Tiny New York Kitchen: Crumpets

By Victoria Hart Glavin of Tiny New York Kitchen

Teatime, breakfast or anytime! Crumpets are easy to make. All you need is a heavy skillet and round cookie cutters.

INGREDIENTS

  • 4 Cups Bread Flour
  • 1 Teaspoon Kosher Salt
  • 1 Teaspoon Sugar
  • 2 Teaspoons Active Dry Yeast
  • 2 1/2 Cups Lukewarm Milk (130 Degrees)
  • 2/3 Cup Lukewarm Water (130 Degrees)
  • Vegetable Oil For Cooking

In a large-size bowl sift flour. Stir in kosher salt, sugar and yeast. Make a well in center of flour and pour in milk and water. Make sure the milk and water are not too hot so you don’t kill the yeast. Gradually work flour into liquid with a wooden spoon. Beat vigorously to make a smooth batter. Cover bowl with clean kitchen towel and place in a warm, draft-free spot for 1 hour or until batter has doubled in size. Grease a heavy skillet and several round cookie cutters (or crumpet rings). Arrange as many rings as you can get in pan. Heat pan over a medium heat and then pour in enough batter to half fill each ring. Cook for 5 to 6 minutes, until bubbles appear and burst on the surface. Remove rings and turn crumpets over. Cook on other side for 2 to 3 minutes longer. Remove crumpets from skillet and transfer to serving plate. Return rings to skillet to heat and repeat with remaining batter. Serve crumpets hot with butter and jam.

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Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.

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