1 ( 1/4- ounce) package active dry yeast
1/2 teaspoon sugar
2 tablespoons warm water (110 degrees- 115 degrees)
1 cup flour
1/4 teaspoon salt
1 tablespoon butter
1/2 cup milk at room temperature
1 egg
1/4 cup clarified butter
Sprinkle the yeast and sugar over the warm water in a small, shallow bowl. Let stand 3 minutes, then stir to completely dissolve the yeast. Set aside in a warm place for 5 minutes until the yeast bubbles.
Sift the flour and salt into a large bowl; cut in the butter. Make a well in the center and pour in the milk, the yeast mixture and the egg. Beat vigorously with a wooden spoon until a soft dough forms. Cover with a towel and set aside in a warm, draft-free place until the batter doubles in volume, about 1 hour.
Using a pastry brush, coat the bottom of a heavy 10- to 12-inch skillet and the insides of flan rings with the clarified butter. Place the rings in the skillet and place the skillet over moderate heat. Drop a small amount of batter into each ring (about 1/12th of the total amount). When the tops bubble and the bottoms are brown, remove the rings, turn the crumpets and cook another minute or so, until browned.
Makes 12 crumpets.
Calories 90 Fat 5 g Carbs 8 g Sodium 96 mg Fiber 0 g.