Before entering a few years ago the fascinating world of bread, crumpets word evoked for me the choice a group of pop-rock of the 80s or a variety of edible mushroom widely used in Bulgarian cuisine and even purple elves successor to Oompa-Loompa when Charlie took over the Chocolate!
And I had no idea that this was unlikely and comical name that rolls fried English muffins cousins synonymous with comfort food and inseparable from Tea time.
Yet the crumpets are hardly a modern invention: The Oxford Dictionary Français even traces their history and origins to 1382 although the first recipe under the name crumpet appear until 1769.
If since that date the basic concept has remained virtually unchanged - a paste-type thick pancake batter baked in a pan and then re-toasted and buttered (hence the probable origin of their name probably related cremog - Welsh pancakes - and buckwheat pancakes in Brittany, the krampoch ) - the modern crumpet experienced some minor changes: cooking in a circle for more thickness and texture closest to the bread and especially the addition of leavening agent added: baking powder or baking soda, secret key of the soft, spongy texture and lightness of crumpets especially characteristic of the presence of small holes in surface traps real butter! As
scones, crumpets use to tea time just after the cucumber sandwiches, preferably hot and generously with butter and jam, but once you've tasted it, you'll also enjoy the breakfast, brunch, dinner ... sweet or savory, in short you can not do without!
And I had no idea that this was unlikely and comical name that rolls fried English muffins cousins synonymous with comfort food and inseparable from Tea time.
Yet the crumpets are hardly a modern invention: The Oxford Dictionary Français even traces their history and origins to 1382 although the first recipe under the name crumpet appear until 1769.
If since that date the basic concept has remained virtually unchanged - a paste-type thick pancake batter baked in a pan and then re-toasted and buttered (hence the probable origin of their name probably related cremog - Welsh pancakes - and buckwheat pancakes in Brittany, the krampoch ) - the modern crumpet experienced some minor changes: cooking in a circle for more thickness and texture closest to the bread and especially the addition of leavening agent added: baking powder or baking soda, secret key of the soft, spongy texture and lightness of crumpets especially characteristic of the presence of small holes in surface traps real butter! As
scones, crumpets use to tea time just after the cucumber sandwiches, preferably hot and generously with butter and jam, but once you've tasted it, you'll also enjoy the breakfast, brunch, dinner ... sweet or savory, in short you can not do without!
(adapted from Tea & Crumpets
Margaret Johnson Leite's Culinaria via and The Bread Bible 
of Roe Levy Beranbaum) (for a score of crumpets)
- 350g flour 2 teaspoons baking
- organic dry
- 1 / 2 tsp salt 10g sugar
- 360ml milk temperate (Summer) or warm (winter)
- 1 / 2 teaspoon baking soda
- 120ml warm water
In a large bowl, combine the first order of flour and yeast and then add salt and sugar. Dig a fountain, add milk and mix tempered with a spoon or whisk, adding the flour gradually to avoid lumps. Beat
few moments dough should be smooth, thick consistency of a paste than a pancake, but with a more elastic texture.
Cover the bowl with a clean cloth and let stand for about 1h-1h30: the dough should form Small bubbles thicken and swell and then fall.
Note: It is important to beat the dough to develop the gluten network. When you lift the spoon, the batter must remain stuck and form a continuous ribbon. To see if the dough is already settled, it suffices to verify the presence of the trace of the dough on the sides of the bowl.
Dilute baking soda in warm water and immediately add to the bowl. Mix thoroughly (batter falls back and takes the consistency of cream) and cover again with a clean cloth and let stand about 1 / 2 hour: the dough should be included in the volume and dotted with small bubbles.
Grease very lightly a large skillet and place over high heat to properly heat it. Butter generously cookie cutter round 6-7 cm in diameter (and at least 2 inches high) or pastry rings.
Note: Where no circles, just to keep his cans of tuna 1 / 4 after use and remove the lid completely and thoroughly before washing thoroughly.
For insiders, it is essential to soak the mikvah recessed cans for reuse as utensils.
Reduce heat under the stove (low heat), place depending on the size of the circles and circles of buttered skillet much as possible making sure to leave space between them and fill half or maximum to 2 / 3 circles with the dough.
Cook ten minutes: crumpet must inflate its surface has become more and more opaque (it means the dry pulp by cooking) and features holes must be formed as and when cooking.
Once the surface is dry and full of holes, remove the circle of helping you clip and return the crumpet ( substance must have a hazelnut color). Cook 1 minute or just slightly more the second side to be just golden (check from time to time especially at the beginning, until the temperature of the stove is homogeneous and constant and that you are familiar with this method).
Place crumpets as and when measured on a plate and continue until all the dough into circles, making sure butter before cooking each new.
Note: the key the success of crumpets "perfect" texture (medium-soft, spongy middle) and visual (area full of little holes) is in the consistency of the dough: too thick, the holes are formed almost continuous. Take the test with a first crumpet: holes must be formed almost immediately. If it does not, adjust as needed by adding a little water to the paste (1 tablespoon at a time) and retest.
