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.
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.
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