French Crumpets
Photography Olivia Galletly.
These French crumpets are so yummy – great for feeding a crowd when you're in a hurry and still want to make something special. Change your fruit up depending on what's in season, I used frozen boysenberries and strawberries.
Serves: 4
INGREDIENTS
3 free-range eggs
⅓ cup milk
1 teaspoon ground cinnamon
12 crumpets
25 grams butter
To serve: yoghurt (I used Piako Coconut Yoghurt), fruit of your choice and maple syrup
METHOD
In a bowl, whisk together eggs, milk and cinnamon. Dunk the crumpets into the egg mixture for 30 seconds on each side.
Heat a large non-stick frypan and add a quarter of the butter. Cook the crumpets three at a time, frying each side for 3-4 minutes or until golden.
Serve stacked and topped with yoghurt, fruit and maple syrup.
The Hungry Cook
For more beautiful recipes by Olivia Galletly, visit her blog The Hungry Cook.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.