Crumpets PDF Print E-mail

Crumpets

Posted by bettyboop50 at recipegoldmine.com April 27, 2001

2 cups all-purpose flour
2 tablespoons fine granulated sugar
Pinch of salt
2 large eggs, separated
2 tablespoons melted butter
15 ounces milk

Beat the egg yolks and blend in the sifted flour, sugar and salt. Then add in melted butter and milk to make a thin batter about the consistency of thin cream.

Beat the egg whites to the soft peak stages and quickly add to the batter, folding with a knife or metal spoon. Heat a lightly greased griddle or a frying pan and pour in large spoonfuls of the batter.

Each crumpet should spread thinly to about 4/5-inch in diameter, and you may have to roll the pan to achieve this.

When the batter is brown underneath and slightly bubbly on top, turn and cook on the other side. Keep them warm by stacking on a clean tea towel, and eat soon after.

Yields 16.

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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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