Home Bread-Bakers v118.n031.3
[Advanced]

Whole-Wheat Crumpets With Mock Clotted Cream

Reggie Dwork <reggie@jeff-and-reggie.com>
Mon, 20 Aug 2018 00:29:30 -0700
v118.n031.3
* Exported from MasterCook *

           Crumpets, Whole-Wheat Crumpets With Mock Clotted Cream

Recipe By     :Melissa Clark
Serving Size  : 6     Preparation Time :0:00
Categories    : Biscuits/Scones/Muffins         Bread-Bakers Mailing List
                 Ethnic                          Grains
                 Low Fat                         Posted
                 Side Dish                       Snacks

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                cup  warm milk
   2 1/4      teaspoons  active dry yeast
   1           teaspoon  honey
   1 1/2           cups  warm water
   1 1/2           cups  whole-wheat flour
   1 1/2           cups  all-purpose flour
   1 1/2      teaspoons  salt
   1           teaspoon  baking powder
                         Mock Clotted Cream:
   1                cup  mascarpone
   6        tablespoons  heavy cream
                         Vegetable oil -- for cooking

English

I cheat a little with the crumpets, frying them up free-form without 
employing crumpet or English-muffin rings. They come out flat, like 
pancakes, with a deep yeasty flavor and crisp crust. Though if you 
like molds, try using cookie cutters: hearts, diamonds, clubs and 
spades give the party a very "Alice in Wonderland" feel.

Hot crumpets beg for clotted cream. Traditional recipes call for 
simmering cream for a couple of hours in a double boiler, then 
removing and chilling the cream, or clot, that forms on top. I did 
this once, and it was delicious, though not entirely worth it since 
you can buy clotted cream, or make a fake, mascarpone-based version 
that's just as good.

TIME: 1 hour

In a large bowl, whisk together the milk, yeast and honey. Cover the 
bowl with plastic wrap and let stand in a warm place until the 
mixture becomes foamy, about 10 minutes.

Whisk in the warm water, both flours, salt and baking powder until 
smooth. Cover with plastic wrap and let stand in a warm place until 
doubled in size, about one hour.

To prepare the mock clotted cream, in a medium bowl, whisk together 
the mascarpone and cream until thick and stiff. Chill until ready to serve.

To prepare the crumpets, set a griddle over medium-low heat and oil 
it. To make flat, pancakelike crumpets, spoon the batter onto the 
griddle and cook for about 3 to 4 minutes on one side and 1 to 2 
minutes on the other. To make the crumpets using English-muffin rings 
or cookie cutters, oil them liberally and place on the skillet. Spoon 
in batter 1/4" high. Let the crumpets cook until dry around the edges 
and bubbles have formed over the surface, about 5 to 6 minutes. 
Remove the rings and wipe clean. Turn crumpets over and cook until 
lightly browned, another 2 to 3 minutes. Re-oil the griddle and each 
ring before making another batch.

Reviewer: I love these things. they take a lot longer at med-low heat 
than indicated here, about twice that time. I used rings and now I'm 
going to try and see if they freeze well.

Source:
   "Featured in: Crumpets And Marmalade On Super Bowl Sunday"
S(Internet address):
   "<https://cooking.nytimes.com/recipes/1013455-whole-wheat-crumpets-with-mock-clotted-cream>"
Yield:
   "6 to 8"
                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 300 Calories; 8g Fat (22.8% 
calories from fat); 10g Protein; 50g Carbohydrate; 5g Dietary Fiber; 
26mg Cholesterol; 644mg Sodium.  Exchanges: 3 Grain(Starch); 0 Lean 
Meat; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.

NOTES : 2018 - 0518