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Decades ago, there was a fresh crumpet shop in San Francisco. I don’t remember the name of the shop* (in searching for it, I came across Crown & Crumpet, which opened a few years back), but it was out in the avenues and each half-dozen package of crumpets had a paper label tucked inside with the name of the shop on it. Once you collected enough labels (maybe it was ten?), you could turn them in for a free bag of crumpets.

Needless to say, that prompted me to eat a lot of crumpets. I ate them for breakfast, and whenever else I could fit one in (in my race to gain a free bag of crumpets), with a pat of butter melting on top, which filled the little holes that riddled the surface with sunny, golden pools, and a spoonful of berry jam, mingling with the warm butter.

The crumpet shop eventually closed, leaving me with a stack of labels that never got used. (Kind of like the gift certificate I gave to Romain for Les Bains du Marais in Paris, which closed before he got around to using it – zut.) And I moved on to other kinds of bread for breakfast.

A few years later, Marks & Spencer opened food stores in Paris and not only could we get cottage cheese and streaky bacon, but crumpets, which pleased Romain to no end. Some spoilsport on social media saw me with a package of store-bought crumpets and told me that I should buy them from a place that makes them fresh. When I asked back if they could supply an address…crickets. But he or she did have a point; crumpets are a lot better when they’re freshly made.

So I decided it was time to make my own. Nothing causes more controversy, and reprimands, than tackling foods from another culture. With trepidation and fear, I embarked on a crumpet bender, trying and testing a number of recipes in my kitchen.

I read somewhere the crumpets are only supposed to be cooked on one side, which is fine. Although after making what I was sure was over a hundred crumpets (much to the delight of my crumpet-craving Frenchman, which made up for not getting those spa treatments), I didn’t know how the tops could be cooked if you didn’t flip ’em over.

I also heard from the people at Poilâne bakery, the experts, that bread should only be toasted on one side. So if you’re the kind of person that only toasts bread on one side, maybe you don’t need to flip them. But I do, and did.

Eventually, everything came together when I landed on the recipe for crumpets in Bill’s Sydney Food by Bill Granger, owner of Bills restaurant in Sydney, Australia, where I had a cup of coffee that was so good, I started to cry. (Really.) Crumpets aren’t Australian, but neither is coffee, yet they do both well, as I learned when I was in Austalia. The only thing they need to figure out is how to make the flight shorter, so I can go back again.

Making crumpets isn’t difficult but you need to find some rings to bake them in. You can use tart tins or rings, English muffin rings, silicone or metal egg rings, or be thrifty and start saving tuna or cat food tins and use those. (Well-cleaned, of course.) The good news is once you own a set of rings, you’ll be able to have crumpets whenever you want to, whether you have enough labels saved up, or not.


