Cheese and Oregano Crumpets
Serves: 8
Prep: 1 hour 45 minutes
Cook: 30 minutes
Ingredients
7 g sachet instant yeast
50 mls milk
50 mls hot water water
75 g white bread flour
50 g plain flour
1 teaspoon Natvia
1 generous pinch of salt
45 g parmesan
0.5 teaspoon bicarb soda
leaves of 2 sprigs of oregano
butter, for greasing
Method
- Combine the milk, water and yeast in a jug. Stand for 15 minutes until frothy bubbles appear.
- Combine the flour, Natvia and salt in a large mixing bowl making a well in the centre. Pour in the liquid and mix with a knife. Cover with plastic wrap and stand in a warm place for 1 hour until the batter has doubles in size.
- Combine the bicarb and warm water and stir through the batter with the parmesan and oregano until smooth. Stand for 15-30 minutes.
- Butter the rings well, grease a frying pan and heat to medium-low. Place the greased rings on the frying pan. Half fill the rings and cook until the top dries and is covered in holes, which should take about 10-15 minutes.
- Flip over an cook lightly brown the bubbled side if eating straight away, or place on a wire rack to cool. Toast in the microwave to heat later and cover in butter
| Carbs | Pro | Fats | Energy KJ | Calories | Serving size |
| 11.0g | 4.4g | 2.1g | 352 | 85 | 35g |
