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Categories:
flour sugar baking powder milk cholesterol-free egg margarine frozen raspberries almond extract topping bananas
Viewed: 44 - Published at: 8 years agoIngredients
- 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
Method
- 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 crepe is lightly browned.
- Run spatula round edge of crepe to loosen from pan; turn crepe.
- Cook 1 min.
- or until bottom of crepe is lightly browned.
- Remove from skillet; set aside.
- Repeat with remaining batter to make a total of 16 crepes.
- Blend raspberries in blender until smooth; strain to remove seeds.
- Remove 3 Tbsp.
- raspberry puree; 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 crepe.
- Top with bananas.
- Fold opposite sides of each crepe over filling.
- Serve topped with remaining raspberry puree.
