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Recipes » breakfast and brunch » eggs » Ham and Egg Crepe Squares

Ham and Egg Crepe Squares

By Kate Morgan Jackson

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These perfect little packages of sunny side up egg and ham all wrapped up in a soft crepe are a treat for breakfast, lunch or dinner! Ham and egg crepe squares for the win!

ham and egg crepe squares

I am a complete sucker for any recipe that does something out of the ordinary with eggs…provided that it stays within my weekday “must be able to be made in 30 minutes or under rule.”  I love and adore eggs (which works out so conveniently with my love and adoration of bacon), but there’s only so many poached/fried/scrambled eggs a girl can eat, and variety is the spice of life, and all that. 

So when I heard that there was such a thing as crepes that are baked with ham and an egg inside, I knew this had my name all over it.  I have to admit, I was a teeny bit intimidated by the whole making of the crepe part, but as I was getting ready the Southern husband commented that it was probably like pancakes…the first one would be a bust, and then I would get the hang of it and it would all go just fine.

I snippily reminded him who the food blogger/expert chef was in the house, and he smartly retreated to the other end of the house.  Then I started making the crepes.  The first one was a complete bust, and then I got the hang of it.   At which point I went to the other end of the house and said he kind of maybe had sort of been right, and kissed the top of his Southern head.

Anyway.

Once you are finished making the crepes and are incredibly proud of yourself for actually MAKING crepes, you lay them on a baking sheet, and line each one with a thin slice or two of ham.  Then crack an egg into the center and fold up the sides of the crepe so you have a little square package with the egg yolk peeking out.  The egg white will act as a kind of glue so the sides pretty much stay put. 

Sprinkle some coarse salt and pepper on each one and pop them in the oven for about 10-12 minutes – you want the white to be set but the yolk to still be a little runny.  When they are done, sprinkle with a little parsley and you have a scrumptious, handsome little egg dish.  I made two per person and that was perfect.  And the happy recipient of that first crepe – the one that was a bust?

dog

And they all lived happily ever after. 

 

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Ham and Egg Crepe Squares


★★★★ 3.7 from 3 reviews
  • Prep Time: 15 minutes
  • Cook Time: 70 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 9 crepe squares 1x
  • Category: Dinner
  • Method: Stovetop, Oven
  • Cuisine: American
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Description

These perfect little packages of sunny side up egg and ham all wrapped up in a soft crepe are a treat for breakfast, lunch or dinner!


Ingredients

  • 1 cup flour
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1 1/2 cups milk
  • 4 large eggs
  • 3 tablespoons melted butter
  • 9 thin slices ham
  • 9 eggs
  • Chopped fresh parsley

Instructions

  1. Combine flour, sugar, salt, milk, four eggs and the melted butter in a blender and blend on high for 30 seconds. Let the mixture rest for 15 minutes.
  2. Heat a 12 inch non-stick skillet over medium heat and lightly coat with butter. Add 1/3 cup batter and swirl to completely cover skillet. Cook until underside of crepe is very lightly starting to brown, about 2 minutes.
  3. Loosen edge of crepe with spatula and then either using large spatula or your fingers, lift it up and flip it over. Cook another 1-2 minutes and then slide out of skillet onto wax paper. Repeat until all crepes are done. You should have about 9 when you are done.
  4. Preheat oven to 350. Place crepes on a rimmed baking sheet (you can fit 3-4 per sheet). Place ham slice in center of crepe and carefully crack egg onto ham. Fold edges of crepe toward center, using the egg white as a kind of glue. Season with salt and pepper and bake until egg white is set, about 10-12 minutes.
  5. Sprinkle with chopped parsley and serve at once.
1 crepe square2373.8 g481.4 mg12.4 g5.3 g0.1 g14.6 g0.4 g15.8 g291.6 mg

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Recipe adapted from Everyday Food

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Kate Morgan Jackson

Hi there!  I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover.  I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN!  My kitchen is my happy place, and I want yours to be that place too.  And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!

