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 debatable. I often use storebought crepes, but if you want to make your own, the recipe is here. For US cup measures, use the toggle at the top of the ingredients list.