It doesn't get much better than spending a summery Sunday morning nomming home-made crumpets with one of your best friends (we have Irene to thank for most of the following scrumptious photos).
Crumpets start off like most other batters - flour, salt, sugar, baking soda (or bicarbonate of soda, if you want to be technical).
Sift!
For a twist, add yeasty milk.
And drink mimosas to kill time while the batter rises.
You'll know it's time to start the quick strawberry jam when you've run out of champagne. Spoiler alert: Quick jam is really easy.
After caramelizing the sugar so it's syrupy, just cook down some fresh strawbs and throw in balsamic vinegar and lemon zest. Now back to those crumpets.
I always thought it was more fun to make one really big pancake than a bunch of small ones; that's how Gordon rolls too.
Bubbles! And butter! Paula Deen, represent.
Whip that cream. Whip it good.
Ok, so the plating of our first giant crumpet didn't go so well. The jam turned out really tasty, though.
Much better. I think we have Irene to thank for that, as well. Even though I didn't grow up eating crumpets like Robin did, I have become a big fan of The Crumpet Shop here in Seattle - family and friends, remind us to take you next time you're in town - and our home-made crumpets did not disappoint. Everyone likes a Sunday crumpet!
"Can has crumpets?"
That was a good Sunday...er, weekend...err, week-long playing and eating extravaganza!
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