This is probably the queen of retro desserts and deservedly so. My version is a speeded-up and simplified one by virtue of using shop-bought crepes. But there is no need to feel this is a cop-out. For one, they can be incredibly good but, more pertinently, by the time they've been doused and soused, not to mention, flamed, the idea that you could discern their origins is laughable.
If you have only ever thought of crepes Suzette as some amusing vestige from an irrelevant culinary canon, think again. No, just forget that thought and cut straight to the cooking.
Recipe posted by Nigella