Crêpes Suzette

Makes: 3 to 6 servings

Time: About 1 hour

This French dessert is famous for its finale: Just before serving, orange liqueur is poured into the skillet and set aflame. It’s a showstopping presentation, but you can get the same deep citrusy caramel flavor at home without setting off any fire alarms by making a quick sauce on the stove and finishing under the broiler.

• 6 crêpes
• 4 tablespoons sugar
• 1 cup fresh orange juice
• 2 teaspoons grated orange zest
• 6 tablespoons (¾ stick) butter
• 2 tablespoons Grand Marnier

1. Heat the broiler. In a medium ovenproof skillet, melt 2 tablespoons of the sugar over medium heat until it starts to brown. Carefully stir in the orange juice and zest (it might bubble up a bit) and bring the mixture to a simmer; cook until the liquid has reduced by about half, 3 to 5 minutes. Add the butter and stir until combined. Remove from the heat and stir in the Grand Marnier.

2. Fold 6 crêpes in half twice, forming a triangle. Arrange them in the skillet so they overlap slightly. Sprinkle the remaining 2 tablespoons sugar over the crêpes and transfer to the oven. Broil until the sugar caramelizes, 2 minutes or more, depending on the heat of your broiler. Serve immediately with the orange caramel sauce spooned over the top.

TROPICAL CRÊPES SUZETTE Extra-tangy: Use lime juice and zest in place of the orange. Instead of Grand Marnier, use dark rum.

Filling and Rolling a Crêpe

STEP 1 Spoon some filling across the lower third of the crêpe.

STEP 2 Lift the bottom edge and roll it up.

STEP 3 A filled crêpe.