Sweet & Savory Crumpet Brunch

 

Whenever we're in Seattle, we always make a point to grab a bite at The Crumpet Shop in Pike Place Market. It was here that I had my first ever crumpet experience and needless to say, I was instantly hooked on those light and fluffy crannies. Crumpets are like a cross between an English muffin and a pancake with a light & fluffy center and slightly crisp bottom.

History of the crumpet

Crumpets originated in the 17th century as thin pancakes made from a flour, milk, and egg base. However, today’s version likely developed in the Victorian era, when bakers added yeast and then baking powder to the recipe. Traditionally, the mixture is poured onto a griddle or baking sheet fitted with special crumpet rings and then baked on one side only, leaving the uncooked moist, spongelike top full of its distinctive nooks and crannies. (Sourced from Britannica) 

I bought my crumpet rings off Amazon, you can find them HERE. For me, it was worth the small investment since I will also be using these rings for eggs and biscuits. 

Sweet & Savory Crumpet Brunch

makes 10 crumpets

For the Crumpets...

I used this crumpet recipe by The Daring Gourmet which was pretty spot on. Just a heads-up, crumpets are a yeast-based dough so you'll have to wait around 2 hours for them to proof so just keep that in mind.

Smoked Salmon Spread (Savory Crumpet)

3 oz. smoked salmon (chopped)

4 oz. cream cheese

1 TBSP capers

1 TBSP chopped green onion

1 tsp fresh dill

1-2 dashes of Worcestershire Sauce

2 TBSP heavy cream

the juice from 1/2 a lemon

Garnish options: Fresh dill, sliced cucumber, soft boiled egg, & sliced green onion

Directions:

Process cream cheese in a food processor to soften completely; add salmon, capers, green onion, dill, cream, Worcestershire sauce, hot pepper sauce, and lemon juice. Process the mixture again until creamy and smooth.

Honey Walnut (Sweet Crumpet)

Mascarpone cheese

Chopped walnuts

A drizzle of honey