|All purpose flour||1 Cup (16 tbs)|
|Active dry yeast||1|
|Milk||2⁄3 Cup (10.67 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
In a small mixing bowl combine 1/2 cup of the flour and the yeast.
In a saucepan heat milk, 1 tablespoon butter, and the salt just till warm (115-120°), stirring constantly.
Add to dry ingredients in mixing bowl; add egg.
Beat at low speed of electric mixer for 1 minute, scraping sides of bowl constantly.
Stir in the remaining flour; beat till smooth.
Cover and let stand in warm place till double (about 1 hour).
In a large skillet or on griddle melt half of the remaining butter.
Lightly brush egg poacher or crumpet rings with butter; place in skillet or on griddle.
Pour 2 tablespoons of batter into each ring; cook over medium heat till the crumpets are browned on one side, 4 to 5 minutes.
Remove the ring and turn crumpet, cook 4 to 5 minutes more.
After making 4 crumpets, remove the pan from heat and wipe pan and rings clean with paper toweling.
Return pan to heat, melt remaining 2 tablespoons butter and repeat with remaining batter.