Crumpets
It’s Friday!! YaY!!!
What a busy week. Paul and I went into Downtown on Wednesday with Sarah’s class. They are studying Urban, Suburban and Rural Communities in Social Studies so they took a field trip:) I was really surprised that there were kids that had not been on a train nor had some of them been Downtown. I guess the later surprises me most since we are so close. Paul and I went with Matthew’s class when they did it in 3rd grade. It’s a flying trip, but it was fun:) Between this, class and the kids after-school obligations, hasn’t left me with a lot of spare time. However, I did make crumpets on Tuesday:) So that’s today’s recipe:)
Today’s recipe is from my good friend, Steph in Nebraska:) She has recently begun a foodie blog called Mmmm Good. She and her daughter, Shannon, blogged about these crumpets last month so I had to give them a try. Man are they nice when they are right off the griddle or even toasted the next day! Even though Sarah and I really enjoyed them, I’m going to try to freeze them next time because I got 10 out of the batch. Steph has 2 different recipes for crumpets. This is the one she recommended to me – so glad you did Chickie!! They are lovely;) Hope everyone will give it a try. What a nice treat for breakfast! Enjoy!;)
OK, HERE’S What You Need:
2 (.25 ounce) packages active dry yeast
1/2 cup warm water (105 degrees to 115 degrees)
2 teaspoons sugar
2/3 cup warm milk (110 to 115 degrees F)
1/2 cup butter or margarine, melted, divided
2 eggs
2 cups all-purpose flour
1 teaspoon salt
HERE’S What You Do:
In your big mixing bowl, combine your yeast, sugar and warm water. Stir it up a bit and let it set for a few minutes (Steph says about 5 minutes). It should get kinda puffy. Then, add your milk, (2 T) butter and egg. Mix that up well. Add the flour and salt next and beat it until smooth. It's thick and kinda sticky at this point.
Cover and set aside. Let it rise until it's double in size.
Heat your griddle up and melt your butter. You will need some sort of metal rings for this and if you don't have round cookie cutters or biscuit cutters, Steph's daughter came up with the mason jar rings:) Pretty darn smart! I put them in a bowl and sprayed them down well with Pam. Place them on the griddle. Be careful because they heat up fast!!
Fill each of the rings 3/4 full with crumpet batter. It'll puff up so don't fill them completely. You'll probably hear a sizzle when you put the batter in the rings:) Love that sizzle:)
After just a couple of minutes, with a pair of tongs, carefully remove your rings from each of the crumpets. Let them continue to cook until the underneath side is golden brown. When you go to turn them over, do so gently because you don't want them to splat and be bigger on one side than the other.
Continue cooking until both sides are golden and done through.
Slice in half, serve straight from the griddle with your favorite jelly or jam (because by now, you aren't going to want to wait until the next morning!:) Oh, and definitely have one the next morning toasted:) YuM!!!!:)
