Serves: 8
Total Calories: 161
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 Raspberry Banana Crepes recipe is from the Cook'n with Crepes Cookbook. Download this Cookbook today.
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