Christiann Koepke

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Founder of NORR, a Modern Production House that produces premium content. With deep experience in strategy, storytelling, and small to large scale production, we work with clients like Conde Nast, Target, Four Seasons and more // @christiannkoepke.

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Happy Sunday! It’s brunch time 🍳Breakfast hash is one of my favs- so easy and only uses one pan. Thank me later ;) Find the recipe below: 8 small golden potatoes ¼ cup red onions, chopped 2 teaspoons minced garlic ¾ teaspoon salt Fresh cracked pepper, to taste 3 tablespoons butter, cubed 4 eggs 1 oz prosciutto (3-4 pieces), torn 1 large piece burrata , torn Spicy seasoning of choice, to taste Chili crisp or oil Optional: micro greens, cheese final grated to finish, and sour cream Start by boiling water and cooking potatoes until tender when pierced with a fork. Next, heat a cast iron skillet to medium heat. Add butter, onions, garlic potatoes, salt and pepper. Toss and cook until starting to become crispy. Turn off heat. Pre heat oven at 350 degrees. Lay prosciutto and torn burrata over top of potatoes. Gently crack eggs over. Sprinkle with seasoning. Place in oven for 10-15 minutes or until eggs are done to taste. Finish with optional additions and serve!

This recipe is gluten-free and feels good with the perfect touch of sweetness. Buckwheat flour offers an earthy, rich yet delicate flavor. If you don’t have date syrup, pure maple syrup or even honey is an excellent substitute 🥞 Recipe below and on my stories: Ingredients Pancakes 14 ounces (1 ¾ cups) buttermilk 1 large egg 1 egg yolk 73 grams (1/4 cup) pure date syrup 66 grams (1/3 cup) unsalted butter, melted 143 grams (1 cup) gluten-free 1-1 flour 142 grams (1 cup) buckwheat flour 35 grams (1/4 cup) brown rice flour 1 tablespoon baking powder 1 teaspoon baking soda 1 teaspoon kosher salt Coconut oil: for frying. Butter, syrup, crunch: toppings Crunch 224 grams (1 ½ cups) hazelnuts, raw 1 tablespoon buckwheat flour ½ teaspoon Cardamom ½ teaspoon cinnamon ¼ teaspoon Sea salt 2 medjool dates, pitted 56.5 grams (¼ cup) butter 1 tablespoon agave Instructions Prepare Crunch Preheat oven to 375 degrees. Feel free to use the convection setting if you have it. In a food processor, combine the first 6 ingredients and pulse until the nuts are finely chopped. Slowly pour agave into a food processor to coat mixture, pulsing as you pour. Continue to pulse lightly, adding the butter in cubes. The mixture will quickly start to stick together. Stop once you see this happening. Do not over pulse. Place on a wide baking sheet, Spread out evenly. Bake for approx. 5 minutes. Stir. Continue baking for another 2-3 minutes or until golden brown. Remove and let cool. Prepare Pancakes In a small bowl, whisk eggs, buttermilk, and syrup. Continue to whisk while pouring in melted butter. Set aside. In a medium bowl, whisk all dry ingredients. Combine wet and dry ingredients just until mixed, ensuring no clumps remain. Over medium heat in a large cast-iron skillet, warm coconut oil to coat. Pour batter into small, ¼ cup full circles. Flip after about 2-3 minutes when bubbles form on top. Remove when cakes are lightly browned on the bottom, another minute or two. Serve warm with butter, syrup and the crunch topping.

If you’ve followed me long enough, you know I just love good quality wine. As a recipe curator, food and wine pairings are something I have so much fun doing. I recently found @1849wine and let me tell you... I’m hooked. I tried both the Rosé and Brut sparkling wines. This Blanc de Blanc Brut sparkling wine has a brilliant golden color and bursts with flavors of peach and pear. Nuanced by subtle florals, this sparkling wine is bright, remarkably balanced, and finishes delicately on the palate- so perfectly paired with fresh oyster ceviche, or sea bass. With abundant, phenomenal flavors of red raspberry, cherry, and black currant, this crisp, smooth and refreshing sparkling rosé has a heavenly pink color- a citrusy salad pairing would be my go to. I can’t wait until you guys try these- use my code SPARKLING for 20%. Let me know what you think and what you pair these wines with!

