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Crumpets specked with tomato pieces
Crumpets with tomato

Savory Tomato Crumpets

Author: Flavelo
Recipes Quick Meals Cakes and Desserts
A savory, Mediterranean reimagining of the classic crumpet. The unique honeycomb structure absorbs flavors, but here we bake flavor right in. Pre-cooked tomato cubes caramelize inside the dough, adding deep flavor and acidity to cut the richness. A perfect savory brunch where soft dough meets roasted vegetable texture.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 1 hr 5 mins
🍽️ Servings 4 servings
🔥 Calories 370 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Heavy skillet
  • Rings
  • Whisk
  • Saucepan

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Warm milk, add sugar and yeast. Wait 10 mins for foam.

Tip: No foam = dead yeast. Start over.
2 ✓

Dice tomatoes small, remove seeds. Sauté in hot pan to evaporate water.

Tip: Dehydration is key; raw tomatoes will make the crumpet soggy.
3 ✓

Mix flour/salt. Add egg, butter, yeast milk. Whisk to smooth batter.

Tip: Smooth batter = even bubbles.
4 ✓

Fold in cooked tomatoes.

Tip: Don't mash them.
5 ✓

Proof 30-40 mins.

Tip: CO2 bubbles inflate the dough.
6 ✓

Cook in greased rings ~5 mins per side.

Tip: Chimneys forming means steam has escaped.
7 ✓

Flip and finish.

Tip: Serve fresh.

Recipe FAQ

No holes?
Batter too thick or pan too cold.
Canned tomatoes?
Only if drained very, very well. Excess water ruins hydration.

Ingredients

  • 2 cups All-Purpose Flour (sifted)
  • 1 1/4 cups Whole Milk (lukewarm)
  • 1 packet Active Dry Yeast (0.25 oz)
  • 1 tsp Sugar
  • 1/2 tsp Salt
  • 2 medium Ripe Tomatoes
  • 2 tbsp Butter (melted)
  • 1 large Egg
  • 1 tbsp Oil