Crêpes Suzette

What’s more solidly good-old-USA than this dessert? It hasn’t been seen in France for over a century, but it’s a fancy treat that to the 1950s generation here meant swank dining. (Flaming optional.) If you aren’t feeling that nostalgic, they’re also good the way Europeans like them today—see the variations. (A food processor works well, but a blender’s easier for this recipe.)