What French dessert involves crêpes flambéed with orange liqueur?

The French dessert involving crêpes flambéed with orange liqueur is Crêpes Suzette.

The dish combines thin crêpes with beurre Suzette, a sauce made from caramelized sugar, butter, orange or tangerine juice, and citrus zest. Grand Marnier, triple sec, or orange Curaçao supplies the liqueur. The sauce is traditionally flambéed tableside, creating the dessert’s famous flame and briefly intensifying its citrus aroma.

Its origin story is disputed. One account credits Henri Charpentier, who said he accidentally set the sauce alight in 1895 while serving the future Edward VII at Monte Carlo’s Café de Paris. Another explanation connects the name with actress Suzanne Reichenberg, known professionally as Suzette, who appeared in a theatrical production involving crêpes. Early published versions did not always include the final flambée, so the dramatic presentation became associated with the dish over time.

Crêpes Suzette is not the same as ordinary crêpes served with orange sauce: the caramelized citrus butter and flambé are its defining features.