Crumpets with Bread Booster

These homemade crumpets are perfect served hot off the skillet – with a bit of jam and butter.
Easy Serves
SKILL LEVEL 8 crumpets
3-1/2 cup (875 mL) all-purpose flour
1-1/2 cups (375 mL) lukewarm water
1 cup (250 mL) lukewarm milk
2 tbsp. (30 mL) melted butter
1-1/2 (7 mL) teaspoons Fleischmann's® Bread Booster™
1-1/4 tsp (6 mL) salt
1 (5 mL) teaspoon Fleischmann's® Quick Rise Yeast
1 (5 mL) teaspoon Fleischmann's® Baking Powder
2 (30 mL), for brushing teaspoons Mazola® Canola Oil

In large bowl, combine flour, lukewarm water, lukewarm milk, melted butter, bread booster, salt, yeast and baking powder; beat vigorously for 2 minutes. (Alternatively, mix together using hand blender.) Cover with tea towel; let stand at room temperature for 1 hour or until frothy.

Preheat griddle to low heat. Lightly grease pan and 3 1/2-inch (9 cm) ring moulds. Pour 1/2 cup (125 mL) batter into each ring mould; cook for 5 minutes. Remove ring using tongs; cook for about 5 minutes or until multiple bubbles burst in tops of crumpets.

Turn crumpets; cook for about 5 minutes or until lightly browned. Repeat with remaining batter. Serve hot or, if cooled, toast before serving.

Tip: Substitute large Mason jar lids for English muffin rings if desired.

Nutrition claims

Low in saturated fat

Cholesterol free

Source of iron



Total Time
Cook Time 10 minutes
Rise Time 25-30 minutes
Nutrition Facts
Valeur nutritive

Per Serving / Par portion
Per 1 crumpet
Calories  130
Fat / Lipides  2 g
Saturated / saturés  1 g
Carbohydrate / Glucides  23 g
Fibre / Fibres  4 g
Sugars / Sucres  1 g
Cholesterol / Cholestérol  5 mg
Protein / Protéins  4 mg
Sodium  240 mg
Potassium   mg
Calcium   mg
Iron / Fer   mg

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Review from Cindy
I just made these this morning. They are more like English Muffins than crumpets. Bit disappointing.


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