Adapted from The Unofficial Harry Potter Cookbook by Dinah Bucholz
Here is another British classic, perfect for breakfast or for your 5 o’clock tea. This is light, fluffy sort of yeasty bread. The perfect cookie cutters for these are 3¾-inch ones. It would be perfect if you had more than one to make the process quicker; I do not have a round cookie cutter with the appropriate size so I use a heart-shaped one that makes the crumpets extra cute (but does take a while). Recently, I started seeing crumpets in many supermarkets and, since I love them so much, I wanted to try them. Nonetheless, we all agreed that these homemade crumpets are a lot better than the store-bought ones. I hope you love these crumpets as much as I do.
Yields 8 crumpets
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1 tsp active dry yeast
- ¼ tsp salt
- 1 cup milk of your choice (I used almond milk)
- 2 tbsp butter, melted
- Whisk together the flour, sugar, yeast and slat until combined. Add the milk and melted butter and whisk until smooth. Cover with plastic wrap and leave in a warm, dark place for about 1½ hours until puffy and risen.
- Grease the crumpet rings or cookie cutters (suggestions in the introduction) and a skillet or griddle. Heat the skillet or griddle. Stir down the mixture. Place the crumpet ring(s) on the skillet or griddle and pour a little less than 1/3 cup of batter into the ring. Cook over low heat for about 5 minutes until the tops fill with holes. Using tongs, carefully remove the crumpet rings and flip the crumpets over. Now, the top should have a nice golden brown color and the bottom should be pale. Cook for about 5 more minutes until the bottom is somewhat browned. Repeat until the batter is used up.
Comments: When you are going to eat the crumpets, you can pop them in the toaster until they are golden brown. This is why crumpets have a paler side. Since I don’t like to toast my bread too much, I often heat the crumpets in the microwave for about 15 seconds so that the topping becomes nice and melted. Of course, the traditional way of eating crumpets is with butter or clotted cream and jam. As I said in the scones recipe, I like them with dulce de leche.