Aetheric Research, Ltd.

Cooking is always more fun when it produces a flashy result.  Shrimp Fra Diavolo, for instance, is delicious, easy, and impressive.  Crepes Suzette takes the flaming pan to the breakfast table, where the fire is used to reduce the sauce immediately before serving, producing a lovely caramelized concoction.

The history behind the dish is somewhat controversial–the chef who reportedly invented it relayed some unlikely circumstances behind its first (royal) consumer–but it does have a fairly simple method of preparation.

The first part–the crepes–can be made according to whatever recipe you like.  For instance:

1c flour

2 eggs

1/2c milk

1/2c water

2 tbs melted butter

pinch salt

Mix ingredients together; let the batter sit for several minutes to rest.  Oil a crepe pan–other pans will work, but the result will not be nearly as good–and heat it; pour about 1/4c of the batter–five serving spoonfulls, about–into the pan; flip once things solidify a bit, and repeat the process until you have enough crepes to work with.

The ‘Suzette’ part involves an orange sauce, which consists of:

1/2 stick unsalted butter (4 tbs, approx)

3 tbs sugar

The juice of one orange, and the grated rind thereof

1/3 c Grand Marnier or comparable orange liqueur

Melt the butter in a large skillet, and when it starts foaming, dissolve the sugar in it.  When smooth, add the juice and rind of the orange.  Stir.  Reduce the heat to a very low setting.

Fold four crepes in half.  Add them one at a time to the pan, folding them in half again with tongs (so as not to burn your fingers).  Work quickly to make sure the sauce ends up evenly distributed.  Remove from heat, and add the liqueur; wait a moment for it to warm, then light with a match–preferably a long one, to avoid burning your fingers.

When the flames go out, decant the crepes onto plates and serve immediately.

I have got to come up with a better name for it…but this is how you make it.

Prepare a batch of spiced buttermilk biscuits:

Combine 2 c flour, 1 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt, a generous pinch of red pepper (cayenne or similar), and a generous pinch of tarragon.  Cut in 6 tbs butter, per the standard biscuit method, until it’s combined fully with the flour mixture.  Add ~3/4 c buttermilk and stir until you form a sticky dough–you may require more buttermilk depending on humidity, etc.  Set aside in a cool place like the refrigerator.

Cut 2 chicken breasts into cubes, and arrange at the bottom of a small, lightly oiled casserole dish.  Add any spices or herbs you wish to use.  

On top of the chicken layer, add vegetables.  Frozen mixed vegetables will do, but fresh is always better.  Cover the chicken entirely.

Retreive your biscuit dough and arrange into a layer across the top of the chicken and vegetables, covering the whole of the arrangement.

Place in an oven preheated to 425F until the top of the biscuits is brown; reduce heat to 350 until everything below is properly cooked.  Glass casserole dishes help here.

This should serve ~4 people.  Enjoy!

Sick day today; no real content.  If you like Indian food, you might try making some Chana Masala to hold you over.