^{Served with Tomato Ketchup – apologies for the small photo, it was taken with my iphone and isn’t good quality larger!}

I got the idea for this after looking at the Good Food UK site, where they made some out of using a pancake mixture.  This made me think about using my grandmother’s crumpet mixture to come up with a savoury version for tea?

This meal is almost like a bread and could be served as a side or as a main.  If you are looking for something to go with it, I’d suggest a nice bowl of salad!

The savoury ingredients can be played around with, I just chose what I felt like that night – a mixture of mushrooms, paprika, mustard and parmesan.  I have to admit, it was delicious! I’ll be definitely making this one again and possibly trying to make it a little more eggy next time to upgrade it to more of a quiche-type texture.

Play around with it and post your versions here – I’m quite keen to see what everyone else comes up with!

Serves:

• 1 medium sized baking dish squared (around 6 large pieces for dinner)

Ingredients:

• 2 cups SR flour
• 2 eggs, lightly beaten
• 1 tsp salt
• 1 tsp white pepper
• 6 mushrooms chopped small
• 3 tbs grated parmesan
• 1 tsp paprika
• 2 tsp garlic mince
• pinch mustard powder
• 1 cup milk minimum – add more to make this into more liquid crumpet mixture
• butter or oil for greasing the pan

Instructions:

1. Preheat the fan-forced oven to 180 degrees C or 360 F.
2. Mix the dry ingredients in a jug first.
3. Mix in the egg and milk.
4. Add your mushrooms and stir through thoroughly.
5. Grease your baking tray (I used a Corningware dish as it needs to be a high pan).
6. Pour your mixture in.
7. Cook for 35-45 minutes – until golden brown on top!
8. Allow to cool a little before slicing and serving.