The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Crumpets and strumpets

Erzsebet Gilbert's picture
Erzsebet Gilbert

Crumpets and strumpets

Okay, I admit this post has nothing to do with strumpets, but I couldn't resist the ridiculous rhyme!  

But this has everything to do with crumpets!  I've read other users' posts about Rose Levy Berenbaum's English muffins, and I know there's been debates about what the proper boundary between the muffins vs. the crumpets.  I've tried her English muffins, but her crumpets are in my bumbling opinion by far the finest of the two.  I love the wet batter and the stove top process, and the texture is so fluffy, classic, and moist.  We enjoy them with omelets and jam...  

The batter...

The griddling...

The finished display...

And darn it, I forgot the picture of the crumb, and the little red toaster that makes it complete!  And there were no crumpets left to tell the tale...


althetrainer's picture

I have never tried making crumpets before because I always thought they were pretty much the same as English muffins.  They look very good and I can almost taste a piece with my strawberry jam!  Drooling!  LOL

Erzsebet Gilbert's picture
Erzsebet Gilbert

I actually tried crumpets after an attempt to make Rose's English muffins, with a disappointing, gummy result and a slightly bitter taste.  Then I thought of crumpets... and I do love the word crumpets too... now they have become a weekly treat (we call it BFD - breakfast for dinner)!  

I really recommend Rose's crumpets. I think the batter helps to make it so fluffy and moist, as well as the baking soda, and I can't get enough of the taste.  I can send the recipe if you like!  


Erzsebet Gilbert's picture
Erzsebet Gilbert

I suppose it all depends upon how much batter you choose to add to the crumpet ring, but crumpets are also thicker than English muffins, but not near as dense.  Thanks!

SylviaH's picture

Those are beautiful crumpets!  No wonder they disappeared so fast!


Erzsebet Gilbert's picture
Erzsebet Gilbert

You're so sweet, Sylvia!  Like that strawberry jam!

Noor13's picture

They look very yummi!

No wonder there are none left :D

Erzsebet Gilbert's picture
Erzsebet Gilbert

As am I!  Thank you very much for your comment!  If you'd like the recipe I'd be happy to send it!

kutzeh's picture

I would love the recipe for these lovely crumpets.



Erzsebet Gilbert's picture
Erzsebet Gilbert

Sorry about the delay!  I will transcribe the recipe as soon as I can for you, and send it along!  

Actually, I'd be happy to post it on this thread as well - but I was afraid there might be an issue with posting Rose's own recipe openly online, and I didn't want to offend anybody or break any rules.  Do you know if it is permissible to do that, or not?  

Either way, I will email it to you as soon as I can!  


browndog's picture

I've had never-once-used crumpet rings in my cupboard for years, they're on my bucket list but I guess I've felt a little intimidated by them. Yours are lovely. I have also seen them cooked without flipping, leaving the top side pale and pocked with little holes.

Erzsebet Gilbert's picture
Erzsebet Gilbert

Before I made crumpets, I had these round rings in the pantry (I don't even remember how we ended up with them), but it wasn't until I read the crumpet recipe that I knew what I could use them for.  Don't be intimidated!  It isn't too difficult to grill them, once you figure out how to balance the temperature in order to avoid burning, though I didn't know you could cook them without flipping.  I think we might make them too thick for that to work, but it likely all depends on the amount of batter.  But crumpets are so much fun!  Thank you!

kutzeh's picture

I once read a hint to use tuna fish cans with top and bottom cut off. Have used these for eggs and english muffins....can't beat the price.

Erzsebet Gilbert's picture
Erzsebet Gilbert

After sending Patti R.L.B.'s crumpet recipe, I thought maybe other Fresh-Loafers would enjoy it too... I hope it isn't a problem to post her formula (let me know if it is, and I'll delete it), and I would take no credit for this at all, but more than that I hope other bakers can have as much fun with crumpets as I!  Here 'tis:

Crumpets (from Rose Levy Berenbaum’s The Bread Bible)

note: this recipe is doubled—we can’t get enough!  Also, in its original form it calls for powdered milk, but I have substituted some of the water instead.



312 grams all-purpose flour

2 ½ teaspoons yeast

1 teaspoon sugar

1 teaspoon salt

200 milliliters warm water, + 4 tablespoons

200 milliliters milk, scalded and cooled

½ teaspoon baking soda

Melted butter, about 2 teaspoons



1.  In a large mixing bowl (I use a stand mixer), mix the flour, yeast, sugar, and salt.  Add the water and milk, and beat on medium speed until completely smooth.

2.  Allow the batter to rise in a container with at least a 2-quart capacity.  Cover and allow to rise until doubled, about 1 hour. 

3.  Mix the baking soda into the 4 tablespoons of water until dissolved.  Add to the batter and mix well (I use a wooden spoon).  The batter will deflate.  Allow to rise until almost doubled again, about 30 minutes. 

4.  Preheat a griddle or frying pan.  Berenbaum says an electric griddle should be 275 degrees Fahrenheit, or on a stovetop wait until a drop of water sizzles on top. 

5.  Brush the griddle and the inside of 3-5 inch crumpet rings (or well-cleaned tuna cans with the top and bottom removed) with butter.  Use a ladle to spoon in the batter until the rings are ½- 2/3 full (the batter will rise while cooking).  Cook the first side for about 10 minutes (checking in case of burning) until nicely browned and the tops have lost their wet glossy look.  Turn the crumpets and continue cooking until the golden brown. 

6.  Let the crumpets cool.  To eat, Berenbaum recommends slicing the crumpets in half and toasting them, completing the cooking process, but their great as they are, too! 

I hope everybody gets as much happiness out of this as much as we do!