Home made Crumpets
July 15th 2007 05:50
Fresh crumpets for breakfast or a snack
8 minutes to prepare
16 minutes to cook
Makes 9 and is easy to do.
Ingredients
3/4 cup self-raising flour
1 tablespoon caster sugar
1/4 teaspoon baking powder
1 egg, lightly beaten
2/3 cup milk
10 grams butter melted.
1 Sift flour, sugar and baking powder in a medium mixing bowl.
2 Make a well in centre, gradually add egg and milk. Beat until ingredients are well combined and mixture is smooth.
3 Brush a flat, non-stick pan and five egg rings with the melted butter. Place egg rings evenly apart in pan. Heat pan on low 1 minute.
4 Place two tablespoons of mixture into each egg ring. Cook over very low heat for 8 minutes without turning. Crumpets are cooked when the surface has set and bubbles stop rising to the surface. Repeat with the remaining mixture.
Note: It is best to re-grease egg rings each time before use. Lift crumpet and ring together out of the pan. Run a sharp knife around edge to release crumpet from ring.
Hint: To make an even lighter crumpet, separate the eggs, beat whites until stiff and add them to the mixture last. Crumpets are best eaten warm from the pan, or toasted. They are delicious served plain with butter or with your favourite sweet or savoury topping. Try jam or honey or savoury ham and cheese.
8 minutes to prepare
16 minutes to cook
Makes 9 and is easy to do.
Ingredients
3/4 cup self-raising flour
1 tablespoon caster sugar
1/4 teaspoon baking powder
1 egg, lightly beaten
2/3 cup milk
10 grams butter melted.
1 Sift flour, sugar and baking powder in a medium mixing bowl.
2 Make a well in centre, gradually add egg and milk. Beat until ingredients are well combined and mixture is smooth.
3 Brush a flat, non-stick pan and five egg rings with the melted butter. Place egg rings evenly apart in pan. Heat pan on low 1 minute.
4 Place two tablespoons of mixture into each egg ring. Cook over very low heat for 8 minutes without turning. Crumpets are cooked when the surface has set and bubbles stop rising to the surface. Repeat with the remaining mixture.
Note: It is best to re-grease egg rings each time before use. Lift crumpet and ring together out of the pan. Run a sharp knife around edge to release crumpet from ring.
Hint: To make an even lighter crumpet, separate the eggs, beat whites until stiff and add them to the mixture last. Crumpets are best eaten warm from the pan, or toasted. They are delicious served plain with butter or with your favourite sweet or savoury topping. Try jam or honey or savoury ham and cheese.
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