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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!
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!
That could be what stufisher is taking about a few posts above, the thinner "Scottish" crumpets?
*Fried egg butty with chilli sauce and chutney; it's a state-of-the-art sarnie.
As for "when am I ready?" You'll never be ready. It works in reverse, you become ready by doing it. - pmbomb
Nothing beats the combo of melted cheese and butter though!
Crumpets are about 1/2 to 3/4" thick, Pikelets are thin like a scotch pancake/drop scone
just because you do, doesn't mean you should.
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.
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!