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 #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.