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Published on February 10, 2011

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  1. Jillian says

    February 11, 2011 at 12:14 am

    wowzah, those look ahmazing. i should make this next time i do brunch. might have to scramble that egg tho! xoxo jcd

    Reply
  2. Joanne says

    February 11, 2011 at 1:12 am

    I always forget how much I love eggs until I see a recipe like this and think. Man. I really love eggs.

    I am not the best at making pancakes so I know that these crepes would be a slight disaster. But I think it would be a fun experiment for a weekend morning. When I have time to make multiple batches when the first five don't work out!

    Reply
    • Nicole says

      September 5, 2021 at 12:54 pm

      First time making crepes and not that good at pancake stuff in general. Loved mixing the batter in a blender, easy clean up! First crepe was a crime against humanity, completely stuck to the pan. I had used olive oil to grease pan because I ran out of butter. Grabbed my 10″ pan and used canola oil spray. First two were not pretty but the came out, and after that it was smooth sailing. So proud of myself! We filled 4 with spinach, cheese and eggs and then baked. Everybody loved them! The rest we spread a thin layer of jam on top and rolled them. Thank you for the recipe!!

      ★★★★★

      Reply
      • Kate Morgan Jackson says

        September 6, 2021 at 11:09 am

        Hi Nicole! Yep, that first crepe is always for the dog (and I lol-ed at your comment about it) – glad this recipe worked for you guys! And rolling the extras with jam? GENIUS, and I will have to add that to the recipe as a leftover idea! :)

        Reply
    • Nicole says

      September 5, 2021 at 12:55 pm

      Sorry, I just meant to publish a comment, didn’t mean to reply to yours! But hey, if I can do it, so can you!!

      Reply
  3. Gabby says

    February 11, 2011 at 1:31 am

    I've never made crepes before…but I'm gonna try! This looks so delicious!

    Reply
  4. Amanda says

    February 11, 2011 at 1:35 am

    Amazing! I never would have thought of that and I totally agree with you on two points:

    1. Eggs are amazing and it's so great to find a new way to enjoy them. Like this one. I'll be making this tomorrow!

    2. Making crepes is exciting. I know when I made crepes for the first time I said to my boyfriend, "look I'm making crepes!!!" about ten times. And they're not too hard to make, they're surprisingly resilient.

    Well thanks for sharing this wonderful idea, your crepes look gorgeous and I can't wait to try it!

    Reply
  5. Amy's Cooking Adventures says

    February 11, 2011 at 2:19 am

    Looks great! And fun! Looks like I need to learn the art of crepe making!

    Reply
  6. smalltownoven says

    February 11, 2011 at 3:58 am

    Such cute little packages! I love the originality and creativity!

    Reply
  7. PoetessWug says

    February 11, 2011 at 1:04 pm

    Ha! Ha! Ha! I wanna wait next to your floor…with the dog! ^_^ He's eating pretty good!

    Reply
  8. Jennifer says

    February 11, 2011 at 11:47 pm

    I'm a vegetarian, so how do you think this would work out using something like spinach instead of ham? Would frozen spinach get too soggy? (I always have lots of that hiding in the freezer) :)

    Reply
    • vicki says

      June 1, 2013 at 11:38 am

      use fresh spinach

      Reply
  9. Project:Lorna says

    February 12, 2011 at 2:51 pm

    Perfection in a recipe, my favourite ingredients in the most appetising package, yum yum!

    Reply
  10. Cheri Witmer says

    February 12, 2011 at 3:43 pm

    This looks so yummy! I think I may have to try this out!

    Reply
  11. Kate Morgan Jackson says

    February 12, 2011 at 8:49 pm

    @Jennifer: I think if you pressed as much water as possible out of the spinach it would be fine. (I may have to try that variation myself!)

