Crumpet [Warburtons] from RecipeTin Eats by Nagi Maehashi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vegetable oil for unsalted butter.

  • Rinshin on May 24, 2026

    First time making crumpets, and I was expecting problems and thought I wouldn’t like them because store-bought crumpets in the past left me wondering why people liked them. Now I understand why they are so popular in the UK. They have a consistency and texture similar to mochi donuts. This recipe is very easy to make. Although I used a quarter-cup measure for the batter, I had enough to make 7 crumpets. Next time, I need to butter the rings more liberally because some of the crumpets were hard to release. Photo added.

  • anya_sf on May 16, 2026

    Great crumpets, and probably the fastest crumpet recipe I've tried, although I did let the batter sit a little longer as my kitchen was cold. I cooked them on my electric griddle. They took longer as I turned the heat down quite low at the end, afraid of burning, although I needn't have worried. Then I flipped them too soon (tiny bit of uncooked batter on top) so the tops weren't completely holey. Next time I will do better - and also double the recipe.

  • kbrooks on May 09, 2026

    I make English muffins successfully often. However I have been struggling to find a crumpet recipe that actually turns out something that looks like a crumpet,tastes like a crumpet,and toasts up like a crumpet with the signature crispy outside and airy sponge like interior. This is that recipe!!! Key is heat control and timing. Follow Nagi's recipe and instructions and you can't go wrong.

  • dawnelizabethtaylor on March 17, 2026

    Perfect Nagi!

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