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English crumpets with butter recipe

English crumpets with butter recipe

35 ratings

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  • Serves 10
  • 15 mins to prepare and 1 hr to cook, 1 hr to cool
  • 144 calories / serving
  • Freezable


  • 50ml vegetable oil
  • 225g plain flour, sifted
  • 150ml whole milk
  • 150ml water
  • 1 tsp dried fast-action yeast
  • ½ tsp caster sugar
  • ½ tsp salt
  • 50g butter

Each serving contains

  • Energy

  • Fat

    7g 10%
  • Saturates

    3g 16%
  • Sugars

    1g 1%
  • Salt

    0.2g 4%

of the reference intake
Carbohydrate 18.3g Protein 2.7g Fibre 1g


  1. Combine the flour, salt, sugar and yeast in a mixing bowl and make a well in the centre. Gently warm the milk and water together in a saucepan then pour into the well and whisk until you have a smooth, thick batter. Cover with a damp tea towel and leave the batter for 1 hour in a warm place.
  2. After 1 hour, stir the batter to knock out any air and transfer to a jug.
  3. Heat a nonstick frying pan over a medium heat until hot. Add a little oil and wipe with a piece of kitchen paper to grease the whole pan. Place a crumpet ring in the centre and pour enough batter into it so that it comes about halfway up the sides. Reduce the heat and cook for 6-8 minutes until the surface is blistered all over with bubbles.
  4. Remove the ring and turn the crumpet over, letting is cook for a further 1-2 minutes.
  5. Repeat this process until you have used all the batter, making sure you wipe the pan clean after each crumpet and re-grease the pan with vegetable oil in between making each one.
  6. Leave the crumpets to cool on a wire rack after each one is made.
  7. When ready to eat, toast the crumpets for 2-3 minutes in a toaster. Spread with knobs of butter and serve immediately.

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