Image via Wikipedia
I make these the other morning and had them lightly toasted with homemade lemon curd. They were delicious. Here’s the recipe:
- 15 grams compressed yeast OR 1 packet (approx 7 grams) active yeast OR 7 grams (a tablespoon) of surebake yeast
- 15 grams melted butter
- 1 tsp sugar
- 550 ml warm milk
- pinch of salt
- 450 grams plain flour
Warm your milk in the microwave until tepid (not too hot or you’ll kill the yeast)
If using compressed yeast, pop your yeast and sugar into a mixing bowl and beat on high until creamy. Add warm milk to bowl. Mix until yeast begins to float.
If using active or surebake yeast, pour your warm milk and sugar into the mixing bowl and give it a whirl til combined. Sprinkle yeast over the milk and let “bloom” for about 5 minutes.
Add melted butter and salt.
Start adding sifted flour a large tablespoon at a time until the mixture resembles thick paint consistency. Add a little more or less flour until you get a reasonably thick batter.
Cover and put in a warm place until it bubbles – about an hour.
Pop it in the fridge for about 30-45 mins to firm up.
Drop spoonfuls of mixture into a greased medium heat pan. The bottom should go golden and the top will bubble, then crater, then dry. I like to wait until it’s almost dry before flipping over – about 4-5 mins.
This makes a lot of mixture. You can make the crumpets without flipping over but until the top is dry, then freeze in an airtight bag.
When required, just defrost and pop into the toaster.
Just like a bought one 
[Edited to add alternatives to compressed yeast]
Related articles
- The Crumpet Shop, Seattle, WA (cowtalesbyacowgirlcook.com)
- Yeasted Blueberry Buckwheat Waffles (callmechef.wordpress.com)
- Breakfast crumpets (lacer.wordpress.com)
