Preparation info
  • Makes

    10 to 12

    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

A true British crumpet is a dense article rather like an English muffin, but thinner and full of holes. Don’t split these (they’re only about half an inch thick)—just toast them, butter the holey side lavishly, and serve with jam.

Our recipe is for a classic crumpet; unlike some, it calls for no eggs or butter. If you want to add these, reduce the liquid by 2 tablespoons and add an egg and 1 tablespoon of melted butter; but we’d advise you to