Today's Butter Delivery System:

NO-RISE CRUMPETS
Source unknown

1/4 ounce dry yeast
1 3/4 cups warm (110 degrees) water
1/2 teaspoon sugar
3/4 teaspoon salt
1 tablespoon baking powder
2 cups bread flour

Dissolve yeast in warm water. Stir in sugar. Add remaining ingredients,
beating well with a whisk until frothy. Add enough water (1/4 to 1/2 cup) to
make a pourable batter. Batter should spread by itself to the edges of
crumpet rings. Grease rings with Crisco or spray with Pam and place on
450-degree griddle. Pour about 1/4 cup batter into each ring. Cook about 5
minutes or until holes appear in batter. Remove rings, turn crumpets, and
cook 2-3 minutes longer until light gold. Eat as is, toast if desired, or
cool for later use. If the batter is thin enough these will not need to be
split.

We had them with Plugra (but you KNEW that) and also with clotted cream and
raspberry jam. Don't worry about the fat in the butter and cream; it's the
salt (watch that baking powder!) that makes these lethal.

Felice

On Jun 27, 4:35 pm, "Felice" > wrote:
> Today's Butter Delivery System:
>
> NO-RISE CRUMPETS

Thanks for that recipe Felice...I have tried numerous recipes over the
years with less than adequate results. Maybe this one will be the
"keeper"!

On 6/27/2010 3:35 PM, Felice wrote:
> Today's Butter Delivery System:
>
> NO-RISE CRUMPETS
> Source unknown
>
> 1/4 ounce dry yeast
> 1 3/4 cups warm (110 degrees) water
> 1/2 teaspoon sugar
> 3/4 teaspoon salt
> 1 tablespoon baking powder
> 2 cups bread flour
>
> Dissolve yeast in warm water. Stir in sugar. Add remaining ingredients,
> beating well with a whisk until frothy. Add enough water (1/4 to 1/2 cup) to
> make a pourable batter. Batter should spread by itself to the edges of
> crumpet rings. Grease rings with Crisco or spray with Pam and place on
> 450-degree griddle. Pour about 1/4 cup batter into each ring. Cook about 5
> minutes or until holes appear in batter. Remove rings, turn crumpets, and
> cook 2-3 minutes longer until light gold. Eat as is, toast if desired, or
> cool for later use. If the batter is thin enough these will not need to be
> split.
>
> We had them with Plugra (but you KNEW that) and also with clotted cream and
> raspberry jam. Don't worry about the fat in the butter and cream; it's the
> salt (watch that baking powder!) that makes these lethal.
>
> Felice
>


Oh, Felice, I dearly love crumpets. All those tiny little holes, ready
for soaking up that melting butter. <schlurp> Several years ago, I
could get them locally, then that stopped. The last crumpet I had, was
about a year ago at a crumpet shop in Seattle. I just might try this
recipe. :-P Thanks.

Becca

"heyjoe" > wrote in message
...
> On Sun, 27 Jun 2010 16:35:21 -0400, Felice wrote:
>
>> NO-RISE CRUMPETS
>> Source unknown
>>
>> 1/4 ounce dry yeast
>> 1 3/4 cups warm (110 degrees) water
>> 1/2 teaspoon sugar
>> 3/4 teaspoon salt
>> 1 tablespoon baking powder
>> 2 cups bread flour
>>
>> Dissolve yeast in warm water. Stir in sugar. Add remaining ingredients,
>> beating well with a whisk until frothy. Add enough water (1/4 to 1/2 cup)
>> to
>> make a pourable batter. Batter should spread by itself to the edges of
>> crumpet rings. Grease rings with Crisco or spray with Pam and place on
>> 450-degree griddle.
>
> Hate to ask a stupid question, but since I don't understand, will make a
> fool of myself anyway.
>
> Why is there yeast in this recipe? What purpose does it serve? There is
> already 1 TABLESPOON! of baking powder for leavening and no time is
> allowed
> for the yeast to get active and start growing/giving off gas. Also, it's
> a
> batter, not a dough, hence minimal structure to trap the yeast's virtually
> non-existant CO2. I just don't get it! What does the yeast actually do?

Beats me, Joe, but as the batter sits while the griddle is heating up, the
yeast is certainly doing something because the batter is soon full of
bubbles and looks like a rising yeast mixture! Not being much of a baker,
I've always assumed that the yeast and the formidable amount of baking
powder combine to do something magical. Maybe one of our Learned Bakers can
explain it?

