Tea and crumpets

Crumpets are one of my favorite teatime treats! You'll need crumpet rings (like these) to make them, but it's worth tracking some down in order to have fresh, homemade crumpets. I recommend the following recipe, which came to me by way of my friend Susan:

• 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

Combine yeast, sugar, and water and let stand until bubbly. Blend in milk, egg, and 1 tbsp. of butter. Add flour and salt and beat smooth. Cover and let stand in a warm place until almost doubled (around 45 minutes). Brush insides of rings and surface of griddle with the melted butter. Heat rings and pan over low heat. Pour about 3 tbsp. of batter into each ring.


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.)