This is probably the queen of retro desserts and deservedly so. This, my version, is a speeded up and simplified one by virtue of using 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 thought and cut straight to cooking this.

Ingredients

• 2 oranges, juiced
• 1 orange, zested
• 1 1/2 sticks unsalted butter
• 1/3 cup sugar
• 8 to 12 store-bought crepes
• 1/3 cup orange liqueur (recommended: Grand Marnier, Cointreau or Triple Sec

Directions