Friday, January 22, 2010

Crumpets with Blueberry-Vanilla Preserves

makes 16 three-inch crumpets

As shared from the kitchen of Once Upon a Plate
Similar to English Muffins, but more dense crumpets are delicious warm from the griddle, or split and toasted and served with jam, preserves, honey or your favorite spread. Excellent with a cup of hot tea or coffee.
Round cookie cutters or egg cooking rings are necessary for this recipe. I like to make these in my electric skillet for accurate temperature control, but you can also make them on a griddle or pan on the stove top.
1 packet dry yeast (scant 1 Tablespoon)
1 teaspoon sugar
1/3 cup warm water
1 3/4 cup milk
2 1/4 cups bread flour
1 teaspoon salt
1/2 teaspoon baking soda
a few Tablespoons butter, melted to brush pan/griddle and the metal rings
Sprinkle yeast and sugar over warm water in a mixing bowl, stir to dissolve yeast. Set aside for 5 minutes, then stir in milk, flour, salt and soda. Cover with plastic wrap and allow to develop for 30 minutes.
Heat skillet or griddle over medium heat (275*) until hot. Brush pan surface lightly with melted butter. Arrange cooking rings on cooking surface, brush insides of rings lightly with melted butter.
Fill each ring 2/3 full of batter. (For 3-inch rings I use a 1/3 cup measuring scoop.)
Cook about 10 minutes or until tops are full of holes and batter begins to dry and lose it's shiny surface. Remove rings and flip crumpets to lightly brown the other side.
Serve immediately, or toast (or split and toast) and serve with your favorite condiments.

This is my favorite way ~ split, toasted and spread with butter:


Blueberry-Vanilla Preserves
Blueberries (fresh or frozen)
Sugar (may use part Splenda TM)
freshly squeezed lemon juice, about 1 scant teaspoon for 1 cup of berries
pure vanilla extract
Combine equal amounts of berries and sugar (I reduce the ratio of sugar a bit ~ personal preference) in a saucepan, add a couple of tablespoons water and the lemon juice. Stir and bring to a boil over medium heat, stirring frequently so mixture doesn't scorch. Cook until liquids begins to evaporate and desired consistency is reached. Keeping in mind that mixture will firm up further as it cools.
Remove from heat and stir in a teaspoon of vanilla. Place in clean jar and refrigerate when preserves have cooled.
Will keep in refrigerator for 1 week.

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