These french crumpets are so yummy! Great for feeding a crowd when you're in a hurry and still want to make something special. Change your fruit up depending on what's in season, I used frozen boysenberries and strawberries. 


Serves 4


12 crumpets
3 eggs
1/3 cup milk
1 teaspoon ground cinnamon
25 grams butter

Yoghurt (I used Piako's Coconut Yoghurt), fruit of your choice and maple syrup to serve.


In a bowl, whisk together eggs, milk and cinnamon. Dunk the crumpets into the egg mixture for 30 seconds on each side.

Heat a large non-stick frypan and add a quarter of the butter. Cook the crumpets three at a time, frying on each side for 3-4 minutes or until golden.  

Serve stacked with yoghurt, fruit and maple syrup.