So, if you haven't noticed by now, I'm kind of addicted to spelt flour. It's so great and after a decade of living a strict gluten free lifestyle (note, before it was fashionable and annoying) I was elated to find out I could tolerate spelt! Oh, I was strictly gluten free to combat an auto immune disease and a bit of soft tissue rheumatism and weekly migraines....naturally I was a really popular teenager!
After spending a year experimenting with Spelt flour and desperately hoping I wouldn't redevelop symptoms I'm going on a bit of a journey to re create all of my favourite foods that gluten free flour cant really hold up to like brioche, croissants, eclairs and crumpets!
Homemade crumpets are ridiculously easy to make, its basically a yeast risen pikelet batter, not scary. I think yeast is on of those things that does freak people out, it shouldn't. As long as you prove it in tepid milk or water, feed it sugar and salt, its fine.
Also they make the best easy breakfast, I make a double batch, cook them all off and then freeze what ever doesn't get eaten. They easily defrost in the toaster, then we split them in half, too easy and a nice hot breakfast alternative to toast.
I do recommend cooking both sides, its tempting not to I know, they look just like the store bought ones until they are cooked off on the other side. But by cooking both sides you guarantee they are fully cooked thru and they defrost after freezing better as well (they get a slimy kind of top when cooked only on one side, frozen and then defrosted)
Also, I just want to mention this honey comb. We are really lucky here in the Hawkes Bay, every second person has hives it seems. My top two are Beagles Bees and The Naked Honey Pot (both of which need actual websites). We generally buy Beagles honey because they are at our local farmers market, however I went to the Hasting market a few weeks ago and met The Naked Honey Pot people, what I love about this honey comb is that its actually made inside the box, they have a special frames that these plastic containers sit it, the bees make the honey comb, box is removed, lid put on, untouched by human hands.
Anyway, thats more rambling than usual...heres the recipe
- 3 cups of Organic Spelt flour
- 10 g of yeast
- 1 tsp baking powder
- 1 tsp salt
- 1/2 Tbsp fair trade sugar
- 1 1/2 cup full fat organic milk
- 1 Tbsp ghee (or butter) + more for frying
You will also need crumpet rings or metal circle cookie cutters
- Sift the flour, baking powder and salt in to the bowl of your kitchen mixer (or bowl if doing by hand). You will require the dough hook attachment.
- Place the ghee into a saucepan, melt over a medium heat. Once melted turn off the element but leave the pot on it. Add the salt, sugar and milk. The residual heat from the element should heat the milk until tepid, it might take a few minutes. if not turn the heat back on for a few minutes. You don't want the milk to be hot, just slightly warm to the touch.
- Sprinkle the yeast over the milk mixture, stir and leave for a few minutes. It should smell yeasty and sour (this is proving the yeast).
- Add the yeast mixture to the flour and mixture and mix until combined, You will need to scrape down the sides and loosen the flour on the bottom of the mixing bowl every 30 second or so.
- Once combined, cover with a tea towel and leave in a warm place for half an hour or until the dough has risen *See the above picture.
- Heat your pan (I use cast iron) to a medium to low heat. Place a teaspoon of ghee into the pan to melt, place your crumpet rings in and using a pastry brush, grease the insides of the rings slightly.
- Place tablespoons of batter into the rings, the batter will continue rising in the pan, so be sure not to over fill your rings.
- Cook for about 3 minutes or until the top and sides of the crumpet start to cook, flip the crumpet and remove the ring (be careful, use a cloth to hold the ring, it will be extremely hot).
- Continue to cook for a minute.
- Best served with butter and honey and an enormous pot of good coffee.