Banana Crepes

2 very ripe bananas, peeled

8 oz. ricotta cheese

1 tbsp. sugar

¼ c., dark raisins

8 prepared crepes

2 pints frozen vanilla yogurt

½ c. chocolate syrup

Directions:

Combine the bananas, ricotta cheese and sugar in a medium bowl.

Mix well.

Stir in the raisins.

On a dry surface, fill each crepe with ¼ cup of the cheese mixture.

Overlap sides onto the filling and roll up like an egg roll.

Spray a large skillet with non-stick buttered-flavored cooking spray.

Place over medium heat.

When the skillet is hot, place rolls seam side down in the bottom of the pan.

Cook for one minute, or until lightly browned.

Then spray toe top of the roll and turn over.

Lightly brown that side.

Then turn rolls to brown the sides.

Serve immediately with ½ cup yogurt, 1 tbsp. chocolate sauce and a sprinkle of cinnamon.

Yield:  8 servings