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Raspberry Banana Crepes |
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Serves: 8 Print this Recipe5 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 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. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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