These crumpets are a delicious weekend breakfast treat. I have provided options for savoury and sweets crumpets below. Sometimes I really struggle to decide if I want a sweet or savoury breakfast. In these cases, I sometimes go for both!

Sweet Crumpets

If using dairy milk and dairy cream cheese, this recipe is vegetarian-friendly. By opting for non-dairy alternatives, this recipe is vegan-friendly. I like to use Alpro coconut milk and Violife cream cheese when making the vegan options.

Hope you enjoy!

Amy x

300g plain flour
1 sachet (8g) yeast
1/2 tsp salt
200ml milk of choice (dairy or non-dairy)
200ml warm water

Sweet Crumpets
1 tsp blackberry jam
1 tsp maple syrup
1 tbsp cream cheese (dairy or non-dairy)
1 tsp icing sugar

Savoury Crumpets
Roasted veggies of choice
1 tbsp cream cheese (dairy or non-dairy)
1 tbsp salsa

Mix the flour, yeast and salt in a large bowl. Mix the milk with the warm water in a jug.

Make a well in the centre of the dry ingredients and gradually mix in the liquid. Mix for 4-5 minutes to make a smooth dough. Cover the bowl with cling film and allow the dough to rise in a warm place for 30 minutes (I like to use the hot press).

To cook the crumpets, heat a non-stick frying pan over a medium hear and drop circles of the douugh on to the pan. Cook for 3-4 minutes on each side.

Serve with your choice of toppings. Leftover crumpets, without to topping, can be stored in the fridge for up to 3 days or in the freezer for 3 months.