By Doreen Randal on August 12, 1999
Photo by truebrit
Photo by truebrit
Serving Size: 1 (1269 g)
Servings Per Recipe: 1
"These are awesome! Absolutely scrumptious. Taste like the authentic British crumpets I used to eat back home. I prepared the batter in the bread machine, and used 1 packet (2 1/4 tsp.) of dried yeast instead of the compressed yeast. I've made these twice now, and both times, they turned out GREAT! They can be refrigerated or frozen, and then toasted. Slather with butter, let it melt into the holes, then enjoy!!!
Edited to say that I've made these many times over the years, and they have never failed me! It is the only recipe I'll use! :)"
"These are yummy. My family was very excited when they woke up to freshly made crumpets. I found that as the batter sat between cooking batches it thickened, and the characteristic bubbles could not form. I solved this by mixing in a little water before pouring the next batch. By adding this step I get the bubbles every time."
"One word describes my reaction - WOW! I can't believe that I have actually made crumpets after buying them all the time. These are better than store bought. I got 31 pcs and I think my egg rings are regular size ones. Unfortunately I only possess 2 egg rings so it took forever. I would recommend getting at least 4."
"Thank you, Thank-you!! I've been looking for just the right recipe for years and this is the one. The taste and texture are perfect. Crusty bottom, slightly chewy texture with tons of tiny bubble tunnels, and just the right sharpness to the flavor. I followed the recipe (super easy)exactly except for filling the rings with batter only 1/2 or 2/3rds. My rings are english muffen rings and are slightly deeper. I also turned them over after removing the rings for less than a minute to give the top a slight toasted appearence. Thanks again - Bob"
"I cut this recipe back to 8 crumpets, toasted 2 before I even took the picture! Excellent. Used a large fry pan that held 4 rings. I do not have egg rings so I took a juice can and with tin snips cut off the bottom part of the can and the top discarding the middle part of the tin. Remove bottom lid before cutting the can, you get two rings from each can. When the surface of the crumpet was covered with holes I removed the rings let them cooked a couple of minutes longer and then flipped the crumpet over for abouta half minute. Lovely toasted lathered in butter and some honey on top. I will post a further picter of the toasted crumpet later. Thanks Doreen Randal great recipe"
"Worst ever. Leaves a awful after taste too."
"Made these for breakfast this morning. WOW! The whole family loved them! I made them in my pikelet pan so they were a tad smaller. Made over 24 and all went bar 4! Wanted to make crumpets for a long time, if I had realised how easy they are to make, I would have made them sooner! Thanks!!!"
"I make these a lot and I quite love the recipe. it is quick and easy to mix up. The only reason I don't give it a perfect score is...I always seem to have to add a bunch more water to get the holes to form on the top. thanks so much for sharing this. I live in a country where proper crumpets are hard to come by"
"I don't know what I am doing WRONG! My crumpets come out doughy and heavy. I have tried 4 (yes, FOUR!) times as the idea of homemade crumpets appeals so much and all the other reviews are so good! Maybe it was my oven? Maybe the yeast is somehow different in New Zealand?? Ah well..."
"the best ....... i still toasted but were great no left overs"
"Good thing you can't rate me on my cooking skills...The recipe is excellent, but I have some problems with the procedure, probably because I've never even seen crumpets made. I also had to use tin cans, they're great molds when sprayed with Pam (I tried the old fashioned greasing method first, did not work asa well). Before I try these again I will buy some egg rings and use my electric frying pan. Even with my limited crumpet skills they're still delicious. I'll post my edit next time I try with the proper equipment. Thanks Doreen!"
"The only reason that I didn't give this recipe 5 stars is that I'm still working on getting the cooking part down pat! The recipe is great and easy but last night when cooking, I overfilled my forms. Add that to not having my heat quite high enough and I ended up with some pretty light and a bit doughy (but still yummy!) crumpets. Now that I've made notes for my personal stove, I know my next batch will be just wonderful and I'm planning on giving them (along with a half-pint of homemade jelly) as favors at our annual Thanksgiving dinner. Thanks for a great recipe!!"
"mine went toatly bad inside, didn't cook at all. And I did everything it's said in the recipe."
"amazing!! although mine were definitely made using a soup can. :-)"
"This is an excellent crumpet recipe...much better than bought crumpets. I halved the recipe, too, but next time I'll make the full recipe and freeze some. Thanks Doreen for a great recipe."
"*BIG hug to you Doreen!* These sooo beat Thomas dry, chewy, little english muffin things. These are real! These smell way too good! These are down right excellant! I made a half batch last night so I could have them this morning, and it was so hard not to bite into one right when it came off the griddle. I waited though, like a good girl :P and my reward was the biggest one that I made last night with a big tablespoon of butter and honey. OH! It was sooo good! It makes me just wish that I had made the whole batch; next time I will just have to do that. Thank you, thank you, thank you for this wonderful recipe. (P.S. Did you ever think of opening a bakery? lol)"
"Yum! I actually prefer these to the bought ones! I halved the mixture and got a rather thick batter but it worked well enough especially as I don't have egg rings."