Raspberry Crepes

INGREDIENTS:
Crepes:
1 1/2 cups flour
2 tablespoons powdered sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs -- beaten
1 teaspoon vanilla
2 cups milk

Pudding:
1 package instant vanilla pudding mix -- (3 oz.)
2 cups milk
1/2 teaspoon almond extract

Sauce:
3 cups raspberries -- fresh or frozen
1 tablespoon cornstarch
1/2 cup sugar

DIRECTIONS:
Crepe Batter: In a blender, combine all ingredients. Mix until smooth. Lightly oil crepe pan. Heat until water sizzles when dropped on pan. Spray pan with cooking spray, then pour about 1/4 cup batter onto hot pan. Swirl the pan until the batter coats the bottom. Cook over medium heat until edges are light brown. Loosen edges with spatula, turn and brown opposite side of crepe. Stack cooked crepes on plate, cover until ready to serve.

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: In a saucepan, mix together sugar and cornstarch. Mash raspberries, add to sugar mixture (If fresh raspberries are being used, add 1/4 cup cold water). Stirring constantly, bring mixture to a boil. Refrigerate. If desired, you can strain the seeds out (I use a mesh colander and a glass bottle to squish out the juice).

To serve: Place about 2-3 tablespoons pudding in the center of each crepe and roll. Place 2 crepes on serving plate. Sprinkle with raspberry sauce. Top with additional whole raspberries if desired. Sprinkle with powdered sugar.