Frenched crumpets with ricotta cream

Place the eggs and vanilla in a flat dish and whisk together with a fork. Add the crumpets to the egg mixture and turn to coat well on both sides. Stand, turning occasionally, for 15 minutes or until the crumpets have absorbed the egg mixture.

Melt the margarine in a large non-stick frying pan over low-medium heat. Add the crumpets and cook for 2-3 minutes each side or until cooked and golden.

Meanwhile, using a whisk or a hand-held electric mixer, beat the ricotta and fromage frais together until smooth and light.

Combine the sugar and cinnamon in a small bowl.

Top the hot crumpets with the ricotta cream and sprinkle with cinnamon sugar. Serve warm.

Notes: Store the leftover ricotta cream in an airtight container in the fridge for up to 3 days.