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.
