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Crumpets
Theres
nothing like a bit of crumpet apparently. I like to
smear them in butter and then lick it off... but thats
enough of my sexual fantasies (ha ha ha). I've pinched
this recipe from Gary Rhodes and adapted it very
slightly.
You
need - for 10-12:
450g of flour
1.5 sachets of easy blend yeast*
tsp salt
water as necessary
butter
*
The yeast is very important in this recipe as it is what
gives the crumpets those characteristic holes, so I may
consider using 15g of fresh yeast. But dried yeast
should be fine.
Sift
the flour, salt, and yeast into a bowl. Gradually mix in
enough water to make a batter with the consistency of
thick glue or something. Cover it and stick it in the
fridge for 20 mins for the yeast to activate and to rise
a little.
In
the meantime grease a few metal rings with the
butter.
(If you haven't got these rings you can either, make
some from a tin can [more trouble than it's worth, and
be carful not to cut yourself if you do], use a metal
pastry cutter, or cook the crumpets in the smallest
frying pan you have, well greased).
Once
the batter has risen, put a pan with a thick base over a
medium heat, and place the metal rings in it. Ladle in
about 1/2 an inch of the batter, and watch as the
crumpets take shape. This should take around
minutes.
Remove
the crumpets from the rings, and serve whilst still warm
with whatever takes your fancy.
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