Spring onion crumpets with savoury toppings

These are the perfect canvas for creating your own topping combinations
 
recipes, breakfast, crumpets, savoury
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Recipe from: 18 August 2015
Preparation time: 15 min + standing time
Cooking time: 10 min
 
 

Ingredients

 
  • 2
    large free-range eggs
  • 250
    ml
    full cream milk
  • 40
    ml
    butter, melted
  • 500
    ml
    cake flour
  • 12.5
    ml
    baking powder
  • 3
    spring onions, finely sliced
Servings: Change Serving
 
 

Method

 
Whisk the eggs, milk and butter together. In a separate bowl, sift the flour, baking powder and a pinch of salt together. Make a well in the centre and pour the liquid mixture into the well. Slowly whisk the dry ingredients into the liquid until smooth and well combined. Cover the bowl and allow to stand for 2 hours or overnight.

Heat a large non-stick frying pan over medium to high heat. Pour spoonfuls of the batter into the pan. Sprinkle with a few pieces of spring onion and cook for 2 minutes or until bubbles appear on the top of the crumpet. Turn it over and cook on the other side for another minute or until golden brown. Continue with the remaining batter. Cover and keep warm until ready to serve.
Just before serving place the toppings of your choice onto the crumpets and arrange on a platter.

Text and image:
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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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