The term “crumpet” itself may refer to a crumpled or curled-up cake. They are mostly eaten as breakfast or sometimes brunch. The best part with crumpets is, they go well with so many variety of accompaniments, clearly depending on what time you have and the weather. I have seen many varieties in crumpet itself, cooked in many many different ways. I read somewhere that the early crumpets were hard pancakes cooked on a griddle, rather than the soft and spongy crumpets of the Victorian era, which were made with yeast.
The ones I have used here are the English crumpets. You get to know they are English crumpets because, they are generally circular, roughly 8 cm (3″) in diameter and 2 cm (0.8″) thick. Their shape comes from being restrained in the pan/griddle by a shallow ring. They have a characteristic flat top with many small pores with a chewy and spongy texture. They may be cooked until ready to eat warm from the pan but are frequently left slightly under cooked so that they may be cooled and stored before being eaten freshly toasted. They are best served with spread of butter, honey, chocolate spread or jam, etc.
Its my first time with crumpets in the kitchen and hence I have used the market bought ones. Will soon try them out in the kitchen and post the recipe. I had this as a brunch on the weekend which was probably the quickest, easiest, delicious and filling.
Recipe: (serves 1)
2 English crumpets
spread of butter
handful of strawberries and fresh raspberries
Honey to drizzle
Fresh cream or whipped cream
Place the crumpets on your plate. Spread butter on them and top with some cream. Garnish with berries of your choice, some fresh mint leaves and drizzle honey on it. Tadda!! Its done. Its pretty easy pizzy when crumpets are store bought.
You can replace berries with any other fruits of your choice. I case you don’t prefer fruits, replace butter with flavored spreads or even butter goes well. In short, as far you have crumpets on plate, you can serve it any way you want your tummy to be happy.