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Frumple Cakes {From Sweet Happy Life}

Posted By Kristan On December 4, 2012 @ 8:00 am In Breakfast | 21 Comments

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


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!!

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