Tea and crumpets
- 1 pkg. yeast (2-1/4 teaspoons)
- 1 teaspoon sugar
- 1/4 cup warm water (~110 degrees F)
- 1/3 cup milk at room temperature
- 1 egg
- ~4 tablespoons butter or margarine, melted
- 1 cup all-purpose flour
- 1/2 teaspoon salt
Bake until holes appear and tops are dry (around 7 minutes). Remove rings and turn crumpets to brown the other side lightly (around 2 minutes). Repeat with remaining batter.
Serve warm, or cool and toast before serving. Makes 7 to 8 crumpets.
(LAURA'S NOTE: I usually triple or quadruple the recipe. The amount you get will vary by the size of your crumpet rings and how heavy-handed you are when pouring batter.)