Crumpets with Caviar
Indulge in the luxurious pairing of warm, spongy crumpets with the delicate, briny pop of caviar. A perfect balance of comfort and sophistication.
Equipment
- Non-stick pan
- Crumpet rings
- Mixing bowls
Ingredients
Crumpets
- 2 cups all-purpose flour
- 1 cup warm milk
- 1 cup warm water
- 2 tsp active dry yeast
- 1 tsp sugar
- 1 tsp salt
- 0.5 tsp baking soda
Toppings
- 50 g caviar Osetra, Beluga, or Sevruga recommended
- 4 tbsp crème fraîche
- 2 tbsp unsalted butter for serving
- 1 tbsp chives finely chopped
Instructions
- In a bowl, combine warm water, sugar, and yeast. Let sit for 5-10 minutes until frothy.
- In another bowl, whisk together flour and salt.
- Gradually add the yeast mixture and warm milk to the flour, stirring to create a smooth batter.
- Cover and let the batter rise for 1 hour until doubled in size.
- Stir in the baking soda just before cooking.
- Heat a non-stick pan, grease crumpet rings, and pour the batter into each ring.
- Cook on low heat until the tops are filled with holes and set. Flip and cook briefly on the other side.
- Toast the crumpets lightly and spread with butter.
- Top each crumpet with a dollop of crème fraîche, a spoonful of caviar, and garnish with chives.
- Serve immediately and enjoy with champagne or vodka for a classic pairing.
Notes
For a budget-friendly option, substitute caviar with salmon or trout roe. Store-bought crumpets can also be used.