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| Servings: 20 small


  • 1 cup of cake flour
  • 2 teaspoons baking powder
  • pinch of salt
  • 1 egg
  • 2 tablespoons sugar
  • 380 ml milk
  • 1 teaspoon melted butter
  • 2 cups cake flour
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • 2 eggs
  • 4 tablespoons sugar
  • 2 ½ cups milk
  • 1 tablespoon melted butter

Melt  the butter.
Beat the eggs and sugar together and add the butter and half the milk.
Mix the dry ingredients and sift into the egg mixture and mix properly.
Add the rest of the milk and beat until smooth.
Heat oil in a pan and scoop 1 tablespoon of the dough into the pan.
You want them to be small (less than 5 cm) reduce the heat. You want them golden brown.
When air bubbles appear then you know it’s ready to be turned.
This mix will give you about 20 small crumpets. Which is ample for 4 servings.

  • Filling:
  • thinly sliced strawberries
  • plain smooth cream cheese
  • sugar to taste
  • drop or two of any essence (I prefer almond or lemon)

Mix the cream cheese, sugar and essence.
Start off with a crumpet, cream cheese filling and sliced strawberries and repeat layers.
Secure with a tooth pick, and garnish with any seasonal fruit.
This goes well with fruit kebabs.

Enjoy with a champagne breakfast, with croissants and fruit kebabs, muesli and yogurt.

Recipe and photo: Johan De V Swanepoel

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