Yields 12 crumpets
Prep time: 1hr, Cooking time: 50mins, Total time: 1hr 50mins
Notes / tips
- If making the crumpets in advance, just toast lightly on both sides when you come to serve them.
- Caviar is optional, you can make the crumpets and serve with a slather of truffle clarified butter and / or truffle maple syrup
- 380ml Water
- 14g Dried yeast
- 300g Strong white flour
- 10g Salt
- 20g caster Sugar
- 5g Baking powder
- 70g White Truffle Clarified Butter
- 100ml White Truffle Maple Syrup
- In a bowl mix 300ml of tepid water and the dried yeast, whisk until the yeast dissolves. Add the flour, salt and sugar and whisk until you have a smooth frothy mix. Let it prove for 30 minutes.
- In the same bowl, add the remaining 80ml of water and baking powder. Whisk a couple more times and let it prove for another 30 minutes until little bubbles form on the surface.
- Grease four 10cm egg rings with truffle clarified butter. Wipe a little truffle clarified butter around a large frying pan or iron skillet and place over a medium-high heat.
- Arrange the rings in the frying pan and, once hot, spoon 4 tablespoons of the batter into each ring. Cook for 5 minutes, or until little bubbles appear on the surface.
- Once the bubbles have burst, leaving little holes, use tongs to carefully lift off the rings and flip over the crumpets, then cook for 1 minute on the other side. Re-grease and reheat the rings and pan before cooking the next batch.
- Serve the crumpets warm, with a slather of butter, topped with a quenelle of caviar and a drizzle of truffle maple syrup.