Serves 6
Preparation Time 15 minutes, plus standing time
Cooking Time 10 minutes

• 2 large free-range eggs
• 250ml full cream milk
• 40ml butter, melted
• 500ml cake flour
• 12.5ml baking powder
• 3 spring onions, finely sliced

1 Whisk the eggs, milk and butter together. In a separate bowl, sift the flour, baking powder and a pinch of salt together. Make a well in the centre and pour the liquid mixture into the well. Slowly whisk the dry ingredients into the liquid until smooth and well combined. Cover the bowl and allow to stand for 2 hours or overnight.
2 Heat a large non-stick frying pan over medium to high heat. Pour spoonfuls of the batter into the pan. Sprinkle with a few pieces of spring onion and cook for 2 minutes or until bubbles appear on the top of the crumpet. Turn it over and cook on the other side for another minute or until golden brown. Continue with the remaining batter. Cover and keep warm until ready to serve.
3 Just before serving place the toppings of your choice onto the crumpets and arrange on a platter.

Text and image: Ideas