Ingredients Jump to Instructions ↓

  1. 1-1/2 cups flour

  2. 1 Tbsp. sugar

  3. 1/2 tsp. CALUMET Baking Powder

  4. 1/2 tsp. salt

  5. 2 cups fat-free milk

  6. 1/2 cup cholesterol-free egg product

  7. 2 Tbsp. soft reduced calorie margarine , melted

  8. 1 pkg. (10 oz.) frozen raspberries , thawed

  9. 1 cup BREAKSTONE'S FREE or KNUDSEN Fat Free Sour Cream

  10. 1/4 tsp. almond extract

  11. 1 cup thawed COOL WHIP LITE Whipped Topping

  12. 3 medium banana s, sliced

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.


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