Banana-Raspberry Crepes

• 1-1/2 cups flour
• 1 Tbsp. sugar
• 1/2 tsp. CALUMET Baking Powder
• 2 cups fat-free milk
• 1/2 cup cholesterol-free egg product
• 2 Tbsp. margarine, melted
• 1 pkg. (10 oz.) frozen raspberries, thawed
• 1 cup BREAKSTONE'S FREE or KNUDSEN Fat Free Sour Cream
• 1/4 tsp. almond extract
• 1 cup thawed COOL WHIP LITE Whipped Topping
• 3 bananas

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.
6. Cook 1 to 2 min.
7. or until bottom of crepe is lightly browned.
8. Run spatula round edge of crepe to loosen from pan; turn crepe.
9. Cook 1 min.
10. or until bottom of crepe is lightly browned.
11. Remove from skillet; set aside.
12. Repeat with remaining batter to make a total of 16 crepes.
13. Blend raspberries in blender until smooth; strain to remove seeds.
14. Remove 3 Tbsp.
15. raspberry puree; place in medium bowl.
16. Add sour cream and extract; mix well.
17. Gently stir in COOL WHIP.
18. Slice bananas.
19. Spoon about 2 Tbsp.
20. COOL WHIP mixture onto center of each crepe.
21. Top with bananas.
22. Fold opposite sides of each crepe over filling.
23. Serve topped with remaining raspberry puree.

flour, sugar, baking powder, milk, cholesterolfree egg, margarine, frozen raspberries, s, almond extract, topping, bananas

Taken from www.kraftrecipes.com/recipes/banana-raspberry-crepes-51296.aspx (may not work)