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

(from Betty Crockers International Cookbook 1980)


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)


  • 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


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.*


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.

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