Monday, March 9, 2015

Check Out My Guest, Janet Elizabeth Lynn's Crepes Suzette Mystery, Her Recipe Book, & Bonus Recipe

I'm very happy to welcome my guest, Janet Lynn, today. Check out her fabulously cute mystery & recipe book to go with it - Morgan Mandel

Janet Elizabeth Lynn was born in Queens, New York and raised in Long Island, until she was 12 years old. Her family escaped the freezing winters and hurricanes for the warmth and casual lifestyle of Southern California.
She 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 novel was published in 2011.

  She's traveled to the far reached of the planet for work and for pleasure, collecting wonderful memories, newfound friends and a large basket of shampoo and conditioner samples from hotels.


And, here's what Janet has to say about her delicious mystery:

 The Novel and Me The idea for Crepes Suzette-a cozy mystery, came to me many years ago. While I was attending college I had a roommate who was 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 biological father when we graduated and went our separate ways. I hope she was successful.
In case you're wondering, I name all my cozy mysteries after my favorite desserts: Eggnog, Crepes Suzette and Charlotte Russe. Hey, given the choice...why not?
     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.
     There are several stories of origin of the dish. One story claims Crêpes Suzette was named in honor of a French actress Suzanne Reichnberg (1853-1924) who worked under the name of Suzette. In 1897 she was appearing in the play, Comédie Francaise in the role of a maid. During the program, she served crêpes on stage. Monsieur Joseph, owner of a restaurant providing the crêpes, decided to flambé the thin pancakes to attract the audience’s attention and keep the food warm for the actors eating them. Hence the name Crêpe Suzette.
Crepes Suzette-A Cozy Mystery By Janet Elizabeth Lynn 
   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 Tells Us About Her Recipe Book:
I wrote this Cookbook of recipes from Crepes Suzette, my cozy mystery. Many reader requested recipes for the food cooked, served and enjoyed by the characters in my novel. Enjoy!
Buy Link:
4 eggs, well beaten
cup milk
1 cup sifted all purpose flour
1 Tblsp 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.

Find Janet Elizabeth Lynn At:
Linked In: 


Morgan Mandel said...

Welcome to Make Mine Mystery, Janet. Your mystery sounds delicious in more ways than one!

Kaye George said...

The books sound delicious! And thanks for the recipe. That sauce looks yummy.

Marilyn Meredith a.k.a. F. M. Meredith said...


Jacqueline Seewald said...

Thanks for introducing a new author to me.