Rosemary and Sea Salt Crumpets
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Medium
These crumpets are my go to when I want something special but don't have hours to spend in the kitchen. The whole thing comes together in under an hour, and the rosemary gives them this gorgeous aromatic quality that feels fancy without being fussy. Fresh rosemary is wonderful for digestion and memory, plus it adds such a wonderful herbal depth to these pillowy crumpets. The sea salt flakes on top create these little bursts of flavor that make them perfect for breakfast or afternoon tea. They're inexpensive to make too, so you can impress people without breaking the bank.
Ella x
Ingredients
- 300 gplain flour
- 250 mlwarm milk
- 7 ginstant yeast
- 5 gsalt
- 10 gcaster sugar
- 40 gbutter(melted)
- 15 gfresh rosemary(finely chopped)
- 5 gsea salt flakes(for topping)
- 15 mlolive oil(for cooking)
Detail level
Instructions
- 1
Combine warm milk, yeast, and sugar in a large bowl. Let sit for 5 minutes until foamy, indicating the yeast is active.
Tip: The water temperature should be around 37°C for best yeast activation.
- 2
Add flour and salt to the yeast mixture, stirring until a thick, smooth batter forms. The consistency should resemble thick pancake batter, not a dough.
Tip: Don't knead—crumpet batter should remain loose and pourable.
- 3
Stir in the melted butter and chopped fresh rosemary until evenly distributed throughout the batter.
Tip: Reserve a tiny pinch of rosemary for garnishing the tops if desired.
- 4
Cover the bowl with a damp tea towel and let the batter rise at room temperature for 45 minutes to 1 hour until slightly risen and bubbly.
Tip: A warmer environment will speed up rising time.
- 5
Heat a non-stick frying pan or griddle over medium heat and lightly oil it. Place crumpet rings (or egg rings) on the surface.
Tip: Crumpet rings keep the batter contained and create the characteristic shape and holes.
- 6
Pour batter into the rings until three-quarters full. Cook for 8-10 minutes without moving them, until the tops are set and holes have formed.
Tip: The bottom should be golden and lacy with characteristic holes forming across the top.
- 7
Carefully remove the rings using tongs or a small spatula. Flip the crumpets and cook for another 2-3 minutes until the other side is lightly golden.
Tip: The flip side won't have the characteristic holes—that's normal and expected.
- 8
Transfer cooked crumpets to a wire rack and immediately sprinkle with sea salt flakes while still warm. Serve warm with butter, jam, or honey.
Tip: Crumpets are best enjoyed fresh and warm, but can be toasted later if needed.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.