Crumpets - Crumpet Recipe - How to make Crumpets - English Crumpets - British Crumpets

[@paulinegagne-bertrand9871]

I love crumpets and have never had success at making them. Your recipe looks good light and fluffy. I will give it another go and try yours. Thanks for sharing"

[@BackyardChef]

Thank you. Yes its a straight forward recipe. Best, Rik

[@lindadwyer1492]

This is the best recipe I've seen so far, I have searched and used many Here are the ingredients and instructions for others. Hope they work for you. Delicious 150g plain white flour 200ml water ½ tsp sugar ½ tsp salt 1tsp baking powder 1 tsp dried yeast Mix 1 teaspoon yeast with 1 tablespoon water Let sit WHISK 150g plain white flour 200ml water Add ½ tsp salt ½ tsp sugar 1tsp baking powder WHISK Add in Yeast Mixture WHISK Cover let rest 15-20 minutes Grease your pan and rings Medium Heat, place rings on pan Fill rings 1/3 cup - wait for bubbles on top Remove rings continue to cook when top is dry Flip & brown bottom - Cool on rack

[@BackyardChef]

Thank you. This works. Best, Rik

[@nancynichols8659]

YOU MAKE IT LOOK SO EASY! THAT IS THE SIGN OF A MASTER, U KNO.

[@BackyardChef]

You can make these just as easy! Thank you. Best, Rik

[@ingridschor4413]

I made this recipe for the first and I was surprised how well they came out! And tasted marvelous too! Then I also improvised with my starter discard. I started with 450Gm discard. Added a little under 3 times salt, baking powder and sugar. There’s a definite sourdough taste which I liked. But your recipe tastes less of yeast and made more bubbles! Which I think is probably the way it’s supposed to be-more delicate. Smells and tastes great! Thank you very much for this recipe! They refrigerate well!

[@BackyardChef]

Hi Ingrid they freeze well too! Thanks for your comment really appreciated and I'm glad you tried them. I freeze many - microwave then toast smoother in butter.

[@danielleshelbourne220]

You have no idea how much I love crumpets, they’re my comfort food. I love them with Vegemite, melted cheese, melted cheese and Vegemite, peanut butter and sometimes jam but mostly savoury for me. Definitely making these homemade ones. 😋

[@BackyardChef]

So good! Nice recipe this. Best, Rik

[@Ionavan1943]

I love Vegemite also peanut butter as well. Golden syrup is great also.

[@dcwatashi]

Now these look like crumpets👍🏻

[@amandah4834]

Thank you Rik iv watched and will be trying these this week , iv only tried once before with little success that’s why I asked for your help as I’m certain if I use your recipe I will have success , I’m so glad you changed your format and we get to see you on your videos now , Amanda xx

[@BackyardChef]

You can do it! yes the early days - were under the guidance of this is how it should be done! Blah - changed! Thank you. Best, Rik

[@donnanugent705]

I've tried several variations of Crumpet recipes but this one is excellent. The only difference was I used milk instead of water in the batter and thinned it out with just a splash of water and gave it 30 minutes to proof. Everyone loved it. Thanks

[@BackyardChef]

Thank you for making - sounds like a great result. Best, Rik

[@cmwHisArtist]

That sourdough bread is GORGEOUS! I put several layers of tin foil in the bottom of my pot and a small pizza pan to keep the bottom of the loaf from getting too dark, because it’s hard for me to cut.

[@BackyardChef]

Thank you. Best, Rik

[@andrewcarter4936]

Just made these left it stand a bit longer and got 6 perfect crumpets nice and light with holes all the way through to soak up the butter😃 cheers rik.

[@BackyardChef]

Fantastic! Thank you. Best, Rik

[@brendarigdonsbrensden.8350]

So glad i asked about this. They are perfect.

[@BackyardChef]

Thank you. Best, Rik

[@bonnadowns524]

Thanks you for your yummy recipes 👌🙏🤩

[@bruceburns1672]

As the Brits would say, PERFEC.

[@BackyardChef]

Thank you. Best, Rik

[@dimmium9761]

🙏 i was trying to find this recipe!!!

[@BackyardChef]

Hope you like it! Best, Rik

[@fondantfairy7329]

Very nice recipe video.

[@BackyardChef]

Thanks a lot - the cooking and filming is mine and i edited the film - but i have to very honest and say i was heavily influenced by a video i had seen. I'm still in the early filming editing stage - but will be on par soon. Thanks for stopping by really appreciate you taking the time to comment, best, Rik

[@fondantfairy7329]

@@BackyardChef Sure, use Davinci Resolve Tool. Thats what I use for my videos.

[@BackyardChef]

@@fondantfairy7329 yes im using Davinci - its an amazing program - takes a bit of getting used to but the result is great - if they can use it on Hollywood movies it can be used to show cooking vids.