Adapted from Bill's Sydney Food by Bill Granger
I've read somewhere the crumpets aren't supposed to get flipped over. And indeed, the store-bought ones I've come across are browned on top, but don't appear flipped. (So I'm guessing they are blown with hot air to "finish" them in a commercial oven.) I flip mine over.You'll need to have some sort of rings to bake them in. You can save tuna cans and clean them well and use them, use large cookie cutters, metal tart rings (I bought mine at E. Dehillerin in Paris, but
is especially reasonable), or
, which work beautifully.
Course Breakfast
Servings 20 crumpets
  • 1 1/2 cups (355ml) milk, regular or lowfat, at slightly above room temperature (about 110ºF, 43ºC)
  • 1 teaspoon sugar
  • 2 1/4 teaspoons active dry yeast
  • 2 3/4 cup (390g) all-purpose flour
  • 1 teaspoon kosher salt or sea salt
  • 3/4 cup, plus 1 tablespoon (195ml) tepid water
  • 1/2 teaspoon baking soda
  • In the bowl of a stand mixer, mix the tepid milk with the sugar and yeast. Let proof for 10 minutes, or until the yeast starts to bubble.
  • Fit the mixer with the paddle attachment and gradually mix in the flour and salt. Turn the mixer to high speed and beat for 3 minutes. (You can also make this by hand in a large bowl, and beat the mixture vigorously.)
  • Cover the bowl with a kitchen towel and let rise in a warm place until the dough has doubled, about 1 hour.
  • Mix the water and baking soda together and beat them into the dough.
  • Heat a wide skillet over medium heat. Pour some neutral-flavored oil into a small bowl and use a paper towel to wipe the bottom of the pan with oil, and the inside of the crumpet rings or molds. (Mine were 4-in/10cm, but you can use another size.)
  • Place the rings in the pan and fill the molds with batter so they're halfway full. Let the crumpets cook; bubbles will appear on the top while the bottom browns. Cook them long enough so bubbles can form, checking the bottom (and perhaps adjusting the heat) to make sure the undersides of the crumpets aren't getting too dark.
  • When there are bubbles on top and the bottoms are browned, about 4 to 5 minutes, use tongs to remove the rings and flip the crumpets over. (Tip: You can actually remove the rings once the crumpets appear set, so they have a few minutes to cool down before you reuse for the next batch.) Cook the crumpets on the other side until golden brown. If you're like me, you'll probably toast them so they don't need to be very dark. When done, place the crumpets on a cooling rack.
  • Wipe the inside of the crumpet rings clean of any stuck-on bits, wipe the bottom of the pan with a bit of additional oil, and repeat the process, making more crumpets with the remaining batter.


Serving & storage: Crumpets are best served warm, or toasted, with lots of butter and your favorite jam or marmalade. They can be stored at room temperature for 2-3 days, or frozen for up to two months.
Notes: You can use this yeast conversion table if you wish to substitute another type of yeast in this recipe. Check here for tips on <a href="">proofing yeast</a>, and check my post on gluten-free substitutions for tips on gluten-free baking.

*I did more searching and found the name of the original shop in San Francisco: The English Tea Shop and Crumpet Bakery.



    • Laila

    Toasted crumpet with butter and raspberry jam, yum! Thank you David, I will be making these on the weekend.

    • JB

    Sounds good, but for people who maintain a sourdough starter, the recipe on the King Arthur website is super easy and delicious.

      • Meags

      Thanks JB, you read my mind!

      • Oonagh

      Many thanks, JB!

    • Lina

    This is great! Thank you. Crumpets have been on my list for awhile and now I’m going to have a go. I used to get them at a shop in Pike Market when I lived in Seattle and loved them. Also, “crumpet” is just a fabulous word. :)

      • Lora

      I was just going to write about the Crumpet Shop. It’s a favorite stop when we head to the market. My favorite way to have them is with fresh ricotta, honey, and finely chopped walnuts.

        • Connie Rizzo

        Totally agree. That’s how I like those crumpets. I use to work at the Market, across the street from the crumpet shop…..deadly on the waistline.

        • Peter L.

        We visited the Crumpet Shop while on vacation in Seattle and fell in love with it! Still have dreams about the crumpets and tea… hopefully this recipe will help.

      • Emily M.

      Yes! I love The Crumpet Shop at Pike Place too. My favorite thing is to get bags of plain crumpets to go, and freeze some. Unfortunately, they will never sell me more than 2 bags at a time–always wish I could have a stash in the freezer.
      Going to try out your recipe ASAP, David! Thank you!

        • Cindyj

        They no longer sell bags of crumpets

      • T from Seattle

      I live in Pike Place Market and it’s fun to see all the folks who know it and love The Crumpet Shop. David’s recipe looks wonderful. I’ll try it AND I’m glad to have crumpets readily available. Of course crumpets smothered with butter and jam are divine, however, they also make a wonderful lunch served with savory toppings like pesto or ricotta. Thanks for the recipe, David.

    • Taste of France

    The photo of the two mixing bowls and torchon is priceless. Testimony to perseverance.

    • Alice

    I’ve never had a crumpet before but now I’m really curious about them. Forgive my blasphemy, but they do look like squished english muffins…

    Now I know where to turn to when I need a crumpet recipe!

