Being born and bred in Britain, I have grown up with a soft spot for the classic English crumpet as there is nothing else like them! That crispy toasted outside accompanied with a fluffy texture inside, filled with tiny pocket holes to give them their signature taste. They will always take me back to my childhood when it was a chilly afternoon and my Mum toasted a batch of crumpets and buttered them up for me and my sister to devour!
But as I have grown older, they are no longer a part of my weekly breakfast routines, mainly because I enjoy a more varied breakfast now! So when Strippd approached me to create a recipe for them, adding chocolate into the equation, I jumped at the chance!
You may be thinking ‘how can crumpets be a sweet thing?!’, well trust me, this idea really does work and I have really outdone myself with this one because I really doubted whether I would be able to master the art of crumpet making (it is seriously tricky to get just right). Even though there was a problem maintaining the little pocket holes on top when I flipped them over, I still managed to get that traditional texture with a chocolatey twist for the taste!
- 140g white bread flour
- 60g chocolate whey protein
- 10g cocoa powder
- 1 whole egg
- 500ml milk
- 1/2 tsp yeast
- 1/4 bicarbonate of soda
- 1/4 xantham gum
- Olive Oil for cooking
You will need at least two Crumpet Rings
- Sieve the both flours into a large bowl and add the other remaining dry ingredients, mixing together well.
- Next crack in the egg and milk then stir gently until you make a thick batter.
- Cover bowl up and leave for at least four hours (preferably overnight).
- Prepare two crumpet rings by brushing them with olive oil, as well as adding oil to a large pan.
- Put the pan on a low/medium heat and then place the crumpet rings in the pan.
- Ladle in some of the mixture into both of the rings so that they are half full, and leave to cook 6-7minutes. The crumpets should start to form holes on the top. You can take the option of covering the pan over to retain the heat.
- Turn the crumpets over and remove the rings gently, cooking for a further 1-2mins until golden.
- Remove the crumpets from the pan and leave to cool.
- Repeat steps 4-6 until all the mixture is done.
- In order to eat the crumpets, you need to toast them. So either pop them a toaster or underneath a grill.
- Once they are toasted cover with desired toppings.
For the shots, I have covered the crumpets with a beautiful layer of melted butter, but I do highly recommend adding chocolate hazelnut butter almond butter or some maple syrup!
So there you have it! Chocolate crumpets that are packed with nutritious ingredients that will help to boost your energy levels and provide you with a good serving of essential protein.
Let me know if you give this or any other one of my recipes a go by leaving a comment or tagging me on social media in your best foodie snaps using the hashtag #thegrowingbutterfly