Mountain Pepper Crumpets

Name: Mountain Pepper Crumpets
Yield: 10
Ingredients: 7.0g Dried yeast; 50.0ml Warm water; 200.0g Plain flour, sifted; 10.0g Brown sugar; 8.0g Bicarbonate of soda; 5.0g Baking powder; 300.0ml Milk, warmed; 15.0g Mountain pepper or pepper berry powder; 10.0ml Grapeseed oil; 40.0g Unsalted butter; 500.0ml KNORR Hollandaise Sauce Gluten Free 1L; 60.0ml KNORR Italian Glaze with Balsamic 500g; 200.0g Baby spinach, blanched; 150.0ml Mānuka honey, warmed; 10.0x Prosciutto slices, cooked

Australia and New Zealand’s culinary roots lie in native ingredients, many of which are still not fully recognised or widely used. Tapping into them can add a unique depth and distinctly local character to modern dishes. These breakfast crumpets are surprisingly easy to make and feature trans-Tasman ingredients of pepperberry (Australia) and mānuka honey (New Zealand), giving kitchens the chance to honour local produce.

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What you need

Dried yeast 7.0 g
Warm water 50.0 ml
Plain flour, sifted 200.0 g
Brown sugar 10.0 g
Bicarbonate of soda 8.0 g
Baking powder 5.0 g
Milk, warmed 300.0 ml
Mountain pepper or pepper berry powder 15.0 g
Grapeseed oil 10.0 ml
Unsalted butter 40.0 g
KNORR Hollandaise Sauce Gluten Free 1L 500.0 ml
KNORR Hollandaise Sauce Gluten Free 1L
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KNORR Italian Glaze with Balsamic 500g 60.0 ml
KNORR Italian Glaze with Balsamic 500g
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Baby spinach, blanched 200.0 g
Mānuka honey, warmed 150.0 ml
Prosciutto slices, cooked 10.0 x

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Preparation

What you need
- Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
Crumpet Batter
- In a small bowl, dissolve yeast in warm water.
- Place flour, sugar, bicarb and baking powder in a large bowl. Whisk.
- Whisk in warm milk and then whisk in the yeast mixture.
- Cover and put in a warm place to rise for 1 hour. The surface will be foamy.
- Grease a large frypan with ½ of the butter, place greased 10cm metal crumpet rings in pan and heat on medium high heat.
- Fill each ring with ⅓ cup of batter. Cook until little holes appear and top has set, around 2 minutes.
- Using tongs, carefully remove rings. Turn the heat to medium low. Turn the crumpets over and cook until golden, about 1–2 minutes. Remove from the pan.
- Regrease rings, melt remaining ½ of butter and repeat with remaining batter until all batter is used.
To Serve
- In a saucepan, combine KNORR Hollandaise Sauce and KNORR Italian Glaze with Balsamic.
- Serve warm crumpets on plates with baby spinach and top with whipped balsamic hollandaise, honey drizzle and crispy prosciutto.