While restaurants traditionally make the buttery, orange-flavored sauce for this famous dessert tableside from start to finish, Pepin finds it easier to prepare largely in advance when entertaining. He flambes the liquor in front of his dinner guests and pours it over the platter of crepes while still flaming.
Recipes from Essential Pepin by Jacques Pepin. Copyright © 2011 by Jacques Pepin. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.