Tom and Jackie

There is a new model for book publishing that I find interesting—could this be the wave of the future?

Could this be something that allows printed books to remain viable?

I sure hope so because right now things are a mess in the book world and consumers are reluctant to pay what it takes for books to stay in print.  Margins are razor thin and the number of players able to stay in business is dwindling.

This is where Kickstarter comes in…..it’s a funding platform for creative projects.

Cookbooks are always a creative project and it is important to support efforts like this so that you are able to hold a cookbook in your hands in the future rather than everything going digital. My own book is now digital simply to keep the recipes available to you because publishers cannot afford to print such a high quality book for a small niche market (especially in America where wages are higher).

I learned about the Lark printed cookbook, app and ebook through Twitter. Chef John Sundstrom is on my feed and his comments about Kickstarter tweeked my interest.  We have to have another publishing model ……..and this looks like a great idea.

John Sundstrom greeting a supporter.

Today I attended the first event for “investors”, people who contributed at least $50 to the project:  Recipes from Lark.

At this level of investment participants receive Roughcuts– a chance to walk through the cookbook production process with weekly access to new recipes, videos and updates about the project progress. Later the option of receiving a copy of the app, iBook or ebook is available. And this supporter level receives invitations for two to exclusive Kickstarter parties and acknowledgement in the finished cookbook. At these parties, recipe sampling takes place along with a glass of wine and mingling with other Kickstarter supporters. The printed book is available to those supporting at a higher level.  Through Kickstarter, this project raised $43,000 ($10,000 more than goal though the overage will come in handy to pay for book printing in the United States–something that doesn’t happen too often anymore).

Today’s party took place in the studio where the photo shoots and videography take place. We had the chance to meet the folks working on the project and mingle with other foodies and the media (KING 5 TV and a food editor from the Seattle Times were there today).

I went with my friend Kate McDermott known for her Art of the Pie piemaking classes.

The open house was well-attended with people spread out over two floors of exhibit space and performance kitchen.  It was gratifying to see the friends and customers of Lark Restaurant making the project possible. 

I have often thought of producing another book but over the years I have been discouraged due to the current state of publishing but this model provides new hope.  It gives me something to consider.  I have not finished making my mark in the gluten free world…..I just haven’t figured out the next best step but I do know that my efforts and recipes have made a difference in celiacs lives and that is quite gratifying!

How about dessert?

Now on this site you can click onto a sidebar photo and go quickly to a post.
Just scroll down a bit and look to the right, click on any photo to find out more about the recipe…..

There are a lot of gluten free recipes available online today so it can be tough to choose how to spend your time and money.  Hopefully this new feature helps you find gluten free food to improve your life.  All photos are of food cooked daily in my kitchen (well I am not always energetic enough to do it everyday…). You can rest assured that your cooking efforts will be rewarded with satisfaction.

I have had this in my to-do pile for quite some time…..

…..but today is the day to post it….I was inspired by a somewhat negative article in the New York Times.

Within the past year or so, I began revisiting the various chefs who were way ahead of the gluten free curve back in 2000 when the timeless recipes of my book were compiled.  Each chef generously scaled down a recipe or two from their restaurant and contributed to Cooking Gluten-Free! long before gluten free was a top trend.

Last year gluten free was the #1 restaurant trend, many chefs have thankfully joined the bandwagon providing gluten free food.  I am so grateful for that but I also want to celebrate those pioneering chefs who have been there all along.

Today the NYT has a feature about Charlie Trotter but as I read it I couldn’t get over the “he’s so yesterday” theme of the article.  All I could think of while reading it was how much I have recently enjoyed dining at a number of long-standing Seattle area restaurants that might also be so accused of being from an earlier era. (exactly the reason for their success)

I would like to know —What is wrong with quality food, prepared well, served in a classic environment (maybe with a little piano music in the background), with attentive, professional wait staff?  ….you get the picture.  And of course they have always known how to do gluten free.

Canlis, El Gaucho, and The Herbfarm

In Seattle, I have had the good fortune to dine in the past 6 months at Canlis, El Gaucho-twice, and The Herbfarm. Each restaurant can claim top notch service, food, environment, and a night to remember. I could also dress like Audrey Hepburn and feel quite at home or wear the most current stylish dress for that matter.

Vintage Canlis rendering

There is nothing wrong with visiting yesterday when it is this elegant and enjoyable.

