Crêpe Murder: Book 4 (A Patisserie Mystery with Recipes) (12 page)
Read Crêpe Murder: Book 4 (A Patisserie Mystery with Recipes) Online
Authors: Harper Lin
- 1 package of cream cheese (8 ounces), softened
- 1/4 cup sugar
- 1/2 cup sour cream
- 1/2 tsp vanilla extract
- 1/3 creme de cacao
- 1 carton (8 ounces) frozen whipped cream, thawed
Fudge Sauce:
- 3/4 cup semi-sweet chocolate chips
- 1/3 cup butter
- 1/2 cup sugar
- 2/3 cup half-and-half cream
For filling:
Beat cream cheese and sugar until light and fluffy. Beat in sour cream and vanilla. Fold in creme of cacao and whipped cream. Cover and refrigerate for 1 hour +.
For fudge sauce:
Melt chocolate chips and butter over low heat. Stir in sugar and cream. Bring to a boil. Reduce heat, uncovered, for 10 minutes.
Spoon 1/4 cup filling down the center of each crêpe and then roll up. Drizzle fudge sauce over each crêpe.
RECIPE #6: Savory Buckwheat Crêpes + 4 Fillings
Savory crêpes, also known as Galettes, make great breakfasts and lunches. The thin crêpe allows the filling to fill you up.
While you all the crêpe recipes listed here so far can be used for savory crêpes, buckwheat crêpes are commonly used because they naturally lend to savory flavors. This recipe makes 4 crêpes.
- 2/3 cup buckwheat flour
- 1/3 cup all-purpose flour
- 3 large eggs
- 5 tbsp unsalted butter + butter for cooking
- 1 3/4 cups whole milk
- 1/2 tsp salt
Melt 5 tablespoons of butter in a non-stick skillet. Combine the melted butter (then set skillet aside), both flours, milk, eggs and salt in a blender until smooth. Let batter rest at room temperature for at least 1 hour or overnight.
Preheat the oven to 300 degrees F. Heat the skillet over medium heat until hot. Butter skillet lightly. Add 1/3 cup of batter, quickly swirling to coat the bottom of the pan. Cook for about 2 minutes, until the crêpe sets and the edges brown. Flip over and cook for about 30 more seconds. Transfer to a plate.
Repeat with the remaining batter, adding more butter as needed. Stack finished crêpes on a plate. They can be covered in plastic and refrigerated, then reheated before eating.
You can serve buckwheat crêpes with a variety of fillings. Here are some French ideas:
Crêpes Montagnardes:
cooked potato slices, ham, sliced Reblochon cheese.
Quatre Fromages:
a 4-cheese mix of Emmental, Comté, Camembert and Blue cheese. After filling the crêpe, bake crêpe for a few minutes to melt the cheese.
Crêpes Océanes:
sliced salmon topped with crème fraîche and fresh dill.
Chèvre et Lardons:
Goat cheese and chopped cooked bacon.
The possibilities are endless with sweet and savory crêpes. Now that you know how to make the crêpes, the fillings are only limited to your imagination.
Bon Appétit!
About the Author
Harper Lin lives in Toronto, Canada with her husband, daughter and Pomeranian puppy.
The Patisserie Mysteries
draws from Harper’s own experiences of living in Paris in her twenties. She’s currently working on more culinary mystery novellas and a full-length romantic comedy.
Follow Harper on
Goodreads.com
. Email Harper at
[email protected]
. She would love to hear from you!
If you’ve enjoyed this book, please leave a book review or recommend it to friends to support the author.
All books by Harper Lin:
The Patisserie Mysteries
Macaron Murder: Book 1
(free download)
Save 33% and buy
the Box Set for Books 2-4
Croissant Murder: Book 5 (coming soon)
The Emma Wild 4-book Holiday Series
Save 35% and buy
The Complete 4-Book Holiday Mystery Box Set
!