Country Cleaver

Mixed Berry Grand Marnier Crepes – Crepe Week

We’re talking Crepes here friends, not creeps. I promise. This week The Usual Suspects and I are delving into the wonderful world of crepes to celebrate the diversity of this fanciful little pancake. Sweet or savory these pancakes add a dash of class to any brunch spread. And contrary to popular belief – they are not as difficult as they appear. And by not difficulty – they’re freakin’ easy!

And with the tutelage of America’s Test Kitchen, you know you can’t go wrong.

This week the whole kit and caboodle of us are teaming up with America’s Test Kitchen to showcase the perfect crepe, give you the tips and tricks to make crepes like the pros and absolutely rock the socks off your brunch guests.

For #CrepeWeek kickoff, I wanted to keep it simple and fresh, so I added booze to it. Oh yeah, and lots of fruit. With so many berries and stone fruits being available I grabbed one of everything at the store, diced and sliced like a bad infomercial and poured a heavy hand of Grand Marnier over the top to seal the deal. And with a little Blackberry Grand Marnier jam in the middle of the crepes there were angels tap dancing on my tastebuds.

But to make sure I had all the right skillz, yes this warrants a “z” – I had to go straight to the source to make sure these were an epic success rather than an epic failure.

I had the chance to chat with ATK’s crepe developer Andrea to find out all the necessary tips and tricks that went into the perfect crepe. It was enlightening.

The first and perhaps most important tip imparted on us was that heating your non-stick pan for 10 minutes on low heat before making your crepes was key. It will give your pan ample opportunity to heat throughly and evenly, putting a halt to the temperature roller coaster that typically plagues pans when you make multiple batches of anything. What’s worse than unevenly cooked crepes – Nothing. Except having a house devoid of chocolate when you’re jonesing for a piece.

Next, mix your wet and dry ingredients together in two batches. Don’t just throw them both together all at once! Second worst thing about failure crepes? Lumpy batter. No one wants that. Splitting the whisking of the wet ingredients in with the dry in two separate batches ensures you get a smooth batter that will yield supermodel worthy crepes. Hey Kate Moss, nothing tastes a good as skinny feels? False. Perfect crepes do!!

And don’t fret about investing in crepe specific pans. Andrea told me that even Great Aunt Julia Child use a good ‘ol basic non-stick pan. If its good enough for Aunt Julia, its good enough for us!

Lastly, with the high liquid to flour ratio – there isn’t enough time or flour content to promote the formation of gluten in the batter. You can use whatever all purpose flour you have laying around for these without worrying about them becoming to tough.

So when you get around to pouring that little dollop of batter into the pan, swirl your pan around in the most artistic fashion you can, with the batter slowly coating the entire bottom of the pan. Let your crepes cook for about 1 minute on one side, until they become golden brown – and turn them with a spatula under the edge to lift the crepe away from the pan and use your fingers to flip it over! Be bold, be daring and be dexterous.

The whole spatula flip maneuver can go sour in a second, so use your phalanges and be the daredevil inside you were meant to be.

These delicate pancakes aren’t something to be afraid of. Make a batch, or two for practice – and eat the results. There is nothing unfortunate about a cooking experiment you get to devour afterwards. Hone your skills and perfect your coat-the-pan-in-batter wrist flourish. You’ll be a culinary rockstar yet.

But what would CREPE WEEK be without something fun for everyone involved?? Dun Duh DUHHHNNN!! It’s GIVEAWAY time!  Our friends at America’s Test Kitchen have something super special ready for everyone. This week four of us will be giving away a series of ATK cookbooks! Hello!

— GIVEAWAY CLOSED -

THE WINNER IS -

SPRUNG AT LAST!

Contact me – and I’ll make sure you get your hands on this fabulous book!!

This week enter to win a copy of the Cook’s Illustrated Cookbook from Me!

This baby is packed with 2,000 recipes from the 20 years of cooking from America’s most trusted food magazine. 2,000! Seriously, I dare somebody to go Julie/Julia on this and cook their way through this. You’ll never be hungry again.

And also – Enter to win copies of Cook’s Illustrated Baking Cookbook from Comfortably Domestic, ATK’s Family Cookbook and Weeknight Simple Meals, too!

