In a large bowl, combine yeast, sugar, and water; let stand until bubbly (about 15 minutes). Belend in milk, egg, and 1 T. butter. Add flour and salt and beat until smooth. Cover and let stand in a warm place until almost doubled (about 45 minutes).
2
Brush a griddle or heavy frying pan and the inside of each 3-inch ring with butter. Heat rings on griddle over low heat; pour about 3 T. batter into each ring. Bake for about 7 minutes or until holes appear and tops are dry. Remove rings and turn crumpets to brown other side lightly (about 2 minutes). Repeat with remaining batter.
3
Serve warm or let cool on a rack and toast just before serving. Makes 7 or 8 crumpets.
