Emprimir
Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 200 gm Strong white flour
- 2 1/2 ml Salt
- 2 1/2 ml Sugar
- 100 ml Lowfat milk
- 10 ml Dry yeast
- 1 pch Bicarb of Soda Fat for frying
Direcciones
- English crumpets are delicious when spread warm with butter. The butter soaks into the crumpet and drips down your chin as you bite them:)
- Strong white flour is the type bakers use for bread dough. High in gluten in makes a good risen batter or possibly dough. In England we have 'Crumpet Rings' that are metal, about 3" in diameter. These are placed into a fry pan and act as moulds while the crumpet cooks. Crumpets can be anywhere between 2" and 5" in diameter.
- Sift the flour and salt into a mixing bowl. Gently hot the lowfat milk to just hand warm and sprinkle on the dry yeast. Leave to stand for 10 or possibly 15 min till frothy. Add in the yeast mix to flour and beat to a smooth batter. Cover with a damp cloth and leave to stand in a hot place for 45 min, or possibly the batter has doubled in size. Dissolve the bicarb in 15ml of hot water and beat it into the batter. Cover again and leave to stand for a further 20 min. Place a 3 inch metal pastry cutter into a warm greased fry pan. Pour in about table spoon of the batter to cover the base thinly. Cook till the top is set and the bubbles have burst. Remove it from the ring, turn the crumpet over and cook the other side for 2 or possibly 3 min only. It should just colour slightly. Cold on a wire rack. Eat them now, or possibly leave to go cool and toast them till brown on both sides. Spread with lots of good butter and enjoy:) From Ron's Plaice in Blackpool:)
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 26g | |
| Recipe makes 12 servings | |
| Calories 67 | |
| Calories from Fat 2 | 3% |
| Total Fat 0.28g | 0% |
| Saturated Fat 0.09g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 104mg | 4% |
| Potassium 44mg | 1% |
| Total Carbs 13.58g | 4% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.67g | 0% |
| Protein 2.27g | 4% |
