Crumpets with Parmesan custard and courgette

Crumpets with parmasen cream and courgette
  • Brunch
  • medium
  • Makes6
  • 45 minutes, plus 2 days resting for the batter



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  • Crumpets

  • 275ml of milk
  • 55ml of water
  • 250g of flour
  • 14g of fast-action dried yeast
  • 1 tsp salt
  • 1 tsp sugar
  • butter, or spray oil, to cook the crumpets
  • Parmesan custard

  • 100ml of water
  • 100ml of milk
  • 3 eggs
  • 75g of Parmesan
  • Courgette

  • 3 courgettes, 1 per person
  • lemon
  • extra virgin olive oil
  • To serve

  • Parmesan, to grate
  • seaweed powder
Mix together the crumpet batter ingredients and leave to rest in the fridge for 2 days
To make the crumpets, place a metal ring in a non-stick pan with butter or spray oil. On a very low heat add a ladle of the crumpet batter and let it cook through. Holes should appear on the top of the crumpet. Once it has cooked through, take it out of the ring and set aside. They can then be kept for up to 5 days before toasting or baking
To make the Parmesan custard, add everything to a pan on a low heat and scramble it together. Once the eggs start to scramble, increase the heat to remove some of the liquid. Place in the fridge to cool
Once cooled, blend into a smooth custard and season with a little salt
Shave the courgette into ribbons and toss with a squeeze of lemon juice and splash of extra virgin olive oil
To serve, toast the crumpet then smear with Parmesan custard. Place it under the grill to melt. Once it begins to brown, remove and place on a plate. Top with a handful of courgette ribbons, a grating of Parmesan and a dusting of seaweed powder
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