Banana-Raspberry Crêpes

Ingredients

• 0.3 tsp almond extract 
• 3  bananas 
• 0.5 tsp calumet baking powder 
• 1 cup knudsen cream fat free sour
• 0.5 cup cholesterol-free egg product 
• 2 cups milk fat-free
• 1.5 cups flour 
• 2 Tbsp butter melted
• 10 oz raspberries frozen thawed
• 1 Tbsp sugar 
• 1 cup cool whip lite whipped topping thawed

Equipment

• bowl
• frying pan
• whisk
• blender
• spatula

Directions

1. Combine flour, sugar and baking powder in large bowl with whisk.
2. Add milk, egg product and margarine; mix well.
3. Let stand 30 min.
4. Spray 6- to 8-inch skillet with cooking spray; heat on medium heat.
5. Pour 1/4 cup batter into skillet; tilt skillet to evenly cover bottom with batter. Cook 1 to 2 min. or until bottom of crpe is lightly browned. Run spatula round edge of crpe to loosen from pan; turn crpe. Cook 1 min. or until bottom of crpe is lightly browned.
6. Remove from skillet; set aside. Repeat with remaining batter to make a total of 16 crpes.
7. Blend raspberries in blender until smooth; strain to remove seeds.
8. Remove 3 Tbsp. raspberry pure; place in medium bowl.
9. Add sour cream and extract; mix well. Gently stir in COOL WHIP.
10. Slice bananas. Spoon about 2 Tbsp. COOL WHIP mixture onto center of each crpe. Top with bananas. Fold opposite sides of each crpe over filling.
11. Serve topped with remaining raspberry pure.