    • Steve L.

    The Crumpet Shoppe on Irving!

      • Ericka

      YES! Thank you. I knew somebody would remember!

    • Susan Blatz

    I used to go to a little downtown crumpet store front when I lived in Seattle,WA., since moving back to Dallas,Texas,(no crumpet shops here!) I’ve been making my own but they just don’t taste as good. Cannot wait to try your recipe this weekend. Thanks

    • Aryss

    I’ve just recently inherited a tub of saf yeast! I’ll have to give these crumpets a go!

    • Darla

    Just wondering, did crumpets come with raisins in them too? We used to eat two kinds of biscuits like this when I was a child, one was plain and one had raisins. The raisins were so soft (they must of been soaked in liquid) and the bread part so yummy. These were my favorite of the two.

      • Ingrid

      Darla, you must mix these up with scones.

      • ::L::

      Darla, you might be thinking Welsh tea cakes.

    • Pascale Beale

    Thank you for posting this David. I grew up on a steading diet of crumpets in London. I love the description of the pools of butter and jam in all the little nooks and crannies. Those are the best bits. We’d have them warmed up or toasted (yes on both sides :)) alongside piping hot, strong cups of tea, than fueled marathon sessions of homework, and would try not to get sticky fingers all over our English essays. Great memories. Now, living in California, it’s a rare treat to munch on one of these. I think I will make some this weekend. Merci!

    • Wendy Werner

    David, Thank you for this. Your recipe testing is a gift to us. I ordered the rings and will make these Sunday. I grew up with an English setter named Crumpet. Looking forward to these with Kotataberry jam.

    • Kathy Watson

    David, have you had any luck making the dough the night before, refrigerating, and then baking the next day (assume you would need to let the dough return to room temperature)?

      • Annie

      Works a treat! I gently warmed the mixing bowl in a sink of warm water to speed it up in the morning before adding the baking soda and water.

    • Robert H.

    Crumpets! Food of the gods! Back in the early 80’s I worked for Williams Sonoma in the old store on Sutter St. we must’ve sold a gazillion sets of crumpet rings. Curiously, my husband despises them but loves English muffins which he eats almost daily. I’ve never quite understood that…..

    • Susan Walter

    Like JB I’ve always used a sourdough starter for crumpets. You are absolutely right – they are so delicious freshly made! Andrew Whitley points out in Bread Matters that crumpets are in fact a very wet ciabatta dough.

    • Tom L

    We had a similar crumpet shop in Seattle on 1st Ave near the Pike Place Market. It too had a tag on the bag that we carefully saved so we could get our free bag of them. Best crumpets we ever had! Thanks for this recipe.

    • Hal

    I inherited an apartment in passy.used to stay that area with friends .any suggestions re that area ?

    • Susan

    Oh boy Howdy! No wonder I cannot lose weight :) These will be great, thanks. AND I made the Salted Chocolate Chunk cookies with tahini and that is probably the real reason I cannot lose wt! You are right, they are THE BEST chocolate cookie to come out of your kitchen~~~
    And then there was the Marzipan Challah and of course I bought the book. Dill bread next!

    • Connie Rizzo

    While I love crumpets, I really love English Muffins. What is the difference in them and do you have a recipe for English Muffins??

      • Linda

      My question as well.

      • David
      David Lebovitz

      I made some a long time ago (like 20 years ago!) but not sure where the recipe was from. I did recently make the gluten-free ones from Bread & Butter which were quite good, and was going to share them on the blog, too, but anticipated a lot of questions about converting them to regular flour and didn’t have time for the testing (and re-testing!)

      • ClaireS

      English Muffin dough is fairly close to bread dough. Once cooked English Muffins should split. Crumpets are also English but crumpet dough is much wetter, like pancake batter. I used to toast mine both sides as a kid before slathering them with butter and Golden Syrup. English Muffin is not a euphemism for messing around but crumpet most definitely is.

