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Level
very easy
Prep Time
15 min
Cooking Time
60 min
Total Time
135 min
Makes
16 crumpets

Ingredients

2 ¾ cups
all-purpose flour
675 mL
1 envelope
active dry yeast
8 g
2 tsp
sugar
10 mL
1 tsp
baking powder
5 mL
1 tsp
salt
5 mL
2 cups
warm milk
500 mL
2 tbsp
unsalted butter, melted
30 mL
1/4 cup
vegetable oil, for frying
60 mL
Hazelnut Honey:
1/3 cup
toasted hazelnuts
75 mL
1/3 cup
honey
75 mL
1/2 tsp
vanilla extract
2 mL
1/4 tsp
ground cinnamon
1 mL

Directions

Step 1
In large bowl, whisk together flour, yeast, sugar, baking powder and salt. Slowly, stir in warm milk and melted butter until combined. On high speed, beat with electric mixer until batter is smooth and consistency is like thick pancake batter. Stir in 1/4 cup (60 mL) warm water until combined. Cover with plastic wrap and let batter rest at room temperature 1 to 1 1/2 hr. until it becomes bubbly and doubles in volume.
Step 2
Stir batter to deflate air pockets. Heat 1 tbsp (15 mL) oil in large, heavy-bottomed skillet set to medium heat. Spooning 1/4 cup (60 mL) batter, pour into skillet in a round like a pancake. Cook in batches of 4, allowing 2 to 3 min. on first side, until bubbles appear on surface and bottoms are golden brown. Flip crumpets over and cook 1 to 2 min. until they're lightly golden on second side and cooked through. Cook remaining batter, adding remaining oil as required. Keep crumpets warm.
Step 3
Pulse hazelnuts in food processor until finely ground. Add honey, vanilla and cinnamon. Pulse until almost smooth, scraping down sides as needed. Serve crumpets with hazelnut honey.

Tip

If not serving right away, cool and store crumpets in airtight container for up to 2 days or freeze up to 1 month. To reheat, toast crumpets or wrap in foil and heat through in warm oven.

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Nutrition Facts

Nutrition Description:
Per serving (1/16 recipe):
Calories:
180
Fat:
7
Saturated Fat:
1
Carbs:
25
Fibre:
1
Sugar:
8
Cholesterol:
5 mg
Protein:
4
Sodium:
180 mg
Potassium:
0