English Toast Crumpets, Strawberry Compote and Clotted Cream

6th August 2017By 1 Comment

The traditional French Toast (one of my favourites) gets an English makeover using crumpets and British strawberries and it’s a lot easier than you think.

English Toast Crumpets, Strawberry Compote, Clotted Cream
Prep time
Cook time
Total time
Serves: Serves 2
  • French Toast Crumpets, Strawberry Compote and Clotted Cream
  • 250g of ripe strawberries
  • 2 tbsp. of castor sugar
  • 1 tbsp. of lemon juice
  • 2 large free-range eggs
  • 50ml of milk
  • ½ a tsp. of cinnamon
  • 4 crumpets
  • 2 tsp. of clotted cream
  1. Cut the strawberries in half and then tumble into a saucepan. Add the sugar and lemon juice to the pan and simmer until all of the sugar dissolves. Set aside to cool.
  2. In a bowl, mix together the eggs, milk and cinnamon until fully combined. Dip each crumpet into the mix and press down until like a sponge the crumpets have soaked up the liquid.
  3. Heat a non-stick frying pan over a medium-high heat and fry the crumpets for a couple of minutes on either side until golden brown.
  4. Serve the crumpets with a spoonful of clotted cream and the strawberry compote dripping down the sides.

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