Crumpets: Merna Taouk is bringing back the crumpet

Crumpets: Merna Taouk is bringing back the crumpet

Fast becoming a breakfast staple, Merna Taouk is bringing back the crumpet and sharing her heavenly recipe, served with lashings of butter (not optional).  

About Merna Taouk:
Inspired by her mother from a young age, Merna remembers baking being a big part of her childhood. Completing her apprenticeship at the Park Hyatt in Sydney before working in restaurants here and overseas, Merna decided to followe her passion and build her own baking business – Crumpets by Merna.

Having grown up loving crumpets, she realised they’re nostalgic for her and sought to stir up those fond memories in others. Her classic crumpets are now trending as a delicious winter staple.

Standing at Carriageworks Farmers Markets in Eveleigh every Saturday, you can enjoy a hot crumpet and coffee as you explore.

Best served with cultured butter and honey, Merna’s crumpets are now served in cafés, hotels and restaurants across Australia – even on Qantas Business and First Class flights.

Merna has plans to take over the world one crumpet at a time, adding new flavours (such as coconut vegan crumpets and blueberry crumpets) to the range as well as milling her own flour.



175g wholemeal flour
175g plain flour
2 x 7g sachets instant yeast
1 tsp caster sugar
350ml buttermilk (at room temperature)
150-200ml warm water
1/2 tsp bicarbonate of soda
1 tsp salt
Butter to brush rings and pan


Place the wholemeal and plain flours together in a bowl.

Dissolve the sugar and yeast in the buttermilk, then pour into the flour mix. Using a whisk, beat until you have a smooth batter. This will take a couple of minutes and is essential to produce the holes in the crumpets (you can use an electric bowl mixer).

Mix the bicarbonate of soda and salt with the warm water and beat it into the batter. Add about 3/4 of the water and keep adding it until you get a double cream-like consistency.

Cover and rest for 20 minutes.

Heat a flat griddle or non-stick pan on a low heat. Lightly grease the inside of metal egg/crumpet rings. Lightly grease the griddle. Sit the rings on the griddle over a low heat.The heat from the pan causes the bubbles to expand and the steam generated behind it pushes the bubbles up through the batter.

Scoop the mixture into each ring. After 5 minutes bubbles should appear and the surface should be set. Once the crumpet is cooked through, remove the rings and turn over to brown for about 3 minutes. Remove from heat.

Serve immediately or leave to cool and toast before eating with plenty of butter.

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  1. Robert McClease

    23 August

    I will be trying this as both my wife and myself are very keen crumpet lovers, She is a very fussy vegaterian we have tried gourmet crumpets nice but expensive I will be keeping a eye out for yours I became aware of yours on a report on the ABC I whish you well on your venture Robert

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