French Crumpets
Photography by Olivia Galletly.
These French crumpets are so yummy – great for feeding a crowd when you're in a hurry and still want to make something special. Change your fruit up depending on what's in season, I used frozen boysenberries and strawberries.
Serves: 4
INGREDIENTS
3 free-range eggs
⅓ cup milk
1 teaspoon ground cinnamon
12 crumpets
25 grams butter
To serve: yoghurt (I used Piako Coconut Yoghurt), fruit of your choice and maple syrup
METHOD
In a bowl, whisk together eggs, milk and cinnamon. Dunk the crumpets into the egg mixture for 30 seconds on each side.
Heat a large non-stick frypan and add a quarter of the butter. Cook the crumpets three at a time, frying each side for 3-4 minutes or until golden.
Serve stacked and topped with yoghurt, fruit and maple syrup.
The Hungry Cook
For more beautiful recipes by Olivia Galletly, visit her blog The Hungry Cook.
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Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!