Food & Wineのインスタグラム(foodandwine) - 2月28日 01時08分

While restaurants traditionally make the buttery, orange-flavored sauce for this famous dessert tableside from start to finish, Jacques Pépin finds it easier to prepare largely in advance when entertaining. He flambés the liquor in front of his dinner guests and pours it over the platter of crêpes while still flaming. Tap the link in our bio for his recipe!

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