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I'm not big on dessert, but this one looks really good! A Margaret Campos recipe (inspired by a Deborah Madison recipe), published in New Mexico Magazine, June, 2012. The crust is a batter. I'll be making this with figs next summer. If you can't locate creme fraiche, it's very easy to make with cream and a little buttermilk or yogurt as a starter.
Units: US | Metric
Serving Size: 1 (131 g)
Servings Per Recipe: 8
The following items or measurements are not included:
light brown sugar