Food & Wine USA - (02)February 2021

FEBRUARY 2021 31

crumpet rings with cooking spray, and

place in skillet. Let rings preheat until

hot, 2 to 3 minutes. Carefully spoon

about^1 / 3 cup batter into each ring, filling

each ring halfway. Cook, undisturbed,

until surface is covered in large holes and

batter looks dry and slightly set around

edges, about 8 minutes. Using tongs,

carefully lift ring molds to remove. Using

a small spatula, gently flip crumpets.

Cook until bottoms are golden brown, 1

to 2 minutes.

4. Transfer crumpets to a wire rack.
   Repeat process 2 times using remaining
   oil and batter, re-greasing and preheat-
   ing rings between batches. Serve crum-
   pets hot with desired toppings.
   —MELANIE HANSCHE
   MAKE AHEAD To store crumpets in
   refrigerator, let cool completely, about 30
   minutes; store in an airtight container in
   refrigerator up to 3 days. To serve, reheat
   in toaster. To store in freezer, let cool
   completely; wrap tightly in plastic wrap,
   place in a ziplock plastic bag, and store in
   freezer up to 1 month. Thaw frozen
   crumpets in refrigerator before toasting.


5. Stir together buttermilk, sugar, and
   yeast in a medium bowl. Let stand until
   frothy and bubbly on surface, about 10
   minutes. Meanwhile, combine all-purpose
   flour, spelt flour, and salt in the bowl of a
   stand mixer fitted with the whisk attach-
   ment; beat on low speed until combined,
   about 20 seconds.


6. Make a well in center of flour mixture;
   pour in buttermilk mixture. Beat on
   medium speed until batter is smooth and
   no lumps remain, about 2 minutes. Stir
   together^2 / 3 cup warm water and baking
   soda in a small bowl. Reduce mixer speed
   to medium-low; gradually beat in warm
   water mixture until batter is smooth and
   slightly thicker than buttermilk, about 30
   seconds. If needed, add up to 2 additional
   tablespoons warm water,^1 / 2 tablespoon at
   a time, to thin batter to proper consis-
   tency. Cover bowl loosely with plastic
   wrap, and let stand at room temperature
   until surface is very bubbly and batter has
   doubled in volume, about 45 minutes.


7. Heat a well-seasoned 12-inch cast-iron
   skillet over low. Brush skillet with 2 tea-
   spoons oil; coat insides of 4 (3^1 / 8 -in ch)

Buttermilk Crumpets

ACTIVE 50 MIN; TOTAL 1 HR 30 MIN
SERVES 6

Crisp on the outside with an airy, spongy
center, crumpets are lovely hot out of
the pan but also reheat beautifully in the
toaster. Buttermilk helps to keep them
tender and light, while spelt flour lends a
nutty flavor.

11 / 2 cups buttermilk, at room
temperature

1 tsp. granulated sugar

2 (^1 / 4 -oz.) envelopes instant
yeast

2 cups all-purpose flour (about
81 / 2 oz.)

1 /^3 cup spelt flour (about 1^3 /^8 oz.)

1 tsp. kosher salt

2 / 3 cup warm water, plus more if
needed

1 / 2 tsp. baking soda

2 Tbsp. neutral oil (such as
grapeseed oil), divided

Cooking spray

Crumpets are perfect

with just a pat of butter,

but try these toppings

(shown on p. 29) to take

them to the next level.

Bagel Vibes: Crème

fraîche + gravlax + chives

First Class: Whipped

feta + lump crabmeat

+ pickled red onion +

salmon roe

Honey Plus: Whipped

ricotta + honey + thyme

Tart Start: Labneh

+ lemon curd or

orange-rosemary

marmalade

TOP THEM YOUR WAY