You can find the recipe here:: http://allrecipes.com/recipe/crumpets/
- 1 (.25 ounce) package active dry yeast
- 1/4 cup warm water (105 degrees to 115 degrees)
- 1 teaspoon sugar
- 1/3 cup warm milk (110 to 115 degrees F)
- 4 tablespoons butter or margarine, melted, divided
- 1 egg
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- In a mixing bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add the milk, 1 tablespoon butter and egg; mix well. Add flour and salt; beat until smooth.
Cover and let rise in a warm place until doubled, about 45 minutes.
Brush griddle and 3-in. metal rings or open-topped metal cookie cutters with remaining butter. Place rings on griddle; heat over low heat. Pour 3 tablespoons of batter into each ring. Cook for 7 minutes or until bubbles begin to pop and the top appears dry.
Remove rings. Turn crumpets; cook 1-2 minutes longer or until the second side is golden brown.
Serve warm or let cool on a wire rack and toast before serving.
**When grocery shopping at Defalco's, we saw the brand of Ricotta cheese that the Seattle crumpet shop used. We also bought the preserves that the crumpet shop used when we were in Seattle. This is what is used in the picture below**
SOOOOOO delish! Enjoy :)