Crumpets topped with maple butter and strawberry coulis
- 1 large egg
- 30ml (2 tbsp) sugar
- 125ml (½ cup) milk
- 120g cake flour
- 10ml (2 tsp) baking powder
- Pinch of salt
- For the maple butter
- 100g butter, at room temperature
- 45ml (3 tbsp) maple syrup
- For the strawberry coulis
- 250g (1 punnet) fresh strawberries
For the crumpets, beat the egg and sugar until smooth and pale. Add the milk and stir well.
Sift in the flour, baking powder and salt to the mixture, and mix to form a smooth batter.
Drop spoonfuls of batter into a frying pan, generously lined with Spray and Cook, over a medium heat. Leave the batter unturned until the top is full of air bubbles. Gently flip over and bake the other side until golden. Leave covered with a kitchen towel until all of the batter is complete.
For the maple butter, mix the butter and maple syrup until well combined. Set aside until needed.
For the coulis, cook the strawberries on medium heat until soft. Spoon into a liquidiser and pulse until smooth. Refrigerate.
Serve the crumpets with the maple butter and drizzle with the strawberry coulis.