To enter to win the Cook’s Illustrated Cookbook: (mandatory)

Tell me – Are you a sweet crepe or savory crepe fan?

For additional entries: (optional)

Follow ATK on Facebook

Follow ATK on Twitter

Tweet the following! -> Happy #CrepeWeek! I just entered to win the Cook’s Illustrated Cookbook from @TestKitchenFeed & @CountryCleaver http://www.countrycleaver.com/?p=2112

Follow Country Cleaver on Pinterest

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Keep up with us on all the social medias to make sure you don’t miss any of the Crepe Week Action!!

Don’t forget to check out any of the other fabulous crepes this week from:

Monday: 

Kirsten - Tuscan Crepes

Moi – Mixed Berry Grand Marnier Crepes

Tuesday:

Kat from Tenaciously Yours – Southwest Crepes with Cilantro Pesto

Jeanne from Inside Nana Bread’s Heat – Lemon Cream Crepe Cake for Two

Wednesday: 

Lauren from Climbing Grier Mountain – Herbed Goat Cheese Crepes

Madeline from Munching in the Mitten – Blueberry Lemon Crepes

Thursday:

Carrie from Bakeaholic Mama – Vermonter Crepes with Ham and Cheese

Katie from Hill Country Cook – Sweet Crepes

Friday:

Monica from The Grommom – Prosciutto and Asparagus Crepes

Mads from Le Petite Pancake – Strawberry Crepes Au Lait

Saturday:

Allison from Decadent Philistines – Red Pepper and Goat Cheese Crepes

Anne from My Sweet Heart – Red Velvet Crepes with Mascarpone.

Mixed Berry Grand Marnier Crepes

Fresh berries soaked in Grand Marnier laid on Crepes

Yield: 10 Crepes

Prep Time: 20 Minutes

Cook Time: 30 Minutes

Total Time: 1 Hour 20 Minutes

PrintPrint Recipe SaveSave Recipe

Ingredients:

Berries:
1 pound Strawberries, hulled and quartered
2 cups Bleuberries
2 Peaches, diced
3 Tbsp Grand Marnier
1 Tbsp Sugar
1 tsp Orange Zest
Crepes:
1/2 tsp Vegetable Oil
1 cup All Purpose Flour
1 tsp Sugar
1/4 tsp Salt
1 1/2 cup Whole Milk
3 large Eggs
2 Tbsp Butter, melted and cooled
1/2 cup Blackberry Grand Marnier Jam

Directions:

Berries:
In large bowl, mix together berries. Pour Grand Marnier over the top. Sprinkle with sugar. Mix to evenly coat berries. Place in fridge for one hour, stirring occasionally. Keep chilled
Crepes:
Place oil in large nonstick skillet and heat over low for at least 10 minutes to throughly heat the pan.
In large bowl whisk together flour, sugar, and salt. In separate bowl, whisk together milk and eggs. Add half of milk mixture to dry ingredients and whisk until smooth. Add butter and whisk until incorporated. Whisk in other half of the milk/egg mixture until smooth and fully incorporated.
With a paper towel spread heated oil around the non-stick skillet. Increase heat to medium and let skillet heat for 1 more minute. Test heat of skillet by placing 1 teaspoon batter in center and cook for 20 seconds. If mini crêpe is golden brown on bottom, skillet is properly heated; if the crepe burns or does not brown, adjust the heat of the skillet to accommodate.
4. Pour 1/4 cup batter into far side of pan and swirl gently until batter evenly covers bottom of pan. Cook crêpe without moving it until top surface is dry and crêpe starts to brown at edges, loosening crêpe from side of pan with rubber spatula, about 25 seconds. Gently slide spatula underneath edge of crêpe, grasp edge with fingertips, and flip crêpe. Cook until second side is lightly spotted, about 20 seconds. Transfer cooked crêpe to wire rack, inverting so spotted side is facing up. Return pan to heat and heat for 10 seconds before repeating with remaining batter. Place the done crepes on a wire rack to cool and allow steam to wear off.
When done plate the crêpes on a large microwave-safe plate and invert second plate over crêpes. Microwave on high power until crêpes are warm, 30 to 45 seconds (45 to 60 seconds if crêpes have cooled completely). Remove top plate and wipe dry with paper towel.
Serve them by

Recipe adapted from America's Test Kitchen Lemon and Sugar Crepes Recipes

   

111 Responses to “Mixed Berry Grand Marnier Crepes – Crepe Week”

  1. #
    1
    SprungAtLast — August 13, 2012 @ 7:05 am

    Oooh yum! I’m a fan of sweet crepes thankyouverymuch. (I tweeted and follow you on Twitter). Happy Monday!

