3 free-range eggs
⅓ cup milk
1 teaspoon ground cinnamon
25 grams butter
To serve: yoghurt (I used Piako Coconut Yoghurt), fruit of your choice and maple syrup
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.