Onion Crumpets

Instructions

1. 1

   Mix flour, yeast, and salt in a large bowl. Pour in warm milk and half the melted butter, stirring until a thick batter forms. Let rest for 30 minutes until slightly bubbly.

   Tip: The batter should be thicker than pancake batter but thinner than cake batter.

2. 2

   Heat oil in a large pan over medium-low heat. Add sliced onions with a pinch of sugar and salt. Cook slowly for 20-25 minutes, stirring occasionally, until deep golden and caramelized.

   Tip: Low and slow is the key to sweet, jammy onions—rushing this step will result in burnt rather than caramelized onions.

3. 3

   Once onions are caramelized, fold three-quarters of them into the batter along with black pepper and fresh thyme. Reserve the remaining onions for topping.

   Tip: Save some whole onion strands for a beautiful finish on top of each crumpet.

4. 4

   Let the batter rest for another 15 minutes to allow the onions to soften slightly and flavors to meld.

5. 5

   Heat a non-stick crumpet ring or metal ring mold on a griddle or large flat-bottomed pan over medium heat. Lightly oil the inside of the ring.

   Tip: If you don't have crumpet rings, you can use a large spoon to drop dollops onto the griddle.

6. 6

   Pour batter into the ring until three-quarters full. Cook for 4-5 minutes until the top is set but still slightly moist, then carefully lift the ring away.

   Tip: The top should have small holes forming—this is what gives crumpets their characteristic texture.

7. 7

   Flip the crumpet and cook the other side for 1-2 minutes until lightly golden, then transfer to a warm plate. Repeat with remaining batter.

   Tip: Keep cooked crumpets warm in a low oven while you finish the batch.

8. 8

   Brush warm crumpets with remaining melted butter and top with reserved caramelized onions. Serve immediately while still warm.

   Tip: For extra indulgence, sprinkle with grated cheese or fresh herbs just before serving.