Crumpets PDF Print E-mail

Crumpets

These are British griddle cakes, most delicious when they are served piping hot.

1 package active dry yeast
1/4 cup warm water (105 to 115 degrees F)
1/2 cup lukewarm milk (scalded, then cooled)
1 tablespoon butter or margarine
1 teaspoon granulated sugar
3/4 teaspoon salt
1 egg
1 cup all-purpose flour

Dissolve yeast in warm water in medium-size bowl. Stir in remaining ingredients; beat until smooth. Cover; let rise in warm place until double, 40 to 60 minutes.

Grease griddle or heavy skillet and insides of 4 to 6 (3-inch) flan rings or crumpet rings.* Place rings on griddle over medium heat until hot. Pour about 2 tablespoons batter into each ring. Cook until tops form bubbles and bottoms are golden brown, 1 to 2 minutes. Remove rings; turn crumpets to brown other side, 1 to 2 minutes. Repeat with remaining batter, greasing insides of rings each time. Serve with butter and jam or marmalade.

Makes 12.

* 6 1/2-ounce tuna, minced clam or shrimp cans, tops and bottoms removed, can be substituted for the flan rings.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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