There is absolutely NO EXCUSE
for eating store bought crumpets, they're beyond easy to make! Make them in large batches, eat
some, and give them away
to friends to brighten their mornings!
Makes 8 crumpets
Mix the yeast, water, and sugar together in a small bowl and set it aside in a warm, draft-free location for about 10 to 15 minutes, or until the mix starts to bubble from the yeast. If it does not bubble, discard the mix and start again with new yeast.
Stir the flour and salt in a medium bowl. Creat a depression or well in the center and pour in the yeast mixture, along with the milk and the egg. Add the softened butter, and whip or beat it all until well combined into a loose mixture. Cover the bowl with a light towel and let it rise in a warm, draft-free location until it doubles in bulk, approximately one hour.
When the mixture has risen, brush the bottom of a skillet with the clarified butter. Place the pan over medium heat. Grease crumpet rings with clarified butter and arrance on pan, then pour the batter into the rings about 1/3 full.
Cook until open bubbles form on the surface and the bottoms are lightly brown. Remove the rings, turn the crumpets, and lightly brown the other side. Regrease rings as necessary with clarified butter. Serve warm, with butter and jam.
If you don't own any crumpet rings, you can use cans 1½ inches high and 3 inches wide with the tops and bottoms removed. A 7 oz. tuna can works perfectly.