MADDIE DAY here, with a special Potluck Monday. Some readers might remember my post kicking off this feature last year, in which I waxed nostalgic about potluck suppers I have known and loved.
But today's post is to celebrate my recent release of Batter Off Dead, Country Store Mysteries #10! The book takes place during a hot July in southern Indiana.
Here's the blurb:
After the summer evening’s fireworks end in South Lick, Indiana, a senior
citizen knitter is found dead, a puncture wound in her neck. The woman’s death
echoes that of a decades-old unsolved homicide. To help find the killer, Robbie
Jordan has to untangle the knotty relationships deep in the victim’s past . . .
The recipes I included in the book are things Robbie either serves in her country store breakfast and lunch restaurant, or meals someone else prepares, all of which are suitable to hot weather. She makes a Spanish gazpacho, a cold corn salad, and an orzo salad. And Robbie treats herself to a blueberry wine spritzer at the end of the day.
Are you hungry now?
But she and her crew also serve up summer crepes one day. Crepes, of course, are made with batter. They can be savory, folded around gently sautéed mushrooms, shallots, ham, and gruyere cheese with sour cream and herbs on top. Or you can stuff them with cut berries and powdered sugar. If you have buckwheat flour, it's the same kind of recipe but they're called galettes, as made in Brittany and Quebec.
I'm writing this post at the last minute (yeah, busy author's life and over-full brain, go figure...), so I'm not going to document the full crepes recipe - but I will on Friday! And I never got around to buying buckwheat flour. But I thought a Sunday evening crepe dinner with mushrooms and ham would be fun, and we happened to have sour cream in the house.
Don't those look yummy? Look for the recipe this week on my usual second Friday.
Readers: What flavor crepes would you serve at a brunch, potluck or otherwise? I'll send one commenter a signed copy of the new book!
Peach crepes for breakfast. Yum! Thank you for this chance. pgenest57 at aol dot com
ReplyDeleteSounds delicious!
DeleteStrawberry crepes! Yum!
ReplyDeleteOur local strawberries come in in June - yummy!
Delete"What flavor crepes would you serve at a brunch, potluck or otherwise?"
ReplyDeleteOn trips to Minneapolis in the 1970s and 1980s, we used to go to the outlet of the Magic Pan that they used to have in the Dayton's department store, I think, and having crepes there seemed very posh and sophisticated. We always had turkey and swiss crepes, and they were always so good, but also way, way too hot! And they had dessert crepes, too! The whole experience was mind-blowing!
So, anyway, I think there's nothing better than turkey and swiss crepes--with perfect, thin, crisp, crepes like the ones at Magic Pan!
jsmith[delete brackets]3may[delete brackets]2011
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yahoo[dot]com
What a great memory, John.
DeleteJohn, you are our lucky winner! Congratulations, and please check your email.
DeleteCongratulations on another book! Strawberry is wonderful. ckmbeg (at) gmail (dot) com
ReplyDeleteAgree!
DeleteI enjoy reading this series and am always happy when the next one comes out. I've never tried crepes but think one made with a hazelnut filling would satisy my sweet tooth. robeader53(at)yahoo(dot)com
ReplyDeleteSounds fabulous.
Deletethank you for sharing. those do look yummy. if I were to take crepes to a brunch, I would make ones with a mixed berry inside.
ReplyDeletequilting dash lady at comcast dot net
Good choice.
DeleteI would make them with strawberry inside! Thank you for sharing!
ReplyDeleteI'll be right over!
DeleteI don't remember the last time I made crepes.
ReplyDeleteLong ago I bought a special crepe pan designed for you to dip the "bottom" into the batter and then invert it over the burner. In theory it was great. My reality was no so great.
libbydodd at comcast dot net
Ha! I happen to have a new "green" pan that is nonstick and exactly the right size, so the production was easy, as long as I worked fast.
DeleteStrawberry crepes! Yum! Thank you for the chance!
ReplyDeletejarjm1980(at)hotmail(dot)com
Strawberry with nutella! Thanks for a chance to win! ljbonkoski @yahoo.com
ReplyDeleteApricot with slivered almonds works wonderfully for me.
ReplyDeleteLike John, my BFFs & I spent several decades eating at The Magic Pan in the best shopping mall in Dallas, no matter where we lived, we'd always choose that as our favorite restaurant while shopping at Northpark! If I didn't get their Cobb Salad, I chose the Crepes St. Jacques, YUM!(They also made great Bloody Marys!) My parents gave us a great Teflon topped electric crepe maker in mid-70s in Austin, and hubby became a master at it, same for pancakes,so I let him have those jobs! We had a peach tree and blackberry bushes, so those became faves for brunch or dessert, same with our friend down the street who grew strawberries and shared. All delicious! Haven't had a crepe in many years, but thanks for the inspiration! lola777_22 at hotmail dot com
ReplyDeleteStrawberry crepes! Made with local strawberries right from farm. Looking forward to reading the book.
ReplyDeletediannekc8(at)gmail(dot)com
Congrats on the new release! How exciting. I look forward to reading it! My favorite are strawberry or blueberry crepes.
ReplyDeleteCongratulations on the release of Batter Off Dead & on the anticipated release of Murder in a Cape Cottage in September. Cape Cod is one of my favorite places! Crepes filled with a mixture of mascarpone cheese & blueberries & topped with blueberries would be my favorite crepes to serve at brunch. lnchudej@yahoo.com
ReplyDelete¡¡¡Banana pecan and dulce de leche crepes ar a hit!!! Thank you for sharing your writing talents with us Maddie!!! Luis at ole dot travel
ReplyDeleteMy family loved the Magic Pan restaurant crepes. I liked the crispy ham ones.
ReplyDeletewskwared(at)yahoo(dot)com
Strawberry crepes for breakfast are delicious.
ReplyDeleteJess
maceoindo(at)yahoo(dot)com