Preparation / Directions:
CREPE BATTER: Combine flour, powder sugar, baking powder, and salt. Mix well. Add beat eggs, milk, and vanilla. 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: Combine instant pudding with half on half and almond extract. Beat until smooth and pudding begins to thicken. Refrigerate until ready to use.
SAUCE: Mix together sugar and cornstarch. Place raspberries in sauce pan, mash and heat until bubbly. (If fresh raspberries are being used, add 1/4 cup water) Stir sugar/cornstarch mixture in bubbly raspberries. Stirring constantly, bring mixture to a boil. Cool.
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 n half when making pudding.
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