Crumpets

stufisher

Firstly, I assume you're not referring to Scottish crumpets ... they're bigger, flatter and sweeter and lend themselves perfectly to being eaten cold ... buttered and with jam and a builders brew in the afternoon.

The savoury crumpets to which you refer, I would toast and butter whilst hot. Generally, two of those with a brew and you're sorted.

Alternatively, just spread jam or conserve on them instead of butter for a sugar rush.

One I haven't yet tried but plan to is crispy, streaky, smoked bacon smothered with maple syrup and sandwiched between two unbuttered toasted crumpets. I normally do this with bagels or muffins and they're fantastic.

FFS I'm Hank Marvin now ... and salivating  

wibble

stufisher said:

Firstly, I assume you're not referring to Scottish crumpets ... they're bigger, flatter and sweeter and lend themselves perfectly to being eaten cold ... buttered and with jam and a builders brew in the afternoon.

The savoury crumpets to which you refer, I would toast and butter whilst hot. Generally, two of those with a brew and you're sorted.

Alternatively, just spread jam or conserve on them instead of butter for a sugar rush.

One I haven't yet tried but plan to is crispy, streaky, smoked bacon smothered with maple syrup and sandwiched between two unbuttered toasted crumpets. I normally do this with bagels or muffins and they're fantastic.

FFS I'm Hank Marvin now ... and salivating  

Crumpets should never be un-buttered if you're having jam/whatever else on them. It's the law!

rsvmark

Butter AND a nice chunky marmalade 

mudslide73

WezV said:

fastonebaz said:

monquixote said:

Cheese & Marmite!

That would be epically foul.

I light smear of marmite, then cheese piled on and grilled.... then add beans.   Chefs kiss!

You can smell Marmite on the wind in B-O-T!

It's butter for me - a proper treat in these healthy spread times.

My dad calls them pikelets for some reason which in his Brummie accent sounds funny. Poikelitts!

boogieman

My bro in law brought some of his golfing buddies over here from the US last summer and they stayed with us while they played at Sandwich, Leeds Castle and a couple of other courses. Three of the four of them had never been to the U.K. before so we introduced them to fish and chips, curry, proper sausages and decent bacon etc. The major hit though was the crumpet, they loved them. One of them misheard and christened them Grommits, and they’ve stayed as grommits in our house ever since. 

Likewise my mum has always called croissants “croisettes” although I’ve no idea why. 

thecolourbox

mudslide73 said:

WezV said:

fastonebaz said:

monquixote said:

Cheese & Marmite!

That would be epically foul.

I light smear of marmite, then cheese piled on and grilled.... then add beans.   Chefs kiss!

You can smell Marmite on the wind in B-O-T!

It's butter for me - a proper treat in these healthy spread times.

My dad calls them pikelets for some reason which in his Brummie accent sounds funny. Poikelitts!

I think, but could be wrong, that pikelets are actually the thinner version of a crumpet, thickness similar to a scotch pancake but texture very much in the crumpet style.

That could be what stufisher is taking about a few posts above, the thinner "Scottish" crumpets?

Jonathangus

Having just had a Lister* for lunch, I'm thinking it would work well as a crumpet topping.



*Fried egg butty with chilli sauce and chutney; it's a state-of-the-art sarnie.  

Greatape

Ardennes paté or similar. 

Philly_Q

All this talk of butter is making me feel sick.  I hate butter.  Especially melted butter.

usedtobe

Nobody else calls them pikelets, then?

Philly_Q

usedtobe said:

Nobody else calls them pikelets, then?

My stepmother used to.  Yorkshire thing, is it?

usedtobe

Philly_Q said:

usedtobe said:

Nobody else calls them pikelets, then?

My stepmother used to.  Yorkshire thing, is it?

Yeah - a Yorkshire thing..

Kitt

Nothing wrong with an ample quantity of melted butter IMHO. 

Nothing beats the combo of melted cheese and butter though!

ToneControl

usedtobe said:

Philly_Q said:

usedtobe said:

Nobody else calls them pikelets, then?

My stepmother used to.  Yorkshire thing, is it?

Yeah - a Yorkshire thing..

West Mids thing I thought, although I think pikelets there are thinner

ToneControl

Jonathangus said:

Kilgore said:

munckee said:

The problem is the crumpet, rubbery crap.  Start with a toasted muffin add poached egg and maybe pancetta and hollandaise sauce.  

Is your muffin buttered? Would you like us to assign someone to butter your muffin?

Excuse me?  

I don't think any remaining forumites possess a muffin

Sporky

boogieman said:

Likewise my mum has always called croissants “croisettes” although I’ve no idea why. 

I went through a period of calling them "crussunts" specifically to annoy someone who was insistent on saying it with a French accent. 

axisus

Marge only for me. Plus I have to cremate the thing first. I don't like them squidgy at all I like them firm like mens buttocks. 

bertie

usedtobe said:

Nobody else calls them pikelets, then?

completely different to crumpets.

Crumpets are about 1/2 to 3/4"  thick,   Pikelets are thin like a scotch pancake/drop scone 

Philly_Q

ToneControl said:

usedtobe said:

Philly_Q said:

usedtobe said:

Nobody else calls them pikelets, then?

My stepmother used to.  Yorkshire thing, is it?

Yeah - a Yorkshire thing..

West Mids thing I thought, although I think pikelets there are thinner

I said Yorkshire because my stepmother was originally from Hull, no doubt they say pikelet in other parts of the country too!

beed84

This is my fancy way of having crumpets

1.Toast crumpets properly so they’re slightly brown and hard on the outside. Any less and they don’t taste too good.
2. While toasting, gently fry off some finely chopped garlic and scramble in some egg. Cook slowly so it’s fluffy and moist.

3. Butter crumpets generously and place a slice of cheddar on each.
4. Add the scrambled egg over the crumpets so it melts the cheese. Season with sea salt and black pepper.
5. Enjoy crumpets like never before.

This works particularly well with those giant crumpets. Deffo cooking this this week now!