Rupert started eating crumpets at nursery and seemed to be a big fan, so being an overly indulgent mother, I decided to give them a go at home. To my great surprise, they were so easy to make, rather similar to pancakes in many respects and extremely versatile.
I am now a full crumpet convert, they are a delicious snack for the whole family (they make the perfect 4 pm Le Gouter snack), freeze like a dream and are also a great base for savoury dishes too.
I love this recipe as it has plenty of pause points – perfect for when you are cooking on the hoof, anticipating your little person needing you at any minute.
Serves: 20 Baby Crumpets Prep time: 10 mins (plus 15mins to rest batter) Cooking time: 6 mins per batch of 4 crumpets Stage-appropriate: If they can eat bread, they can eat these Freezer friendly: Yes Little person involvement: Yes, when making the batter. Rupert at 13 months loves adding the measured ingredients and seeing what’s going on in the mixer.
400 ml of milk
1 tablespoon of dried yeast
1 teaspoon of castor sugar
300 g of strong white flour
half a teaspoon of bicarbonate of soda
A teaspoon of salt
5 cm backing/egg rings (you can use larger size rings and then cut them up, but this is the perfect baby crumpet, or fist full size, for a little person)
Prepare the batter The batter can be made a couple of days in advance with the final cooking stage being done at a later time. The batter will last in the fridge for around 48hrs.
Also, this stage is perfect for little people involvement – get them tipping the ingredients into bowls and point out the chemical reaction that is happening as the ingredients prove (this could be your little persons first science lesson).
Gently warm the milk on a low heat. In a separate bowl dissolve the yeast and sugar in the warm milk and 100 ml of tepid water, I use a whisk to help to mix everything together. Leave in a warm place for 15 mins.
Sift the flour, bicarbonate of soda and a teaspoon of salt in a large bowl. Make a well in the center and pour in the milk mixture.
Combine all the ingredients, you can use a hand whisk, however, I tend to use my Kitchen Aid starting on a low speed and then increasing to make sure that everything is combined.
Cover the bowl with a damp tea cloth and set aside for 45 minutes in a warm place, you should start to see a small number of bubbles forming on the top of the mixture.
At this point, you can pause the process by refrigerating the batter or you can move onto cooking the crumpets.
Cooking the crumpets
Put some oil into the pan and gently warm it, use a piece of kitchen paper to rub the oil around the base of the pan and then rub the inside of your baking rings.
Placed the baking rings into the pan and then ladle in about 4 tablespoons of butter (you can use less or more depending on the size of your rings and how thick you want to be).
Cook the mix for around five minutes, you should start to see bubbles appearing on the surface, once the bubbles have burst, leaving little holes, use tongues to carefully lift off the rings and flip over the crumpets, cook for one minute on the other side.
You can repeat this process until you’ve used up all of the batter.
At this stage you can freeze the crumpets, defrosting and toasting them as needed. Or if you are using them immediately, then you can either eat them while warm or for the very best results finish them off by lightly toasting them. Serve with butter.