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Warm crumpets with crème fraÎche,smoked salmon and prawns

Chef Mark Moriarty teamed up with M&S for this delicious starter idea

Serving: Serves 4


  • 350g plain flour
  • 15g sugar
  • 350g buttermilk
  • 14g dried yeast
  • 15g salt 
  • 7g bicarbonate
  • 150g lukewarm water 


To garnish: 

  • 100g M&S Crème Fraîche
  • 150g M&S Our Best Ever Smoked Salmon
  • 150g M&S Atlantic Prawns
  • 1 lemon
  • Dill 


  1. Mix the flour, dried yeast and sugar, stir in the buttermilk and transfer to lightly greased bowl.
  2. Allow to prove in a warm place for 1.5 hours. 
  3. Dissolve the salt and bicarb into the warm water, and fold into the buttermilk dough.
  4. Move this to a large container and allow to sit in a warm place for one more hour. The mix can now be transferred to the fridge for use at any time. 
  5.  To cook, grease a non-stick egg pan, or use greased rings on a larger non-stick pan.
  6. Place the mix in the pan and allow to cook over a low heat for 7-8 minutes until dry on top, turn and cook for 1 minute on the other side.
  7.  Garnish with some seasoned crème fraîche, Our Best Ever Smoked Salmon, M&S Atlantic prawns and dill. Squeeze lemon on top. 

Recipe by Mark Moriarty for M&S