Raspberry Crepes

Crepe Batter
1 1/2 cups flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs, beaten
1 teaspoon vanilla extract
2 cups milk

Combine flour, sugar, baking powder, and salt. Mix well. Add eggs, milk, and vanilla extract. Beat until smooth. Lightly oil skillet. Heat until water sizzles when dropped on skillet. Pour about 1/4 cup batter onto hot skillet. Tip skillet to coat bottom of pan. Cook over medium heat until light brown. Loosen edges with spatula, turn and brown opposite side of crepe. Stack cooked crepes on plate, cover until ready to serve. (NOTE: Crepes may be frozen for future use.)

Filling
1 small box instant vanilla pudding mix
2 cups half-and-half
1/2 teaspoon almond extract

Combine instant pudding with half-and-half and almond extract. Beat until smooth and pudding begins to thicken. Refrigerate until ready to use.

Sauce
3 cups raspberries, fresh or frozen
1 tablespoon cornstarch
1/2 cup granulated sugar

Mix together sugar and cornstarch. Place raspberries in saucepan; mash and heat until bubbly. (If fresh raspberries are being used, add 1/4 cup water) Stir sugar/cornstarch mixture into raspberries. Stirring constantly, bring mixture to a boil. Cool.

Pour a small amount of sauce on serving plate. Place about 2-3 tablespoons pudding in the center of each crepe and roll. Place 2 crepes on serving plate. Top with additional whole raspberries. Sprinkle with confectioners' sugar.

NOTE: Fat grams will be reduced by half if milk is used in place of half n half when making pudding.

To serve, pour a small amount of sauce on serving plate. Place about 2-3 tablespoons pudding in the center of each crepe and roll. Place 2 crepes on serving plate. Top with additional whole raspberries. Sprinkle with powdered sugar.

NOTE: Fat grams will be reduced by half if milk is used in place of half and half when making pudding.