Recipe for cooking crumpets

Recipes from England :: English Tea, Beverages and Accompaniments

Posted by bettyboop50 at recipegoldmine.com April 27, 2001

2 c. flour
2 Tbsp. fine sugar
Pin. of salt
2 large eggs, separated
2 Tbsp. melted butter
15 oz. 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-in. 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.