  2. #
    2
    Ali @ Gimme Some Oven — August 13, 2012 @ 7:18 am

    I LOVE crepes!!! So excited to follow along this week. This berry version looks fabulous! :)

  3. #
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    Valerie at The Year of Living Healthfully — August 13, 2012 @ 7:23 am

    I have never tried a savory crepe but think I would definitely like to!

  4. #
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    Valerie at The Year of Living Healthfully — August 13, 2012 @ 7:24 am

    I follow you on FB.

  5. #
    5
    Valerie at The Year of Living Healthfully — August 13, 2012 @ 7:24 am

    I follow America’s Test Kitchen on FB.

  6. #
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    Valerie at The Year of Living Healthfully — August 13, 2012 @ 7:25 am

    I follow you on Pinterest. Love your pins!

  7. #
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    claire @ the realistic nutritionist — August 13, 2012 @ 7:26 am

    I always feel so very fancy when I say crepe. hahaha! Love these babies.

  8. #
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    Lauren @ Climbing Grier Mountain — August 13, 2012 @ 7:28 am

    Dude, major high-five for #CrepeWeek! So excited it’s finally here! This recipe looks AH-mazing!

  9. #
    9
    Mal @ The Chic Geek — August 13, 2012 @ 7:50 am

    I love sweet and savory crepes! I guess my favorite would be…hm…lemon juice and sugar, classic. yum!

  10. #
    10
    Mal @ The Chic Geek — August 13, 2012 @ 8:12 am

    I follow atk on facebook

  11. #
    11
    Mal @ The Chic Geek — August 13, 2012 @ 8:13 am

    I also follow atk on twitter

  12. #
    12
    Mal @ The Chic Geek — August 13, 2012 @ 8:13 am

    I follow you on pinterest

  13. #
    13
    Mal @ The Chic Geek — August 13, 2012 @ 8:13 am

    and I follow you on fb

  14. #
    14
    Mal @ The Chic Geek — August 13, 2012 @ 8:14 am

    and I follow you on twitter

  15. #
    15
    Mal @ The Chic Geek — August 13, 2012 @ 8:15 am

    and finally, I tweeted about the giveaway https://twitter.com/ChicGeekery/status/235031737334386689

  16. #
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    Mads — August 13, 2012 @ 8:16 am

    I am a sweet crepe person…usually with chocolate!

  17. #
    17
    Mads — August 13, 2012 @ 8:16 am

    I follow ATK on twitter.

  18. #
    18
    Mads — August 13, 2012 @ 8:17 am

    I follow/like ATK on facebook.

  19. #
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    Anne@FromMySweetHeart — August 13, 2012 @ 8:19 am

    Megan…I’m getting the hiccups just looking at these beauties! Sweet or savory? Hmmm…I like mine boozy! And the Grand Marnier with the berries and in the jam is just perfect! What a wonderful job you’ve done and your photography is awesome! So glad to be a part of this week with you! : )

  20. #
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    Mads — August 13, 2012 @ 8:21 am

    I tweeted!

  21. #
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    NanaBread (Jeanne) — August 13, 2012 @ 8:29 am

    Holy Crepe! These look fabulous, Megan. I’ve always been a ‘sweet’ crepe girl, but I never turn down anything stuffed with cheese & pig butt. I think a ham & cheese breakfast crepe is in my future. I once saw cannelloni recipe made with crepes but passed because I thought the crepes would be too difficult to make. What a fool I was.

  22. #
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    Jackie @ Domestic Fits — August 13, 2012 @ 8:31 am

    I love everything about this. Booze and breakfast, yes. Cooks illustrated, YES. You being adorable, yes.

