Crumpets

Serves: 6

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Total Time: 35

Prep Time: 20

Cook Time: 15

• 450 gram(s) plain flour
• 15 gram(s) salt
• fine zest of 1 lemon
• 15 gram(s) fresh yeast
• 600 ml tepid water
• 100 gram(s) butter

Method

1. by Mathew Owsley-Brown at Fishes restaurant fishesrestaurant.co.uk
2. Sieve together the flour and the salt. Add the lemon zest. Combine the fresh yeast with a few tablespoons of tepid water. Then whisk the remaining warm water into the flour and add the yeast mixture.
3. Cover and leave in a warm place until you see little bubbles appearing in the batter - around 15 minutes. Check the consistency - it needs to be like rich double cream. Leave the batter for a little longer. (Even left overnight in the fridge, it still activates.)
4. Warm a non-stick pan on a low heat. Grease some mousse rings and the pan with a knob of butter.
5. Place the rings in the pan and pour in the mixture no further than halfway up. Cook on a low heat, waiting for the familiar holes to start appearing. When after about 10-15 minutes the surface starts to dry out, you know you are in business. Now turn but don't burn to get that delicious golden brown crust on top.
6. Crumpets are best left to rest a while before eating, as this makes them less doughy in the middle. Serve warm with loads of butter.

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