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1. In a small, shallow bowl, sprinkle the yeast and sugar over the 2 tablespoons of lukewarm water and let them stand for 2 or 3 minutes. Then stir them together to dissolve the yeast completely.
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2. Set the bowl in a warm, draft-free place, such as an unlighted oven, for 4 or 5 minutes, or until the yeast bubbles up and the mixture almost doubles in volume.
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3. Sift the flour and salt into a large mixing bowl and make a well in the center. Pour in the yeast mixture and the milk, and drop in the egg. Beat vigorously with a large spoon, then add 1 tablespoon of the butter and beat until a smooth soft batter is formed.
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4. Drape a towel loosely over the bowl and set it aside in a warm draft-free place for about 1 hour, or until the batter has doubled in volume.
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5. In a small pan, clarify the remaining 4 tablespoons of butter by melting it slowly without letting it brown. Skim off the surface foam and spoon the clear butter into a bowl, discarding the milky solids at the bottom of the pan.
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6. With a pastry brush, coat the bottom of a heavy 10- to 12-inch skillet and the inside surfaces of the flan rings or cookie cutters or cans with about half the clarified butter.
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7. Arrange the rings in the skillet and place the pan over moderate heat. For each crumpet, drop about 1 tablespoon of batter into each ring. The batter will immediately spread out and fill the ring.
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8. When the crumpets begin to bubble and their bottoms turn a light brown remove the rings. Turn the crumpets over with a wide spatula and cook for another minute or so to brown them on the other side.
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9. Transfer the crumpets to a heated serving plate and cover with foil to keep them warm while you coat the skillet and rings with the rest of the clarified butter and cook the remaining batter.
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10. Crumpets are traditionally served at breakfast and at afternoon tea. Accompany them with unsalted butter, syrups and your choice of jams, jellies or marmalades.
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