    Reply
  12. Nutmeg Nanny says

    February 13, 2011 at 6:26 am

    These look great! The puppy looks very happy too :)

    Reply
  13. Laura says

    February 13, 2011 at 6:45 pm

    Wow these look great! I love eggs, I love crepes – the perfect combo! I'll have to try this sometime soon, thanks for sharing the recipe! PS Your dog is adorable!

    Reply
  14. bevvbevv says

    February 13, 2011 at 10:54 pm

    Yum. I love savory crepes!

    Reply
  15. Katie says

    February 14, 2011 at 12:49 am

    I made these this morning. First of all – I made crepes! I've never done that before. Second of all – these are SO GOOD! And fun. YAY!

    Reply
  16. Darcie says

    February 15, 2011 at 12:11 am

    This looks great! I've been longing to have friends over for brunch and this could definitely be on the menu!

    Reply
  17. foodies at home says

    February 15, 2011 at 2:56 am

    Such a great little package! And yes, our dog gets my failures in the kitchen as well…I don't think she's complaining though!

    Reply
  18. Lindsay @ Pinch of Yum says

    February 15, 2011 at 12:29 pm

    This is brilliant. I want to make these this weekend… and I'm not even a huge egg eater! I love that they are folded into little square boats. So cute! :)

    Reply
  19. Jess (ATX Gluten-Free) says

    February 15, 2011 at 11:27 pm

    absolutely gorgeous! Precious doggie too :) I will definitely have to convert this to gluten-free!

    Reply
  20. Kelli says

    February 17, 2011 at 8:05 pm

    yum, yum, yum

    Reply
  21. Chris says

    February 21, 2011 at 8:49 pm

    These look really tasty and I love the presentation.

    Reply
  22. Kate Morgan Jackson says

    February 22, 2011 at 12:41 pm

    Thanks everyone! Now that I have gotten over my fear of crepes, I think I might be heading towards peanut butter and jelly crepe roll-ups. Just warning you now. :)

    Reply
  23. Taylor says

    February 23, 2011 at 9:21 pm

    I love Brinner! These look delicious!

    Reply
  24. Mira says

    March 20, 2011 at 4:02 pm

    I just made this for breakfast with a couple of modifications: gluten free crepes, locally made turkey bacon, green onions, and spinach. I didn't manage to get mine to fold so you could see the egg inside, but they were delicious anyways! And my 1.5 year old loved them too!

    Reply
    • Stace says

      July 2, 2012 at 9:09 pm

      I’m glad to hear they work gluten-free!! I’ll have to give them a try. They look awesome. :)

      Reply
      • Kate says

        July 3, 2012 at 7:40 am

        I love ’em – hope you do too!

        Reply
  25. Anonymous says

    April 2, 2011 at 3:45 pm

    These were such fun to make, and my family loved them! :)

    Reply
  26. G and H says

    April 18, 2011 at 4:10 pm

    Gorgeous – I'm salivating! I'm including these in our roundup of brunch bites on Thursday. Thanks for sharing the recipe!!

    Reply
  27. steven says

    May 14, 2011 at 7:34 pm

    Thank you so much for ALL your delightful posts!
    I always read them, and I always enjoy them!!
    Steven

    Reply
  28. mremmers says

    July 20, 2011 at 1:47 pm

    I made these today, as a test run, and will be serving them again tomorrow for guests spending the night. Really elegant presentation and actually pretty reasonable in terms of calories. Paired with a chunky fresh fruit salad – I'm good to go. Thanks!

    Reply
  29. Heidi / @foodiecrush says

    August 23, 2011 at 4:24 am

    What a deliciously easy recipe to make. Those eggs, smiling at me and ready to dig in. Don't look, I'm drooling. Thank you for the post.

    Reply
  30. Cynnamama's Cafe says

    September 1, 2011 at 8:38 pm

    Every Christmas morning I make crepes with jams of choices my kids picked with powdered sugar (same ole' recipe – haha!). This coming Christmas, I'm definitely going to make this recipe! I know my kids will lurve it! Thanks!

