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

1) In a large bowl, sift flour, sugar, salt and baking powder together.

2) Wisk in milk, egg and melted butter until well blended.

3) Prepare a 6 to 8 inch skillet with a light coating of cooking spray and warm to a medium heat.

4) For each crepe, pour 1/4 cup of the batter into hot skillet.

5) Tilt pan in a circular motion to distribute batter over the surface of the pan.

6) Cook until lightly browned on both sides.

7) Repeat to make 8 crepes.

Make the rasperry filling:

1) Put raspberries in blender and blend until pureed.

2) Add sour cream, almond extract and whipped topping.

3) Pulse blender in short bursts until well blended.

4) For each crepe, spoon 2 Tablespoons of the raspberry mixture onto center of each crepe.

5) Top with banana slices.

6) Fold each crepe in thirds.

7)Serve topped with remaining raspberry puree.

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.