        • huw rowlands

        Yhere are of course muffin tops – much in evidence now – and not just on women

    • sharon mumby

    Am I missing something or are they cooked in a pan on the top of the stove, or in the oven, At what temperature..?
    Ive eaten them all my life and LOVE those crisp edges with little pools of butter and squishy with jam…

      • David
      David Lebovitz

      Steps 5 through 8 talk about cooking them on the stovetop, beginning with “Heat a wide skillet over medium heat…” If you don’t see the recipe instructions through those steps, you might just need to refresh the page or your browser.

    • elena

    Thank you very much!
    Something I was waiting for.

    • Alexandra

    Any post called: “Crumpets” is bound to make my day as this one has. Now I want to eat a crumpet and I want to find more reasons to use “crumpet” in a sentence today. ;-)
    At some point I promise I will try and make these crumpets too. Thank you.

      • Oonagh

      Here’s another use for the word, Alexandra…if you refer to someone as “a bit of crumpet”, it means they’re hot. Really.

    • Andrea

    Is there any way to make these whole grain/partially whole grain?

      • Kay

      I have used white wheat flour instead of all purpose flour in many recipes, and it always works beautifully, for pastry, bread, chocolate chip cookies–anything.

    • Freda Cameron

    May I assume that using my flat griddles across two burners of equal BTUs (Thermador 6-burner range) will heat evenly enough to knock out more crumpets in less time?


    • Karen Brown

    In New Zealand the store-bought crumpets are excellent. I like mine done in the toaster (both sides!) until dark and crispy, drenched in butter, and spread with bitter marmalade. I assume you’re aware that “crumpet” or a “tasty bit of crumpet” is slang, in NZ at least, for an attractive woman. Cheers Karen

      • Suzanne

      Hi Karen, when we lived in New Zealand we became quite addicted to crumpets with butter and honey. Quite a treat!

    • Bernadette

    Thank you for this, David. Trying to diet but these look too good. Huzzah for both sides toasted. Even your butter was happy, it looks like a little heart.

    • julia crookston

    What blast from the past. Would pick up a couple in the AM while I waited for the street car! Was it the N Judah? Thank you for another interesting and resonant post.

      • Kit Golson

      It was the N Judah!

      • Kay

      Oh, the N Judah! “Out in the avenues”! Takes me back to my childhood, when my grandmother lived on 15th and Judah.

    • Charlene

    When I lived in England many years ago, I loved crumpets but haven’t had them since I left. Where I live in the US, I haven’t seen them for sale. I’m so excited to have your recipe for them! Thank you! I’m off to Amazon to order rings now.

    • Gail McG

    Thank you, David. I think this is the crumpet recipe I’ve been looking for. I tried one before, but it lacked that bit at the end, where you add a good tot of water and some baking soda. The crumpets were tasty, but it was a sticky business, adjusting the liquid on my own. Good advice about removing the rings as you go; it really speeds things up. It’s unseasonably hot today, here on Cape Cod, but I will try you recipe soon, when it cools off. I’d love to have a stash of these in my freezer for the summer.

    • Kay

    Looking forward to trying these with white whole wheat flour. Thanks, David!

    • Helen Moore-Gillon

    For those who love reading the recipe and looking at the photos, but know that honestly they are not going to make them… hot-foot it to Trader Joes where they sell crumpets ready to go! Toasted, butter, honey… bliss!

    • Poornima

    You are so cute! And we Aussies do love our coffee and crumpets. Love your blog.

    • Karen Schaffer

    Years ago someone called Crabtree & Company made a crumpet mix that was fast, easy, and delicious. It came in a muslin bag and even included paper crumpet rings, in case you didn’t have sturdier ones. You beat the dry ingredients with warm water, let it rise for 15 minutes, and voila! Must have been a fast-acting yeast. I’ve mourned their disappearance and still have the last bag (empty) that I bought, so I will try your recipe as a close substitution.

    Btw, they DID specify to remove the rings and turn the crumpets over for an additional 2 minutes.

