Using them to make your own crumpets, of course, is perfectly okay.
7g instant yeast (1 sachet)
225g strong white flour
- Mix the milk, water and sugar in a jug. Heat until it is warm but not too hot. (It should feel pleasantly warm when you hold your finger in it - 1 minute or so on the medium setting in a microwave should do the trick.)
- Add the yeast, mix well, and leave to stand for 15 minutes until it has formed a good foamy head.
- Measure the flour into a mixing bowl, add the liquid and whisk together to make a smooth batter.
- Place the bowl inside a plastic bag, and leave to stand for 45 minutes.
- If you are using egg rings, oil them lightly. Oil a heavy-bottomed frying pan, heat gently, and spoon about 1.5 tablespoons of batter into each ring. (It's best to have a glass of water next to the stove, and dip your spoon into it before spooning out the batter.)
- Cook on a low heat for about 4 minutes. Lift the rings off the crumpets (if they stick, just gently separate them from the sides with a knife). Flip over and cook for a further minute.
Homemade vs. shop bought
I 'borrowed' this recipe from Delia Smith. She starts by saying "Although you can buy quite good crumpets, I do think they're fun to make." They're definitely fun to make (and very easy), but I can't say that I agree with her verdict on shop-bought crumpets. They are generally rubbery, and not a patch on the homemade version. My kids agree - they have always refused to eat the commercial version, but these ones disappeared immediately.