Taken from http://www.lunched.co.uk/Breads/crumpets.html
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I've pinched this recipe from Gary Rhodes and adapted it very slightly.
You need - for 10-12:
450g of flour
1.5 sachets of easy blend yeast*
water as necessary
* The yeast is very important in this recipe as it is what gives the crumpets those characteristic holes, so I may consider using 15g of fresh yeast. But dried yeast should be fine.
Sift the flour, salt, and yeast into a bowl. Gradually mix in enough water to make a batter with the consistency of thick glue or something. Cover it and stick it in the fridge for 20 mins for the yeast to activate and to rise a little.
In the meantime grease a few metal rings with the butter.
(If you haven't got these rings you can either, make some from a tin can [more trouble than it's worth, and be carful not to cut yourself if you do], use a metal pastry cutter, or cook the crumpets in the smallest frying pan you have, well greased).
Once the batter has risen, put a pan with a thick base over a medium heat, and place the metal rings in it. Ladle in about 1/2 an inch of the batter, and watch as the crumpets take shape. This should take around minutes.
Remove the crumpets from the rings, and serve whilst still warm with whatever takes your fancy.
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