Crispy, chewy and delicately spongy in texture with a delicious depth of yeasty flavor, you simply can’t beat this authentic homemade crumpets recipe!
Traditional Crumpets Recipe
When I moved to England where I lived for 7 years, there were a number of quintessential British dishes I was eager to try. Crumpets was one of them. We had no sooner settled into our hotel room than we went grocery shopping at the local Tesco and I picked up a package of them for the following morning. We popped the them in the toaster, slathered them with butter and jam and took our first bite of English crumpets.
The verdict: The butter and jam were good.
Excessively spongy in texture and bland in flavor, I wondered why, of all things, crumpets had earned such a prominent place on the British table.
I swiftly wrote crumpets off as “tried them once and once was enough.” That is, until I ate some homemade crumpets at a friend’s house. My opinion of the famous crumpet made a 180 degree turn!
Simultaneously crispy, chewy and delicately spongy in texture with a wonderful depth of yeasty flavor, I can promise you – homemade crumpets are everything they’re chalked up to be! Continue below to our crumpets recipe learn how to make the BEST homemade ones ever!
What Are Crumpets?
Crumpets are English griddle cakes made from flour, milk/water and yeast and are traditionally eaten for breakfast or with afternoon tea. They’re soft and somewhat spongy in texture and their crowning feature are the dozens of tiny holes that dot the surface, allowing whatever you spread on them to soak down into them, making each and every bite an unforgettable one.
What Is the Difference Between a Crumpet and an English Muffin?
Crumpets and English muffins are sometimes confused and while it’s true that they’re both cooked on a griddle, they are distinctly different. English muffins are more like bread rolls; they’re doughy, heavier and bread-like. English muffins are also cut in a half for serving.
Crumpets are lighter and spongier in texture both as a result of different ingredients/ratios as well as technique and the dual rising method that gives them a different texture, consistency and appearance (specifically the dozens of tiny holes that dot the top surface).
Unlike English muffins, crumpets are not split in half for serving. Instead the butter, honey, jam, etc and spread right on top of the toasted crumpet.
Where Did Crumpets Originate?
If the Union Jack above isn’t a dead giveaway, crumpets originated in United Kingdom.
One of the earliest mentions of “crumpet” came from the English Bible translator, John Wycliffe, who referred to them as “the crompid cake.” The name is thought to have Celtic origins referring to a “thin, flat cake” (i.e., Breton: krampouezhl; Cornish: krampoeth; or Welsh: crempog or crempot, a type of pancake).
The Evolution of the Crumpet
The crumpet has evolved over time. Centuries ago they were made without yeast and were flatter and harder, more like pancakes (what is also a Welsh variation, bara piglydd, known as pikelets, likewise enjoyed throughout Australia and New Zealand). During the Victorian era the yeast was introduced and crumpets have never been the same since – for the better.
How Long Should I Let the Crumpet Batter Rest?
Different recipes recommend different times. The batter is ready after sitting for 30 minutes (crumpets in above pics were made after 30 min) but I have found that letting it rest a bit longer will give you an even higher rise and a lighter texture. In the pic below I let the batter sit for an additional 20 minutes. See the side-by-side pic for a comparison of height.
Try both and see which you prefer. Both are excellent but I slightly prefer the higher rise.
Do I Need Crumpet Rings to Make Crumpets?
Yes. Crumpet batter is very loose and runny and the crumpets rings are what will shape and hold the batter while the crumpets are cooking.
I use Norpro’s English Muffin/Crumpet Rings. They do the job perfectly.
Can Crumpets Be Frozen?
Yes, crumpets freeze well. Let them cool completely and freeze them in a ziplock bag or airtight container for up to two months. To eat them let them thaw and then toast them.
How To Make Crumpets
Once you’ve tried homemade crumpets you’ll fall in love forever! Check out our step-by-step pictured instructions below and the crumpets recipe video in the recipe box for instructions on how to make homemade crumpets!
Let’s get started!
Stir the sugar and yeast into the warm milk and let it rest for 10 minutes until frothy.
In a large mixing bowl or the bowl of a stand mixer combine the flour and salt.
Add the liquid to the flour mixture and stir/knead until a thick dough forms. If using a stand mixer, use the paddle attachment and beat the mixture for about 3 minutes until a thick dough forms.
Cover the bowl loosely with plastic wrap and set it in a warm place to rise for at least an hour or up to two (it should nearly double in size). This stage is important for the formation of the bubbles that will later form the classic holes in the crumpets.
Dissolve the baking soda in the warm water and add it to the dough. In addition to the previous proving phase, the baking soda is also what helps aerate the crumpets to give them their classic pores. Those pores allow the butter later on to soak beautifully into the crumpet and gives them their famous sponge-like texture.
If using a stand mixer, beat the batter for a minute or two. Or use an electric mixer to beat the batter. If some small lumps remain that’s okay. Any remaining lumps will dissolve during the next resting stage.
Cover the batter and let it rest in a warm place for at least 30 minutes (see note below comparing the rise of the crumpets depending on how long the batter sits).
After 30 minutes the batter should be nice and bubbly. When you stir it, it will bubble and froth nicely.
Time to prepare the crumpet rings.
Oil the inside rims of the crumpet rings. Lightly oil the frying pan. You can use a regular skillet or a cast iron pan (my preference). I’m using my Lodge 12″ Cast Iron Pan.
Heat the pan and rings over medium-high heat.
Once the rings are hot, pour the batter into each ring until it’s slightly more than half full.
Cooking time will vary depending on your stovetop and frying pan but these will cook for approx 8-10 minutes (the time will vary according to the kind of cooktop and cookware you’re using. Just be sure to keep an eye on them to ensure they don’t burn on the bottom. Lower the temp as needed to finish off the cooking).
The batter will begin to rise and bubble on top.
After several minutes when the tops are cooked and the classic pores/holes are present with the bottoms lightly browned, your crumpets are done and you can remove the rings.
Traditionally crumpets are only cooked on one side only, not flipped over, and then toasted later. However, if you’re going to eat the crumpets immediately, I prefer to remove the rings and flip the crumpets over to cook an extra minute or two on the top side for a nice golden color and added layer of crispiness. If you flip them be careful not to move them so you don’t smear any uncooked batter and thereby cover over the pores.
If you’re keeping them for later or plan on freezing them, you have the option to flip or not flip – either way you’ll want to toast them to reheat them.
Your gorgeous, delicious homemade crumpets are ready to eat!
Do I Need To Toast Crumpets?
Store-bought crumpets are always toasted before eating them because they’ve become soft from sitting in the packaging. However homemade crumpets straight out of the frying pan will be wonderfully crispy on the outside so there is no need to toast them. If you’re not serving them immediately toast them just before serving.
Serve the crumpets warm slathered with butter, jam, golden syrup, honey or topping of your choice.
Crumpets can also be frozen, thawed and toasted.
Note: Crumpets are eaten whole/open-faced and are not cut in half horizontally.
Enjoy!
© Nager | Dreamstime
Be sure to try our other delicious British recipes!
- Traditional Yorkshire Pudding
- Sticky Toffee Pudding
- Irish Beef and Guinness Stew
- British Fish and Chips Recipe
- Bangers and Mash
- Eccles Cakes
- Authentic Toad in the Hole
- Traditional Spotted Dick
- …and many more (click for complete list)!
PIN ME!
Authentic English Crumpets Recipe
Ingredients
- 2 cups all-purpose flour (can substitute half bread flour)
- 1 teaspoon salt
- 1 cup warm milk
- 1 tablespoon active dry yeast
- 1 teaspoon cane sugar
- 1 cup warm water
- 1/2 teaspoon baking soda
Instructions
- Stir the sugar and yeast into the warm milk and let it rest for 10 minutes until frothy. In a large mixing bowl or the bowl of a stand mixer combine the flour and salt.
- Add the liquid to the flour mixture and stir/knead until a thick dough forms. If using a stand mixer, use the paddle attachment and beat the mixture for about 3 minutes until a thick dough forms. Cover the bowl loosely with plastic wrap and set it in a warm place for at least an hour or up to two to let the dough rise (it should nearly double in size). This stage is important for the formation of the bubbles that will later form the classic holes in the crumpets.
- Dissolve the baking soda in the warm water and add it to the dough. If using a stand mixer, beat the batter for a minute or two. Or use an electric mixer to beat the batter. If some small lumps remain that's okay. Any remaining lumps will dissolve during the next resting stage.Cover the batter and let it rest in a warm place for at least 30 minutes (see note below). After 30 minutes the batter should be nice and bubbly.
- Prepare the crumpet rings by greasing the inside of each rim. (I use and like Norpro's English Muffin/Crumpet Rings.) Lightly oil the frying pan. You can use a regular skillet or a cast iron pan (my preference). I use my Lodge 12" Cast Iron Pan.Place the rings in the frying pan over medium-high heat.
- Once the rings are hot, pour the batter into each ring until it's slightly more than half full. Cooking time will vary depending on your stovetop and frying pan but these will cook for approx. 10 minutes (**the time will vary according to the kind of cooktop and cookware you're using and may take longer. Just be sure to keep an eye on them to ensure they don't burn on the bottom. Lower the temp as needed to finish off the cooking). Turn the heat down as needed to prevent burning. The batter will begin to rise and bubble on top. After several minutes when the tops are cooked and the classic pores/holes are present with the bottoms lightly browned, your crumpets are done. Note: You can either remove the rings and flip the crumpets over to cook the other side for another minute or two until golden or remove them from the rings and toast the crumpets. (See blog post for more info on this.)