[@oslozen4758]

I love the recipe. The best part is no eggs!Thanks

[@BackyardChef]

I eat every week - i freeze them take them out and then toast them - Im not just saying that either i do.

[@juliewilbur647]

I'd much rather hear you talking !!!!!!! Just got my crumpet rings, giving this a go today!!!!!!!

[@BackyardChef]

Thank you. Best, Rik

[@callunamorland]

🤔 I have a question: Why not mix the dry yeast in with the flour, like one does when baking bread? The rule I know is to mix all dry things first, then add the liquid and let it rest. Is it different for crumpets? And why? Thanks a lot for your answer ❤ 🌞sunny greetings from 🇪🇦

[@BackyardChef]

In preparing crumpets, yeast is often added towards the end of mixing ingredients such as flour, sugar, and water. This method serves a few important purposes: 1. Controlled Fermentation: Adding yeast at the end allows for better control over the fermentation process. Yeast feeds on the sugars in the mixture, producing carbon dioxide and alcohol as byproducts. Adding it later ensures that the yeast acts on the sugars only when you're ready for the fermentation. 2. Even Distribution: Mixing the dry ingredients (like flour and sugar) and then adding the yeast ensures that the yeast is evenly distributed throughout the batter. This helps in achieving a consistent texture with uniform bubbles. 3. Development of Gluten: By mixing the flour and water, gluten in the flour starts to develop. This gluten network is essential for trapping the carbon dioxide produced by the yeast, which in turn creates the characteristic bubbles in crumpets. 4. Temperature Control: Yeast is sensitive to temperature. Mixing the other ingredients first allows you to control the mixture's temperature before introducing yeast. Too hot, and the yeast will die; too cold, and it won't activate properly. 5. Flavour Development: Delayed addition of yeast can also impact flavour development. The initial mix allows the flavours to start melding before the yeast begins its work, which can contribute to a more developed taste in the final product. In summary, adding the yeast mixture at the end helps to ensure even distribution, proper fermentation, and development of the desired texture and flavour in crumpets. Hope all this helps, Best, Rik

[@callunamorland]

Great, lovely, thanks a lot for this wonderfully detailed info. I'll give it a go first thing in the morning, keep your fingers crossed. Thanks again, Erika

[@BackyardChef]

Erika, no fingers need to be crossed you can do it - good luck. Best, Rik

[@callunamorland]

Yesssss❤ easy peasy and ... absolutely delicious. Thanks again, Erika

[@carolynknight7670]

Can you do an online tutorial please. I would love to see you make this recipe live. Please please. ❤️

[@BackyardChef]

Thank you. Will try to make time. Best, Rik

[@carolynknight7670]

Thank you 👍 no rush lol whenever you can it will be appreciated. I had been googling your past recipes and I found the crumpet video . I love watching your tutorials as when I try after you cook your recipes I never have a fail. You’re a legend! And make an old Yorkshire lass happy. Keep on going on Rik. ❤️

[@BackyardChef]

Thank you. Will do. Nowt wrong wi old Yorhshire lasses. Good on ya. Best, Rik@@carolynknight7670

[@shondra6]

TFS. I will try today . If I have all ingredients 🙏💜👍🏻

[@peterjf7723]

Will be trying crumpets next week. Looking at other recipes for the batter, some like this are made with water, but others are made with milk. What sort of difference does it make if you use a milk based batter?

[@BackyardChef]

Water thinner batter crispy top. Best, Rik

[@peterjf7723]

​@@BackyardChef Thank you.

[@philbrinsley2876]

Your best one yet Rick as we did not have to listen to you continually saying OH LOOK AT THAT. Its so easy to please people.

[@BackyardChef]

Give it a rest! Thank you. Best, Rik

[@Catherine-Crevice]

I made some crumpets earlier today (before I saw this). They would have been lovely, but they kept sticking to the rings, no matter how much I buttered them. They taste delicious, but look messy unfortunately. Yours look perfect 😊

[@BackyardChef]

Oh no! Thanks for sharing. Best, Rik

[@dcwatashi]

I am looking on Amazon right now for those nonstick egg rings and there are metal ones well actually it says stainless steel and then there are silicone versions. And they have handles which is a good thing. Any preference between the metal versus the silicone? I like that the silicone comes in different colors.

