Banana-Raspberry Crepes

Shirlene's Crepes
1/2 c. sugar
1 1/2 c. flour
1/2 t. salt
8 eggs
3 cups milk
3 T. butter or marg melted

Mix flour, salt sugar. Beat eggs, milk and melted butter. Stir into dry ingredients and mix well. Pour by 1/2 cupfuls onto a lightly greased griddle: cook until set. Turn and cook one minute longer. Repeat to make 16 crepes.

1 pkg. (10 oz.) frozen raspberries, thawed
1 cup BREAKSTONE'S FREE or KNUDSEN FREE Fat Free Sour Cream
1/4 tsp. almond extract
1 cup thawed COOL WHIP LITE Whipped Topping
3 medium bananas, sliced

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.
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.