submitted by Kari, made by Mike D, and photographed by Aich

(from Betty Crockers International Cookbook 1980)

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Crumpets are griddle fried cakes served at breakfast and teatime in Britain. They emerged in seventeenth-century England and are similar to, but somewhat softer than, the familiar “English muffins” American’s have so long admired.

(12 crumpets)

Ingredients:

  • 2 1/2 teaspoons active dry yeast
  • 1/4 cup lukewarm water
  • 1/2 cup lukewarm milk (scalded, then cooled)
  • 1 tablespoon margarine or butter
  • 1 teaspoon sugar
  • 1 egg
  • 1 cup all-purpose flour

Directions:

Dissolve yeast in warm water in small bowl. Stir in remaining ingredients; beat until smooth. Cover; let rise in warm place until double, 40-60 minutes.

Grease griddle or heavy skillet and insides of four to six 3-inch flan rings.*

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Place rings on griddle over medium heat until hot. Pour about 2 tablespoons batter into each ring. Cook until tops form bubbles and bottoms are golden brown, 1-2 minutes. Remove rings; turn crumpets to brown on other sides, 1-2 minutes. Repeat with remaining batter, greasing insides of rings each time. Serve with margarine or butter and jam or marmalade if desired.

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*6 1/2 ounce tuna, minced clam, or shrimp cans, tops and bottoms removed, can be substituted for the flan rings.

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