Felice

On Sun, 27 Jun 2010 17:36:06 -0500, Sqwertz >
wrote:

>On Sun, 27 Jun 2010 16:33:07 -0500, heyjoe wrote:
>
>> Hate to ask a stupid question, but since I don't understand, will make a
>> fool of myself anyway.
>>
>> Why is there yeast in this recipe? What purpose does it serve? There is
>> already 1 TABLESPOON! of baking powder for leavening and no time is allowed
>> for the yeast to get active and start growing/giving off gas. Also, it's a
>> batter, not a dough, hence minimal structure to trap the yeast's virtually
>> non-existant CO2. I just don't get it! What does the yeast actually do?
>
>I'm curious its called "No Rise". I've never seen a rising
>crumpet recipe in the first place. Muffins rise. Crumpets don't.
>Maybe the yeast is there for flavor - to make it taste bready?

http://www.epicurious.com/recipes/me...UMPETS-1224188

Sqwertz wrote:
>brooklyn1 wrote:
>
>> On Sun, 27 Jun 2010 17:36:06 -0500, Sqwertz >
>> wrote:
>>
>>>I'm curious its called "No Rise". I've never seen a rising
>>>crumpet recipe in the first place. Muffins rise. Crumpets don't.
>>>Maybe the yeast is there for flavor - to make it taste bready?
>>
>> http://www.epicurious.com/recipes/me...UMPETS-1224188
>
>Still unlike any crumpet recipe I've ever used. It's been a while
>since I've made them ,though.

I don't like the texture of crumpets, too doughy... I don't like
pancakes either.

But yesterday I noticed a new bread display at the little stupidmarket
in town so I bought two loaves; rye and sourdough... excellent! I no
longer need to think about baking bread, this is the real deal:
http://www.heidelbergbakingco.com/

It's a bit of a schlep to their bakery/restaurant location, about 2-3
hour drive, but I intend to visit... and I plan on trying all their
products.

"heyjoe" > ha scritto nel messaggio
http://www.epicurious.com/recipes/me...UMPETS-1224188
>
> I can see where yeast does something in this recipe, as time is allowed
> for> the yeast to grow/develop/gas out.

> Then I'll try Felice's recipe with and without yeast. Then, maybe I'll
> see> the light.

I think the yeast is there only for the characteristic yeasty smell and
taste of a crumpet. Most batters do allow time for a rise, but this one
says no rise.

heyjoe asked:

>> NO-RISE CRUMPETS
>> Source unknown
>>
>> 1/4 ounce dry yeast
>> 1 3/4 cups warm (110 degrees) water
>> 1/2 teaspoon sugar
>> 3/4 teaspoon salt
>> 1 tablespoon baking powder
>> 2 cups bread flour
>>
>> Dissolve yeast in warm water. Stir in sugar. Add remaining ingredients,
>> beating well with a whisk until frothy. Add enough water (1/4 to 1/2 cup)
>> to make a pourable batter. Batter should spread by itself to the edges of
>> crumpet rings. Grease rings with Crisco or spray with Pam and place on
>> 450-degree griddle.
>
> Hate to ask a stupid question, but since I don't understand, will make a
> fool of myself anyway.
>
> Why is there yeast in this recipe? What purpose does it serve? There is
> already 1 TABLESPOON! of baking powder for leavening and no time is
> allowed for the yeast to get active and start growing/giving off gas.
> Also, it's a batter, not a dough, hence minimal structure to trap the
> yeast's virtually non-existant CO2. I just don't get it! What does the
> yeast actually do?

I'd guess that it's there strictly for flavor.

Bob

"Giusi" > wrote in message
...
>
> "heyjoe" > ha scritto nel messaggio
> http://www.epicurious.com/recipes/me...UMPETS-1224188
>>
>> I can see where yeast does something in this recipe, as time is allowed
>> for> the yeast to grow/develop/gas out.
>
>> Then I'll try Felice's recipe with and without yeast. Then, maybe I'll
>> see> the light.
>
> I think the yeast is there only for the characteristic yeasty smell and
> taste of a crumpet. Most batters do allow time for a rise, but this one
> says no rise.

I think you're on to something, as is Terwilliger in another post. You're
absolutely right about the "yeasty smell and taste". This recipe provide
both, but without the wait!

Felice