- Serve the crumpets immediately slathered with butter, jam, golden syrup or honey. To reheat later toast them in the toaster. Can also be frozen, thaw first before toasting. (Crumpets are eaten whole/open-faced and are not sliced in half horizontally.)
- NOTE: Regarding how long to let the batter sit before using: It's ready after 30 minutes but letting it rest a bit longer will give you an even higher rise and a lighter texture (see blog post for side-by-side comparison pics). And more bubbles means more of those classic holes in your crumpets. Try both and see which you prefer. Both are excellent.
Video
Nutrition
Caring Faithful says
Hi Kimberly, If using instant dry yeast would I also not need to let it sit for 2 hrs while it rises? Would leaving it to sit for 2 hrs stop you from getting less holes on the crumpets if using instant dry yeast? Thanks
Kimberly @ The Daring Gourmet says
No, you can use them both the same way in this recipe and they’ll produce the same results. Whether you’re using active dry yeast or instant dry yeast, follow the exact same procedure. It’s the baking soda that does most of the work in creating the holes.
Jenn says
I made these once before and they were great, but do they actually lend themselves to a smaller batch? If I use the slider and move to 5 will the dough still work?
Kimberly @ The Daring Gourmet says
Hi Jenn, theoretically I don’t say why not but I haven’t actually tried it!
Jenifer says
Can’t wait to make the crumpets! I found your site looking for a Saurbraten recipe to make for my mom. Restaurant menus are sometimes limited, and the local German restaurant wasn’t serving her favorite dish – Sauerbraten – when we went out for her birthday. She’ll be so happy if I can make it at home. She can’t cook like she used to, but she inspired a love of cooking as well. Looks wonderful, as do the crumpets and so many other recipes here. My oven is also down for the moment (though not my mom’s!) so I was also looking for bread recipes not dependent on an oven. I’ve found a treasure. Thank you! I was also pleased with your Portland review, as that’s where we live and where I grew up. Thanks for your interesting and delightful site!
Kimberly @ The Daring Gourmet says
Thank you so much, Jenifer, and welcome! I hope you enjoy the Sauerbraten and the crumpets and would love to hear how it goes! Warm regards, Kimberly
Barry Bowler says
Tried to make as per recipe but they never went bubbly when cooking, some small bubbles but tasted very doughy and a bit salty, Used cast iron skillet but they never seemed to cook all the way through bottoms cooked and tops still wet, any ideas what I did wrong
Erik says
These are so much better than the rubber things they sell at Tesco! I made one batch this morning to figure out the temperatures I needed. They turned out okay, but I decided to make a new batch this evening now that I have the cooking figured out. For me, I cook on medium high for five minutes and then reduce the heat to medium for another five. I found that putting a lid on for that last five minutes gets the tops completely done (the first batch were still a little gooey on the top). Thanks for posting these great, authentic recipes! I’ll never eat a store-bought crumpet again!
Kimberly @ The Daring Gourmet says
Fantastic, Erik, thanks so much for the feedback!
Les says
Great recipe! Thank you for sharing this, Kimberley! Best homemade crumpets I’ve had, outside the UK :) Everyone loved them! These really have a nice springy texture and the flavour is just perfect.
Kimberly @ The Daring Gourmet says
Thanks so much, Les! :)
Devin C. says
Something is obviously wrong with this recipe as printed here. I’ve made crumpets in the past with great success. Thos batter was far too runny and the end product was tasteless and chewy. As others have noted, the cooking time was far longer than stated I’m instructions. After making several crumpets that weren’t pretty and certainly didn’t taste good I poured the remainder of the batter down the drain and gave up. Very disappointing experience.
Monty says
yes indeed, the metric recipe says 250g flour, 250 ml milk, 250 ml water, whereas the US recipe says 2 cups flour, 1 cup milk and 1 cup water. You should go for roughly the same ratio of milk & water to flour, so you should either double the flour to 500g, or halve the milk and water to 125ml…
Anonymous says
Thanks!
Caring Faithful says
Is there a difference between using instant dry yeast or using active dry yeast when making crumpets? Thanks Caring
Kimberly @ The Daring Gourmet says
Hi, many bakers prefer the flavor of active dry yeast as it’s a bit milder with a less “aggressive” yeast flavor. But you can definitely use instant dry yeast if that’s what you have on hand. The difference is that you’ll use a bit less – use 2 1/2 teaspoons instead of 1 tablespoon – and skip the first step of dissolving it in the milk. You’ll go straight to step 2 and add the instant dry yeast directly to the flour along with the milk and sugar.
Patou says
Thank you so much! I succeed to make delicious crumpets even with an electric baking tray (made them with less batter to avoid “overburn under/no cook at all on the top” result) Work even if you are a bit distracted and put a bit too much baking soda like I did ;)
Dominik says
Dear Kimberly,
How warm is “warm?” Based on your photo, this “all my thermostats are at 64 F” guy believes we might think of different temperatures when calling it warm. Could you please define “warm milk,” “warm water,” and “warm place,” with a number and unit of measurement?
Thank you so much!
Dominik
Gray says
Hi, I’ve tried the recipe a couple of times. The first time with 10′ activation, 60′ rise, and 30′ second rise but they weren’t cooked in the middle. The second time I let it rise for 120′ and 60′ but they were still not cooked in the middle. Do they need to be cooked on higher than medium heat? They look like they ‘should work’ but don’t!
Sharon Herron says
I’ve made this recipe but the batter is runny after adding the water mix. Is that how it should be?
Kimberly @ The Daring Gourmet says
Hi Sharon, it should be runny enough to pour but thicker than pancake batter.
Cindy says
These taste horrible. Are you sure the baking soda shouldn’t be baking powder?
Melissa Young says
I tried this recipe this morning. The batter looked right. But after 20 minutes of cooking, they still weren’t cooked through. I got impatient and took them out of their rings and flipped them. After another 10 minutes, the tops were cooked but the inside was still woefully undercooked. I’m not sure what I did wrong.
Kimberly @ The Daring Gourmet says
Hi Melissa, you had the heat too low, they shouldn’t take anywhere close to 30 minutes to cook.
Anonymous says
Agree with Lee-Anne… I’m from UK – have never made my own till I found this recipe… better than any shop bought crumpet ever.. I simply can’t believe I’ve left it this long in my life to start making crumpets especially as we have them for first breakfast at weekends and during the holidays. There is no going back… will never buy a crumpet again… ever!
Would suggest that you leave mix once baking soda mix is added for longer than an hour – important to get more bubbles. By the time I got to the last batch they were doing brilliantly. Also keep an eye on your griddle pan… it is a slow cook… had to turn mine off during the cook to avoid burn. Flipped mine, holes a bit blocked but must say they are the lightest and tastiest crumpets ever!
John says
I tried your recipe for the first time last week and was impressed by how nice they tasted.
Later in the week, I was discussing the recipe with the wife and mentioned the fact I couldn’t find the baking soda, so, therefore had to use some from the laundry where we keep a small supply for scrubbing collars and cuffs.
She burst into fits of laughter stating that what I used was not our usual baking soda and that it was actually mixed with soap powder. I was not amused, to say the least, but can see the funny side of it now haha.
Anyway, I’m going to have another go this weekend using the new box of baking soda I have just purchased. One small issue I did have was burning on the bottom while waiting for the top to brown, before flipping. Did I have my heat(gas) too hot to start with?
Cheers,
John
Kimberly @ The Daring Gourmet says
Lol, John, that’s hilarious! Who knows, you may decide you prefer the flavor of the soap powder version better! ;) Yes, if the bottom was burning before the top was done then the heat was too high.
John says
Yeah, the wife thought it to be hilarious, and then confessed to me she thought it had a funny taste to it. Me I was so eager to eat mine I never even noticed. I will have another try this weekend with a lower heat.:-)
Cheers,
John
Wendy says
Jamás he comido éstas tortitas que están entre las tortitas americanas y los Bahgrir marroquies (los hoyitos .Los probaré próximamente, los pongo en mis pendientes. Saludos y gracias
“Nunca debes de acostarte sin saber algo nuevo “
Happy123 says
how come my batter isn’t bubbly after 30min?
Sandy says
Did your yeast proof properly in the warm milk? If the milk is hotter than 110 degrees, it can kill the yeast, and the batter will not be bubbly.
w. Andrako says
I will be trying this one soon. I lived in England a couple of years and loved them but the recipies on Youtube do not taste as I remembered. They were not spongy and yeasty and were harder. No yeast flavor. This one has a couple of tips that may help them taste like my memories. Thank you.
Howard says
Brilliant. What size are your crumpet rings? I only made 5 with the mixture.
Lovely though.
Kimberly @ The Daring Gourmet says
Hi Howard, they are 3.5″ x 3.5″ x .5″ / 9cm x 9cm x 1.25cm.
Victor M. Gosnell says
I am 64 and had never had a crumpet. After talking to a friend from England, where the topic came up, I decided to give it a try. I ordered rings on Amazon, and found this recipe here. As I type this, my third batch is rising in the kitchen. I found this recipe to be excellent, and see no reason to go anywhere else. I honestly have no experience to compare these to, but these are delicious! I do hope one day to have someone try them, who has eaten many over the years, just to get a more rounded opinion, but that’s not necessary for my personal enjoyment! I make a full batch, eat a couple immediately, then freeze the rest, 2 to a zip lock sandwich baggie. I move a few from the freezer to the fridge at a time to have for breakfasts. To me they are just as good after freezing. I pop them in the toaster and voila, good as new! When my supply is depleted, I simply repeat the process, yum!
Kimberly @ The Daring Gourmet says
That’s wonderful, Victor, I’m so happy they’ve been such a success, thank you!
Lee-Ann F says
This recipe was amazing! I have made them twice now, and the second time turned out better then the first. I did a couple of things differently the second time.
