Raspberry Banana Crepes (8 servings) 5 ounces fresh raspberries (or frozen and thawed) 2 small bananas - sliced 1 cup milk 3/4 cups flour 1/2 cup sour cream 1/2 cup whipped desert topping (Cool Whip is great) 1 egg 3 Teaspoons sugar 1 Tablespoon butter - melted 1/4 teaspoon baking powder 1/4 teaspoon salt 1 dash almond extract In a large bowl, sift flour, sugar*, salt and baking powder together. Whisk in milk, egg and melted butter until well blended. Prepare a 6 to 8 inch skillet with a light coating of cooking spray and warm to a medium heat. For each crepe, pour 1/4 cup of the batter into hot skillet. Tilt pan in a circular motion to distribute batter over the surface of the pan. Cook until lightly browned on both sides. Repeat to make 8 crepes. I like to stack crepes in the oven at a very low setting - like 100 degrees - while I make more. Wax paper between each crepe keeps them from sticking together. Make the raspberry filling: put raspberries in blender and blend until pureed. Add sour cream, almond extract and whipped topping. Pulse blender in short bursts until well blended. For each crepe, spoon 2 Tablespoons of the raspberry mixture onto center of each crepe; top with banana slices. Fold each crepe in thirds. Serve topped with remaining raspberry puree. This a a delicious recipe... very fresh tasting. It's also a very pretty breakfast if your aim is to impress. Mr Breakfast would like to thank KennyRogers for this recipe. Recipe number 1327. Submitted 8/16/2004.