Frumple Cakes

Frumple Cakes on a white plate with strawberry jam and whipped cream

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These Frumple Cakes are perfectly cooked crêpes twisted into a bun then served warm with jam, whipped cream, and maple syrup. Add a sprinkle of confectioner’s sugar to add a “snowy” effect!


  • 2 large eggs
  • 3/4 cup milk
  • 1/2 cup water
  • 1 cup all purpose flour
  • 3 tablespoons melted butter*
  • 2 1/2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons of brandy
  • PAM baking spray
  • Toppings: Pure maple syrup, jam, maple syrup and whipped cream


Make the batter. Combine all the ingredients in a blender and pulse for 10 seconds. Refrigerate the batter for at least 1 hour or overnight.

Cook. 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.

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

To make the frumple cakes look like flowers. Serve with a dollop of jam in the middle, then a sprinkle of confectioners sugar.


*Salted butter because we are not adding it separately, or you can use unsalted butter + a pinch of kosher salt.

Keywords: crepes recipe, easy crepes, french crepes, strawberry crepes, christmas breakfast ideas