serves
4-6
difficulty
Mid
serves
4-6
people
difficulty
Mid
level
Ingredients
Crumpets
- 1 sachet dry yeast
- 2 tsp caster sugar
- 50 ml lukewarm water
- 500 g plain flour or bread flour
- Pinch of salt
- 1 tsp bicarbonate of soda
- 800 ml buttermilk
- 50 g butter, melted
- Extra butter, for fry and greasing
Grapes
- 80 ml maple syrup
- 10 g cinnamon
- 1 vanilla bean, split and seeds scraped
- 250 g red seedless grapes (can be left whole or cut in half)
Resting time: about 1½ hours
Instructions
- Mix the yeast and sugar with lukewarm water and put to the side to allow the yeast to activate.
- Combine flour, a pinch of salt and bicarbonate soda in a large bowl. Make a well in the centre and add the yeast mixture and buttermilk, stirring to incorporate a little flour at a time. Add the butter and mix until there are no lumps. Let it rest for in a warm section of the kitchen 1-½ hours. Note: It’s important that the mixture is not too thick. Add a little milk or water to thin out. It should be a bit thicker than a crepe batter.
- Add the maple syrup, cinnamon and vanilla seeds and bean to a pan. Once bubbling, add the grapes and sauté until they are slightly soft and the glaze coats the each grape.
- Heat a frying pan over a medium-low heat. Add a little butter then place greased 10cm-diameter, 2.5cm-deep rings in the pan and fill each two-thirds full with batter.
- Cook until mixture bubbles and small holes form on the surface (about 7 minutes) then turn over to cook for a further 3 minutes. Remove crumpets from rings. Repeat to use all batter. Serve with grapes.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
