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.
Photo by Lis Parsons.
Recipe posted by Nigella