Homemade Crumpets, Apples and Camembert

Name: Homemade Crumpets, Apples and Camembert
Yield: 6 Servings
Ingredients: Crumpets; 3/4 cup (180 mL) warm milk; 1/2 cup (125 mL) warm water; 1/2 tsp (2.5 mL) sugar; 2 1/4 tsp (11 mL) active dry yeast (1 packet); 1 cup (250 mL) unbleached flour; 1/2 tsp (2.5 mL) salt; About 2 tbsp (30 mL) butter; Camembert and apple garnish; 1/3 cup (80 mL) coarsely chopped hazelnuts; A pinch of cinnamon; 2 tbsp (30 mL) butter; 2 peeled apples; quartered (6 to 8 pieces each); 2 tbsp (30 mL) honey; 2 tbsp (30 mL) water; 4 oz (115 g) Canadian Camembert sliced into wedges

An elegant breakfast. Crusty on the outside and soft on the inside, these homemade crumpets with warm garnish and melted cheese will become a morning favourite.

Prep: 25 min - 1 h 25
Cooking: 25 min

Yields 6 Servings

Ingredients

Crumpets
3/4 cup (180 mL) warm milk
1/2 cup (125 mL) warm water
1/2 tsp (2.5 mL) sugar
2 1/4 tsp (11 mL) active dry yeast (1 packet)
1 cup (250 mL) unbleached flour
1/2 tsp (2.5 mL) salt
About 2 tbsp (30 mL) butter
Camembert and apple garnish
1/3 cup (80 mL) coarsely chopped hazelnuts
A pinch of cinnamon
2 tbsp (30 mL) butter
2 peeled apples, quartered (6 to 8 pieces each)
2 tbsp (30 mL) honey
2 tbsp (30 mL) water
4 oz (115 g) Canadian Camembert sliced into wedges

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Preparation

In a bowl or measuring cup, mix the milk, water and sugar. Sprinkle the yeast into the liquid and let stand for 5 minutes, until bubbles form.

In another bowl, mix the flour and salt. Pour the liquid mixture into the flour and stir until well blended. Scrape the sides of the bowl with a rubber spatula and cover with plastic wrap. Let the dough rise for 45 minutes to 1 hour.

Prepare the garnish. In a large skillet, dry fry the hazelnuts over medium heat until lightly browned. Set aside on a plate and sprinkle with cinnamon. In the same skillet, melt the butter and add the apple quarters. Brown for about 3 minutes on each side. Add the honey and water and reduce for 1 minute. Return the hazelnuts to the skillet and let stand for 5 minutes off the heat or with the element turned off. Heat lightly before serving.

With butter, coat the insides of 2 to 4 pastry rings approximately 3 1/2 inches (9 cm) in diameter. Heat a non-stick skillet over low heat and place the rings in the skillet. Place a small knob of butter inside each ring, followed by 1/3 cup (80 mL) of the dough. Let cook for 4 to 5 minutes. Remove the rings and flip the crumpets. Continue cooking for 3 to 4 minutes. Place on a rack. Butter the inside of the rings again, holding them with an oven mitt because they will be hot. Repeat the process with the rest of the dough.

Serve the crumpets with the warm garnish and Camembert wedges.

Tips

Crumpets keep for 3 days at room temperature or 3 months in the freezer.

If you don't have any pastry rings, use empty tuna cans or other cans of a similar size with the tops and bottoms removed. Wash them well and keep them. They can also be used as moulds to plate certain ingredients (for example, tartare, rice or vegetables).