    Reply
  31. Anonymous says

    September 2, 2011 at 2:02 am

    I. LOVE. THAT. DOG.

    Reply
  32. Kersten says

    September 3, 2011 at 6:32 pm

    This was easy and a huge hit this morning! Thank you — your blog is so wonderful!!

    Reply
  33. jennerationnext says

    September 14, 2011 at 8:54 pm

    The egg batter did not come out as desired. But since I was cooking for a man who loves eggs as his favorite food, I told him if you mess up, they're still eggs! Eggs are eggs, can't mess them up TOO badly.

    Reply
  34. Anonymous says

    October 19, 2011 at 10:33 pm

    Adorable! Do you think you could do this with whole wheat pastry flour instead of regular flour?

    Reply
  35. FramedCooks says

    October 23, 2011 at 4:31 pm

    Hmmm. i would think so, but I've never tried it with whole wheat flour so I can't say 100%. But if you try it and it works, will you come back and let us know? Thanks!

    Reply
  36. Anonymous says

    October 23, 2011 at 7:21 pm

    Update: I made this with whole wheat pastry flour and unsweetened almond milk, sans ham. It was fantastic! Even my non-health nut bf loved it.

    Reply
  37. FramedCooks says

    October 29, 2011 at 3:40 pm

    Hurray!! Always great to have a healthy alternative – thanks for the update! :)

    Reply
  38. Anonymous says

    December 20, 2011 at 6:34 pm

    Great recipe! I did have a hard time getting the crepe to stay folded during the bake time, but it still tasted great and the crepe batter was perfect. Thanks for posting!

    Reply
  39. Ginny R says

    January 4, 2012 at 11:44 pm

    How about adding some shredded Gruyere on top just for another twist. Yummm. Love the recipe and did it for dinner night before last. Have to agree on loving eggs. Soooo versatile and adaptable.

    Reply
  40. FramedCooks says

    January 7, 2012 at 4:07 pm

    Well, shredded cheese on top of anything is always fabulous – great variation suggestion! :)

    Reply
  41. Gayla says

    March 14, 2012 at 5:21 pm

    ??? Recipe doesn’t make sense – blend eggs,etc in blender – set aside – final step crack egg on ham and bake – what do you do with the egg mixture in the blender

    Reply
    • Gayla says

      March 14, 2012 at 5:22 pm

      duh – i reread it – the egg mixture is for the crepes~

      Reply
      • Kate says

        March 14, 2012 at 5:27 pm

        That is exactly right! Eggs with egg crepes. :)

        Reply
  42. Stacey says

    April 1, 2012 at 3:50 am

    A made these for the first time a few months ago, and they have become such a staple in our house for weekend breakfasts. Together with a hashbrown breaksfast, egg boats and a monte cristo, these are part or our weekend breakfast rotation. Thanks so much for sharing!

    Reply
    • Kate says

      April 1, 2012 at 7:00 am

      I’m so glad! I was just thinking the other day, I really need to make these more…it’s been too long! (and monte cristo! my fave!)

      Reply
      • Stacey says

        April 1, 2012 at 3:55 pm

        Ooh, and I almost forgot the Croque Madame, it’s in heavy rotation too. I use Cozy Kitchen’s recipe, I can really recommend it: http://acozykitchen.com/croque-madame/ Yum!!!! ;-)

        Reply
        • Kate says

          April 7, 2012 at 2:58 pm

          I’ll make sure I check that one out too!

          Reply
  43. Bree says

    April 4, 2012 at 7:58 pm

    Just did these, but used prosciutto instead of the ham for a more savory dinner crepe! :) Delicious!

    Reply
    • Kate says

      April 5, 2012 at 3:14 pm

      Great idea – I’m trying that next time!

