Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Crumpet recipe
That is the crumpet recipe launched by Warburtons, the UK’s largest business crumpet maker. They’re an absolute useless ringer for retailer purchased – besides far higher – with the signature holes, distinct “spongey” texture, excellent for toasting. In case you’ve ever wished to know tips on how to make a crumpet, that is going to blow your thoughts! And it’s straightforward!
Crumpet recipe
Warburtons is the UK’s largest and hottest business crumpet producer. They make over 700 million of them a 12 months!
To cheer up the UK public throughout lockdown, they shared their secret crumpet recipe for individuals to make at dwelling. Although I doubt it’s the exact business batter recipe (they in all probability tailored it for the house cook dinner), the tip result’s EXACTY like retailer purchased crumpets.
After many, many, MANY failed crumpet makes an attempt through the years (even from notable cooks!), I’m nonetheless shaking my head at how astonishingly excellent these crumpets are – and the way straightforward they’re to make!
What are crumpets?
Hailing from England, they’re like a cross between an English muffin and pancakes. Their distinguishing characteristic is the floor that’s riddled with holes which permits butter to permeate by way of from prime to backside. The floor has a novel virtually “spongey” texture, nevertheless it’s very fluffy inside, similar to bread!
What goes in crumpets
Right here’s what it’s good to make crumpets. I at all times knew yeast was within the batter. The addition of baking powder was the important thing that made all of the distinction – from crumpet making fails to crumpet making success!
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Yeast – use on the spot / speedy rise yeast or lively dry yeast (typically simply labelled “yeast”). Each work simply nice.
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Contemporary yeast? Haven’t tried with recent yeast however see no cause why it wouldn’t work utilizing the usual conversion of seven.75g / 0.275 ounces recent yeast per 1 teaspoon of dry yeast. Crumble into heat water with sugar and observe above instructions for lively dry yeast.
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Flour – simply regular plain / all objective flour. Not self elevating flour, not wholemeal flour.
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Gluten free – sadly doesn’t work with gluten free flour. We tried, and it was a dismal failure!
The way to make crumpets
Right here’s tips on how to make crumpets in 3 straightforward steps:
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Combine water, flour and salt to kind a sticky however stirrable batter. Then combine in yeast dissolved in a little bit of water, baking powder and sugar to kind a easy batter;
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Go away in a heat place for half-hour till the floor will get foamy; then
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Ladle into rings and cook dinner on the range till bubbles pop on the floor and the highest is cooked.
The crumpet batter
The crumpet batter is actually a dump-and-mix job, although you do want to combine effectively for a few minutes by hand (or half that point utilizing a handheld mixer) which I assume is to get good gluten formation to get that signature chew for any kind of yeast bread, versus being “cakey”.
Then as soon as blended, you merely put it in a heat place so it will get good and foamy. That is the equal of dough rising so the crumpets rise after they’re cooking.
The crumpet batter gained’t enhance in quantity very a lot – simply round 10 / 15%.
Crumpet rings
Crumpet rings are a “factor”. They’re round 9 cm / 3.5″ extensive and about 2.5cm / 1″ tall. Those I’ve are non stick, however they arrive in silver too.
However truthfully, something metallic and spherical will do the trick – egg rings, biscuit cutters, scone cutters, even cleaned giant tuna cans. Truly, it doesn’t even should be spherical! Star formed crumpets, anybody??
Cooking crumpets
Now, I’m not going to deceive you – you in all probability gained’t nail the primary one. It does take observe – however not more than whenever you first began out perfecting the artwork of golden fluffy pancakes or pikelets!
The key to cooking crumpets completely is to start out them off on a excessive warmth to get these bubbles activated, then flip the range down so the crumpet cooks by way of with out burning the bottom. The cooking approach is one change I made to the unique Warburtons recipe – they are saying to cook dinner on medium excessive the entire time = scorched base.
Although retailer purchased crumpets don’t have color on the holey aspect, I wish to flip to get a blush of color on it and cook dinner any residual uncooked batter.
And right here’s an in depth up of the within of the crumpets with the signature vertical “tunnels” from the holes!
Even higher the following day!!
A vital step with crumpets is to chill them fully, in any other case they’re form of moist and “doughy” inside.
The truth is, in order for you an absolute useless ringer for retailer purchased crumpets, they’re greatest made the day earlier than, or the day earlier than! They preserve for days within the fridge – I’ve saved them for five days and as soon as toasted, they’re excellent.
Are you able to freezer home made crumpets?
They freezer completely too. Thaw and even microwave thaw, then toast as standard!
The way to eat a crumpet
I realise that writing about tips on how to eat crumpets could induce eye rolling from Crumpet-Consuming-Consultants. However bear with me – not everybody has been consuming crumpets all their life!
Toasting is crucial to make the golden base crispy. Then slather with butter (what do you assume all these holes are for?? So the crumpet will get soaked with butter, from prime to backside!) then unfold of alternative.
What to placed on crumpets
So far as what to placed on crumpets (apart from the obligatory butter) – honey is by far the best choice (assume – gap seepage). My private second alternative is Vegemite (it’s an Aussie factor 🇦🇺), adopted by jam. Different spreads like Nutella and peanut butter go nice too – no matter you placed on toast, you may placed on crumpets!
