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Japanese Corn Crumpets with a Clover Classic Herby Stuffing

Japanese Corn Crumpets with a Clover Classic Herby Stuffing

Japanese Corn Crumpets with a Clover Classic Herby Stuffing

Recipe by: Jay Miller
Serves: 12
Preparation time: 20 minutes
Cooking time: 30 minutes

150g self-raising flower
½ tsp baking powder
2 tbsp caster sugar
Pinch of salt
2 eggs, separated
1 tbsp sunflower oil
180ml milk
¼ cup tinned sweet corn, drained

For the herby, creamy filling
170 g Clover Classic Dairy snack, plain flavour 
1 lemon, zest and juice
2 tbsp olive oil
1 cup cream cheese, plain
bunch of basil, chopped
bunch of flat-leaf parsley, chopped
salt and pepper to taste

For the garnish
micro herbs

Sift the flour, baking powder, sugar and salt into a large mixing bowl. Make a well in the centre and add the egg yolks, oil and milk. Whisk together until the batter is smooth. Whip up the egg whites to soft peaks and gently fold into the batter. Fold in the sweet corn making sure not to knock out the air. 
Then spoon the batter evenly in a well-oiled muffin tray and bake at 170˚C for 5-8 minutes or until slightly golden brown in colour. Remove the tray from the oven and allow the crumpets to rest for two minutes before removing and allowing to cool on a cooling rack.
For the filling, place all of the ingredients into a food processor and pulse until it just comes together. Do not over process or else the filling will be too runny. Add salt and pepper to taste and then spoon filling into a piping bag. Using a knife, make a slit in the top of each crumpet. Pipe the filling into each crumpet. Make sure you squeeze enough of the filling in just so that it gently oozes out of the top. Serve the fresh baked crumpets on a bed of micro herbs.

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