Chocolate Crumpets Recipes

CRUMPETS

Steps:

• In the bowl of a stand mixer, combine the milk, sugar and yeast. Let them sit until the yeast starts to bubble, about 5 minutes.
• Add the flour and salt to the yeast mixture and beat on medium-high speed for 3 minutes, or until the batter is smooth and it stretches when you lift out the beater. Remove the bowl from the mixer and cover tightly with plastic wrap. Place in a warm, draft-free area until the mixture has doubled in size and is bubbly on top, about 1 hour.
• In a small bowl, stir together the water and baking soda. Stir this mixture into the batter, then set aside for 30 minutes.
• Heat a large skillet over medium low heat. Spray the surface lightly with nonstick cooking spray, and spray 4- 2 1/2 -inch crumpet molds. Place the molds in the skillet. Add 1 1/2 tablespoons of the batter to the center of each mold and then cook until the bottoms are a deep golden brown and air bubbles have formed on the top, about 9 minutes. Use a pair of tongs to remove the molds, then turn the crumpets over to cook on the second side for about a minute.
• Remove the crumpets to a plate or serving platter, then repeat until you have used all of the batter. Serve warm.

CLASSIC CRUMPETS

Steps:

• Gently warm the milk. In a bowl, dissolve the yeast and sugar in the warm milk and 100ml of tepid water. Leave in a warm place for 15 minutes, or until frothy.
• Sift the flour, bicarbonate of soda and 1 teaspoon of fine sea salt into a large bowl. Make a well in the centre and pour in the yeast mixture.
• Whisk from the centre outwards until the consistency of double cream - this will take a few minutes. Add a splash more water, if needed.
• Cover with a damp tea towel and set aside for 45 minutes or until little bubbles form on the surface.
• For the butter, pour the cream into a freestanding mixer. Whisk on high for 5 to 10 minutes, or until the cream splits into solids and liquid.
• Drain through a sieve, discard the liquid, then rinse the solids thoroughly with cold water. Place in muslin and squeeze out any excess liquid. Mix ½ a teaspoon of sea salt through and wrap in greaseproof paper.
• Grease four 10cm egg rings with vegetable oil. Wipe a little oil around a large frying pan or iron skillet and place over a medium-high heat.
• Arrange the rings in the frying pan and, once hot, spoon 4 tablespoons of the batter into each ring. Cook for 5 minutes, or until little bubbles appear on the surface.
• Once the bubbles have burst, leaving little holes, use tongs to carefully lift off the rings and flip over the crumpets, then cook for 1 minute on the other side. Re-grease and reheat the rings and pan before cooking the next batch.
• Serve the crumpets warm, with a slather of butter. If making them in advance, just toast lightly on both sides when you come to serve them.

CRUMPETS

Steps:

• Dissolve yeast and sugar in 1 cup of warm water. Let stand until foamy, about 10 minutes.
• Meanwhile, mix flour, milk powder, and salt together in a large bowl. Make a well in the middle. Add the yeast mixture and remaining 1 3/4 cups warm water. Mix well with a wooden spoon until dough is the consistency of cake or waffle batter. Cover with plastic wrap and let stand in a warm spot until bubbly, about 1 hour.
• Combine 2 tablespoons water and baking soda in a small bowl. Mix into the batter. Let stand for 15 minutes.
• Heat a cast iron griddle or nonstick pan over medium heat. Lightly grease the griddle and inside of the crumpet rings with cooking spray. Arrange the rings on the griddle.
• Fill crumpet rings 2/3 of the way with batter. Cook until tops are covered in bubbles and starting to look dry, 5 to 8 minutes. Carefully lift up crumpet rings, flip the crumpets, and cook until second side is lightly browned, 1 to 2 minutes. Turn heat down if crumpet is overly dark or still raw in the middle.

