Brown butter crepes with rum raisin ice cream from The New Orleans Kitchen: Classic Recipes and Modern Techniques for an Unrivaled Cuisine (page 324) by Justin Devillier and Jamie Feldmar

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Notes about this recipe

  • Eat Your Books

    Raisins must soak in dark rum overnight, ice cream mixture must be refrigerated 4-6 hours, and ice cream must be frozen 4-6 hours.

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