Interior of Canlis

Could it be that Charlie Trotter is closing in August because he is just ready for a new challenge?  Why did the writer have to suggest that he was closing because she (and/or her friends) thought he hadn’t kept up with the times? Sure it is fun to try new cuisine, but the classic establishments are classic for a reason…..excellent consistent food.

It is highly unusual for me to go to such high-end restaurants so frequently but I completely appreciate that our Seattle icon restaurants are still here.  As a matter of fact El Gaucho hasn’t even been around that long, they just created an environment reminiscent of yesterday—go figure.  This past Saturday night, every table was full and lively at El Gaucho, though in our economy I am sure they have experienced a downturn just like everyone else.

While I haven’t dined at Charlie Trotter’s I can only imagine that it must be a similar experience.

I am glad that the author talked about Charlie Trotter giving back to the community, Chicago should be so lucky if he continues to do so once the restaurant closes.

Here is the post that has been sitting in draft form on my computer for the past year.  I hope you have the chance to “go back in time” one night in the near future to a classic restaurant for a memorable meal!!!!

Charlie Trotter—Chef Series

Chef Charlie Trotter, attention to detail

The next chef in our series has been recognized at the highest culinary levels with awards from Relais Gourmand and a total of ten James Beard Awards (yes that is 10!) Through the years he has received many other recognitions of excellence.  Charlie Trotter  has influenced the national culinary landscape for the past 24 years.  I feel incredibly lucky that he contributed recipes early in the production of Cooking Gluten-Free!   His generosity made it possible for me to work with many other well-known chefs. This year I decided to revisit the many talented chefs that helped to make the book possible I wanted to see where they are today, knowing I would discover some interesting stories in the process.

Charlie’s awards speak volumes, but what impresses me is his commitment to high school students and aspiring culinary students through The Charlie Trotter Culinary Education Foundation.

The Program has two main priorities: awarding scholarships to students who are seeking careers in the culinary arts and working with Chicago-area youth to promote the enthusiastic quest for education as well as an interest in the cooking and food.   To date the foundation has donated over 1 million dollars to many individual students wishing to pursue a culinary career.

I recently had the opportunity to teach gluten free cooking classes in a local culinary programs’ kitchens during the off hours which allowed me to meet a few of the enrolled students.  Scholarship funding is critical for many students.  The classes are grueling, the hours long, and students have to pay their bills while learning a new trade.  During the last few years of a difficult economy, the scholarships that Trotter’s foundation provides have probably made a huge difference in the lives of many students, hats off to Charlie!

The foundations’ high school student program is truly unique.  An unprecedented three times a week Charlie Trotter’s hosts dinners for Chicago area high school students where they tour the restaurant, dine, meet the staff, and learn about food, organic farming, and etiquette.  This is exactly the kind of thing that many high school students need.  It introduces them to a whole new world and inspires them to think of their lives in a new way and gives them a connection to the world of food.

From the foundation program, Charlie has even hired a student to work in the restaurant who is blind, she operates completely through touch, a truly incredible story (the link to this story on Fox is now broken).

A lovely meal in Cooking Gluten-Free!  from Charlie Trotter is Sautéed Salmon with Caramelized Onion-Strewn Grits and Portobello Mushroom-Red Wine Sauce. This is a great meal to prepare on the weekend for dinner guests.  The earthy flavors are a perfect match with an Oregon Pinot Noir.  Here is a good one to try, though extravagant: 2008 Pinot Noir Cristom Louise Vineyard

If you are planning a trip to Chicago, plan in advance and book a reservation at Charlie Trotter’s.  A memorable weekend in Chicago would include a trip to the Metropolitan Museum of Art, a Cubs game, and dinner at Charlie Trotter’s!

Well that was my post and since I actually wrote it quite some time ago it is worth mentioning again that the restaurant closes in August so a reservation midweek might be the best plan.

Trader Joe’s conveniently has their new Gluten Free Crispy Crunchy Chocolate Chip Cookies perched next to the dairy case—-to be sure we don’t miss out on a great new offering.

New Trader Joe's GF Cookies

Last year I revisited Suzanne Goin –she is a contributing chef to my book Cooking Gluten-Free!, a talented chef, and the source of one of our favorite meals:  grilled halibut with herb salad and meyer lemon green olive salsa.

It is everything the recipe title states and more.  Most importantly this dinner generates sounds of extraordinary contentment from your dinner guests!  I have had to substitute the olives with some from Argentina since I was unable to find Lucques olives but now……Trader Joe’s is carrying these meaty olives from the Languedoc region of Southern France!!

