As soon as I found out a French toast crumpet is called a Frumpet, I had to make these Biscoff frumpets (French toast crumpets). These crumpets are filled with Biscoff spread, dipped in egg, fried until golden, and coated in cinnamon sugar. Serve with more Biscoff spread and fresh strawberries for the perfect weekend brunch!
Biscoff frumpets: ingredients
To make these French toast crumpets, you will need:
- Crumpets
- Eggs
- Milk
- Biscoff spread
- Sugar
- Cinnamon
- Strawberries
How to make Biscoff frumpets (French toast crumpets)
Firstly, use a spoon to make a one inch hole in the centre of each crumpet, be careful not to cut all the way through the crumpets. Fill the holes with heaped teaspoons of Biscoff spread and press on the removed crumpet pieces to cover the Biscoff.
Then, crack the eggs into a large shallow bowl and pour in the milk. Whisk until well combined.
Add the crumpets to the mix and soak for 90 seconds on each side.
Heat the vegetable oil in a pan over a medium heat. Fry in batches until golden brown, around 2 minutes on each side.
Remove from the heat and place the frumpets on kitchen paper to drain any excess oil.
Mix together the sugar and cinnamon and tip onto a small plate. Dip the frumpets into the cinnamon sugar so they are coated on all sides.
Finally, serve warm with an extra drizzle of Biscoff and fresh strawberries.
Similar recipes
If you liked these Biscoff frumpets, check out these recipes:
Biscoff Frumpets (French Toast Crumpets)
Ingredients
- 4 crumpets
- 4 heaped teaspoons Biscoff spread crunchy or smooth
- 2 large eggs
- 2 tbsp milk
- 2 tsp vegetable oil
- 1 tsp ground cinnamon
- 4 tsp caster sugar
- sliced fresh strawberries to serve
- more Biscoff spread to serve
Instructions
- Scoop a one inch hole in the centre of each crumpet, being careful not to slice all the way through the crumpets. Fill each hole with a heaped teaspoon of Biscoff spread. Press on the scooped out bits of crumpet to cover the Biscoff.
- Add the eggs and milk to a large shallow bowl. Whisk well with a fork.
- Soak the crumpets for 90 seconds on each side.
- Heat the oil in a medium pan over a medium heat. Add the crumpets and fry until golden, around 2 minutes each side. Remove from the pan and drain the excess oil on kitchen paper.
- Mix together the cinnamon and sugar in a small bowl. Tip onto a small plate. Dip each crumpet into the cinnamon sugar until well coated.
- Serve drizzled with a little warmed Biscoff and fresh strawberries.
Delicious, these would also be good with Nutella!