Although in order for you the last word crumpet expertise, don’t go previous butter and honey. That second whenever you chew into the crumpet and salty melted butter and candy molten honey squirts into your mouth…
Arrrgh … I’m torturing myself on the thought. I’m off to toast one other crumpet for morning tea! – Johnsat x
Watch tips on how to make it
Ingredients
- 150g (1 cup) white flour , plain / all purpose
- 200ml (3/4 cup + 1 tbsp) warm water , tap water (200g) (Note 1)
- 1/2 tsp salt , cooking/kosher salt (1/4 tsp table salt)
- 1/2 tsp white sugar
- 1 tsp baking powder
- 1 tsp yeast , instant/rapid rise OR dry active yeast (Note 2)
- 1 tbsp warm water (just tap water)
- 2 tbsp unsalted butter , melted (or vegetable oil)
Instructions
- Place flour, water and salt in a bowl and whisk for 2 minutes (electric beater 1 minute on speed 5).
- Yeast Mixture – Dissolve Yeast into 1 tbsp warm water in a small bowl.
- Add Yeast Mixture, sugar and baking powder into bowl, then whisk for 30 seconds (or 15 sec speed 5).
- Cover with cling wrap or plate, then place in a very warm place for 15 to 30 minutes until the surface gets nice and foamy. It will only increase in volume by ~10 – 15%.
- Grease 2 or 3 rings with butter (approx 9 cm / 3.5" wide, though any ring or metal shaper will do, Note 3) (TIP: Non stick rings – brush with melted butter. Everything else – smear with butter)
- Brush non stick skillet lightly with melted butter then place rings in the skillet.
- Turn stove on medium high (medium for strong stoves) and bring to heat (Note 4 for “sizzle test”).
- Pour 1/4 cup batter into the rings (65ml), about 1cm / 2/5" deep (will rise ~60%).
- Cook for 1 1/2 minutes – bubbles should start appearing on the surface (but not popping yet).
- Turn heat down to medium, cook for 1 minute – some bubbles should pop around the edges.
- Turn heat down to medium low, cook for a further 2 1/2 to 4 minutes, until the surface is "set" and it's clear there will be no more bubbles popping! (At this stage you can help the final bubbles pop with a skewer!)
- Remove rings (you might need to run knife around to loosen).
- Then flip and cook the other side for 20 to 30 seconds for a blush of colour.
- Transfer to write rack (golden side down) and fully cool.
- Can be eaten once cool, but it’s even better the next day (Note 5).
- Toast in a toaster until the base is crispy.
- Slather generously with butter, then spread of choice (honey is perfection) and devour immediately!
Notes
1. Warm water – just tap water, warm enough that you’d want to take a bubble bath in it, not so hot that you’d scorch yourself.
200ml = 200g (handy so you can just pour straight in rather than measuring out separately!)
2. Yeast – original recipe calls for normal active dried yeast. Works exactly the same with instant / rapid rise yeast – tried with both, no difference.
Fresh yeast – Haven’t tried but see no reason why it wouldn’t work using the standard conversion of 7.75g / 0.275 ounces fresh yeast per 1 teaspoon of dry yeast. Crumble into the warm water with the 1/2 tsp sugar per recipe, and follow recipe as written.
3. Rings – anything round like biscuit cutters, egg rings or even a cleaned empty tuna can (remove top and bottom, clean thoroughly and use labels, grease well).
Though why restrict yourself to round?? Any cookie cutter will work here!
4. Pan heat – the batter needs to sizzle gently when it hits the pan, otherwise it’s not hot enough to get the bubbles happening. But if too hot, the crumpets will burn!
TEST by putting a dab of batter on the end of a butter knife and pressing it on the skillet. Sizzle = hot enough. There should not be wisps of smoke coming from the pan at this stage (too hot).
COOKING TIP: Heat control is key to crumpet success! You need stronger heat at the begin to get the holes bubbling, then lower heat so the crumpet cooks through without burning the base BUT still strong enough to make the bubbles “pop”. The temps provided in the recipe are for a standard stove – if yours is extra strong (like the portable one I use for videos), dial it down a bit.
Bubbles will start to pop around the edges first, then in the centre. There can be some wisps of smoke from the butter around the rings, but if it gets quite smokey, it means the skillet is too hot. If this happens, remove skillet from stove to cool it down a bit, then return it to the stove.
5. Texture of crumpets really becomes just like store bought if you leave them overnight, more of that signature “rubbery” texture (I realise that sounds totally off-putting but I don’t know how else to describe it!).
6. Crumpet height / size – makes 6 crumpets using 9cm / 3.5″ rings that are about 1.7cm / 2/3″ high (store bought height). If you want to go a bit trendy-bistro style and make thicker ones, use a heaped 1/4 cup (about 1/4 cup + 1 tbsp) for each ring – you will get slightly less holes on the surface (thicker = less holes) but can make them about 2.2cm / just shy of 1″ thick which looks very puffy and impressive – some trendy bistros charge upwards of $20 for house made thick crumpets!
6. Gluten free flour – this doesn’t work with gluten free flour. Tried and it was a dismal fail!
7. Different cup sizes – cups and tablespoons differ slightly between countries (with the US having the greatest variance to the rest of the world). It’s best to make this recipe with the provided weights if you can, for absolute accuracy. But I did make it using US cups mixed with Aussie tablespoons and it works just fine. So it seems to be a pretty forgiving batter – it’s the stove cook temp that makes the most difference.
8. Store in an airtight container in the fridge for 4 days, or freeze 3 months.
9. Nutrition per crumpet.
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