* 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"
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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