  23. #
    23
    Kelli @ The Corner Kitchen — August 13, 2012 @ 8:55 am

    What a great giveaway!!! I’m in love with sweet crepes!

  24. #
    24
    Kelli @ The Corner Kitchen — August 13, 2012 @ 8:56 am

    I’m following you on Twitter

  25. #
    25
    Kelli @ The Corner Kitchen — August 13, 2012 @ 8:58 am

    I’m following you on Pinterest

  26. #
    26
    Kelli @ The Corner Kitchen — August 13, 2012 @ 8:59 am

    I’m following ATK on Twitter

  27. #
    27
    Michelle L — August 13, 2012 @ 9:09 am

    Love both- hard to pick, but my sweet tooth usually wins in a fight!

  28. #
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    Michelle L — August 13, 2012 @ 9:10 am

    I foll

  29. #
    29
    Michelle L — August 13, 2012 @ 9:11 am

    I follow ATK on Twitter

  30. #
    30
    Michelle L — August 13, 2012 @ 9:12 am

    I follow you on Pinterest

  31. #
    31
    Kirsten — August 13, 2012 @ 9:27 am

    Giiiirrrrrlll! You done and paired blackberries & Grand Marnier *again* and put ‘em in a CREPE! Flour, booze, berries, & butter! Just one of the many reasons why I love ya. Happy Crepe Week!

  32. #
    32
    Averie @ Averie Cooks — August 13, 2012 @ 9:38 am

    sweet crepes – I recently bought another of their cookbooks (900+ pages!) and I love it

  33. #
    33
    Averie @ Averie Cooks — August 13, 2012 @ 9:38 am

    I follow ATK on FB

  34. #
    34
    Averie @ Averie Cooks — August 13, 2012 @ 9:38 am

    I follow you on FB

  35. #
    35
    Averie @ Averie Cooks — August 13, 2012 @ 9:39 am

    follow you on pinterest

  36. #
    36
    Averie @ Averie Cooks — August 13, 2012 @ 9:39 am

    follow you on twitter

  37. #
    37
    Averie @ Averie Cooks — August 13, 2012 @ 9:40 am

    following ATK on twitter

  38. #
    38
    Isabelle D — August 13, 2012 @ 10:35 am

    Love crepes!! Always savory for me please!

  39. #
    39
    Laura — August 13, 2012 @ 10:59 am

    Definitely without a doubt – sweet crepe fan. Honestly never even considered a savory one :)

  40. #
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    Sallie — August 13, 2012 @ 11:01 am

    I’m definitely a sweet crepe person – love them, especially with yummy whipped cream :D

  41. #
    41
    Sallie — August 13, 2012 @ 11:01 am

    I follow ATK on FB

  42. #
    42
    Sallie — August 13, 2012 @ 11:02 am

    Following ATK on Twitter.

  43. #
    43
    Sallie — August 13, 2012 @ 11:02 am

    I follow Country Cleaver on Pinterest.

  44. #
    44
    Sallie — August 13, 2012 @ 11:03 am

    And following Country Cleaver on FB.

  45. #
    45
    Sallie — August 13, 2012 @ 11:03 am

    And following CC on Twitter too :)

  46. #
    46
    Jo-Anne — August 13, 2012 @ 12:19 pm

    sweet for me please!

    I love Cook’s Illustrated Magazine. I’m amazed at how many times they’ll cook something to get it just right.

  47. #
    47
    Jen @ Juanita's Cocina — August 13, 2012 @ 1:36 pm

    I’m a sweet crepe kinda person! What a great giveaway! Thank you! And your crepes look amazing!

  48. #
    48
    Dee B — August 13, 2012 @ 1:57 pm

    Hmmm, I’d have to go with sweet! I had this fantastic dulce de leche crepe at a creperie in San Clemente, CA, right on the beach. Best. Thing. Ever!

  49. #
    49
    Cathy M — August 13, 2012 @ 3:39 pm

    Sweet Crepes are my choice :) Fruit filled is always the way to go!

