Banana-Raspberry Crepes Recipe

Name: Banana-Raspberry Crepes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Combine flour, sugar and baking powder in large bowl with whisk.
2
Add milk, egg product and margarine; mix well.
3
Let stand 30 min.
4
Spray 6- to 8-inch skillet with cooking spray; heat on medium heat.
5
Pour 1/4 cup batter into skillet; tilt skillet to evenly cover bottom with batter.
6
Cook 1 to 2 min.
7
or until bottom of crepe is lightly browned.
8
Run spatula round edge of crepe to loosen from pan; turn crepe.
9
Cook 1 min.
10
or until bottom of crepe is lightly browned.
11
Remove from skillet; set aside.
12
Repeat with remaining batter to make a total of 16 crepes.
13
Blend raspberries in blender until smooth; strain to remove seeds.
14
Remove 3 Tbsp.
15
raspberry puree; place in medium bowl.
16
Add sour cream and extract; mix well.
17
Gently stir in COOL WHIP.
18
Slice bananas.
19
Spoon about 2 Tbsp.
20
COOL WHIP mixture onto center of each crepe.
21
Top with bananas.
22
Fold opposite sides of each crepe over filling.
23
Serve topped with remaining raspberry puree.

408

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1-1/2 cups flour, 1 Tbsp. sugar, 1/2 tsp. CALUMET Baking Powder, 2 cups fat-free milk, and more.

Yes, Banana-Raspberry Crepes falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Banana-Raspberry Crepes

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