I’m British ergo I love me a crumpet. Delicious, bubbly, yeasty crumpety goodness, covered in butter and jam and with a cup of earl grey. What’s not to love?
I went to visit friends in France a few weeks ago – and I was challenged to make crumpets (the French do not love crumpets and my British mates were missing them). Now, I’d never made them before, but hell, I love me a challenge so off I went to my best friend Google who gave me a Paul Hollywood recipe.
We found most of the ingredients in Sue’s cupboard and subbed in some others and started the batter which was supposed to rest for a couple of hours. So we tested it after a couple of hours and whilst they tasted crumpet-y, they did not have that well known bubble top. So we left it another couple of hours. Still no bubbles. We finished the batter the following morning. Still no bubbles.
We did however, see Hagrid in one of the crumpet tops, so any Harry Potter fiends out there, hit me up for your next Potter pilgrimage location.
So I’ve been wondering what went wrong (I blame the French ingredients. Obviously. Never my fault) and this weekend, we had a friend over for brunch so I decided to make them again. On my fancy new cooker.
This time, Jamie Oliver was my go-to recipe (thanks Google, I don’t know what I’d do without you). The batter was supposed to rest for an hour and then you make a call based on the bubbles in it. There were NO bubbles in my batter. Well, some but not crumpet levels of bubbles.
So I left it overnight and there were a few more bubbles in it and I cooked it and there were bubbles in the middle but again, there were no bubbles on top.
Everyone was terribly polite about them and they looked more like crumpets than my french attempt (and tasted just like crumpets) but I need help, bakers, what am I doing wrong? I think I’m turning them when they’re too wet, needs to be a low temperature for a long time so it’s basically dry on top and you’re just colouring the bubbles?
(I am very sorry for overusing the word ‘bubble’ and ‘crumpet’ but there are very few synonyms for them).
So no recipe yet, I’ll be remaking them again (third time’s a charm?) and if those actually look like proper crumpet, I might yet post it. But in the interim, HELP ME GET MY CRUMPETS TO BUBBLE. (thanks)
Here’s a picture of the plate of carbs I served for that brunch. Not all bad. Eclairs and pancakes saved the day (PS remind me to tell you about the first batch of eclairs I made that my mum ruined some other time…)