Heat milk and 55ml water together in a pan until hand hot.
Pour into a jug, add sugar/yeast and leave for 10-15 minutes until frothy.
Sift flour/salt into a bowl. Make a well, pour in yeast mixture. Work together gradually.
When you have a smooth batter cover the basin with a tea towel and leave to rise for 45 minutes. The batter will be light and frothy.
You can then cook the crumpets either by greasing the inside of an egg ring or by dropping a large tablespoon's worth onto a hot pan. (I used the simmering plate on the Aga).