Moroccan Crumpets

OK, let me start by saying these are fabulous little crumpets. Similar to English crumpets but much lighter in texture. The dish didn’t happen without a few dramas however. It’s not often that I have to second guess a recipe, but when I looked at the quantities this one originally stated for a serving of 16 pancakes I thought to myself “are we talking table cloth sized pancakes?!” Nonetheless I carried on regardless and let’s just say the recipe was a bag of old nonsense. I had to adapt it massively to get it right. As it stood, I made about 30 pancakes and amazingly I had only used 1/2 the batter so, I added heaps more flour to make a dough, kneaded and let it rise again. Then baked 2 whole loaves of bread! I shall save the author of the original recipe any embarrassment by keeping their name anonymous.


3 teaspoons dried yeast
125g cup plain flour
125g fine semolina
1 egg
1/2 cup milk (room temperature)
1/4 teaspoon salt
oil for frying

Mix the yeast with 1/4 cup luke warm water, mix in 2 teaspoons of the flour. Cover and leave for 15 minutes to froth up.
Sieve the flour, semolina and salt together in a large mixing bowl. Mix the eggs with the milk. Make a well in the flour then pour in the eggs, yeast mix and 1 cup water. Beat everything together with a whisk until a thick cream is formed (you may need to add more water to achieve the right consistency). Cover and leave somewhere warm for 1 hour to froth up a little.

Brush a little oil into a large frying pan and heat over a medium temperature. With a small ladle (about 3 tablespoons) spoon some batter into the pan to create a 4″ size cricle. Spoon in 3-4 more, depending on the size of your pan. Cook on one side for 3-4 minutes until browned and dry on top. Little bubble holes should appear all over the surface. Turn over and cook for 1 minute. Remove from the pan and repeat with the remaining batter.

Serve hot, smothered with butter and honey or jam.


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