Mei 2008 :

Scots crumpets

8 oz plain flour (2 cups) - 2 largs eggs (size 2), separated - 2 level tablespoons caster sugar - 2 tablespoons melted butter - salt - 3/4 pint milk (scant 2 cups)

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Beat the egg yolks then mix in het sifted flower, salt and sugar with the melted butter and milk to make a smooth batter the consistency of thin cream. Whisk the egg whites until at the soft peak stage then lightly and quickly fold them into the batter.

Heat a girdle of frying pan and grease the surface lightly, then drop in a large tablespoonful at a time, rolling the pan so that the base is thinly coated with batter. When it is golden brown underneath turn the crumpet over to cook the other side. As the crumpets are cooked stack them in a clean tea towel. When cool spread with butter and honey or jam, then roll them up and serve immediately.

Copyright © 2007 Carine De Vos. All rights reserved.  

Revised: april 28, 2008