DIY Crumpets - REAL English Muffins
I had never eaten or even seen a Crumpet before we moved to New Zealand. Sure, I've always heard of "Tea and Crumpets," but I just assumed they were what we in the US know as English Muffins - Nope, Wrong!
Crumpets are a deliciously moist cross between a Pancake and a Thomas' English Muffin. They are great with homemade jam, peanut butter, or the way my son likes them with butter and honey on top. They're super as the base of an Eggs Benedict. They would even make great mini-pizzas ...but, for some reason, they're impossible to find in America!
Living in New Zealand, store-bought crumpets quickly became a staple of our household. My son ate two buttered crumpets every single morning for breakfast. (Don't get me started on how good the butter is in NZ!)
They're so popular overseas that they even have a mascot!
Since I'm looking for ways to scrimp this month, I decided that when the Pop Tarts run out, I'd make homemade crumpets for my son's breakfasts. For some reason, I thought this would be a daunting task, but it turns out that making crumpets is super easy!
3 Packages Active Dry Yeast
3/4 Cup Warm Water
3 Teaspoons Sugar
1 Cup Warm Milk
3 Cups All Purpose Flour
1 Teaspoon Salt
Makes 25 Crumpets*
Mix the Yeast, Warm Water and Sugar in a glass bowl. Let the yeast "proof" (get foamy) for 5-10 minutes.
...and After Proofing
Into the Yeast mixture, whisk the Warm Milk, Flour, Eggs and Salt until no longer lumpy. Cover with a towel and let rise for 30-45 minutes. (Check it after 25 minutes, 'cause mine was about to escape the bowl!)
Cut 1/2 Tablespoon of butter and melt it on your griddle/frying pan at Medium-High Heat. Scoop out about 4 Tablespoons of batter and pour it on to your griddle for each crumpet. You can "eye" it up - pour enough batter to make the size of crumpet you'd like!
Cook the crumpets on one side until they bubble through and appear mostly dry on the tops. Then, flip them and cook for another 15 seconds. They should look like this:
Not dry on top...
...and now ready to flip!
All ready to eat!
Serve with jam and butter. YUMMMM!
Love them? Here's the best part - you can freeze them! I stack 7-8 crumpets in a freezer bag. To reheat, simply put them in the toaster! They're delicious and you can have them any time! Now if someone could just explain to me why there aren't crumpets for sale in every supermarket in the US...
*This recipe can be cut down, but trust me, you won't want to! Adapted from Carol Craig's Recipe on AllRecipes.com.
The Fake-It Yourself Breakdown:
Crumpets (Pantry Ingredients, about $2.50)
Total Fake-It Cost: $2.50 for 25 Crumpets
Compare to Mail Order Crumpets from Wolferman's: $21.95 for 4 Crumpets (Wow! You really have to miss/love crumpets to order those!)
Total Fake-It Savings: $134.69