For the neatest looking crumpets, you’ll want to spoon the batter into prepared molds. They sell special rings for this, but I doubt I know a single person with something like that. Instead, you can use large round cookie cutters (about 3-inches across) or form a few rings out of tinfoil folded over on itself a few times for structure. Either way, you’ll want to grease the inside of your rings well to prevent the crumpets from sticking. If you don’t care about how they look, you can also forego the rings and carefully spoon the batter into rounds; they’ll still taste delicious, but they’ll have more of a domed shape instead of the traditional high sides. These are best served immediately, but they’ll keep for several days at room temperature. Reheat in a pan, toaster (on low), or even in the microwave before serving.