Love being in the kitchen with @mypracticelyfe ✨ what should we make next!?

Everyone needs a go-to lemon cream sauce, and if you don’t have a tried and true recipe yet, bookmark this! Bright and aromatic lemon finds its chill married with tangy lemon, velvety cream, and white wine. Use #glutenfree fettuccine or your favorites; this recipe works perfectly with all kinds of pasta. My favorite part of the recipe is the crab classic addition, made with wild Alaska pollock (super easy and great to have on hand). It pairs beautifully with a big arugula salad. Don’t forget the white wine to sip alongside. Mangiamo! Find the recipe below- Ingredients 1 package of Trans-Ocean Crab Classic – Flake style 1⁄3 cup onion, diced 6 garlic cloves, minced 1⁄4 - 1⁄2 teaspoon crushed red pepper flakes, to taste 2 tablespoons lemon juice 1⁄3 cup dry white wine 1⁄2 cup grated parmesan cheese, divided, plus more for serving 1 pound gluten-free fettuccine or spaghetti 1⁄2 teaspoon salt 1 cup 1⁄2 and 1⁄2 cream Instructions 1. Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Reserve 2 cups of pasta water before draining. 2. In a large skillet over medium heat, melt the butter. Add the onion and garlic and cook, stirring frequently, until softened, 4 to 5 minutes. Add the red pepper and salt. 3. Next, deglaze the pan with the white wine. 4. Using a whisk, add the lemon juice, and the parmesan to combine and the cheese begins to melt. Add 1⁄4 cup of pasta water and cream, stirring to combine. Remove from heat. 5. Gently stir in the cooked pasta. Enjoy! ad, #crabclassic, #surimiseafood, #wildalaskapollock

This is your dream, classic fried egg sandwich in real life. With just 15 minutes to prep and double the eggs, say hello to the best morning (or dinner?!) of your life. 6 Eggland’s best eggs Salt and pepper, to taste 4 tablespoons reserved bacon grease 4 slices white cheddar cheese 2 english muffins, cut in half, toasted 8 slices of cooked, crispy bacon Spicy mayo Over medium heat in a cast-iron skillet fill with 2 tablespoons bacon grease over medium low heat. Drop in eggs, one at a time and fry, sunny side up until desired doneness is reached, adding salt and pepper. Remove from heat and set aside on a plate in a warm place. In a small bowl, whisk 4 eggs with salt and pepper. Using the same pan, add remaining grease. Let settle in pan, undisturbed. add salt and pepper. Tilt the skillet slightly on each side to let uncooked egg run underneath, until mostly set but still slightly runny on top, about 2 minutes. Then, fold eggs over to make a half moon; fold over again and finish cooking to desired doneness about another minute Begin by assembling your sandwich. Spread each side of your toasted muffins with spicy mayo. Next, add your folded egg, then bacon, cheese, and finally your fried egg. Enjoy! #EBHolidays#sponsored

In these cool, winter months, there’s nothing quite like cozying up with a warming cup of mulled wine 🤤 it’ll be a hit at your NYE party! Give it a try- Ingredients 1 750ml bottle dry red wine 2 cinnamon sticks 6 whole cloves 6 green cardamom pods, whole 4 whole star anise ¼ tsp. ground nutmeg 1 thinly sliced tangerine, organic if possible ½ cup water 2 tablespoons honey, to taste ¼ cup Aquavit Instructions Prepare a large stock pot on the stovetop and combine all the ingredients on low heat for 30-40 minutes. If you wish you can make a satchel out of cheesecloth to contain all the spices and flavorings, or you can simply stir them all in loose and strain them out afterwards. Option to serve immediately with additional honey for people to adjust to their taste.

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