Butter Pecan Crumpets Recipes

CRUMPETS

Steps:

• In a small saucepan, heat the milk until lukewarm. Combine the milk, flour, water, butter, honey, yeast, baking powder and salt in the bowl of a stand mixer. Using the dough hook attachment, mix on high speed until completely blended and a soft dough has formed, 2 minutes. Remove the bowl, cover with a clean cloth or plastic wrap and put in a warm spot until risen and bubbly, about 1 hour.
• Lightly spray a cast-iron or nonstick skillet or griddle with nonstick spray and heat over medium heat, about 5 minutes. Spray the metal rings well with non-stick spray and place them in the pan or on the griddle. Fill each ring with a scant 1/4 cup of the batter.
• Cook until the crumpets are set and the bottoms are lightly golden brown, 3 to 5 minutes.
• Carefully remove the rings, flip the crumpets and cook until completely cooked through and the bottoms are lightly golden brown, 3 to 5 minutes longer. While they are cooking, wash and spray the rings with nonstick spray for the next batch.
• Butter the tops with the Whipped Butter and spread with the Orange-Blueberry Marmalade. Or split the crumpets and toast (like you would an English muffin), and spread with the Whipped Butter and Orange-Blueberry Marmalade.
• Combine the cream and salt in the bowl of a stand mixer. Using the whip attachment, whip on high speed until the cream is light and fluffy and turns to butter. Using a rubber spatula, scrape the butter into a bowl and chill for 15 minutes before serving.
• Using a vegetable peeler, remove the zest of the oranges and lemons. Cut the zest pieces into thin slices, then finely chop or grind and set aside.
• Peel the remaining white part of the peel from the fruit and discard. Chop the fruit pulp, reserving any juice and set aside.
• Place the zest and 1 1/2 cups water in a medium saucepan over high heat and bring to a boil. Reduce the heat, cover and simmer for 20 minutes, stirring occasionally. Add the reserved fruit pulp and juice, cover and simmer on low heat for an additional 7 minutes. Add the blueberries and simmer for 3 more minutes.
• Stir the sugar into the fruit in the saucepan. Bring the mixture to a full rolling boil and cook exactly 1 minute, stirring constantly. Stir in the pectin. Remove from the heat and skim off any foam with metal spoon.
• Serve at room temperature.

TRADITIONAL ENGLISH CRUMPETS

Steps:

• Gather the ingredients.
• Warm the milk in a saucepan. Make sure that it is warm but not boiling. Otherwise, it will kill the yeast.
• Skim any film off of the top.
• Whisk together the warmed milk, flour , sugar, and yeast in a large bowl.
• Once combined, add half the water and beat into the batter.
• Continue to add more water until the batter is thick and smooth. Stop adding water once it reaches the consistency of thick cream.
• Cover with plastic wrap and leave in a warm, draft-free place until doubled in size and foaming. This should take about 1 hour but can take up to 2 hours (keep an eye on it).
• Whisk the salt and baking powder into the batter.
• Heat a large heavy-duty non-stick skillet over medium to medium-high heat until hot but not smoking.
• Moisten a paper towel with a little oil (alternatively, use cooking spray) and carefully grease the base of the pan and crumpet (or pastry) rings measuring approximately 3 inches wide by 1/2 inch tall.
• Place 1 ring on the heated pan and pour in enough batter to fill just below the top of the ring, about 1/4 cup.
• Cook for 5 minutes, until there are many tiny holes on the surface and the crumpet is setting around the edges.
• Flip the crumpet over (in the ring) and cook until the crumpet is light brown and cooked through, about 3 minutes more.
• Adjust the temperature as needed. Repeat with the remaining batter, greasing the pan in between each batch.
• Rest the crumpets on a wire rack until cool.
• To reheat, place crumpets in a toaster or directly on the center rack in a 350 F oven for about 5 minutes before serving.
• Serve with lots of butter and jam .

