Khoollect tips: perfecting the humble crumpet

The crumpet is a classic household breakfast, best enjoyed with a cup of tea and the morning’s paper. Australian foodie, recipe developer, cookbook author and blogger Katrina Meynink knows her way around a crumpet. Not only does she love to eat them, but she’s a pro at whipping up a fresh batch of crumpets at home too. We asked this avid food-lover for her top crumpet-making tips, and here’s what she told us:

1. It’s all in the flour

I opt for a 50:50 mixture of strong and plain flour, so you achieve the gorgeous labyrinth of honeycomb holes with a centre that is still soft enough to yield to its topping.

2. Raising agents are a must

Yeast, baking powder, bicarbonate soda. These are completely non-negotiable elements.

3. Get seasoning

Yes, despite the toppings that will grace your crumpets once they’re fully formed, a good balance of salt and sugar is essential to your delicious batch.

4. The heat is on

Patience is required; for best results you’ll need to cook over a low heat until small holes appear and the top has started to dry, then gently flip and finish them off in the oven.

Game to try making crumpets? Get Katrina’s recipe, here. Tag us @khoollect with your results on social media and hashtag #khoollectcook so we can see how you go! You can also check out Katrina’s blog for more delicious recipes, and follow her on Instagram for inspiration.