Go Back


Dinah Bucholz
Crumpets recipe from the Unofficial Harry Potter Cookbook.
Course Breakfast, Snack, tea, teatime
Cuisine british, English
Servings 8 crumpets


  • 4 crumpet rings or 3¾-inch round cookie cutters


  • 1 cup all-purpose flour
  • 1 tbsp granulated white sugar
  • 1 tsp active dry yeast
  • ¼ tsp salt
  • 1 cup whole milk
  • 2 tbsps butter melted


  • Grease your crumpet rings or cookie cutters as well as your skillet or griddle.
  • Mix the dry ingredients together until combined.
  • Once combined, add the milk and melted butter and mix until smooth. Cover and allow to rise in a warm place for 1-1½ hours.
  • Once it has risen, stir the mixture. Heat the skillet or griddle on low heat and place the crumpet rings on the surface. Pour about ⅓ cup of batter into each ring. Cook on low until holes cover the tops (approx. 5 minutes).
  • Using tongs or oven mitts, remove the crumpet rings (USE CAUTION THEY WILL BE VERY HOT) and flip the crumpets. They should be pale on the bottom. Continue to cook until the other side is pale brown (about 5 more minutes). It's important to not let them get too brown, as they will be toasted before serving. Continue until all batter is used.
  • To serve, toast the crumpets until golden brown and serve with the toppings of your choice such as butter, jelly, jam, preserves, and/or clotted cream.
  • Remaining crumpets can be refrigerated until needed.
Keyword crumpets, english teatime, Harry Potter, Harry Potter and the Prisoner of Azkaban, teatime