Crêpes with Figs and Chartreuse

Wonderful desserts can be made with crêpes; their greatest pitfalls derive, no doubt, from their versatility—not in itself a fault, but a quality that teases many a cook into overstepping the boundaries of sense and taste. One should never lose sight of the fragile and delicate, thin, tender thing that is the crêpe itself. How, transformed into a dribbling, spongy sop for a complicated cocktail of alcohols, can the little crêpe be good?

A good preparation is tha