PSA: Today I found out how to cook easy peasy cheesy crusted crumpets. And they are YUMMM. Strong recommend. Perfect with a light fruity white wine, or possibly a crisp light beer.
OK, if you insist. I only have a flat surface sandwich press, so don’t know if this would work with a ribbed one. Probably would.
Put crumpets on heated press base side down until underside is crisp. Flip and do other side until golden brown. Remove, butter lightly, and top with a couple of slices of pickled gherkin, and then about 1 cm thick of shredded tasty cheese (or two slices thick of sliced tasty cheese). Put back on sandwich press, cover tops with a strip of baking parchment paper and put the top of the press down and leave for at least 5 mins. The cheese melts, and forms a beautifully crispy top to the crumpets and another crispy cheese frill around the base of each crumpet. When it starts to smell ALMOST burned, remove with spatula, and devour. Even the drips are tasty. And there are lots of drips so plate/napkin/apron is essential.
Next time I try this I’m a gonna put some hawt sauce under the cheese and pickles.
May you be blessed for the rest of this life and all those to come for your guidance - blessed with delicious cheesy crumpets especially. This is a genius idea getting the cheese to go through the holes but also stopping the top from getting burnt or stuck! I’ll have to try this some time soon for an indulgent breakfast.
PSA: Today I found out how to cook easy peasy cheesy crusted crumpets. And they are YUMMM. Strong recommend. Perfect with a light fruity white wine, or possibly a crisp light beer.
Well you can’t post that comment and then not share the recipe/method, come now.
OK, if you insist. I only have a flat surface sandwich press, so don’t know if this would work with a ribbed one. Probably would.
Put crumpets on heated press base side down until underside is crisp. Flip and do other side until golden brown. Remove, butter lightly, and top with a couple of slices of pickled gherkin, and then about 1 cm thick of shredded tasty cheese (or two slices thick of sliced tasty cheese). Put back on sandwich press, cover tops with a strip of baking parchment paper and put the top of the press down and leave for at least 5 mins. The cheese melts, and forms a beautifully crispy top to the crumpets and another crispy cheese frill around the base of each crumpet. When it starts to smell ALMOST burned, remove with spatula, and devour. Even the drips are tasty. And there are lots of drips so plate/napkin/apron is essential. Next time I try this I’m a gonna put some hawt sauce under the cheese and pickles.
May you be blessed for the rest of this life and all those to come for your guidance - blessed with delicious cheesy crumpets especially. This is a genius idea getting the cheese to go through the holes but also stopping the top from getting burnt or stuck! I’ll have to try this some time soon for an indulgent breakfast.
Praise to the deity that invented parchment paper! I am merely the conduit for this eternal wisdom.