Mastering the Art of French Cooking
by Julia Child & Louisette Bertholle and Simone Beck
There’s a wonderful dessert that I make very, very often. It’s a Napoleon of crêpes, where you make lots and lots of crêpes and put mashed apples, almonds and Armagnac over each one and then you pile them up in layers and you put Armagnac on the top and you flambé it!