1. I heated the milk up in the microwave til it was hotter than warm. After 10 mins, I had a good frothy mixture from the yeast, sugar and milk combo.
2. I only let the dough rise for an hour instead of 2. (My first attempt, it was a very cold day in the kitchen and I had the heater close to the bowl where the dough sat rising)
3. After mixing the soda and water solution to my risen dough, I sat the batter outside in the sun for the 30 mins, and got a nice bubbly stretchy batter.
4. I put the heat to 4 instead of 5 on my stove – medium low
5. I used coconut oil to grease the inside of my rings, and on my cast iron skillet.
6. I used a soup ladle to pour the batter into the rings, and filled it halfway.
7. I set a timer to cook it for 10 mins, before flipping it to the other side.
8. I got 12 crumpets from one batch.
9. The total time with prep and rising time + cooking time is closer to 2 hours 35 mins.
It is so worth it though. The crumpets had a lightly toasted base, with a soft chewy center and were at least 3/4″ in height. I have been sharing this recipe with family and friends. Excellent.
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Lee-Ann, thanks so much for your feedback and insights!
Bob Standen says
Hi, well I wanted to make crumpets for some time. After buying 4 crumpet rings I hunted for a recipe and found yours. I woke up a bit early(3.45 am) and did my early chores. I looked at the recipe and started to make the batter, I got it back to front. I added the sugar and yest to the warm water and put the baking powder in the warm milk. I though I’d screwed up big time so put both into the plain flour and salt, got my whisk out and blended it into a batter, covered it and let rise for 1 hour 45 minutes in the morning sun. Heated up the pan and rings after coating both with butter. Poured in the batter 2/3 the ring sides, set the heat on low and set the timer for 10 minutes, removed the rings and flipped them for another 3 minutes. They are the best crumpets ever. Looked at my baking powder to find it was 13 years out of date, so can only wonder what they would be like with fresh double rise baking powder or using self raising flour instead?
Kimberly @ The Daring Gourmet says
Lol, Bob! That’s awesome, I’m glad the crumpets were so forgiving. Who knows, you may have cracked the secret to the “ultimate” crumpets and now it’s going to be hard to replicate them exactly the same way again! :)
Bob Standen says
Hi Kimberly, thanks for your reply. I have put 5 in a ziplock bag in the fridge. I found them very filling. Tried golden syrup, Canadian maple syrup, strawberry conserve and Vegemite. All tasty. I will try your recipe next time to see if there is any noticeable difference in texture/flavour or thickness. Then I’ll try using self raising flour as it contains a raising agents that work with heat. I found that’s what is in double raising baking powder but I can’t find anyplace to buy it here in Australia.
Best wishes, Bob.
Raven says
Sorry. I meant to say shouldn’t it be baking powder instead of baking soda.
Kimberly @ The Daring Gourmet says
Hi Raven, yes, baking soda is a key ingredient in crumpets. I discuss its role in helping create the characteristic holes in the crumpets in my blog post writeup.
Raven says
Are you sure it should be baking powder? Mine looked perfect but had an after taste.
Shelley says
I made these today, and it was so much fun. Great and simple recipe with awesome instructions. The first time is always trial and error. They turned out great and looked authentic. Only thing I found is that they taste a bit yeasty. I see someone else found this as well and another person gave very useful suggestions. I used Fleishmann’s Traditional Dry Yeast that comes in the 3 pouches. The recipe calls for 1 tablespoon, but the individual pouches are less. So I opened another pouch to = 1 TBSP. Could I get away with just one pouch and then that would make it less yeasty or would I then not get enough rise out of the dough? Thank you!
Kimberly @ The Daring Gourmet says
I’m glad they were a success, Shelley, thank you for the feedback! One packet is usually 2 1/4 teaspoons and that will probably be enough but you may need to let the batter sit a little longer to compensate.
Flora says
Hi – yet to taste them, but mine have absolutely welded themselves to the rings. What have I done wrong? I had to use a knife to free them. No way could I lift the rings off!
Kimberly @ The Daring Gourmet says
Hi Flora, did you use actual crumpet rings and what did you use to grease them?
Flora says
Yes – they’re proper crumpet rings. I used vegetable oil. Thankfully I tried using butter on a later batch and that seems to work really well. For some reason oil doesn’t work for me. Thanks for the recipe though. We’ll not make it back to the UK for a while so it was lovely to be able to make them ourselves :o)
Julie Huynh says
I have silicone egg rings. Can I use those instead?
Kimberly @ The Daring Gourmet says
Hi Julie, yes you can, the crumpets will just be flatter. There’s actually a variation of crumpets called pikelets that are basically flat crumpets.
jjjeanie says
How do you think these would work if I sub whole wheat pastry flour for the AP flour? I love this sort of thing, but I’m trying to avoid white flour (and white sugar, which is even harder).
Kimberly @ The Daring Gourmet says
Hi jeanie, yes you can do that but reduce the total amount of flour by 2 tablespoons because whole grain flour absorbs more liquid than AP flour.
Karen says
Will never make store bought crumpets ever again. Halved the salt, The turned out perfect. What’s the best way to store left over crumpets?
Kimberly @ The Daring Gourmet says
Awesome, Karen, thank you! You can store them in the fridge wrapped in plastic wrap or an airtight container for a couple of days and then toast them when you’re ready to eat them. Or you can put them in an airtight freezer container or ziplock bag and freeze them for up to a couple of months and then toast them.
Stacey says
Hello. What do you think about substituting almond milk for the milk? Will it have the same effect with the yeast?
Thank you and can’t wait to try these!
Kimberly @ The Daring Gourmet says
Hi Stacey, I haven’t tried it with almond milk so I’m not sure. If you give it a try please let us know how it goes!
Barbara Poston says
English muffins are cooked on both sides. Crumpets are not. Just the one side. The top should not be browned.
Denise Morris says
No, not true. I’m English & we always have them cooked both sides
Sue says
can you use instant yeast
Kimberly @ The Daring Gourmet says
Hi Sue, I haven’t tried it with instant yeast but it “should” work. When substituting instant yeast for active dry yeast you generally need to use 25% less and the proofing time is also reduced (by how much for crumpets specifically I’m not sure).
Debbie says
I’m in the final 30 mins prove stage of the batter and it looked a bit runny when I added the water (250ml) and baking soda so really hoping it works. How can I rectify it, if it turns out too runny, please?
Kimberly @ The Daring Gourmet says
Hi Debbie, that’s the correct amount of liquid and yes, the batter is supposed to be fairly runny. Did you try making the crumpets?
Debbie says
Hi Kimberly, thanks for your reply. I did make them and although they looked good, and tasted good around the edges, they were uncooked inside. I tried to make them smaller, I put a lid on the pan but it didn’t work.. I’m disappointed it didn’t work. When I added the baking soda to the warm water, it didn’t fizz up, is it supposed to? I’ve kept the batter and added some flour to it and have it sitting in a warmish place so I was going to try it later on again. The only other thing I can think of is maybe my environment isn’t warm enough when it’s proving but it’s not a cold place.
Kimberly @ The Daring Gourmet says
Hi Debbie, no it’s not supposed to fizz up. Getting them fully cooked on the inside without burning the outside is a common challenge and it all comes down to getting the temperature of the pan just right. It takes some trial and error but once you figure it out for your particular skillet and cooktop it’s a breeze from there on out!
Warwick Ombler says
Suggest and edit: I switched to metric because I like to weigh everything and there seems to be a discrepancy with the milk and water amounts. Both are a cup so should weigh 244ml. Water is listed as 250ml:
244 ml warm milk
250 ml warm water
Kimberly @ The Daring Gourmet says
Thanks, Warwick. The recipe software automatically converts everything and I’m not sure why the discrepancy but I’ve manually updated it. In any case though a difference of 6 ml won’t make negatively impact the outcome.
Anonymous says
Milliliters are a unit of volume and not weight. Also, the same volume of milk weighs more than the same volume of water since it’s more dense.
KAREN DION says
Hello there, I haven’t tried this recipe yet – looks pretty good from all that is said. Just wondering though could I make the batter one day – put it in the fridge and use it in the morning straight from the fridge?
Kimberly @ The Daring Gourmet says
Hi Karen, once the baking soda is added it needs to be used quickly (after the 30 minute resting stage) otherwise you will not get the classic holes in your crumpets.
Russell evans says
I used a pastry cutter/ cookie cutter with a bit of fiddle but it worked
Helena says
Fantastic, better than shop brought…….I have added this to my favour recipe,try with just salt and pepper
Kimberly @ The Daring Gourmet says
Thank you, Helena, I’m so glad you enjoyed them!
Lou says
Have made theses amazing crumpets but there still doughy in the middle. I think I’m over filling the crumpet rings.
Denise Morris says
Yes and try cooking on a lower heat to ensure they’re cooked through. It’s trial & error based on your own equipment
Steve says
Just made these today and they turned out pretty good. The texture and appearance were great. However, mine had a bit of a yeasty taste to them. This , I found out, can be a function of too much yeast, too much sugar, too warm a place to rise, and rising too long. I think mine were left to rise too long in too warm a place. So, be wary of those variables when you make these. Going to try them again soon.
Kate says
Wow!! Never thought it would be so simple to do this <3 <3 I don't think I could go back to store-bought after this, there is no comparison :D the only thing that was slightly off for me was that they came out a tad salty, but hey, I'll know next time to cut down. Absolutely a fan of this recipe, a real winner.
Kimberly @ The Daring Gourmet says
Fantastic, Kate, thanks so much!
Heather says
I am desperate to make these,but don’t have the rings ,I have looked through things time see if I fine alternative..any ideas …please.love the look of this recipe..
