Frumple Cakes {From Sweet Happy Life}

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There are few things I love more for breakfast than fluffy frumple cakes topped with powdered sugar and maple syrup. Frumple cakes are sweet crêpes (French pancakes) that are twisted into little piles and can be topped with pretty much anything you like: strawberry slices, fresh blueberries, you name it. But we usually keep it simple and stick with powdered sugar and pure maple syrup. Sometimes simple really is the way to go.

Now if you have never heard of a frumple cakes before you are not alone. We have been making crepes for years and only learned about them when we moved to Vermont and visited The Skinny Pancake. This crêperie serves all sorts of irresistible things, including frumple cakes. They are by far my favorite thing to order but you can only go out for breakfast so often when you have a toddler so… my husband learned how to make them. That man knows the way to my heart. If he didn’t already have my undying devotion, frumple cakes would have been his ticket.

Our homemade version of frumple cakes is based on Alton Brown’s recipe for sweet crêpes. My husband makes the crêpes with a touch of apple liqueur (the alcohol burns off during cooking), then we twist them into little piles and dust them with sugar before drizzling them with pure maple syrup. You can make the batter the night before, so if you’re looking for an easy holiday breakfast I’d suggest giving frumple cakes some serious consideration. :)

Big thanks to Kristan for inviting me over to share a post with you. I can’t wait to see photos of her beautiful baby when she arrives!

Frumple Cakes

Based on Alton Brown’s recipe for sweet crêpes

INGREDIENTS: Makes about 12-15 frumple cakes

• 2 large eggs
• 3/4 cup milk
• 1/2 cup water
• 1 cup flour
• 3 tablespoons melted butter
• 2 1/2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 2 tablespoons of your favorite liqueur
• PAM baking spray
• Pure maple syrup
• Powdered sugar

INSTRUCTIONS

Combine all the ingredients in a blender and pulse for 10 seconds. Refrigerate the batter for at least 1 hour or overnight. (You can actually chill the batter for up to 48 hours, but you may need to add a few tablespoons of water if the batter thickens after being refrigerated so long.)

Spray a small non-stick pan with a bit of PAM and then warm over medium-high heat. Pour about 1/3 to 1/2 cup of batter into the pan and swirl to spread evenly. Cook for 30 seconds, then flip either by tossing the crêpe up in the air or with a spatula. Cook for another 10 seconds and then place on a plate or cutting board, laying the crêpe flat to cool. Repeat for other crêpes.

Twist each crêpe into a little bunch and sprinkle with powdered sugar. Serve with maple syrup and dig in!

Want to see a demonstration of how Alton Brown makes crêpes at home? Fast forward to the 9:00 mark in this video.

A huge thank you to Ari for posting for me today…those cakes look like so much fun!!