The Languedoc is also an up and coming area for many good reasonably priced wines.  Often the food and wine of a region go quite well together, keep your eyes open for these wines and try them with Lucques olives–those from Corbières are similar to Rhone wines using Carignan, Mourvedre, Syrah, Grenache and Cinsault grapes.

And definately don’t deny yourself the pleasure of eating Suzanne’s fantastic dinner.

gluten free chewy, crackled top brownies

We are rallying again with other gluten free food bloggers from around the world.
Our topic this month:    Brownies.

Intensely chocolate, chewy and crackle-topped brownies.  What is your favorite style?

I am sure you will see a little bit of everything in the Ratio Rally.  For this monthly feature, we bake according to ratios fat : liquid : flour so you can easily adapt a recipe to meet your needs. Once you know the recommended ratio of an item it allows you to experiment and scale the recipe for a greater or smaller yield. The ratio for brownies is divided further so you can see the relationship of flour, sugar, and chocolate.  The eggs are the liquid in this recipe.  My ratios are:

2.5 chocolate : 2.5 sugar : 1.5 flour : 1.5 egg  : 1.0 butter

This recipe is adapted from one in Cook’s Illustrated magazine.  Christopher Kimball contributed a number of recipes to my book (he is also top dog at America’s Test Kitchen) These brownies are intensely chocolate using baking chocolate and cocoa found in any grocery store but I like to enhance them by using Felchlin Cocoa and quality Guittard or Callebaut the chocolate leftover from my chocolate truffle making parties.

The Gluten Free Brownies

When we rally, I weigh the ingredients so you can see the recipe in both Imperial and Metric measurements, sometimes I make changes to an original recipe as I experiment with other flours to add some nutrition into the baked good.  For brownies though I consider them 100% treat and the Multi-Blend mix has the right combination of starch using tapioca, potato and corn (they are all interchangeable for those who are sensitive to one or the other). The mix also includes sweet rice flour to smooth out the mouthfeel and brown rice flour for the nutrition.  Everyone has developed their own standard GF flour mix these days (so they can call it their own) but don’t let that confuse you.  Find the one that works best for your needs.  This one is adaptable and can be used with  healthier flours for other baked goods so it means I need just one mix and some bags of sorghum, millet, and teff on hand  for bread, pizza, or muffins.

The raspberry pureé is a nice touch if you want to add an elegant touch for a dinner dessert.  It is adapted from a recipe in one of the original Ark Restaurant cookbooks.  The Ark was a fantastic restaurant on the Long Beach pennisula in Washington state years ago. It was a frequent James Beard award winning restaurant in its day. We would make the trek to Long Beach for our anniversary from time to time.  We loved the Ark Restaurant but sometimes we missed the mark choosing where to stay.

I will never forget the time we rented a place in the area and after receiving our room keys we discovered the fireplace did not work, dog hair was literally everywhere (and we are tolerant pet owners ourselves), and there was some other problem with the room.  Our visit was in September. We brought the owner in to show him our troubles and he said “oh, we haven’t yet done our deep cleaning since the summer” !!!!  After we declined to stay there we had a good laugh about how crazy we were to expect basic vacuuming and cleaning prior to our arrival.  I wonder if he survived the economy?  Ha!

Might I tempt you with a brownie?

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Chewy Brownies with Raspberry Pureé

On day two they are more chewy—day one, a bit more cakelike. 

ingredients :
½ cup, 1 stick (112g) unsalted butter
5 ounces(144g) semisweet chocolate
2 ounces(57g)unsweetened chocolate
3 tablespoons (26g) cocoa powder
3 large eggs (138g)
1¼ cups (253g) sugar
2 teaspoons (8g)vanilla extract
½ teaspoon(4g)  salt
1 cup (152g) Multi Blend gluten-free flour mix
½ teaspoon (2g) guar gum or xanthan gum
¾ cup semisweet chocolate chips (optional)

Raspberry Pureé

2 cups (288g)raspberries
½ cup (112g) sugar
½ cup (122g) water
1 teaspoon(4g) lemon juice

makes 16 brownies (2-inches square )

Preheat oven to 350ºF. Butter an 8-inch square glass baking dish. Line the bottom with parchment and then butter the parchment.

Melt butter and chocolate in the top of a double boiler, stirring occasionally until smooth. Remove from heat, whisk in cocoa powder, and let cool slightly.

In a medium bowl, whisk together eggs, sugar, vanilla, and salt until thoroughly blended. Whisk in warm chocolate mixture then stir in flour mixed with guar gum until just combined. Pour ½ of the batter into the prepared baking dish and sprinkle chocolate chips evenly over the top. Pour the last ½ of the batter over the top of the chips, covering completely and scraping the bowl well.