Kimberly @ The Daring Gourmet says
Hi Heather, a couple of readers mentioned that they used wide mouth canning jar lids. The crumpets won’t be quite as tall but they said that they work in a pinch.
Anonymous says
You can use the same recipe but instead of pouring into the egg rings just dollop 1-2 tablespoons straight into your hot pan – this will make pikelets, they’re flatter crumpets.
Bash says
Cut the bottom out of a Tuna fish can, clean it good and use it for crumpets. I get beer from a local brewer who uses soft metal for his cans. I cut my rings from the can with a pair of kitchen shears. Smaller, one bite size crumpets. You may find a soda can or somethjng like that around your kitchen with which to improvise.
Jess says
I saw someone use clean tuna cans with the lid and bottom removed with a can opener.
Marci says
Try using tuna/chicken/cat food, etc., cans with tops and bottoms taken off and discarded. Cleaned and labels removed. Actually most any can can be used, just fill about half an inch high.
Amy says
Do you have canning lids? I’ve read you can use the rings!
Mary Stewart says
I sliced tin cans into three or four and used those. Just don’t cut yourself!
Dee says
You can also make rings by folding aluminum foil. Fold the foil until desired height then make a circle, overlap the ends and staple together.
Linda says
Yes using large mouth canning lids works okay until you can get the real thing.
KingArthurFloor has them as does Amazon
Darlene Revell says
Hi Heather. I have mini springform pans with removable bottoms. A little larger but they work. No rings crumpets are good too. They don’t look perfect but taste the same.
Roger Carr says
Hi, I’m keen to try these, but have no baking soda. Can I use baking powder instead of baking soda, please?
Kimberly @ The Daring Gourmet says
Hi Roger, no, the two are very different and baking powder will not achieve the same effect of creating the characteristic holes in the crumpets.
Diane says
First time crumpet maker and was absolutely delighted with the outcome, delicious. I only had egg rings but they worked fine just a bit smaller than a normal crumpet.
Couple of questions – after it has sat for the 30 minutes do you stir it, my mixture had some thick lumpy bits so I did give it a bit of a stir to incorporate them.
Also how long will they last in the fridge?
Great recipe highly recommend it
Kimberly @ The Daring Gourmet says
I’m so glad they were a success, Diane, congratulations! If there are thick lumps in it go ahead and give it a very gentle stir. The batter should be used immediately and not store in the fridge otherwise you won’t get the characteristic bubbles. The finished crumpets – they’ll keep in the fridge a couple or so days. What I do is make a big batch and freeze them and then just pop them in the toaster. Super convenient that way.
Camilla says
Hi Kimberly, I am making your crumpets this morning with almond milk as I am dairy free. Got a frothy head on the milk but not bubbly, so I am slightly worried about the yeast but maybe I made the milk too warm? Will let you know how they turn out x
Camilla Akehurst says
Turned out perfect, used oat not almond milk, had to keep the heat a little higher then I thought and cook for about 17 mins to get good bubbles (I have a suspicion that this was maybe also because I used a rubber egg ring rather then a metal disk, the sides definitely needed longer and more care.
forbes says
hello
big fan of crumpets , and eager to try your recipe , although , could you convert in grams for flour and ml for milk correspond to a cup or give me a hint of what cup to use (mug ? glass ?)
Kimberly @ The Daring Gourmet says
Hi Forbes, under the list of ingredients in the recipe box you’ll see in blue print “US Customary – Metric”. Click on “Metric” and it will convert those for you.
Rebecca says
Hi, can I use almond milk for this recipe?
Kimberly @ The Daring Gourmet says
Hi Rebecca, I’ve only made these with regular milk so I’m not sure if/how a non-dairy alternative will impact them. If you try it with almond milk please let us know how it goes.
Gary says
One of the tricks I use to make sure that I don’t have a burnt bottom and that they are not under done is once they look like they are set, I remove them from the rings and place them in a slow oven 350F for 5-8 min depending on the size. I check after about 5 min as I don’t like the tops to brown. I then cool them and store them in an air tight bag in my refrigerator. I reheat them in the morning and toast them under my broiler on low, and they come out fine.
Greg says
Followed the recipe to a T & they came out fantastic. So light & fluffy, amazing. I did notice the pan needs to be just right in terms of heat. Too cool & the air bubbles don’t break through the last bit of the crumpet in the centre, you just end up with a dry crust. Too hot & you burn the bum out. Its easy to get it right with a bit of experimenting.
Kimberly @ The Daring Gourmet says
Thanks, Greg, I’m so glad they were a success! Yes, that’s exactly right about the temperature. It takes a little trial and error to identify the right temperature for your particular stovetop and skillet but homemade crumpets are totally worth the effort.
Sarah Friend says
Followed the recipe but I didn’t have what I would describe as a batter. Plus they took forever to cook. They look like crumpets but haven’t tasted them yet
Kathleen Glauser says
Can you help? I followed the directions very carefully, but my crumpets never did cook all the way through. I kept leaving them on longer and longer. They looked cooked from the top. Some of them formed nice bubbles, some did not. Some were left on the griddle for at least 20 minutes. They were nicely golden brown on the bottom, some I turned over to get that nice golden colour on the top, but still, ever so doughy inside. I love heavy doughy baked goods, but this was too much for even me! I would love to know what might have gone wrong, as I would love to make them again. I
Kimberly @ The Daring Gourmet says
Hi Kathleen, it sounds like the heat wasn’t high enough – it was just high enough to cook the exterior but not high enough to penetrate into the middle. Also using a very heavy bottomed iron skillet is very helpful.
Joe says
I just made a bunch using this recipe today. Unfortunately, they were undercooked in the center and tasted quite doughy. Not at all like I remembered when I lived in England. I’m sure it’s nothing wrong with the recipe but I’m not sure what I did wrong.
Kimberly @ The Daring Gourmet says
Hi Joe, it sounds like the heat wasn’t high enough – it was just high enough to cook the exterior but not high enough to penetrate into the middle. Also using a very heavy bottomed iron skillet is very helpful.
Joe says
Thanks Kimberly. Today I tried again with more success. I used a cast iron pan, as you suggested, but didn’t get the temperature right (too hot this time). I forgot to add the sugar in with the yeast, so rising suffered. But yesterday’s were rated 4 out of 10, whilst today’s are at least a 7. There’s always tomorrow.
Kimberly @ The Daring Gourmet says
Making crumpets definitely takes practice, Joe, and it sounds like the third time will be the charm :) Keep at it and you’ll be rewarded! :)
Joe says
Just wanted to say thanks. I finally got them right tonight and I’m rating them 10 out of 10! It’s a great recipe!
Kimberly @ The Daring Gourmet says
Hooray!! That’s wonderful, Joe, congrats on a stellar batch of crumpets and thanks so much for the feedback!
JulesT says
I made these today and the batter was runny and not thick like yours. I’m not sure what happened. It didn’t create the bubbles like traditional crumpets. I’ll have to try them again. For those of us using electric skillets, how hot should one cook them at?
SaraB says
Same thing with me Jules, not sure what I did wrong. Mine was very runny too, the first yeast stage was never thick as in the video. When I added the cup of water and bicarbonate it made it almost like water… I rested the batter but never got bubbles. I tested the bicarbonate with vinegar and it was fine. Two cups of liquid just seemed too much for two cups of flour. I’d love to know what I did wrong! I did do the first kneading yeast stage in a bread machine rather than a stand mixer, but don’t think that would be the problem? I have seen bread machine versions that did the same.
Aaron Evans says
I am going to try these tomorrow! I don’t have crumpet rings but I have these teflon rings that are made for frying eggs. They should work but if not I will try the mason jar lids like mentioned in a comment above.
Kimberly @ The Daring Gourmet says
Awesome, Aaron, let us know how it goes!
Maria says
Hi! I was wondering can you leave mixed batter overnight, also anyone tried baking them in the oven?
Thanks!
Kimberly @ The Daring Gourmet says
Hi Maria, if left out too long the batter will over-proof. Likewise once the baking soda is added it needs to be used pretty quickly.
Anne Christine says
I just made them ” overnight”. I used af 1/4 of the amount of yeast. I made the first half of the recipe( just containing the yeast) and let it rise overnight in the fridge. in the morning I mixed in the water and baking soda. I think they worked out fine :)
John says
Was about to ask for photos of the process…and then saw the video. Thank you for posting. Attempting my first batch today. 🙌
Kimberly @ The Daring Gourmet says
Good luck, John, and please let us know how it goes!
Sarah Gadd says
I MADE CRUMPETS FOR THE FIRST TIME IN MY LIFE! Thank you! ❤️
Kimberly @ The Daring Gourmet says
Fantastic, Sarah, I’m so glad you enjoyed them, thank you!
Sarah s says
These are great but your total time doesnt reflect the rising and sitting times. Novices who have never worked with rising dough/batter scrolling through recipes for a quick breakfadt will mistakenly chose this for a fast recipe since it states 20 min total time when its morw like 90
Ian Cummins says
OMG! I can make my own amazing crumpets! I tried these once about 30 or 40 years ago, failed miserably and gave up. Having retired last year I’m now taking the opportunity to learn to bake and such (I’m a pretty serious cook but never learned to properly bake). These worked perfectly, first time. Thanks so much for this excellent recipe and instructions!
Kimberly @ The Daring Gourmet says
That’s awesome, Ian! I’m so glad they were a success, thanks for the feedback!
Frieda says
HI Kimberly, had a craving for crumpets & found your recipe online. They turned out wonderful! I didn’t have crumpet rings so substituted 4” mason jar rings. worked really well.
