The KA recipe looks pretty similar to the one in the book at home, which is in turn similar to this one I found online:

http://www.bbc.co.uk/food/recipes/database/homemadecrumpets_70053.shtml

Looking at the KA page, it seems to me he's turning them too early... the trick with crumpets is the rubberisation of the dough - perhaps In Wales knows of the chemical processes at work... hmm... I should ask my friend who runs the "bread as biomaterials" course at Cambridge...