RASPBERRY BANANA CREPES

Raspberry Banana Crepes image

Number Of Ingredients 12

5 ounces fresh raspberries (or frozen and thawed)
2 small bananas - sliced
1 cup milk
3/4 cup flour
1/2 cup sour cream
1/2 cup whipped topping
1 egg
3 teaspoons sugar
1 tablespoon butter - melted
1/4 teaspoon baking powder
1/4 teaspoon salt
1 dash almond extract

Steps:

1. In a large bowl, sift flour, salt and baking powder together. Wisk in milk, egg and melted butter until well blended. 2. Prepare a 6 to 8 inch skillet with a light coating of cooking spray and warm to a medium heat. For each crepe, pour 1/4 cup of the batter into hot skillet. Tilt pan in a circular motion to distribute batter over the surface of the pan. Cook until lightly browned on both sides. Repeat to make 8 crepes. Tip: Stack crepes in the oven at a very low setting - like 100 degrees -- while you make more. Make the Rasperry Filling: 1. Put raspberries in blender and blend until pureed. Add sour cream, almond extract and whipped topping. Pulse blender in short bursts until well blended. 2. For each crepe, spoon 2 Tablespoons of the raspberry mixture onto center of each crepe top with banana slices. Fold each crepe in thirds. Serve topped with remaining raspberry puree.

Nutrition Facts : Nutritional Facts Serves