Looking for more fun things to cook on the takke (crepe-maker) Hild wanted to get some egg-rings and I thought “crumpets, mmmmm” which would need deeper rings. As usual, we got both types and then I looked up a crumpet recipe in my Delia (the usual stand-by for this kind of thing). It turned out pretty well so I thought I’d add it here.
Ingredients:
Directions:
Warm the milk and water and dissolve the sugar and yeast in the liquid. Keep it somewhere warm for 15 minutes until there is good ‘head’ on the yeast. Slowly add the yeast mixture to the flour and salt beating it well to make a smooth batter. Leave in a warm place for 45 minutes until it gets nice and fluffy.
Heat the takke to 5 (the middle setting) and spray rings with oil (so the batter doesn’t stick) and get them warm on the takke. Fill the ring about 2/3 or 3/4 with the batter and let it cook until the bubbles burst on the top. When you can see the edges are set where they touch the ring, then you can lift up the ring leaving the crumpet behind. When the crumpets are almost completely set on the top, flip them over for a minute or so to brown on the top. Then just eat them warm with jam!
If they are left to go cold, we figure they can be warmed up again in a toaster or under the grill - we’ll let you know if that works if we ever get to that stage …..
March 24th, 2010 at 7:18 am Indeed. Toasting the cold crumpets and eating them with jam worked a treat!! Now I’ve just got to go and get some more brunost (Norwegian goat’s cheese) and test those on freshly baked crumpets. Nam nam.