Bake for 35-40 minutes, or until a toothpick comes out clean with a few crumbs clinging to it. Set the dish on a wire rack until cool enough to handle. When completely cool, place brownie sheet on a cutting board. Using a thin, sharp knife, cut into 16 squares, wiping the knife between cuts to ensure smooth, clean edges. Brownies can be frozen in individual serving sizes; wrap each tightly in plastic wrap, then seal in a large freezer bag.

Raspberry Sauce :

Bring raspberries, sugar, and water to a boil in a nonreactive saucepan, stirring occasionally. Remove from heat. Stir in lemon juice. Puree in a blender. Strain through a sieve, pushing on the solids and discarding the seeds. Adjust quantity of sugar or lemon juice if necessary.

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Follow along with our rally and find some chocolatey goodness that matches your style……

 Mary Fran is our host this month at Franny Cakes

Adina from Gluten Free Travelette made Chocolate Brownie Pie with Orange Zest
Angela from Angela’s Kitchen made  Gluten & Dairy Free Cream Egg Brownies
Brooke from B & the boy! made Triple Chocolate Brownies
Caitlin from {Gluten Free} Nom Nom Nom made Peppermint Brownie Bars
Caleigh from Gluten Free[k] made  White chocolate and marshmallow brownies
Caneel from Mama Me Gluten Free made Triple chocolate brownies
Charissa Luke from Zest Bakery made  Slutty gluten-free brownies
Claire from My Gluten Free Home  PB&J Brownie Whoopee Pies
Claire from This Gluten-Free Life made St. Patty’s Day Marshmallow Swirl Brownies
Erin from The Sensitive Epicure made Mexican Cocoa Brownies with an Almond & Pepitas Crust
Gretchen from kumquat made  salted caramel brownies
Irvin from Eat the Love made  Blueberry Citrus Marble Brownies
Jean from Gluten-Free Doctor Recipes made Blue Ribbon Brownies
Jenn Cuisine made Grain free brownies with no-bake ricotta cheesecake cream
Jonathan from The Canary Files made Vegan Marbled Banana Walnut Brownies
Karen from Cooking Gluten Free! made  GF Chewy Crackled Top Brownies with Raspberry Puree
Mary Fran from FrannyCakes made  Gluten-Free Hazelnut (Nutella) Brownies
Morri from Meals with Morri made Oaxacan Brownies & Mesquite Cacao Blondies
~Mrs. R from Honey From Flinty Rocks made Black Bean S’More Brownies
Pete and Kelli from No Gluten, No Problem made  Caramel Mexican Chocolate Mesquite Brownies
Rachel from The Crispy Cook made  Co-Co Nut-Nut Blondies
Shauna from Gluten-Free Girl made  Gluten-Free Brownies
Tara from A Baking Life made Mint Chocolate Flourless Brownies
TR | No One Likes Crumbley Cookies Gluten Free Berry Fudge Brownies 

Amazing Brussels Sprouts Salad

I know you are skeptical.

I was too.

My aunt heard I had visited Le Grand Orange in Pasadena for a fabulous lunch and the first thing she wanted to know was if I had tried the Brussels sprouts salad.  I love pan-fried Brussels sprouts but never in a million years would I have ordered such a salad.  Instead I ordered their fish tacos with the traditional fixin’s plus a great kale and sun-dried tomato side.  They also make their corn tortillas from scratch—goes well with an Italian Pinot Grigio.

So of course when I found myself again in Pasadena a few days later with my brother, I had to go back and try the salad.  It was huge.  It was delicious, and I had to find out how to make it.  The waitress happily told me the process and I made the salad the other night based on her loose instructions.

Le Grand Orange on Raymond in Pasadena

Secret to Brussels Sprouts Salad

To remove any bitterness, the key is to brine the halved Brussels sprouts overnight, blanch them the next day, stem them, separate the leaves, and put them in a salad spinner to remove excess water.

in ice water bath after blanching

A critical step is to store them in the refrigerator for at least a few hours in a plastic bag with a few paper towels to absorb any moisture.   Admittedly it is a bit of work but quite an impressive salad.  I always throw together the honey mustard dressing so these are approximate amounts—I didn’t write down the recipe while making it. 

Note: if you are a novice, blanch means to boil for a few minutes until vegetable turns a brighter green and then plunge the vegetable into ice water to stop the cooking process.

