Truffle Maple Crumpets, Caviar


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



    1. 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.
    2. 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.  
    3. 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.
    4. 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.
    5. 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.
    6. Serve the crumpets warm, with a slather of butter, topped with a quenelle of caviar and a drizzle of truffle maple syrup. 
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