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Desserts

Banana-Raspberry Crêpes

Banana-Raspberry Crêpes recipe
photo by:kraft
Homemade crêpes encase a mixture of puréed raspberries, sour cream and whipped topping. Banana slices are added and the crêpes are folded and served.
time
prep:
45 min
total:
1 hr 25 min
servings
total:
16 servings
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What You Need

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

Make It

COMBINE flour, sugar and baking powder in large bowl with whisk. Add milk, egg product and margarine; mix well. Let stand 30 min.

SPRAY 6- to 8-inch skillet with cooking spray; heat on medium heat. Pour 1/4 cup batter into skillet; tilt skillet to evenly cover bottom with batter. Cook 1 to 2 min. or until bottom of crêpe is lightly browned. Run spatula round edge of crêpe to loosen from pan; turn crêpe. Cook 1 min. or until bottom of crêpe is lightly browned. Remove from skillet; set aside. Repeat with remaining batter to make a total of 16 crêpes.

BLEND raspberries in blender until smooth; strain to remove seeds. Remove 3 Tbsp. raspberry purée; place in medium bowl. Add sour cream and extract; mix well. Gently stir in COOL WHIP.

SLICE bananas. Spoon about 2 Tbsp. COOL WHIP mixture onto center of each crêpe. Top with bananas. Fold opposite sides of each crêpe over filling. Serve topped with remaining raspberry purée.

Kraft Kitchens Tips

Make Ahead
The easy-to-make crêpes can be made in advance. Cool completely, then stack between sheets of waxed pape. Place in resealable plastic bag and refrigerate up to 2 days before filling as directed.
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