When you cannot go to Italy, bring Italy to you! I made these semolina crumpets as a breakfast treat for Dave and I to enjoy with my bar-le-duc.
Since our first flight change, we have been playing a pinging game with KLM. The travel app on my phone sends me a new notification every few days. The original plan was to fly to Rome via Paris as that flight got us to Italy earlier. When it was changed to a flight via Amsterdam we would get to Rome fairly late. And we would probably have missed the first night of our accommodation. This was paid for last year March and cannot be changed. Then KLM decided to cancel that flight *ping*, and rebook us for the following day *ping*. I was not too pleased about this as it meant another night knocked off our stay at Il Poggio. Next, our flight from Rome to Amsterdam was cancelled *ping* again. And a day later we were booked onto a later flight.
Today’s inspirational recipe from Lavender and Lime ♥ Semolina Crumpets ♥ #LavenderAndLime Click To Tweet
Good thing, as our return to Cape Town is from Amsterdam. Well, it was until that flight got cancelled. And a few moments later rebooked! It was for the following day which meant an extra night in The Netherlands, not that I am complaining. But it also meant we would have to get a Schengen Visa from them instead of the Italian Consulate, which is much easier. Complications aside, we still had flights booked. And then my phone lit up. The flight to Amsterdam – cancelled *ping* and *ping* again as the flight to Rome followed suit. Despite being told our International Borders would open on the 1st of October, Dave and I cancelled our entire trip. We have requested travel vouchers to use for our next holiday. And in the meantime, we are at home instead of in the mountains of Tuscany.
Click on the links for conversions and notes.
- 125 g semolina
- 20 g flour
- 15 g honey
- 3 g instant dried yeast
- 1.25 mls fine salt
- 250 mls tepid water
- 5 mls bicarbonate of soda
- canola oil for frying
- Place the semolina, flour and honey into a bowl
- Place the yeast on one side of the bowl, and the salt on the opposite side
- Add the water and whisk to combine
- Set aside for 5 minutes then add the bicarbonate of soda and whisk in
- Set aside for at least 30 minutes
- Heat a crêpe pan on a medium to high temperature and lightly oil the pan
- When the oil is hot, whisk the batter and pour 30ml measures for each crumpet
- When you see bubbles on top of the crumpet, lower the temperature
- Leave to cook until completely dry on top, then remove and set aside on some kitchen towel to drain
- Do this until all the batter has been used up, then serve immediately
Inspiration published on Lavender and Lime October 19:
Is there anywhere you should be right now that you aren’t?