      Reply
  44. cassandra says

    April 11, 2012 at 10:15 am

    Here in France we eat eggs in crepes all the time! In fact, you can skip the putting it into the oven part… 1)Pour your batter into the pan, 2) once the crepe is cooked on one slide, flip it over, 3) crack an egg on top, add some cheese, mushrooms, whatever you are in the mood for, 4) fold the sides of the crepes up like you did in the picture to keep it from running off, 5) cover if you can and let the egg cook. It should be just cooked, still runny when you eat it.
    This make a great dinner when made with buckwheat crepes and served with a salad!

    Reply
    • Kate says

      April 11, 2012 at 3:54 pm

      Thanks so much for this alternate approach – sounds even easier!

      Reply
  45. Tina says

    April 22, 2012 at 8:22 am

    I have never made crepes I need more direction after you put it in the blender. Is it like making pancakes? How much do you pour?

    Reply
    • Kate says

      April 22, 2012 at 8:38 am

      Hi Tina! The batter will be thinner than pancake batter after you blend it in the blender, because crepes are more thin and delicate than pancakes. After the batter has rested for 15 minutes, you use 1/3 cup at a time for each crepe. I find it easiest to pour the batter from the blender into a 1 cup measuring cup (up to the 1/3 line of course!) and then to pour it into the pan – much easier than trying to scoop out 1/3 cup directly from the blender. Hope this helps – we just had these again last week and they are SO good!!

      Reply
  46. Lynda says

    May 7, 2012 at 4:14 am

    Hi Kate,

    We love your recipes, but we are also big fans of your photos. What camera and lens do you use?

    Thanks for the great recipes and mouthwatering pictures!

    Lynda

    Reply
  47. saudi13 says

    May 22, 2012 at 5:09 pm

    very nice recipes, and also great photos

    Reply
    • Kate says

      May 22, 2012 at 6:27 pm

      Thank you so much! :)

      Reply
  48. sandie says

    July 2, 2012 at 6:09 pm

    o yummy! ..perfect holiday brucnch, lunch, dinner.. thanks for sharing!

    Reply
    • Kate says

      July 3, 2012 at 7:42 am

      Yes! I could definitely eat these for breakfast, lunch and dinner. And a snack. :-)

      Reply
  49. Keldog says

    July 2, 2012 at 8:05 pm

    Hi Kate, this looks amazing, but I’m not even gonna lie, I’m too lazy to even try my hand at the crepes! lol (& time is an issue, with 2 jobs) but I was thinking about possibly trying this using the pre-rolled, dinner rolls dough? I will probably have to reroll two together? but seems like it should be thin enough to work? Have you ever tried it this way? I’ll let you know how it turns out! ㋡

    Reply
    • Kate says

      July 3, 2012 at 7:42 am

      Hi Keldog! I’ve only every tried this the crepe way, so let me know how this works out! The crepes are super thin, so you might have to put some toothpicks to work to make the folds. Eager to hear how it turns out!

      Reply
  50. APT says

    July 18, 2012 at 9:26 pm

    So cute! I love eggs too. This this would work with the phyllo dough I have in the freezer instead of the crepes?

    Reply
    • Kate says

      July 21, 2012 at 1:35 pm

      It might, especially if you keep the dough really thin, but I can’t say for sure since I’ve never tried it that way. Let me know if you try it and how it comes out!

      Reply
  51. Wendy says

    August 16, 2012 at 9:51 am

    The first crepe or two never works well, even for experienced crepe cooks. When I was a kid my mother made crepes (we called them Swedish pancakes because of our Swedish heritage) and the first one was always called the “Mickey”. Mickey was our dachshund/pekinese mix doggie. He was always happy when we made crepes.

    Reply
    • Kate says

      August 17, 2012 at 12:10 pm

      I love that story – I’ll have to call my first crepe the “Dixie”!

      Reply
  52. amanda says

    September 4, 2012 at 8:20 pm

    these look amazing! do you think you could freeze them?

    Reply
    • Kate says

      September 5, 2012 at 8:00 pm

      Hmmm….I think maybe you could freeze the crepes (although I have never tried, so if you do let us know how they come out!)….then you are just a few minutes away from the finished ham and egg squares!