Kimberly @ The Daring Gourmet says
That’s a great idea, Frieda, and I’m so glad you enjoyed the crumpets – thank you!
Karen says
Hi! I don’t have cane sugar. Can I use regular sugar?
Kimberly @ The Daring Gourmet says
Absolutely, Karen, that’s no problem at all!
Maheshi says
Made crumpets for the first time using this recipe and they came out perfectly.
Kimberly @ The Daring Gourmet says
Fantastic, Maheshi, I’m so glad they were a success!
Ian says
Having Made Crumpets/ English Muffins before, this is my favorite batter recipe I’ve used. simple but foolproof, and very forgiving. People having problems with bubbles are probably either using bad yeast (usually from packets), or killing the yeast with liquids which are too warm. People who are having trouble with cooking are probably putting too much batter, not using enough fat, or putting on too high of heat. If the heat is too high the inside won’t cook before the outside burns, same thing with too much batter, and not using enough fat. I use butter, and if it just browns when you put it in the pan, it is too hot, I cook them thick and it usuAlly takes about 10-20 minutes do perfection. Also if batter is running everywhere it is stopping the ring from conucctong heat and they will come out raw on the sides. Good recipe though. It had been a few years since I made these and they were perfect.
Kimberly @ The Daring Gourmet says
Thanks so much for the compliment, Ian, and for sharing all those helpful insights!
Clara says
Hi! I tried this today and had some difficulty. The holes at the too are barely forming and the inside stay quite raw and dense despite me lowering the heat on the second batch (first one came out with crispy bottoms only). What am I doing wrong?
Puma says
Grace, if you don’t have crumpet rings, try pikelets instead. You spoon the mixture into the pan like pancakes and like the recipe says, when the surface is dry and bubbly, flip them over. They cook quicker and are just as delicious.
Grace says
I was just wondering, because I have no English crumpet rings, could I possibly use a muffin pan, and bake them? Would it change them much?
Matt says
OMG, these are delicious! A friend from work shared some fancy store bought ones, which when toasted were oddly pleasurable. I’d never had a crumpet before, and just had to go looking for a recipe. This recipe’s rating, story and details hooked me in, so I ordered the requisite rings. I found that the window of getting the heat right was pretty forgiving, as long as I pulled it off the heat to slow things down briefly and lower the temp if it was going too quick. After my wife’s first crumpet, she told me we don’t have to buy her favorite English muffins anymore. Guess I need to get some more rings and double the batch. The subtle yeasty flavor, crisp outside and tender inside are such a satisfying combination. Let the crumpet enjoyment begin!
Kimberly @ The Daring Gourmet says
That’s wonderful, Matt, I’m so happy you and your wife enjoyed these, thank you!
Caring Faithful says
Dear Kimberly, I tried your recipe and I had success. I had two of my nieces with me and they thought they were so delicious. That night they were telling there mum ‘Crumpets are so yummy’. I live in New Zealand. I leave the crumpets to rise in our kitchen.
We are planning on taking them camping and frying them with a bit of butter on a pan on top of the fire and then eating them with golden syrup and also bacon and fresh tomato is also delicious. I have been mixing the crumpet batter in a mixing bowl with a beater and I also tried a whisk. A hand beater might not be strong enough. Do you think. What about putting a lid over the top of them so the top will cook faster ? Can you add more baking soda or yeast. What is the difference between using Baking Soda and using Baking Powder? Thankyou for taking the time to read this and answer theses questions. Kindest regards Caring.
Caring Faithful says
Dear Kimberly, Iv been trying out your recipe and Iv found it quite good except I do have a few questions for you. When I mix them up the mixture is just like yours like a dough but mixing it up two hours later when I add the water it doesn’t seem to mix very well and it has really big lumps of mixture which doesn’t want to mix in properly. You said on the recipe that any remaining lumps would come out later but those big lumps don,t. Also I was wondering how you can get lots of holes in the top like the ones you would buy. Is there something you do. The bottoms seem to burn faster than them cooking through to the top but does flipping them make the holes on top not work. Iv made a few batches already but I would really like to get a really successful batch of crumpets with lots of holes on top as well. Thankyou for taking the time to read this. Hoping to hear from you. Kindest regards Caring
Kimberly @ The Daring Gourmet says
Hi Caring, are you using an electric mixer/beater to mix the batter? That should do the trick and just keep beating until the large lumps break down. During that initial resting phase before you add the water, is it possible your batter is in too warm/dry of a location? I don’t know where you’re located but it could be that the batter is drying out too much which could also explain why any large dry lumps aren’t breaking down well when you mix it. Cooking the crumpets will involve some trial and error until you find the right temperature for your particular skillet and cooktop. Also, while they’re cooking keep an eye on the bottoms and if they’re cooking too quickly turn the heat down and cook the crumpets on lower heat for the remaining time so they can cook through without the bottoms burning and without you having to flip them. Yes, flipping them and cooking the tops before the batter is cooked through at the top will cause the holes to close up. Lots of holes: I explain more about that in the blog post but it comes down to the proper amount of rising time and the addition of the baking soda.
Anonymous says
Awesome recipe.I’ve made it twice now and they turned out perfect both times. They taste soooo good!!
Leah says
I’ve been using your recipe for almost a year now and have been very delighted with the results! Thank you so much for your recipe.
I use cashew milk since we can’t have dairy (I add a bit of fat to the batter to account for the loss in fat from the milk) and I use 1 1/2 c white flour and 1/2c grain flour mix (rye, cracked wheat and flax) with perfect results. 😊
Kimberly @ The Daring Gourmet says
Fantastic, Leah, thanks so much for the feedback and info about your substitutions!
dd412 says
Hi ! I’m french and i’ve tested this recipe ! Amazing, thank you so much ! :)
Dennis Crowney says
Fantastic recipe which worked a treat for my first ever crumpet cooking. Thanks for this and the instructions.
The problem I did have, though, was the temperature setting as the first 4 burnt badly. Having oiled the 4 rings and non-stick pan I set the temp. on the induction hob to a ‘6’ (1-9max), searching for ‘medium high’. Despite reducing to 5, they’d caught and the bases were burnt
Batch#2, I set to 5. But this too was too high.
On Batch#3 at a 4 setting they cooked and browned at the base but did not burn. Downside was they did take 15 mins to cook.
Next time, I can follow these lower settings and leave them on a timer to free up my time for other duties.
How do you/others cook in a pan at a higher temp without burning? I do wonder.
Thanks anyway. They do taste delicious, very spongy and solo fresh.
Dennis
Kimberly @ The Daring Gourmet says
Hi Dennis, the temperature setting will vary from cooktop to cooktop as well as the particular frying pan you’re using so you just need to do exactly what you did in finding the right temperature point for your specific setup. I’m glad you enjoyed the crumpets and appreciate the feedback, thank you!
Yvonne says
I’ve been to England several times but had never had crumpets. Likewise I bake, but had never tried crumpets. I had the afternoon off and made this recipe today. So delish. They inspired me to raid the cupboards and frig, making a nice international afternoon tea for myself with some Earl Grey, Irish butter, Kentucky ham, and Tennessee honey. Ahhhh
Kimberly @ The Daring Gourmet says
YES! That sounds absolutely perfect, Yvonne, and I’m so glad you enjoyed these crumpets, thank you!
The Book of Food says
I love crumpets but since I tried English muffins I’m addicted !
Carol says
What’s the difference between English Muffins and English Crumpets?
Kimberly @ The Daring Gourmet says
Hi Carol, that’s a great question. Here’s the excerpt from my blog post that answers it: “These are sometimes confused and while it is true that they are both cooked on a griddle, they are distinctly different. English muffins are more like bread rolls; they’re doughy, heavier and bread-like. English muffins are cut in a half for serving.
Crumpets are lighter and spongier in texture both as a result of different ingredients,/ratios as well as technique and the dual rising method that gives them a different texture, consistency and appearance (specifically the dozens of tiny holes that dot the top surface). Unlike English muffins, crumpets are not split in half for serving. Instead the butter, honey, jam, etc and spread right on top of the toasted crumpet.”
Carol says
Thank you. I usually read the whole post – but this time I jumped to the recipe. I love your blog and have referred it to many of my friends and relatives. I love all the posts and stories concerning Germany, as that was where my grandfather was from.
Kimberly @ The Daring Gourmet says
Thank you, Carol, and thank so much for sharing my site with your friends :)
Patricia says
I love crumpets but also like getting whole grains included whenever feasible.
Can substitutions be made without making a big debacle of the nicely baked results?
> sugar substituted w/different sweetener, like honey or agave?
> 1/2 the flour substituted w/different flour, like whole wheat/ white-whole-wheat/ or rye?
Thanks so much for help!
Kimberly @ The Daring Gourmet says
Hi Patricia, great timing for your question because just last week I was working on developing a recipe for 100% whole grain crumpets :) There are a few tweaks that need to be made both to ingredient ratios and to the method and I’ve almost got it down. I’ll be posting that recipe in the very near future so stay tuned :)
Peasepudding says
Great recipe; delish final product. Thank you. I like them with Marmite, but that’s just a personal peccadillo.
Kimberly @ The Daring Gourmet says
Thank you! And Marmite’s a perfectly respectable option :)
Andrea says
I made them yesterday, they were absolutely delicious!
I thought to freeze some for later, but my kids ate everything before I could open the fridge..
I have never made crumpets before, but l loved them when I was living in England..
Thanks a lot for the great recipe!
Kimberly @ The Daring Gourmet says
That’s fantastic, Andrea, thanks so much!
Sue Herbert says
Had to cook mine in small batches of two. The later ones had few holes. Perhaps the batter is better used immediately? Taste…fabulous!
