A London chef has revealed his straightforward, fuss-free recipe for homemade crumpets, urging people to stop purchasing them from supermarkets. Matt Ryle, head chef at the French all-day brasserie, Maison Francois, in London, has been using social media to educate followers on quality cooking.
In his latest video, he tackles the British breakfast staple. Over the years, Matt has used social media to demonstrate how home cooks can create restaurant-quality meals and classic French dishes with ease, reports the Express.
In a recent Instagram post, Matt told his followers: “Stop buying your crumpets… I’m gonna show you a really quick and easy way to make them instead.”
Crumpets are an ideal weekend baking project, best enjoyed smothered in copious amounts of butter or, as Matt suggests, Marmite and cheese. If you’re not immediately ready to devour the freshly baked crumpets, Matt recommends storing them in a freezer bag for toasting later.
Matt’s Instagram Reel has already amassed over 347,000 views, receiving 6,881 likes and 106 comments. One follower, Dolly, praised: “I literally said to myself this morning I want to learn how to make these.”
Another user, Studio Heavenly, commented: “These look absolutely delicious! Nothing beats a warm, buttery crumpet. Definitely adding this to my weekend baking list!”
Maury added: “Thank you for sharing this! Can’t wait to try your recipe! Crumpets made at home aren’t even comparable to store-bought.”
If you fancy whipping up your own batch of comforting crumpets at home, here’s what you’ll need for Matt’s recipe.
Crumpets recipe
Ingredients
- 225g strong bread flour
- 125g plain flour
- 7g dried yeast
- 1½ tsp salt
- 1tsp sugar
- 350ml whole milk
- 1tsp bicarbonate of soda
- 150ml water
Method
Start by using a stand mixer with a paddle attachment to combine all the dry ingredients, except for the bicarbonate of soda. Warm the milk slightly and gradually mix it into the dry ingredients.
Keep mixing until a wet dough forms. Cover the bowl with cling film and let it prove for an hour, or until it doubles in size.
Warm the water and stir in the bicarbonate of soda. Return the dough to the stand mixer, mixing with the paddle for two minutes, and slowly add the bicarb mixture.
Mix for another two minutes. Cover and let the dough prove again for 30 minutes until it’s bubbly.
Spray oil on a flat, heavy-based pan and oil metal rings. Heat the pan to a medium heat.
Fill the rings a quarter full with the dough. Cook on medium heat until bubbles form and the bottom is golden.
Flip and cook the other side. If needed, gently push the crumpets out of the rings.
Cook for four to five minutes per side. If the centre is undercooked, pop them in the oven for one to two minutes.