Crêpe Suzette

The crêpes are made ahead, then folded into quarters and heated in the buttery orange sauce until they soak up its flavor. Stories about how the dish got its name vary, but it was well established in French restaurants by the early 20th century and became a showpiece of tableside service.

Flambéing burns off some of the alcohol and adds a light caramelized note, though the dish can be made without lighting it. Sugar is usually caramelized lightly before the butter and juice are added, giving the sauce a rich, slightly bitter edge that balances the sweet orange.