• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • START HERE
  • Destinations
    • Asia
      • India
      • Indonesia
      • Malaysia
      • Thailand
      • Vietnam
    • Australia / Oceania
      • Fiji
    • Caribbean
      • Cuba
    • Europe
      • Belgium
      • Estonia
      • France
      • Greece
      • Iceland
      • Ireland
      • Italy
      • Luxembourg
      • Malta
      • Portugal
      • Switzerland
    • North America
      • Hawaii
    • UK
      • England
      • Scotland
  • FOOD
    • COOKING
  • TRAVEL RESOURCES
    • Motorhomes
      • Hire a motorhome in France
      • How to buy a motorhome in France
      • RV hire USA (for hirers and RV owners)
    • Travel Insurance
    • Travel Products and reviews
  • ABOUT
    • WORK WITH US
    • Contact Us
    • Blog coaching
    • BLOG CONSULTING
    • Blog resources
    • In the Media
    • Reviews
  • SHOP
  • SUBSCRIBE

BEER AND CROISSANTS

Home > Cook With Me > How to cook crumpets at home

How to cook crumpets at home

Published on May 27, 2020 Updated on July 15, 2020

final crumpets for serving how to make crumpets

I have never been a fan of crumpets but I have realised very recently that this is because my only experience has been with ones bought from the supermarket. Simply, there is no comparison at all of these beautifully made, fresh crumpets to those found wrapped in plastic on the bread shelves at the shops.

“Crumpets, or at least terrible travesties of them… are more commonly sold packeted by grocers or supermarkets than by bakers. Perhaps indeed they are delivered direct from a plastics recycling plant, and have never been near a bakery,” ELIZABETH DAVID, ENGLISH COOKBOOK AUTHOR

This recipe is simple, but it takes a little while for the process to be completed. Stick with it and you will be rewarded with soft, melt-in-your-mouth crumpets. Here’s how to cook crumpets at home.

Ingredients

  • 400 ml milk
  • 20 gm butter, plus extra, softened, for greasing and cooking
  • 1 tsp caster sugar
  • 3.5 gm dried yeast
  • Pinch salt
  • 250 g plain flour
  • 1/2 tsp bicarbonate of soda
  • 25 ml warm water

Method

Place the milk and butter in a saucepan and heat on low until the butter melts. It is likely at this stage that the temperature will exceed 37º Celsius. If this occurs, leave the milk aside until the temperature reduces to 37ºC. If you are in a rush, empty the milk mixture into a new dish to get it out of the hot saucepan.

Combine the sugar and yeast in a small bowl. When the milk mixture has reached the correct temperature, take 100ml only and mix it in with the yeast and sugar. Stir and then place in a warm place for about 5 minutes. The mixture should foam up.

Cook’s tip – do not put all the milk mixture in at this step.

Combine the flour and a pinch of salt in a large bowl. Make a well in the centre and add the yeast/sugar/milk mixture slowly. Stir in a little flour.

Now add the rest of the milk (should be 300 ml). Whisk the mixture until it is all combined and there are no lumps.

Cover the bowl with a tea towel and place in a warm spot. The mixture needs to get aerated and foamy and will usually take at least 90 minutes.

Dissolve the bicarbonate of soda in 25ml of warm water.

Cook’s tip: Make sure the water is only warm not boiling!

After the 90 minutes has passed and the mixture has become foamy, add the bicarb/water and whisk to combine.

Cover once again and leave it to foam up. This will take around 30 minutes.

crumpet mix
Cook’s tip: This time the mixture doesn’t need to go into a warm place. It’s ok just to leave it on your kitchen bench.

Get your frying pan ready on low-medium heat. Add some butter and then place your greased rings into the pan. Fill them 2/3 of the way up the ring.

crumpets starting to make
Cook’s tips: I added a small amount of olive oil to my butter to stop the butter from burning.

Don’t be tempted to fill the rings to the top as they will overflow, affect your cooking time, and make it hard to get out of the rings. Yes, you guessed it, I’m guilty of doing this!

This is the part that can vary depending on your mixture, how much mixture is in the rings and the cooking temperature. Keep an eye on them when they are cooking.

Cook them until the mixture bubbles and small holes form on the surface. Eventually a skin will also form.

how to cook crumpets
Cook’s tip: Whilst it is recommended to cook slowly, cooking too slowly can cause the skin to form on the top over the holes, meaning the crumpet won’t be properly aerated. Time, patience and practice is the key here.

