Reply Sat 31 Aug, 2013 01:02 pm
I'm hesitant about trying to make my own crumpets, but I've now collected four tins to act as crumpet rings. These are from small bamboo shoot or water chestnut cans. People used to use tuna cans for this, but the powers that be rounded tuna can bottoms sometime in the recent past. You get rid of the lid and the bottom of can, hard to do if the can is curved at bottom edge.

Here's the recipe I'm using -
http://foppish-baker.blogspot.com/2005/12/crumpets.html, and this in turn is from The Bread Book by Linda Collister & Anthony Blake.

http://static.flickr.com/36/77827318_3be352fcf6_o.jpg

Crumpets

Ingredients: (makes about 18)
2 cups (230g) unbleached white bread flour
1 2/3 cups (230g) unbleached all purpose flour
¾ teaspoon cream of tartar
1 0.6oz cake fresh yeast (15g) or 1 envelope active dry yeast (2 ¼ teaspoons) plus ½ teaspoon sugar
2 ¼ cups (510ml) lukewarm water
3 ½ teaspoons (10g) coarse sea salt, crushed or ground (gk: use about half this if you're not grinding your own coarse sea salt -- or, y'know, if you're measuring by weight, not volume, you're fine.)
½ teaspoon baking soda
2/3 cup (140ml) lukewarm milk

a griddle or cast-iron frying pan
4 crumpet rings, about 3 ½ inches diameter, greased.

Instructions:

* Sift together the flours and cream of tartar into a large bowl. Crumble the fresh yeast into a medium-sized bowl. Mix in the lukewarm water until smooth. If using dry yeast, mix the granules and the sugar with ¾ cup lukewarm water and let stand until foamy, 5 to 10 minutes. Stir in the remaining lukewarm water.

* Mix the yeast mixture into the flour to make a very thick, but smooth batter, beating vigorously with your hand or a wooden spoon for two minutes. Cover the bowl with plastic wrap and let stand in a warm spot until the batter rises and then falls, about 1 hour.

* Add the salt and beat the batter for about 1 minute. Then cover the bowl and let stand in a warm spot for 15 to 20 minutes, so the batter can “rest”.

* Dissolve the baking soda in the lukewarm milk. Then gently stir it into t he batter. The batter should not be too stiff or your crumpets will be “blind” -- without holes – so it is best to test one before cooking the whole batch.

* Heat an ungreased (gk: oiled!), very clean griddle or frying pan over moderately low heat for about 3 minutes until very hot. Put a well-greased crumpet ring on the griddle. Spoon or pour 1/3 cup of the batter into the ring. The amount of batter will depend on the size of your crumpet ring.

* As soon as the batter is poured into the ring, it should begin to form holes. If holes do not form, add a little more lukewarm water, a tablespoon at a time, to the batter in the bowl and try again. If the batter is too thin and runs out under the ring, gently work in a little more all-purpose flour and try again. Once the batter is the proper consistency, continue with the remaining batter, cooking the crumpets in batches, three or four at a time. As soon as the top surface is set and covered with holes, 7 to 8 minutes, the crumpet is ready to flip over.

* To flip the crumpet, remove the ring with a towel or tongs, then turn the crumpet carefully with a spatula. The top, cooked side should be chestnut brown. Cook the second, holey side of the crumpet for 2 to 3 minutes, or until pale golden. The crumpet should be about ¾ inch thick. Remove the crumpet from the griddle. Grease the crumpet rings well after each use.

We'll see how I can manage to ruin them.

Anyone reading make their own crumpets or english muffins? Tell all...
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Type: Discussion • Score: 4 • Views: 2,492 • Replies: 12

 
ossobuco
 
  1  
Reply Sat 31 Aug, 2013 06:28 pm
They turned out ok - tastier than store bought crumpets.

I royally messed up in the beginning, somehow not adding enough warm water to the early dough, but I caught on and added it after a while, mixed stuff up again, and my mistake didn't matter.

