Crepes Fitzgerald

If you’ve ever been to Brennan’s in New Orleans, you know Crepes Fitzgerald.

It’s the kind of tableside spectacle that makes the whole restaurant turn and stare: cream cheese and sour cream rolled inside delicate crepes, then showered with strawberries cooked in butter and sugar and set ablaze with strawberry liqueur and kirsch.

The flames dance, the berries glisten, and everyone at the table reaches for their fork at the same time.

It’s surprisingly simple to pull off at home once you get comfortable with the flambe.

Pro Tips

• Warm the liqueur slightly before igniting; cold spirits are harder to flambe
• Stand back when you light the pan and keep a lid nearby just in case the flames get too enthusiastic
• Use ripe, in-season strawberries for the sweetest, most fragrant sauce
• The cream cheese filling should be a generous smear, not a thin scrape; this is not the time for restraint