[@BackyardChef]

No Preference at all - it is what ever you are comfortable using. Best, Rik

[@dcwatashi]

@@BackyardChef I spent some time reading some reviews and someone pointed out that the stainless steel rings are better and that sometimes the silicone won’t hold its shape. I’m going to try making a batch first before I spend the money on the rings because I can use my cookie cutters right now and someone also mentioned using the lids from the mason jars

[@dcwatashi]

@@BackyardChef and I do not have a nonstick pan so I’m going to try doing them in my Dutch oven which is ceramic on the stove and see what happens ** update early early Saturday morning, so yes your recipe is a lot better than the one I was using before. Mine don’t retain the bubbles when I turn them over and that could be that I am keeping them there for too long and or I needed to cook them a little longer on the one side so that I’m just finishing off the side with the bubbles.***

[@peterjf7723]

​@@dcwatashi I have ordered some stainless steel rings that I should get this week. I will try making crumpets next week, it's five years since I have had àny.

[@dcwatashi]

@@peterjf7723 Just make sure that you really coat them very well with cooking spray

[@lutchmeegovender-jn6qb]

Love you r crump etc kogie from south Africa ❤😂❤❤❤

[@BackyardChef]

Thank you 😋 Best, Rik

[@mahamike]

That music will drive you crazy!!

[@BackyardChef]

Yes - old video. Thank you. Best, Rik

[@Lotta-nn7fs]

Thank you for the video! I should definitly try them out Where did you get the Crumpet rings from? (I had some but the dough always stuck to it)

[@BackyardChef]

Hi there - i actually make crumpets twice a week and freeze them. Microwave a couple of mins and then toast them. Ready to eat in a morning or whenever. The crumpet rings are actually non stick egg rings - they are perfect for crumpets. I got them from a cook ware shop in the UK. They are available almost anywhere. I did a search on the internet and they popped up all over - NON STICK EGG RINGS - that is what you are looking for - good luck and i hope you enjoy the crumpets as much as i do. best, Rik

[@Lotta-nn7fs]

@@BackyardChef Thank you for the answer - i will order some in the next few days. - Can‘t wait to try them out

[@ingridschor4413]

Amazon. I use Pam to spray the rings. Bought 8. Used 2 twelve inch skillets and they are so much nicer than the American English muffins! Springy, chewy, moist and versatile for breakfast or dinner! Can ya all tell I love em? 😃💕👍⭐️😊🤩

[@David__H]

Recipe worked well inspite of really annoying music.

[@BackyardChef]

early vid when we thought we had to have music - no more on any new vids. Best, Rik

[@brian-px1bb]

That time laps of all the holes forming was a great shot.

[@BackyardChef]

Thank you. Best, Rik

[@jozsefolasz8702]

🤩

[@BackyardChef]

Thank you. Best, Rik

[@brendarigdonsbrensden.8350]

Demo these again please 👍🏼❤️🙏🏻

[@BackyardChef]

Thank you. Best, Rik

[@tristanrl1940]

Mine seem to turn into gummy and underbaked - also, the bubble holes on the top side are sparse.

[@BackyardChef]

Oh dear! Thank you. Best, Rik

[@badda_boom8017]

Do you know why my crumpets are gooey on the inside? They also seem to take a long time to cook :(

[@BackyardChef]

The only thought on this would be - too much batter - too thick in depth. They cant cook through, Best, Rik

[@badda_boom8017]

@@BackyardChef thanks I also suspected this. So i made thin ones but they were almost the same lol. I'm gonna make several different batches tomorrow and do some tests

[@badda_boom8017]

@@BackyardChef honestly! I've mastered it! They look perfect! I found heating the rings to 200° helps!

[@BackyardChef]

@@badda_boom8017 great idea - well done! Best, Rik

[@chabadabadan.g.5398]

What's the difference between this and Amer8can pancakes?

[@BackyardChef]

A lot. Thank You. Best, Rik

[@carolinaramires2712]

This recipe didn't work for me unfortunately 😢 the crumpets had a weird taste and didn't cook very well, even though there were plenty of bubbles! Help!!!

[@BackyardChef]

I'm not sure - what would the weird taste be? Any ideas? I can't tell from here. I make it every week. Best, Rik

[@kimdodd6677]

❤yummmm again your not very good for my waist line Rik hay ho who cares thank you 🌹

[@BackyardChef]

Thank you. Best, Rik

[@anarchocyclist]

Sorry, are you actually recommending a 15 minute fermentation? That's barely enough time to activate the yeast. Might as well just sprinkle raw yeast on at the end ffs

[@BackyardChef]

Up to you - who cares? Watch the video. In fact, go watch another video and tell me it doesn't work. It works - do it your way. Thanks for your stupid comment. ffs. Best, Rik

[@annbretagne2108]

They look a bit thin.

[@brendarigdonsbrensden.8350]

Wrong!!! They are super tasty crumpets.

[@brendarigdonsbrensden.8350]

@@annbretagne2108 boooo to you negative nelly❤️

[@sgtmark8844]

Looking to make crumpets again haven’t done them in a few years. So thought id check out your channel. Cheers mate and 15 mins works