Love cheesecake? Love crumpets? Why choose when you can have both? These cheesecake crumpets put a delicious twist on a breakfast favourite, combining soft, fluffy crumpets with the creamy indulgence of cheesecake. Perfect for a special breakfast, leisurely brunch or a sweet treat when you feel like spoiling yourself, this recipe is a must-try for anyone with a sweet tooth.
Cheesecake crumpets
Ingredients
Topping
- 90g cream cheese, softened
- 80ml (1/3 cup) fresh cream, whipped
- mixed berries, to serve
- honey, heated, to serve
Crumpets
- 180g cake wheat flour
- 10ml (2 tsp) baking powder
- pinch of salt
- 30ml (2 tbsp) white sugar
- 2 large free range eggs
- 150ml full cream fresh milk
- 30g (2 tbsp) salted butter, melted + extra, for frying
Instructions
Mix the topping ingredients well and refrigerate until needed.
Sift the flour, baking powder and salt into a large bowl, and mix in the
sugar.
Whisk the eggs, milk and butter in a separate bowl, and pour into the
flour mixture. Beat until smooth and lump-free. Leave to rest for about
30 minutes.
Melt the extra butter in a frying pan over medium heat and add
spoonfuls of batter. When bubbles appear on the surface, turn over
and fry the other side until golden. Serve with the cream cheese
mixture, fresh seasonal fruit and honey.
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