Ricotta Crumpets

Ricotta cheese is a staple in my kitchen, so when I saw Nina's recipe for these scrumptious crumpets, I immediately decided to serve them for dinner alongside a fresh vegetable salad. Nina topped hers with a lovely mulberry sauce, but looking for a sweet and spicy twist, and lacking mulberries besides, I topped mine with some jalapeno and apricot cheese spread. The possibilities for toppings are as endless as the imagination of the cook and they would be enjoyable for breakfast or brunch as well as dinner. I'll certainly be making these again.

Ricotta Crumpets

Recipe by Lisa Turner Adapted from Easy Cooking from Nina's Kitchen Published on April 24, 2009 Quick and easy, creamy and comforting crumpets made with ricotta cheese — great for breakfast or snacks with your favorite toppings Print this recipe Ingredients: 1 cup unbleached white flour 1 teaspoon baking powder 1/4 teaspoon sea salt 2 eggs 3 tablespoons plain yogurt 1/3 cup ricotta cheese Instructions: In a medium bowl, mix together the flour, baking powder and salt. In a small bowl, beat together the eggs and yogurt. Pour the egg mixture into the flour mixture and stir until just combined. Now stir in the ricotta cheese. Heat a few teaspoons of oil in a non-stick frying pan over medium heat. When hot, drop 1/4 cup portions of the batter into the pan. Cook for about 5 minutes, flip, and cook for another few minutes, or until both sides are golden brown. Makes 8 crumpets

Related:
Cherry Ricotta Crêpes
Baked Strawberry Ricotta French Toast
Jalapeño Spoon Bread

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