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.
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.