Mountain Pepper Crumpets Recipe
Menu

Ingredients per serve

+

What you need


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.

...

Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
  2. 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.
  3. 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.
Home
Products
Recipes
Inspiration
Menu