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Desserts

Banana-Raspberry Crepes

Banana-Raspberry Crepes recipe
photo by:kraft
Homemade crepes encase a mixture of puréed raspberries, sour cream and whipped topping. Banana slices are added and the crepes are folded and served.
time
prep:
50 min
total:
50 min
servings
total:
16 servings, 1 crepe each
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What You Need

1-1/2
cups  flour
1
Tbsp.  sugar
1/2
tsp.  CALUMET Baking Powder
1/2
tsp.  salt
2
cups  fat-free milk
1/2
cup  cholesterol-free egg product
2
Tbsp.  soft reduced calorie 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
medium  bananas, sliced

Make It

SPRAY 6- to 8-inch skillet with cooking spray; set aside. Mix flour, sugar, baking powder and salt in large bowl. Add milk, egg product and margarine; beat with wire whisk until well blended. Heat prepared skillet on medium heat. For each crepe, pour 1/4 cup of the batter into hot skillet. Cook until lightly browned on both sides, turning once. Repeat to make 16 crepes.

PLACE raspberries in blender or food processor container; cover. Blend until pureed; strain to remove seeds. Remove 3 Tbsp. of the raspberry puree; place in medium bowl. Add sour cream and extract; mix well. Gently stir in whipped topping.

SPOON about 2 Tbsp. of the whipped topping mixture onto center of each crepe; top evenly with the banana slices. Fold both sides of crepes over filling. Top evenly with the remaining raspberry puree.

Kraft Kitchens Tips

Make Ahead
Crepes can be cooked in advance and stored in refrigerator for up to 2 days before filling and serving. Place sheets of wax paper between crepes and store in plastic bag until ready to use.
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