Moreover, it is really important to butter largely inside the circles to prevent dough from sticking and thus facilitate the "release". Again, success comes with experience but to facilitate this step, it is possible pour around the circle 1 / 2 cc of oil or melted butter just after pouring the batter (source burekaboy ).
Serve immediately, preferably with butter and / or jam, honey or maple syrup, the lemon curd or spread with cream cheese or a poached or fried egg served on horseback. Traditionally, the crumpets are served toasted on one side (the one with holes) and served with a knob of butter. Enjoy!
few moments dough should be smooth, thick consistency of a paste than a pancake, but with a more elastic texture.
Cover the bowl with a clean cloth and let stand for about 1h-1h30: the dough should form Small bubbles thicken and swell and then fall.
Note: It is important to beat the dough to develop the gluten network. When you lift the spoon, the batter must remain stuck and form a continuous ribbon. To see if the dough is already settled, it suffices to verify the presence of the trace of the dough on the sides of the bowl.
Dilute baking soda in warm water and immediately add to the bowl. Mix thoroughly (batter falls back and takes the consistency of cream) and cover again with a clean cloth and let stand about 1 / 2 hour: the dough should be included in the volume and dotted with small bubbles.
Grease very lightly a large skillet and place over high heat to properly heat it. Butter generously cookie cutter round 6-7 cm in diameter (and at least 2 inches high) or pastry rings.
Note: Where no circles, just to keep his cans of tuna 1 / 4 after use and remove the lid completely and thoroughly before washing thoroughly.
For insiders, it is essential to soak the mikvah recessed cans for reuse as utensils.
Reduce heat under the stove (low heat), place depending on the size of the circles and circles of buttered skillet much as possible making sure to leave space between them and fill half or maximum to 2 / 3 circles with the dough.
Cook ten minutes: crumpet must inflate its surface has become more and more opaque (it means the dry pulp by cooking) and features holes must be formed as and when cooking.
Once the surface is dry and full of holes, remove the circle of helping you clip and return the crumpet ( substance must have a hazelnut color). Cook 1 minute or just slightly more the second side to be just golden (check from time to time especially at the beginning, until the temperature of the stove is homogeneous and constant and that you are familiar with this method).
Place crumpets as and when measured on a plate and continue until all the dough into circles, making sure butter before cooking each new.
Note: the key the success of crumpets "perfect" texture (medium-soft, spongy middle) and visual (area full of little holes) is in the consistency of the dough: too thick, the holes are formed almost continuous. Take the test with a first crumpet: holes must be formed almost immediately. If it does not, adjust as needed by adding a little water to the paste (1 tablespoon at a time) and retest.
Moreover, it is really important to butter largely inside the circles to prevent dough from sticking and thus facilitate the "release". Again, success comes with experience but to facilitate this step, it is possible pour around the circle 1 / 2 cc of oil or melted butter just after pouring the batter (source burekaboy ).
Serve immediately, preferably with butter and / or jam, honey or maple syrup, the lemon curd or spread with cream cheese or a poached or fried egg served on horseback. Traditionally, the crumpets are served toasted on one side (the one with holes) and served with a knob of butter. Enjoy!
compote of oranges, Honey & Ginger
(adapted from Petit Larousse chocolate
) 
(for a 250g jar)
- 2 untreated oranges (if you use the zest)
- 80g sugar 80g
- brown sugar
- 60g honey
- perfume choices: ginger, cardamom, vanilla, orange liqueur
Note: The original recipe uses oranges peeled but I found that the sauce lacked character after test. So I added the zest to add a little dash of bitterness and a little grated fresh ginger for a little spicy. If you prefer stewed very soft, simply peel oranges.
Wash and scrub the oranges, remove the zest (from one orange or 2 according to taste) and chop finely.
Cut oranges into quarters, removing the membranes of preference (or raise supreme if you know how) and place them with their juice and zest in a heavy bottomed medium saucepan.
Add sugars, honey and fresh ginger, finely grated (the amount depends on taste) or cardamom pods of your choice. If you use vanilla or a liqueur type Cointreau, Triple Sec or rum, add them after cooking is complete.
Place on medium heat and allow to stew about 30 minutes uncovered.
Wash and scrub the oranges, remove the zest (from one orange or 2 according to taste) and chop finely.
Cut oranges into quarters, removing the membranes of preference (or raise supreme if you know how) and place them with their juice and zest in a heavy bottomed medium saucepan.
Add sugars, honey and fresh ginger, finely grated (the amount depends on taste) or cardamom pods of your choice. If you use vanilla or a liqueur type Cointreau, Triple Sec or rum, add them after cooking is complete.
Place on medium heat and allow to stew about 30 minutes uncovered.
Transfer quickly into a jam jar clean, scalded and dried in advance and seal. Cool before refrigerating.
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