Gary Rhodes - Homemade Crumpets
Gary Rhodes Recipe: "I love having afternoon tea cakes, hot-cross buns, and scones. They are treats the British enjoy and they are so easy to get hold of in Britain - almost every shop sells them. Crumpets warmed and served toasted with lots of butter and jam are also a favorite. So, when a friend of mine passed on this recipe to me, I just had to try it. They do work and, with lots of butter, are delicious".
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READY IN: 45mins
YIELD: 20 crumpets
UNITS: US
INGREDIENTS
Nutrition- 4cups all-purpose flour
- 2teaspoons salt
- 2tablespoons dried yeast
- 2 1⁄2cups warm water
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DIRECTIONS
- Sift together the flour and salt.
- Mix the yeast with a few tablespoons of the warm water.
- Whisk three-quarters of the remaining warm water into the flour and then add the yeasty liquid.
- Cover and leave in a warm place until the mixture has risen.
- Once risen, check the consistency.
- If the batter is very thick, loosen with the remaining water.
- The batter should now be left to stand for 8-10 minutes.
- Warm a non-stick frying pan on a low heat.
- Butter some crumpet rings or small tartlet rings.
- Place the rings into the frying pan and pour in some of the batter until half-full (1/4 to 1/2 inches deep).
- Cook on a low heat until small holes appear and the top has started to dry.
- The bottom of the crumpet will now be golden and it can be turned over and cooked for another minute.
- The crumpets are now ready for lots of melting butter!
- Note: The crumpets can be cooked without turning - simply cook until the tops are completely dry.
- The finely grated zest of 1 lemon can also be added to the batter to give a lemon bite.
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