Cathy says
Oh these look delicious! Have you tried them with whole wheat flour?
Erin says
These crumpets would disappear in our house!
Tisha says
These traditional English crumpets sound so good for breakfast! Or even a nice mid day snack!
Dorothy Reinhold says
All of your information about the crumpets was so intereseting! I can’t wait to try my hand at these!
Demeter says
Thank you for doing all the hard work to getting these right. Can’t wait to try them.
Amanda says
These look absolutely amazing I cant wait to try them !
Karen Sen says
I just made these. They are so much better than the ones I am able to buy. Thanks so much for sharing.
Can’t figure out how to get my lovely photo on here.
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Karen, thank you! You can post your photo on our Facebook page, we’d love to see them!
Mary Rider says
I have a question on this if anyone can help. The bottom of my crumpets always burnt even though I had my heat set on medium-low. I would cook the batter for 5 minutes. The top continued to need more time but the bottom always burnt. Any suggestions?
David says
Thank you. I have long sought a decent crumpet recipe and this looks like it might be just that. I have a gripe, however! As a Welshman, I was surprised to see the Union flag (often called the Union Jack) accompanying the recipe. That is not the flag of England, which uses instead the George Cross (red cross on white background). And, being a grumpy old Welshman, why don’t you have a section for Wales? After all, you present separately a simply excellent recipe for picau ar y maen (Welshcakes).
Kimberly @ The Daring Gourmet says
Hi David, I chose to feature the Union Jack as crumpets are enjoyed not just in England but throughout the UK. Not to worry, Wales will soon be featured in its own and highly deserved right :) So far I only have one Welsh recipe (the Welshcakes) but will soon be adding more :) We just got back from a family holiday in June (this time we visited South Wales) where I spent time researching traditional Welsh recipes. I have several I have been working on in my kitchen and am very excited to post them :)
Kimberly @ The Daring Gourmet says
Done! Wales now has its own category! :)
David says
Excellent! You’re a star! I come originally from the Rhondda Valley (south Wales), perhaps not the most scenic part of Wales, but one with an interesting industrial history, and there are plenty of beautiful places close by. Culinary “highlights” include bara brith, bara lawr (laver bread), and, of course, faggots and peas from Ponty market!
Hwyl.
Kimberly @ The Daring Gourmet says
We did lots of food sampling, including bara brith and bara lawr. The bara lawr was challenging to find but we finally found a place that sold it. We toured the entire southern region of Wales and then up to north Pembrokeshire. I have ancestors from virtually every county in South Wales, including the Rhondda Valley region where we also spent some time. Before our trip there I spent some time researching its industrial history which is indeed interesting.
Janice says
Nice to hear Ponty Market being mentioned! I’m originally from Tonyrefail not too far away from Pontypridd, been living in Portugal for 35 years. I’ve been craving crumpets since I haven’t been able to “go home” this year due to lock down restrictions. M craving my Mam’s lamb broth with parnips, rhubarb crumble, roast lamb dinner with real mint sauce. Never seen rhubarb on sale here in Portugal, I bought 2 parsnips once, cost me a fortune and they were like a tree trunk inside, really woody! 😂😂
Barbara says
Heresy. If you flip it over to cook on the other side, it isn’t a crumpet.
Irena Williams says
I know this is going to rock! I’m starting it tonight, and will finish tomorrow morning – wet and perfect weather for crumpets.
Here’s a tip I learnt when I studied baking from a master bread-maker. If you’re in a hurry for the dough to rise and don’t have a warm spot, half-fill your kitchen sink with hot water (or the base of a double-boiler saucepan), and place the dough bowl over the hot water -but not touching it – covered with a clean tea towel.
To slow down the rise, put it in the fridge (which is what I’ll be doing tonight after the first rise).
I love baking with yeast; there’s no aroma quite like it. xx
Kimberly @ The Daring Gourmet says
Thanks for sharing the tip, Irena, and I hope you enjoy the crumpets – happy cooking! :)
Anonymous says
Loved the flavour. Made a double batch but for some reason the mix was very wet so had to add more flour. I’m sure I must have messed up the measurements. I’ve ordered crumpet rings and won’t be buying store-bought again. Thanks again for sharing.
Jacquie says
These were delicious! The step by step instructions and pictures were extremely helpful. Thank you for sharing this recipe! Will definitely be making these again!
Kimberly @ The Daring Gourmet says
I’m so happy they were a success, Jacquie, thanks so much for the feedback!
Verberne Chris says
This recipe looks nice to me despite the fact that the result here was a complete failure. Everything looked good, the dough raised to double original size. However, once cooking them in a pan and crumpet rings, it was a disaster. They tasted gummy, did not came out of the pan and rings. We could eat them but they where not tasting nice. A family member said there was too much yeast in. We use Instant Yeast and respected the amounts given in this recipe. We took a table spoon yeast which correspond with 40 grams. We let the batter stand in a warm place for 2 hours and also the last resting process was 50 minutes to get them lighter. When the cooking in the pan didn’t seem to work, we put them in the oven at a temperature around 350°F (165°C) but they did not get that golden color and turned out gummy. Also they were much too heavy. Anybody, any idea about what went wrong? The flour was white self raising flour. Please help us? Thank you.
Dee says
I make these crumpets all the time and they are really awesome! i always make a double batch and cook them on a griddle.As i have had no luck finding non stick crumpet rings i have found that by using strips of buttered parchment paper to line the rings works really well and as the crumpets dry on top they can be easily removed with tongues ready for flipping over.I am British so crumpets are a must have in my house! i do fill my rings fairly full but as i set my griddle to 250 degrees they cook all the way through without burning.
Kimberly @ The Daring Gourmet says
Wonderful, Dee, thank you so much for the feedback and tips!
Jacqui says
Hi Dee, can you tell me how you secure the strips of buttered parchment to your crumpet rings? Thanks!
Rosebud says
The recipe states that 1/2 bread flour can be used in lieu of only all purpose flour. Is the 1/2 and 1/2 preferred? Thank you.
Kimberly @ The Daring Gourmet says
Hi Rosebud, all-purpose flour is what is commonly used but some people prefer to use a little of both, it’s purely personal preference. I usually use just all-purpose flour.
Vanessa says
Wow, i just finished making these and they are delicious. I tried other recipes before but this is the best one. Thank you.
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Vanessa, thank you!
Snobird 33 says
I miss the Australian Toaster Bisquits that we used to buy in the grocery store. I made these and they turned out great, taste just like the bisquits only better. I happen to have mini cheesecake spring form pans and they make great molds. Thanks for sharing this.
Kimberly @ The Daring Gourmet says
Fantastic, so glad you enjoyed them, thank you!
Chrys says
I don’t know what I did wrong. My batter looked just like the photos but crumpets would not get done before burning on bottom. :( Any tips on heat setting, type of skillet…? I don’t own a cast iron one.
Daphne Morton says
SO good! Followed this recipe exactly and had perfect crumpets full of holes and the BEST texture and flavor! Saving this recipe to use again and again!
Kimberly @ The Daring Gourmet says
Fantastic, Daphne, thanks so much!
Donna Evans says
I’ve made crumpets before but they were nothing like these. I made 3 (ate them) and then made 3 more. These were awesome! Thanks for sharing.
Kimberly @ The Daring Gourmet says
Fantastic, Donna, I’m so glad you enjoyed them, thank you!
Cassidy says
What % of milk do you recommend?
Kimberly @ The Daring Gourmet says
Hi Cassidy, I always use and recommend whole milk for everything but you can use 2% if you prefer. Skim will probably work fine as well.
Christine Tague says
Mine were a disaster. No holes whatsoever. The batter looked great after the first rise but nothing happened after adding the baking soda. The batter stuck to the rings no matter if I used butter or oil. I give up.
Carole says
Wow…. just made these didn’t change a thing! Had mine smothered in butter and honey, Husband has his with cheese and pickles 😂🤣😂 thank you for sharing this great recipe will definitely be making again.
Kimberly @ The Daring Gourmet says
Fantastic, Carole, I’m so glad you both enjoyed them, thank you!
Henry V says
Made these just then, these were the first batch for testing. I’m still at the starting line of my cooking journey but these came out really well for a first attempt. It’s a credit to the Author that this recipe delivers, and my Mother who stepped in when I made mistakes (even if it was a bit annoying, I am still grateful).
I was unclear by what the recipe meant when it said “until a thick dough forms” and I didn’t think to check the images, so I ended up kneading the dough until it was one cohesive ball, and after I finished kneading, I realised that we need to mix in water to make a batter. So kneading it until a ball much more suitable for baking bread was suddenly not such a good idea. I was still able to break up the ball and get it to mix with the water + baking soda solution but it was my mother who realised that we needed smaller lumps than what I was about to leave it as.
After 30 minutes for the second rise, I only saw a few bubbles on top of the batter and got a bit worried. But I took a chance and left it for 15 more minutes, and that’s when I got good bubbling and a foamy consistency of the batter. It makes sense though since it is night, and there wasn’t anywhere warm to let the batter rest. I ended up leaving it in the microwave, which would have still been at room temperature since it hasn’t been used for a good hour or two.
I cooked the crumpet on medium rather than medium high so I didn’t get as much of a browning on the bottom as I wanted. Regardless, I got good bubbling at the top and it definitely looked like a crumpet.
