Crumpets

Chris calls these trumpets but they are crumpets.  They are a British food.  You can do sweet or savory.  There is a great crumpet shop in Seattle which prompted me to make these. I made two kinds.  A smoked slamon and a lemon curd.  I made the toppings a head of time and then another day I made the crumpets.

Salmon

For the salmon a bought a peiace of smoked salmon at Costco and then I had about a cup of mozzerella, a package of cream cheese, some parsley and lemon and garlic.

Melt the cream cheese over medium heat in a medium sauce pan.

 Mix in the salmon you can shread it with a fork or spatula before hand or while in pan

Mix together

Add 3-4 cloves of fresh garlic

Add about a 1/2 cup of milk

 

Thoroughly encorporate

Add the cheese

Add parsley and lemon, black pepper and a few red pepper flakes if you like and then store in fridge if you are not using right away.

Lemon Curd

Take about 3 T of fine lemon zest

3/4 cup of fresh lemon

1 1/4 white sugar

Mix sugar with 5 eggs

Whisk together

Melt in a stick of butter over medium heat stirring constantly and add zest

Add lemon juice and stir constantly until thick cool in fridge and reheat over low/medium if desired for crimpets

Crumpets

Here is what you need 12 oz of milk, 2ish cups of flour, 12 oz warm water, 1/8 oz yeast, 2 t sugar, I t salt, and 1 t baking powder

Whisk together everything but the salt and baking powder the wet liquid and flour may need to be adjusted you want the consistency of heavy cream.  Let rest covered for about an hour until bubbly

 Stir in salt and baking powder

Heat griddle with crumpet rings or rings from canning jars and spray with non stick spray

Fill almost to the top and cook for about 5 min on medium heat until bubbles form on the top

Flip and cook for another couple min  Top however you want I used ricotta and lemon curd and salmon spread and cucumber but you can do anything maple or nutella

Yummy