Crumpet

Crumpets can start when your baby is ready for solids, around 6 months. Wheat is the usual base, and other common allergens may be present too. Take care when serving.

A crumpet is a small, round, soft bread. Its texture is spongy and its top is bubbly. It is traditionally cooked on a griddle. In some ways it resembles a pancake, a pikelet or an English muffin. In other ways it stands alone. It began in the United Kingdom. It is often toasted and eaten with butter, jam or a savory spread.

Nutrition

Crumpets give plenty of carbohydrates. Fiber and protein are present in smaller amounts. The nutrition differs a lot from one type to another. Some are whole grain. Some use sourdough or sprouted grains. Some are fortified with vitamins and minerals.

Spreads

A thin, soft coat of butter, mashed avocado, ricotta, mashed beans or cream cheese helps the crumpet go down more easily. Do not spread it thick.

Preparation

Toast the crumpet. At 6 months, serve it whole or in thin strips. At 9 months, small pieces, thin strips or the whole crumpet all work. After 12 months, serve it any way you like.

Toppings

After 12 months, pick whatever toppings you like, such as butter, cooked egg, or savory and sweet spreads. Honey waits until 12 months.

High chair and tools

A high chair helps create a safe setup, but a lap seat or a shared spot on the floor also works. Put solid food straight on the tray. A spoon and fork are not required. Remember, these skills are not expected before early toddlerhood.

Crumpets are a choking risk. Like other breads, they can be hard to chew and can turn gummy in the mouth. Prepare them for your child's age. Stay within arm's reach at meals.

Wheat is the usual base for crumpets, and milk, soy or egg often go in as well. Before sharing crumpets, introduce the common allergens one at a time and rule out allergy. That way, when you serve crumpet, you can be sure your child has already eaten the allergens inside safely.