Crumpets

Egg Crumpet’s

This has the same flavor and texture of the famous Thomas English Muffins.  I must pre-warn you, this will test you in ways that you’ve never been tested before.  You are required to have a Masters Degree in Aero Space Science along with the patients of a saint.  But, since I can’t get English Muffins in Belarus I’ve got to make it.

• 1/4 cup of water

• 1/3 cup of milk

• 1 Tablespoon of sugar

• 1 Tablespoon of yeast

• 1 Tablespoon of melted butter

• 1 Egg

• 1/2 Teaspoon of Salt

• 1 cup of flour

• 1 Tablespoon of fine ground cornmeal

In a small pot add 1/4 cup of water, 1/3 cup of milk and 1 tablespoon of sugar. When the milk, sugar and water reach 110 degrees transfer to a medium bowl and add 1 tablespoon of yeast. Allow the yeast to bloom, about 5 minutes then add 1 table spoon of melted butter, 1/2 teaspoon of salt, 1 egg and wisk.  Add 1 cup of A/P flour and wisk until well combined with no lumps.  Move the bowl to a warm place and allow the batter to double in size.

Batter will be a little thicker than cake batter

Allow the batter to double in size.  Depending on how warm your kitchen is it may take between 30 minutes to 1 hour.

Okay, the easy part is over and now on to the hard part…  You will require some highly expensive Crumpet making equipment from this point on.

This is my highly expensive Crumpet making equipment.  Two 90 gram coffee cans with the bottoms removed and a cast iron frying pan.  If you have non-stick egg rings I envy you and request that you send them to me. Also a non-stick griddle works the best but I don’t have that in Belarus.

The first step is to heat your pan or griddle to 250 degrees, butter the inside of your highly expensive Crumpet making rings and place into the pan.  Sprinkle a pinch of corn meal in each ring then spoon 2 heaping tablespoon of batter into each.

Now this is the part that will make you question why you decided to undertake such a task without first talking with your doctor.  If the pan is at the right temperature this will take about 1 minute.  You are looking for bubbles to rise to the top and a slightly dry texture to appear on the edge.  Sprinkle a pinch of corn meal on the top of the Crumpet and slide a knife around the inside edge of the ring to release the crumpet.  If all is good you should be able to left the ring and see that the Crumpet is 95% cooked with a slight batter remaining on the top.

Notice the bubbles on the top which is the indication that it’s time to flip.  Pay attention to the color when you flip the Crumpet and ajust the heat of the pan as needed. Cook for an additional 30 sec. or until golden brown.

If you have made it to this point you can now split and toast your Crumpet.  Good luck, Since I’ve started making Crumpet’s I have managed to destroy the first two of every batch that I’ve made.  My biggest mistake is heat.  A little to hot and your crumpets burn, a little to cold and they will run like pancakes.  It will take some time to understand the timing, but if I can do it so can you.