Monday, February 28, 2011

Crumpets with butter and blueberry jam

The other day, I had breakfast with my friend Preethi, and I was blown away when she told me that she wears running tights underneath her work pants in order not to freeze to death on her way into work (she lives in D.C.). I was also shocked today to see a Facebook picture of Petrie playing in actual snow in my parents' backyard in Oregon. These are places that, I know, get really, really cold. And still, somehow, whenever the temperature dips to 50 or below here in California, I can barely stand it. This past Saturday was one of those days, so I stayed in and mixed up a thick, sticky batter for a large batch of crumpets. I had found the recipe in the paper the day before, and it seemed like just the thing to smother in butter and jam and pair with a mug of hot coffee.


Note: the whole crumpet-making process can be sped up through the use of more than one biscuit ring on the griddle. However, it can be fun to make them the torturously slow way, one at a time, and to eat them standing up in the kitchen as they come off the griddle so that they are all gone before the last one is even finished cooking.

The mock clotted cream the recipe suggested sounded good, but not as good as simple salted butter and blueberry jam (my favorite).


Crumpets with Mock Clotted Cream
As adapted from Melissa Clark's recipe from the New York Times

Serves 6-8

1 cup warm milk
2 1/4 teaspoons yeast
1 teaspoon honey or sugar
1 1/2 cups warm water
3 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon baking powder
1 cup mascarpone
6 tablespoons heavy cream
olive oil for cooking

1. In a large bowl, whisk milk, yeast and honey (or sugar). Cover with plastic wrap and let stand until foamy, 10 minutes.
2. Whisk in warm water, both flours, salt and baking powder until smooth. Cover with plastic wrap and let stand in a warm place until doubled in size, about one hour.
3. For the clotted cream, whisk together the mascarpone and cream until thick and stiff. Chill.
4. Set a griddle over medium-low heat and oil it. For flat, pancake-like crumpets, spoon batter onto the griddle and cook 3-4 minutes on one side and 1-2 minutes on the other. Or, use well-oiled English-muffin rings or cookie cutters. Place on the skillet. Spoon in batter 1/4-inch high. Let cook until dry around the edges and bubbles have formed over the surface, 5-6 minutes. Remove rings and wipe clean. Flip crumpets; cook until lightly browned, 2-3 minutes. Re-oil the griddle and rings before making another batch. Serve with butter and jam or mock clotted cream.

3 comments:

Alice said...

ooh lala these look super fluffy and amazing.

{BlueEyedYonder} said...

Oh yes girl! These looks so darn good and sound so fancy. Now to find something to serve as an English Muffin ring...

Breenuh said...

You made your own crumpets?? That's impressive!! I adore the food, but I bet they're so much better freshly made!

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