Comfort Me with Carbs: English Crumpets from The Beaumont in London

"Все дети - художники. Проблема в том, чтобы остаться художником, когда ты вырос." Пабло Пикассо ©

As we’re baking our way around the world, we had to stop in London for a cup of tea and crumpets at The Beaumont in Mayfair, one of our favorite hotels in the world. This recipe is from chef Ben Boeynaems at the hotel’s Colony Grill.



1 1/2 c. bread flour

1 tsp. sugar

3 Tbsp. fresh yeast or 2 tbsp. dried yeast  

1 tsp. baking soda

14 oz. room temperature water  

1 tsp. salt


1. Mix everything in a bowl and whisk until smooth.  

2. Cover and leave to prove until batter doubles in size and bubbles over the surface.  

3. Put English muffin rings into a non-stick pan on a low heat and fill each ring three-quarters with batter and cook until the top has formed a skin. If you don’t have English muffin rings, you can also use tuna can tins.

4. Remove the ring.

5. Flip the crumpet and cook for another 2-3 minutes.

6. Cool on a wire rack.

Read more about The Beaumont on Fathom. And keep baking! See all the Comfort Me with Carbs recipes.

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