Flip the crumpets over and cook for about one minute, just enough for the tops of the crumpets to be golden brown.

They are fabulous served straight away and can be toasted the next day. Freezing crumpets is also possible.

FIND MORE OF OUR RECIPES HERE
final crumpets for serving
This post may contain links to products and services we recommend and make a commission from. For further information please read our disclosure
final crumpets for serving

Homemade crumpets

Yield: 8
Prep Time: 2 hours 10 minutes
Cook Time: 20 minutes
Total Time: 2 hours 30 minutes

Make these crumpets and you'll never want to buy them from the supermarket again. Simple to make and really yummy to eat.

Ingredients

  • 400 ml milk
  • 20 gm butter, plus extra, softened, for greasing and cooking
  • 1 tsp caster sugar
  • 3.5 gm dried yeast
  • Pinch salt
  • 250 g plain flour
  • 1/2 tsp bicarbonate of soda
  • 25 ml warm water

Instructions

  1. Place the milk and butter in a saucepan and heat on low until the butter melts. It is likely at this stage that the temperature will exceed 37º Celsius. If this occurs, leave the milk aside until the temperature reduces to 37ºC. If you are in a rush, empty the milk mixture into a new dish to get it out of the hot saucepan.
  2. Combine the sugar and yeast in a small bowl. When the milk mixture has reached the correct temperature, take 100ml only and mix it in with the yeast and sugar. Stir and then place in a warm place for about 5 minutes. The mixture should foam up.
  3. Combine the flour and a pinch of salt in a large bowl. Make a well in the centre and add the yeast/sugar/milk mixture slowly. Stir in a little flour.
  4. Now add the rest of the milk (should be 300 ml). Whisk the mixture until it is all combined and there are no lumps.
  5. Cover the bowl with a tea towel and place in a warm spot. The mixture needs to get aerated and foamy and will usually take at least 90 minutes.
  6. Dissolve the bicarbonate of soda in 25ml of warm water.
  7. After the 90 minutes has passed and the mixture has become foamy, add the bicarb/water and whisk to combine.
  8. Cover once again and leave it to foam up. This will take around 30 minutes.
  9. Get your frying pan ready on low-medium heat. Add some butter and then place your greased rings into the pan. Fill them 2/3 of the way up the ring.
  10. This is the part that can vary depending on your mixture, how much mixture is in the rings and the cooking temperature. Keep an eye on them when they are cooking.
  11. Cook them until the mixture bubbles and small holes form on the surface. Eventually, a skin will also form.
  12. Flip the crumpets over and cook for about one minute, just enough for the tops of the crumpets to be golden brown.
  13. They are fabulous served straight away and can be toasted the next day. Freezing crumpets is also possible.

Recommended Products

Beer and Croissants is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites worldwide.

  • Uncle Jack double rolled tart rings, English Muffin Rings Professional Crumpet Rings 3-1/8” set of 4
    Uncle Jack double rolled tart rings, English Muffin Rings Professional Crumpet Rings 3-1/8” set of 4

Did you make this recipe?

Please leave a comment on the blog or share a photo on Facebook

© Kerri McConnel
Cuisine: Breakfast / Category: Cook With Me
ENGLISH-CRUMPETS
Kerri_McConnel Beer and Croissants

About the author

Kerri McConnel

Kerri left her corporate career to pursue a different lifestyle, establishing the successful travel website, Beer and Croissants.

Kerri and her husband Stirling now regularly travel the world, where eating great food, sampling local beverages and cooking international foods are integral to their adventures.

You also won’t find them too far away from an epic road trip either, with motorhomes their speciality.

    Filed Under: Cook With Me

    Previous Post: « Easy salmon rillettes recipe
    Next Post: Best France road trips: 10-day road trip itinerary in Burgundy France »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Primary Sidebar

    Stirling and Kerri McConnel Beer and Croissants

    Hi, we are Kerri and Stirling. We travel for amazing food experiences. We love a touch of luxury but motorhome road trips are our great love. We are here to provide inspiration and information to help you travel the world too.  Get to know us.

    how to buy a motorhome legally in france
    TRAVEL RESOURCES SIDEBAR
    GET €50 OFF YOUR NEXT MOTORHOME HIRE IN FRANCE

    Footer

    • Facebook
    • Pinterest
    • Twitter
    • Linked In
    • Instagram
    • YouTube

    © www.beerandcroissants.com All Rights Reserved.