Put the raisins in a bowl and drizzle with 3 tablespoons of rum. Covered with foil, leave to stand for 2 - 3 hours and mix again and again.
Whisk the flour, eggs, 2 tablespoons of sugar and the milk into a dough and let it soak for 20 minutes.
Roast the almonds in a pan without fat and over moderate heat. Then set aside.
Brush the pan with a little butter and bake 4 thin crepes from the batter.
Mix the sour cream, raisins and 1 tablespoon brown sugar well and spread evenly over the crepes. Then roll them up. Then sprinkle 1 tablespoon of rum evenly over the 4 crepes. Then sprinkle the almonds over them and decorate the crepes with powdered sugar and the chocolate sauce.