This post contains affiliate links. If you make a purchase using my links, I will receive a small commission from the sale at no cost to you. Thank you for supporting Brooke Blogs!
When a murderer crashes a masquerade ball, it’s up to Liz to unmask the killer…
It’s been quite a year for novelist Liz Holt. She’s overcome a lot and is finally feeling at peace with her new life at her family’s hotel, the Indialantic by the Sea, on the beautiful barrier island of Melbourne Beach, Florida. She’s exactly where she needs to be to ring in the New Year at the Florida Writes Literary Masquerade Ball.
But when her ex-boyfriend surprises her at the ball, she can’t disguise her anger, and the two engage in a very public argument. Naturally, after her ex is found dead on the hotel grounds, shot through the heart, Liz tops the suspect list. With the help of family and friends, she needs to clear her name before the real killer waltzes away scot-free…
Makes 9–12 crepes. Serves 4–6, 2 crepes per person.
¼ c. pancake mix (Krusteaz Buttermilk pancake mix is Chef’s favorite)
¼ c. all-purpose flour
½ c. plus 2 Tbs. water
1 egg, beaten
1 Tbs. butter, melted
1 Tbs. Grand Marnier* (orange-flavored liquor or orange juice)
1 Tbs. orange zest
2 dashes of vanilla extract, optional
1½ c. orange juice, freshly squeezed, not from concentrate (or use Natalie’s Orchid Island Juice Company brand)
2 Tbs. sugar
2 tsp. orange zest
2 Tbs. Grand Marnier
3 oranges, peeled, sectioned
*Can substitute orange juice concentrate for the Grand Marnier, if desired.
Preheat a lightly greased 8-in. frying pan or skillet over medium-high heat.
Stir together pancake mix and flour. Gradually add water, stirring until smooth. Add eggs, butter, Grand Marnier, orange zest and stir or whisk until smooth.
Spoon 2–3 Tbs. of batter into center of pan, tilt, and swirl to coat bottom of pan evenly. Cook until delicately brown, flip, and cook other side lightly. Remove and set crêpes aside.
In a large skillet over high heat, bring orange juice to a boil. Add sugar, zest, and reduce heat to a simmer until sugar is melted (4–5 minutes). Remove from heat and stir in Grand Marnier and orange sections.
Gently place a crêpe in the pan holding the sauce mixture. Leave for a minute to absorb the juice. Remove and place sauce side up on a warm serving plate. Repeat with remaining crêpes.
Roll up crêpes. Spoon remaining mixture and orange sections over the top. Sprinkle with powdered sugar and serve.
About the Author
Kathleen Bridge started her writing career working at the State News, the student newspaper of Michigan State University. She is an antiques dealer on Long Island and the author and photographer of an antique reference guide, Lithographed Paper Toys, Books, and Games.
Website – http://www.kathleenbridge.com/
Twitter – https://twitter.com/kathleenbridge
Facebook – https://www.facebook.com/authorkathleenbridge
Pinterest – https://www.pinterest.com/KathleenBridgeG/
GoodReads – https://www.goodreads.com/author/show/10191011.Kathleen_Bridge