The first one I tasted, I couldn’t believe it was so good despite the mistakes I’ve made. It was so soft, and fluffy, amazing straight out of the pan. A little bit oily so I’ll just skip the oil next time (was using a non-stick pan and the egg rings I used were non-stick too I think). My Dad and Sis said the crumpets were a bit too salty. I’m a salt tooth so I didn’t pick up on it. I’ll probably also cut the salt by about half for the non salt tooths around me haha. I used wholemeal flour instead of white flour because it is supposedly healthier, and it resulted in a more earthy/woody taste. I like it like that so I guess I’ll stick with it.
tl;dr: Made a couple of mistakes but still turned out really well. Thank you Kimberly for sharing a great recipe.
Kimberly @ The Daring Gourmet says
Fantastic, Henry, I’m so glad you enjoyed them and that they were a success – mistakes and adjustments and all! Thanks for the feedback!
Mrs VES Woollcombe-Clarke says
Wow! My sister in Australia just made this crumpet recipe. They looked so good in her photos that I asked for it. (I live in Florida, but we are both English!). Just finished making these crumpets, and although I was worried that the mixture hadn’t seemed to double in two hours, I went ahead and added the water and baking soda mix. Left for 30 minutes. To my utter delight and surprise the batter was perfect. As were the crumpets. I had two with Marmite. Tasted just like England. Previous recipes made the crumpets to yeasty, so I stopped making them. This will be a weekend staple, hooray!
Kimberly @ The Daring Gourmet says
Hooray indeed, I’m absolutely thrilled that you and your sister both enjoyed them, thanks so much for the feedback!
Dolly J says
I’ve made these three times, and am getting my 4th batch ever ready (it’s rising as we speak! Haha!). However, I never get the lovely holes like I’d like. I’ve tried both my electric griddle and my cast iron, and also different heat temps. They always just get a few holes. I’m thinking I’m going to put 50% more baking soda this time, as well as 25% additional baking powder. Fingers crossed it works! Either way, they always turn out so delicious, and it’s one if my husband favorite things that I make :-)
Kimberly @ The Daring Gourmet says
Thanks, Dolly, I’m so glad you both enjoy them! The proving/fermenting stage is also critical for the formation of bubbles – I would try letting it rise in a warm place for longer next time.
Rebecca J says
Wonderful, thorough and beautifully photographed recipe – thank you! And I especially enjoyed the bit of history regarding “crompid cakes” and the Welsh origination of pancakes. Adds zest to cooking to feel that gastronomic continuum!
Kimberly @ The Daring Gourmet says
Thanks so much, Rebecca, and Happy New Year!
Jana says
Hi, thank you so much for the recipe!! We all love store bought crumpets and these came so near them. The only issue I have experienced is that my crumpets havent had enough pores – do you have any idea what I did wrong?
Lianne Wilson says
Just made these with my daughter who is a crumpets addict. We live in France so crumpets are only on offer when visitors bring them. We followed the receipe and had fantastic results. My muffin rings stuck at 1st but then changed from oil to butter and this worked better on the edges. We made 12. I have a photo but don’t know how to add. We will be making them again. Thanks for the receipe.
Kimberly @ The Daring Gourmet says
That’s wonderful, Lianne, I’m thrilled to hear that! I’d love to see the picture, perhaps you could post it to our Facebook page? Thanks so much for the feedback!
Sandra says
I never thought of making my own crumpets but someone at work wanted to know what a crumpet was, so I googled it to give him the best description. Up pops a YouTube video with Chef Ramsey which I watch. Okay, looks easy but he didn’t really give measurements, so here I am with your recipe. Will try soon but wanted to share how my folks and I like them. Heat oven to 350. Put room temp or refrigerated crumpets on baking sheet (I like to use some parchment paper for easy cleanup) Add nice slice of tomatoe, a slice of cheese, very thinly sliced onion then a dash of black pepper. Put in oven. When cheese starts to look like it’s melting nicely and the onion has a chance to cook a little, turn on the broiler to brown it a tad. Yummy but watch, that tomatoe will be hot.
Kimberly @ The Daring Gourmet says
That sounds yummy, Sandra, thanks for sharing!
Daniel says
Thanks so much for the recipe, made last night and came out amazingly! The freah yeasty smell really takes them to the next level. Grew up in Australia eating supermarket “Golden” brand crumpets, never really crossed my mind until late 30s to think they can be freshly made :)
I used almond milk substituting both the milk and water (my daughter is allergic to dairy) no issues there at all. Also improvised a ring from aluminium foil.. A bit fiddly and not perfect but it worked. I may well invest in a proper set of rings now though :)
Kimberly @ The Daring Gourmet says
Fantastic, Daniel, I’m so glad they were a success, thanks for the feedback!
Andy Sugden says
Having tried several recipes to make these I believe this to be the best so far, thanks.
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Andy, thank you!
Paul says
I used egg rings, worked just as well
Kimberly @ The Daring Gourmet says
Awesome, Paul, thanks for the feedback!
John Thrower says
Living in North East Thailand, crumpets are impossible (almost) to find, however, I have just made our first batch following your excellent guidelines and they are delicious, thank you so much!!!
Kimberly @ The Daring Gourmet says
That’s fantastic, John! A blessing in disguise then? Had the store-bought crumpets been readily available you may never have tried making them and missed out on the exquisite experience of biting into a homemade crumpet :) I’m so glad you enjoyed them, thanks for the feedback!
Anonymous says
Ive made this using your recipe. They turned out amazing!
Thank you for sharing!
Louie says
Hi! I finally got to try this recipe today but it was a complete failure.
Used my electric skillet set for 350f with norpro crumpet rings. After 6 minutes I removed the rings and flipped but the insides were gooey and gummy.
Second batch reduced heat to 325f, used less batter and cooked for over 10 minutes. They were better cooked but still slightly gummy but way too thin.
Third batch I forgot about and let cook on 325f for maybe 20 minutes. It was the best one.
Any advice?
Bessie says
Hi Kimberly, I made these yesterday and we really enjoyed it. We had never eaten crumpets before. The taste reminded us of Dutch poffertes, but these were king size compared to those :-D.
Just one question; my dough wasn’t as thick as yours on the picture (step 2). Do you know why this could be? I kneaded by hand. Maybe not long enough? I solved it by adding (quite some) flour, but I think it will taste even better without the extra flour.
Kimberly @ The Daring Gourmet says
Hi Bessie, I’m so glad you enjoyed them, thank you! Regarding the thickness of the batter, did you let it rest for the full 30 minutes? It thickens up a bit through the resting phase. Perhaps it may be a difference in geographic elevation? You could try adding a little less water next time. Also, it’s hard sometimes to tell from pictures (angle, lighting, etc), it may be that your dough was already thick enough, you could try testing it by frying one crumpet and see how it turns out.
Bessie says
Hi Kimberly, thank you for your response. I think I didn’t explain it well; I meant that the batter wasn’t that thick before the one hour rise. It was still quit wet and sticky, therefore I added more flour. But next time I will try it with a little less water as you suggested. Thank you!
Kelly says
Ugh I ate a whe pack of crumpets today. Lol. Store bought. I may have to wait a while until I try making these. Good job your post is well detailed I’ll give them a go!
Andy Roxburgh says
Hi, in England we have a passion (well some do) for marmite, my girlfriend and I love to slaver these with butter and marmite! Yum!
Kimberly @ The Daring Gourmet says
Hi Andy, I have a jar of it in my kitchen cupboard :)
TERESA RICHARDSON says
Do you need to use the rings? Why not cook like pancake?
Kimberly @ The Daring Gourmet says
Hi Teresa, because crumpets aren’t pancakes. The rings are what make them hold their shape while cooking.
Del says
I loved these. I had been determined to make my own crumpets as having tried shop bought ones at a friend’s house years ago I had declared I didn’t like crumpets. I have to admit to being a bit lazy in that after the yeast and sugar had sat in the milk for 10 mins I then mixed all of it at the same time rather than the two stages in the recipe. I may try an all in method next time as an experiment. The crumpets, even though I did make them a little too thick had a delicious flavour. I enjoyed them with lashings of butter and strawberry jam. Thank you
Kimberly @ The Daring Gourmet says
Wonderful, Del, I’m so glad you enjoyed these and appreciate the feedback, thank you!
Deb says
Just finished making a batch… In honor of the wedding today. They were wonderful!
I used mini spring form pans without the bottoms, and they worked perfectly!
Thank you!
Kimberly @ The Daring Gourmet says
Fantastic, Deb, I’m so glad you enjoyed them, thank you!
Trisha Fjord says
I also made these in honor of the wedding! :) They were OUTSTANDING! The texture and flavor are fabulous, I’ll definitely be making these again!
Kimberly @ The Daring Gourmet says
Awesome, Trisha, thanks so much for the feedback!
Jennier Overstreet says
For the lady wondering about muffin rings, the first time I made crumpets I used the smallest containers of pineapple. I cut both ends off and they worked perfectly.
Missie Rodgers says
Hello! Will these possibly work with almond milk?
Kimberly @ The Daring Gourmet says
Hi Missie, I haven’t personally tried them with almond milk but theoretically yes, that should work.
Willow says
These did not turn out for me they were gummy and raw In the middle no matter how long I Cooked them. I even tried to put them in the oven to help them out but nothing would work. They had good flavor but I had to spit them out. I wouldn’t of left this review but I just spent half my day doing something just to throw it out.
Del says
Tried these today and a couple came out a little undercooked but that was due to me using rings that were too thick but still following the recipe stating to fill just over the half way point so maybe we need to note that this is a cooks error not the recipe. If you check out the rings suggested they are a lot thinner than the ones on the market for eggs or muffins.
Andy morton says
Willow try raising the heat and cooking longer and make sure no cold drafts from outside they should work maybe you put in fridge before cooking? Needs to be at least room temp out of direct sunlight too hope this helps I will only be visiting here today so hope I helped you out and happy crumpets to you lol x
Kate says
I’m Australian so crumpets are really common here. Never any problems finding any. Except last week when it was ANZAC Day and the shops were shut til 1pm.
