Crumpets

This crumpet recipe proves just how easy these beloved griddle cakes are to make at home. They're prepared in a similar way to pancakes, but the metal rings keep the batter in place to create tall, fluffy crumpets that are miles better than any you can buy in the shops. This recipe is taken from Crumb by Richard Bertinet, published by Kyle Books. Photography by Jean Cazals.

First published in 2019

I never saw crumpets in France but ever since coming to England I have loved them. There is something fantastically comforting about a toasted crumpet, spread with butter that melts into the little holes, either for breakfast or in the afternoon.

You will need metal crumpet rings and a wide, heavy-based frying pan, big enough to cook four or five at a time. The knack is to get the pan hot first with a good coating of oil – not so hot that you fry the crumpets, but hot enough to cook them all the way through slowly without burning the undersides. I usually manage to burn the first one! So cook one by itself first for a test run. You can always have the oven on at 200°C and then pop them in for a few minutes to finish off.

Ingredients

Metric

Imperial

  • 250g of plain flour
  • 10g of fresh yeast
  • 250g of whole milk
  • 20g of honey
  • 125g of water
  • 1 pinch of fine sea salt
  • 10g of malt vinegar
  • vegetable oil, for greasing the rings and the pan

Equipment

  • Crumpet rings 5

Method

1
Put the flour in a large bowl. Break up the yeast on top and rub into the flour using the flats of your hands – as if you were washing your hand
2
Add the milk and honey and mix together to form a thick batter
3
Cover with a baking cloth or large freezer bag and allow to rest for at least 30 minutes until the batter bubbles up
4
Warm the water, salt and vinegar in a small pan then remove from the heat, stir into the batter and mix gently. Leave to rest, covered as before, for a further 20–30 minutes
5
Cook the crumpets in batches. Grease the rings and coat the base of the pan well with vegetable oil. Put the rings into the pan and place over a low–medium heat – you want the oil in the pan to be hot, but not sizzling
6
Use a ladle to fill each ring to just below the rim; cook for 10–12 minutes until the crumpets are light golden underneath but still quite white on top
7
Leave to cool and then toast them before eating with butter
First published in 2019

Richard is a baker based in Bath, Somerset. He owns Bertinet Bakery and teaches bread-making and baking classes on a regular basis.

Get in touch

Please sign in or register to send a comment to Great British Chefs.