Fresh Crumpets with Blueberry-Vanilla Preserves

Did you eat crumpets while growing up? I didn't, but my friends and I would 'serve' imaginary crumpets at our teddy bear tea parties when we were preschoolers, though we didn't exactly know what crumpets were. "Tea and Crumpets" was a saying we had heard, so tea and crumpets it was.

It wasn't until I was in my twenties that I actually tasted my first crumpet. They were not readily available in my area so I made my own. Yum! Similar to an English Muffin crumpets are usually smaller and the texture is more dense.

The batter goes together in moments, develops for 30 minutes then is scooped into round rings and cooked on a griddle or skillet for about 12 minutes.

I have tried all kinds of cooking forms to make the crumpets, from the old-fashioned tuna cans (both ends removed), round cookie/biscuit cutters, and English Muffin rings ~ but my favorite are these non-stick 3-inch egg cooking rings with handles.
They are a dream to use. No struggle at all with sticking issues or handling the hot rings.

Of course, they also make perfectly formed eggs for pretty presentations when plating, and neat breakfast sandwiches ~ a la Mickey D's. ...:D

The Blueberry-Vanilla Preserves can be made in minutes; blueberries (fresh or frozen), sugar or Splenda, water, a little lemon juice cooked for a few minutes to thicken, then removed from heat then the vanilla is stirred in off heat. Transferred to a clean jar it will last, refrigerated for one week. It is very good.

You can top the crumpets with anything you like ~ honey, maple syrup, any jams or spreads.


But sometimes I just like them split, toasted and spread with butter. :)



If you would like printable copies for these recipes you can find them on the Once Upon a Plate Recipe blog ~ HERE.


A big thank you to Michael at Designs by Gollum for hosting Foodie Fridays!


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