By continuing to browse this site, you accept the use of cookies, which will share your experience with us. It will also allow us to work out how many visitors we get to our website and ensure that it functions correctly.

Do not show

TOP

Corman Artisan

Restaurateur

Crumpets by Miek Paulus for the perfect Easter brunch

24 crumpets

  • Sift the flour, baking powder, sugar and salt into a large bowl.
  • Dissolve the yeast in the water.
  • Add the dissolved yeast to the dry ingredients.
  • Then combine into a homogenous mixture.
  • Grease a pan with butter, grease also a few rings, and place in the pan. Heat all.
  • Now fill 3/4 of the rings with the mixture.
  • Allow to bake for 10 minutes on a low flame until holes start to form on the crumpets’ surface.
  • Remove the rings, cover the pan, and finish baking for another 2 to 3 minutes.
  • Leave to cool.
  • Lightly toast the crumpets and serve with butter or honey.

Preparation

500 g flour
24 g baking powder
18 g salt
18 g sugar
750 g water
15 g Fresh yeast