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Paranormal Romance Author

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Pick of the week

I am honoured that my new release Abigail Cottage has been named Pick of the week by thriller writer Lorrie Struiff

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Abigail Cottage

When Abigail falls in love with Justin she can’t begin to know the world of hurt she is heading into. Gorgeous, kind, rich – he’s the man we all dream to meet. BUT, all is not what it seems because Justin is a true demon from hell, disguised as a mortal being. He wants her and will do, kill or maim anyone who tries to stop him. Namely Shaun the real hero, who wants Abigail more! So what does a mortal man do against a demon? He enlists the help of a gypsy of course. But not any old gypsy. Rosa knows Justin very well and has the powers of the spirit world on her side to fight him. Using crystals as a powerful weapon, the light of the spirit world to lead them, they embark on a battle with the whole of the underworld. Many loved ones will lose their lives. This isn’t a book where everyone survives. In real life, bad things happen. In Abigail Cottage, terrible tragedies occur too. Believe... not every story can have a happy ending.

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Thursday, 9 December 2010

Lindsay Below

Good Morning. It’s cold enough for the polar bears to visit today! I’ve made a lovely Irish coffee and warmed up the mince pies for my guest Lindsay Below.

Under the name B.K Below she writes romance and speculative fiction. Under her full name, Lindsay Below, she writes young adult and middle grade fiction.

You can check out her fairytale romance story, Unveiling His Princess, coming January 3rd from Liquid Silver Books. Visit her online or on her blog.

I have to say I LOVE this cover. So without further ado, here is her mouthwatering Crepe delight!


1 1/2 cups flour
1 tbsp sugar
1/2 tsp baking powder
1/2 tsp salt
2 cups milk
2 eggs
1/2 tsp vanilla
butter or oil to grease pan

Please note: If you're making this for a family of four or more, you might want to consider doubling or tripling the recipe. This one only makes about 12 crepes, and I've found that 12 is almost never enough!

Measure flour, sugar, baking powder, salt into a bowl. Stir in milk, eggs, and vanilla. Beat until smooth.

Grease a frying pan with butter or cooking oil. I use canola, personally. Using a ladle, pour about 1/4 cup of batter into pan. Tilt pan until batter covers the bottom (these will be thin -- you want them to be!). As the crepe cooks, make sure to jostle the pan a bit to make sure it doesn't stick to the bottom. It should slide easily. When lightly browned, flip the crepe with a spatula (I own an extra-huge spatula for this because my flipping talents are zilch). When other side is browned, remove from heat and put on a plate (repeat until batter is gone).

Now this is the fun part! Bring out the jellies, jams, peanut butter, nutella, honey, fresh fruit, whipped cream, chocolate syrup, maple syrup -- you name it. Fill crepe with spreads, fresh fruit, custard, or cream (or nothing at all, like my mother enjoys them), roll it up tightly and drizzle with syrup. For a festive touch, bring out the crushed candy cane to sprinkle on top!

Happy holidays!

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