If you visit Pasadena go to this restaurant–I have a hunch that EVERYTHING is very good and can easily be made gluten free! The chef deserves a big thank you for providing great food at the right price

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Brussels Sprouts Salad

I had this with a Santa Ynez Sauvignon Blanc that was a perfect match.

Serves 4

4 pounds Brussels sprouts
1/4-1/2 cup kosher salt
1 cup dried cherries and dried cranberries
1 cup toasted almonds
8 slices of bacon crisped and chopped
1/2 cup Manchego cheese, shaved

Honey Mustard Dressing

1/2 cup olive oil
1/4 cup red wine vinegar
2 teaspoons sugar or honey
1 teaspoon Dijon mustard

Dissolve salt into water in a large non-reactive bowl, add halved Brussels sprouts . Brine overnight, be sure Brussels sprouts are covered with water. The next day, drain and rinse, then blanch them, stem them, separate the leaves, and put them in a salad spinner to remove excess water .  A critical step is to store them in the refrigerator for at least a few hours in a plastic bag with a few paper towels to absorb any moisture.  

When ready to serve, toss Brussels sprouts leaves with dressing and plate each salad topping with dried fruit, nuts, bacon, and cheese.

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If you are looking for a quick evening meal you should add crêpes into your weekly line-up.  I had forgotten about these little gems until it became our theme for the Gluten Free Ratio Rally this month.  A group of gluten free bloggers work on recipes by ratio and share their results each month.  Here is a link to learn more about the origins of our project.

The beauty of a crêpe is the versatility it offers—a crêpe can be your main course, dessert, or even breakfast.  You don’t need any special equipment —a non-stick skillet and a spatula do the job nicely.

When I worked at the pie shop I was the go-to girl for crêpes, we offered them all day long in savory and sweet versions.  The owner and I were the only ones who knew how to make them but I will share with you the very simple secret of flipping the crêpe without tearing.

Versatility of gluten free crêpes

I like a turkey, mozzarella, Monterey jack cheese filling with herbs de Provence and melted butter. For breakfast, a jam filled crêpe with some butter and a little confectioners sugar for garnish is a happy way to start the day (along with two fresh pulls of espresso in an Americano).  Crêpes are a great little wrapper for leftovers, especially since corn tortillas can’t be used for everything and I have yet to find an absolutely wonderful flour tortilla recipe though we use one that is pretty good (found in Cooking Gluten-Free!).

The next time I make these I am going to substitute half of the flour mix with pure buckwheat flour.

Ruhlman’s Ratio

The rule of thumb ratio our group uses is from Ruhlman’s ratio (see link above about our origins) and for crêpes that is a 1:1: ½  ratio of  liquid : egg : flour. 

My ratio is a bit different at       2 : 1 : ½

I substitute in my Multi Blend GF flour mix for the regular flour we used at the pie shop but otherwise the recipe is the same.  The pie shop crêpes received rave reviews from everyone!

I would often make a crêpe breakfast for a retired Tampa Bay Buccaneers football player several times a week at the shop.  (Seattle must be special if he decided to trade the sunshine for the rain we enjoy/endure in Seattle.)

The recipe is very easy—it looks lengthy due to the explanation only! 

Though I forgot to use it here,  the wire whisk is best, this is a mixture of eggs and dry ingredients:

Slowly adding the cream and milk:

Mix with whisk attachment for a minute:

One trick is to lightly grease the pan with a paper towel and a bit of oil:

Lift up and swirl the pan to easily spread the batter:

¼ cup of batter is the right amount for thin crêpes:

Savory filling….oops I forgot to flip this one below…..

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Gluten Free Crêpes

Makes about 10 crepes

ingredients

1 cup (157g) Multi Blend GF Flour Mix
¼ teaspoon guar gum or xanthan gum
¼ teaspoon salt (optional)
4 eggs (200g) (lightly beaten)
1½ cups (355g) milk
½ cup (126g) heavy cream
1 teaspoon vanilla (for sweet crêpes)
A few teaspoons of vegetable oil, divided

Using the whisk attachment on a stand mixer (or mix by hand with a wire whisk) combine flour mix, guar gum, and salt.   Combine lightly beaten eggs with the dry ingredients. Pour milk and cream into a large glass measure along with vanilla. While mixer is running, gradually pour a steady stream of milk/cream into the batter until well combined.  Allow the mixer to whisk ingredients together for a minute on medium-high.

