French toast crumpets with bacon & chilli

By Drum Digital
19 July 2018

Preparation: 10 min | Cooking: 30 min | Serves 4-6

This #JustDelicious breakfast is equally popular as a snack and lunchtime treat. You can also use ready-made crumpets to cut down on time in the kitchen.


1 packet Eskort Back Bacon

oil for frying

250ml (1c) cake flour

10ml (2t) baking powder

pinch of salt

30ml (2T) white sugar

2 eggs

200ml (4/5c) milk

15ml (1T) melted butter

2 extra whisked eggs, for dipping crumpets

50ml cream

salt and ground black pepper

maple syrup

1 small red chilli, finely chopped


  • Fry the bacon in a little oil until cooked as preferred. Remove from the pan, set aside and keep warm.
  • Sift the flour, baking powder, salt and sugar together in a mixing bowl
  • Whisk the eggs, milk and melted butter together. Add to the dry ingredients and mix well until free of lumps.
  • Grease a pan with nonstick spray or heat 1 tablespoon of oil in the pan.
  • Pour about 3 tablespoons of batter into the middle of the pan.
  • When the batter starts to bubble, turn over, using a spatula.
  • Fry for another minute on the other side until slightly browned and cooked through.
  • Remove to a serving plate. Repeat until all the batter has been used.
  • In the same pan, melt some butter over medium heat.
  • Whisk the extra eggs and cream together and season with salt and pepper.
  • Dip each crumpet in the egg mixture and fry in the butter, turning once and cooking until the egg has set and the crumpet has browned. Remove from the heat and set aside.
  • Assemble crumpets with some bacon, topped with a drizzle of maple syrup and sprinkling of chilli.

Find Love!