When I visited England for the first time last, I got to taste crumpets. I had heard of it before, but never tasted them. You heat them in the toaster and eat them with butter. They also go very well with jams or nutella.

The story behind the crumpets is not entirely clear, but they say they originate from Wales.

I tried to make them myself and the result was successful. They should be baked in special molds, but since I did not have these, I used a can that I removed the bottom from and it worked just as well. You can also use a big round cookie mold

225 g wheat flour
1.5 dl milk
1.5 dl water
1 teaspoon dry yeast
½ tsp fine sugar
Salt tsp salt
50 g butter

Mix flour, salt, sugar and yeast in a bowl.

Heat the milk and water to 42 degrees in a saucepan. Pour the milk into the flour mixture and stir until you have a smooth and thick batter. Let raise under a towel for approx. an hour in a warm place.

Stir when the dough is ready to rise.

Heat the frying pan on medium heat. Add a little oil. Place a crumpet ring in the middle of the pan (you can use a slightly larger round gingerbread mold or a bottomless can that you grease with a little butter) and pour in approx. 1 cm with batter. Bake for about 6 minutes until the top is firm and has small holes. Remove the ring and bake the other side for a few minutes. Repeat until you have baked them all.

Let them cool on a wire rack.

When it’s time to eat them, heat them in the toaster for 2-3 minutes. Serve with butter or jam.