featuring guest authors; crafting tips and projects; recipes from food editor and sleuthing sidekick Cloris McWerther; and decorating, travel, fashion, health, beauty, and finance tips from the rest of the American Woman editors.

Tuesday, January 13, 2015

#COOKING WITH CLORIS--GUEST AUTHOR JANET ELIZABETH LYNN AND CREPES SUZETTE

Janet Elizabeth Lynn always wanted to write, so made it a quest to write a novel. Ten years later, with much blood and sweat, her first murder mystery was published in 2011. Learn more about her and her books at her blog.

The Dessert
Wrigley Rose is celebrating her 25th birthday alone at her favorite French restaurant. She realizes she has a great job, entertainment editor for the Uptown Bulletin, a promising profession and is happy—so she thinks. Adopted in infancy, her parents are now gone as well as her favorite aunt. She wants to be part of a family but can't move on with her life until she finds out who she really is. Wrigley eats her slice of complementary birthday cake while observing a young couple celebrating their anniversary with Crepes Suzette. She then vows to find her birth family, or at least attempt to find them and be a family or have her own family.

In the end, the dessert has a bigger meaning than she ever could have imagined.

Crepes Suzette
4 eggs, well beaten
1 cup milk
1 cup sifted all purpose flour
1 tablespoon brandy
1 teaspoon salt
1 teaspoon sugar
melted butter
Suzette Sauce

Mix well all ingredients except Suzette Sauce. Let stand in refrigerator for 2 to 3 hours. When thicker than heavy cream, add a little or milk. Heat a 7 or 8-inch skillet and brush with melted butter. Put in generous tablespoon of batter working quickly, tipping and tilting the pan so that the batter flows evenly over the bottom. Cook quickly. As soon as the pancake browns on one side, turn quickly and brown the other side. Proceed until all of the batter is used. Reheat the Suzette Sauce. Makes 32 crepes.

Suzette Sauce
Cream 1 cup unsalted butter until light and fluffy. Add grated rinds of 1 small orange and 1 lemon and 1/4 cup of sugar. Melt in top pan of chafing dish over direct heat. Add juice of 1 orange and heat to reduce mixture to half.  Add 2 oz. (1/4 cup) each of brandy and Curacao or Cointreau and 1 oz. (2 tablespoons) Kirsch. Ignite with a match. Then add the crepes, one at a time. Bathe each in the sauce, fold in quarters, and put to one side of the pan. When all are ready to serve, sprinkle with a little sugar, pour on about 2 oz. of brandy and ignite.

Crepes Suzette, a Cozy Mystery
Wrigley Rose, 25, editor of the Uptown Bulletin, decides to take life more seriously and makes positive life affirmations. With the encouragement of her two best girlfriends, she ventures in search of her biological parents and a husband to begin a family of her own.  She discovers that her positive life affirmations work. She finds three great, but different guys to possibly settle down with, plus, she finds a lead in her search for her birth parents.

The community has always loved her witty and humorous column. But suddenly, a slander lawsuit is slapped on her and the paper. When the three guys she thought she couldn’t live without and her job become tenuous, her life takes drastic turns she never could have imagined. Especially when she discovers mysterious information about her family. Wrigley is thrown into uncharted waters and life threatening danger.



Janet also wrote Crepes Suzette, a Cozy Mystery Cookbook as a companion to her mystery. You can find it here.


2 comments:

Angela Adams said...

Thanks for the recipe!

Janet Lynn said...

Thank you Angela. You will enjoy the crepes suzette, it's fun to make too.
Janet