Thursday, May 28, 2015

Crepes Suzette, a cozy mystery

A Cozy Mystery

        The idea for this book came to me many years ago. I was attending College and had a roommate who was in the process of searching for her biological family. She was unfortunate to have had a difficult childhood with her adoptive parents but fortunate to have found a wonderful relationship with her biological mother. She was in the process of finding her father when we graduated and went our separate ways. I hope she was successful. To read more about this mystery go to

Crêpes Suzette is a French dessert consisting of a crêpe with caramelized sugar and butter, tangerine or orange flavoring and, topped with liqueur served flambé.

4 eggs, well beaten
1 cup milk
1 cup sifted all purpose flour
1 Tbl brandy
1 tsp salt
1 tsp sugar
Melted butter
Suzette Sauce
Mix well, add 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 1 generous tablespoons of batter working quickly, tip and tilt 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 ¼ 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.