    • Kim

    Serendipity. I bought half a dozen crumpets from our local farmers/artisans market last week. Sooooo good and so much better than the commercial product (even though the commercial product is pretty good). I’ve spent the week researching what kind of rings to buy. This weekend might just be crumpet-fest chez nous. Love them with lots of butter and some good strong honey.

    • JoAnn

    My cousin worked at Crown and Crumpet, but it was located at Ghirardelli Square. Yes, it sure was good!

    • Lil

    I lived on 8th Avenue in the Inner Sunset close to The English Crumpet Shop and enjoyed their crumpets often. You could stand inside the door and watch them making them on the flat top. There was also a bakery on the opposite side of Irving that baked great European rye and other rustic breads, it was close to Yancy’s bar. Pasquale’s made a great pizza and Andronico’s was Park and Shop, now it’s a Community Safeway. Now I live near Thorough Bread which is hard to top. We still go back to the Inner Sunset to shop and dine.

    • chez poulet

    Back in the day when I was a college student in Auckland,New Zealand, I used to love eating my crumpets with butter and Marmite! Butter with Manuka honey is a close second.

    • anne gracie

    I’m Australian, grew up on crumpets, and these look wonderful. Try them toasted with butter and good honey –messy but utterly scrumptious.

    • wwaxwork

    The browning of the top should come after they’re made unless you are eating them fresh & hot from the pan.

    Pop ’em in a toaster for a couple of minutes after they’ve cooled, that way you don’t squish all the little air pockets shut. Though like all things this is just my preference. Make ’em how you like ’em.

    For Americans looking for Crumpets I’ve found Whole Foods sells them from time to time & their not too bad.

    • LisaT

    Years ago, my Girl Scout troop invited the wife of the NATO ambassador from England to come and talk to us. We asked about crumpets and she had no idea what we were talking about, she had never heard of them. I am thinking now, she might have been a spy.

    • Victoria

    I just got the Afternoon Tea Book by Michael Smith and his recipe says to turn the crumpets over, so hey if the English do that how can you go wrong….

    • Gavrielle

    Nothing causes more controversy, and reprimands, than tackling foods from another culture.

    You’re so right! I still remember my shock when I was leafing through my Ready For Dessert and came across your Cranzacs. Tampering with the Anzac! Quelle horreur! I’m sure the craisin addition is delicious, by the way, but I’ll never know since as a Kiwi if I tried it they’d take my passport away.

      • David
      David Lebovitz

      Living abroad, I’ve seen so many things tampered with. Recently I posted a picture of a classic Caesar Salad I had in California and someone was irked that there was no chicken on it, and it didn’t have ‘enough vegetables’ – I’ve seen people put chicken on Caesar salad (and a host of other things…) but never saw vegetables of any kind. In Paris, they often serve Salade Niçoise with a spoonful of rice heaped on the plate, and cooked vegetables, though. But I don’t say anything ; )

    • Di

    I am definitely going to try these. As an Aussie expat in the US, I miss my crumpets dripping with butter and honey.
    BTW David, Bill Granger has divine ricotta pancakes too. I make them often.

    • Karen K.

    I’m a three-hour train ride from Paris and I ALWAYS stock up on crumpets at M&S at the Gare de L’Est before I return home! I love them slathered with double cream and strawberry jam. I did invest in some crumpet rings a couple months ago but haven’t tried them yet.

      • David
      David Lebovitz

      Yes, that’s a great last-minute stop at the train station. They have larger stores in Paris where I stock up on muscovado sugar and other baking items, and pick up a package (or two) of crumpets…and cottage cheese. A friend of mine swears by the fresh milk there.

    • Nicole, South Africa

    I wonder what is the difference between crumpets and flapjacks? The flapjacks I make look the same, a little thinner, and aren’t cooked in a ring, usually made with a thickish pancake batter.

      • caroandthegulls

      They really are totally different, flapjacks are oats, sugar and butter, both delicious though!

    • Gabriel

    Is it possible to keep the dough in the fridge overnight?
    Is so should I lower the yeast amount?

