Crumpets with blackberry butter from Bills Sydney Food / Bills Breakfast, Lunch and Dinner (page 53) by Bill Granger

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

  • Ganga108 on June 22, 2022

    I used Bill's recipe to try crumpets made with milk as the liquid (I've been trialling crumpet recipes). I also found them to be doughy, without the beautiful spongy-ness and air pockets of recipes. My crumpet experiments have highlighted that the preferred type of home made crumpet is a personal preference - mine is to have a wet dough consistency rather than thin batter, and to include a little baker's/bread flour in the mix.

  • iamtabu on May 23, 2020

    I think the recipe needs slightly more water than called for to get the right consistency and level of air pockets in the crumpets.

  • Yildiz100 on July 16, 2019

    No matter what I did, these were doughy. Its probably my fault, but will try a different recipe next time, just in case it was the recipe's fault. There were certain places in the recipe where I could have used more detail as a first time crumpet maker. For example, what texture should the batter have, and how long to cook on the second side. Also, bicarb in a recipe with no acid means they tasted slightly bitter too.

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