There are some food items from the old country that one just cannot forget and if you follow our home made Crumpet recipe you’ll be enjoying an old favourite in no time.
Home Made Crumpet Recipe
All our ingredients have been purchased at local stores in Fethiye, Turkey and we have included the translations to help you gather the right items.
Home Made Crumpet Recipe Ingredients
Turkish name for the ingredients are in brackets:
- Flour (un) — 225g
- Dried or fresh yeast (maya) – 15g
- Warm water – 350 ml in total
- Warm milk (sut)—125 ml
- Sugar (Seker) – Half a teaspoon
- Salt (tuz) – 1 dessert spoon
- Olive Oil (zeytin yağı) – 2 dessert spoons
- Bicarbonate of Soda (Karbonat) – Half a teaspoon
- Crumpet rings (you can buy these in cook shops. They are just cooking rings, so try improvising.)
- Butter (tereyağ) – loads of it!
from start to eating time takes about 2-3 hours, including proving time.
Home Made Crumpet Recipe Method
Sieve the flour and Salt into a large bowl.
Make a well and add the olive oil.
Warm 150 ml of water and 125 ml of milk until blood temperature. Stir in the sugar and then the yeast. When mixed add to the flour and combine.
Mix vigorously with a wooden spoon or whisk (it should be the consistency of a thick batter)
Cover and leave in warm spot for 1-2 hours to prove.
When you get back it will have puffed up and look like the surface of the moon.
Dissolve 1/2 teaspoon of Bicarb into 150ml of warm water.
Knock back the batter and carefully stir in, then mix, the bicarb/water.
Cover and leave for 20 mins.
Grease thoroughly the rings and the bottom of a frying pan.
Home Made Crumpet Recipe Cooking
Place the rings in the pan and leave to heat up for a few minutes, on a medium/low setting.
When you’re ready to go, ladle out about half an inch of batter into each ring.
First of all you’ll start to see the bubbles rising and bursting on the top.
The creamy white colour of the batter will start to dry out around the edges first into a dull yellow colour.
When the edges are fairly dry, you can ease the crumpet out of the ring and leave on the heat until the rest of the top dries out fully—while this happens you can reuse the ring for the next crumpet.
When the top is dry (no creamy white patches left) flip it over to brown the top.
Each crumpet will take 10-15 mins to cook, depending on thickness of batter.
Transfer cooked crumpets to a wire rack to cool, or butter straight off and enjoy fresh from the pan!
This batch I started at 10am and they were all cooked and cooling by 12.30pm using three rings.
They freeze well and can then be pulled out and toasted as required.
You can find out more and out the English crumpet at English Crumpet on Wikipedia
More recipes can be found in our Lazy Suzan section.