      • David
      David Lebovitz

      Yes, you could put the dough in the refrigerator overnight. I don’t think you need to lower the yeast amount, but if you want to try it, let us know how they turn out.

    • Paule Caillat

    j’adore les crumpets. Perhaps I will make them in my small Lyon kitchen

    • Suzanne

    Bonjour David,
    I made crumpets last week for my husband who , recovering from surgery, was craving childhood ( and New Zealand) taste. I search quite a while, finally settling on the Guardian thorough review of crumpets making ( yes that is a serious business!) ( I tried Felicity Cloake’s ultimate recipe, but was not really satisfied. I am looking forward to trying yours ( and Bill Granger’s) tomorrow morning!

    • Gillian

    Weekend plans: made. Thank you for this! I want to test out some sweet and savory toppings for these bad boys.

    • jenna

    The crumpet shop out in the Sunset was my husband’s first job! He was the dishwasher…he has asked for crumpets, I have made english muffins but not the crumpets yet…he will be thrilled.
    Thank you

    • Patsy

    Hmmm… Could I use wide-mouth mason jar rings?

    • kelleyn rothaermel

    I think you could even use the lids from Ball jars don’t you think? I am not a big crumpet fan, but these make me want to make some and give them a try. Maybe fresh ones are the bomb! Have a great weekend David!

    • Carissa

    There is a crumpet cafe in Pike Place Market that has the best crumpets! I had my first crumpet there last year as a 32 year old, I never knew! Now I’m obsessed. I got it with nice big juicy heirloom tomato slice and bubbly melted cheddar. So good! Can’t wait to make these.

    • Audrey | Pardon Your French

    Thank you for posting this recipe David. I find that crumpets are often over-looked (and I am guilty of this too!), but they are so lovely. Toasted crumpets in the morning, with some butter (and/or maple syrup) are just perfect !

    • Martinn Key2paris

    Thanks David. I buy my fresh yeast from Stohrer on rue Montorgueil. Will try your recipe soon.

    • John

    I also like a strong cheese such as cheddar as a topping (with butter of course)

    • Chris J

    I recall this place as well; ex attorney who opened the place on Clement street around 5th or 6th avenue. Closed and he said he was moving to Seattle. Maybe sometime late 80s? Early 90s. Will try this recipe!

    • Gilly

    It might be interesting to know that you can use the crumpet recipe without the supporting rings to make a ‘pikelet’. This gives a much more free-form and thinner version of the crumpet, while still having the same characteristics and holes to soak up all that lovely butter.

    • ron shapley

    Just English Muffins under an assumed name ??

      • caroandthegulls

      not at all!!! totally different and delicious beast!

    • witloof

    I remember eating {rejecting, actually} many oddly doughy and undercooked scones and pastries in England. At first I thought it was a mistake but after several nice teashops served me baked goods that my American palate informed me were stodgy, dense, bitte, and frankly inedible, I had to come to the conclusion that the British prefer them that way.

    Maybe that’s why they only toast the crumpets on one side?

    • Tracey

    Sitting here with our pile of warm crumpets and so very happy! Thank you for this great recipe…

    • Gabriel

    1 1/2 cups milk should be 355 grams not 455

    • Catriona

    If you’re cooking on an Aga, simply shut the lid over the crumpets while they’re cooking on the simmering ring, and they’ll brown beautifully on the top! Aga saves the day, again. ;)

    • Angela

    I made crumpets a few weeks ago actually and I’ve never heard that you aren’t supposed to toast them on both sides. I certainly do and I don’t know how else you’d cook them.

    These look great, the best way to serve them in my opinion is with butter and lots of marmite, or some good jam.

    • Pamela (BrooklynFarmGirl)

    Looks delicious!

    • RK


    The crumpets look lovely and I will try to make them. I like you suggestion about using tuna cans; however, are they still safe to use at baking temperature of 150C and above ?

