So about a week ago I tried my hand at making crumpets. I never thought it was going to be so demanding and take so long. I thought it was going to be akin to making pancakes. So I followed this recipe: http://www.europeancuisines.com/England-English-The-Best-Crumpet-Crumpets-Recipe and it turned out quite salty. but I think I used too much salt as the recipe calls for coarse salt and I used table style iodized salt. I also did not have a crumpet ring or even a suitable egg ring so I used my smallest cast iron pan and they came out pretty large. I ended up freezing some immediately for later use, and when I thawed them, I added butter and some ranch popcorn seasoning powder. The texture and flavor with the butter and ranch gave me an idea. Make even bigger crumpets in my "next-size-up pan" and use it as pizza base! anyone else got ideas on uses for large salty-ish crumpets.