My first three crumpets were sort of miserable. The cast iron pan was too hot even though I had it at the medium low the recipe said, and though I had oiled the pan as the blogger said. Though it was hot, sticking and hard to flip after I took the ring off, they also somehow took a long time to make bubbles.
Figured this would all take hours at this rate.

Traded off to my big teflon pan, made three more, and those came out great. A little hard to tell - if the ring seeps batter at the bottom, you should add a little flour to the batter; if it doesn't make holes right away, you should add some water. Huh. Each time I made three, one seeped a little bit. I ignored it.

Tried a half of the first ugly crumpet - delicious, sort of chewy.

I threw the rings in the sink (I didn't want to be washing them and rebuttering them six more times) and started making crumpet pancakes. That turned out to be much less trying, as easy as pancakes, and very forgiving. So, that's the ticket for me. (Oh, and they made holes right away.)

I bet they'll be good with blackberry jam.

In summary, these are inexpensive to make, taste good, and - not hard to do.
izzythepush
 
  1  
Reply Sun 1 Sep, 2013 07:56 am
@ossobuco,
I only tried to make them once. It really is a lot of hassle.
0 Replies
 
izzythepush
 
  1  
Reply Sun 1 Sep, 2013 07:57 am
@ossobuco,
ossobuco wrote:
I threw the rings in the sink (I didn't want to be washing them and rebuttering them six more times) and started making crumpet pancakes.


Those are called pikelets.
ossobuco
 
  1  
Reply Sun 1 Sep, 2013 08:02 am
@izzythepush,
Righto! I've read that, probably on a2k. Anyway, I like them. I'll admit to liking the ones made in the rings, that turned out ok, better. I figured out why mine didn't get lots of holes right away - that there was too much batter (1/3 cup) for the water chestnut can sized rings.
izzythepush
 
  2  
Reply Sun 1 Sep, 2013 08:07 am
@ossobuco,
Anything like that is a bit fiddly at first, it's all about getting the knack.
0 Replies
 
Mame
 
  1  
Reply Mon 2 Sep, 2013 09:29 am
Yummy, Osso - I love crumpets so thanks for the tips and the recipe Smile I have some store bought ones, as a weird coincidence, so I'm going to make a batch of yours and compare Smile
ossobuco
 
  1  
Reply Mon 2 Sep, 2013 09:58 am
@Mame,
I'll also, godhelpme, acquire more water chestnut can rings, so that I can butter them all at once and not have to keep washing and drying and buttering the same three or four rings. Unless I find myself at Williams Sonoma with a wad of bills in my wallet and buy some official crumpet/english muffing rings.

What to do with a world of water chestnuts - well there I go on an shrimp (or whatever) egg roll bender.
ehBeth
 
  1  
Reply Mon 2 Sep, 2013 10:10 am
@ossobuco,
water chestnuts are nice in tuna/salmon/egg/sardine/ham/turkey ... salads
they add a nice crunch

a friend was on some diet where you get prepared food - the tuna salad was about half water chestnut - I liked the crunch/taste when I sampled her lunch - now I add them to salads reasonably regularly
ossobuco
 
  1  
Reply Mon 2 Sep, 2013 11:09 am
@ehBeth,
I keep bamboo shoots (the cans work for crumpet rings too) and water chestnuts around anyway, though I mostly put them in spring rolls or pot stickers or such like. Hmmm, maybe a new fangled chicken burrito, time to play. But, to acquire twelve or even eighteen rings, I think I'll need to advance to salads as you suggest, ehBeth.
0 Replies
 
BigEgo
 
  0  
Reply Mon 2 Sep, 2013 12:48 pm
@ossobuco,
Your still posting here? somethings never change, how you doing Laughing
ossobuco
 
  3  
Reply Mon 2 Sep, 2013 01:25 pm
@BigEgo,
I'm ok.
I see you're out making friends.
BigEgo
 
  -1  
Reply Mon 2 Sep, 2013 01:26 pm
@ossobuco,
Same as Abuzz Laughing
0 Replies
 
 

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