I made a batch and honestly, I don’t think I’ll ever buy them again. They’re so easy to make and they’re better than the ones from the shops. Thanks so much for the recipe!
Kimberly @ The Daring Gourmet says
I’m thrilled to hear that, Kate, thanks so much for the feedback!
Anonymous says
No worries! I’ve actually just finished another batch to divide up and take for breakfast for my work week.
Lynnette Nadeau says
Can almond or coconut flour be substituted?
Kimberly @ The Daring Gourmet says
Hi Lynnette, this is a yeast-based dough and it’s highly dependent on the gluten to get a full rise. You’re welcome to try it, but just know that the texture and flavor will both be completely different.
Anonymous says
Can the batter be stored overnight?
Kimberly @ The Daring Gourmet says
Hi, I’d recommend refrigerating it overnight and then letting it sit for at least 30 minutes to come to room temperature before cooking.
Cami Weyland says
These were an absolute delight and hands down the best crumpets I’ve ever had! This is my go-to recipe from now on. DELICIOUS!
Kimberly @ The Daring Gourmet says
I’m so happy to hear it, Cami, thank you!
Hal says
Can you cut the recipe in half to make just 4 crumpets?
Kimberly @ The Daring Gourmet says
Hi Hal, sure you can do that.
Tim says
Very good recipe and a great way to spend Sunday morning in the kitchen. I do think the prep time shown at 20 minutes should be expanded to include the two risings of the dough (and batter). The prep time is much closer to 2 hours so this is not something you will pop together before going to work in the morning. Thanks.
Kimberly @ The Daring Gourmet says
Fantastic, Tim, thank you! Yes, the 20 minutes refers to “hands on” prep time.
Jo says
I am making them now and am having a terrible time removing the muffin rings. I’m using new Norpro English muffin rings and I’ve oiled them as directed, but the batter sticks and the rings don’t come off. Any tips? (PS, they still taste good.)
Kimberly @ The Daring Gourmet says
Hi Jo, I’ll occasionally get a stubborn one like that – you can loosen them by running a butter knife along the inside of the ring.
Dee says
I have had that problem in the past but not anymore! i cut strips of parchment paper to fit the rings and butter the rings and paper.By the time the crumpets are ready to be flipped over the rings slip off with a pair of tongues and the results are perfect edges and an easy clean up of the rings.
Ambra says
Being American and never having visited England, I’ve always wanted to try crumpets. I’ve used this recipe several times, and I’m in love! The first time around, I had some difficulty getting the cook top temperature just right, and as such, there were a few that didn’t quite work out. The next attempt was much more successful. I allowed them to cool enough to keep their shape, filled the holes with butter, then smoothed on some jam. The texture and taste remind me of a cross between a fluffy biscuit, and a pancake. I make these every Sunday, and have them for breakfast throughout the week with a poached egg. Thank you!
Kimberly @ The Daring Gourmet says
I’m so glad, Ambra, thanks for the feedback!
Anonymous says
Thank you – I will try again. I own a bakery and want to offer traditional English items for Royal Weddings Watchers –
Beth Pavlock says
Hello –
I tried the recipe today – I had a difficult time with the crumpets cooking throughout – any suggestions?
Kimberly @ The Daring Gourmet says
Hi Beth, the key is to regulate the temperature so that the crumpets have time to cook through without the outsides burning. Depending on the pan, cooktop and temperature you’re using they can take a little while to cook, so just be patient with them.
Carolyn says
Hi Kim, they were actually very good, I think I would like a little less dense, would that be letting them rise longer or adding a touch more baking soda? I did let them rise longer on the final rise.
Kimberly @ The Daring Gourmet says
Hi Carolyn, the baking soda won’t impact the density much but yes, the length of the rise will. Also, homemade crumpets are a little more dense than store-bought anyway.
Carolyn says
I have been living in the US for 30+ years and can only occasionally come across a packet of crumpets, I will definitely give this recipe a go they look perfect.
Crumpets, kippers and finnan haddie are things I really miss!
Kimberly @ The Daring Gourmet says
Wonderful, Carolyn, I hope you enjoy them – please let us know what you think!
Patty says
I adore crumpets. I discovered them in Canada more than 40 years ago. I never thought I would have a recipe! I thought you had great recipes so I subscribed. You have more than given a reason to continue. Thanks for this great gift on a pretty crappy morning.
Kimberly @ The Daring Gourmet says
Thanks so much, Patty, and I hope you enjoy the crumpets!
Karen says
These were amazing!! Thank you so much for this recipe and wonderful tutorial!
Kimberly @ The Daring Gourmet says
Wonderful, Karen, thanks so much!
Mary Fisher says
This is a standard recipe – but for pikelets. Crumpets is the s**thern name for them.
Kimberly @ The Daring Gourmet says
Pikelets are entirely different, Mary. Pikelets are made without yeast, without rings, and are flat (what we call pancakes here).
In my post I provide the background history: “One of the earliest mentions of the crumpet came from the English Bible translator, John Wycliffe, who referred to them as “the crompid cake.” The name “crumpet” is thought to have Celtic origins referring to a “thin, flat cake” (i.e., Breton: krampouezhl; Cornish: krampoeth; or Welsh: crempog or crempot, a type of pancake). The crumpet has evolved over time; centuries ago crumpets were made without yeast and were flatter and harder, more like pancakes (what is also a Welsh variation, bara piglydd, known as pikelets, likewise enjoyed throughout Australia and New Zealand). During the Victorian era the yeast was introduced…” and those are what we know today as crumpets.
Anonymous says
Can these be made without crumpet rings? Thank you
Kimberly @ The Daring Gourmet says
No, I’m afraid not. The rings are what hold and shape the batter, otherwise it will run all over the place like pancakes.
Kim says
I’m married to an Englishman who loves crumpets so I’ve been exposed to the store bought variety and I share your lack of enthusiasm even when they’re smothered in butter and cream cheese. I’d rather spend my calories elsewhere. I made this recipe over the holidays and wow…I’m a convert! For my first time making them they were much better fresh than leftover and heated in the toaster but I’ll try it again. Another wonderful recipe!
Kimberly @ The Daring Gourmet says
YES!!! I know, Kim, I’m so elated over these crumpets. I’m with you all the way – if I’m going to splurge on carbs and calories it had better be WORTH IT! :) There’s simply no comparison between these and store-bought. And agreed, nothing beats freshly made, much better than leftovers. THANK YOU!
Bridget Norton says
Agreed, these are SO GOOD!!!! I was a little intimidated at first but your detailed pictured instructions were very helpful and my first batch and both batches since then came out perfectly. Excellent recipe, thanks so much for sharing!
Kimberly @ The Daring Gourmet says
Terrific, Bridget, I’m so glad, thank you!
Gregory Pruss says
There are just a few problems with recipe. Prep Time of 15min. is incorrect because of rise time of 1 to 2 hours and a second rise time of 30 min plus. Second is the use of salt 1 teaspoon, Baking soda has a nasty habit of adding a salt tast. 2 cups of all purpose flower? sifted or unsifted? I used a 1 and 1/2 cups unsifted flower which equals about 2 cups sifted flower. Mine did turn out well how ever the batter was lighter.
Natalie Loftus says
Excellent tutorial and recipe, we thoroughly enjoyed these!
Kim Beaulieu says
I’m a sucker for crumpets. I eat them at least twice a week. Perfect for breakfast or a late night snack. These look amazing.
Angie | Big Bear's Wife says
Thomas would love these so much! Maybe I’ll make them for Christmas morning!
Lisa Huff says
Wow, looks sooo good!
Liz says
Wow, these are picture perfect!!! So wonderful with all that melty butter!!!
Kelly Pfeiffer says
They look amazing! And I’d love them with butter and jam too :)
Carolyn says
Oh my gosh, I used to love crumpets growing up! It would be so awesome to make my own.
Ashley @ Wishes & Dishes says
All I want is carbs lately and this looks so tempting right now! It turned out perfectly.
Jacque Hastert says
Breakfast of champions! Sounds like perfect way to start the day.
Catalina says
This is my type of breakfast! Sounds and looks great!
Adina says
I so love crumpets! We ate them all the time with butter and honey when we were living in England and I brought 6 packages home last summer when we were there on holiday. I frozed them and had them from time to time here as well. It never occur to me to make them myself. Yours look absolutely perfect, I am definitely making them. :)
Katerina @ diethood .com says
These look SO good!!! Can’t wait to make these for breakfast!!
alyssa | everydaymaven says
These look so incredible and I want those muffin rings!
Amanda says
I’ve never had a crumpet… but these look amazing!!
Kristen Chidsey says
This is an incredibly informative post. I can not wait to give these a try and with your detailed instructions, I am not as timid to try!
Dee says
I would love a couple of these for breakfast!
Krista says
I have to try these out for breakfast soon!
carrie @ frugal foodie mama says
Homemade is always better! :) I would love to try a homemade crumpet. Might just have to try your recipe out soon.
Patricia @ Grab a Plate says
These look so good! I haven’t ever had a traditional crumpet. I would love to try these!
Jocelyn (Grandbaby Cakes) says
Wow I can’t believe you made these from scratch. They are wonderful.
Jen says
These look so good! I’m always up for trying anything slathered in butter, jam or honey :)
Christina | Christina's Cucina says
Crumpets are fabulous and homemade are the best. I have the rings and don’t make crumpets or English muffins nearly as often as I should! Now I want some crumpets!
Paula - bell'alimento says
This weekend while we’re snowed in would be the perfect time to make these!