CHOCOLATE CRUMPETS

Steps:

• Heat 300ml of the milk in a pan until it just starts to bubble around the edges, then leave it to cool until it is tepid.
• Measure out the flour and then put 3 tbsp back into the bag. Add the cocoa, yeast and sugar and then stir the milk in, a little at a time, until you have made a smooth batter. Cover and leave to rise in a warm place for 1hr-1hr 30 mins or until doubled in size and very bubbly. Stir in a little more milk if the batter is very thick, if it is too thick the bubbles won't rise to the surface as well.
• When risen, add the remaining 50ml milk to the batter to let it down a little, then heat the grill to high. Lightly oil the insides of 4 x 9cm metal crumpet rings or metal cooks' rings. Heat a large non-stick frying pan or griddle pan over a low-medium heat, add 1 tbsp oil and put the rings in the pan. Spoon the batter into the rings until they are half full. Let the crumpets cook slowly for about 10 mins or until the mixture has set and the bubbles on top have all popped. Lift the rings away carefully. Repeat with the remaining mixture.
• If you now want to grill your crumpets, transfer your pan (if it has a heatproof handle) to the grill and cook until the tops are golden brown. If your pan doesn't have a heatproof handle, transfer the crumpets to a baking sheet and grill them on that instead. Can be made up to a day ahead or frozen until ready to grill and serve.

CRUMPETS

Steps:

• In the bowl of a stand mixer, mix the tepid milk with the sugar and yeast. Let proof for 10 minutes, or until the yeast starts to bubble.
• Fit the mixer with the paddle attachment and gradually mix in the flour and salt. Turn the mixer to high speed and beat for 3 minutes. (You can also make this by hand in a large bowl, and beat the mixture vigorously.)
• Cover the bowl with a kitchen towel and let rise in a warm place until the dough has doubled, about 1 hour.
• Mix the water and baking soda together and beat them into the dough.
• Heat a wide skillet over medium heat. Pour some neutral-flavored oil into a small bowl and use a paper towel to wipe the bottom of the pan with oil, and the inside of the crumpet rings or molds. (Mine were 4-in/10cm, but you can use another size.)
• Place the rings in the pan and fill the molds with batter so they're halfway full. Let the crumpets cook; bubbles will appear on the top while the bottom browns. Cook them long enough so bubbles can form, checking the bottom (and perhaps adjusting the heat) to make sure the undersides of the crumpets aren't getting too dark.
• When there are bubbles on top and the bottoms are browned, about 4 to 5 minutes, use tongs to remove the rings and flip the crumpets over. (Tip: You can actually remove the rings once the crumpets appear set, so they have a few minutes to cool down before you reuse for the next batch.) Cook the crumpets on the other side until golden brown. If you're like me, you'll probably toast them so they don't need to be very dark. When done, place the crumpets on a cooling rack.
• Wipe the inside of the crumpet rings clean of any stuck-on bits, wipe the bottom of the pan with a bit of additional oil, and repeat the process, making more crumpets with the remaining batter.

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 .

GERMAN CHOCOLATE CRUMPETS WITH SWEET CREAM CHEESE

Steps:

• Mix all the crumpet ingredients by hand with a wooden spoon. When thoroughly mixed, let rest for 20 minutes in refrigerator.
• Then in a frying pan and greased crumpet rings (you can also use tuna fish cans with top and bottom removed)on medium, spoon in batter. Only fill halfway up, but spread thoroughly around the bottom. I got my crumpet/English muffin rings on Amazon for a steal.
• Do not flip until you have sufficient bubbles atop. Then remove rings and flip. After a quick finish on the top, remove from frying pan, and do over until all batter is used.
• I keep mine warm in a Pyrex casserole dish in the oven at the 175F-200F.
• To make spread, allow all ingredients to warm to room temperature. Mix very well. You may serve at room temperature or refrigerate.
• You may also serve these with jam and Devonshire Cream (clotted cream).