      • David
      David Lebovitz

      I used to use unlined ones when I worked as a pastry chef so don’t know about the current ones. What you might want to do is find out what your tins are coated with (which likely varies depending on what was in them, as well as what country you are in) and cross-reference that with a trusted website or information elsewhere, that provides guidelines for the right temperatures they can be heated up to, and use that as a reference for whether it’s a good idea to use the ones you have. Alternately, it might just be easier to invest in a set of the regular metal ones, the French tart rings. (Shown in the photo, in the post.) They work really well.

    • Alessandra

    There’s a little upside-down butter heart melting on a crumpet in one of the photos. It made my day. Thank you.

    • Yolande

    Bonjour David,
    I discovered crumpets while living in San Francisco in the late 70’s, they were sold at Petrini’s on Masonic. Now, I’m back home in Paris and get my crumpets from Monop’. They changed their recipe recently. I have crumpets rings sitting in my kitchen for at least 10 years plus a couple of recipes on my fridge but always found cheap excuses for not trying them. Your recipe looks different and promise promise, I’ll give it a try and keep you posted. Merci David

    • Gabriel

    Reporting back – I made one batch baking the first half immediately and the second half the next day after leaving it in the fridge.

    Both were good, but when baking after leaving dough overnight in the fridge I saw much less bubbles in the crumpets (didn’t affect flavor)

    • Carol

    I got up early this morning and made the crumpets from your recipe and we had a lovely breakfast. Thank you!
    Elizabeth David’s English Bread and Yeast Cookery (Penguin, 1977) has a very interesting and informative chapter on Crumpets and Muffins, with recipes going back to 1747.

    • Judi Suttles

    Made these and they were great! I love crumpets and these are soooo much better than store bought.

    • Jen

    I used wide mouth canning jar lids with great success, just be sure to oil the insides (or hit them with cooking spray) or the crumpets will stick to the threads. I cooked them on lowish heat until the tops looked dry, which meant not having to flip them over, and sealing up all the pretty little holes. Lightly toasted, slathered in salted butter, a dollop of orange marmalade and a tiny dab of clementine jam made for the perfect bite!

    • Joyce Stivers

    Just finished breakfast of fresh, hot crumpets and rich dark roasted cafe au lait. Crumpets are a “sticky business!” I needed to take liberties with the addition of the baking soda water mix to get a very thick batter rather than a mix that was close to a loose bread dough. I would need to add even more water to approach a thick pancake batter consistency. This is my first crumpet attempt. What is the correct consistency for the batter/dough. I live in the Colorado mountains. Do I need to reduce the flour?

    Great flavor! Swimming in good Irish Butter with raspberry jam. Thanks for the recipe. Will definitely give them another go.

      • David
      David Lebovitz

      High-altitudes require some adjustments to baking recipes. Unfortunately, that’s not my area of specialty, but yes, the batter should be the consistency of thick pancake batter – dense but pourable, although not too liquidy.

    • Alissa

    We just went to The Crumpet Shop in Seattle for the first time yesterday. We had never had crumpets before… they were amazing! Today we made this recipe and they turned out great! The biggest difference I think between these and the Seattle ones is the ones from Seattle seemed a bit cakey-er. Anyone have any tips on how to get them to turn out this way? The flavor of this recipe is awesome though. We fried them on the griddle, mostly just on one side, then flipped them for just a moment. Topped with cream cheese, egg and ham, mmhmm!

    • Ulrike

    Do you make sourdough bread? I’m my search for a crumpet recipe that actually tasted and had texture like crumpets (as opposed to like English muffins) I found this one and now I use it all the time – it’s a great way to use up leftover starter that’s been sitting in the fridge!
    I ended up buying crumpet rings online because I couldn’t find them in stores, but my daughter prefers mini ones made using egg rings anyway.
    Your recipe looks pretty good though, I’m off dairy right now because my baby is reacting to it via my milk but once I can have it again I’ll give this a go :)

    • Ulrike

    Also, the tops cook if you cover the frying pan with a big lid! The shop bought crumpets seem to be cooked on one side only, but then when you toast them they get cooked on the other side anyway so I guess it doesn’t matter to flip them and cook both sides really.


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