      Reply
    • Judith says

      July 17, 2016 at 9:17 pm

      Was totally stuck until I read this, now back up and rugninn.

      Reply
  53. Mary says

    May 16, 2013 at 11:26 am

    I’m sorry to have to let you know that there is a business who is stealing images off the internet and claiming them as her own. Your ham and eggs square is actually right on her homepage. This is just one of many horrible things the two owners are doing right now. I’m sure you already know that their actions are a violation of federal copyright law, and you are well within rights to take action. Here is the facebook page, for your reference: http://www.facebook.com/amysbakingco

    Reply
    • Kate says

      May 16, 2013 at 11:28 am

      Mary, thank you so much for this. So many kind people have gotten in touch to tell me this. It’s of course very distressing to see my picture taken this way, but I am grateful to all the wonderful people who have contacted me with their support, including you. Thank you.

      Reply
  54. Allie Harcharek says

    May 16, 2013 at 11:37 am

    Just so you know, your photo was stolen and used on Facebook and Yelp by Amy’s Baking Company, the restaurant that was featured on Kitchen Nightmares and is caught in a social media firestorm for being so outrageous. If I were you, I’d send them a C&D!

    Reply
    • Kate says

      May 16, 2013 at 12:46 pm

      Thanks Allie, I appreciate the heads up. It’s just crazy, and not in a good way. :(

      Reply
  55. Andrea Morandin says

    December 5, 2013 at 12:05 pm

    What about doing it with a flour tortilla?

    Reply
    • Kate says

      December 23, 2013 at 4:02 pm

      I think the tortilla might be too sturdy and thick to make the folded part stay together. But if you try it and it works, come back and let us know, okay? :)

      Reply
  56. Charlie says

    February 27, 2015 at 2:30 pm

    Just right for shaved ham!

    What kind of dog do you have?
    He/She is beautiful!

    Have a Joyful Day :~D
    Charlie

    Reply
    • Kate says

      February 28, 2015 at 1:34 pm

      She is a redbone coonhound mix (we think, anyway – she is a rescue so we won’t ever know for sure) – but whatever she is, she’s a good good dog!

      Reply
  57. Deborah Bowen says

    April 21, 2018 at 10:26 am

    Pinned your gorgeous photo several years ago. Just got around to trying the recipe, as I love crepes, and it is a lovel presentation for an egg dish at my bed and breakfast. Was a bit daunted by the idea of cracking the raw egg on the ham, and getting the crepe to stay folded, but it was easy as you said, the egg white acted as a glue. Just yummy. Thanks so much.

    Reply
    • Kate says

      April 21, 2018 at 12:58 pm

      Deborah! I am so honored to be on your menu – I looked at the website for your b&b and it looks so beautiful. Thank you and happy weekend! :)

      Reply
      • Deborah Bowen says

        April 21, 2018 at 1:22 pm

        Thank you Kate…come stay if ever you are visiting the upper Hudson River Valley or the Berkshires of Western Massachusetts….convenient to both!

        ★★★★★

        Reply
  58. техника вышивания лентами says

    March 25, 2019 at 6:28 am

    Oh, and apologies for the background noise… Middle Girl’s bare back and my man’s arm Was trying to snap a shot of my little cup against the big tree and these guys got in the picture. Actually like it better that way.

    ★

    Reply
  59. JUDY says

    May 31, 2012 at 11:45 am

    I was thinking that I could possibly do the same thing with a tortilla shell… Much faster as they are pre-made… Might have to use the toothpicks to keep them in the closed up position..

    Reply
  60. Kate says

    June 1, 2012 at 6:17 am

    If you do, let me know how they come out! They are a little thicker than crepes, so you would definitely need toothpicks. But always good to try variations!

    Reply

Hi, I’m Kate! I’m a recipe writer, food photographer and devoted bacon lover. I’m so glad you’re here!

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