings with oil then heat up some oil in a pan that is also lightly greased. Arrange the rings or cookie cutters in the frying pan and, once hot, spoon some of the batter into each ring but do not overfill. Cook for 5 minutes, or until little bubbles appear on the surface. Once the bubbles have burst, leaving little holes on the top surface, use tongs to carefully lift off the rings and flip over the crumpets, then cook for 1 minute on the other side. Re-grease and reheat the rings or cookie cutters and pan before cooking the next batch. Repeat the process until you have used all your batter. Serve the crumpets warm, with a slather of butter or any topping of your choice. Enjoy!

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