ENGLISH CRUMPETS

Steps:

• Whisk 2 cups plus 2 tablespoons flour, yeast, sugar, and salt in a large mixing bowl. Combine water and milk in a separate bowl and quickly whisk the milk mixture into the dry ingredients until batter is thick and smooth. Cover with a towel and let rise in a warm place until spongy, about 1 hour. Stir dough to reduce sponginess.
• Place a rack into the oven and preheat to 150 degrees F (65 degrees C).
• Spray a skillet and round metal open-top cookie cutters or crumpet molds with cooking spray. Heat skillet over medium-low heat, place the metal cutters or molds into the skillet, and let the molds heat up. Spoon batter into the molds, filling them about halfway. Let the crumpets cook until the bottoms are browned, the tops appear nearly dry, and popped bubbles appear on top, about 5 minutes.
• Use tongs to lift molds out of the pan; remove molds from the crumpets. Flip and return crumpets to skillet to cook the other sides until browned, 1 to 2 more minutes. Repeat with remaining dough. Keep cooked crumpets warm on rack in the preheated oven while you cook remaining crumpets.

CHOCOLATE CRUMPETS

Steps:

• Gently heat 300ml of the milk until luke-warm. (You should be able to put your finger in it and not get burnt!)
• Put the flour, cocoa powder, yeast and sugar in a bowl and stir in the milk slowly until you have a smooth batter (a bit like a pancake batter).
• Cover the bowl and leave in a warm place to rise for 1hr-1hr 30 mins or until doubled in size and bubbly.
• Add the salt (and a little more milk if the batter is very thick) and stir.
• Lightly oil the insides of 4 x 9cm metal crumpet rings or metal cooks' rings (sometimes called egg rings).
• Put the rings into a large non-stick frying pan and place over a low-medium heat, add a little oil in the middle of each ring.
• Spoon the batter into the rings until they are roughly half full.
• Let the crumpets cook slowly for about 10-15 mins or until the bubbles have popped, the tops have set and the crumpets are pulling away from the sides of the rings.
• Carefully take the rings out of the pan and transfer the crumpets to a baking sheet and place under the grill (See recipes notes on storing the crumpets).
• In the meantime, repeat the process above with the remaining batter.
• Once the crumpets have been toasted under the grill serve with your favourite toppings!

CHOCOLATE CRUMPETS WITH BLACK CHERRY JAM

Steps:

• Make the crumpet batter. Tip the flours, cocoa powder and yeast into a bowl and mix together. Stir the sugar into the warm milk until dissolved, then pour onto the flour mixture. Use a wooden spoon to beat the mixture for 3-4 minutes to a smooth batter. (This is hard work but is essential to produce the holes in the crumpets.) Cover and leave to stand for 30 minutes.
• Meanwhile, make the jam. Place the cherries in a small, deep-sided pan and crush with a potato masher. Add the sugar, lemon juice and cinnamon stick and bring to the boil over a low heat until the sugar has melted. Increase the heat and boil for 4 minutes, then remove from the heat and pour into a shallow container. Leave to cool and set.
• When the batter is ready, mix the water in a jug with the bicarbonate of soda and salt. Stir this into the batter, then add a further 2-3 tablespoons of warm water and mix the batter to a thick, dropping consistency, like double cream. Cover and leave to stand for 20 minutes.
• Heat the griddle pan over a medium-low heat and lightly grease it. Sit 3 of the crumpet rings on the griddle. Ladle the batter into the rings until it comes halfway up the side of each ring. After 4-5 minutes bubbles should appear and the surface should be set. Carefully turn over the crumpets in their rings and cook for a further 3 minutes.
• Remove the cooked crumpets from the griddle and set aside to keep warm. Repeat with the remaining 3 rings and batter. Spread all the crumpets with butter, then top with the cherry jam and, for the best results, serve straightaway.

CHOCOLATE CHIP CRUMPETS

Steps:

• Mix flour, baking powder and sugar Beat eggs, add milk, vanilla essence and oil. Mix wet and dry ingredients in a large bowl and beat together Add in chocolate chips Drizzle oil onto a pan ,once hot add the batter Once the batter begins to bubble Flip over and cook until completely done.