  50. #
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    Susana I. — August 13, 2012 @ 4:55 pm

    I´m more of a sweet crepe fan but i like them both :)

  51. #
    51
    Allison @ Decadent Philistines Save the World — August 13, 2012 @ 6:00 pm

    Why do we have to choose sweet or savory? Why can’t it just be “all of the above until you are too full to move your arse out of the chair”?
    Or is that just me?

  52. #
    52
    ariel — August 13, 2012 @ 6:25 pm

    I love sweet crepes with fresh berries!

  53. #
    53
    Baking Serendipity — August 13, 2012 @ 6:53 pm

    I love crepes, but never make them myself at home. I think they’ve sort of overwhelmed me. I dunno. There is so much serious inspiration here though. Definitely adding crepes to my project list this week :)

  54. #
    54
    Baking Serendipity — August 13, 2012 @ 6:53 pm

    PS: Following you on Pinterest!

  55. #
    55
    Kat — August 13, 2012 @ 7:14 pm

    Oh, lady! That you busted out that Blackberry Grand Marnier Jam surprises me not at all. I still think of that jar you sent me last year (was it last year or two years ago?!) as the start of our friendship!

    p.s. Leave it to us to figure out a dish that requires the actioning of not only excellent fillings but excellent toppings as well!

    XO

  56. #
    56
    Laurie {Simply Scratch} — August 13, 2012 @ 7:48 pm

    Oh sweet Jesus Megan these look amazing!

  57. #
    57
    Neda — August 14, 2012 @ 4:08 am

    Sweet, most assuredly sweet.

  58. #
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    Jen @ Savory Simple — August 14, 2012 @ 5:31 am

    First of all, your crepes look wonderful. Second- I LOVE America’s Test Kitchen and Cooks Illustrated. I’m a magazine subscriber. I love how well tested the recipes are and I feel completely confident when I make them that the results will be great. I’d love to get my hands on this cookbook!

    I always prefer sweet crepes. I tried a savory crepe once and it was just weird to me. I felt like I was eating turkey and pancakes.

  59. #
    59
    Jen @ Savory Simple — August 14, 2012 @ 5:32 am

    I follow ATK on Facebook (Jennifer Farley)

  60. #
    60
    Jen @ Savory Simple — August 14, 2012 @ 5:33 am

    I follow ATK on twitter (@savorysimple)

  61. #
    62
    Jen @ Savory Simple — August 14, 2012 @ 5:34 am

    I follow you on Pinterest (Jen ~ Savory Simple)

  62. #
    63
    Jen @ Savory Simple — August 14, 2012 @ 5:35 am

    I now follow you on FB from both my personal and blog page! (Jennifer Farley & Savory Simple)

  63. #
    64
    Jen @ Savory Simple — August 14, 2012 @ 5:35 am

    annnnnnnd I follow you on Twitter. (@SavorySimple)

  64. #
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    Micky — August 14, 2012 @ 5:37 am

    Savory all the way – love me some crepes filled with ooey gooey cheese and spinach or ham. yum!

  65. #
    66
    Micky — August 14, 2012 @ 5:38 am
  66. #
    67
    Barbara P. — August 14, 2012 @ 6:52 am

    I’m in love with sweet crepes!

  67. #
    68
    Barbara P. — August 14, 2012 @ 6:52 am

    Follow America’s Test Kitchen on FB.

  68. #
    69
    Barbara P. — August 14, 2012 @ 6:53 am

    Follow Wanna Be A Country Cleaver on FB

  69. #
    70
    Linda S. — August 14, 2012 @ 8:47 am

    I’m partial to sweet crepes.

  70. #
    71
    Linda S. — August 14, 2012 @ 8:47 am

    I follow ATK on twitter (ljskop).

  71. #
    72
    Linda S. — August 14, 2012 @ 8:49 am

    I follow you on twitter (ljskop).

  72. #
    73
    DessertForTwo — August 14, 2012 @ 10:18 am

    How fun! Truthfully, I’ve never made crepes–a crime, I know. But when I do, I’ll make these sweet ones!

  73. #
    74
    DessertForTwo — August 14, 2012 @ 10:19 am

    I follow you on twitter

  74. #
    75
    DessertForTwo — August 14, 2012 @ 10:19 am

    I follow you on pinterest.

