Makes: 10 crumpets
5 g instant dry yeast
400 ml (225 g) cake flour
5 ml salt
300 ml warm water
30 ml Clover Mooi River salted butter
Clover Butro butter spread
poached apricots and peaches
Sift the dry ingredients together. Form a well in the centre of the dry ingredients and gradually add the water while mixing until a smooth batter is formed.
Mixture should be thick, but must be of a pouring consistency.
Cover and allow to rest in a warm place for 20 minutes or until mixture has doubled in volume.
Grease egg rings with some of the butter. Heat the remaining butter in a heavy-based frying pan. Place the rings in the pan and pour 2/3 of batter into the rings.
Cook slowly over a low heat for 3 – 4 minutes or until bubbles form on the top and crumpets become firm. Remove rings and flip crumpets over.
Cook for another 1 – 3 minutes.
Remove from pan. Butter lightly and serve with poached fruit.
CLOVER INGREDIENTS USED IN THIS RECIPE