Over medium-high heat, add a teaspoon or two of oil in a 10-inch non-stick skillet or a well-seasoned iron skillet. Using a wad of paper toweling, spread the oil to lightly coat the pan and then using the same paper towel, wipe a plastic spatula with the oil lightly. This is part of the secret to easy flipping. (set aside oil soaked paper towel to use again for next crêpe).

Pour ¼ cup batter into the prepared pan and swirl the pan to create a thin layer of batter covering the pan.  Cook a few minutes until crêpe edges easily release from the pan as you lift the edge with prepared spatula. (When the crêpe is cooked and ready to flip it will release—don’t try to flip it too soon.)  Flip the crêpe and cook the other side. 

You may cook all the crêpes at once by stacking the cooked crêpes on a plate with alternating layers of parchment paper and crêpes.  Keep warm in a 200 degree oven.

When making a savory crêpe with cheese I like to return the crêpe to the pan, add cheese down the middle, top with other fillings and fold up each side of the crêpe to cover the fillings and allow the cheese to melt.  This may not be a necessary step if you aren’t using cheese.

Filling for two savory crêpes:

3 ounces (77g) thinly sliced turkey
4 ounces (122g) mozzarella and Monterey Jack cheese, grated
2 tablespoons butter, melted
½ teaspoon herbs de Provence (or just oregano)

Return each crêpe to the non-stick skillet and fill each crêpe with a few ounces each of turkey and cheese down the middle, fold up each side of the crêpe and allow the cheese to melt.  Transfer to serving plate, drizzle butter over crêpes and plate, sprinkle with herbs de Provence and serve.

Filling for two sweet crêpes:

1 tablespoon raspberry or strawberry jam
2 tablespoons butter, melted
1 teaspoon confectioners sugar

Place warm crêpe on a plate and using a spoon spread the jam in a light layer across the crêpe, drizzle with butter and roll up crêpe. Using a small sieve, sprinkle with confectioners sugar and serve.[/print_this]

Here are our other gluten free blogger recipes:

Adina ~ Gluten Free Travelette ~ Breakfast Crepes Three Ways
Angela~Angela’s Kitchen~Savory Buckwheat Crepes - Sweet Potato, Mushroom and Kale Filling
Caitlin ~ {Gluten-Free} Nom Nom Nom ~ Buckwheat Crepes
Caleigh ~ Gluten Free[k] ~ Banana Cinnamon Crepes
Caneel~Mama Me Gluten Free~Slightly Sweet Crepes with Caramelized Bananas and Nutella Sauce
Charissa ~ Zest Bakery ~ Black Pepper Crepes with Chicken Tikka Masala
Claire ~ My Gluten Free Home ~ Victory Crepe Cake
Erin ~ The Sensitive Epicure ~ Socca with Za’atar & Sumac (Garbanzo Flour Crepes)
Ginger  ~ Fresh Ginger ~ Sweet ‘n Savory
gretchen ~ kumquat ~ nutella crepe cake
Heather ~ Discovering the Extraordinary ~ “Southwestern” Crepes
Jenn ~ Jenn Cuisine ~ Braised Duck, Fennel and Chestnut Crêpes
Karen ~ Cooking Gluten-Free! ~ Gluten Free Crepes Savory or Sweet
Mary Fran ~ FrannyCakes ~ Gluten-free Peanut Butter Crepe Cake
Mary Fran ~ FrannyCakes ~ Gluten-Free Vanilla Bean Crêpes Sucrées
Monika~Chew on This! ~Dessert crepes-caramelized plantains, toasted coconut, chocolate sauce
Morri  ~  Meals with Morri ~ Russian Blini for Two
Pete and Kelli ~ No Gluten, No Problem ~ Key Lime Crepes
Shauna ~ gluten-free girl ~ Gluten Free Buckwheat Crepes
T.R. ~ No One Likes Crumbley Cookies ~ Brownie Crepes with Strawberry Wine sauce
T.R. ~ No One Likes Crumbley Cookies ~ Basil Tomato and Feta Crepes
T.R. ~ No One Likes Crumbley Cookies ~ Fresh Fruit Crepe
Tara ~ A Baking Life ~ Breakfast Crepes with Eggs and Kale
Jonathan ~ The Canary Files ~ Vegan Crepes for Filipino Spring Rolls
Rachel ~ The Crispy Cook ~ Raspberries and Cream Crepes
~Mrs. R ~ Honey From Flinty Rocks ~ Crepes – Spinach & Dessert

 and thanks for TR Crumbley for organizing this month

T.R. ~ No One Likes Crumbley Cookies ~ Brownie Crepes with Strawberry Wine sauce.