Crumpets with Parmesan custard and courgette

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This stunning savoury crumpets recipe from Dan Wilson is topped with a rich Parmesan custard, with some lemony courgette ribbons to stop the dish getting too heavy. This recipe makes 6–8 large crumpets, perfect for a brunch feast.

First published in 2017

Ingredients

Metric

Imperial

Crumpets

  • 275ml of milk
  • 55ml of water
  • 250g of flour
  • 14g of fast-action dried yeast
  • 1 tsp salt
  • 1 tsp sugar
  • butter, or spray oil, to cook the crumpets

Parmesan custard

Courgette

To serve

Equipment

  • Food processor or blender
  • Crumpet rings

Method

1

Mix together the crumpet batter ingredients and leave to rest in the fridge for 2 days

  • 275ml of milk
  • 55ml of water
  • 250g of flour
  • 14g of fast-action dried yeast
  • 1 tsp salt
  • 1 tsp sugar
2
To make the crumpets, place a metal ring in a non-stick pan with butter or spray oil. On a very low heat add a ladle of the crumpet batter and let it cook through. Holes should appear on the top of the crumpet. Once it has cooked through, take it out of the ring and set aside. They can then be kept for up to 5 days before toasting or baking
3
To make the Parmesan custard, add everything to a pan on a low heat and scramble it together. Once the eggs start to scramble, increase the heat to remove some of the liquid. Place in the fridge to cool
4
Once cooled, blend into a smooth custard and season with a little salt
5
Shave the courgette into ribbons and toss with a squeeze of lemon juice and splash of extra virgin olive oil
6
To serve, toast the crumpet then smear with Parmesan custard. Place it under the grill to melt. Once it begins to brown, remove and place on a plate. Top with a handful of courgette ribbons, a grating of Parmesan and a dusting of seaweed powder
First published in 2017

Dan Wilson is a chef and restaurateur originally from Australia.

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