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Fluffy Spelt Crumpets with Salted Honey Butter

Spelt crumpets with salted honey butter start with a yeasted batter that rests until it turns light and bubbly.

The spelt flour keeps the crumb soft, with a faint nutty taste that plain flour doesn't give.

You cook the batter in metal rings on the stovetop, so each crumpet holds its shape and rises straight up. The surface fills with small holes as it cooks, the classic sign a crumpet is ready to flip.

The salted honey butter takes three ingredients and five minutes. It melts into the warm holes and pools at the edges, so every bite carries some sweetness and some salt.

You can mix the batter the night before and let it rise slowly in the fridge, or cook a full batch and freeze half for a weekday breakfast.

Why You'll Love This Recipe

  • Batter rests once, then cooks in under 25 minutes
  • Cooks in rings for neat, even shapes
  • Salted honey butter takes five minutes to make
  • Cooked crumpets freeze well for quick breakfasts
Crumpet batter bubbling inside metal rings on a nonstick skillet, small holes forming across the pale, matte surface

Ingredient Notes

  • spelt flour: Whole grain spelt gives a nutty flavor and soft crumb. White spelt flour works too, for a lighter texture.
  • milk: Warm to lukewarm before mixing with yeast. Oat milk works as a dairy-free swap, though the crumb turns slightly denser.
  • instant yeast: No separate proofing needed, just whisk it straight into the warm liquid with the sugar.
  • baking soda: Folded in after the first rise, it gives the batter extra lift and helps open up the holes.
  • honey: Raw or set honey both work well here. Set honey gives the butter a slightly firmer texture once chilled.
  • flaky sea salt: Use Maldon-style flakes for the butter. Table salt dissolves too fast and can taste sharp instead of balanced.
Prep Time 15 mins
Cook Time 25 mins
Rest Time 60 mins
Total Time 1 hr 40 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Easy
Cooking Temp: 160  C
Servings: 4
Estimated Cost: 0.90
Calories: 594
Best Season: all_year_round
Dietary: Contains Dairy, Contains gluten (spelt), Vegetarian
Description

This crumpet batter rests for an hour so the yeast can build bubbles, giving spelt crumpets their signature holes and soft chew.

Ingredients
    Crumpet Batter
  • 300 g whole spelt flour
  • 350 ml whole milk (warmed to lukewarm, about 37 C / 100 F)
  • 100 ml water (warmed with the milk)
  • 2 tsp instant yeast
  • 1 tsp caster sugar
  • 1/2 tsp fine salt
  • 1/4 tsp baking soda (dissolved in 2 tbsp warm water)
  • 2 tbsp neutral oil (for greasing rings and skillet)
    • Salted Honey Butter
  • 115 g unsalted butter (softened)
  • 3 tbsp honey
  • 1/2 tsp flaky sea salt (plus extra to finish)
Instructions
    Make the Batter
  1. 1
    Warm the milk and water together until lukewarm, about 37 C / 100 F. Whisk in the yeast and sugar, then let sit for 8 to 10 minutes until foamy on top.
  2. 2
    Whisk the spelt flour and salt in a large bowl. Pour in the yeast mixture and whisk until you have a smooth, thick batter, similar to pancake batter.
  3. 3
    Cover the bowl and let the batter rise at room temperature for 45 to 60 minutes, until it looks bubbly and has roughly doubled.
  4. 4
    Dissolve the baking soda in 2 tablespoons of warm water and fold it into the risen batter. The batter will loosen slightly and look aerated.
    5. Cook the Crumpets
  5. 5
    Heat a 30 cm / 12-inch nonstick skillet over medium-low heat and brush lightly with oil. Grease the inside of 3 crumpet rings (8 cm / 3-inch) with oil and set them in the skillet.
  6. 6
    Ladle about 60 ml of batter into each ring, filling it halfway. Cook for 6 to 8 minutes, until the surface is covered in small holes and looks matte and set, not wet.
  7. 7
    Lift off the rings, then flip each crumpet with a spatula. Cook for 1 to 2 minutes more, until the top turns pale golden.
  8. 8
    Transfer the cooked crumpets to a wire rack. Regrease the rings and repeat with the remaining batter, cooking in batches of 3 so the skillet isn't crowded.
    9. Make the Salted Honey Butter
  9. 9
    Beat the softened butter with the honey and flaky salt in a small bowl until smooth and pale. Taste and add a touch more salt if you like a sharper contrast.
    10. Serve
  10. 10
    Split or toast the crumpets lightly. Spread with the salted honey butter while warm, so it melts into the holes, and serve right away.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 594kcal
% Daily Value *
Total Fat 12g19%
Saturated Fat 7g35%
Cholesterol 30mg10%
Sodium 465mg20%
Potassium 400mg12%
Total Carbohydrate 58g20%
Dietary Fiber 6g24%
Sugars 7g
Protein 10g20%
Vitamin A 240 IU
Calcium 120 mg
Iron 2 mg
Vitamin D 10 IU
Vitamin E 1 mg
Vitamin K 2 mcg
Thiamin 0.15 mg
Riboflavin 0.2 mg
Niacin 2 mg
Vitamin B6 0.1 mg
Folate 20 mcg
Vitamin B12 0.2 mcg
Phosphorus 200 mg
Magnesium 70 mg
Zinc 1 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

  • Let the batter rest a full hour for the deepest holes.
  • Test heat with one crumpet before cooking the full batch.
  • Grease rings between every batch to stop sticking.
  • Cook only 3 rings at a time so the skillet isn't crowded.
Keywords: spelt crumpets, salted honey butter, spelt breakfast, homemade crumpets

Equipment

  • 8 cm / 3-inch crumpet rings
  • 30 cm / 12-inch nonstick skillet
  • mixing bowls
  • whisk
  • ladle
  • wire rack

Tips

  • Warm the milk and water to lukewarm, about 37 C / 100 F, since hot liquid kills the yeast before it works.
  • Grease the crumpet rings well each time, since a dry ring sticks and tears the crumpet when you lift it off.
  • Wait until the batter looks fully bubbled and matte on top before flipping, since a wet surface means it needs more time.
  • Cook over medium-low heat only, since too hot a pan burns the base before the holes fully set.
  • Soften the butter fully before mixing in the honey, or the two won't blend into a smooth, even spread.

Variations

  • Swap 2 tablespoons of the flour for cocoa powder and add a pinch of cinnamon for a spiced version.
  • Stir orange or lemon zest into the honey butter for a citrus lift instead of plain salted honey.
  • Use white spelt flour instead of whole grain for a lighter crumpet with a milder, less nutty taste.

Storage and Reheating

Store cooled crumpets in an airtight container at room temperature for 1 to 2 days, or in the fridge for up to 4 days.

Freeze cooked crumpets in a single layer, then transfer to a freezer bag for up to 2 months.

Reheat crumpets straight from the fridge or freezer in a toaster or under the grill for 2 to 3 minutes, until the holes turn golden and the center feels warm. Keep the salted honey butter in the fridge for up to 1 week and let it soften at room temperature before spreading.

Serving Suggestions

Serve spelt crumpets warm, straight from the toaster, with the salted honey butter melting into the holes.

Add a soft-boiled egg and grilled tomatoes for a fuller breakfast plate, or pair with fresh berries for something lighter.

For afternoon tea, cut crumpets into quarters and serve plain alongside a pot of tea.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-crumpets-salted-honey-butter/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!