I'm not in the UK or Ireland, nor have I baked my own crumpets but this seems as good a place as any to share these recipes I made from Mezcla by Ixta Belfrage, who likes them quite a lot.
First up is this Tomato salad with tahini-ginger sauce, chilli oil and crumpet croutons:
The crumpet croutons are made by cutting up the crumpets, tossing the cubes with olive oil, garlic and salt and baking them @ 400°F for ~ 15 min, tossing midway. They come out delightfully crisp and crunchy. The whole salad is good but the crumpet croutons are the thing I will remember to use again in other salads.
Next, is a dessert called Black Forest crumpets. The crumpets get tossed with melted butter and sugar then baked at 425°F for 15 min or until crisp, golden brown and caramelized. They’re topped with a mix of cherries and berries, lightly macerated in sugar, kirsch, orange zest and vanilla, a dollop of whipped cream, melted chocolate and a cherry.
The caramelized crumpet is very crunchy so it doesn’t get soggy from the fruit at all. I would certainly play around with them as an easy dessert base.
The last one is the Tuna crudo with soy butter and jalapeño-cucumber salsa served on toasted crumpets.
This was fine but, for me, crumpets aren’t the best choice for this dish - I’d much rather scoop it up with chips or plate it on a tostada - but it did give me ideas for using crumpets as a base for other savory dishes.