Rhonda's Banana Crepe

1 6 oz. pkg. cream cheese, softened
1/3 c. sugar
1 tsp. almond extract
2 c. sour cream
1 doz. premade crepes
1 pkg. toffee chips
2 or 3 bananas
1 aerosol can of whipped cream

Blend cream cheese with the sugar and almond extract. Mix in the sour cream, blending well. Use a mixer or food processor to blend. Makes the mixture smoother. Take a premade crepe and lay flat. Down the center of the crepe spread a generous amount of the filling. Sprinkle some toffee chips on top to which you add several slices of banana. Roll the crepe up and place rolled side down on plate. Down the center of the rolled crepe put piped whipped cream. Slice several more bananas on top of the whipped cream. Drizzle the whipped cream with caramel syrup. Sprinkle toffee chips on top.

Recipe Note: This recipe is another Patricia's classic that was given to me by my friend Rhonda Crane of Mag Pie's in Old St. Charles, Missouri. When one guest sees the crepe go out during lunch then we might as well expect every other dessert choice to be the banana crepe. It makes a spectacular presentation.

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