HOMEMADE PECAN BUTTER

Steps:

• Pour the pecans into a large skillet and toast, stirring often, over medium heat until fragrant (don't let them burn!). This will take about 4 to 8 minutes.
• Pour the toasted pecans into a food processor or high-speed blender and let them cool for several minutes. Then blend the pecans, pausing to scrape down the sides with a spatula often. The mixture will be crumbly at first, but will eventually blend into super-creamy goodness. Be careful not to let the mixture get too hot, which seems to cause oil separation. You might have to stop and let the mixture/machine cool down for a bit just to be safe. The amount of blending time required really depends on your machine-my old food processor took ten to fifteen minutes to turn the pecans into pecan butter, but my fancy Blendtec and Vitamix blenders can turn it into butter in a minute or two.
• Add a pinch of sea salt and a dash of cinnamon (if using). Blend again, taste, and add more salt or cinnamon if needed.
• Pour into a small jar, seal it with a lid, and store it in the refrigerator for good measure. This pecan butter will keep well, refrigerated, for up to 1 month or so-obviously, don't eat it if you see or smell any signs that it has gone bad.

BUTTERMILK CRUMPETS

Steps:

• In a microwave-safe bowl, heat buttermilk and 1/2 cup milk to about 100 degrees F (37 degrees C). Sprinkle yeast and sugar over milk mixture, stirring once. Let stand until yeast softens and begins to form a creamy foam, about 10 minutes.
• Combine flour and salt in a large bowl. Add yeast mixture and stir to combine, forming a soft dough. Cover and place in a warm place for 40 minutes or until doubled in size.
• Combine remaining 1/2 cup milk and baking soda in a small bowl. Stir mixture into dough until incorporated. Cover and leave for 30 minutes in a warm place.
• Heat a cast iron pan or griddle over low heat. Spray metal crumpet rings and place into middle of frying pan. Fill each ring with 1/2 cup of crumpet mixture. Cook for 4 or 5 minutes until bubbles appear and the edges are starting to set. Remove from ring and cook the top for 2 minutes or until lightly browned. Cool on a wire rack.

BUTTER PECAN CRUMPETS

Steps:

• In a large bowl, whisk together the flour, sugar and salt to combine.
• Combine the milk and 1/2 cup warm water (about 100 degrees F) in a bowl and sprinkle with the yeast. Once the yeast starts to bubble, after 3 to 5 minutes, pour the liquid into the dry ingredients and stir with a wooden spoon to combine. The batter will be thick. Cover the bowl with plastic wrap and let it rise in a warm place for 30 minutes. The mixture will rise slightly and some bubbles will form on top.
• Stir the baking soda and 1/4 cup warm water (about 100 degrees F) into the batter. Cover back up and let rest until doubled in size, another 30 minutes. Spoon the mixture into a large liquid measuring cup with a pouring spout for ease of pouring into the crumpet molds.
• Put a cast-iron skillet over low to medium-low heat and spray with the cooking spray. Spray four 3-by-1-inch ring molds with the cooking spray and place in the hot skillet. Fill each ring half full with batter (the batter should spread inside the rings; if not, add another 1/4 cup water and stir well to thin it). Wait for bubbles to start to form, then top with some pecans and sprinkle with sugar. The bubbles will help keep the pecans and sugar from sinking to the bottom of the crumpets. Cook until golden on the bottom, 6 to 8 minutes. Remove the rings, flip and cook another 1 to 2 minutes, just to cook the other side. Repeat with the remaining batter.
• Serve with apricot jam and butter.

MAPLE-PECAN CRUMPET BREAD AND BUTTER PUDDING

Steps:

• Put the eggs, yolk and caster sugar in a bowl and whisk. Add the milk, cream, vanilla and maple syrup and whisk until smooth, then sieve the mixture into a jug.
• Lay out the crumpets and spread the butter over the holey sides, then halve them diagonally to get 20 pieces. Butter a 2-litre baking dish, then arrange the crumpets haphazardly, scattering over the sultanas and pecans as you go. Pour over the custard and leave to soak for 30 minutes while you heat the oven to 170C/fan 150C/gas 3.
• Bake for 50-55 minutes, or until the top is golden and the custard is gently set. Drizzle over some more maple syrup to serve.