This traditional British teatime treat is midway between English muffin and pancake. Like an English muffin, it's full of holes, perfect for collecting rivulets of melted butter. But it's also moister and thinner – more like a small pancake. These are best enjoyed toasted, and spread with butter, jam and/or clotted cream. Since their holes reach to the outside crust, there's no need to split them before toasting.
Prep: 15 min | Bake: 15 to 20 min | Yield: 20 crumpets
* 6 1/2 ounces tuna, minced clam or shrimp cans, tops and bottoms removed, can be substituted for the English muffin rings.
These crumpets probably won't be as full of holes as store-bought crumpets; that's okay.
Per 52g serving; 20 servings per batch | Amount Per Serving: Calories: 90 Total Fat: 1.5g Saturated Fat: 1g Trans Fat: 0g Cholesterol: 5mg Sodium: 180mg Total Carbohydrate: 17g Dietary Fiber: 1g Total Sugars: 1g Protein: 3g
* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.
Recipe and photo used with permission from: King Arthur Flour
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