  75. #
    76
    DessertForTwo — August 14, 2012 @ 10:20 am

    i follow ATK on twitter.

  76. #
    77
    Rachel @ Baked by Rachel — August 14, 2012 @ 1:16 pm

    I’ve never had a crepe but these look amazing. Seriously don’t shoot me. But yeah… totally a safe bet that I’d love sweet crepes :)

  77. #
    78
    Rachel @ Baked by Rachel — August 14, 2012 @ 1:16 pm

    I follow atk on twitter

  78. #
    79
    Rachel @ Baked by Rachel — August 14, 2012 @ 1:17 pm

    I follow you on pinterest

  79. #
    80
    Rachel @ Baked by Rachel — August 14, 2012 @ 1:17 pm

    I like you on fb

  80. #
    81
    Rachel @ Baked by Rachel — August 14, 2012 @ 1:17 pm

    I follow you on twitter

  81. #
    82
    Julia {The Roasted Root} — August 14, 2012 @ 3:33 pm

    Oh jeez, I am so glad to discover it’s crepe week! Think I’ll whip up a batch tonight for dessert and participate from a distance! YUM!

  82. #
    83
    Heather Spooner — August 14, 2012 @ 5:01 pm

    I’ve never eaten crepes. But I think I would enjoy the sweet kind. Thanks for the giveaway!
    miyax15 at yahoo dot com

  83. #
    84
    Heather Spooner — August 14, 2012 @ 5:01 pm

    I like Country Cleaver on Facebook. Thanks!
    miyax15 at yahoo dot com

  84. #
    85
    Heather Spooner — August 14, 2012 @ 5:02 pm

    I like ATK on Facebook. Thanks!
    miyax15 at yahoo dot com

  85. #
    86
    val — August 14, 2012 @ 6:55 pm

    Crepes…..get in my belly.

  86. #
    87
    Anna @ hiddenponies — August 14, 2012 @ 8:59 pm

    CREPE WEEK! Brilliant. Good tip on heating the pan for so long, I need to remember that!

  87. #
    88
    mjskit — August 14, 2012 @ 9:50 pm

    These fruit crepes are awesome! Love the jam in the middle! An old French grandmother taught me how to make crepes and she puts a capful of rum in the batter. So Good! So I can imagine that the Grand Marnier is perfect with that fruit! Loving crepe week! I’ll pass on the cookbook because I already have it. :)

  88. #
    89
    nik — August 15, 2012 @ 5:17 am

    Sweet dessert crepes are my favorite…my Dad made them when I was a little kid and I’ve loved them ever since. :)

  89. #
    90
    Judith M. — August 16, 2012 @ 12:57 pm

    Savory crepes ring my bell (cheese, spinach & mushrooms being a favorite.

  90. #
    91
    Lia Simpson — August 16, 2012 @ 5:04 pm

    Sweet! Lemon ricotta and lingonberry are my two favorites.

  91. #
    92
    Lia Simpson — August 16, 2012 @ 5:05 pm

    I like ATK on Facebook.

  92. #
    93
    Lia Simpson — August 16, 2012 @ 5:05 pm

    I follow ATK on twitter.

  93. #
    94
    Lia Simpson — August 16, 2012 @ 5:06 pm

    I like Country Cleaver on Facebook.

  94. #
    95
    Lia Simpson — August 16, 2012 @ 5:07 pm

    I follow Country Cleaver on twitter.

  95. #
    96
    Lia Simpson — August 16, 2012 @ 5:08 pm

    I tweeted about your giveaway @liasim

  96. #
    97
    TiffH — August 17, 2012 @ 1:10 pm

    I’m a sweet crepe gal for sure!

  97. #
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    Lauren T — August 19, 2012 @ 8:25 pm

    I’m definitely more of a savory crepe person. Throw in some ham, eggs and cheese, and top with dijon mustard and I’m a happy camper!

  98. #
    99
    Susana I. — August 20, 2012 @ 6:08 am

    I’m more of a sweet crepes fan :)

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    Jenny @ BAKE — August 21, 2012 @ 5:37 am

    great tips! I can’t wait to use the pre heating of the pan next time I make them!

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