Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: batter, breakfast, british, crumpet, crumpets, pancake, snack, yeast | No Comments »
Heat the water-milk mixture to hand hot, dissolve the sugar and add the yeast. Let it rest for 10 minutes. Sift the flour together with the salt and beat into the tepid liquid. Cover with a damp kitchen towel and let it ferment for at least 1 hour (or overnight in the fridge). If you have those 3/7,5cm cookie cutter metal rings at home, grease them with butter. Place them in a large heavy-based frying pan over a medium heat, add a little butter and spoon in about 2-3 tablespoon batter. Cook until the rounds start to harden all around (about 1-2 min), but are still creamy on the top. Remove the rings and flip them over and cook for a further 2min, until golden. Transfer the crumpets to a wire rack while you keep on cooking the rest. Serve with butter, honey or any other sweet or savoury topping.
Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: blue, cheese, crumpet, crumpets, sage, snack | No Comments »
Heat the water-milk mixture to hand hot, dissolve the sugar and add the yeast. Let it rest for 10 minutes. Sift the flour together with the salt and beat into the tepid liquid. Cover with a damp kitchen towel and let it ferment for at least 1 hour (or overnight in the fridge). Crumble the cheese with a fork and add it to the batter, along with the chopped sage. Season with salt (if needed) and pepper. If you have those 3/7,5cm cookie cutter metal rings at home, grease them with butter. Place them in a large heavy-based frying pan over medium heat, add a little butter and spoon in about 2-3 tablespoon batter. Let it cook until the rounds start to harden all around (about 1-2 min), but are still creamy on the top. Remove the rings and flip them over and cook for a further 2min, until golden. Transfer the crumpets to a wire rack while you keep on cooking the rest. Serve with butter or dollops of crème fraîche.
